Academic literature on the topic 'Food and wine'
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Journal articles on the topic "Food and wine"
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Unwin, Tim. "UK wine: from table wines to quality wine?" Journal of Wine Research 2, no. 2 (January 1991): 143–50. http://dx.doi.org/10.1080/09571269108717898.
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Banerjee, Avishek, and Kannan Srinivasan. "WiNE." Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 6, no. 3 (September 6, 2022): 1–24. http://dx.doi.org/10.1145/3550313.
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Food analytic and estimation of food nutrients have an increasing demand in recent years to monitor and control food intake and calorie consumption by individuals. Microwave ovens have recently replaced conventional cooking methods due to efficient and quick heating and cooking techniques. Users estimate the food nutrient composition by using some lookup information for each of the food's ingredients or by using applications that map the picture of the food to their pre-defined dataset. These techniques are often time-consuming and not in real-time and thus can result in low accuracy. In this paper, we present WiNE, a system that introduces a new technique to estimate food nutrient composition and calorie content in real-time using microwave radiation. Our system monitors microwave oven leakage in the time and frequency domains and estimates the percentage of nutrients (carbohydrate, fat, protein, and water) present in the food. To evaluate the real-world performance of WiNE, we build a prototype using software-defined radios and conducted experiments on various food items using household microwave ovens. WiNE can estimate the food nutrient composition with a mean absolute error of ≤ 5% and the calorie content of the food with a high correlation of ~ 0.97.
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Villamor, Remedios R., and Carolyn F. Ross. "Wine Matrix Compounds Affect Perception of Wine Aromas." Annual Review of Food Science and Technology 4, no. 1 (February 28, 2013): 1–20. http://dx.doi.org/10.1146/annurev-food-030212-182707.
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Dewi, Ni Kadek Jhiestany Nirmala. "Nasi goreng: food and wine pairing." Jurnal Ilmiah Pariwisata dan Bisnis 1, no. 5 (May 31, 2022): 1189–204. http://dx.doi.org/10.22334/paris.v1i5.83.
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Kuliner Indonesia memiliki potensi yang besar untuk dikemangkan menjadi destinasi wisata bagi para wisatawan mancanegara maupun lokal. Salah satunya adalah nasi goreng, yang merupakan makanan terenak kedua di dunia. Minum wine saat ini tengah menjadi tren, salah satu wine lokal yang di produksi di Bali yaitu Hatten Wines. Untuk itu dilakukan penelitian yang bertujuan mengetahui Hatten Wines apa yang cocok dipairing bersama nasi goreng. Penelitian ini menggunakan data kualitatif, dengan teknik pengumpulan data melalui observasi, dokumentasi, wawancara. Adapun sumber data primernya adalah 2 informan dan sumber data sekundernya adalah buku,artikel, dan jurnal. Berdasarkan hasil penelitian diketahui Nasi goreng merupakan makanan khas Indonesia yang diadaptasi dari gaya masakan China. Sejarah nasi goreng tertulis dalam satu karya literature Jawa kuno yang bernama “Serat Centhini”. Sejarah lainnya terdpat di Tiongkok pada awal era Dinasti Qing, setelah berkuasa pada pertengahan abad ke 17. Tidak diketahui kapan pastinya kecap menjadi salah satu bahan dalam pembuatan nasi goreng, namaun tahun 1961, pada “Buku Resep Nusantara”, resep nasi goreng dengan kecap muncul di halaman 182. Nasi Goreng yang sering kita jumpai saat ini umumnya adalah nasi goreng berwarna merah, nasi goreng ini diperkirakan adalah turunan dari nasi goreng Surabaya. Jenis Hatten Wines yang cocok dipadukan dengan nasi goreng dan nasi goreng sambal roa yaitu jenis Sweet Aexandria, karena rasa nasi goreng tidak menjadi asam dan pada nasi goreng sambal roa, Sweet Alexandria menetralkan rasa pedasnya. Selain wine Sweet Alexandria, beberapa jenis Hatten Wine yang digunakan yaitu wine Aga Red, Aga White, Aga Rose.
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Amiot-Carlin, M. J., F. Tourniaire, and A. Margotat. "FLAVONOIDS IN FOOD AND WINE." Acta Horticulturae, no. 744 (May 2007): 107–16. http://dx.doi.org/10.17660/actahortic.2007.744.10.
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Yuan, Jingxue Jessica, Siu-Ian (Amy) So, and Sugato Chakravarty. "To Wine or Not to Wine." Journal of Nutrition in Recipe & Menu Development 3, no. 3-4 (March 2005): 62–79. http://dx.doi.org/10.1300/j071v03n03_06.
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Bartkovský, Martin, Boris Semjon, Slavomír Marcinčák, Peter Turek, and Viera Baričičová. "Effect of wine maturing on the colour and chemical properties of Chardonnay wine." Czech Journal of Food Sciences 38, No. 4 (August 31, 2020): 223–28. http://dx.doi.org/10.17221/139/2019-cjfs.
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Untreated chardonnay wine was used as the raw material for this study. The wine samples were divided into three groups and monitored over 32 weeks. Three ways of wine maturation were used: glassware, wooden barrel and the addition of oak chips for 6 weeks, which can significantly increase total polyphenols (P < 0.05) and flavonoids (P < 0.05) concentration. The use of oak shavings had a comparable effect to the oak barrels. The use of oak shavings can replace wood barrels in the maturation process. The oak shavings also achieved lower oxygen concentration (P < 0.05) in wine. Ageing the Chardonnay increased (P < 0.05) the polyphenol concentration and had an impact on the wine colour under the different maturation conditions.
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Harrington, Robert J., and Han-Seok Seo. "The Impact of Liking of Wine and Food Items on Perceptions of Wine–Food Pairing." Journal of Foodservice Business Research 18, no. 5 (October 20, 2015): 489–501. http://dx.doi.org/10.1080/15378020.2015.1093455.
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Gonzalez-San Jose, M. L., G. Santa-Maria, and C. Diez. "Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods." Journal of Food Composition and Analysis 3, no. 1 (March 1990): 54–66. http://dx.doi.org/10.1016/0889-1575(90)90009-b.
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Di Francesco, Gabriele. "Food and wine tourism and urban local development." Transnational Marketing Journal 4, no. 2 (October 31, 2016): 133–42. http://dx.doi.org/10.33182/tmj.v4i2.396.
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Food and wine tourism in Italy is characterized by the reference to natural foods and to the history of the cities. For most of the foods the bond with the territories and especially with the cities was and is crucial. Always food, typically produced in a family business, have the same name of the cities, as if the city was the real corporate brand of taste. This city brand is often copied in many countries of the world to product industrial supplies that have a wide commercial distribution. These products are impossible to reproduce. They are the result of the combination of local products, craft skills, bonds with legendary or real historical events. The reflection on the food and wine tourism and urban development, comes from these assumptions. With a socio-anthropological approach, some methods and qualitative techniques were used, as the historical comparative method, document analysis and participant observation. These methods were applied to investigate three different Italian towns that gave the name to three foods: Marino, with the wine festival, Fabriano with its production of salami and Ascoli Piceno with the production of the Ascoli olive. The Marino Grape Festival is based on legendary events, on the presence of ancient vineyards, on the representation in the style of 1500s square machines. In Fabriano is produced a famous salami dates back to medieval times, reproduced in paintings and frescoes and handed down to us with a disciplinary unchanged. Ascoli Piceno has given its name to a prized food preparation called Oliva Ascolana. Marino has thousands of visitors every year to drink and buy wine and to participate in the grape and wine festivals. Fabriano has a tourism that seeks the history, architecture, art and the taste of his salami. The Ascoli olive stuffed with meat and spices is great tourist vehicle to Ascoli Piceno.
Dissertations / Theses on the topic "Food and wine"
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Paschel, Jarrett Michael. "A theory of collective taste and preference : the sociology of food and wine /." Thesis, Connect to this title online; UW restricted, 1999. http://hdl.handle.net/1773/8914.
