Menu Close

Resources

ქართული დოკუმენტალისტიკა - “ღვინის მცველები.” (2019, February 18). https://www.youtube.com/watch?v=VD617tvNWIA
Kitia, L. (2020, April 4). QVEVRI ქვევრი by Levan Kitia. https://www.youtube.com/watch?v=hwe10aweF_w
Miller, K. V., Oberholster, A., & Block, D. E. (2019). Predicting fermentation dynamics of concrete egg fermenters. Australian Journal of Grape and Wine Research, 25(3), 338–344. https://doi.org/10.1111/ajgw.12397
del Álamo Sanza, M., de Castro Arronte, J., Trela, B. C., & Nevares, I. (2019). Characterization of the oxygen transfer rate of “New-Ancient” natural materials in wine maturation containers. Technical Abstracts, ASEV 70th National Conference, June 17-20, 2019, Napa, CA, 135.
Gogoberidze, D. (2018, September 8). ქვევრების ჩაყრა - სოლოს მარანი. https://www.youtube.com/watch?v=CElW784M-Yk
Kokochashvili, M. (2013). Ancient Georgian traditional Qvevri wine-making method [Documentary; Video]. UNESCO. http://www.unesco.org/archives/multimedia/index.php?s=films_details&pg=33&id=3515
Breuer, S. (2012). The chemistry of pottery. Education in Chemistry, Royal Society of Chemistry, 49(4), 17–20. www.rsc.org/eic
Díaz, C., Laurie, V. F., Molina, A. M., Bücking, M., & Fischer, R. (2013). Characterization of Selected Organic and Mineral Components of Qvevri Wines. American Journal of Enology and Viticulture, 64(4), 532–537. https://doi.org/10.5344/ajev.2013.13027
Zhang, Y., Johnston, K., & Trela, B. (2013). Evaluation of qvevri in winemaking. Technical Abstracts, 128–129.
მექვევრეები და მარანი (2012). (2012). https://www.youtube.com/watch?v=pv11LPXiZDQ
Barisashvili, G. (2011). Making Wine in Qvevri- a unique Georgian Tradition. Biological Farming Association “Elkana.” www.elkana.org.ge
Georgia Wine Association. (2011). 1st International Qvevri Wine Symposium: Report (p. 44) [Proceedings]. Georgia Wine Association. www.gwa.ge
Shalashvili, A., Ugrekhelidze, D., Targamadze, I., Zambakhidze, N., & Tsereteli, L. (2011). Phenolic Compounds and Antiradical Efficiency of Georgian (Kakhethian) Wines. Journal of Food Science and Engineering, 10, 361–365.
Gil i Cortiella, M., Úbeda, C., Covarrubias, J. I., & Peña-Neira, Á. (2020). Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels. Innovative Food Science & Emerging Technologies, 66, 102521. https://doi.org/10.1016/j.ifset.2020.102521
Meewes, V. (2020, July 24). Austin Wineries Revive an Ancient Winemaking Technique. The Austin Chronicle. https://www.austinchronicle.com/food/2020-07-24/austin-winemakers-revive-an-ancient-winemaking-technique/