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
FOOD SCIENCE . 2025, (13): 94 -83 .  DOI: 10.7506/spkx1002-6630-20250107-046