两种酿酒酵母混合发酵对赤霞珠干红葡萄酒香气成分的影响
于亚敏，李 霞，唐国冬，杨继红
Effects of mixed fermentation with two kinds of Saccharomyces cerevisiae on aroma components of Cabernet Sauvignon dry red wine
YU Yamin, LI Xia, TANG Guodong, YANG Jihong
中国酿造
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2018, (4): 121
-126
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DOI: 10.11882/j.issn.0254-5071.2018.04.023
