Nino G. VEPHKHISHVILI; Marine G. BEZHUASHVILI; Vano L. SHIUKASHVILI. Effect of Post-fermentation Maceration on the Chemical Composition of Some Wines. New Innovations in Chemistry and Biochemistry Vol. 4, [S. l.], p. 11–18, 2021. DOI: 10.9734/bpi/nicb/v4/12691D. Disponível em: https://stm.bookpi.org/NICB-V4/article/view/4321. Acesso em: 13 jun. 2026.