发酵前添加不同品种葡萄酒酒泥对赤霞珠葡萄酒酚类物质及感官特征的影响
陈健, 翟红月, 刘玉, 曹颖, 崔翔龙, 王欣欣, 张珍珍
Effects of adding different varieties of wine lees before fermentation on phenolic substances and sensory characteristics of Cabernet Sauvignon wine
CHEN Jian, ZHAI Hongyue, LIU Yu, CAO Ying, CUI Xianglong, WANG Xinxin, ZHANG Zhenzhen
食品与发酵工业
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2025, (23): 140
-147
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DOI: 10.13995/j.cnki.11-1802/ts.042370
