Библиография
«A Wake for Morten Christian Meilgaard». Flower Parties through the Ages. Accessed September 10, 2013. http://goodfelloweb.com/fowerpar-ty/fp_2009/Morten_Meilgaard_1928-2009.htm
«About White Labs». White Labs. Accessed September 7, 2013. http://www.whitelabs.com/about_us.html
Adams, Douglas. The Hitchhiker’s Guide to the Galaxy. New York: Harmony Books, 1979.
Akiyama, Hiroichi. Saké: The Essence of 2000 Years of Japanese Wisdom Gained from Brewing Alcoholic Beverages from Rice. Translated by Inoue Takashi. Tokyo: Brewing Society of Japan, 2010.
Allchin, F. R. «India: The Ancient Home of Distillation?» Man 14, no. 1 (1979): 55–63.
Anderson, Keith A., Jeffrey J. Maile, and Lynette G. Fisher. «The Healing Tonic: A Pilot Study of the Perceived Ability and Potential of Bartenders». Journal of Military and Veterans’ Health 18, no. 4 (2010): 17–24.
Antonow, David R. and Craig J. McClain. «Nutrition and Alcoholism». In: Alcohol and the Brain: Chronic Effects. Ralph Tarter and David Van Thiel, eds. New York: Plenum Medical Book Company, 1985: 81–120.
Arnold, Wilfred Niels. «Absinthe». Scientifc American, June 1989. Accessed September 10, 2013. http://www.scientifcamerican.com/article.cfm?id=absinthe-history
Cultivated Grapevine (Vitis Vinifera L. Ssp. Sativa) Based on Chloroplast DNA Polymorphisms». Molecular Ecology 15 (October 2006): 3707–3714.
Ashcraft, Brian. «The Mystery of the Green Menace». Wired, November 2005.
Atkins, Peter W. Molecules. New York: Scientifc American Library, 1987.
Atkinson, R. W. The Chemistry of Sake Brewing. Tokyo: Tokyo University, 1881.
Attwood, Angela S., Nicholas E. Scott-Samuel, George Stothart, and Marcus R. Munafò. «Glass Shape Infuences Consumption Rate for Alcoholic
Beverages». PLoS ONE 7, no. 8 (January 2012): e43007. doi:10.1371/ journal.pone.0043007
Bachmanov, Alexander A., Stephen W. Kiefer, Juan Carlos Molina, Michael G. Tordoff, Valerie B. Duffy, Linda M. Bartoshuk, and Julie A. Mennella. «Chemosensory Factors Infuencing Alcohol Perception, Preferences, and Consumption». Alcoholism: Clinical and Experimental Research 27, no. 2 (February 2003): 220–231.
Bamforth, Charles W. Foam. St. Paul, Minn: American Society of Brewing Chemists, 2012.
Barnett, Brendon. «Fermentation». Pasteur Brewing, modifed December 29, 2011, accessed September 7, 2013. http://www.pasteurbrewing.com/louis-pasteur-fermenation.html.
Barnett, James A. and Linda Barnett. Yeast Research: A Historical Overview. London: ASM Press, 2011.
Begleiter, Henri, and Arthur Platz. «The Effects of Alcohol on the Central Nervous System in Humans». In: The Biology of Alcoholism, edited by B. Kissin and Henri Begleiter, 293–343. New York: Plenum Publishing Corporation, 1972.
Benedict, Francis G. and Raymond Dodge. Psychological Effects of Alcohol; an experimental investigation of the effects of moderate doses of ethyl alcohol on a related group of neuro-muscular processes in man. Washington DC: Carnegie Institute of Washington, 1915.
Bennett, Joan W. Presentation at the 2012 American Society for Microbiology Meeting, San Francisco. June 17, 2012.
Boothby, William T. Cocktail Boothby’s American Bar-Tender. San Francisco: HS Crocker, 1891. Anchor Distilling Edition edited by David Burkhart, 2008.
Buemann, Benjamin and Arne Astrup. «How does the body deal with energy from alcohol?» Nutrition, 17 (2001): 638–641.
