Effect of Mixed Culture Fermentations on the Aroma Compounds of ‘Cabernet Sauvignon’ Dry Red Wine Produced in the Eastern Foothill of Helan Mountain
XIA Hongchuan, ZHANG Zhong, SUN Lijun, LI Wei, ZHANG Junxiang,
(1. School of Agriculture, Ningxia University, Yinchuan 750021, China; 2. School of Life Sciences, Ningxia University, Yinchuan 750021, China; 3. School of Food and Wine, Ningxia University, Yinchuan 750021, China; 4. China Wine Industry Technology Institute, Yinchuan 750021, China)
XIA Hongchuan, ZHANG Zhong, SUN Lijun, LI Wei, ZHANG Junxiang,. Effect of Mixed Culture Fermentations on the Aroma Compounds of ‘Cabernet Sauvignon’ Dry Red Wine Produced in the Eastern Foothill of Helan Mountain[J]. FOOD SCIENCE, 2022, 43(14): 165-175.