The effects of sequential inoculation fermentation of Schizosaccharomyces pombe and Saccharomyces cerevisiae on the quality of dry red wine

WANG Jing, GAO Pingping, TIAN Xiu, LIANG Lihong, LI Min, HAN Shunyu

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 84-90.

PDF(2571 KB)
PDF(2571 KB)
Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 84-90. DOI: 10.13995/j.cnki.11-1802/ts.025422

The effects of sequential inoculation fermentation of Schizosaccharomyces pombe and Saccharomyces cerevisiae on the quality of dry red wine

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(9): 84-90 https://doi.org/10.13995/j.cnki.11-1802/ts.025422

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2571 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