Effect of different SO<sub>2</sub> addition on the quality of 'Beibinghong' dry red wine

doi:10.11882/j.issn.0254-5071.2025.04.030

Effect of different SO₂ addition on the quality of 'Beibinghong' dry red wine

ZHANG Baoxiang, YANG Yiming, WEN Jinli, QIN Hongyan, LI Changyu, LIU Yingxue, XU Peilei, CAO Weiyu, SHU Nan, LU Wenpeng

China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 207-212.

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China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 207-212. DOI: 10.11882/j.issn.0254-5071.2025.04.030

Effect of different SO₂ addition on the quality of 'Beibinghong' dry red wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(4): 207-212 https://doi.org/10.11882/j.issn.0254-5071.2025.04.030

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Received	Revised	Published
2024-07-31	2024-10-29	2025-04-25
Issue Date
2025-05-14

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