Effects of different inoculation methods of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the quality of Yali wine

WU Yao; DENG Jie; ZHANG Rui; DENG Xingcheng; HUANG Zhiguo; WEI Chunhui

doi:10.13995/j.cnki.11-1802/ts.033633

Effects of different inoculation methods of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the quality of Yali wine

WU Yao, DENG Jie, ZHANG Rui, DENG Xingcheng, HUANG Zhiguo, WEI Chunhui

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 69-76.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 69-76. DOI: 10.13995/j.cnki.11-1802/ts.033633

Effects of different inoculation methods of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the quality of Yali wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(15): 69-76 https://doi.org/10.13995/j.cnki.11-1802/ts.033633

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Received	Revised	Published
2022-09-14	2022-09-30	2023-08-15
Issue Date
2023-08-31

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