Relevant bibliographies by topics / Alcoholic drinks industry

Academic literature on the topic 'Alcoholic drinks industry'

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Published: 26 July 2024
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Journal articles on the topic "Alcoholic drinks industry"

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Bramanta, I. Nyoman Sadhu, Ida Ayu Putu Widiati, and Luh Putu Suryani. "Pemberian Izin Peredaran Minuman Beralkohol Berdasarkan Peraturan Gubernur Bali Nomor 1 Tahun 2020." Jurnal Preferensi Hukum 1, no. 1 (July 27, 2020): 120–27. http://dx.doi.org/10.22225/jph.1.1.2169.120-127.

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There are various kinds of businesses or activities in the field of trade, one of which is a trade or distribution of alcoholic drinks. Based on the Regulation of the Minister of Trade of the Republic of Indonesia Number 20 / M-DAG / PER / 4/2014 Article 18 Paragraph (1) that every company that trades alcoholic drinks is required to have SIUP-MB. Alcoholic drinks can only be traded by companies that already have a business license for alcoholic drinks in accordance with their classification. This research is important to be carried out with the aim to find out the mechanism for granting alcoholic beverage distribution license based on Bali Governor's Regulation No. 1 of 2020 and the implications of Bali's Governor's Regulation No. 1 of 2020 to alcoholic beverage trade businesses. This research is a normative legal research, namely by using the statutory approach. The mechanism for granting licenses for the distribution of alcoholic drinks based on Bali Governor Regulation No. 1 of 2020 is that business operators must follow procedures and fulfill certain requirements in applying for SIUP-MB, then submit a permit application to the Provincial Trade and Industry Office, after the issuance of a business by the Trade and Industry Office , then the business actor can carry out the desired trading business. Implications of Bali Governor Regulation Number 1 of 2020 Regarding the management of fermented drinks and/or distinctive distinctive Bali for the business of the alcoholic beverage trade, the benefits are felt, the crafters or farmers of fermented drinks and/or distinctive distinctive Bali have legal certainty and certainty of trying to do fermented and distillation drinks production activities typical of Bali.
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Gomes, Carina Évora. "Development of a robust degassing process for carbonated beverage using gas stripping." Boolean: Snapshots of Doctoral Research at University College Cork, no. 2011 (January 1, 2011): 71–73. http://dx.doi.org/10.33178/boolean.2011.16.

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The modern beverage industry works in a dynamic and very competitive market, with increasing sales but decreasing profit margins. Projected global sales for carbonated soft beverages are expected to reach $195 billion by 2014. Carbonated drinks are differentiated from other drinks by their “fizziness” (that comes from the dissolved carbon dioxide), which creates a “tingling” sensation in the mouth, and provides a unique taste sensation. They can be divided in non-alcoholic and alcoholic beverages. The non-alcoholic drinks are known as soft drinks and can be fruit based (orange, lemon and lime), cola type drinks (Pepsi, Coca cola), or others such as new energy drinks (like Red Bull), while alcoholic carbonated drinks include beer, cider, sparkling wines, etc. In order to maintain the flavour and the other quality attributes at the appropriate consumer level of appreciation, it is necessary to perform several quality control (QC) analyses. The most usual quality control ...
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Zavidovskaya, K. V., D. A. Alieva, L. P. Lazurina, N. V. Dzhanchatova, O. I. Basareva, and V. A. Dotsenko. "Non-Alcoholic Functional Drinks Containing Natural Raw Materials." Proceedings of the Southwest State University. Series: IT Management, Computer Science, Computer Engineering. Medical Equipment Engineering 13, no. 1 (May 27, 2023): 191–203. http://dx.doi.org/10.21869/2223-1536-2023-13-1-191-203.

