हाला (Hindi Wikipedia)

Analysis of information sources in references of the Wikipedia article "हाला" in Hindi language version.

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books.google.com

Hornsey, Ian (2003). A History of Beer and Brewing. Royal Society of Chemistry. पृ॰ 7. आई॰ऍस॰बी॰ऍन॰ 0-85404-630-5. ...mead was known in Europe long before wine, although archaeological evidence of it is rather ambiguous. This is principally because the confirmed presence of beeswax or certain types of pollen ... is only indicative of the presence of honey (which could have been used for sweetening some other drink) - not necessarily of the production of mead.
"Introduction to Wine Laboratory Practices and Procedures Archived 2017-04-09 at the वेबैक मशीन," Jean L. Jacobson, Springer Science & Business Media, 2006, ISBN 978-0-38725-120-2, ... Wine color depends on the amount of anthocyanins in the grape, the pH, fermentation reduction, and sulfur effects ... After several days of skin contact, the juice will have extracted the majority of the phenolic compounds ...

"Evidence of ancient wine found in Georgia a vintage quaffed some 6,000 years BC". Euronews. 21 May 2015. मूल से 24 मई 2015 को पुरालेखित. अभिगमन तिथि 24 May 2015.

Crops processed Archived 2011-05-20 at the वेबैक मशीन at the Food and Agriculture Organization of the United Nations (FAO) website

Keys, David (28 December 2003). "Now that's what you call a real vintage: professor unearths 8,000-year-old wine". The Independent. मूल से 25 सितंबर 2015 को पुरालेखित. अभिगमन तिथि 9 अप्रैल 2017.

Keys, David (28 December 2003). "Now that's what you call a real vintage: professor unearths 8,000-year-old wine". The Independent. मूल से 25 सितंबर 2015 को पुरालेखित. अभिगमन तिथि 9 अप्रैल 2017.
"Evidence of ancient wine found in Georgia a vintage quaffed some 6,000 years BC". Euronews. 21 May 2015. मूल से 24 मई 2015 को पुरालेखित. अभिगमन तिथि 24 May 2015.
"Introduction to Wine Laboratory Practices and Procedures Archived 2017-04-09 at the वेबैक मशीन," Jean L. Jacobson, Springer Science & Business Media, 2006, ISBN 978-0-38725-120-2, ... Wine color depends on the amount of anthocyanins in the grape, the pH, fermentation reduction, and sulfur effects ... After several days of skin contact, the juice will have extracted the majority of the phenolic compounds ...
Crops processed Archived 2011-05-20 at the वेबैक मशीन at the Food and Agriculture Organization of the United Nations (FAO) website