Buffalo Trace Distillery. «Warehouse X». Accessed September 8, 2013. http://www.experimentalwarehouse.com
Chambers, Matthew, Mindy Liu, and Chip Moore. «Drunk Driving by the Numbers». United States Department of Transportation. Accessed September 11, 2013. http://www.rita.dot.gov/bts/sites/rita.dot.gov.bts/fles/publications/by_the_numbers/drunk_driving/index.html
Chemical Heritage Foundation, «Justus von Leibig and Friedrich Wöhler», accessed September 7, 2013. http://www.chemheritage.org/discover/online-resources/chemistry-in-history/themes/molecular-synthe-sis-structure-and-bonding/liebig-and-wohler.aspx
Clarke, Hewson and John Dougall. The Cabinet of Arts, or General Instructor in Arts, Science, Trade, Practical Machinery, the Means of Preserving Human Life, and Political Economy, Embracing a Variety of Important Subjects. London: T. Finnersley, 1817.
Conison, Alexander. «The Organization of Rome’s Wine Trade». American Association of Wine Economics Working Paper 123. 2012. http://deepblue.lib.umich.edu/handle/2027.42/91455
«Courses & Schedules». Court of Master Sommeliers. Accessed September 8, 2013. http://www.mastersommeliers.org/Pages.aspx/Master-Somme-lier-Diploma-Exam
Crowdery, Charles K. Bourbon, Straight: The Uncut and Unfltered Story of American Whiskey. Chicago: Made and Bottled in Kentucky, 2004.
De Keersmaecker, Jacques. «The Mystery of Lambic Beer». Scientifc American. August 1996.
Delwiche, J. F., and Marcia Levin Pelchat. «Infuence of Glass Shape on Wine Aroma». Journal of Sensory Studies 17, no. 2002 (2002): 19–28.
Dogfsh Head Brewing. «Midas Touch». Accessed September 8, 2013. http:// www.dogfish.com/brews-spirits/the-brews/year-round-brews/midas-touch.htm
Dressler, David and Huntington Porter. Discovering Enzymes. New York: Scien-tifc American Library, 1991.
Dudley, Robert. «Evolutionary Origins of Human Alcoholism in Primate Frugivory». Quarterly Review of Biology 75, no. 1 (2000): 3–15.
Dunn, Barbara, and Gavin Sherlock. «Reconstruction of the Genome Origins and Evolution of the Hybrid Lager Yeast Saccharomyces Pastorianus». Genome Research 18, no. 650 (2008): 1610–1623.
EC. «On the Antiquity of Brewing and Distillation in Ireland». Ulster Journal of Archaeology 7 (1859): 33–40.
Eng, Mimy Y., Susan E. Luczak, and Tamara L. Wall. «ALDH2, ADH1B, and ADH1C Genotypes in Asians: A Literature Review». Alcohol Research & Health 30, no. 1 (2007): 22–27.
Epstein, Murray. «Alcohol’s Impact on Kidney Function». Alcohol Health & Research World 21, no. 1 (1997): 84–93.
Fay, Justin C., and Joseph A. Benavides. «Evidence for domesticated and wild populations of Saccharomyces cerevisiae». PLoS Genetics 1 (2005): 66–71.
Forbes, R. J. Short History of the Art of Distillation. Leiden: EJ Brill, 1948.
Geison, Gerald L. The Private Science of Louis Pasteur. Princeton: Princeton University Press, 1995.
Gergaud, Olivier, and Victor Ginsburgh. «Natural Endowments, Production Technologies and the Quality of Wines in Bordeaux. Does Terroir Matter?». Journal of Wine Economics 5 (2010): 3–21.
Gevins, Alan, Cynthia S. Chan, and Lita Sam-Vargas. «Towards Measuring Brain Function on Groups of People in the Real World». PLoS ONE 7, no. 9 (September 5, 2012): e44676. doi:10.1371/journal. pone.0044676
Goldman, Jason G. «Dogs, But Not Wolves, Use Humans as Tools». Scien-tifc American Blogs, accessed September 7, 2013. http://blogs.scien-tificamerican.com/thoughtful-animal/2012/04/30/dogs-but-not-wolves-use-humans-as-tools/
Goode, Jaime. The Science of Wine. Berkeley: University of California Press, 2005.