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The purpose of research was comprehensive research to clarify the feasibility and possibility of using non-traditional raw materials and metal complexes in functional food products.The realization of the possibilities of using collagen base in food products as a carrier of biologically active substances is of great interest. The joint use of collagen in the design of functional products with components of plant raw materials and biocomplexes seems rational for people suffering from a deficiency of minerals, dietary fiber, vitamins, etc. and contributes to an increase in shelf life.Methods. The objects of the study were: succinic, ascorbic and nicotinic acids; biologically active medicinal substances; salts of 3D-metals, coordination compounds of metals; extracts of St. John's wort herb (Hyperici herba), inflorescences of marigolds prostrate (Tagets patula L), Calendula officinalis and fruits of common cherry (Prúnus pádus). Compositions of functional soft drinks with collagen.Results. It has been established that biocomplexes have pronounced antimicrobial and anti-inflammatory activity, exhibit an antihypoxic effect comparable to comparison drugs in collagen-based polymer systems, which opens up broad prospects for their use as biologically active compounds in the food industry. One of the objectives of the study was to develop the composition and technology for producing a functional jelly-like drink using biocomplexes and herbal medicinal raw materials, which made it possible to obtain soft drinks with a high content of biologically active substances: esters, minerals, trace elements, alkaloids, biogenic amines and other biologically active substances.Conclusion. Drinks with high organoleptic characteristics that persist for a long time, high nutritional and biological value and reduced contamination, contributing to the improvement of metabolic processes, were obtained. The proposed soft drinks can be recommended for dietary and therapeutic and preventive nutrition to various groups of people suffering from a deficiency of minerals, dietary fiber, which manifests itself in diseases of the digestive and musculoskeletal systems, violation of human cardiovascular functions.
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Widuri, Setyowati Ayu. "USEFULL OF LOCAL DRINKS (ARAK BALI) MATERIALS AS MIXED DRINKS IN TOURISM INDUSTRY IN BALI." Journal of Business on Hospitality and Tourism 2, no. 1 (January 6, 2017): 168. http://dx.doi.org/10.22334/jbhost.v2i1.52.

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Bali is one of the areas that have great potential in the field of tourism. Bali island became well known internationally for its natural beauty, artistry, diversity of culture and social traditions inspired by Hinduism. Availability of facilities and infrastructure such as hotels, restaurants, travel agencies and other travel, tourist visits to Bali is increasing. Along with the development of the tourism industry and increased competition among tourist destination, local cultures becomes valuable as products and activities to attract tourists. Gastronomic food and drink is one of the local culture has an important role for the food and beverages can also be a center of tourist experience. Gastronomic tours arises from the desire of the tourists themselves who want to gain experience not only from the natural beauty, but also of traditional food products and beverages served.Drinks local / traditional are all kinds of drinks are made and processed using local materials and processing methods are many and varied, and has a typical local area and commonly consumed by the local community. Drinks as one aspect of the culture of a nation, can characterize the nation's identity. Along with the development of gastronomic tours in Bali and look at potential tourists, especially foreign tourists who have the habit of drinking alcoholic beverage, so today many restaurants and hotels in Bali serves mixed drinks made from local beverages (especially Arak Bali).The aim of this research is to find related the utilization of local drinks (Arak Bali) as an ingredient mixed drinks in the tourism industry. This research was conducted in order to better bring some uniqueness of Bali, especially in the field of drinks, so the local genius of Bali have an active role in the era of globalization which will come as well as to improve the economic conditions of local communities.
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STYPUŁA, DOMINIKA, PAWEŁ SZLACHCIC, and IWONA DROŻDŻ. "THE DERIVATIVES OF 7-AMINO-4-TRIFLUOROMETHYLCOUMARINE AS POTENTIAL FLUORESCENT FOOD DYES – PRELIMINARY RESULTS." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 31, no. 1 (2024): 66–77. http://dx.doi.org/10.15193/zntj/2024/138/487.

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Background. Unique food products such as black hamburgers, pink bagels and Jelly Beans have been more and more desired, especially among young adults. Following this trend, we focused our interest on a fluorescence phenomenon which has not been considered yet by the food industry to be interesting. Con trary to fluorescent dyes, natural and synthetic ones are widely used to give food attractive colors. The fluorescent properties of coumarin derivatives could be of interest to various industry branches, including the food industry. In this paper, we have tested the water-soluble derivatives of coumarin as a fluorescent dye for alcoholic drinks and obtained promising results. The aim of the research was to obtain through chemical synthesis the derivatives of 7-amino-4-trifluoromethylcoumarine and analyze them in terms of the range of their application and impact on the selected microorganisms. Results and Conclusions. The derivatives of 7-amino-4-trifluoromethylcoumarine can be considered potential fluorescent dyes for alcoholic drinks. They absorb visible light, may be excited in the region of electromagnetic radiation emitted by incandescent lamps characteristic of nightclubs, the so-called black bulbs. The dye fluorescence is only moderately affected by water present in drinks . The optimal concen tration of the dye is low and would probably be safe for human health. Additionally, the dye examined is capable of reducing the growth of selected molds.
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Kudriavtseva, Yuliia, Anastasiia Demydova, and Olena Piven. "STORAGE AND QUALITY CONTROL OF ALCOHOLIC BEVERAGES." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 4(18) (December 24, 2023): 58–65. http://dx.doi.org/10.20998/2413-4295.2023.04.08.

