Effect of different Saccharomyces cerevisiae strains on aroma in brandy

doi:10.11882/j.issn.0254-5071.2021.08.023

LIU Xiaolu, LI Jiming, RUAN Shili, WANG Genjie, ZHANG Baochun, BI Yunjie, YAO Shengsheng, ZHANG Shufan, FENG Lei, ZHAO Yuping

China Brewing ›› 2021, Vol. 40 ›› Issue (8) : 129-133.

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China Brewing ›› 2021, Vol. 40 ›› Issue (8) : 129-133. DOI: 10.11882/j.issn.0254-5071.2021.08.023

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Effect of different Saccharomyces cerevisiae strains on aroma in brandy

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(8): 129-133 https://doi.org/10.11882/j.issn.0254-5071.2021.08.023

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