Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging. Wine Studies, [S. l.], v. 1, 2022. DOI: 10.4081/ws.4574. Disponível em: https://www.pagepressjournals.org/wine/article/view/ws.2014.4574. Acesso em: 17 may. 2026.