Work

Co-fermentation of Cabernet Sauvignon with table Muscat grape varieties: Effect of addition amount and drying treatment on wine quality

Year: 2025

Type: article

Source: Acta Alimentaria

DOI: 10.1556/066.2024.00182

Authors: Z.Y. Wang, M.Z. Lan, W.J. Zhang, X.R. Luo, Y.Y. Li, J. Wang

Institution: Shanxi Agricultural University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Shanxi Provincial Key Research and Development Project

Award: G8690733334

OpenAlex ID: W4408040435

FWCI:

Cites: 20

Cited by:

Related to: 10