Correlations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine-Reference-Cited by-同舟云学术

Correlations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine

Published:2022-06 Issue: Volume:163 Page:113529
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wei Ru-teng,Chen Ning,Ding Yin-ting,Wang Lin,Liu Yi-hui,Gao Fei-fei,Zhang Liang,Li Hua,Wang Hua

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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