The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine
Yushu Zhang(Nankai University), Wenqiang Guan(Tianjin University of Commerce), Dan Meng(Shanghai Medical College of Fudan University), Bing-Juan Li(Tianjin University of Commerce), Hui Zhao(Shandong University of Traditional Chinese Medicine), Suying Wang(Tianjin University of Commerce), Gang Du(Tianjin University of Commerce), Liwen Wang(Xuzhou University of Technology), Meiyan Wang(Jiangsu University), Charles S. Brennan(Taylor's University), Yuting Gao(Tianjin University of Commerce)
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