Effects of Co-fermentation of <em>Lachancea thermotolerans</em> CVE-7 with Different <em>Saccharomyces cerevisiae</em> Strains on Acidity and Aroma Quality of Wine

doi:10.11882/j.issn.0254-5071.2026.04.005

Effects of Co-fermentation of Lachancea thermotolerans CVE-7 with Different Saccharomyces cerevisiae Strains on Acidity and Aroma Quality of Wine

SUN Xun, CHEN Xiang, XU Yinhu, LAN Yibin, DUAN Changqing, YAN Guoliang

China Brewing ›› 2026, Vol. 45 ›› Issue (4) : 29-38.

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China Brewing ›› 2026, Vol. 45 ›› Issue (4) : 29-38. DOI: 10.11882/j.issn.0254-5071.2026.04.005

Effects of Co-fermentation of Lachancea thermotolerans CVE-7 with Different Saccharomyces cerevisiae Strains on Acidity and Aroma Quality of Wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(4): 29-38 https://doi.org/10.11882/j.issn.0254-5071.2026.04.005

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Received	Published
2025-09-01	2026-04-25
Issue Date
2026-05-27

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