Effect of non-Saccharomyces cerevisiae combined with cold maceration on the quality of dry red wine
In order to improve the pigment instability of red wine in Xinjiang, using Cabernet Sauvignon grape as raw material to prepare dry red wine, by adding non-Saccharomyces CT10 (CA), cold maceration (CK-CM, CA-CM) at 8 ℃ for 5 d before alcoholic fermentation (AF) as treatment group, and using Saccharom...
| 出版年: | Zhongguo niangzao |
|---|---|
| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Editorial Department of China Brewing
2024-07-01
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| 主題: | |
| オンライン･アクセス: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-99.pdf |