Influence of lactic acid addition on the quality of Cabernet Sauvignon wine

WANG Junhe, YANG Hanyu, ZHUANG Jiaying, MU Haibin, MA Danyang, LIU Yanlin, JIANG Jiao, WANG Jing, SONG Yuyang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 123-131.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 123-131. DOI: 10.13995/j.cnki.11-1802/ts.043423

Influence of lactic acid addition on the quality of Cabernet Sauvignon wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(7): 123-131 https://doi.org/10.13995/j.cnki.11-1802/ts.043423

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