SRISAMATTHAKARN, P.; RAUHUT, D. Effect of different Saccharomyces cerevisiae strains and nutrients on the formation of SO2-binding and aromatic compounds of Sauvignon blanc wines. RMUTSB ACADEMIC JOURNAL, Phra Nakorn Sri Ayutthaya, v. 8, n. 1, p. 1–14, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/rmutsb-sci/article/view/241682. Acesso em: 30 apr. 2024.