Wine Appreciation. (2010). (1). Kendall Hunt Publishing Company. Retrieved from https://he.kendallhunt.com/product/wine-appreciation
Park, S., & Butzke, C. E. (2011). Impact of Fermentation Rate Changes on Potential Hydrogen Sulfide Concentrations in Wine. Journal of Microbiology and Biotechnology, 21(5), 519-524.
Butzke, C. E. (2010). Winemaking Problems Solved (1). Woodhead Publishing. Retrieved from http://www.woodheadpublishing.com/en/book.aspx?bookID=1518
Swangkeaw, J., Vichitphan, S., Vichitphan, K., & Butzke, C. E. (2010). Characterisation of a Novel Pichia anomala Glucosidase with Aroma-enhancing Capabilities in Wine. Annals of Microbiology, 59(2), 335-343.
Butzke, C. E. (2010). Chlorine Use in the Winery. (FS-50-W). Retrieved from http://www.extension.purdue.edu/extmedia/FS/FS-50-W.pdf
Bordelon, B. (2010). Traminette Vineyard Management. (FS-60). Retrieved from http://www.extension.purdue.edu/extmedia/FS/FS-60-W.pdf
Bordelon, B. (2010). Traminette Winemaking. (FS-59). Retrieved from http://www.extension.purdue.edu/extmedia/FS/FS-59-W.pdf