WÜRZ, Douglas André et al. Fermentative maceration time influences chromatic and phenolic composition of wines elaborate with the ’Bordô’ grape. Revista de Ciências Agroveterinárias, Lages, v. 23, n. 1, p. 138–142, 2024. DOI: 10.5965/223811712312024138. Disponível em: https://periodicos.udesc.br/index.php/agroveterinaria/article/view/24312. Acesso em: 30 jun. 2024.