MUÑOZ-BERNAL, Ó.A.; CORIA-OLIVEROS, A.J.; VAZQUEZ-FLORES, A.A.; DE LA ROSA, L.A.; NÚÑEZ-GASTÉLUM, J.A.; RODRIGO-GARCÍA, J.; AYALA-ZAVALA, J.F.; ALVAREZ-PARRILLA, E. Evolution of Phenolic Content, Antioxidant Capacity and Phenolic Profile during Cold Pre-fermentative Maceration and Subsequent Fermentation of Cabernet Sauvignon Red Wine. South African Journal of Enology and Viticulture, [S. l.], v. 41, n. 1, p. 72–82, 2020. DOI: 10.21548/41-1-3778. Disponível em: https://scriptura.journals.ac.za/index.php/sajev/article/view/3778. Acesso em: 12 jun. 2026.