Gray, W. Blake. «Bacardi, and its yeast, await a return to Cuba». Los Angeles Times, October 6, 2011. Accessed September 7, 2013. http://latimes. com/features/food/la-fo-bacardi-20111006,0,1042.story
Gross, Leonard. How Much Is To o Much? The Effects of Social Drinking. New York: Magilla, 1983.
Haag, H. B., J. K. Finnegan, P. S. Larson, and R. B. Smith. «Studies on the Acute Toxicity and Irritating Properties of the Congeners in Whisky». Toxicology and Applied Pharmacology 627, no. 6 (1959): 618–627.
Hackbarth, James J. «Multivariate Analyses of Beer Foam Stand». Journal of the Institute of Brewing 112, no. 1 (2006): 17–24.
Harrison, Barry, Olivier Fagnen, Frances Jack, and James Brosnan. «The Impact of Copper in Different Parts of Malt Whisky Pot Stills on New Make Spirit Composition and Aroma». Journal of the Institute of Brewing 117, no. 1 (2011): 106–112.
Harrison, Mark A. «Beer/Brewing». In: Encyclopedia of Microbiology, edited by Moselio Schaechter. 3rd ed. San Diego: Academic Press, 2009: 23–33
Hevesi, Dennis. «GA Marlatt, Advocate of Shift in Treating Addicts, Dies at 69». New York Times, March 21, 2011. http://www.nytimes.com/2011/03/22/us/22marlatt.html?_r=0
Hilgard, E. R. Walter Richard Miles, 1885–1978. Washington DC, 1985. http://www.nasonline.org/publications/biographical-memoirs/memoir-pdfs/miles-walter.pdf
Himwich, Harold E. «The Physiology of Alcohol». Journal of the American Medical Association 1446, no. 7 (1957): 545–549.
Hornsey, Ian. A History of Beer and Brewing. Cambridge: Royal Society of Chemistry, 2004.
Hornsey, Ian. The Chemistry and Biology of Winemaking. Cambridge: Royal Society of Chemistry, 2007.
Hornsey, Ian. Alcohol and Its Role in the Evolution of Human Society. Cambridge: Royal Society of Chemistry, 2012.
Hough, James S. The Biotechnology of Malting and Brewing. Cambridge: Cambridge University Press, 1985.
Huang, H. T. Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food. Cambridge: Cambridge University Press, 2000.
Hummel, T., J. F. Delwiche, C. Schmidt, and K.-B. Hüttenbrink. «Effects of the Form of Glasses on the Perception of Wine Flavors: a Study in Untrained Subjects». Appetite 41, no. 2 (October 2003): 197–202.
Independent Stave Company. International Barrel Symposium: Research Results and Highlights from the 5th, 6th, and 7th Symposiums, 2008.
Ingham, Richard. «Champagne physicist reveals the secrets of bubbly». Phys.org. Last modifed September, 18, 2012. Accessed September 7, 2013. http://phys.org/news/2012-09-champagne-physicist-reveals-secrets.html
Isaacson, Walter. Benjamin Franklin: An American Life. New York: Simon and Schuster, 2003.
Johnson, Keith, David B. Pisoni, and Robert H. Bernacki. «Do Voice Recordings Reveal Whether a Person Is Intoxicated? A Case Study». Phonetica 47 (1990): 215–237.
Kaivola, S., J. Parantainen, T. Osterman, and H. Timonen. «Hangover Headache and Prostaglandins: Prophylactic Treatment with Tolfenamic Acid». Cephalalgia 3, no. 1 (March 1983): 31–36.
Katz, Sandor. The Art of Fermentation. White River Junction, VT: Chelsea Green Publishing, 2012.
Kawakami, KK. Jokichi Takamine: A Record of His American Achievements. New York: William Edwin Rudge, 1928.
