Effects of low-temperature soaking with grape skin brewing on the quality of Resting dry white wine

doi:10.3969/j.issn.0254-5071.2011.02.032

WANG Zhifeng;WANG Chunxia;LI Jinting;LI Shengyuan;LU Fuping

China Brewing ›› 2011, Vol. 30 ›› Issue (2) : 104-107.

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China Brewing ›› 2011, Vol. 30 ›› Issue (2) : 104-107. DOI: 10.3969/j.issn.0254-5071.2011.02.032

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Effects of low-temperature soaking with grape skin brewing on the quality of Resting dry white wine

WANG Zhifeng;WANG Chunxia;LI Jinting;LI Shengyuan;LU Fuping

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WANG Zhifeng;WANG Chunxia;LI Jinting;LI Shengyuan;LU Fuping. Effects of low-temperature soaking with grape skin brewing on the quality of Resting dry white wine[J]. China Brewing, 2011, 30(2): 104-107 https://doi.org/10.3969/j.issn.0254-5071.2011.02.032

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Published
2011-02-15
Issue Date
2011-02-25

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