Effect of fermentation technology on the volatile aroma components of crabapple distilled wine

doi:10.11882/j.issn.0254-5071.2019.05.038

WANG Xingkai, SUN Yuxia, ZHAO Xinjie

China Brewing ›› 2019, Vol. 38 ›› Issue (5) : 193-198.

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China Brewing ›› 2019, Vol. 38 ›› Issue (5) : 193-198. DOI: 10.11882/j.issn.0254-5071.2019.05.038

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Effect of fermentation technology on the volatile aroma components of crabapple distilled wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(5): 193-198 https://doi.org/10.11882/j.issn.0254-5071.2019.05.038

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