粟酒裂殖酵母与酿酒酵母混合发酵对柚子果酒品质及风味的影响
李安宁, 黄张君, 向玲, 白津榕, 吴奇霄, 余松柏, 黄毅娜
Effects of Schizosaccharomyces pombe and Saccharomyces cerevisiae co-fermentation on the quality and flavor of pomelo wine
LI Anning, HUANG Zhangjun, XIANG Ling, BAI Jinrong, WU Qixiao, YU Songbai, HUANG Yina
中国酿造
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2024, (3): 40
-48
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DOI: 10.11882/j.issn.0254-5071.2024.03.007
