VALLÉE, D.; BAGARD, A.; SALVA, G.; RAOULX-PANTALACCI, N.; BOURDE, L.; LAVERGNE, C.; ALBERTINI, M.; SERPENTINI, M.-J. Determination of the temperature of saturation, of the field of supersaturation and of the « rules » of stability towards the calcium tartrate in wines. OENO One, [S. l.], v. 29, n. 3, p. 143–158, 1995. DOI: 10.20870/oeno-one.1995.29.3.1127. Disponível em: https://oeno-one.eu/article/view/1127. Acesso em: 1 jul. 2022.