The physicochemical, microbiological and flavor characteristics of basi during fermentation and aging by Abadilla, Catherine P.

Windows of the world complete wine course by Zraly, Kevin

The physicochemical, microbiological and flavor characteristics of basi during fermentation and aging by Abadilla, Catherine P.

The intricacy and symbol of wine and wine-making of the Bontocs by Padang, Bernard D.

Drink thy wine with a merry heart by MacDonald, Kenneth 1905-

The taste of France a dictionary of French food and wine by Sharman, Fay

The Great book of wine

Wine production technology in the United States

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Commercial winemaking, processing and controls by Vine, Richard P.

German wine atlas and vineyard register