Kaye, Joseph N., «Symbolic Olfactory Display». (PhD diss., Massachusetts Institute of Technology, 2001).
Kintslick, Michael. The U. S. Craft Distilling Market: 2011 and Beyond. Copper-sea Distiling, 2011.
Kitamoto, Katsuhiko. «Molecular Biology of the Koji Molds». Advances in Applied Microbiology 51 (January, 2002): 129–153.
Lagi, Marco, and R. S. Chase. «Distillation: Integration of a Historical Perspective». Australian Journal of Education in Chemistry no. 70 (2009): 5–10.
Leffngwell, John. «Update no. 5: Olfaction». Leffngwell Reports, 2 (May, 2002).
Lehrer, Adrienne. Wine & Conversation. 2nd ed. New York: Oxford University Press, 2009.
Liger-Belair, Gérard. Uncorked: The Science of Champagne. Princeton: Princeton University Press, 2004.
Liger-Belair, Gérard, Guillaume Polidori, and Philippe Jeandet. «Recent Advances in the Science of Champagne Bubbles». Chemical Society Reviews 37, no. 11 (November 2008): 2490–2511.
Liu, KeShun, «Chemical Composition of Distillers Grains, a Review». Journal of Agricultural and Food Chemistry, 59 (March 9, 2011): 1508–1526.
Lund, Steven T. and Joerg Bohlmann. «The Molecular Basis for Wine Grape Quality – A Volatile Subject». Science 311 (February 10, 2006): 804–805.
MacAndrew, Craig and Robert Edgerton. Drunken Comportment. Clinton Corners, NY: Percheron Press, 2003. Originally Aldine: 1969.
Macatelli, Melina, John R. Piggott and Alistair Paterson. «Structure of etha-nol-water systems and its consequences for favor». In: New Horizons: Ener gy, Environment, and Enlightenment. Proceedings of the Worldwide Distilled Spirits Conference, 235–242. Edited by G. M. Walker and P. S. Hughes. Nottingham: Nottingham University, 2010.
Malnic, Bettina, Daniela C. Gonzalez-Kristeller, and Luciana M. Gutiyama. «Odorant Receptors». In: The Neurobiology of Olfaction, edited by Anna Menini, 181–202. Boca Raton, Fla.: CRC Press, 2010.
Marlatt, G. Alan, Barbara Demming, and John B. Reid. «Loss of Control Drinking in Alcoholics: An Experimental Analogue». Journal of Abnormal Psychology 81, no. 3 (1973): 233–241.
Marlatt, G. Alan. «This Week’s Citation Classic». ISI Current Contents: Social and Behavioral Sciences, 18 (May 6, 1985): 18.
Marshall, K., David G. Laing, A. L. Jinks, and I. Hutchinson. «The Capacity of Humans to Identify Components in Complex Odor-taste Mixtures». Chemical Senses 31, no. 6 (July 2006): 539–545.
McGovern, Patrick E. Ancient Wine: The Search for the Origins of Viticulture. Princeton: Princeton University Press, 2007.
McKenzie, Judith. The Architecture of Alexandria and Egypt 300 BC – AD 700. New Haven: Yale University Press, 2007.
Meier, Sebastian, Magnus Karlsson, Pernille R. Jensen, Mathilde H. Lerche, and Jens Ø. Duus. «Metabolic Pathway Visualization in Living Yeast by DNP-NMR». Molecular bioSystems 7 (October 2011): 2834–2836.
Menz, Garry, Christian Andrighetto, Angiolella Lombardi, Viviana Corich, Peter Aldred, and Frank Vriesekoop. «Isolation, Identifcation, and Characterisation of Beer-spoilage Lactic Acid Bacteria from Micro-brewed Beer from Victoria, Australia». Journal of the Institute of Brewing 116 (2010): 14–22.
Michel, Rudolph H., Patrick E. McGovern, and Virginia R. Badler. «The First Wine & Beer: Chemical Detection of Ancient Fermented Bevera-ges». Analytical Chemistry 65, no. 8 (April 1993): 408A–413A.