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Kalathenos, Panayiotis. "Predictive modelling of wine spoilage microorganisms." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260584.
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Almeida, Susana Cristina Aleixo de. "Emotional responses elicited by wine when pairing with high fat food." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/14827.
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Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do PortoThis work was aimed at the evaluation of emotional responses elicited by wine before and after food consumption. The tastings were performed by one trained panel and by consumers, segmented by gender, Vinotype, 6-n-propylthiouracil (PROP) sensitivity and Saliva flow rate. Three commercial red wines with different sensory features were used: i) Grand Gold awarded wine from Alentejo (2013); ii) wine from altitude vineyards in Douro (2011), iii) classical European old wine (1999) from Bairrada. Wines were evaluated using a tasting sheet with emotional and conventional tasting descriptors before and after eating a typical Portuguese dish, whose distinctive feature was its high fat content. Overall, food did not change the global evaluation scores given to the wines but some of their characteristics were scored significantly different through the emotional tasting. The results of both panels demonstrated that the emotional responses were more correlated with the global evaluation of the wines than the classical sensory descriptors. Within the trained individuals, the main correlations with global evaluation were obtained with “Initial Impression”, “Expectation for the mouth” and “Impression in relation to odor”. In particular, the global evaluation for the Bairrada wine, could be predicted by a model including these three variables with a R2=0.73. With the untrained tasters, the correlation with global evaluation was only significant for the “Impression in relation to odor”. The average scores given to the three wines by both panels did not diverge, despite their different sensory attributes. Therefore, our work only reflected trends in wine preferences. The untrained panel preferred the Alentejo wine while the trained panel preferred the Douro wine, before the food ingestion. The correlations between the global evaluation and the other sensory descriptors for the Alentejo wine could not explain this preference. We speculate that the untrained panel scored the wines based on what they are used to drink, giving lower scores to the unfamiliar one. The trained panel demonstrated a higher correlation between emotional and sensory descriptors. In fact, the trained panel seemed to understand better the different range of qualities of the wines. After ingesting food, the preference changed only for the trained panel, showing preference to the Bairrada wine. Both panels agreed that the old Bairrada was the most complex and difficult wine to understand In conclusion, the emotional tasting sheet was easy to interpret by all segments of consumers, leading to open and fair answers because it appeals to individual personal feelings. This tasting approach appears to be promising in the rapid learning of the different wine styles. In the future, it would be interesting to evaluate the evolution of scores given to unfamiliar wines that would require time to be appreciated using appropriate foods. This way, the classical European wines, that are difficult to understand by consumers, would have a better chance to be correctly appreciated
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Hanekom, Evette. "Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71812.
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Thesis (MScFoodSc)--Stellenbosch University, 2012.ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory analysis (DSA) and chemical analyses including GC-FID (gas chromatography fitted with a flame ionisation detector) and FTMIR (Fourier transform mid-infrared) spectroscopy were employed to establish the sensory and chemical characteristics, whereas consumer tests were conducted to determine consumer perception and liking of bush vine Chenin blanc wines. DSA (a profiling technique) was also compared to the sorting task (a classification technique) with a description assignment to evaluate the sorting task’s ability to profile wines. According to the results of DSA, the wines separated into two groups. One group associated with sensory attributes which can be considered indicative of the Fresh and Fruity Chenin blanc style. The other group associated with sensory attributes which can be considered indicative of the Rich and Ripe style of Chenin blanc. No separation between the wooded and unwooded Rich and Ripe styles was apparent. According to the results of the chemical analyses, the wines also separated into two groups. This separation seemed to be caused by vintage and the chemical changes associated with ageing as the wines from the youngest vintage (2010) was strongly associated with high levels of esters and malic acid. The older wines were situated farthest away from these attributes indicating low concentrations. When comparing the results from the sorting task and DSA, it could be seen that similar wine style groupings formed, indicating that DSA can also be regarded as an effective tool when categorising wines. The differences in the positioning of some of the wines and attributes on the DSA multivariate plots and the sorting task plots could be attributed to the difference in panels used. The sorting task was conducted using an expert panel with persons illustrating significant technical knowledge of Chenin blanc wines. Experience, exposure and technical knowledge tend to establish a common language amongst wine experts which could have caused the expert panel to perceive some wines differently when comparing the results of the latter panel to that of the trained panel. DSA was found to remain the most effective method for establishing a comprehensive sensory profile. Consumer analyses showed that regular white wine drinkers prefer the unwooded styles (Fresh and Fruity and Rich and Ripe unwooded) of Chenin blanc more than the wooded style. It was also found that consumers with a higher level of objective wine knowledge tend to associate the terms ‘bush vine’ and ‘old bush vine’ with the Rich and Ripe style of Chenin blanc, whereas consumers with a lower level of objective wine knowledge associated ‘old bush vine’ with the Fresh and Fruity style. Since all the wines used in the consumer analysis were produced from old bush vines, it is evident that consumer education on the impact of bush vine training system and vine age on wine quality is needed. Better understanding of these principles could lead to elevated product appraisals and consumer satisfaction.
AFRIKAANSE OPSOMMING: Vyf en twintig kommersiële Chenin blanc wyne, uitsluitlik van bosstok wingerde geproduseer, is bekom vir hierdie studie. Die wyne het drie style, drie oesjare en vyf produksiestreke ingesluit. Beskrywende sensoriese analise (BSA) en chemiese analises, wat GC-FID (gas chromatografie gekoppel met vlam-ioniserende deteksie) en FTMIR (Fourier-transformering mid-infrarooi) spektroskopie insluit, is uitgevoer om onderskeidelik die sensoriese en chemiese eienskappe van die wyne te bepaal. Verbruikerstoetse is ook uitgevoer om verbruikerspersepsie en -voorkeure vir bosstok Chenin blanc wyne te bepaal. BSA (‘n profilerings tegniek) was ook vergelyk met ‘n sorterings taak (‘n klassifikasie tegniek) met ‘n beskrywings opdrag, primêr om die sorterings taak se vermoë om wyne te profileer te ondersoek. Volgens die resultate van BSA, het die wyne in twee groepe verdeel. Een groep het met die sensoriese eienskappe wat op ‘n Vars-en-Vrugtige-styl dui, geassosieër. Die ander groep het met sensoriese eienskappe geassosieër wat met die Volrond-styl verband hou. Geen verdeling tussen die gehoute en ongehoute wyne binne die Volrond-styl was sigbaar nie. Volgens die resultate van die chemiese analises, het die wyne ook in twee groepe verdeel. Die verdeling blyk asof dit veroorsaak is deur oesjaar en die chemiese veranderinge wat met wynveroudering gepaard gaan. Wyne van die jongste oesjaar (2010) het ‘n sterk verband met hoë vlakke van esters en appelsuur getoon. Die ouer wyne was verder weg van hierdie eienskappe geleë, wat op laer ester en appelsuur konsentrasies dui. Wanneer die meerveranderlike resultate van die sorterings taak (met en sonder die aanduiding van sensoriese eienskappe) en dit van BSA vergelyk word, kon soortgelyke groeperings gesien word. Dit is ‘n aanduiding dat BSA ook wyne effektief kan kategoriseer. Die verskil in posisionering van sommige wyne tussen die BSA en sorterings taak resultate, kan toegeskryf word aan die verskillende panele wat gebruik is om die tegnieke uit te voer. ‘n Deskundige paneel (wynkenners) is gebruik om die sortingstaak uit te voer. Ervaring, blootstelling en tegniese kennis is geneig om te lei tot die vestiging van ‘n gemeenskaplike taal onder wynkenners. Hierdie gemeenskaplike taal kan as rede aangevoer word vir die uiteenlopende analise van sommige wyne wanneer die resultate van die deskundige paneel met dié van die opgeleide paneel (in BSA gebruik) vergelyk word. Dit is gevind dat BSA, wanneer ‘n omvattende sensoriese profiel bepaal moet word, die mees effektiefste metode bly. Verbruikerstoetse het getoon dat gereelde witwyn-verbruikers die ongehoute Chenin blanc style (Vars-en-Vrugtig en ongehoute Volrond) bo die gehoute styl verkies. Dit is ook bepaal dat verbruikers met ‘n hoër vlak van objektiewe wynkennis neig om die terme ‘bosstok’ en ‘ou bosstok’ met die Volrond-styl van Chenin blanc te assosieer, terwyl verbruikers met ‘n laer vlak van objektiewe wynkennis die term ‘ou bosstok’ met die Vars-en-Vrugtige Chenin blanc styl assosieër. Aangesien al die wyne wat in die verbruikerstoetse ingesluit is van ou bosstok wingerde geproduseer is, is dit duidelik dat verbruikeropvoeding insake die effek van die gebruik van bosstokke en ou wingerdstokke op wynkwaliteit noodsaaklik is. ‘n Beter begrip van hierdie beginsels sal lei tot verhoogde produkwaardasie, asook ‘n toename in verbruikertevredenheid.
