Optimization of fermentation conditions of black currant fruit wine by response surface methodology

doi:10.3969/j.issn.0254-5071.2010.12.017

PENG Fang-Jie; Niu-Guang-Cai; Zhu-Dan; Li-Shu-Fen; Wang-He-Lin

China Brewing ›› 2010, Vol. 29 ›› Issue (12) : 58-62.

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China Brewing ›› 2010, Vol. 29 ›› Issue (12) : 58-62. DOI: 10.3969/j.issn.0254-5071.2010.12.017

Optimization of fermentation conditions of black currant fruit wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 29(12): 58-62 https://doi.org/10.3969/j.issn.0254-5071.2010.12.017

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