Aroma components of dry red wine brewed by different grape varieties in Loess Plateau

doi:10.13995/j.cnki.11-1802/ts.025423

LIU Zhenghai, DONG Zhigang, LI Xiaomei, TAN Min, YANG Rongzhao, YANG Zhaoliang, TANG Xiaoping

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (24) : 204-209.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (24) : 204-209. DOI: 10.13995/j.cnki.11-1802/ts.025423

Aroma components of dry red wine brewed by different grape varieties in Loess Plateau

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(24): 204-209 https://doi.org/10.13995/j.cnki.11-1802/ts.025423

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Received	Revised	Published
2020-08-20	2020-09-23	2020-12-25
Issue Date
2021-01-13

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