Isolation of lactic acid bacteria from malolactic fermentation and their effect on the aroma compounds of wine

doi:10.13995/j.cnki.11-1802/ts.023973

ZHANG Yuchen, ZHANG Dandan, LIN Ke, WANG Bin, CHENG Weidong, SHI Xuewei

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (15) : 84-92.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (15) : 84-92. DOI: 10.13995/j.cnki.11-1802/ts.023973

Isolation of lactic acid bacteria from malolactic fermentation and their effect on the aroma compounds of wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(15): 84-92 https://doi.org/10.13995/j.cnki.11-1802/ts.023973

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Received	Revised	Published
2020-03-17	2020-05-07	2020-08-15
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2020-08-15

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