Malolactic Fermentation Characteristics of Lactobacillus hilgardii Q19 at Low Temperature and Its Effect on Aroma Components in Wine
BAI Xuefei, JIN Gang, LIU Si, MA Wen, ZHANG Zhong, WANG Huiqing, ZHANG Junxiang
(1. School of Agriculture, Ningxia University, Yinchuan 750021, China; 2. Engineering Research Center of Grape and Wine, Ministry of Education, Ningxia Grape and Wine Engineering Technology Center, School of Wine, Ningxia University, Yinchuan 750021, China)
BAI Xuefei, JIN Gang, LIU Si, MA Wen, ZHANG Zhong, WANG Huiqing, ZHANG Junxiang. Malolactic Fermentation Characteristics of Lactobacillus hilgardii Q19 at Low Temperature and Its Effect on Aroma Components in Wine[J]. FOOD SCIENCE, 2020, 41(18): 146-152.