Effects of glutathione-enriched inactive dry yeast on quality and flavor of mixed-culture fermented Cabernet Sauvignon wines

TAN Jianxia, HUANG Taorui, XIE Liming, YU Kangjie, WANG Yue, LIAO Rui, LI Cong, LI Siyu, MA Yi

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 52-60.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 52-60. DOI: 10.13995/j.cnki.11-1802/ts.044517

Effects of glutathione-enriched inactive dry yeast on quality and flavor of mixed-culture fermented Cabernet Sauvignon wines

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(12): 52-60 https://doi.org/10.13995/j.cnki.11-1802/ts.044517

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