Effects of Indigenous Non-Saccharomyces Co-fermentation with Commercial Saccharomyces cerevisiae on Aromatic Quality of Wines from Different Grape Varieties

SUI Xiuyu, AN Yi, ZHONG Chenxiao, LI Jin, ZHOU Penghui, LAN Yibin, DUAN Changqing, YAN Guoliang

China Brewing ›› 2026, Vol. 45 ›› Issue (9) : 279-287.

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China Brewing ›› 2026, Vol. 45 ›› Issue (9) : 279-287. DOI: 10.11882/j.issn.0254-5071.2026.09.033
Analysis and Detection

Effects of Indigenous Non-Saccharomyces Co-fermentation with Commercial Saccharomyces cerevisiae on Aromatic Quality of Wines from Different Grape Varieties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(9): 279-287 https://doi.org/10.11882/j.issn.0254-5071.2026.09.033

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