Physicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil . Bioscience Journal [online], 2018. [online], vol. 34, no. 6, pp. 37–47. [Accessed7 January 2026]. DOI 10.14393/BJ-v34n6a2018-39929. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/39929.