YONCHEVA, T. The Influence of Fermentation Conditions on the Content of Phenolic Compounds, Anthocyanins and the Spectral Characteristics of Cabernet Sauvignon Wines. Agrobiodiversity for Improving Nutrition, Health and Life Quality, [S. l.], n. 3, 2019. Disponível em: https://agrobiodiversity.uniag.sk/scientificpapers/article/view/231. Acesso em: 19 apr. 2024.