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Bibliografia
- Markus Herderich, Mark Krstic (2020). Mitigation of climate change impacts on the national wine industry by reduction in losses from controlled burns and wildfires and improvement in public land management (pages 39-42). Australian Wine Research Institute. Retrieved from https://www.awri.com.au/industry_support/winemaking_resources/smoke-taint
- Julie Culbert (2020): Tackling smoke taint head on: winery remediation options for smoke-affected juice and wine. Australian Wine Research Institute. Webinar recorded 23 July 2020. Retrieved from https://www.youtube.com/watch?v=OIe2iK0UTxE
- Kristen Kennison, Glynn Ward and Diana Fisher (2011). Key Information on Smoke Effect in Grapes and Wine: What can be done to identify and reduce smoke effect in grape and wine production? Department of Agriculture and Food Western Australia. Retrieved from https://www.awri.com.au/wpcontent/uploads/smoke_effect_in_grapes_and_wine.pdf
- Runnebaum, R., Arvik, T., & Merrell, C. (2020). Understanding Smoke Taint Results: Pinot noir Baseline Concentrations of Smoke Taint Markers across Five Vintages. UC Davis. Retrieved from https://escholarship.org/uc/item/98m5b9s8