FAIRBAIRN, Samantha C.; MONFORTE, Ana Rita; BRAND, Jeanne; SILVA FERREIRA, António C.; BAUER, Florian. Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach. OENO One, [S. l.], v. 56, n. 3, p. 29–40, 2022. DOI: 10.20870/oeno-one.2022.56.3.5511. Disponível em: https://oeno-one.eu/article/view/5511. Acesso em: 22 apr. 2024.