JOLLY, N.; AUGUSTYN, O.; PRETORIUS, I. The Effect of Non-Saccharomyces Yeasts on Fermentation and Wine Quality. South African Journal of Enology and Viticulture, [S. l.], v. 24, n. 2, p. 55–62, 2017. DOI: 10.21548/24-2-2638. Disponível em: https://www.journals.ac.za/sajev/article/view/2638. Acesso em: 28 feb. 2026.