Muñoz-Bernal, Ó.A., A.J. Coria-Oliveros, A.A. Vazquez-Flores, L.A. de la Rosa, J.A. Núñez-Gastélum, J. Rodrigo-García, J.F. Ayala-Zavala, and E. Alvarez-Parrilla. “Evolution of Phenolic Content, Antioxidant Capacity and Phenolic Profile During Cold Pre-Fermentative Maceration and Subsequent Fermentation of Cabernet Sauvignon Red Wine”. South African Journal of Enology and Viticulture 41, no. 1 (April 7, 2020): 72–82. Accessed February 28, 2026. https://www.journals.ac.za/sajev/article/view/3778.