Ough CS, Winger CL. Changes in Non-Volatile Compounds and Extracts of Wines Due to Yeast Species and Fermentation Temperature. SAJEV [Internet]. 2017 May 12 [cited 2026 Jun. 13];3(1):17-21. Available from: https://missionalia.journals.ac.za/index.php/sajev/article/view/2390