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Manataki, Chrysi. "Changes in wine perception induced by food: influence of physiological and psychological factors." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/15841.
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Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - ULThe present work assessed the effect of food on wine preference. Four commercial Greek and Portuguese wines, two reds and two whites, with different sensorial features were used. An additional objective was to evaluate the intensity and liking of acidity, astringency and moderate sweetness in white wine, using as tastants tartaric acid, tannic acid and sucrose. The tastings were performed by a trained panel of 28 individuals, segmented by gender, smoking habits, Vinotype, sensitivity to 6-n-propylthiouracil (PROP), saliva flow rate, sweet liking and wine “neophobia” responses. Secondary segments (such as smell sensitivity and tastant liking) were also created during the training process. The sensitivity and appreciation of the tastants enabled to separate the tasters in two segments, one with high response to the stimulus and another with low. The variation of individual sensitivities followed a normal distribution for tartaric acid and sucrose, contrarily to tannic acid. Concerning the relation between sensitivity to the tastant and the respective hedonic evaluation, there were no correlations (│r│< 0.3), indicating that hedonic appreciation was apparently not influenced by sensitivity to the tested tastants. Concerning food pairing, there was a tendency to decreasing preference for white wines after food consumption, in comparison to that of reds, which tended to increase after pairing. However, when statistically analyzed, the wine ranking did not evidence significant differences and so, all wines performed equally well on pairing with food. This observation may be explained by the cancellation of the different individual preferences when the overall response of the panel was considered. The outcome from the segments sweet liking, smell sensitivity and “neophobia” showed that wine preference could only be related with “neophobia” and not with any physiological or liking factor. In summary, hedonic appreciation seems to be more connected to our cultural and psychological background and these features should be taken into account to understand the individual wine choices
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Scaman, Christine H. "Chemical composition and color attributes of Foch and deChaunac wines at various ages." Thesis, University of British Columbia, 1987. http://hdl.handle.net/2429/26532.
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Phenolic and color parameters of Marechal Foch and deChaunac wines of 1980 through 1983 vintages were analysed to determine variety and aging effects. Centroid Mapping Optimization together with the Simultaneous Factor Shift algorithm were used to determine the HPLC operating conditions which resolved the maximum number of phenolic components of whole red wine. A ternary gradient system using 1 % acetic acid : methanol : acetonitrile was changed from 100:0:0 to 4.8:82.8:12.4 in 130.6 minutes. A flow rate of 1.1 mL/min and a temperature of 32.9 °C were used. The HPLC system was used to separate at least 50 components from each injection of wine and of an ethyl acetate extract of wine. Foch wines were found to have more catechin and epicatechin than deChaunac wines. Peak areas for the ethyl acetate extracts common to all wines, and areas of peaks in the chromatograms of the whole wine, not present in the neutral extract, were used to form a data set for multivariate analyses.
Strong linear correlations were found between tristimulus and spectrophotometry measurements for each wine. The color of Foch wines was more stable and contained more brown and yellow hues than deChaunac wines, as determined by tristimulus measurements.
Total pigment levels of each wine and various fractions of the total, including ionized, un-ionized, polymeric and sulfur dioxide-bound anthocyanins, were determined spectro-photometrically. Total anthocyanin levels (un-ionized and ionized) in deChaunac wines decreased significantly with increasing age but remained constant in Foch wines. Tannin levels as determined by absorbance readings at 280 nm and by the Folin-Coicalteu reagent method were highly correlated. Foch had more flavonoid and less nonflavonoids than deChaunac wines.
The different color parameters, pigment and tannin fractions, as well as titratable acidity, pH and individual organic acids were used as a second data set of analytical parameters for multivariate analyses. A third data set composed of the combination of the analytical data and the HPLC peak areas was also used. Differences between the four vintages of wines, the two varieties, and between old and young wines within varieties were found using stepwise discriminant analysis (SDA). Discrimination of variety differences was more successful (100% correct classification by the jackknife procedure) and required fewer variables than classification by age. Cluster analyses, performed with variables chosen by SDA, gave similar results to the SDA.Land and Food Systems, Faculty of
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Botha, Janita J. "Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4141.
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Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2010.ENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of eight Brett-related spoilage compounds in wine. The second aim was to determine the sensory effect of the four most important Brett-related compounds when present individually in wine. The third aim was to determine the sensory effects of these four compounds when present in wine in a range of combinations, and to further investigate their effect on consumer liking. Finally, this project aimed to investigate the incidence of these compounds in a small range of South African wines. The sensory detection thresholds of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4- vinylphenol, 4-vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid were determined. Apart from 4-ethylcatechol, these values generally agreed well with recent literature where values determined in wine are available. However, the discrepancies highlighted the importance of the effect of the medium (wine) when determining sensory detection thresholds. The use of the median as alternative calculation method was also investigated, and it was found that this method gives more insightful results than the standard American Society of Testing Materials (ASTM E679-04) method. Four compounds, namely 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were profiled individually in wine using a trained sensory panel. It was found that all four compounds caused a suppression of the natural berry-like character in the wine, which induced a sick-sweet character. 4-ethylphenol contributed Elastoplast™ and leather aromas in the wine, both of which are commonly associated with Brettanomyces taint. 4-ethylguaiacol added a medicinal aroma to the wine, and 4-ethylcatechol and isovaleric acid were responsible for savoury and pungent aromas, respectively. 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were also profiled in combination according to the central composite design. Several univariate and multivariate methods were applied to the dataset obtained. PARAFAC, a multiway method not widely utilized regarding sensory data, was applied to the data, the results of which were complementary to those obtained during univariate and multivariate analyses. It was found that there is a great deal of interaction between the four compounds profiled in terms of sensory effects. The most notable was the Elastoplast™ attribute, the intensity of which was affected by all four compounds. The pungent attribute was also affected by the 4-ethylphenol concentration. Consumer analysis revealed that some of the samples spiked with Brettanomyces-spoilage compounds were preferred to the unspiked (control sample). However, no further relationship could be found between consumer liking and either chemical composition or sensory profile. It is therefore speculated that consumer liking of Brettanomyces infected wine is driven by more complex sensory or socio-demographic factors. Finally, the concentration of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4-vinylphenol, 4- vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid was determined in a small set of South African wines, selected to contain a high proportion of wines spoiled by Brettanomyces. Significant correlations were found between 4-ethylphenol and 4-ethylguaiacol, as well as 4- ethylphenol and isovaleric acid. However, no correlation could be found between 4-ethylphenol and 4-ethylcatechol. It is speculated that this lack of relationship is due to the different precursor profiles present in the analysed wines. This study paved the way for future investigations on the sensory effects of Brettanomyces spoilage in Pinotage red wine.
