Abstract
In the present study, we screened suitable yeasts for wine fermentation and evaluated the fermentative characteristics of Saccharomyces sp. BCNU 6006 and its anti-oxidant activities. Firstly, various yeasts were isolated from Makgeolli, fruits, and fermented foods. Then, the …
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CITATION STYLE
APA
Ha, S. M., Choi, H. J., Shin, G. Y., Ryu, B. H., & Joo, W. H. (2016). Fermentation of Black Garlic Wine and its Characteristics. Journal of Life Science, 26(7), 796–804. https://doi.org/10.5352/jls.2016.26.7.796
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