Lan YY, Tao YS, Tian T, Hu ZY, Peng CT. The Effect of Pre-fermentative Freezing Treatment on the Sensory Quality of ‘Meili’ Rosé Wine. SAJEV [Internet]. 2016Sep.23 [cited 2026Mar.10];35(2):257-63. Available from: https://www.journals.ac.za/index.php/sajev/article/view/1014