Journal articles: '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.

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Szolnoki, Gergely, and Katharina Hauck. "Analysis of German wine consumers' preferences for organic and non-organic wines." British Food Journal 122, no. 7 (April 9, 2020): 2077–87. http://dx.doi.org/10.1108/bfj-10-2019-0752.

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PurposeThis study investigates organic wine consumption and analysed the motives, preferences and basic characteristics of German consumers of organic and non-organic wines.Design/methodology/approachThe comparative study is based on data from a representative survey conducted with 2,000 consumers in Germany. Two segments of wine drinkers were created according to their consumption of organic wine. Consumers of organic and non-organic wine were compared by analysing the differences in wine-related behavioural factors and socio-demographic variables.FindingsThe study reveals that consumers of organic wine differ significantly from those who do not drink organic wines. Socio-demographic factors (e.g. age and social class) and behavioural attributes (e.g. frequency of wine consumption and involvement with and preference for other organic products) demonstrate the differences between the two consumer groups.Originality/valueTo our knowledge, no findings exist to date regarding differences between consumers of organic wine and consumers of non-organic wine. Therefore, these results fill a research gap and provide valuable inputs both to the wine industry as well as to the scientific community dealing with organic food preferences.

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Aspøy, Håkon. "The notion of Mosel wine and its controversies." British Food Journal 121, no. 12 (November 21, 2019): 3076–88. http://dx.doi.org/10.1108/bfj-10-2018-0718.

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Purpose The concept of terroir is institutionalized through geographical indications (GIs) in large parts of the wine-producing world. GIs in wine are associated with certain taste characteristics. Mosel wine is said to be slender and fresh. However, external sources of pressure are recognized as challenging this notion. The purpose of this paper is to explore the narrative construction of Mosel wine and how institutions, markets and climate are presented as having implications for its taste. Design/methodology/approach Ethnographic fieldwork was carried out over ten weeks during the fall of 2016, consisting of three weeks of participant observation and 12 in-depth interviews. Post-fieldwork, data were interpreted as collective narratives. Additionally, a wide range of written sources on Mosel wine has been analyzed. Findings It is found that a development toward big-bodied wines was considered a threat to the region’s stylistic image, in which light-bodied wines represented the cornerstone. Consequently, this had triggered introspection and greater discursive attentiveness to “lightness” to preserve the credibility and identity of Mosel as a GI. Findings show that these aesthetic controversies functioned to recreate and consolidate the notion of Mosel wine and its sense of terroir. Originality/value Focusing on how taste in wine is narratively produced, this paper utilizes an inductive approach rarely employed within terroir research.

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Sigala, Marianna. "Food & Wine Tourism: Integrating Food, Travel and Tourism." Tourism Management 33, no. 4 (August 2012): 1001–2. http://dx.doi.org/10.1016/j.tourman.2011.10.004.

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Wilkinson, Paul F. "Food and wine tourism: integrating food, travel and terroir." Anatolia 29, no. 1 (October 20, 2017): 151–53. http://dx.doi.org/10.1080/13032917.2017.1393718.

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Cleave, Paul. "Food and Wine Tourism: Integrating Food, Travel and Territory." Tourism Geographies 13, no. 3 (August 2011): 504–5. http://dx.doi.org/10.1080/14616688.2011.575173.

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Issa-Issa, Hanán, Leontina Lipan, Marina Cano-Lamadrid, Agnieszka Nemś, Mireia Corell, Pablo Calatayud-García, Ángel A. Carbonell-Barrachina, and David López-Lluch. "Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine." Beverages 7, no. 2 (June 4, 2021): 35. http://dx.doi.org/10.3390/beverages7020035.

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Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i) wine A, aged in a clay-tinaja with non-permeable coating); (ii) wine B, aged in clay-tinaja without coating; and (iii) wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers.

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Cravero, Maria Carla. "Wine Traceability." Beverages 5, no. 4 (October 9, 2019): 59. http://dx.doi.org/10.3390/beverages5040059.

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Marković, Suzana, Srđan Mitrović, and Aleksandar Racz. "Who are the wine and food festival visitors?" Ekonomski pregled 70, no. 2 (April 2, 2019): 209–35. http://dx.doi.org/10.32910/ep.70.2.3.