Miles, W. R. Alcohol and Human Effciency. Washington DC: Carnegie Institute of Washington, 1924.
Moran, Bruce. Distilling Knowledge: Alchemy, Chemistry, and the Scientifc Revolution. Cambridge: Harvard University Press, 2005.
Morrot, Gil, Frédéric Brochet, and Denis Dubourdieu. «The Color of Odors». Brain and Language 79, no. 2 (2001): 309–320.
Mosedale, J. R., and Jean-Louis Puech. «Wood Maturation of Distilled Bever-ages». Trends in Food Science & Technology 9, no. 3 (March 1998): 95–101.
Mosedale, J. R. «Barrels: Wines, Spirits, and Other Beverages». Encyclopedia of Food Sciences and Nutrition, edited by Benjamin Caballero, Luiz C. Tru-go, and Paul M. Finglass. San Diego: Academic Press, 2003: 393–403.
Murray, Jim. «Tomorrow’s Malt». Whisky, 1 (1999): 56.
Negrul, A. M. «Method and Apparatus for Harvesting Grapes». US Patent 3,564,827. USPTO. 1971.
Nicol, D. «Batch Distillation». In: The Science and Technology of Whiskies, 118–149. Edited by J. R. Piggott, R. Sharp, and R. E. B. Duncan. London: Longman Group, 1989.
Noll, Roger G. «The Wines of West Africa: History, Technology and Tasting Notes». Journal of Wine Economics 3 (2008): 85–94.
Oakes, Elizabeth H. Encyclopedia of World Scientists. New York: Infobase Learning, 2007.
Palmer, Geoff H. «Beverages: Distilled». In: Encyclopedia of Grain Science. Edited by Colin Wrigley, Harold Corke, and Charles E. Walker. 96–108. San Diego: Academic Press, 2004.
Patai, Rafael. The Jewish Alchemists. Princeton: Princeton University Press, 1994.
Panconesi, Alessandro. «Alcohol and Migraine: Trigger Factor, Consumption, Mechanisms. A Review». Journal of Headache and Pain 9, no. 1 (February 2008): 19–27.
Panek, Richard J. and Armond R. Boucher. «Continuous Distillation». In: The Science and Technology of Whiskies, edited by J. R. Piggott, R. Sharp, and R. E. B. Duncan. London: Longman Group, 1989: 150–181.
«Peat and Its Products». Illustrated Magazine of Art, 1 (1953): 374–375.
Pelchat, Marcia Levin and Fritz Blank. «A Scientifc Approach to Flavours and Olfactory Memory». In: Food and the Memory: Proceedings of the Oxford Symposium on Food and Cookery, edited by Harlan Walker. Devon: Prospect Books, 2001: 185–191.
Penning, Renske, Merel van Nuland, Lies AL Fliervoet, Berend Olivier and Joris C. Verster. Current Drug Abuse Reviews 3, no. 2 (2010): 68–75.
Phaff, Herman Jan, Martin W. Miller, and Emil M. Mrak. The Life of Yeasts: Second Revised and Enlarged Edition. Cambridge: Harvard University Press, 1966.
Piggot, Robert. «Beverage alcohol distillation». In: The Alcohol Textbook. 5th ed., edited by W. M. Ingeldew, D. R. Kelsall, G. D. Austin, and C. Kluhspies. Nottingham: Nottingham University Press, 2009: 431–443.
Piggot, Robert. «Vodka, Gin and Liqueurs». In: The Alcohol Textbook. 5th ed. Edited by W. M. Ingeldew, D. R. Kelsall, G. D. Austin, C. Kluhspies. Nottingham: Nottingham University Press, 2009: 465–472.
Piggot, Robert. «Rum: Fermentation and Distillation». In: The Alcohol Textbook. 5th ed., edited by W. M. Ingeldew, D. R. Kelsall, G. D. Austin, and C. Kluhspies. Nottingham: Nottingham University Press, 2009: 473–480.
