粟酒裂殖酵母与酿酒酵母共同接种发酵对‘黑比诺’干红葡萄酒品质的影响

赵美，田秀，李敏，高娉娉，梁丽红，韩舜愈，王婧

Effect of Mixed Culture Fermentation with Schizosaccharomyces pombe and Saccharomyces cerevisiae on the Quality of ‘Pinot Noir’ Dry Red Wine

ZHAO Mei, TIAN Xiu, LI Min, GAO Pingping, LIANG Lihong, HAN Shunyu, WANG Jing

食品科学 . 2021, (24): 108 -116 . DOI: 10.7506/spkx1002-6630-20201012-100