Aroma Enhancement of Ecolly Dry White Wine by Co-inoculation of Selected Pichia fermentans and Saccharomyces cerevisiae

WANG QianQian, QIN Jie, MA DeCao, TAO YongSheng

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Scientia Agricultura Sinica ›› 2018, Vol. 51 ›› Issue (11) : 2178-2192. DOI: 10.3864/j.issn.0578-1752.2018.11.015
FOOD SCIENCE AND ENGINEERING

Aroma Enhancement of Ecolly Dry White Wine by Co-inoculation of Selected Pichia fermentans and Saccharomyces cerevisiae

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2018, 51(11): 2178-2192 https://doi.org/10.3864/j.issn.0578-1752.2018.11.015

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