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For the modern food industry, the key issues are quality control and product safety, as well as maintaining high quality products during storage. Dessert liqueurs are multicomponent liquids consisting of natural ingredients of various types – carbohydrates, proteins, phenolic compounds, contain minerals, tannins and pectins, organic acids, tannins, polysaccharides. These natural components are susceptible to oxidation, precipitation, and can lead to cloudiness in liqueurs. The problems associated with the storage of dessert liqueurs in Ukraine in order to study the most influential factors on the quality indicators of alcoholic beverages are analysed. The composition of dessert liqueurs plays a critical role in the formation of the finished drink. It is noted how various components influence the sensory characteristics and quality of the product, allowing the formation of an unsurpassed flavor profile of the liqueur. It is equally important to comply with all technological conditions in the production of liqueurs: production of semi-finished products, water preparation, compliance with temperature conditions, sterile containers. The factors influencing the stability of liqueurs are analysed. Thus, an increase in the content of extractive substances and the strength of drinks has a positive effect on the stability of liqueurs, including protection against cloudiness. The process of aging liqueurs is another criterion for obtaining the desired characteristics. It is noted that the duration and conditions of aging are of key importance for the formation of the unique taste and aroma of the drink. The formation of turbidity and sediment during storage of liqueurs was studied. The optimal temperature for storing liqueurs is above 12 ºС, but should not exceed (22–25 ºС); at lower temperatures there is a gradual deterioration in taste and aroma. It is considered that long-term storage of liqueurs is associated with the loss of bioactive substances, primarily antioxidants. The changes that occur in the finished drink during long-term storage are investigated, including the formation of biogenic amines and their impact on the quality of the product. The main factors influencing the quality and shelf life of drinks have been identified to formulate further ways to solve this problem.
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Hrivna, L., and A. Kerimbayeva. "Selection of yeast for low-density wort fermentation." Journal of Almaty Technological University, no. 2 (July 1, 2023): 75–82. http://dx.doi.org/10.48184/2304-568x-2023-2-75-82.

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Brewing industry is one of the most progressive and dynamically developing areas of the food and beverage industry in the world. In Kazakhstan brewing is currently the most developed segment of the beverage market. In recent years, production capacities have been increasing, the range of products has been expanding, and craft brewing has been developing. Non-alcoholic beer is becoming more and more popular. The production technology is carried out in two ways - it is the dealcoholization of the finished drink, or a change in the technological processes of production. In the presented article, the possibility of preparing a low-gravity wort and fermenting it with various strains of yeast for the preparation of non-alcoholic beer is investigated. The technological characteristics of three types of yeast used for the production of low-alcohol drinks, fermentation activity and absorption of solids during fermentation were studied. It has been established that the yeast strain Saf Brew TM LA-01 has the lowest degree of fermentation and is most suitable for the fermentation of low-gravity wort in the production of non-alcoholic beer. The mode of fermentation and post-fermentation of beer has been selected, as a result of which the content of ethyl alcohol does not exceed 0.5 vol.% and contains fermentation by-products in quantities corresponding to established standards.
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Nidagundi, Sangamesh. "Knowledge, Attitude and Expectancy on Alcohol among Selected Undergraduate Students of Bangalore with a View to Develop Structured Instructional Module." Nursing Journal of India CVII, no. 03 (2016): 104–6. http://dx.doi.org/10.48029/nji.2016.cvii302.

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Alcoholic beverages are the oldest intoxicating drinks discovered and consumed by man. Its abuse kills millions of people, sends millions of victims to hospitals, necessitates millions of police arrests, breaks millions of marriages and homes and causes severe damage to industry and economy. This study was set out to examine the knowledge, attitude and expectancy of alcohol among 2000 undergraduate students selected by multistage stratified random sampling design. The data were collected by using College Drinking Attitude Scale and Alcohol Expectancy Questionnaire standardised tools. Structured Instructional Module on Alcoholism among students was prepared. There was no statistical significant difference between the zone in terms of Knowledge (F=0-92, p<0.954).
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Ragimun and Sri Widodo. "Strategy of Strengthening Food and Beverage Industry in Indonesia." Journal of Economics and Behavioral Studies 11, no. 4(J) (September 26, 2019): 102–10. http://dx.doi.org/10.22610/jebs.v11i4(j).2924.

