PINEAU, Bénédicte; BARBE, Jean-Christophe; VAN LEEUWEN, Cornelis; DUBOURDIEU, Denis. Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines. OENO One, [S. l.], v. 45, n. 1, p. 27–37, 2011. DOI: 10.20870/oeno-one.2011.45.1.1485. Disponível em: https://oeno-one.eu/article/view/1485. Acesso em: 12 jun. 2026.