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    Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines

    Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines by Chunyan Bai, Boyuan Fan, Jinmei Hao, Yuan Yao, Shiming Ran, Hua Wang, Hua Li, Ruteng Wei

    Published 2025-01-01
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