Pollard, Justin and Howard Reid. The Rise and Fall of Alexandria: Birthplace of the Modern Mind. New York: Viking, 2006.
Prat, Gemma, Ana Adan, and Miquel Sa. «Alcohol Hangover: A Critical Review of Explanatory Factors». Human Psychopharmacology 24, (April 2009): 259–267.
Pritchard, J. D. Methanol Toxicological Overview. Health Protection Agency, 2007.
«Professional Yeast Bank». White Labs. Accessed September 7, 2013. http:// www.whitelabs.com/beer/craft_strains.html
Quandt, R. E. «On Wine Bullshit: Some New Software?» Journal of Wine Economics 2, no. 2 (2007): 129–135.
Ratliff, Evan. «Taming the Wild». National Geographic. March 2011. Accessed September 7, 2013. http://ngm.nationalgeographic.com/2011/03/taming-wild-animals/ratliff-text
Risen, Clay. «Whiskey Myth no. 2». Mash Notes. Last modifed July 27, 2012. Accessed September 7, 2013. http://clayrisen.com/?p=126
Rodicio, Rosaura, and J. J. Heinisch. «Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts». In: Biology of Microorganisms on Grapes, in Must, and in Wine, edited by H. Konig. Berlin Heidelberg: SpringerVerlag, 2009: 113–134.
Robinson, AL, DO Adams, Paul K. Boss, H. Heymann, PS Solomon, and RD Trengove. «Infuence of Geographic Origin on the Sensory Characteristics and Wine Composition of Vitis vinifera Cv. Cabernet Sauvignon Wines from Australia». American Journal of Enology and Viticulture 63, no. 4 (June 25, 2012): 467–476.
Rodda, Luke N., Jochen Beyer, Dimitri Gerostamoulos, and Olaf H. Drummer. «Alcohol Congener Analysis and the Source of Alcohol: a Review». Forensic Science, Medicine, and Pathology 9, no. 2 (June 2013): 194–207.
Rohsenow, Damaris J. and Jonathan Howland. «The Role of Beverage Congeners in Hangover and Other Residual Effects of Alcohol Intoxication: A Review». Current Drug Abuse Reviews 3, no. 2 (2010): 76–79.
Roskrow, Dominic. «Is It the Age? Or the Mileage?» Whisky Advocate, winter 2011: 77–80.
Sharpe, James A., Michael Hostovsky, Juan M. Bilbao, and N. Barry Rewcastle. «Methanol Optic Neuropathy: A Histopathological Study». Neurology 32, no. 10 (October 01, 1982): 1093–1093.
Shen, Yi, A. Kerstin Lindemeyer, Claudia Gonzalez, Xuesi M. Shao, Igor Spigelman, Richard W. Olsen, and Jing Liang. «Dihydromyricetin as a Novel Anti-alcohol Intoxication Medication». Journal of Neuroscience 32, no. 1 (January 4, 2012): 390–401.
Shurtleff, William and Akiko Aoyagi. History Of Koji – Grains and/or Soybeans Enrobed With a Mold Culture (300 BCE to 2012): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center, 2012. http://www.soyinfocenter.com/pdf/154/Koji.pdf
«The Singleton Distilleries: Glen Ord». Whisky Advocate. Spring 2013.
«Singleton of Glen Ord». Whisky News. Accessed September 7, 2013. http:// malthead.blogspot.com/2006/12/singleton-of-glen-ord_10.html
Sitnikova, N. L., Rudolf Sprik, Gerard Wegdam, and Erika Eiser. «Sponta-neously Formed trans-Anethol/Water/Alcohol Emulsions: Mechanism of Formation and Stability». Langmuir 21, no. 8 (2005): 7083–7089.
Social and Cultural Aspects of Drinking. Social Issues Research Centre, 1998.
Speers, R. Alex. «A Review of Yeast Flocculation». In: Yeast Flocculation, Vitality, and Viability. Proceedings of the 2nd International Brewers Symposium, 1–16. Edited by Alex Speers. St. Paul, Minn.: Master Brewers Association of the Americas, 2012.