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The food and beverage industry has an important role to play in the Indonesian economy. This industry's contribution to the GDP of the non-oil and gas industry reaches almost 34 percent and absorbs a lot of labor. The purpose of this paper is to analyze the strategy of strengthening the food and beverage industry which can improve the performance and competitiveness of Indonesia's food and beverage industry sector. The approach used is a descriptive approach. The results of the analysis show that for some food commodities have a low competitiveness, while the beverage industry which is dominated by soft drinks and alcoholic beverages, Spirits drinks and Beer has an increasing trend. To improve the competitiveness and performance of Indonesian food and beverage products, the government has carried out several policies, but not yet optimal. The strengthening effort that must be made by the Government is to increase exports to non-optimal markets (Untapped Market Countries). In addition, for the development of small and medium industries, the industrial sector also needs fiscal incentives as well as increased industrial technology capabilities.
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Rogers, Nina T., David Pell, Oliver T. Mytton, Tarra L. Penney, Adam Briggs, Steven Cummins, Catrin Jones, et al. "Changes in soft drinks purchased by British households associated with the UK soft drinks industry levy: a controlled interrupted time series analysis." BMJ Open 13, no. 12 (December 2023): e077059. http://dx.doi.org/10.1136/bmjopen-2023-077059.

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ObjectiveTo determine changes in household purchases of drinks 1 year after implementation of the UK soft drinks industry levy (SDIL).DesignControlled interrupted time series.ParticipantsHouseholds reporting their purchasing to a market research company (average weekly n=22 091), March 2014 to March 2019.InterventionA two-tiered tax levied on soft drinks manufacturers, announced in March 2016 and implemented in April 2018. Drinks with ≥8 g sugar/100 mL (high tier) are taxed at £0.24/L, drinks with ≥5 to <8 g sugar/100 mL (low tier) are taxed at £0.18/L.Main outcome measuresAbsolute and relative differences in the volume of, and amount of sugar in, soft drinks categories, all soft drinks combined, alcohol and confectionery purchased per household per week 1 year after implementation.ResultsIn March 2019, compared with the counterfactual, purchased volume of high tier drinks decreased by 140.8 mL (95% CI 104.3 to 177.3 mL) per household per week, equivalent to 37.8% (28.0% to 47.6%), and sugar purchased in these drinks decreased by 16.2 g (13.5 to 18.8 g), or 42.6% (35.6% to 49.6%). Purchases of low tier drinks decreased by 170.5 mL (154.5 to 186.5 mL) or 85.8% (77.8% to 93.9%), with an 11.5 g (9.1 to 13.9 g) reduction in sugar in these drinks, equivalent to 87.8% (69.2% to 106.4%). When all soft drinks were combined irrespective of levy tier or eligibility, the volume of drinks purchased increased by 188.8 mL (30.7 to 346.9 mL) per household per week, or 2.6% (0.4% to 4.7%), but sugar decreased by 8.0 g (2.4 to 13.6 g), or 2.7% (0.8% to 4.5%). Purchases of confectionery and alcoholic drinks did not increase.ConclusionsCompared with trends before the SDIL was announced, 1 year after implementation, volume of all soft drinks purchased combined increased by 189 mL, or 2.6% per household per week. The amount of sugar in those drinks was 8 g, or 2.7%, lower per household per week. Further studies should determine whether and how apparently small effect sizes translate into health outcomes.Trial registration numberISRCTN18042742.
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Dissertations / Theses on the topic "Alcoholic drinks industry"

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O'Neil, Stephanie Jade. "Exploring industry driven marketing influences on young people who drink alcohol." Thesis, University of Newcastle upon Tyne, 2012. http://hdl.handle.net/10443/1897.

