Difference of non-volatile flavor compounds in Cabernet Sauvignon dry red wine from different regions

doi:10.11882/j.issn.0254-5071.2021.04.014

WANG Yan, LI Demei, SUN Zhiwen, WANG Zongyi

China Brewing ›› 2021, Vol. 40 ›› Issue (4) : 72-76.

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China Brewing ›› 2021, Vol. 40 ›› Issue (4) : 72-76. DOI: 10.11882/j.issn.0254-5071.2021.04.014

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Difference of non-volatile flavor compounds in Cabernet Sauvignon dry red wine from different regions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(4): 72-76 https://doi.org/10.11882/j.issn.0254-5071.2021.04.014

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