TEMPÈRE, Sophie et al. Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine. OENO One, [S. l.], v. 53, n. 2, 2019. DOI: 10.20870/oeno-one.2019.53.2.2350. Disponível em: https://oeno-one.eu/article/view/2350. Acesso em: 13 jan. 2025.