BLANCO, P.; MIRÁS-AVALOS, J. M.; PEREIRA, E.; FORNOS, D.; ORRIOLS, I. Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous <em>Saccharomyces cerevisiae</em> yeast strains. OENO One, [S. l.], v. 48, n. 1, p. 63–74, 2014. DOI: 10.20870/oeno-one.2014.48.1.1659. Disponível em: https://oeno-one.eu/article/view/1659. Acesso em: 25 jan. 2022.