1. Production of glycerol by biochemical routes and its importance in wine fermentations;Karasu Yalcin;Gida,2003
2. Glycerol in South African table wines: an assessment of its relationship to wine quality;Nieuwoudt;S. Afr. J. Enol. Vitic.,2002
3. Wine science: principles, practice, perception;Jackson,2000
4. Wine analysis and production;Zoecklein,1995
5. Reaction products of yeast fermentations;Oura;Proc. Biochem.,1977