Effect of CO2 maceration method on aromatic compounds of blueberry wine

doi:10.11882/j.issn.0254-5071.2015.09.031

DONG Yingcan, WU Haoyue, LIU Xueping, ZHAN Jicheng*

China Brewing ›› 2015, Vol. 34 ›› Issue (9) : 135-140.

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China Brewing ›› 2015, Vol. 34 ›› Issue (9) : 135-140. DOI: 10.11882/j.issn.0254-5071.2015.09.031

Effect of CO2 maceration method on aromatic compounds of blueberry wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 34(9): 135-140 https://doi.org/10.11882/j.issn.0254-5071.2015.09.031

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