BÖRLIN, Marine et al. The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and <i>Saccharomyces cerevisiae</i> diversity. OENO One, [S. l.], v. 54, n. 3, p. 335–342, 2020. DOI: 10.20870/oeno-one.2020.54.3.3105. Disponível em: https://oeno-one.eu/article/view/3105. Acesso em: 12 may. 2026.