Effect of Saccharomyces cerevisiae concentration on ethanol yield and physicochemical and sensory properties in blueberry wine. LACCEI, [S. l.], v. 1, n. 12, 2025. DOI: 10.18687/LACCEI2025.1.1.198. Disponível em: https://proceedings.laccei.org/index.php/laccei/article/view/3557. Acesso em: 18 apr. 2026.