Effects of sequential fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae on the quality of Chardonnay dry white wine

YANG Jie, WANG Yuhua, MI Lan, LI Aixia, WANG Jing

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 144-154.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 144-154. DOI: 10.13995/j.cnki.11-1802/ts.020961

Effects of sequential fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae on the quality of Chardonnay dry white wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(18): 144-154 https://doi.org/10.13995/j.cnki.11-1802/ts.020961

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