臭氧处理对干红葡萄酒感官特征、花色素、色度和色调的影响

李卉1，王江星2，王颉3

Effects of Ozone Treatment on the Organoleptic Character, Anthocyanins, Chromaticity and Tonality of Dry Red Wine

LI Hui1，WANG Jiang-xing2，WANG Jie3

食品科学 . 2010, (23): 101 -106 . DOI: 10.7506/spkx1002-6630-201023024