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Cited article:

Grape Varieties for Sparkling Wine Production in Santa Catarina, Brazil: A Study of Phenology, Production, Chemical Composition, and Sensory Evaluation

Adrielen Tamiris Canossa, Douglas André Würz, Alberto Fontanella Brighenti, Daiana Petry Rufato and Leo Rufato
Beverages 10 (3) 82 (2024)
https://doi.org/10.3390/beverages10030082

Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

Marcos Gabbardo, Franco Battistutta, Esther Theisen Gabbardo, et al.
BIO Web of Conferences 7 02005 (2016)
https://doi.org/10.1051/bioconf/20160702005

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

Andrelise Verzeletti, Sergio Echeverrigaray, Alejandro Cardoso, et al.
BIO Web of Conferences 7 02019 (2016)
https://doi.org/10.1051/bioconf/20160702019