Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters
Cai Jian(China Agricultural University), Baoqing Zhu(Beijing Forestry University), Yunhe Wang(China Agricultural University), Lu Lin(China Agricultural University), Yibin Lan(China Agricultural University), Malcolm J. Reeves(Eastern Institute of Technology), Chang‐Qing Duan(China Agricultural University)
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