Effects of inoculation with lactic acid bacteria at different periods on physicochemical and sensory quality of ‘Cabernet Sauvignon’ dry red wine

ZHONG Dongli, ZHANG Xue, ZHU Jiaqi, SHU Chao, SU Li, ZHANG Junxiang

China Brewing ›› 2024, Vol. 43 ›› Issue (10) : 88-96.

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China Brewing ›› 2024, Vol. 43 ›› Issue (10) : 88-96. DOI: 10.11882/j.issn.0254-5071.2024.10.013

Effects of inoculation with lactic acid bacteria at different periods on physicochemical and sensory quality of ‘Cabernet Sauvignon’ dry red wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(10): 88-96 https://doi.org/10.11882/j.issn.0254-5071.2024.10.013

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