AFRIKAANSE OPSOMMING: Hierdie studie het gefokus op die sensoriese invloed van die belangrikste vlugtige komponente wat deur die Brettanomyces gis geproduseer word en bederf veroorsaak in wyn. Eerstens is gefokus op die bepaling van die deteksiedrempelwaardes van agt Brett-verwante bederwende komponente. Die tweede doelwit was om die sensoriese invloed van vier van die mees belangrike Brett-komponente te bepaal wanneer hulle individueel in wyn voorkom. Die derde doelwit was om die sensoriese invloed van hierdie vier komponente te bepaal wanneer hulle in verskillende kombinasies in wyn voorkom, asook die effek daarvan op verbruikervoorkeur. Laastens is gepoog om die voorkoms van hierdie komponente in ‘n klein seleksie van Suid- Afrikaanse wyne te bepaal. Die sensoriese deteksiedrempelwaardes vir 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4- vinielfenol, 4-vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur is bepaal. Met die uitsondering van 4-etielcatechol het die waardes oor die algemeen goed ooreengestem met waardes wat onlangs in die wetenskaplike literatuur gepubliseer is. Die uitsonderings het egter die belangrikheid van die medium (wyn) gedurende die bepaling van sensoriese deteksiedrempelwaardes uitgelig. Die gebruik van die mediaan as ‘n alternatiewe berekeningsmetode is ook ondersoek en daar is gevind dat hierdie metode meer insiggewende resultate lewer as die standaard American Society of Testing Materials (ASTM E679-04) metode. Vier komponente naamlik 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is individueel in wyn geprofileer met behulp van ‘n opgeleide sensoriese paneel. Daar is gevind dat al vier die komponente die natuurlike bessiekarakter in die wyn onderdruk terwyl dit aanleiding gee tot ‘n onnatuurlike soet karakter. 4-etielfenol is gekenmerk aan Elastoplast™ en leeragtige aromas in die wyn en beide van hulle word algemeen geassosieer met Brettanomyces bederf. 4-etielguaiacol het ‘n medisinale aroma tot die wyn toegevoeg en 4- etielcatechol en isovaleraatsuur het respektiewelik souterige (“savoury”) en sterk (“pungent”) aromas tot gevolg gehad. 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is ook in verskeie kombinasies geprofileer volgens die sentrale saamgestelde ontwerp (“central composite design”). Verskeie enkelveranderlike en meerveranderlike statistiese analisemetodes is ook op die datastel uitgevoer. PARAFAC, ‘n meerrigtingsmetode wat nie normaalweg vir sensoriese analise data gebruik word nie, is ook uitgevoer op die data en die resultate was komplimentêr tot die van die enkelveranderlike en meerveranderlike analisemetodes. Daar is gevind dat, met betrekking tot sensoriese effekte, daar noemenswaardige interaksie tussen die vier komponente plaasvind. Die mees opmerklike hiervan was die Elastoplast™ aroma, waarvan die intensiteit deur al vier die ander komponente geaffekteer is. Verder is die sterk (“pungent”) aroma beïnvloed deur die 4-etielfenol konsentrasie. Verbruikersvoorkeur-analise het aangedui dat sommige van die monsters waarby Brettanomyces bederwende komponente gevoeg is, verkies word bó die kontrole-wyn. Daar kon egter geen verdere verband gevind word tussen die verbruiker se voorkeur en, nog die chemise komposisie of sensoriese profiele, van die wyn nie. Daar kan dus gespekuleer word dat verbruiker voorkeur van Brettanomyces bederfde wyn gedryf word deur meer komplekse en sosio-demografiese faktore. Laastens is die konsentrasies van 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4-vinielfenol, 4- vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur in ‘n seleksie van Suid-Afrikaanse wyne bepaal. Dié wyne is spesifiek so gekies sodat ‘n aansienlike aantal van hulle met Brettanomyces bederf was. Betekenisvolle korrelasies is gevind tussen 4-etielfenol and 4- etielguaiacol, sowel as 4-etielfenol en isovaleraatsuur. Daar is egter geen korrelasie tussen 4- etielfenol and 4-etielcatechol gevind nie. Daar word vermoed dat hierdie gebrek aan korrelasie te wyte is aan die voorloperkomponent profiele teenwoordig in die wyne. Hierdie studie het die weg gebaan vir verdere ondersoeke na die sensoriese effekte van Brettanomyces bederf in Pinotage rooi wyn.
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De, Beer Dalene. "The antioxidant activity of South African wines in different test systems as affected by cultivar and ageing." Thesis, Stellenbosch : University of Stellenbosch, 2002. http://hdl.handle.net/10019.1/16298.
Full textAbstract:
Thesis (M. Sc.Voedselwet.)--University of Stellenbosch, 2001.ENGLISH ABSTRACT: Phenolic compounds in wine, due to their antioxidant activity, are reportedly responsible for the health-promoting properties of wines. The effect of cultivar and in-bottle ageing on the antioxidant activity of South African wines in different types of antioxidant assays was, therefore, investigated. The antioxidant activity of commercial South African red (Cabernet Sauvignon, Ruby Cabernet, Pinotage, Shiraz, Merlot) and white (Sauvignon blanc, Chenin blanc, Chardonnay, Colombard) cultivar wines was compared using the 2,2’-azino-di-(3-ethylbenzothialozine-sulphonic acid) radical cation (ABTS·+) scavenging, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging and microsomal lipid peroxidation (MLP) assays. The red wines was more effective than the white wines on an “as-is” and an equal total phenol content. The total antioxidant activity (TAAABTS and TAADPPH) of Ruby Cabernet was the lowest of the red wines, but the antioxidant potency (APABTS and APDPPH) of red wine phenolic fractions did not differ (P ³ 0.05). Ruby Cabernet and Pinotage were the least effective inhibitors of MLP, while Merlot was the most effective of the red wines. Pinotage phenolic fractions had lower (P < 0.05) APMLP than that of other red wines. Of the white wines, Chardonnay and Chenin blanc had the highest and lowest effectivity respectively according to all antioxidant parameters. Ascorbic acid present in some wines increased and decreased their TAA and % MLP inhibition respectively. TAA and % MLP inhibition correlated well (r ³ 0.7, P < 0.001) with total phenol content of red and white wines, as well as with flavanol content of red wines and tartaric acid ester content of white wines. The % MLP inhibition also correlated well with flavanol content of white wines. No correlation (P > 0.01) was obtained between TAA or % MLP inhibition and monomeric anthocyanin content of red wines. In the deoxyribose assay, red wines were more pro-oxidant and exhibited lower hydroxyl radical scavenging and metal chelating abilities than white wines. The effect of in-bottle ageing on antioxidant activity of wines was determined using the ABTS·+ and DPPH· scavenging assays. The TAA and total phenol content of experimental red (Pinotage and Cabernet Sauvignon)and white (Chardonnay and Chenin blanc) cultivar wines, decreased (P < 0.05) during 12 months of storage at 0, 15 and 30 ºC. The TAAABTS of Cabernet Sauvignon and Chardonnay, stored at 30 ºC were lower (P < 0.05) than at 0 ºC. The APABTS and APDPPH of most wines also decreased during storage. The monomeric anthocyanin content of red wines decreased (P < 0.05) rapidly at 15 and 30 ºC. The flavanol content of wines (except Chenin blanc) increased during the first 9 months, decreasing again after 12 months, while minor changes in the flavonol and tartaric acid ester content of both red and white wines were observed. The TAAABTS exhibited a good correlation (r ³ 0.7, P < 0.001) with total phenol content of red and white wines, as well as with flavonol and tartaric acid ester content of red and white wines and flavanol content of white wines. The monomeric anthocyanin content of red wines correlated (r = 0.50, P < 0.001) weakly with TAAABTS. The decrease in the TAAABTS of wines could thus be mainly attributed to a decrease in their total phenol content.
