Effect of tannins addition for the quality of Cabernet Sauvignon dry red wine

doi:10.13995/j.cnki.11-1802/ts.031202

FANG Nannan, WANG Erwei, ZHOU Yao, ZHA Qiaoling, LI Zefu, JIANG Jiao, LIU Yanlin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 86-92.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 86-92. DOI: 10.13995/j.cnki.11-1802/ts.031202

Effect of tannins addition for the quality of Cabernet Sauvignon dry red wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(23): 86-92 https://doi.org/10.13995/j.cnki.11-1802/ts.031202

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Received	Revised	Published
2022-02-22	2022-03-18	2022-12-15
Issue Date
2023-01-05

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