NICOLLE, P.; WILLIAMS, K. A.; ANGERS, P.; PEDNEAULT, K. Changes in the flavan-3-ol and polysaccharide content during the fermentation of <i>Vitis vinifera</i> Cabernet-Sauvignon and cold-hardy <i>Vitis</i> varieties Frontenac and Frontenac blanc. OENO One, [S. l.], v. 55, n. 1, p. 337–347, 2021. DOI: 10.20870/oeno-one.2021.55.1.3695. Disponível em: https://oeno-one.eu/article/view/3695. Acesso em: 17 apr. 2021.