Study on Aromatic Components of Cabernet Sauvignon Dry Red Wine Fermented with Different Species of Yeast Strains
LI Jing-ming1，YU Jing2，WU Ji-hong1，GE Yi-qiang3,*
FOOD SCIENCE . 2009, (2): 185 -189 .  DOI: 10.7506/spkx1002-6630-200902040