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Hosting wine festivals provides the opportunity to organizers and wine destinations to offer a wide range of experiences that differ from the day-today way of life and, in a sense, are the best way to provide a wine tourism lifestyle experience. The aim of the research was to measure the wine and food personality traits of festival visitors, specifically involvement and neophobia, and explore their relationship with the experience quality dimensions of the festival (environment, education, service providers, functional benefits, entertainment) and experience outcomes (satisfaction, loyalty). Additionally, research aimed to compare wine and food involvement and neophobia with regard to specific demographic characteristics of the visitors (gender, income level, visitor status, employment, residency). Data collection was done during the VinoCOM festival on 24th and 25th November 2017 in Zagreb using an on-site questionnaire. Descriptive and bivariate statistical analyses were used to analyze collected data. The results obtained show a significant and positive relationship between wine and food involvement and experience quality as well as experience outcomes. At the same time it is confirmed a negative relationship between wine and food neophobia, experience quality and experience outcomes.

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Harrington, Robert J. "The Wine and Food Pairing Process." Journal of Culinary Science & Technology 4, no. 1 (December 2005): 101–12. http://dx.doi.org/10.1300/j385v04n01_11.

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Stockley, C. S., and D. L. Johnson. "Adverse food reactions from consuming wine." Australian Journal of Grape and Wine Research 21 (September 22, 2015): 568–81. http://dx.doi.org/10.1111/ajgw.12171.

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Bencivenga, Angelo, Paloma Dalterio Vollaro, Francesco Forte, Anna Maria Giampietro, and Annalisa Percoco. "Food and Wine Tourism in Basilicata." Agriculture and Agricultural Science Procedia 8 (2016): 176–85. http://dx.doi.org/10.1016/j.aaspro.2016.02.091.

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Stapley, L. "Drinking wine might increase food intake." Trends in Endocrinology and Metabolism 12, no. 6 (August 1, 2001): 242. http://dx.doi.org/10.1016/s1043-2760(01)00450-7.

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Burlingame, Barbara. "Wine: Food of poets and scientists." Journal of Food Composition and Analysis 21, no. 8 (December 2008): 587–88. http://dx.doi.org/10.1016/j.jfca.2008.08.001.

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Bode, W. K. H. "The Marriage of Food and Wine." International Journal of Wine Marketing 4, no. 2 (February 1992): 15–20. http://dx.doi.org/10.1108/eb008595.

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Lučan, Ž. D., and A. Palič. "Total acids determination in wine with different methods." Food / Nahrung 38, no. 4 (1994): 427–33. http://dx.doi.org/10.1002/food.19940380413.

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Arvanitoyannis, I., P. Fronimos, and E. Psomiadou. "Influence of the concentration of the main organic acids of wine on the cations adsorption of bentonites in synthetic wine." Food / Nahrung 35, no. 5 (1991): 475–83. http://dx.doi.org/10.1002/food.19910350510.

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Gago, Diana, Ricardo Chagas, and Luísa M. Ferreira. "The Effect of Dicarboxymethyl Cellulose on the Prevention of Protein Haze Formation on White Wine." Beverages 7, no. 3 (August 7, 2021): 57. http://dx.doi.org/10.3390/beverages7030057.

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Wine clarity is a critical aspect in the commercialization of white wines. The formation of wine haze can be attributed to the aggregation and precipitation of heat-unstable wine proteins. Bentonite fining is the commonly used method in winemaking for protein removal, but it is responsible for loss of wine volume and quality. Dicarboxymethyl cellulose (DCMC) was developed as a potential alternative to bentonite. Water-insoluble DCMC was prepared via catalyzed heterogeneous etherification using sodium chloromalonate and potassium iodide. White wine fining trials were benchmarked with different dosages of DCMC against a bentonite. A high-performance liquid chromatography method was optimized for protein quantification. The samples underwent heat stability tests to evaluate wine turbidity before and after fining. Results show that DCMC successfully reduced the wine protein content and turbidity. DCMC produced heat-stable wines with dosages higher than 0.25 g/L. The innovative application of DCMC in the wine sector shows potential due to its ability to stabilize white wines while overcoming problems associated with bentonite, such as lees production and loss of wine, contributing to a more sustainable process.

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Wongprawmas, Rungsaran, and Roberta Spadoni. "Is innovation needed in the Old World wine market? The perception of Italian stakeholders." British Food Journal 120, no. 6 (June 4, 2018): 1315–29. http://dx.doi.org/10.1108/bfj-07-2017-0409.

