不同时期接种乳酸菌对‘赤霞珠’干红葡萄酒理化及感官品质的影响
钟冬利, 张雪, 朱佳祺, 束超, 苏丽, 张军翔
Effects of inoculation with lactic acid bacteria at different periods on physicochemical and sensory quality of ‘Cabernet Sauvignon’ dry red wine
ZHONG Dongli, ZHANG Xue, ZHU Jiaqi, SHU Chao, SU Li, ZHANG Junxiang
中国酿造
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2024, (10): 88
-96
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DOI: 10.11882/j.issn.0254-5071.2024.10.013
