1.
Van Der Westhuizen LM, Loos M. Effect of pH, Temperature and S02 Concentration on the Malo-Lactic Fermentation Abilities of Selected Bacteria and on Wine Colour. SAJEV [Internet]. 2017 May 12 [cited 2026 Jun. 12];2(2):61-5. Available from: https://scriptura.journals.ac.za/index.php/sajev/article/view/2397