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PurposeThe wine market in Italy has been through several changes in the last decade. Actors in the supply chain need to find new strategies or tools in order to remain competitive in what has become a fiercely competitive sector. Innovation is one of the tools which have been successfully used in the New World wine market, hence innovation might also be a useful resource for actors in the Old World wine market, such as in Italy. The purpose of this paper is to explore stakeholders’ perception of such innovation, including how its usefulness in the Italian wine production and distribution chain is perceived.Design/methodology/approachSemi-structured interviews were carried out in Emilia-Romagna with a wide range of actors in the Italian wine chain and consumer focus groups and the resulting data were analyzed using the content-summarizing approach.FindingsThese stakeholders agreed that innovation is needed for production and processing as well as in quality control, but only on condition that it should maintain the quality and value of traditional wines. Innovative wine products tend to be unacceptable to consumers. Most stakeholders associate innovation with communication as producers and distributors seek innovative ways to convey information regarding the value of wines to final consumers.Research limitations/implicationsThe findings are qualitative and based on a small group of Italian wine industry players and consumers who operate mainly in a domestic context.Practical implicationsThe paper provides industrialists with information useful in the search to find the right strategies to make them more competitive in the Italian wine market. It is crucial to find and adopt innovative approaches toward communication throughout the chain. Information appealing to tradition and sentiment could be highly effective ways to reach the consumer.Originality/valueThis is the first in-depth study of the perceptions of all stakeholders (from producers to consumers) regarding innovation in the Italian wine chain; of particular importance as the industry is currently in transition toward globalization.

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Barisan, Luigino, Vasco Boatto, Luca Rossetto, and Luigi Salmaso. "The knowledge of Italian wines on export markets." British Food Journal 117, no. 1 (January 5, 2015): 117–38. http://dx.doi.org/10.1108/bfj-07-2013-0192.

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Purpose – The European Union (EU) has strongly rearranged the management of EU wine policy by introducing actions for promoting wine in third countries. The purpose of this paper is to evaluate factors affecting the knowledge of Italian wines in foreign consumers, i.e., to what extend wine promotion actions can improve the consumer’s awareness or the reputation of Italian wines. As a consequence, these activities may increase the wine consumption as well as wine exports in emerging markets. Design/methodology/approach – Data have been collected through survey questionnaires where information about wine tasting, sensory satisfaction and preferences about Italian wines have been collected. The sample survey collects preferences of wine market operators in both EU and third countries. The survey, carried out from 2009 to 2011, includes 3,579 interviews classified according to four promotion actions: press conference, wine tasting, tasting course, knowledge of Italian wines. Data have been analyzed through a nonparametric combination (NPC) of dependent permutation tests to evaluate differences between and within country groups and to assess the consumer perception about Italian wines through the Keller’s model. Findings – So far, Italian wine promotion activities, supported by EU wine policy, are fragmented among in many small and sometimes low effective actions. Research results may be helpful in designing more effective promotional strategies on third countries. In particular, promotional activities which should be focussed on consumer’s appreciation of Italian wines as a brand instead of promoting specific wines or wineries. Research limitations/implications – The NPC method is a nonparametric tool which does not measure the structure of consumer’s preferences, i.e, it does give any measure of relationships among consumer’s utility and factors affecting it as it happens when a modeling approach is applied. Practical implications – Targeted promotion and information actions strongly focussed internal and external wine attributes can increase the level of knowledge in foreign consumers. It can make more efficient the marketing activity oriented to the export market. Originality/value – The NPC method offers an innovative, flexible and well-tested approach for the analysis of multivariate hypothesis when we are dealing with complex problems in wine market.

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Cehula, Marcela, Mojmir Baron, Tunde Jurikova, Adrian Alumbro, Methusela Perrocha, Ivo Ondrasek, Jiri Mlcek, Anna Adamkova, and Jiri Sochor. "The study of selected components of grape and fruit wines." Potravinarstvo Slovak Journal of Food Sciences 14 (September 28, 2020): 759–66. http://dx.doi.org/10.5219/1390.