AFRIKAANSE OPSOMMING: Die antioksidant aktiwiteit van fenoliese komponente in wyn is waarskynlik verantwoordelik vir die gesondheidsvoordele daarvan. Die studie het dus gepoog om effek van kultivar en veroudering na bottelering op die antioksidant aktiwiteit van Suid-Afrikaanse wyne te ondersoek. Die antioksidant aktiwiteit van kommersiële Suid-Afrikaanse rooi (Cabernet Sauvignon, Ruby Cabernet, Pinotage, Shiraz, Merlot) en wit (Sauvignon blanc, Chenin blanc, Chardonnay, Colombard) kultivarwyne is vergelyk deur middel van die 2,2’-azino-di-(3-etielbensotialosien-sulfoon suur)-radikaal katioon (ABTS·+) vernietigingstoets, 2,2-difeniel-1-pikrielhidrasielradikaal (DPPH·) vernietigingstoets en mikrosomale lipiedperoksidasietoets (MLP). Die antioksidant aktiwiteit en die antioksidant kragtigheid (AK) van die rooiwyne was beter as dié van witwyne in al drie antioksidant toetse. Die totale antioksidant aktiwiteit (TAAABTS en TAADPPH) van Ruby Cabernet was die laagste van die rooiwyne, terwyl die AKABTS en AKDPPH van rooiwyn fenoliese fraksies nie van mekaar verskil (P ³ 0.05) het nie. Van die rooiwyne, het Ruby Cabernet en Pinotage die laagste en Merlot die hoogste effektiwiteit in die MLP toets getoon. Die AKMLP van Pinotage se fenoliese fraksies was die laagste van die rooiwyne. Die witwyne, Chardonnay en Chenin blanc, het onderskeidelik die beste en swakste antioksidant aktiwiteit en AK van die witwyne getoon in al drie antioksidant toetse. Askorbiensuur wat in sommige witwyne voorgekom het, het die TAA van hierdie wyne verhoog, maar hul % MLP inhibisie verlaag. Die TAA en % MLP inhibisie het goed gekorreleer (r ³ 0.7, P < 0.001) met die totale fenolinhoud van rooi- en witwyne, asook die flavanolinhoud van rooiwyne en die wynsteensuur-esterinhoud van witwyne. Die % MLP inhibisie het ook goed gekorreleer met die flavanolinhoud van witwyne. Geen korrelasie (P > 0.1) is waargeneem tussen antioksidant aktiwiteit van rooiwyne en hul monomeriese antosianien-inhoud. Rooiwyn was meer pro-oksidatief in die deoksieribose toets as witwyne, maar was die swakste hidroksieradikaalvernietigers en metaalcheleerders.Die effek van veroudering na bottelering op die antioksidant aktiwiteit van wyne soos bepaal met die ABTS·+ en DPPH· vernietigingstoetse, is ondersoek. Die TAA en die totale fenolinhoud van eksperimentele rooi- (Pinotage en Cabernet Sauvignon) en witwyne (Chardonnay en Chenin blanc) het afgeneem (P < 0.05) tydens opberging na bottelering by 0, 15 en 30 ºC oor 12 maande. Opberging by 30 ºC het ‘n groter vermindering (P < 0.05) in die TAAABTS waarde vir Cabernet Sauvignon en Chardonnay veroorsaak as by 0 ºC. Die meeste wyne se APABTS en APDPPH waardes het ook verminder (P < 0.05) na 12 maande. Drastiese vermindering (P < 0.05) in die monomeriese antosianieninhoud van rooiwyne is opgemerk tydens opberging by 15 en 30 ºC. Tydens die eerste 9 maande se opberging het die flavanolinhoud van wyne toegeneem (P < 0.05) en daarna afgeneem (P < 0.05) tot by 12 maande, terwyl flavonol- en wynsteensuuresterinhoud van beide rooi- en witwyne min verandering ondergaan het. Die totale fenolinhoud van rooi- en witwyne, asook die flavonol en wynsteensuur-esterinhoud van rooi-en witwyne en die flavanolinhoud van witwyne, het goed gekorreleer (r ³ 0.7, P < 0.001) met die TAAABTS. In teenstelling met die resultate vir kommersiële kultivarwyne, was die TAAABTS van rooiwyne swak gekorreleer (r = 0.5, P < 0.001) met hul monomeriese antosianieninhoud. Die afname in TAAABTS van wyne tydens veroudering kon dus meestal toegeskryf word aan die afname in hul totale fenolinhoud.
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Davids, Sonja. "An evaluation of the impact of food safety management systems within the wine industry in the Western Cape, South Africa." Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/1211.
Full textAbstract:
Thesis (MTech (Engineering))--Cape Peninsula University of Technology, 2011During recent years the wine industry has become increasingly dynamic due to competition among wine organisations worldwide. In order to be competitive, many South African wine organisations have implemented and maintained a Food Safety Managements System (FSMS). The Western Cape Province is one of the typical regions of wine-manufacturing in the country. However, the impact of FSMSs on the effectiveness of work performance among wine organisations in the Western Cape is unknown. There is scant literature that focuses on this particular issue. Thus, this study investigates the effectiveness of FSMS implementation to determine whether wine organisations consolidate the fundamental requirements of the FSMSs. Nineteen (19) wine organisations situated in the Western Cape who are currently implementing FSMSs were chosen as the research sites. A group of participants (n=46) who are implementing FSMSs from these wine organisations were selected as samples. A questionnaire based on the Likert scale was used as an instrument for data collection. Statistical package for social science (SPSS) version 19 was employed to generate statistical results such as frequencies, mean, standard deviation, percentage, skewness, etc. In particular, Cronbach’s alpha was utilised to test the reliability of the key items of FSMSs. The findings of this study indicate that the majority of the wine organisations consolidate the fundamental requirements of FSMS. Certification audits, management systems, prerequisite programs, Hazard Critical Control Points (HACCP), validation and verification, emergency preparedness and quality management are used as the main activities to measure the performance of FSMS. Based on the study results, this study recommended that wine organisations should provide regular training to internal auditors and shopfloor employees in order to enhance the effectiveness of FSMSs. The significance of this study is to contribute a valuable guideline to the South African wine industry to consolidate their performances on the implementation of FSMSs.
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Corzani, Claudia <1974>. "Food safety in wine: optimization of analytical controls and evaluation of production technologies." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2008. http://amsdottorato.unibo.it/1056/.
Full textAbstract:
This PhD thesis has been proposed to validate and then apply innovative analytical methodologies
for the determination of compounds with harmful impact on human health, such as biogenic amines
and ochratoxin A in wines. Therefore, the influence of production technology (pH, amino acids
precursor and use of different malolactic starters) on biogenic amines content in wines was
evaluated.
An HPLC method for simultaneous determination of amino acids and amines with precolumnderivatization
with 9-Fluorenyl-methoxycarbonyl chloride (FMOC-Cl) and UV detection was
developed.
Initially, the influence of pH, time of derivatization, gradient profile were studied. In order to
improve the separation of amino acids and amines and reduce the time of analysis, it was decided to
study the influence of different flows and the use of different columns in the chromatographic
method. Firstly, a C18 Luna column was used and later two monolithic columns Chromolith in
series. It appeared to be suitable for an easy, precise and accurate determination of a relatively large
number of amino acids and amines in wines.
This method was then applied on different wines produced in the Emilia Romagna region. The
investigation permitted to discriminate between red and white wines. Amino acids content is related
to the winemaking process. Biogenic amines content in these wines does not represent a possible
toxicological problem for human health.
The results of the study of influence of technologies and wine composition demonstrated that pH of
wines and amino acids content are the most important factors. Particularly wines with pH > 3,5
show higher concentration of biogenic amines than wines with lower pH. The enrichment of wines
by nutrients also influences the content of some biogenic amines that are higher in wines added with
amino acids precursors. In this study, amino acids and biogenic amines are not statistically affected
by strain of lactic acid bacteria inoculated as a starter for malolactic fermentation.
An evaluation of different clean-up (SPE-MycoSep; IACs and LLE) and determination methods
(HPLC and ELISA) of ochratoxin A was carried out. The results obtained proved that the SPE
clean-up are reliable at the same level while the LLE procedures shows lowest recovery. The
ELISA method gave a lower determination and a low reproducibility than HPLC method.
Books on the topic "Food and wine"
1
Wine with food. London: Bounty Books, 2006.
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Wine with food. New York, USA: Simon & Schuster, 1996.
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Wine with food. London: Mitchell Beazley, 1996.
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Wine with food. London: Treasure, 1986.
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Touche, Denis La. Waiheke wine & food. Waiheke Island, N.Z: Calisso, 2010.
