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

doi:10.11882/j.issn.0254-5071.2024.09.005

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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Received	Revised	Published
2023-12-25	2024-04-21	2024-09-25
Issue Date
2024-10-28

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