Effect of different fruit set heights on wine aroma compounds under the vertical independent Long-stem training system

doi:10.11882/j.issn.0254-5071.2021.06.010

WEI Shichao, LIU Shiqiu, HU Fan, ZHANG Zhenwen

China Brewing ›› 2021, Vol. 40 ›› Issue (6) : 46-51.

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China Brewing ›› 2021, Vol. 40 ›› Issue (6) : 46-51. DOI: 10.11882/j.issn.0254-5071.2021.06.010

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Effect of different fruit set heights on wine aroma compounds under the vertical independent Long-stem training system

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(6): 46-51 https://doi.org/10.11882/j.issn.0254-5071.2021.06.010

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