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Leipoldt, Christiaan Louis. Leipoldt's food & wine. Cape Town: Stonewall Books, 2003.
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Bánfalvi, Carolyn. Food wine Budapest. New York: Little Bookroom, 2007.
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Beckett, Fiona. Food, wine & friends. New York: Ryland Peters & Small, 2007.
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Goldstein, Joyce Esersky. Food & wine pairing. Alexandria, VA: Time-Life Books, 1999.
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Food wine Burgundy. New York: The Little Bookroom, 2009.
Find full textBook chapters on the topic "Food and wine"
1
Parish, Mickey E., and Graham H. Fleet. "Wine." In Food Microbiology, 915–47. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch37.
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Médina, B. "Wine authenticity." In Food Authentication, 60–107. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1119-5_3.
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Hayter, Roy. "Wine service." In Food and Drink Service, 73–84. London: Macmillan Education UK, 1993. http://dx.doi.org/10.1007/978-1-349-80473-3_11.
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Van Buiten, Charlene. "Grapes & Wine." In Food and Health, 191–207. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93240-4_14.
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Carter, James F., and Federica Camin. "Alcoholic Beverages I—Wine." In Food Forensics, 176–206. Boca Raton, FL : CRC Press, 2017. | “ A Science Publishers book ”.: CRC Press, 2017. http://dx.doi.org/10.1201/9781315151649-8.
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Romano, Patrizia, and Angela Capece. "Wine microbiology." In Starter Cultures in Food Production, 255–82. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118933794.ch13.
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Finley, John W. "Beer and Wine." In Principles of Food Chemistry, 483–510. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-63607-8_13.
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Ebeler, Susan E. "Phytochemicals and Wine Flavor." In Functionality of Food Phytochemicals, 155–78. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5919-1_7.
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Giovinazzo, Giovanna, Maria A. Carluccio, and Francesco Grieco. "Wine Polyphenols and Health." In Bioactive Molecules in Food, 1135–55. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-78030-6_81.
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Vieira, Ernest R. "Production of Wine and Beer." In Elementary Food Science, 395–97. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_33.
Full textConference papers on the topic "Food and wine"
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RĂDULESCU, Carmen Valentina, and Maria Loredana POPESCU. "PRICE STRATEGIES IN ROMANIA’S WINE MARKET." In Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2020/9/01.
Full textAbstract:
Romanian wine producers/sellers face today – as in any other European (market) economy – challenges specific to such merchandise as alcoholic beverages, of which wines are a part, which, unlike (almost) any other type of product, can destroy consumers and therefore alter the very fabric of consumption process and mechanisms. These consumption limitations take their toll on any wine producer (or seller)’s capacity of profit maximising and can only add to the effects of a powerful foreign competition – which, in Romania, is more than ‘able’ to monopolise selling of most expensive wines –, and of the very reality Romania is (in relative terms) so poor a country that average level of consumers’ revenues simply cannot ‘insure’ – not for all, that is – profit maximising concept turning into reality. For all these reasons, a price strategy in the Romanian wine market is both indispensable and challenging.
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DUCMAN, Anca Alexandra. "WINE MARKETING THROUGH SENSORY PERCEPTION." In Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2020/9/03.
Full textAbstract:
This article aims to investigate wine marketing studies in connection with multisensory experiences. The study was conducted using a funnel-type search on Web of Science and Scopus indexed papers, following the indications from the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) statement. The purpose of the metaanalyses was to answer the following questions: (1) Who is the most influential author in wine-related crossmodal perception? (2) Are there proofs regarding the impact of multisensorial experience during wine tastings? (3) Are there proofs regarding the impact of multisensorial experience on wine sales?
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Shrestha, Resha, Siriwan Panprivech, Kamolnate Kitsawad, and Viyada Kunathigan. "Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques." In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010529500003108.
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Milich, L. N. "Food and wine tourism in post-war Lebanon." In SUSTAINABLE TOURISM 2012. Southampton, UK: WIT Press, 2012. http://dx.doi.org/10.2495/st120191.
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Omiadze, N., N. Mchedlishvili, L. Gulua, G. Kvesitadze, S. Zaletok, O. Orlovskiy, S. Gogol, and O. Samoylenko. "Antioxidant And Anticarcinogenic Composite From Green Tea And Red Wine Lee As Food Additive." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060740.
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Dachery, Bruna, Sheila Canossa, Emilli Keller Bol, Débora Senger, Flávio Veras, Vitor Manfroi, and Juliane welke. "Incidence of Aspergillus in Grapes Intended To Juice and Wine Prodution." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-058.
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Flor-Montalvo, Francisco Javier, Emilio Jiménez-Macías, Mercedes Pérez de la Parte, Juan-Ignacio Latorre-Biel, Eduardo Martínez-Cámara, and Julio Blanco-Fernández. ""Life cycle analysis and environmental impact of manufacturing Chateau and burgundy wine barrels"." In the 4th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2018. http://dx.doi.org/10.46354/i3m.2018.foodops.008.
Full textAbstract:
"In the process of red wine aging, the barrel plays a fundamental role both in the contribution of aromas and in the stabilization of the wine and its color. There are, however, different types of barrels, depending on materials, species and origin of the oak, morphology and geometry, and capacity (from 225 liters to larger formats of 300 and 500 liters). The purpose of this work is to perform the Life Cycle Assessment (LCA) of these barrel formats and compare them with the 225-liter Bordeaux barrel, providing detailed information on these products that can serve as a reference for their use in the calculation of the impact of its application in the wine aging processes. We will consider, for the realization of the present LCA, all the phases of process and manufacture of the barrel that cover from the contribution of materials and their processing until the final storage."
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Kim, C. Sangmi, and Benoît Lecat. "AN EXPLORATORY STUDY TO DEVELOP KOREAN FOOD AND WINE PAIRING CRITERIA." In Bridging Asia and the World: Globalization of Marketing & Management Theory and Practice. Global Alliance of Marketing & Management Associations, 2014. http://dx.doi.org/10.15444/gmc2014.09.04.03.
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Regnerová, Olga, and Aleš Hes. "Current trends in the global wine market." In International Scientific Days 2016 :: The Agri-Food Value Chain: Challenges for Natural Resources Management and Society. Slovak University of Agriculture in Nitra, Slovakia, 2016. http://dx.doi.org/10.15414/isd2016.s10.07.
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Hu, Yunfeng, Jing Liang, Qiuyue Yang, and Ningning Li. "Study on Extraction of Polysaccharide by Composite Enzymatic Dilapidating Walls from Waste Wine Yeast Slurry." In International Conference on Chemical,Material and Food Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.31.
Full textReports on the topic "Food and wine"
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Naim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7695839.bard.
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Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception at the taste receptor level has prevented the development of inhibitors or efficient methods for reducing bitterness. In our original application we proposed to: (a) investigate the time course and effect of selected bitter tastants relevant to agricultural products on the formation of intracellular signal molecules (cAMP, IP3, Ca2+) in intact taste cells, in model cells and in membranes derived therefrom; (b) study the effect of specific bitter taste inhibitors on messenger formation and identify G-proteins that may be involved in tastant-induced bitter sensation; (c) investigate interactions and self-aggregation of bitter tastants within membranes; (d) study human sensory responses over time to these bitter-taste stimuli and inhibitors in order to validate the biochemical data. Quench-flow module (QFM) and fast pipetting system (FPS) allowed us to monitor fast release of the aforementioned signal molecules (cGMP, as a putative initial signal was substituted for Ca2+ ions) - using taste membranes and intact taste cells in a time range below 500 ms (real time of taste sensation) - in response to bitter-taste stimulation. Limonin (citrus) and catechin (wine) were found to reduce cellular cAMP and increase IP3 contents. Naringin (citrus) stimulated an IP3 increase whereas the cheese-derived bitter peptide cyclo(leu-Trp) reduced IP3 but significantly increased cAMP levels. Thus, specific transduction pathways were identified, the results support the notion of multiple transduction pathways for bitter taste and cross-talk between a few of those transduction pathways. Furthermore, amphipathic tastants permeate rapidly (within seconds) into liposomes and taste cells suggesting their availability for direct activation of signal transduction components by means of receptor-independent mechanisms within the time course of taste sensation. The activation of pigment movement and transduction pathways in frog melanophores by these tastants supports such mechanisms. Some bitter tastants, due to their amphipathic properties, permeated (or interacted with) into a bitter tastant inhibitor (specific phospholipid mixture) which apparently forms micelles. Thus, a mechanism via which this bitter taste inhibitor acts is proposed. Human sensory evaluation experiments humans performed according to their 6-n-propyl thiouracil (PROP) status (non-tasters, tasters, super-tasters), indicated differential perception of bitterness threshold and intensity of these bitter compounds by different individuals independent of PROP status. This suggests that natural products containing bitter compounds (e.g., naringin and limonin in citrus), are perceived very differently, and are in line with multiple transduction pathways suggested in the biochemical experiments. This project provides the first comprehensive effort to explore the molecular basis of bitter taste at the taste-cell level induced by economically important and agriculturally relevant food products. The findings, proposing a mechanism for bitter-taste inhibition by a bitter taste inhibitor (made up of food components) pave the way for the development of new, and perhaps more potent bitter-taste inhibitors which may eventually become economically relevant.
