Effects of different co-inoculation methods of lactic acid bacteria on flavor compounds in cabernet sauvignon wine

LIU Yaqi, ZHANG Yue, JIN Gang, LIU Zhen, GUO Shuai, JU Ning

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 174-180.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 174-180. DOI: 10.13995/j.cnki.11-1802/ts.044649

Effects of different co-inoculation methods of lactic acid bacteria on flavor compounds in cabernet sauvignon wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(16): 174-180 https://doi.org/10.13995/j.cnki.11-1802/ts.044649

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