Effect of Alcohol-Malolactic Three-Strain Co-Fermentation Mediated by Lactobacillus brevis LB-21 on the Color of Dry Red Wine

ZHUJiaWei, GUANXuan, RAOBoHan, LIUXiuHai, FANGuoYuan, WUYun, TAOYongSheng

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Scientia Agricultura Sinica ›› 2026, Vol. 59 ›› Issue (5) : 1101-1110. DOI: 10.3864/j.issn.0578-1752.2026.05.014
FOOD SCIENCE AND ENGINEERING

Effect of Alcohol-Malolactic Three-Strain Co-Fermentation Mediated by Lactobacillus brevis LB-21 on the Color of Dry Red Wine

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2026, 59(5): 1101-1110 https://doi.org/10.3864/j.issn.0578-1752.2026.05.014

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