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Du Plessis H, Du Toit M, Nieuwoudt H, Van der Rijst M, Kidd M, Jolly N. Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines. Fermentation. 2017; 3(4):64. https://doi.org/10.3390/fermentation3040064

Du Plessis, Heinrich, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Martin Kidd, and Neil Jolly. 2017. "Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines" Fermentation 3, no. 4: 64. https://doi.org/10.3390/fermentation3040064

Du Plessis, H., Du Toit, M., Nieuwoudt, H., Van der Rijst, M., Kidd, M., & Jolly, N. (2017). Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines. Fermentation, 3(4), 64. https://doi.org/10.3390/fermentation3040064