Wang, Y.-Q., D.-Q. Ye, P.-T. Liu, L.-L. Duan, C.-Q. Duan, and G.-L. Yan. 2016. “Synergistic Effects of Branched-Chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine During Alcoholic Fermentation”. South African Journal of Enology and Viticulture 37 (2):169-75. https://doi.org/10.21548/37-2-683.