Effect of sulfur dioxide on fermentation kinetics and quality of blueberry wine

JING Hongpeng; LIU Ming; CHEN Xiaoming; GUO Fengli; GUO Yiru

doi:10.13995/j.cnki.11-1802/ts.027064

JING Hongpeng, LIU Ming, CHEN Xiaoming, GUO Fengli, GUO Yiru

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (21) : 73-78.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (21) : 73-78. DOI: 10.13995/j.cnki.11-1802/ts.027064

Effect of sulfur dioxide on fermentation kinetics and quality of blueberry wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(21): 73-78 https://doi.org/10.13995/j.cnki.11-1802/ts.027064

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Received	Revised	Published
2021-02-20	2021-03-29	2021-11-15
Issue Date
2021-11-30

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