Effects of plant hormones and shading on the accumulation of anthocyanins and the expression of anthocyanin biosynthetic genes in grape berry skins

ST Jeong, N Goto-Yamamoto, S Kobayashi, M Esaka - Plant science, 2004 - Elsevier
Anthocyanins are important grape components for red wine making. Here we examined the
effects of plant hormones, abscisic acid (ABA) and naphthaleneacetic acid (NAA), and …

Effects of temperature on anthocyanin biosynthesis in grape berry skins

T Yamane, ST Jeong… - … Journal of Enology …, 2006 - Am Soc Enol Viticulture
Although coloration of grape berry skins is influenced by temperature, the details of its effects
have not been reported. To find temperature sensitive stages for coloration and to clarify …

Quality characteristics of brown rice Makgeolli produced under differing conditions

…, HS Choi, ST Jeong, JH Kim, YJ Jeong… - Microbiology and …, 2013 - koreascience.kr
In this study we investigated the possibility of preparing brewed brown rice makgeolli, a
traditional Korean rice wine, under diverse conditions. For this purpose the physicochemical …

Preparation and characterization of urushiol free fermented Rhus verniciflua stem bark (FRVSB) extracts

HS Choi, SH Yeo, ST Jeong, JH Choi… - Korean Journal of …, 2012 - koreascience.kr
The water extract of the fermented $ Rhus $$ verniciflua $ stem bark (FRVSB) was prepared
by hot water extracting at $100^{\circ} C $ for 8 h. The urushiol content of the FRVSB water …

Expression of VvmybA1 gene and anthocyanin accumulation in various grape organs

ST Jeong, N Goto-Yamamoto… - … journal of enology …, 2006 - Am Soc Enol Viticulture
VvmybA1 is known to encode a transcriptional factor that induces the anthocyanin biosynthesis
in grape skins. However, no VvmybA1 mRNA was detected in the young leaves of …

Characteristics of domestic and imported red wines

EH Chang, ST Jeong, KS Park, HK Yun… - Korean Journal of …, 2008 - koreascience.kr
This study was conducted to evaluate quality of domestic wines, with a long-tenn goal of
improving their quality. We compared the characteristics of 19 domestic and imported red wines. …

Quality characteristics of mixed Makgeolli with barley and wheat

DS Shin, YJ Choi, ST Jeong, EY Sim… - The Korean Journal …, 2016 - koreascience.kr
This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic
wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed …

Quality characteristics and biogenic amine production of makgeolli brewed with commercial nuruks

ST Jeong, HJ Kwak, SM Kim - Korean Journal of Food Science and …, 2013 - koreascience.kr
Makgeolli mashes that were brewed using five different commercial nuruks (fermentation
starters) were investigated for changes in physicochemistry, microbial diversity, and biogenic …

Characteristics of $ Gammakgeolli $ Added with Processed Forms of Persimmon

CY Im, ST Jeong, HS Choi, JH Choi… - Korean Journal of …, 2012 - koreascience.kr
To investigate the characteristics of $ Gammakgeolli $ to which processed forms of persimmon
were added, $ Gokkam $, $ Gammalaengi $, whole powder, peel powder, and paste …

Effects of different cultivars and milling degrees on quality characteristics of barley Makgeolli

…, SD Yoon, HJ Kim, EY Sim, ST Jeong - Journal of the Korean …, 2015 - koreascience.kr
The purpose of this study was to evaluate the effects of cultivar and milling degree of barley
on quality characteristics of Makgeolli as well as compare differences between barley …