Effect of the Substitution of Sulfur Dioxide by Tannin Fractions from Wine Pomace before Alcoholic Fermentation on the Flavor Quality of Wine
LI Qiqi, TIAN Yixiu, YANG Zhaozhaoyang, ZHANG Rui, ZHANG Yunwei, DUAN Yaru, MA Wen
FOOD SCIENCE . 2025, (20): 242 -249 .  DOI: 10.7506/spkx1002-6630-20250226-141