耐热克鲁维酵母和粟酒裂殖酵母顺序接种发酵对美乐干红葡萄酒品质的影响
王玉华,盛文军,李 敏,米 兰,蒋玉梅,王 婧
Effect of Sequential Fermentation with Lachancea thermotolerans and Schizosaccharomyces pombe on the Quality of Merlot Dry Red Wine
WANG Yuhua, SHENG Wenjun, LI Min, MI Lan, JIANG Yumei, WANG Jing
食品科学 . 2019, (8): 102 -111 .  DOI: 10.7506/spkx1002-6630-20180513-184