Isolation of yeast strains from Zangqu of traditional Tibetan Qingke (highland barley) wine brewing and the oenological properties

HUANG Hao, HA Zude, GU Jingsai, YANG Xinghua, WANG Zhaoji, CHEN Shuang, XU Yan

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 8-14. DOI: 10.13995/j.cnki.11-1802/ts.024418

Isolation of yeast strains from Zangqu of traditional Tibetan Qingke (highland barley) wine brewing and the oenological properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 8-14 https://doi.org/10.13995/j.cnki.11-1802/ts.024418

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