苹果酸-乳酸发酵接种方式对赤霞珠干红葡萄酒香气品质的影响
李俊娥, 毛亚玲, 祝霞, 韩舜愈, 杨学山
Effects of different inoculation on aroma quality of Cabernet Sauvignon dry red wine
LI June, MAO Yaling, ZHU Xia, HAN Shunyu, YANG Xueshan
食品与发酵工业
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2021, (19): 126
-132
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DOI: 10.13995/j.cnki.11-1802/ts.026009
