Article Versions Notes

Silva IS, Barros APA, Lima MdS, Agustini BC, Souza COd, Biasoto ACT. Impact of the Thermovinification Practice Combined with the Use of Autochthonous Yeasts on the Fermentation Kinetics of Red Wines. Fermentation. 2025; 11(8):436. https://doi.org/10.3390/fermentation11080436

Silva, Islaine Santos, Ana Paula André Barros, Marcos dos Santos Lima, Bruna Carla Agustini, Carolina Oliveira de Souza, and Aline Camarão Telles Biasoto. 2025. "Impact of the Thermovinification Practice Combined with the Use of Autochthonous Yeasts on the Fermentation Kinetics of Red Wines" Fermentation 11, no. 8: 436. https://doi.org/10.3390/fermentation11080436

Silva, I. S., Barros, A. P. A., Lima, M. d. S., Agustini, B. C., Souza, C. O. d., & Biasoto, A. C. T. (2025). Impact of the Thermovinification Practice Combined with the Use of Autochthonous Yeasts on the Fermentation Kinetics of Red Wines. Fermentation, 11(8), 436. https://doi.org/10.3390/fermentation11080436