Effect of grape white rot and maceration process on the quality of 'Chardonnay' dry white wine
In order to investigate the effect of grape white rot and the maceration process on the wine, after artificial inoculation with Coniella vitis into ‘Chardonnay’ grape, the grape was treated with hot maceration (T1), cold maceration (T2), ultrasonic maceration (T3) and microwave maceration (T4) and v...
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| Glavni autor: | |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Editorial Department of China Brewing
2025-11-01
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| Serija: | Zhongguo niangzao |
| Teme: | |
| Online pristup: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-11-61.pdf |
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