Ough, C. S., and C. L. Winger. “Changes in Non-Volatile Compounds and Extracts of Wines Due to Yeast Species and Fermentation Temperature”. South African Journal of Enology and Viticulture 3, no. 1 (May 12, 2017): 17–21. Accessed February 20, 2026. https://www.journals.ac.za/sajev/article/view/2390.