VAN DER WESTHUIZEN, Louisa M.; LOOS, M.A. Effect of pH, Temperature and S02 Concentration on the Malo-Lactic Fermentation Abilities of Selected Bacteria and on Wine Colour. South African Journal of Enology and Viticulture, [S. l.], v. 2, n. 2, p. 61–65, 2017. DOI: 10.21548/2-2-2397. Disponível em: https://scriptura.journals.ac.za/index.php/sajev/article/view/2397. Acesso em: 12 jun. 2026.