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This study aimed to compare chemical properties, in terms of the content of volatile substances, antioxidant compounds, and antioxidant activity (AOA), in samples of fruit and grape wines. For this purpose, the following types of wine were selected, namely fruit wines (apple, strawberry, and elderberry) and grape wines (Müller-Thurgau, St. Lawrence Rosé, and Blue Portugal). Basic analyses of fruit and grape wines were conducted by using the ALPHA method and volatile substances in wines were determined by the GS/MC method. The antioxidant content and AOA were estimated by spectrophotometry, using two types of DPPH method. The results of the experiment showed that the highest values of antioxidant compounds (anthocyanins and flavanols) were found in the samples of Blue Portugal wine and elderberry wine. Significant differences were determined among the wines in antioxidant content, which may have been influenced by the production technology. The results showed that the alcohol content of the wines ranged from 10.99% to 19.49% vol. The highest alcohol content was measured in the elderberry wine samples and the lowest in those of the apple wine. The strawberry wine had the highest titratable acid content, which corresponded to a pH of 3.38. The lowest content was measured in the apple wine samples. Due to the higher acid content of the strawberry wine, a higher residual sugar level of 46.9 g.L-1 was obtained. We noted that the red fruit wines contained a higher proportion of valuable bioactive substances than white grape wines. Wines with superior sensory properties did not contain higher levels of antioxidants or higher AOA. The research results can provide a helpful reference for the widespread use of grape and fruit wines in medical, nutritional, and other fields.

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Duarte Alonso, Abel. "Wine as a unique and valuable resource." British Food Journal 117, no. 11 (November 2, 2015): 2757–76. http://dx.doi.org/10.1108/bfj-03-2015-0085.

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Purpose – With a wine history that dates as far as the fifteenth century, and includes exports of highly valued wine products, the Canary Islands illustrates the case of a region with a splendorous wine trading past. While the potential of the uniqueness of local wines still exists, little is known about consumer patterns, and perceptions of Canary Islands wines among the local consumers. The purpose of this paper is to address this area of research, focusing on the case of La Palma Island. Design/methodology/approach – An online questionnaire was designed to investigate both local and outside consumers. A total of 378 respondents, predominantly local residents, participated in the study. Findings – The potential of the local wines to become a valuable resource is identified in various ways. In particular, many respondent comments highlight the uniqueness of some of the local wines, including the Albillo, Malvasía, and “vino de tea”. In comparing various respondent groups to their wine perceptions and experiences with local wines, the findings also identify strengths, and areas of improvement, not only for those involved in wine production, but also for the island’s wine tourism. Practical implications – The potential for the local designation of origin to maximise the uniqueness, historic value, and other valuable elements of the wines is highlighted. In addition, given the importance of tourism in this and other islands, opportunities exist for the local wines to be a highlight in visitors’ and local residents’ leisure pursuits, particularly through the organisation of special events, winery visitations, and the establishment of wine trails. Originality/value – This exploratory research on La Palma Island’s consumers seeks to address a knowledge gap about a region where, albeit a very rich wine history, wine consumer research has been very limited.

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Serra, Manuel, Nuno Antonio, Claudia Henriques, and Carlos M. Afonso. "Promoting Sustainability through Regional Food and Wine Pairing." Sustainability 13, no. 24 (December 13, 2021): 13759. http://dx.doi.org/10.3390/su132413759.

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Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism.

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Rabadán, Adrián. "Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine." Foods 10, no. 6 (June 12, 2021): 1363. http://dx.doi.org/10.3390/foods10061363.

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Food innovation is crucial for food companies in order to produce healthier, safer, and more convenient foods. However, there is a segment of consumers reluctant to accept new foods. This attitude is even more important when those novelties are developed in products such as wine that have habitually relied on heritage and traditional production as their main competitive advantage. In this study, consumer attitudes toward innovation in the wine industry were evaluated by simultaneously considering product neophobia and process neophobia. Based upon a sample of 400 personal interviews with Spanish wine consumers, the results showed that these two aspects of neophobia were uncorrelated, meaning they are useful to measure different aspects of general food neophobia. Cluster analysis showed that four different segments of consumers exist, with different attitudes toward technological innovation in the wine industry. The consumer segment that shows the most positive attitudes toward wine innovation (product and process innovation) is that with the highest income and highest level of education. Moreover, greater involvement with the product (wine) results in lower product neophobia. Therefore, future studies should consider product involvement and exposure to cultural diversity as essential factors when evaluating food neophobia.

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Foroudi, Pantea, Maria Teresa Cuomo, Matteo Rossi, and Giuseppe Festa. "Country-of-origin effect and millennials’ wine preferences–a comparative experiment." British Food Journal 122, no. 8 (December 12, 2019): 2425–41. http://dx.doi.org/10.1108/bfj-06-2019-0468.

