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

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

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

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

PDF(1625 KB)

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

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{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

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1625 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export