Effects of different cold maceration time on phenolic substances and color of dry red wine

doi:10.13995/j.cnki.11-1802/ts.021295

LI Binbin,ZHAO Xiaomin,ZHOU He,WU Min,ZHANG Yafei,YAO Yao, QU Yiming,LI Xuewen

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 183-188.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 183-188. DOI: 10.13995/j.cnki.11-1802/ts.021295

Effects of different cold maceration time on phenolic substances and color of dry red wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(18): 183-188 https://doi.org/10.13995/j.cnki.11-1802/ts.021295

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