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Nicolle, P., Williams, K.A., Angers, P. and Pedneault, K. 2021. Changes in the flavan-3-ol and polysaccharide content during the fermentation of <i>Vitis vinifera</i> Cabernet-Sauvignon and cold-hardy <i>Vitis</i> varieties Frontenac and Frontenac blanc. OENO One. 55, 1 (Mar. 2021), 337–347. DOI:https://doi.org/10.20870/oeno-one.2021.55.1.3695.