1. Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation;Albers;Applied and Environmental Microbiology,1996
2. Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines;Atanacković;Food Chemistry,2012
3. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005
4. Heat treatment of musts;Berg;Wines & Wines,1950
5. Cottereau, P., & Desseigne, J. M. (2007). Chauffage de la vendange et arômes fruités. In Proceedings of the technical seminar Entretiens vitivinicoles Rhône-Mediterranée, Narbonne, France (IFV: Le Grau-du-Roi, France) (pp. 20–22).