Study on the dynamic change of Merlot red fermented by local <i>Saccharomyces cerevisiae</i>

doi:10.13995/j.cnki.11-1802/ts.022810

Study on the dynamic change of Merlot red fermented by local Saccharomyces cerevisiae

ZHAO Xueping, ZHENG Haiwu, LEI Lei, LI Ting, ZHANG Meizhi, LI Zhengying

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 105-110.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 105-110. DOI: 10.13995/j.cnki.11-1802/ts.022810

Study on the dynamic change of Merlot red fermented by local Saccharomyces cerevisiae

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 105-110 https://doi.org/10.13995/j.cnki.11-1802/ts.022810

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Received	Published
2019-11-14	2020-04-25
Issue Date
2020-05-20

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