LOHRMANN, J.; BURINI, J.; BRUZONE, C.; LIBKIND, D.; MOLINÉ, M. Whisky innovation using Patagonian yeasts to diversify flavour and aroma. Journal of the Institute of Brewing, [S. l.], v. 131, n. 3, p. 174–191, 2025. DOI: 10.58430/jib.v131i3.78. Disponível em: https://jib.cibd.org.uk/index.php/jib/article/view/78. Acesso em: 3 jul. 2026.