发酵前咖啡酸和迷迭香酸添加对干红葡萄酒颜色与香气的影响
李宁宁, 张波, 牛见明, 史肖, 马腾臻, 韩舜愈
The influence of pre-fermentative addition of caffeic acid and rosmarinic acid on the color and aroma compounds of dry red wines
LI Ningning, ZHANG Bo, NIU Jianming, SHI Xiao, MA Tengzhen, HAN Shunyu
食品与发酵工业
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2020, (10): 132
-140
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DOI: 10.13995/j.cnki.11-1802/ts.023059
