本土非酿酒酵母与商业酿酒酵母混合发酵对不同品种葡萄酒香气品质的影响
隋修雨, 安毅, 钟晨晓, 李进, 周鹏辉, 兰义宾, 段长青, 燕国梁
Effects of Indigenous Non-Saccharomyces Co-fermentation with Commercial Saccharomyces cerevisiae on Aromatic Quality of Wines from Different Grape Varieties
SUI Xiuyu, AN Yi, ZHONG Chenxiao, LI Jin, ZHOU Penghui, LAN Yibin, DUAN Changqing, YAN Guoliang
中国酿造
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2026, (9): 279
-287
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DOI: 10.11882/j.issn.0254-5071.2026.09.033
