酒度、总酸、pH值以及饮用温度对干红葡萄酒涩味的影响
杨晓雁,袁春龙*,张 晖,杨 健,张世杰,马 婧,杨 丽
Effects of Ethanol, Total Acid, pH and Drinking Temperature on the Astringency of Dry Red Wine
YANG Xiao-yan, YUAN Chun-long*, ZHANG Hui, YANG Jian, ZHANG Shi-jie, MA Jing, YANG Li
食品科学 . 2014, (21): 118 -123 .  DOI: 10.7506/spkx1002-6630-201421023