Physicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil . Bioscience Journal, Uberlândia, MG, v. 34, n. 6, p. 37–47, 2018. DOI: 10.14393/BJ-v34n6a2018-39929. Disponível em: https://seer.ufu.br/index.php/biosciencejournal/article/view/39929. Acesso em: 7 dec. 2025.