Effect of three clarification methods on the quality of ‘Merlot’ sweet rose wine

NIU Jianming; ZHANG Bo; SHI Xiao; LI Ningning; LI Hongtao; HAN Shunyu

doi:10.13995/j.cnki.11-1802/ts.020641

NIU Jianming, ZHANG Bo, SHI Xiao, LI Ningning, LI Hongtao, HAN Shunyu

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 128-135.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 128-135. DOI: 10.13995/j.cnki.11-1802/ts.020641

Effect of three clarification methods on the quality of ‘Merlot’ sweet rose wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(16): 128-135 https://doi.org/10.13995/j.cnki.11-1802/ts.020641

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Received	Published
2019-03-22	2019-08-25
Issue Date
2019-09-23

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