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Chaparro, Rodrigo, Maria Netto, Patricio Mansilla, and Daniel Magallon. Energy Savings Insurance: Advances and Opportunities for Funding Small- and Medium-Sized Energy Efficiency and Distributed Generation Projects in Chile. Inter-American Development Bank, December 2020. http://dx.doi.org/10.18235/0002947.
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The Energy Savings Insurance Program seeks to promote investment in energy efficiency and distributed generation in Latin America, primarily through small- and medium-sized enterprises (SMEs). It focuses on developing an innovative scheme of guaranteed energy performance that mitigates project risk and generates investor confidence (ESI Model). The Inter-American Development Bank (IDB) facilitates the development of the ESI Program in alliance with the National Development Banks (NDBs). The ESI Model includes a contract for the supply, installation, and maintenance of equipment for generating a stipulated amount of energy or energy savings over a specific time period; validation by an independent body; insurance coverage that backs the savings or the guaranteed energy generation; and project financing. This paper describes the main attributes of the ESI Model (the contract, the insurance, validation and financing), evaluates market potential and the most attractive technologies, and identifies the priority sectors for implementing projects in Chile. The most promising economic sectors were found to be the hospitality industry, food processing industry, grape growing/wine production, and the fishing industry, and the technologies of electric motors, boilers, air conditioning systems and photovoltaic solar generation. In each of these sectors, estimates were made of financing requirements as well as CO2 emission reductions that could be achieved.
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Reynolds, Christian, Libby Oakden, Sarah West, Rachel Pateman, and Chris Elliott. Citizen Science and Food: A Review. Food Standards Agency, March 2021. http://dx.doi.org/10.46756/sci.fsa.nao903.
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Citizen science and food is part of a new programme of work to explore how we can involve the communities we serve when building the evidence-base on which policy decisions are made. Citizen science is an approach that can provide high volumes of data with a wide geographic spread. It is relatively quick to deploy and allows access to evidence we would ordinarily have difficulty collating. This methodology has been endorsed by the European Commission for Research, Science and Innovation. There is no one size fits all definition, but citizen science projects involves engaging with communities and asking them to be part of the project, either through engaging them in data collection or through other ways of co-creation. For participants, citizen science offers learning opportunities, the satisfaction of contributing to scientific evidence and the potential to influence policy. It can also give us data which is high in volume, has wide geographical spread, is relatively quick to deploy and that we couldn’t access any other way. Projects using these methods often involve engaging with communities and asking them to be part of the project. This can be either through working with them in data collection, or through co-creation. This report demonstrates that the research community are already undertaking numerous pieces of research that align with FSA’s evidence needs. This includes examples from the UK and other global communities. Participants in such research have collected data on topics ranging from food preparation in the home to levels of chemical contaminant in foods. The findings of this report outline that citizen science could allow the FSA to target and facilitate more systematic engagement with UK and global research communities, to help address key research priorities of the FSA.
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Yang, Peidong, Rong Cai, Ji Min Kim, Stefano Cestellos-Blanco, and Jianbo Jin. Microbes 2.0: Engineering Microbes with Nanomaterials. AsiaChem Magazine, November 2020. http://dx.doi.org/10.51167/acm00009.
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While you are enjoying bread and wine, have you ever wondered what creates such fascinating foods? Bakers? Brewers? Humans have teamed with microorganisms for thousands of years. Baker’s yeast causes bread to rise; brewer’s yeast ferments sugar into alcohol to make wine and beers. All those fascinating processes and endless flavors are created by microbes.
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Pitt, Jordan A., Neelakanteswar Aluru, and Hahn Hahn. Supplemental materials for book chapter: Microplastics in Marine Food Webs. Woods Hole Oceanographic Institution, December 2022. http://dx.doi.org/10.1575/1912/29556.
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The identification of microplastics (MPs; 1 µm - 5 mm) and the inferred presence of nanoplastics (NPs; <1 µm) in a wide variety of marine animals, including many seafood species, has raised important questions about the presence, movement, and impacts of these particles in marine food webs. Understanding microplastic dynamics in marine food webs requires elucidation of the processes involved, including bioaccumulation, trophic transfer, and biomagnification. However, in the context of microplastics and nanoplastics these concepts are often misunderstood. In this chapter, we provide a critical review of the literature on the behavior of plastic particles in marine food webs. We find clear evidence of trophic transfer, equivocal evidence for bioaccumulation, and no evidence for biomagnification. We also identify a number of knowledge gaps that limit our ability to draw firm conclusions at this time. These supplemental documents are in support of an invited chapter to be published in this book: S.E. Shumway and J.E. Ward (Eds.) Plastics in the Sea: Occurrence and Impacts (Elsevier 2023).
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Scialabba, Nadia El-Hage, Sarah Zitterbarth, and Tavseef Mairaj Shah. State of the Debate on Agri-Food Systems Transformation. TMG Research gGmbH, 2023. http://dx.doi.org/10.35435/1.2023.2.
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TMG Research gGmbH aims to help develop a more systematic understanding of how agri-food systems can be transformed as part of a project on the Assessment and Communication of Climate Impacts of Food (CLIF), funded through the International Climate Initiative (IKI) of the German Federal Ministry for the Environment, Nature Conservation, Nuclear Safety and Consumer Protection (BMUV) and jointly implemented with corsus and WWF Germany. This project promotes sustainable consumption patterns and helps companies, policymakers, and consumers choose more sustainable options in relation to food. The main contribution of TMG to this project is in developing a more systematic understanding of how to transform agri-food systems by publishing a series of strategic reports on the current status of agri-food systems and the likely drivers and agents of their transformation. This report is part of the FORESEE (4C) series on The Transformation of Agri-Food Systems in Times of Multiple Crises, which explores the current agri-food system in light of challenges linked to the four crises known as the 4 Cs (Climate, Covid-19, Conflict, and Cost of externalities). This part of the series reviews the state of the debate around agri-food systems transformation from the perspective of different organisations that represent a wide range of actors and stakeholders. Furthermore, this report provides an overview of the different proposed approaches to achieving the goals of agri-food system transformation aligned to the themes of people, planet, and prosperity. The report was drafted by TMG in consultations with an extended group of experts.
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McPhedran, R., K. Patel, B. Toombs, P. Menon, M. Patel, J. Disson, K. Porter, A. John, and A. Rayner. Food allergen communication in businesses feasibility trial. Food Standards Agency, March 2021. http://dx.doi.org/10.46756/sci.fsa.tpf160.
