The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of 'Muscat Hamburg' Wine
The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of 'Muscat Hamburg' Wine
复制标题
酿酒过程中的二氧化碳浸渍对“汉堡玫瑰香”葡萄酒颜色、香气和感官特性的影响
DOI：
10.3390/molecules24173120
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发表时间：
2019
期刊：
影响因子：
4.6
通讯作者：
Guan Wen-Qiang
中科院分区：
文献类型：
--
作者：
Zhang Yu-Shu;Du Gang;Gao Yu-Ting;Wang Li-Wen;Meng Dan;Li Bing-Juan;Brennan Charles;Wang Mei-Yan;Zhao Hui;Wang Su-Ying;Guan Wen-Qiang
