两株非酿酒酵母发酵威代尔冰酒过程中风味物质的动态变化
常腾文, 易子程, 刘娜, 侯克峰, 司慧宁, 陈翔, 闫玥, 彭帮柱, 葛谦
Dynamic changes in flavor compounds during the fermentation of Vidal ice wine by two non-Saccharomyces yeast strains
CHANG Tengwen, YI Zicheng, LIU Na, HOU Kefeng, SI Huining, CHEN Xiang, YAN Yue, PENG Bangzhu, GE Qian
食品与发酵工业
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2025, (11): 115
-122
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DOI: 10.13995/j.cnki.11-1802/ts.039782
