Effects of organic acid added before fermentation on color and sensory quality of Syrah red wine

doi:10.13995/j.cnki.11-1802/ts.032226

ZHANG Yang, PENG Jingjing, LI Kunyi, YANG Jie, GUO Anque

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (7) : 90-98.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (7) : 90-98. DOI: 10.13995/j.cnki.11-1802/ts.032226

Effects of organic acid added before fermentation on color and sensory quality of Syrah red wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(7): 90-98 https://doi.org/10.13995/j.cnki.11-1802/ts.032226

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Received	Revised	Published
2022-05-05	2022-06-15	2023-04-15
Issue Date
2023-04-28

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