Patrick E. McGovern et al., “Fermented Beverages of Pre- and Proto-Historic China,” Proceedings of the National Academy of Sciences USA, CI (2004), 17593–17598; Hans Barnard et al., “Chemical Evidence for Wine Production Around 4000 BCE in the Late Chalcolithic Near Eastern Highlands,” Journal of Archaeological Science, XXXVIII (2010), 977–984.

Advertisements