ŞENER, H. Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine - A Review. South African Journal of Enology and Viticulture, [S. l.], v. 39, n. 2, p. 227–234, 2018. DOI: 10.21548/39-2-3160. Disponível em: https://www.journals.ac.za/sajev/article/view/3160. Acesso em: 28 feb. 2026.