Fairbairn, Samantha C., Ana Rita Monforte, Jeanne Brand, António C. Silva Ferreira, and Florian Bauer. “Yeast Metabolic Activity Is Sufficient to Create a Wine Like Aromatic Feature in a Synthetic Grape must—a Sensory-Driven Approach”. OENO One 56, no. 3 (July 1, 2022): 29–40. Accessed May 26, 2024. https://oeno-one.eu/article/view/5511.