Comprehensive chemical study of the acidification of musts in Sherry area with calcium sulphate and tartaric acid. 39th World Congress of Vine and Wine. J. Gomez, C. Lasanta1, L. M. Cubillana-Aguilera, J. M. Palacios-Santander, R. Arnedo, J.A. Casas, B. Amilibia, e I. LLoret. (2016) [1]
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Beelman, R. B.; Gallander, J. F. (1979). «Wine Deacidification». In: Chichester, C. O.; Mrak, Emil Marcel; Stewart, George Franklin. Advances in Food Research Vol. 25. [S.l.]: Academic Press. 3 páginas. ISBN0-12-016425-6. Consultado em 4 de agosto de 2009