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Background: While the overall proportion of young people who report drinking alcohol in the UK appears to have decreased over the past fifteen years, those who do drink are consuming in larger quantities, and drinking more frequently. An association between industry-driven alcohol marketing and young people’s drinking behaviour has been demonstrated in a number of cross-sectional, longitudinal and qualitative studies, but less is known about how young people are affected by alcohol marketing and how marketing processes knit with other widely studied influences on young people’s drinking behaviour. This study aimed to investigate the influence of industrydriven alcohol marketing processes (price, promotion, product branding and placing) on young people’s drinking choices and behaviour. Methods: A mixed-methods approach underpinned by a critical realist perspective was adopted. A systematic review examined empirical studies concerning the impact of industry-driven price and other marketing techniques on young people’s drinking behaviour. Qualitative interviews were conducted with young people aged 14-17 from NE England (n=31) to explore accounts of when, why, where and how they drink alcohol. Q methodology was used to derive ‘factors’ underlying alcohol choices, based on the results of a card sorting procedure undertaken with young people aged 14-17 from NE England (n=28). Findings: The systematic review identified 32 papers which were predominantly crosssectional in design, and focused on the impact of alcohol promotion on young people’s alcohol use. Although industry-driven alcohol marketing appeared to influence young people’s drinking behaviour, studies reported on a variety of populations, study designs, exposure measures and outcome measures, making synthesis and extrapolation difficult, as well as underlining a shortage of longitudinal work establishing the effect of alcohol marketing over time. The review highlighted a paucity of studies conducted in the UK as well as a lack of research examining the influence of price for those under the legal drinking age only and exploring the impact of digital or social media marketing on young people’s drinking behaviour. Young people interviewed in the qualitative study appeared to make micro-level choices about alcohol (between products and brands), positioning themselves as autonomous agents and unaffected by overt forms of alcohol marketing. However, the majority of participants were able to recount brands and slogans, did not recognise less visible aspects of promotion (e.g. sponsorship, viral and digital marketing) and did not associate the pricing of alcohol as a form of marketing. Therefore, advertising and other promotional activity seemed to play a role in building recognisable imagery linked to alcohol products, as well as associations and expectancies related to drinking. The advisability of drinking per se did not appear to have been questioned by participants and was considered an acceptable and normal practice. Participants reported that they were not exclusively price-led and choices were made in conjunction with other criteria (e.g. taste, availability, strength and image). Q factor analysis revealed three accounts: Factor one illustrates a sense of individuality, autonomy, and maturity in alcohol choices; factor two is price-led, choosing to drink whatever is most accessible, cheapest or on special offer; and factor three is an account of bounded adventure, pleasure and hedonism. Conclusions: Bourdieu’s concept of ‘habitus’ is drawn on to illustrate that young people’s alcohol choices are influenced by structural predispositions (including industry processes and alcohol marketing) but that ‘taste’, social norms and interpersonal relationships (recognised as agency) can also play a role in reinforcing, normalising and driving behaviour. Deeply embedded social norms and industry processes culminate in ‘political economies of health’ where health behaviours are governed by historical traditions and the logic of advanced capitalism (the need to make a profit), and choices constrained into seemingly free, naturalised directions. Thus, a description of young people as individual, rational agents, who can make the ‘correct’ choices about alcohol use, minimises structural and cultural factors that are, in part, shaped by the alcohol industry in conjunction with other influences such as inter-personal relationships and social norms, and which constrain health choices and behaviours of young people. Public Responsibility Deals and voluntary self-regulation of alcohol marketing may be inadequate to counter this. Instead, it needs to be identified that young people are being subtly bombarded and further work is required to ‘unravel’ this impact. Nevertheless, tighter restrictions on the marketing of alcohol, such as a policy resembling France’s Loi Evin should be given consideration. The current alcohol strategy for England and Wales includes a commitment to implementing an alcohol minimum unit price. However, findings from this doctoral work demonstrate that it is difficult to disentangle the four elements of the marketing mix. Price encompasses just one facet of alcohol marketing and makes up only a small part of the external world in which young people are becoming acculturated. The effect that price changes alone could have on young people’s alcohol use should not be overemphasised. Thus, as well as examining the impact of price on young people’s drinking behaviour pre and post legislative change, further work should also explore the changing nature of industry-driven alcohol marketing processes. In particular, the influence of digital and social media marketing on young people’s drinking behaviour needs to be examined further, as well as the combined contribution that alcohol marketing, long-standing social norms and inter-personal relationships (‘the alcohol habitus’) all can make towards a ubiquitous culture of alcohol consumption.
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Huang, Shih-Chieh, and 黃仕杰. "The Impact of Responsive Market Orientation, Proactive Market Orientation and Product Innovation on New Product Performance - An Empirical Study on Taiwan’s Alcoholic Drinks Industry." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/18917653406686877669.

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碩士
實踐大學
企業管理研究所
95
To date prior literature concerning the relationship between market orientation and product performance only focuses on the expressed needs of customers, conceiving of market orientation as only responsive market orientation. For firms business to create and to sustain new product success, a responsive market orientation is not sufficient. It also needs proactive market orientation. Since previous studies on Taiwan’s alcoholic drinks industry only aims at the channel issue, this study will focus on products performance, exploreing the relationship between market orientation and new product performance. Further divide market orientation into responsive market orientation and proactive market orientation dimensions. Study the moderating effect of product innovation on the relationship amongst responsive market orientation, proactive market orientation and new product performance. The choosing sample of study objects is from The National Treasury Agency Tobacco & Alcohol management database licensed firms. Valid samplings frame are 898 after deleting the materials repeat, suspended business, incorrect address or complete effective research object, and 151 valid samples are retrieved. After applying structural equation models to test the proposed hypotheses, this study finds that significant positive influence relationship existing between responsive market orientation and new product performance; it means enterprises employing responsive market orientation will raise the improvement of new product performance. Also the study result indicated that product innovation has no mediating effects in responsive market orientation, proactive market orientation and new product performance, after further using the hierarchical regression analysis to test the moderating effect, there was no significant relationship between proactive market orientation and new product performance. However, radical innovation was confirmed to have a positive influence on new product performance. Thus, the result of the study shows that product innovation is a moderating effect instead of intermediary one. It means enterprises taking proactive market orientation require highly innovative product to increase the new product performance. Key word: market orientation, responsive market orientation, proactive market orientation, product innovation, new product performance
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CHANG, TZU-CHI, and 張資娸. "The Evaluation of Industry Guidance Policy on Private Alcoholic Drink Manufacturer：A Case Study of Taichung City." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/4e62n8.

