Minnaar, P.P., H.W. du Plessis, V. Paulsen, N. Ntushelo, N.P. 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”. South African Journal of Enology and Viticulture 38, no. 2 (October 10, 2017): 237–244. Accessed February 23, 2026. https://www.journals.ac.za/sajev/article/view/1621.