OUGH, C. S.; WINGER, C. L. Changes in Non-Volatile Compounds and Extracts of Wines Due to Yeast Species and Fermentation Temperature. South African Journal of Enology and Viticulture, [S. l.], v. 3, n. 1, p. 17–21, 2017. DOI: 10.21548/3-1-2390. Disponível em: https://www.journals.ac.za/sajev/article/view/2390. Acesso em: 20 feb. 2026.