SCHLÖGL, Nikolaus; RAUHUT, Doris; BEISERT, Beata; SARI, Sezer; EDER, Phillip; PHILIPP, Christian. Influence of oak chips, glutathione-rich inactivated yeast, and oxygen during fermentation on the analytical profile of volatile compounds in Blaufränkisch wines. OENO One, [S. l.], v. 59, n. 3, 2025. DOI: 10.20870/oeno-one.2025.59.3.9416. Disponível em: https://oeno-one.eu/article/view/9416. Acesso em: 5 nov. 2026.