Effects of mixed fermentation, wine lees aging combined with β-glucanase on organic acid content of Cabernet Sauvignon dry red wine

doi:10.13995/j.cnki.11-1802/ts.030073

LIU Xiaoyan, ZHANG Xiaoyue, Abuduokayier·ABUDUOAINI, QU Yiming, MIN Haidong, LI Xuewen

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (15) : 55-61.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (15) : 55-61. DOI: 10.13995/j.cnki.11-1802/ts.030073

Effects of mixed fermentation, wine lees aging combined with β-glucanase on organic acid content of Cabernet Sauvignon dry red wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(15): 55-61 https://doi.org/10.13995/j.cnki.11-1802/ts.030073

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Received	Revised	Published
2021-11-14	2021-12-18	2022-08-15
Issue Date
2022-09-02

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