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Mariz, Pedro Maria Gorjão Machado de Melo. "Port Wine : a fashionable cocktail drink? : a cluster's marketing and branding approach." Master's thesis, 2015. http://hdl.handle.net/10400.14/19969.

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Founded in 1933, the Douro and Port Wines Institute (Instituto de Vinhos do Douro e Porto – IVDP), is the most relevant governmental institution on what concerns the Port wine industry regulation, control and promotion. Worldwide recognized and awarded by its quality, Port wine is a fortified wine that can only be produced in the Douro Demarcated Region, the oldest in the world. With such a distinguished competitive advantage, the Port wine cluster has underperformed in the recent past, by failing to change the people’s perception of Port as a “boring old-man’s drink”, only to be drank at special occasions. At the same time, the alcoholic beverages industry, has been seeing some innovations that Port wine’s competitors have been taking advantage of. Drinks like Gin, Licor Beirão, Caipirinha or Martini, have been leading the way in marketing strategies innovation, and by doing so, have achieved a competitive advantage over Port wine. In this case is studied how IVDP can use its governmental institution powers, in the Port wine cluster, to bring Port back into fashion. It will be done by analyzing the alcoholic beverages industry trends, Port’s competitors and how the cluster functionalities can be used in order to face the upcoming challenges, and to take advantage of the market opportunities.
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Books on the topic "Alcoholic drinks industry"

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Euromonitor, ed. The Alcoholic drinks report. London: Euromonitor, 1986.

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Chilvers, Lloyd. Drink in the UK: An analysis of alcoholic drinks, markets, and distribution. London: Economist Intelligence Unit, 1989.

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Association, British Beer &. Pub. Statistical handbook 2001: [a compilation of drinks industry statistics]. London: Brewing Publications, 2001.

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Reihill, Jane. The single European market: It's implications for the UK alcoholic drinks industry. [s.l: The Author], 1989.

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O'Hare, Lorraine Frances. Establishing a benchmark new product development process for the alcoholic drinks industry. [s.l: The Author], 1998.

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(Firm), Stats MR, ed. The drink pocket book. Henley-on-Thames: NTC Publications in association with Stats MR, 1996.

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Dade, Penny. Drink talking: 100 Years of alcohol advertising. [London]: Middlesex University Press, 2008.

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Dade, Penny. Drink talking: 100 Years of alcohol advertising. [London]: Middlesex University Press, 2008.

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Dade, Penny. Drink talking: 100 Years of alcohol advertising. [London]: Middlesex University Press, 2008.

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Spirits, Commission for Distilled, ed. World drink trends. Henley-on-Thames: World Advertising Research Centre, 2002.

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Book chapters on the topic "Alcoholic drinks industry"

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Thurman, Christopher. "The Structure and Role of the British Alcoholic Drinks Industry." In Economics and Alcohol, 249–61. London: Routledge, 2023. http://dx.doi.org/10.4324/9781003459743-18.

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Stegewerns, Dick. "Deconstructing ‘Kokushu’: The Promotion of Sake as Japan’s National Alcohol Drink in Times of Crisis in the Sake Industry." In Feeding Japan, 141–65. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-50553-4_6.

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"Brands and the alcoholic drinks industry." In Adding Value (RLE Marketing), 77–93. Routledge, 2014. http://dx.doi.org/10.4324/9781315760988-15.

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SPAWTON, A. L. "Development in the Global Alcoholic Drinks Industry and its Implications for the Future Marketing of Wine." In Vine and Wine Economy, 275–87. Elsevier, 1991. http://dx.doi.org/10.1016/b978-0-444-98711-2.50038-6.

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Rorabaugh, W. J. "5. Legacies." In Prohibition: A Very Short Introduction, 115–22. Oxford University Press, 2020. http://dx.doi.org/10.1093/actrade/9780190280109.003.0006.

