Corrigendum to "Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine" [Ultrason. Sonochem. 105 (2024) 106872]

Affiliations

• ¹ College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
• ² College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
• ³ Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
• ⁴ Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
• ⁵ Xinjiang Uygur Autonomous Region Grape and Melon Research Institute, Shanshan 838200, Xinjiang, China.
• ⁶ College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling 712100, Shaanxi, China; Heyang Experimental Demonstration Station, Northwest A&F University, Weinan 715300, Shaanxi, China. Electronic address: hanfl@nwsuaf.edu.cn.
• ⁷ Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China; Key Laboratory of Agricultural Product Information Traceability, Ministry of Agriculture and Rural Affairs of China, Hangzhou, China; Zhejiang Provincial Key Laboratory of Food Safety, Hangzhou, China. Electronic address: zhangy_lk@zaas.ac.cn.