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, (23): 140 -147 .  DOI: 10.13995/j.cnki.11-1802/ts.042370

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