野生酿酒酵母和葡萄汁有孢汉逊酵母混菌发酵对玫瑰香葡萄酒香气的影响
阎贺静, 张鸣宇, 孙康, 杨晓宽, 葛超, 周洁芳, 刘畅, 邹静
Effects of the co-fermentation of Saccharomyces cerevisiae andHanseniaspora uvarum on aroma of Muscat wine
YAN Hejing, ZHANG Mingyu, SUN Kang, YANG Xiaokuan, GE Chao, ZHOU Jiefang, LIU Chang, ZOU Jing
食品与发酵工业
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2020, (11): 165
-171
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DOI: 10.13995/j.cnki.11-1802/ts.023634
