不同酿酒酵母共发酵对干红葡萄酒理化特性和香气组分的影响
朱娟娟, 马海军, 李敏, 刘雅琴, 倪志婧, 王薇, 陈凤英, 李亚罡
Effect of Saccharomyces cerevisiae mixed fermentation on physicochemical property and aroma components in dry red wine
ZHU Juanjuan, MA Haijun, LI Min, LIU Yaqin, NI Zhijing, WANG Wei, CHEN Fengying, LI Yagang
食品与发酵工业
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2020, (2): 194
-202
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DOI: 10.13995/j.cnki.11-1802/ts.022109