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Purpose For wine consumers, the country-of-origin effect still exerts significant influence, even though probably differently from what it was earlier, especially for newer consumer segments. Among these, millennials represent the most interesting segment of the present and future, even though studies on millennials’ behaviour are insidious and newer consumer segments are emerging (Generation Z). The paper aims to discuss this issue. Design/methodology/approach This study focusses on this parameter through a comparative analysis of French and Italian wines – first, on the country-of-origin effect on millennials’ wine preferences, and second, on the possibility of managing this influence by adopting a wine marketing mix based on the innovative 4Es model. Findings The outcomes of the experiment on 121 millennials, despite the limitations of the study, highlight interesting changes – compared with the wine consumption behaviours of the past – regarding the country-of-origin effect and the possibility of managing it. Originality/value The results confirm, similar to the literature on the 4Es model, the possibility of wide areas of action for wine educational marketing initiatives that can change or enhance the country-of-origin perception.

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Boucheron, Philippe. "Wine and health: red wine in a balanced, healthy diet." British Food Journal 97, no. 9 (October 1995): 41–43. http://dx.doi.org/10.1108/00070709510100172.

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Mann, Stefan, Silviu Beciu, and Antanas Karbauskas. "Globalising chains – decoupling grape production, wine production and wine exports." British Food Journal 120, no. 3 (March 5, 2018): 703–13. http://dx.doi.org/10.1108/bfj-05-2017-0270.

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Purpose The purpose of this paper is to show that globalisation (or de-regionalisation) in the wine business is entering a new phase in which grape production, wine production and wine exports are increasingly decoupled. In order to illustrate the case, the authors present Lithuania, compared to Romania, as a case study. Design/methodology/approach The authors tested the hypothesis that grape production and wine trade are increasingly decoupling. Based on the notion that transformation countries act as an avant-garde where new developments show first, the authors use Central and Eastern Europe as a case in point. The authors apply a mixed and a fixed effects model, where self-sufficiency in grapes explains wine exports to a reducing degree. Findings In the descriptive part the authors demonstrate how Lithuania, since EU accession, has become a major hub for wine trade, importing from the main export countries, and exporting mostly to Russia. In the multivariate section, it can then be shown that this decoupling between grape production and wine exports is a significant development in international terms. Practical implications The division of labour in wine trade has entered a new phase where wine production and wine marketing are decoupled. If extrapolated into the future, this may indicate that in the future world market, grape production and wine production may also decouple. Originality/value The paper has traced a new and un-described phenomenon on the global wine market. It shows that the division of labour is still advancing.

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Pickering, Gary J., Gillian Dale, and Belinda Kemp. "Optimization and Application of the Wine Neophobia Scale." Beverages 7, no. 2 (June 17, 2021): 41. http://dx.doi.org/10.3390/beverages7020041.

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Wine consumers’ willingness (wine neophilia) or reluctance (wine neophobia) to try new wines represent, respectively, an opportunity or barrier for product innovation and market development in the wine industry. Here, we first sought to validate and optimize the Wine Neophobia Scale (WNS) in a large sample of 1269 Canadian wine consumers. Both exploratory and confirmatory factor analyses showed that a seven-item scale was optimal. This modified WNS (mWNS) was then used to investigate demographic and behavioral correlates of wine neophobia. Using lower and upper quartile values, 316 neophiles and 326 neophobes were identified. Wine neophiles and neophobes did not differ with respect to gender or age; however, neophobes had lower household income, education, and wine involvement, and reported consuming fewer wine styles than neophiles. Interestingly, while neophiles drank wine considerably more frequently than neophobes—a finding that is mediated by wine involvement—total annual wine intake did not differ between the groups. Importantly, the price typically paid per bottle of wine also varied with wine neophobia. We recommend adoption of the modified mWNS as a useful tool for more fully understanding the drivers of wine behavior and providing guidance to wine marketers.

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A, Vimalarani. "Types of Food of Tamils and the Hospitality attribute of the King." International Research Journal of Tamil 4, S-8 (July 20, 2022): 79–85. http://dx.doi.org/10.34256/irjt22s811.

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Food, clothing, and shelter are the basic resources of human life. Food is the primary resource not only for human life but for all life that has appeared in this world. Tamils prepared and ate a wide variety of foods, both produced by specialised cultivators and uncultivated. The Sangam people were very fond of eating vegetarian food and meat. They also ate many kinds of alcoholic dishes. Our Tamils, who lived on food as medicine, lived on the basis of five land divisions, namely Kurinji, Mullai, Marutham, Neithal, and Paalai. People living in their respective places used to enjoy cooked and uncooked food from the land. This article is intended to examine how the people of the five land classes based on the division of Tamil Nadu ate the food items available near their residences, not only grass but also meat food and types of wine, and the king's hospitality attribute.

