P. Minnaar, H. du Plessis, V. Paulsen, N. Ntushelo, N. Jolly, and M. du Toit, “Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines”, SAJEV, vol. 38, no. 2, pp. 237–244, Oct. 2017.