VAN DER WESTHUIZEN, L. M.; LOOS, M. Effect of pH, Temperature and S02 Concentration on the Malo-Lactic Fermentation Abilities of Selected Bacteria and on Wine Colour. South African Journal of Enology and Viticulture, [S. l.], v. 2, n. 2, p. 61–65, 2017. DOI: 10.21548/2-2-2397. Disponível em: https://www.journals.ac.za/sajev/article/view/2397. Acesso em: 28 feb. 2026.