TRACEY, R.; SIMPSON, E. Effect of Rehydration Temperature of Active Dried Yeast on Wine Production and quality. South African Journal of Enology and Viticulture, [S. l.], v. 7, n. 2, p. 66–70, 2017. DOI: 10.21548/7-2-2328. Disponível em: https://www.journals.ac.za/sajev/article/view/2328. Acesso em: 28 feb. 2026.