Effect of malic-lactic fermentation by indigenous lactic acid bacteria on the quality of 'Hu Tai No.11' wine

ZHANG Jiaxuan, ZHANG Cuiyi, LIU Hui, ZHANG Biying, JIA Weipeng, SHI Kan, LIU Shuwen

China Brewing ›› 2024, Vol. 43 ›› Issue (9) : 29-37.

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China Brewing ›› 2024, Vol. 43 ›› Issue (9) : 29-37. DOI: 10.11882/j.issn.0254-5071.2024.09.005

Effect of malic-lactic fermentation by indigenous lactic acid bacteria on the quality of 'Hu Tai No.11' wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(9): 29-37 https://doi.org/10.11882/j.issn.0254-5071.2024.09.005

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