DENG, Haixia; WANG, Meiyu; LI, Erhu. Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation. OENO One, [S. l.], v. 57, n. 1, p. 363–374, 2023. DOI: 10.20870/oeno-one.2023.57.1.7238. Disponível em: https://oeno-one.eu/article/view/7238. Acesso em: 20 jun. 2024.