Effects of mixed fermentation of Pichia kluyveri and Saccharomyces cerevisiae on the quality of  'Cabernet Sauvignon' wine

doi:10.11882/j.issn.0254-5071.2022.12.008

Effects of mixed fermentation of Pichia kluyveri and Saccharomyces cerevisiae on the quality of 'Cabernet Sauvignon' wine

GAO Manman, HU Jiangnan, MA Lijuan, DU Liping, TIAN Xiaoju, ZHANG Huiling, YANG Weiming

China Brewing ›› 2022, Vol. 41 ›› Issue (12) : 46-51.

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China Brewing ›› 2022, Vol. 41 ›› Issue (12) : 46-51. DOI: 10.11882/j.issn.0254-5071.2022.12.008

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Effects of mixed fermentation of Pichia kluyveri and Saccharomyces cerevisiae on the quality of 'Cabernet Sauvignon' wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(12): 46-51 https://doi.org/10.11882/j.issn.0254-5071.2022.12.008

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