Minnaar, P., du Plessis, H., Paulsen, V., Ntushelo, N., Jolly, N., & du Toit, M. (2017). Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines. South African Journal of Enology and Viticulture, 38(2), 237–244. https://doi.org/10.21548/38-2-1621