Chemical and sensory effects of cofermentation and post‐malolactic fermentation blending of Syrah with selected Rhône white cultivars.

MLA

Casassa, L. F., et al. “Chemical and Sensory Effects of Cofermentation and Post‐malolactic Fermentation Blending of Syrah with Selected Rhône White Cultivars.” Australian Journal of Grape & Wine Research, vol. 26, no. 1, Jan. 2020, pp. 41–52. EBSCOhost, https://doi.org/10.1111/ajgw.12413.

APA

Casassa, L. F., Mawdsley, P. F. W., Stoffel, E., Williams, P., & Dodson Peterson, J. C. (2020). Chemical and sensory effects of cofermentation and post‐malolactic fermentation blending of Syrah with selected Rhône white cultivars. Australian Journal of Grape & Wine Research, 26(1), 41–52. https://doi.org/10.1111/ajgw.12413

Chicago

Casassa, L.F., P.F.W. Mawdsley, E. Stoffel, P. Williams, and J.C. Dodson Peterson. 2020. “Chemical and Sensory Effects of Cofermentation and Post‐malolactic Fermentation Blending of Syrah with Selected Rhône White Cultivars.” Australian Journal of Grape & Wine Research 26 (1): 41–52. doi:10.1111/ajgw.12413.