酿酒酵母对樱桃酒挥发性组分及感官品质的影响
姜东琪，张云舒，武晓玮，丁喆，张悦，张斯程，孙舒扬，赵玉平
Effect of Saccharomyces cerevisiae on volatile components and sensory quality of cherry wine
JIANG Dongqi, ZHANG Yunshu, WU Xiaowei, DING Zhe, ZHANG Yue, ZHANG Sicheng, SUN Shuyang, ZHAO Yuping
中国酿造
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2019, (8): 94
-99
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DOI: 10.11882/j.issn.0254-5071.2019.08.019
