Effect of Saccharomyces cerevisiae mixed fermentation on physicochemical property and aroma components in dry red wine

doi:10.13995/j.cnki.11-1802/ts.022109

ZHU Juanjuan, MA Haijun, LI Min, LIU Yaqin, NI Zhijing, WANG Wei, CHEN Fengying, LI Yagang

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 194-202.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 194-202. DOI: 10.13995/j.cnki.11-1802/ts.022109

Effect of Saccharomyces cerevisiae mixed fermentation on physicochemical property and aroma components in dry red wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(2): 194-202 https://doi.org/10.13995/j.cnki.11-1802/ts.022109

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Received	Published
2019-08-26	2020-01-25
Issue Date
2020-03-13

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