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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

Hua Min Lia Department of Food Science and Engineering, School of Food Engineering, Ludong University, Yantai, Shandong, PR ChinaView further author information
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Dong Qi Jiangb Department of Food Science and Engineering, College of Life Sciences, Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, PR ChinaView further author information
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Zhi Guo Daia Department of Food Science and Engineering, School of Food Engineering, Ludong University, Yantai, Shandong, PR ChinaView further author information
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Yun Shu Zhangb Department of Food Science and Engineering, College of Life Sciences, Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, PR ChinaView further author information
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Yue Zhanga Department of Food Science and Engineering, School of Food Engineering, Ludong University, Yantai, Shandong, PR ChinaView further author information
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Shu Yang Suna Department of Food Science and Engineering, School of Food Engineering, Ludong University, Yantai, Shandong, PR ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2905-5323View further author information
ORCID Icon &
Yu Ping Zhaob Department of Food Science and Engineering, College of Life Sciences, Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, PR ChinaView further author information
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Pages 1270-1282 | Received 08 Mar 2019, Accepted 02 Jul 2019, Published online: 19 Jul 2019

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