Comparative analysis of aroma components and sensory quality of spontaneous fermentation and inoculated fermentation Chardonnay dry white wine in Minqin region

SHANG Yi, CHEN Sheng, HAO Yan, LIANG Yanying, LIU Yanlin

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (3) : 317-323.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (3) : 317-323. DOI: 10.13995/j.cnki.11-1802/ts.039035

Comparative analysis of aroma components and sensory quality of spontaneous fermentation and inoculated fermentation Chardonnay dry white wine in Minqin region

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(3): 317-323 https://doi.org/10.13995/j.cnki.11-1802/ts.039035

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