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‘Legacies’ explains that the most important legacy of prohibition in the United States concerned a dramatic change in drinking habits. The raunchy all-male saloon disappeared for good and per capita consumption of alcohol was reduced for a very long time. Consumption in the 1930s was one-third lower than before prohibition because people had little money to spend on drinks during the Great Depression and because a generation that had come of age during prohibition never imbibed much alcohol. Other legacies include industry-sponsored scientific research on alcohol and alcoholism; the founding of Alcoholics Anonymous, which placed responsibility for drinking upon the individual drinker; and the 1980s designated driver scheme proposed by Mothers Against Drunk Driving.
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Stein, Michael D., and Sandro Galea. "The Downside of Drinking." In Pained, 209–12. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780197510384.003.0060.

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This chapter addresses five potential reasons as to why alcohol, an ancient substance, seems to have become newly hazardous. First, the alcohol industry continues to be powerful and savvy. Industry advertising never says that alcohol is not addictive; rather, the message is “use responsibly,” which implies that alcohol’s use—unlike the use of drugs—is controllable. Second, although the proportion of Americans drinking has remained steady at about two in three people over the past 70 years, Americans are drinking more, and more easily. Third, during this decade of economic expansion, many Americans have more income. In contrast to the stereotype, affluent people are more likely to drink than low-income people. Fourth, binge-drinking is now a rite of passage in college. With women a growing percentage of collegiate heavy drinkers, and with alcohol-makers targeting women with sweeter and fizzier products, health risks accumulate among women, who generally experience greater alcohol effects at lower doses than men. Fifth, Americans have become complacent about driving under the influence, because seatbelts and safer cars have lowered alcohol-related fatalities. Yet, paradoxically, alcohol-related traffic accidents are on the rise. Consuming less alcohol in total or on a per-occasion basis would probably improve the health of most people. That is a credible and reasonable public health goal.
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Babor, Thomas F., Sally Casswell, Kathryn Graham, Taisia Huckle, Michael Livingston, Esa Österberg, Jürgen Rehm, Robin Room, Ingeborg Rossow, and Bundit Sornpaisarn. "The alcohol industry: a nexus of considerable influence." In Alcohol: No Ordinary Commodity, 72—C5.P137. 3rd ed. Oxford University PressOxford, 2022. http://dx.doi.org/10.1093/oso/9780192844484.003.0005.

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Abstract Alcohol producers are large, consolidated, very profitable, and politically influential corporations. The industry nexus also includes the digital platforms and other marketing actors such as owners of global sporting events and the industry’s public relations agencies. Marketing to both consumers and stakeholders is a necessary part of industry activity to recruit and reinforce drinkers, normalize the use of alcohol products, and legitimize the industry’s role in the policy arena. Transnational alcohol corporations (TNACs) have a strong financial incentive to maximize profit by maintaining heavy drinking occasions and expanding numbers of drinkers in emerging alcohol markets has led to successful opposition to effective alcohol policy. Retail increasingly involves large corporations, such as superstores, and online purchase and delivery are expanding, exacerbated by the coronavirus disease (COVID-19) pandemic. Globalization of the alcohol industry over the four past decades has been facilitated by trade and investment agreements and the highly profitable nature of alcohol products. TNACs, particularly the largest beer and spirits producers, have—through investments, mergers, and acquisitions—expanded into low- and middle-income countries (LMICs) in Latin America, Asia Pacific, the Middle East, and Africa, and these have become increasingly important for their global markets.
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Garfield, Seth. "Message in a Bottle." In Guaraná, 123–51. University of North Carolina PressChapel Hill, NC, 2022. http://dx.doi.org/10.5149/northcarolina/9781469671277.003.0007.

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Abstract This chapter explores mediations of race, class, gender, age, and region that endowed Brazilians with disparate stakes, resource, and outcomes in the use of guaraná soda. Although many Brazilians relished soft drinks, women were more in their thrall due to gender-based norms in Brazil and conventions of beverage consumption stigmatizing female alcohol consumption. The growth of the Brazilian middle class and the greater entry of middle-class women into the workforce and the public arena; the rise of the media, consumer, and leisure industries; and the “modernization” of the household and child-rearing in Brazil shored up women as protagonists and go-betweens in popularizing the consumption of guaraná soft drinks. Rising guaraná soft drink consumption was fueled by the growth of the Brazilian advertising industry, which relied on consumer research, the propagation of gendered and racialized messages, and the projection of images of leisure, vitality, and youth to promote the product. Although such campaigns, intensified in response to the entry of Coca-Cola in Brazil, were pitched by largely white, middle-class ad executives towards white, middle-class audiences, poorer and non-white Brazilians increasingly incorporated guaraná soft drinks into their diet. Although guaraná sodas share little in common with the modes of preparation, consumption, or taste of the traditional Sateré-Mawé beverage, this chapter argues that the dominant society also vested a stimulant beverage with the imposition of order, the mediation of social contradictions, the enchantment of nature, and magical powers of transformation.
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Rae(NL), Dr J. "Social aspects of alcohol consumption." In European brewery convention, 29–36. Oxford University PressOxford, 1991. http://dx.doi.org/10.1093/oso/9780199632831.003.0003.

