Carbon Dioxide Refixation and Lysine Metabolism During Natural Alcoholic Fermentation and Wine Champagniza-tion. Bulletin of Akaki Tsereteli State University, [S. l.], v. 1, n. 1 (21), p. 30–38, 2025. Disponível em: https://moambe.journals.atsu.edu.ge/index.php/moambe/article/view/53. Acesso em: 20 mar. 2025.