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Author: Jueun Lee

1 Articles are founded.

Development of brandy production technology using high-alcohol wine and quality characteristics of brandy aged with oak chips through accelerated aging
고알코올 발효주 활용 및 오크칩으로 숙성한 가속 숙성 브랜디의 품질 특성
Jueun Lee , Jieun Kang , Chanwoo Kim , Bora Lim , Inseo Hwang , Guijeong Han , Youngmi Kim , Jiho Choi
이주은, 강지은, 김찬우, 임보라, 황인서, 한귀정, 김영미, 최지호
Food Sci. Preserv. 2024;31(6):999-1009.
https://doi.org/10.11002/fsp.2024.31.6.999
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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