MINNAAR, P.; DU PLESSIS, H.; PAULSEN, V.; NTUSHELO, N.; JOLLY, N.; DU TOIT, M. 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, [S. l.], v. 38, n. 2, p. 237–244, 2017. DOI: 10.21548/38-2-1621. Disponível em: https://www.journals.ac.za/sajev/article/view/1621. Acesso em: 23 feb. 2026.