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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.
- QVEVRI ქვევრი by Levan Kitia. 2020. [Video]
- del Álamo Sanza M, de Castro Arronte J, Trela BC, Nevares I. 2019. Characterization of the oxygen transfer rate of “New-Ancient” natural materials in wine maturation containers. In Technical Abstracts, ASEV 70th National Conference, June 17-20, 2019, Napa, CA. p. 135. ASEV, Napa, CA.
- 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.
- Gogoberidze, Dato. 2018. ქვევრების ჩაყრა – სოლოს მარანი [Video]
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- Zhang, Y., Johnston, K., and Trela, B. 2013. Evaluation of qvevri in winemaking. In: Abstracts from Presentations at the ASEV 64th Annual Meeting June 24-28, 2013, Monterey, CA. Am. J. Enol. Vitic.
- მექვევრეები და მარანი. 2012. [Video]
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