粟酒裂殖酵母与酿酒酵母顺序接种发酵对干红葡萄酒品质的影响
王婧, 高娉娉, 田秀, 梁丽红, 李敏, 韩舜愈
The effects of sequential inoculation fermentation of Schizosaccharomyces pombe and Saccharomyces cerevisiae on the quality of dry red wine
WANG Jing, GAO Pingping, TIAN Xiu, LIANG Lihong, LI Min, HAN Shunyu
食品与发酵工业
.
2021, (9): 84
-90
.
DOI: 10.13995/j.cnki.11-1802/ts.025422
