^Bellman, R. B.; Gallander, J. F. Wine Deacidification. Chichester, C. O.; Mrak, Emil Marcel; Stewart, George Franklin (编). Advances in Food Research Vol. 25. Academic Press. 1979: 3 [2009-08-04]. ISBN 0-12-016425-6.
^ 2.02.1J. Robinson (ed) “The Oxford Companion to Wine” Third Edition pg 2–3 Oxford University Press 2006 ISBN 0-19-860990-6
^ 3.03.1J. Robinson (ed) “The Oxford Companion to Wine” Third Edition pg 681 Oxford University Press 2006 ISBN 0-19-860990-6
^ 4.04.1J. Robinson (ed) “The Oxford Companion to Wine” Third Edition pg 421–422 Oxford University Press 2006 ISBN 0-19-860990-6
^J. Robinson (ed) “The Oxford Companion to Wine” Third Edition pg 171 Oxford University Press 2006 ISBN 0-19-860990-6
^J. Robinson (ed) “The Oxford Companion to Wine” Third Edition pg 387 Oxford University Press 2006 ISBN 0-19-860990-6
^J. Robinson (ed) “The Oxford Companion to Wine” Third Edition pg 35–36 Oxford University Press 2006 ISBN 0-19-860990-6