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Roussis, Ioannis G., Ioannis Lambropoulos, Panagiotis Tzimas, Anna Gkoulioti, Vasilios Marinos, Dimitrios Tsoupeis, and Ioannis Boutaris. "Antioxidant activities of some Greek wines and wine phenolic extracts." Journal of Food Composition and Analysis 21, no. 8 (December 2008): 614–21. http://dx.doi.org/10.1016/j.jfca.2008.02.011.

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Hawkins, Anthony J. "Wine communicating via computers and the world wide web." Journal of Wine Research 7, no. 1 (April 1996): 47–53. http://dx.doi.org/10.1080/09571269608718060.

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Klosse, Peter. "Food and wine pairing: A new approach." Research in Hospitality Management 1, no. 1 (September 2011): 5–8. http://dx.doi.org/10.1080/22243534.2011.11828269.

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Gattuso, Jean-Pierre, Markus Weinbauer, and Peter Bossard. "ASLO NICE 2009: FOOD, WINE AND COMPANY." Limnology and Oceanography Bulletin 16, no. 3 (September 2007): 62–63. http://dx.doi.org/10.1002/lob.200716362.

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Schiemann, Konrad. "Wine and Food in European Union Law." ERA Forum 12, S1 (May 2011): 241–54. http://dx.doi.org/10.1007/s12027-011-0210-3.

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Parrilla, M. C. García, F. J. Heredia, and Ana M. Troncoso. "Phenolic composition of wine vinegars produced by traditional static methods." Food / Nahrung 41, no. 4 (1997): 232–35. http://dx.doi.org/10.1002/food.19970410410.

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Drdák, M., P. Daučik, I. Karovičová, P. Šimko, A. Rajniaková, and E. Mórová. "Analysis of anthocyanins in red wine by HPLC using alkylamines." Food / Nahrung 36, no. 5 (1992): 497–99. http://dx.doi.org/10.1002/food.19920360513.

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Sacks, Gavin L., and Anna Katharine Mansfield. "Managing Wine Quality: Viticulture and Wine Quality (Volume 1)." Journal of Wine Research 22, no. 1 (March 2011): 87–89. http://dx.doi.org/10.1080/09571264.2011.550994.

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Unwin, Tim. "European wine sector policy and the UK wine industry." Journal of Wine Research 5, no. 2 (January 1994): 135–46. http://dx.doi.org/10.1080/09571269408717992.

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Watanabe-Saito, Fumie, Youji Nakagawa, Munekazu Kishimoto, Masashi Hisamoto, and Tohru Okuda. "Influence of wine components on pellicle formation by pellicle-forming yeasts." OENO One 55, no. 3 (September 28, 2021): 363–75. http://dx.doi.org/10.20870/oeno-one.2021.55.3.4730.

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This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A (MBA) and Merlot (MR), the major grape cultivars of Japanese red wine, were used. Pellicle formation occurred more often in MBA wines than in MR wines, and almost all MBA wine surfaces were covered with pellicle after incubation for five days. Principal component analysis revealed the relationships between pellicle formation and the concentrations of ethanol, phenolics and tannins. The mean concentration of tannins in the pellicle MR wines (436 mg/L) was significantly lower than that in the non-pellicle MR wines (660 mg/L). Furthermore, the mean concentration of tannins in MBA wines (139 mg/L) was also significantly lower than that in MR wines (570 mg/L). Wine grape cultivar having a low concentration of tannins may be highly susceptible to pellicle formation by pellicle-forming yeasts during winemaking.

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Gang-Ling, Hou, Ge Bin, Sun Liang-Liang, and Xing Kai-Xin. "A study on wine sensory evaluation by the statistical analysis method." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 1–10. http://dx.doi.org/10.17221/438/2017-cjfs.

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In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.

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Rodrigues, Heber, Julien Rolaz, Ernesto Franco-Luesma, María-Pilar Sáenz-Navajas, Jorge Behrens, Dominique Valentin, and Nicolas Depetris-Chauvin. "How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair." Food Research International 137 (November 2020): 109480. http://dx.doi.org/10.1016/j.foodres.2020.109480.

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Journal articles on the topic 'Food and wine'

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