公酿一号混酿葡萄酒降酸效果及多酚组分评价

袁林, 赵红玉, 李华, 王华

Evaluation of the effect on the deacidification and polyphenol component of Gongniang No.1 blend wine

YUAN Lin, ZHAO Hongyu, LI Hua, WANG Hua

食品与发酵工业 . 2019, (23): 66 -72 . DOI: 10.13995/j.cnki.11-1802/ts.021816