Comparison of Cabernet Sauvignon red wine fermentation supplemented with onion juice and sulphur dioxide

YUAN Meng; MA Lei; LI Jie; FU Dongmei; SUN Yumei

doi:10.13995/j.cnki.11-1802/ts.027942

YUAN Meng, MA Lei, LI Jie, FU Dongmei, SUN Yumei

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 170-176.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 170-176. DOI: 10.13995/j.cnki.11-1802/ts.027942

Comparison of Cabernet Sauvignon red wine fermentation supplemented with onion juice and sulphur dioxide

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(3): 170-176 https://doi.org/10.13995/j.cnki.11-1802/ts.027942

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Received	Revised	Published
2021-05-10	2021-05-28	2022-02-15
Issue Date
2022-03-04

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