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Background: Clear allergen communication in food business operators (FBOs) has been shown to have a positive impact on customers’ perceptions of businesses (Barnett et al., 2013). However, the precise size and nature of this effect is not known: there is a paucity of quantitative evidence in this area, particularly in the form of randomised controlled trials (RCTs). The Food Standards Agency (FSA), in collaboration with Kantar’s Behavioural Practice, conducted a feasibility trial to investigate whether a randomised cluster trial – involving the proactive communication of allergen information at the point of sale in FBOs – is feasible in the United Kingdom (UK). Objectives: The trial sought to establish: ease of recruitments of businesses into trials; customer response rates for in-store outcome surveys; fidelity of intervention delivery by FBO staff; sensitivity of outcome survey measures to change; and appropriateness of the chosen analytical approach. Method: Following a recruitment phase – in which one of fourteen multinational FBOs was successfully recruited – the execution of the feasibility trial involved a quasi-randomised matched-pairs clustered experiment. Each of the FBO’s ten participating branches underwent pair-wise matching, with similarity of branches judged according to four criteria: Food Hygiene Rating Scheme (FHRS) score, average weekly footfall, number of staff and customer satisfaction rating. The allocation ratio for this trial was 1:1: one branch in each pair was assigned to the treatment group by a representative from the FBO, while the other continued to operate in accordance with their standard operating procedure. As a business-based feasibility trial, customers at participating branches throughout the fieldwork period were automatically enrolled in the trial. The trial was single-blind: customers at treatment branches were not aware that they were receiving an intervention. All customers who visited participating branches throughout the fieldwork period were asked to complete a short in-store survey on a tablet affixed in branches. This survey contained four outcome measures which operationalised customers’: perceptions of food safety in the FBO; trust in the FBO; self-reported confidence to ask for allergen information in future visits; and overall satisfaction with their visit. Results: Fieldwork was conducted from the 3 – 20 March 2020, with cessation occurring prematurely due to the closure of outlets following the proliferation of COVID-19. n=177 participants took part in the trial across the ten branches; however, response rates (which ranged between 0.1 - 0.8%) were likely also adversely affected by COVID-19. Intervention fidelity was an issue in this study: while compliance with delivery of the intervention was relatively high in treatment branches (78.9%), erroneous delivery in control branches was also common (46.2%). Survey data were analysed using random-intercept multilevel linear regression models (due to the nesting of customers within branches). Despite the trial’s modest sample size, there was some evidence to suggest that the intervention had a positive effect for those suffering from allergies/intolerances for the ‘trust’ (β = 1.288, p<0.01) and ‘satisfaction’ (β = 0.945, p<0.01) outcome variables. Due to singularity within the fitted linear models, hierarchical Bayes models were used to corroborate the size of these interactions. Conclusions: The results of this trial suggest that a fully powered clustered RCT would likely be feasible in the UK. In this case, the primary challenge in the execution of the trial was the recruitment of FBOs: despite high levels of initial interest from four chains, only one took part. However, it is likely that the proliferation of COVID-19 adversely impacted chain participation – two other FBOs withdrew during branch eligibility assessment and selection, citing COVID-19 as a barrier. COVID-19 also likely lowered the on-site survey response rate: a significant negative Pearson correlation was observed between daily survey completions and COVID-19 cases in the UK, highlighting a likely relationship between the two. Limitations: The trial was quasi-random: selection of branches, pair matching and allocation to treatment/control groups were not systematically conducted. These processes were undertaken by a representative from the FBO’s Safety and Quality Assurance team (with oversight from Kantar representatives on pair matching), as a result of the chain’s internal operational restrictions.
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D’Elia, Gabriella, and Khodeza Akhtar Jahan Rume. Oxfam Fresh Food Voucher Programme: Rohingya refugee response in Cox’s Bazar, Bangladesh, January 2018 – September 2019. Oxfam, July 2020. http://dx.doi.org/10.21201/2020.6324.
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In response to the rapid influx of Rohingya refugees in Cox’s Bazar, south-east Bangladesh, Oxfam implemented a Fresh Food Voucher (FFV) programme in August 2017. Vouchers were distributed on a monthly basis from January 2018 to August 2019, with funding from ECHO and the DEC. The intervention aimed to ensure dignified access to a wide range of fresh food for vulnerable and food-insecure refugee households and to improve their nutritional status. The programme also aimed to support the local economy by making goods available from local market vendors, who sourced produce locally where possible. This report presents the key findings of the evaluation of the initiative, with lessons and recommendations. It is hoped that this will prove useful for agencies using voucher programming in the Rohingya response and elsewhere. It is also a contribution to the wider influencing agenda around market-based programming, including cash and vouchers.
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Nicholson, Claire, Jonathan Wastling, Peter Gregory, and Paul Nunn. FSA Science Council Working Group 6 Food Safety and Net Zero Carbon July 2022 Interim Report. Food Standards Agency, July 2022. http://dx.doi.org/10.46756/sac.fsa.vxz377.
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The UK has a legal commitment to reach net zero carbon (NZC) emissions by 2050. This is a topic that has recently been building momentum, with clean growth being one of the four Grand Challenges set out by the UK Government. The ways we grow, process and transport food are major contributors to climate change, accounting for more than a quarter of all greenhouse gas emissions. Reducing this will require substantial changes in agriculture, manufacturing, and transport. Consequently, the Science Council and FSA Chief Scientific Adviser (CSA) agreed that a deeper understanding of the potential implications of achieving net zero on food systems, together with identification of areas of uncertainty, would be of considerable value to FSA in pre-empting future policy and evidence needs in this area. In early discussions to scope the work required, Defra indicated to the FSA Science Council Secretariat that there are many new developments and changes to activity in primary production aimed at achieving net zero. The Science Council agreed, therefore, to concentrate its first investigations on changes expected in primary food production. Primary production is the production of chemical energy in organic forms by living organisms. The main source of this energy is sunlight. For the purposes of this review, primary food production includes the growing and harvesting of plants as food for humans or feed for animals, and the rearing and slaughter of animals including livestock, fish and a wide variety of aquatic and marine organisms. A Science Council Working Group 6 (WG6) began work in summer 2021, led by Science Council members Mrs Claire Nicholson (WG6 Chair) and Prof Jonathan Wastling (WG6 Deputy Chair). The brief for WG6 is to investigate the potential food safety implications arising from changes to primary food production practices and technologies that reduce carbon emissions in the next 10 years. The work programme (described in this report) covers 4 phases, with phases 1 and 2 now complete. The work so far has drawn diverse, wide-ranging, sometimes slightly conflicting, views and opinions from across academia, the FSA, Defra, industry bodies and individual food producers. This interim report summarises: The work undertaken to date (phases 1 and 2) What has been learnt including changes to practice already underway or imminent Issues arising from the changes that the FSA should be aware of Further work planned by WG6 to understand the nature of the risks in more depth (phases 3 and 4) The Science Council aims to complete its investigations by the end of 2022 and present its findings to the FSA Board as soon as possible afterwards.
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Walker, David, Craig Baker-Austin, Andy Smith, Karen Thorpe, Adil Bakir, Tamara Galloway, Sharron Ganther, et al. A critical review of microbiological colonisation of nano- and microplastics (NMP) and their significance to the food chain. Food Standards Agency, April 2022. http://dx.doi.org/10.46756/sci.fsa.xdx112.
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Microplastics are extremely small mixed shaped plastic debris in the environment. These plastics are manufactured (primary microplastics) or formed from the breakdown of larger plastics once they enter the terrestrial, freshwater and marine environments (secondary microplastics). Over time, a combination of physical, photochemical and biological processes can reduce the structural integrity of plastic debris to produce microplastics and even further to produce nanoplastics. NMPs have been detected in both the aquatic and terrestrial environments and can be easily spread by water, soil and air and can be ingested by a wide range of organisms. For example, NMPs have been found in the guts of fish and bivalve shellfish. Microplastics have also been detected in food and in human faeces. Therefore, NMPs are not only found in the environment, but they may contaminate the food supply chain and be ingested by consumers. There is evidence suggesting that microorganisms are able to colonise the surfaces of microplastics and aggregates of nanoplastics. However, the risk to consumers posed by NMPs colonised with microorganisms (including those that are AMR) which enter the food supply chain is currently unknown.