耐热克鲁维酵母与酿酒酵母顺序接种发酵对霞多丽干白葡萄酒感官品质的影响
杨婕, 王玉华, 米兰, 李爱霞, 王婧
Effects of sequential fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae on the quality of Chardonnay dry white wine
YANG Jie, WANG Yuhua, MI Lan, LI Aixia, WANG Jing
食品与发酵工业
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2019, (18): 144
-154
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DOI: 10.13995/j.cnki.11-1802/ts.020961
