Effects of mixed fermentation with two kinds of Saccharomyces cerevisiae on aroma components of Cabernet Sauvignon dry red wine

doi:10.11882/j.issn.0254-5071.2018.04.023

YU Yamin, LI Xia, TANG Guodong, YANG Jihong

China Brewing ›› 2018, Vol. 37 ›› Issue (4) : 121-126.

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China Brewing ›› 2018, Vol. 37 ›› Issue (4) : 121-126. DOI: 10.11882/j.issn.0254-5071.2018.04.023

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Effects of mixed fermentation with two kinds of Saccharomyces cerevisiae on aroma components of Cabernet Sauvignon dry red wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(4): 121-126 https://doi.org/10.11882/j.issn.0254-5071.2018.04.023

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