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Oenological Suitability of Chinese Indigenous Saccharomyces Cerevisiae in Chardonnay Wine: the Observation of Grape Maturity and Vintage

Yu Chen, Xingmeng Lei, Qiang Wu,Yi Qin,Yuyang Song,Yanlin Liu

FOOD BIOSCIENCE(2024)

Cited 0|Views6
Key words
Indigenous Saccharomyces cerevisiae,Oenological suitability,Grape maturity,Vintage,Volatile compounds
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