COETZEE, C.; DU TOIT, W. Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review. South African Journal of Enology and Viticulture, [S. l.], v. 36, n. 3, p. 347–365, 2016. DOI: 10.21548/36-3-968. Disponível em: https://www.journals.ac.za/sajev/article/view/968. Acesso em: 23 feb. 2026.