本土乳酸菌苹果酸-乳酸发酵对“户太十一号”葡萄酒品质的影响
张嘉璇, 张萃异, 刘辉, 张碧颖, 贾苇鹏, 石侃, 刘树文
Effect of malic-lactic fermentation by indigenous lactic acid bacteria on the quality of 'Hu Tai No.11' wine
ZHANG Jiaxuan, ZHANG Cuiyi, LIU Hui, ZHANG Biying, JIA Weipeng, SHI Kan, LIU Shuwen
中国酿造
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2024, (9): 29
-37
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DOI: 10.11882/j.issn.0254-5071.2024.09.005
