DEL BARRIO GALÁN, R.; ÚBEDA, C.; GIL, M.; SIECZKOWKI, N.; PEÑA, Álvaro. Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines. OENO One, [S. l.], v. 52, n. 4, 2018. DOI: 10.20870/oeno-one.2018.52.4.2150. Disponível em: https://oeno-one.eu/article/view/2150. Acesso em: 18 apr. 2021.