不同酿酒酵母对紫薯酒发酵过程中甲醇和高级醇生成的影响
陈楠, 刘思琪, 吴正云, 康峻, 徐旻, 张文学
Effects of Different Saccharomyces cerevisiae Strains on Methanol and Higher Alcohol Formation of Purple Sweet Potato Wine During Fermentation Process
CHEN Nan, LIU Siqi, WU Zhengyun, KANG Jun, XU Min, ZHANG Wenxue
中国酿造
.
2026, (6): 185
-191
.
DOI: 10.11882/j.issn.0254-5071.2026.06.023
