混菌发酵、酒泥陈酿结合β-葡聚糖酶对赤霞珠干红葡萄酒有机酸含量的影响
刘晓燕, 张小月, 阿卜杜喀依尔·阿卜杜艾尼, 曲一鸣, 闵海东, 李学文
Effects of mixed fermentation, wine lees aging combined with β-glucanase on organic acid content of Cabernet Sauvignon dry red wine
LIU Xiaoyan, ZHANG Xiaoyue, Abuduokayier·ABUDUOAINI, QU Yiming, MIN Haidong, LI Xuewen
食品与发酵工业
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2022, (15): 55
-61
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DOI: 10.13995/j.cnki.11-1802/ts.030073
