CHIDI, B.; BAUER, F.; ROSSOUW, D. Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity - A Review. South African Journal of Enology and Viticulture, [S. l.], v. 39, n. 2, p. 315–329, 2018. DOI: 10.21548/39-2-3172. Disponível em: https://www.journals.ac.za/sajev/article/view/3172. Acesso em: 28 feb. 2026.