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Abstract The origin and mission of the Portman Group. Comparison with similar drinks industry groups worldwide. The position of the Portman Group within the alcohol field in the UK. Close relations with government and collaboration with other groups that share our aim. Our approach to social aspects of alcohol consumption. Examples of issues and of the Portman Group’s response [1] proof of age card [2] educational initiatives [3] research programmes [4] alcohol and disorder. The importance of positive benefits of moderate consumption. The Portman Group’s long term aims and the chances of success. What we can learn from the experience of other countries and vice versa.
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Weir, Ronald. "Risk versus Reward: DCL’s Diversification Strategy, 1900–1939." In The History of the Distillers Company, 1877–1939, 373–81. Oxford University PressOxford, 1995. http://dx.doi.org/10.1093/oso/9780198288671.003.0021.

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Abstract DCL had a policy of spreading risks long before the inter-war period, as Menzies’ attempt to reassure shareholders during the anti-drink campaign indicates, but its product range was still very limited in 1915, consisting of yeast, malt extract, industrial alcohol, carbon dioxide, animal feed stuffs, and potable spirits. It was only after the First World War that diversification complemented rationalization as DCL’s solution to the problems facing the firm and the Scotch whisky industry. It is clear that the transition from the ‘whisky age’ to the ‘alcohol age’ was neither easy nor swift but a prolonged and difficult process.
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Conference papers on the topic "Alcoholic drinks industry"

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Zharina, O. Y. "NON-ALCOHOLIC DRINKS MARKETING." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-92-94.

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Sevostyanova, E. M., O. A. Soboleva, I. L. Kovaleva, and A. M. Altaeva. "STUDYING THE POSSIBILITY OF ACCELERATED AGING METH-ODS APPLICATION FOR CARBONATED NON-ALCOHOLIC DRINKS SHELF LIFE PREDICTION." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-196-200.

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Zakharov, M. A., I. V. Lazareva, and Yu A. Dokuchaeva. "APPLICATION PRACTICE OF ANALYTICAL DEVICES IN RESEARCH CENTER OF ALL-RUSSIAN SCIENTIFIC RESEARCH INSTITUTE OF THE BREWING, NON-ALCOHOLIC AND WINE INDUSTRY AT ALCOHOLIC DRINKS TEST." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-57-63.

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Kovaleva, I. L. "SPIRITS USE IN THE COMPOSITION OF NON-ALCOHOLIC FUNCTIONAL ORIENTATION DRINKS." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-70-73.

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Abramova, I. M., M. E. Medrish, V. B. Savelyava, D. A. Gavrilova, N. V. Priyomukhova, S. V. Pavlenko, and A. G. Romanova. "MODERN METHODS OF QUALITY CONTROL, SAFETY AND FALSIFICATION IDENTIFICATION OF ALCOHOLIC DRINKS, RECEIVED FROM AGED GRAIN." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-10-14.

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Reitano, Matilde, Gaetano Chinnici, Salvatore Bracco, Roberta Selvaggi, and Biagio Pecorino. "THE CRAFT BEER - AN APPRECIATED SUSTAINABLE BEVERAGE." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.48.

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This study aims to provide an overview of the craft beer industry and consumption in order to identify consumer preferences. More specifically, it aims to identify a target group of consumers and their willingness to pay (WTP) for craft beer and to enrich knowledge about consumer preferences and the product attributes that influence these preferences. Data were collected through a questionnaire completed by 231 participants. To evaluate the WTP for a 0.33 cl craft beer, they were asked to choose from five price levels starting from �> 3 and less than 4 euro� with an increase of 1 euro for each interval. To assess the influence of intrinsic and extrinsic characteristics of beer quality on consumer choice, a Likert scale was proposed on: color, transparency, alcohol content, consistency, aroma, bitterness, raw materials, provenance, brand, price, label, market availability. The results of the study reveal that the majority choose to consume craft beer because they believe it is of higher quality and tastes better, which is why they are willing to spend more than on industrial beer. Consumers' preferences regarding craft beer attributes highlighted as most significant: body, aroma, brand and price. No recent studies have examined a model comparing these aspects, so this study could contribute to the development of new knowledges. Moreover, craft beer is more sustainable than the industrial one, so consumers attitude to buy and drink it should be encouraged.
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