Stajich, Jason E., Mary L. Berbee, Meredith Blackwell, David S. Hibbett, Timothy Y. James, Joseph W. Spatafora, and John W. Taylor. «The Fungi». Current Biology 19 (2009): R840– R845.
Takamine, Jokichi. «Enzymes of Aspergillus Oryzae and the Application of Its Amyloclastic Enzyme to the Fermentation Industry». Industrial & Engineering Chemistry 6, no. 12 (1914): 824–828.
Taylor, B., H. M. Irving, F. Kanteres, Robin Room, G. Borges, C. J. Cherpitel, J. Bond, T. Greenfeld, and J. Rehm. «The More You Drink, the Harder You Fall: a Systematic Review and Meta-analysis of How Acute Alcohol Consumption and Injury or Collision Risk Increase Together». Drug and Alcohol Dependence 110, no. July 1 (2010): 108–116.
Thompson, Derek. «The Economic Cost of Hangovers». The Atlantic. July 5, 2013. Accessed September 10, 2013. http://www.theatlantic.com/business/archive/2013/07/the-economic-cost-of-hangovers/277546/
Thomson, J. Michael, Eric A. Gaucher, Michelle F. Burgan, Danny W. De Kee, Tang Li, John P. Aris, and Steven A. Benner. «Resurrecting Ancestral Alcohol Dehydrogenases from Yeast». Nature Genetics 37, no. 6 (June 2005): 630–635.
Tucker, Abigail. «The Beer Archaeologist». Smithsonian. July – August 2011. http://www.smithsonianmag.com/history-archaeology/The-Beer-Archaeologist.html?c=y&story=fullstory
Vanderhaegen, B., H. Neven, H. Verachtert, and G. Derdelinckx. «The Chemistry of Beer Aging – a Critical Review». Food Chemistry 95, no. 3 (April 2006): 357–381.
Verster, Joris C. «The Alcohol hangover – A Puzzling Phenomenon». Alcohol and Alcoholism 43, no. 2 (2008): 124–126.
Verster, Joris C. and Richard Stephens. «Editorial: The Importance of Raising the Profle of Alcohol Hangover Research». Current Drug Abuse Reviews 3, no. 2 (2010): 64–67.
Verster, Joris C. and Renske Penning. «Treatment and Prevention of Alcohol Hangover». Current Drug Abuse Reviews 3, no. 2 (2010): 103–109.
Verster, Joris C. and S. McPherson. «Effect of Opuntia fcus indica on Symptoms of the Alcohol Hangover». Archives of Internal Medicine 164 (2004): 1334–1340.
Vrettos, Theodore. Alexandria: City of the Western Mind. New York: The Free Press, 2001.
White, Chris and Jamil Zainasheff. Yeast: The Practical Guide to Beer Fermentation. Boulder, Colo.: Brewers Publications, 2010.
Wiese, Jeffrey G., Michael G. Shlipak, and Warren S. Browner. «The Alcohol Hangover». Annals of Internal Medicine 132, no. 11 (2000): 897–902.
Wilson, C. Anne. Water of Life: A History of Wine-Distilling and Spirits 500 BC to AD 2000. Devon: Prospect Books, 2006.
Wilson, Donald A. and Richard J. Stevenson. Learning to Smell: Olfactory Perception from Neurobiology to Behavior. Baltimore: Johns Hopkins University Press, 2006.
Young, Emma. «Silent Song». New Scientist. October 27, 2000. Accessed September 10, 2013. http://www.newscientist.com/article/dn110-silent-song.html
Zakhari, Samir. «Overview: How Is Alcohol Metabolized by the Body?» Alcohol Research & Health 29, no. 4 (January 2006): 245–254.
Zucco, Gesualdo M., Aurelio Carassai, Maria Rosa Baroni, and Richard J. Stevenson. «Labeling, Identifcation, and Recognition of Wine-relevant Odorants in Expert Sommeliers, Intermediates, and Untrained Wine Drinkers». Perception 40, no. 5 (2011): 598–607.
notes
