Effect of mixed fermentation of different non<i>-Saccharomyces cerevisiae </i>and <i>Saccharomyces cerevisiae</i> on the quality of Cuihongli plum wine

doi:10.13995/j.cnki.11-1802/ts.026678

Effect of mixed fermentation of different non-Saccharomyces cerevisiae and Saccharomyces cerevisiae on the quality of Cuihongli plum wine

ZHANG Man, ZHONG Tao, WEI Xue, KAN Jianquan, WU Yun, FERENC Hegyi, DU Muying

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 110-116.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 110-116. DOI: 10.13995/j.cnki.11-1802/ts.026678

Effect of mixed fermentation of different non-Saccharomyces cerevisiae and Saccharomyces cerevisiae on the quality of Cuihongli plum wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 110-116 https://doi.org/10.13995/j.cnki.11-1802/ts.026678

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Received	Revised	Published
2021-01-06	2021-02-18	2021-06-25
Issue Date
2021-07-22

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