1. ASBC. (2012). Yeast-14 - Miniature fermentation assay. ASBC Methods of Analysis, Yeast-14(3), 1–4. Retrieved from http://methods.asbcnet.org/methods/yeast-14.pdf.
2. Some effects of Lactobacillus contamination in Scotch Whisky Fermentations;Barbour;Journal of the Institute of Brewing,1988
3. British Standard. Sensory analysis – Methodology – Triangle test (ISO 4120:2004), (2004).
4. Bryce, J. H., McCaffery, C. A., Cooper, C. S., & Brosnan, J. M. (2002). Optimising the fermentability of wort in a distillery – The role of limit dextrinase. In J. H. Bryce & G. G. Stewart (Eds.), Worldwide distilled spirits conference – Tradition and innovation (pp. 69–78).
5. Buglass, A. J. (2011). Whiskeys. In Handbook of alcoholic beverages (pp. 515–534).