添加洋葱汁和二氧化硫的赤霞珠红葡萄酒发酵的比较
袁梦, 马雷, 李杰, 付冬梅, 孙玉梅
Comparison of Cabernet Sauvignon red wine fermentation supplemented with onion juice and sulphur dioxide
YUAN Meng, MA Lei, LI Jie, FU Dongmei, SUN Yumei
食品与发酵工业
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2022, (3): 170
-176
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DOI: 10.13995/j.cnki.11-1802/ts.027942
