耐热克鲁维酵母CVE-7与不同酿酒酵母共发酵对葡萄酒酸度与香气品质的影响
孙逊, 陈翔, 许引虎, 兰义宾, 段长青, 燕国梁
Effects of Co-fermentation of Lachancea thermotolerans CVE-7 with Different Saccharomyces cerevisiae Strains on Acidity and Aroma Quality of Wine
SUN Xun, CHEN Xiang, XU Yinhu, LAN Yibin, DUAN Changqing, YAN Guoliang
中国酿造
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2026, (4): 29
-38
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DOI: 10.11882/j.issn.0254-5071.2026.04.005
