복분자 와인의 제조공정 최적화

• 영문명: Process Optimization of the Raspberry Wine
• 발행기관: 한국산업기술융합학회(구. 산업기술교육훈련학회)
• 저자명: 김세찬(Se-Chan Kim)
• 간행물 정보: 『산업기술연구논문지』산업기술교육훈련논문지 제22권 3호, 55~59쪽, 전체 5쪽
• 주제분류: 공학 > 산업공학
• 파일형태: PDF
• 발행일자: 2017.09.30

영문 초록

This study investigated the essential process of the raspberry wine for efficient production. In the otimal K2O2S5 concentration experimetation with a view to control contamination, fermentation process must be controlled by sustaining more than 20ppm K2O2S5. In the optimal activation condition experiment for the dry yeast, The dry yeast need 5% sucrose concentraion solution and 40℃ for activation. In the optimal diatomite product ratio experimentation, Celite Hyflo supercel : Celite Standard supercel =1:1 are sutable for filtraion quality and production efficiency according as turbidity and filtering velocity. These results suggest that optimal process condition of the raspberry wine production.

목차

Ⅰ. 서 론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결 론

키워드

K2O2S5(메타중아황산칼륨) Dry Yeast(건조효모) ab-Absolute Filtration(비절대여과) Diatomite(규조토)