工业规模黑比诺葡萄酒自然发酵中微生物多样性与主要挥发性香气化合物相关性分析
张梦琪,贾岐乾,梁棋山,浩楠,马玉雯,王婧
Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial Scale
ZHANG Mengqi, JIA Qiqian, LIANG Qishan, HAO Nan, MA Yuwen, WANG Jing
食品科学
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2025, (13): 94
-83
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DOI: 10.7506/spkx1002-6630-20250107-046