Resources

Would Ancient Roman Wine Taste Good to Modern Drinkers? (2024, March 1). Wine Spectator. https://www.winespectator.com/articles/ancient-rome-wine-tasting

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. https://www.researchgate.net/publication/376354057_Characterization_of_the_oxygen_transfer_rate_of_new-_ancient_natural_materials_in_wine_maturation_containers#fullTextFileContent

Zhang, Y., Johnston, K., & Trela, B. (2013). Evaluation of qvevri in winemaking. Technical Abstracts, 128–129. https://doi.org/10.13140/RG.2.2.10579.55842

Ieri, F., Campo, M., Cassiani, C., Urciuoli, S., Jurkhadze, K., & Romani, A. (2021). Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri. Food Science & Nutrition, n/a(n/a). https://doi.org/10.1002/fsn3.2556

Solly, M. (2018, September 14). Her 3,000-Year-Old Bones Showed Unusual Signs of Wear. It Turns Out, She Was a Master Ceramicist. Smithsonian Magazine. https://www.smithsonianmag.com/smart-news/meet-female-artisan-whose-masterful-ceramics-defied-ancient-greek-gender-norms-180970288/

Alfonsi, S., Chasan, A., Velie, A., & Dozor, J. (2023, November 26). In Georgia, wine’s surprising birthplace, winemakers revive ancient grapes | 60 Minutes - CBS News. https://www.cbsnews.com/news/georgia-grape-growing-wine-production-60-minutes/

Kim, S., & Hu, D. L. (2023). Onggi’s permeability to carbon dioxide accelerates kimchi fermentation. Journal of The Royal Society Interface, 20(201), 20230034. https://doi.org/10.1098/rsif.2023.0034

Chassouant, L., Celant, A., Delpino, C., Rita, F. D., Vieillescazes, C., Mathe, C., & Magri, D. (2022). Archaeobotanical and chemical investigations on wine amphorae from San Felice Circeo (Italy) shed light on grape beverages at the Roman time. PLOS ONE, 17(6), e0267129. https://doi.org/10.1371/journal.pone.0267129

Egaña-Juricic, M. E., Gutiérrez-Gamboa, G., & Moreno-Simunovic, Y. (2022). Making wine in Pañul’s craft pottery vessels: a first approach in the study of the dynamic of alcoholic fermentation and wine volatile composition. Ciência e Técnica Vitivinícola, 37(1), 29–38. https://doi.org/10.1051/ctv/ctv20223701029

Hernández-Sánchez, H., & Gutiérrez-López, G. F. (Eds.). (2015). Food Nanoscience and Nanotechnology. Springer International Publishing. https://doi.org/10.1007/978-3-319-13596-0

Arora, A., & Padua, G. W. (2010). Review: Nanocomposites in Food Packaging. Journal of Food Science, 75(1), R43–R49. https://doi.org/https://doi.org/10.1111/j.1750-3841.2009.01456.x

Ray, S., Quek, S. Y., Easteal, A., & Chen, X. D. (2006). The Potential Use of Polymer-Clay Nanocomposites in Food Packaging. International Journal of Food Engineering, 2(4). https://doi.org/10.2202/1556-3758.1149

Rytkönen, P., Vigerland, L., & Borg, E. (2021). Tales of Georgian wine: storytelling in the Georgian wine industry. Journal of Wine Research, 0(0), 1–17. https://doi.org/10.1080/09571264.2021.1940903

Patrick E. McGovern, & Robert G. Mondavi. (2007). Ancient Wine: The Search for the Origins of Viniculture. Princeton University Press; Calibre.

McGovern, P. E., Fleming, S. J., & Katz, S. H. (2005). The origins and ancient history of wine. Gordon and Breach Publishers. https://www.penn.museum/sites/wine/wineintro.html

Feiring, A. (2016). For the love of wine: my odyssey through the world’s most ancient wine culture. Potomac Books, an Imprint of the University of Nebraska Press.

Nevares, I., & Alamo-Sanza, M. del. (2021). Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers. Foods, 10(1), 140. https://doi.org/10.3390/foods10010140

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

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

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/