Optimization of fermentation technology of red raspberry wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2016.12.022

GAO Chenzhe1, JIANG Fan1, WANG Yanfei1, WANG Lin1, HAN Jianchun1,2*

China Brewing ›› 2016, Vol. 35 ›› Issue (12) : 108-112.

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China Brewing ›› 2016, Vol. 35 ›› Issue (12) : 108-112. DOI: 10.11882/j.issn.0254-5071.2016.12.022

Optimization of fermentation technology of red raspberry wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(12): 108-112 https://doi.org/10.11882/j.issn.0254-5071.2016.12.022

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