Effects of adding different varieties of wine lees before fermentation on phenolic substances and sensory characteristics of Cabernet Sauvignon wine

CHEN Jian, ZHAI Hongyue, LIU Yu, CAO Ying, CUI Xianglong, WANG Xinxin, ZHANG Zhenzhen

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 140-147.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 140-147. DOI: 10.13995/j.cnki.11-1802/ts.042370

Effects of adding different varieties of wine lees before fermentation on phenolic substances and sensory characteristics of Cabernet Sauvignon wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(23): 140-147 https://doi.org/10.13995/j.cnki.11-1802/ts.042370

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