KARABEGOVIĆ, I.; MALIĆANIN, M.; DANILOVIĆ, B.; STANOJEVIĆ, J.; STAMENKOVIĆ STOJANOVIĆ, S.; NIKOLIĆ, N.; LAZIĆ, M. Potential of non-<i>Saccharomyces</i> yeast for improving the aroma and sensory profile of Prokupac red wine. OENO One, [S. l.], v. 55, n. 2, p. 181–195, 2021. DOI: 10.20870/oeno-one.2021.55.2.3859. Disponível em: https://oeno-one.eu/article/view/3859. Acesso em: 16 may. 2021.