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Author: Chan-Woo Kim

15 Articles are founded.

Quality characteristics of commercial makgeolli classified by starter type: Physicochemical indices, instrumental taste, and volatile profiles
누룩 원료에 따른 시판 막걸리의 품질과 향미 특성 비교 연구
Seung-A Woo , SeongEui Yoo , Chan-Woo Kim , Hee-Min Gwan , Mina K. Kim , So-Young Kim
우승아, 유성의, 김찬우, 권희민, 김미나, 김소영
Food Sci. Preserv. 2026;33(3):494-504.
https://doi.org/10.11002/fsp.2026.33.3.494
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Selection and characterization of acetic acid bacteria from traditional Korean vinegars for starter culture development
Rich Son , So-Young Kim , Soon-Il Yun , Chan-Woo Kim
Food Sci. Preserv. 2026;33(2):245-254.
https://doi.org/10.11002/fsp.2026.33.2.245
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Prediction of compounds affecting makgeolli aroma through multivariate analysis
다각적 분석법을 통한 막걸리 향기에 영향을 미치는 성분 예측
Bora Lim , Dahye Kim , Yejin Shin , In-Seo Hwang , Ji-Yoon Choi , Chan-woo Kim , Ji-Ho Choi
임보라, 김다혜, 신예진, 황인서, 최지윤, 김찬우, 최지호
Food Sci. Preserv. 2025;32(2):301-312.
https://doi.org/10.11002/fsp.2025.32.2.301
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Quality characteristics of makgeolli under nutrient deficiency and high-temperature fermentation
영양원 결핍 및 고온 발효에 따른 막걸리 품질 특성
Ji-Youn Kim , Ji-Ho Choi , Chan-Woo Kim , Bora Lim
김지윤, 최지호, 김찬우, 임보라
Food Sci. Preserv. 2025;32(2):289-300.
https://doi.org/10.11002/fsp.2025.32.2.289
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Effect of grinding size and inoculation rates on barley nuruk quality characteristics and volatile compounds of makgeolli
보리의 분쇄크기 및 종균 접종율에 따른 누룩의 품질특성 및 보리 막걸리의 향기성분 변화
Yejin Shin , Chan-woo Kim , Ji-ho Choi , Bora Lim
신예진, 김찬우, 최지호, 임보라
Food Sci. Preserv. 2024;31(6):957-968.
https://doi.org/10.11002/fsp.2024.31.6.957
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Effect of rice cultivars on the fermentation characteristics and aroma profile of distilled soju using N9 yeast
N9 효모를 이용한 쌀 품종별 증류 소주의 발효 특성 및 향기 성분 분석
Bo-Ram Kim , Hyun-Ho Kang , Chan-Woo Kim , Ji-Ho Choi , In-Seo Hwang , Ji-Eun Kang
김보람, 강현호, 김찬우, 최지호, 황인서, 강지은
Food Sci. Preserv. 2024;31(6):1010-1019.
https://doi.org/10.11002/fsp.2024.31.6.1010
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Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.)
돼지감자(Helianthus tuberosus L.)의 첨가량과 증자처리에 따른 약주 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Heui-Dong Park , Sae-Byuk Lee
최준수, 최규택, 김찬우, 박희동, 이새벽
Korean J. Food Preserv. 2023;30(1):155-169.
https://doi.org/10.11002/kjfp.2023.30.1.155
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Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001
Inulin 분해효모 Wickerhamomyces anomalus JS01과 Saccharomyces cerevisiae KMBL7001의 혼합발효에 의한 돼지감자(Helianthus tuberosus L.)를 첨가한 약주의 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Sae-Byuk Lee , Heui-Dong Park
최준수, 최규택, 김찬우, 이새벽, 박희동
Korean J. Food Preserv. 2022;29(5):800-812.
https://doi.org/10.11002/kjfp.2022.29.5.800
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High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation
막걸리 발효 시 효모의 당분 소비 억제를 위한 고온처리
Chan-Woo Kim , Seok-Tae Jeong , Yoo-Deok Park , Juong-Bin Kim , Bo-Ra Lim , Heui-Yun Kang
김찬우, 정석태, 박유덕, 김정빈, 임보라, 강희윤
Korean J. Food Preserv. 2022;29(3):466-471.
https://doi.org/10.11002/kjfp.2022.29.3.466
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Antibacterial and antioxidative activities of licorice extracts fermented with Nuruk molds
누룩곰팡이를 처리한 감초 발효 추출물의 항균 효과 및 항산화 활성
Chan-Woo Kim, Eun-Jeong Bae, Ji-Eun Kang, Han-Seok Choi, Seok-Tae Jeong
김찬우, 배은정, 강지은, 최한석, 정석태
Korean J Food Preserv 2018;25(7):830-836.
https://doi.org/10.11002/kjfp.2018.25.7.830
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The quality characteristics of aronia by cultivation region
재배지역에 따른 아로니아 ‘Viking’ 품종의 품질특성
Jin-Ah Jeon, Jeong-Sil Choi, Eui-Hyoun Jung, Chan-Woo Kim, Eun-Jung Bae, Seok-Tae Jeong
전진아, 최정실, 정의현, 김찬우, 배은정, 정석태
Korean J Food Preserv 2018;25(7):804-810.
https://doi.org/10.11002/kjfp.2018.25.7.804
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Characteristics of Yakju fermented using different commercial yeasts
시판 효모의 종류를 달리한 약주의 품질특성
Jeong-Sil Choi, Yoo-Deok Park, Chan-Woo Kim, Seok-Tae Jeong
최정실, 박유덕, 김찬우, 정석태
Korean J Food Preserv 2018;25(6):715-721.
https://doi.org/10.11002/kjfp.2018.25.6.715
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Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk
재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성
Han-Seok Choi , Ji-Eun Kang , Seok-Tae Jeong , Chan-Woo Kim , Seong-Yeol Baek , Soo-Hwan Yeo
최한석, 강지은, 정석태, 김찬우, 백성열, 여수환
Korean J Food Preserv 2017;24(5):714-724.
https://doi.org/10.11002/kjfp.2017.24.5.714
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Effect of the addition of protein and lipid on the quality characteristics of Yakju
단백질과 지방첨가가 약주의 품질특성에 미치는 영향
Ji-Eun Kang , Jae-Woon Kim , Han-Seok Choi , Chan-Woo Kim , Soo-Hwan Yeo , Seok-Tae Jeong
강지은, 김재운, 최한석, 김찬우, 여수환, 정석태
Korean J Food Preserv 2015;22(3):361-368.
https://doi.org/10.11002/kjfp.2015.22.3.361
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Quality characteristics of rice and rice starch-based Yakju
쌀 및 쌀 전분을 활용한 약주의 품질특성
Ji-Eun Kang , Jae-Woon Kim , Han-Seok Choi , Chan-Woo Kim , Soo-Hwan Yeo , Seok-Tae Jeong
강지은, 김재운, 최한석, 김찬우, 여수환, 정석태
Korean J Food Preserv 2015;22(3):353-360.
https://doi.org/10.11002/kjfp.2015.22.3.353
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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