Effect of cold stabilization time on organic acids and volatile flavor components during bottle aging of Syrah dry red wine

doi:10.11882/j.issn.0254-5071.2025.10.007

CUI Wenwen, CHENG Haotian, PAN Qiuhong, ZHANG Xinke, LI Jinchen, MENG Nan

China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 42-49.

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China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 42-49. DOI: 10.11882/j.issn.0254-5071.2025.10.007

Effect of cold stabilization time on organic acids and volatile flavor components during bottle aging of Syrah dry red wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(10): 42-49 https://doi.org/10.11882/j.issn.0254-5071.2025.10.007

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Received	Revised	Published
2025-01-06	2025-05-25	2025-10-25
Issue Date
2025-11-18

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