Effect of metabolites produced by non-Saccharomyces during fermentation on the quality of wine

doi:10.11882/j.issn.0254-5071.2016.12.003

WANG Fengmei1, MA Libing2*

China Brewing ›› 2016, Vol. 35 ›› Issue (12) : 12-17.

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China Brewing ›› 2016, Vol. 35 ›› Issue (12) : 12-17. DOI: 10.11882/j.issn.0254-5071.2016.12.003

Effect of metabolites produced by non-Saccharomyces during fermentation on the quality of wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(12): 12-17 https://doi.org/10.11882/j.issn.0254-5071.2016.12.003

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