不同酿酒酵母发酵对红葡萄酒中花色苷组成的影响
李双石,苏宁,吴志明,李浡,兰蓉
Effects on Anthocyanin Composition in Red Wines Fermented by Different Saccharomyces cerevisiae Strains
Li Shuang-shi, Su Ning, Wu Zhi-ming, Li Bo, Lan Rong
食品与发酵工业
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2012, (11): 101
-104
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DOI: 10.13995/j.cnki.11-1802/ts.2012.11.032
