发酵前添加黄酮醇类辅色素对‘赤霞珠’干红葡萄酒颜色品质及多酚组成的影响
王晓月，张珊珊，张欣珂，曹鹏，张波，何非
Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Profiles of ‘Cabernet Sauvignon’ Dry Red Wine
WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei
食品科学
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2020, (18): 188
-195
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DOI: 10.7506/spkx1002-6630-20190714-187
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