Relevant bibliographies by topics / Wine

Academic literature on the topic 'Wine'

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Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "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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Hollon, Steven D. "Old Wine, Good Wine." Contemporary Psychology: A Journal of Reviews 32, no. 6 (June 1987): 542–43. http://dx.doi.org/10.1037/027223.

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Tollison, Robert D. "Old wine, new wine." Public Choice 132, no. 1-2 (April 13, 2007): 3–5. http://dx.doi.org/10.1007/s11127-007-9160-2.

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Bargain, Olivier. "French Wine Exports to China: Evidence from Intra-French Regional Diversification and Competition." Journal of Wine Economics 15, no. 2 (February 21, 2020): 134–62. http://dx.doi.org/10.1017/jwe.2020.1.

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AbstractWhile France leads the way in the Chinese import market of wine, China is France's third largest wine export market by value. In this article, I analyze the determinants of France's wine exports to China, differentiated by French wine growing regions. I estimate a simple demand using a dataset on wine shipments of 100 different types of French bottled wines to China between 1998 and 2015. I find a wide range of income and price effects across French regions—a range not unlike those found by studies spanning multiple countries. Bordeaux wines exhibit the largest Chinese income elasticity. However, other French regions appear to catch up. Price elasticity, meanwhile, is particularly low for highly reputable wines, but quite high for wines targeting middle-class customers and wines from regions traditionally known for white wines. (JEL Classifications: F10, F14, L66, Q17)
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Unwin, Tim. "Managing wine and wine sales." Tourism Management 19, no. 1 (February 1998): 108–9. http://dx.doi.org/10.1016/s0261-5177(97)00100-3.

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FAÍSCO, ANA, and DOMINGAS SIMPLÍCIO. "Enoturismo e Desenvolvimento Local: Reguengos de Monsaraz, Cidade Europeia do Vinho 2015." GOT - Journal of Geography and Spatial Planning, no. 21 (June 30, 2021): 290–310. http://dx.doi.org/10.17127/got/2021.21.012.

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Wine tourism, a tourism sector characterized by trips made with the motivation of visiting and getting to know wineries and wine regions, is considered as a marketing tool and a way to promote local development and has assumed greater importance for wine regions in recent years. The European Wine City (CEV), is an international wine tourism initiative, promoted by the Network of European Wine Cities (RECEVIN), which has already contemplated several wine regions, namely, Reguengos de Monsaraz, in 2015. This initiative caused several impacts, for wine producers, for the community and for the territory, that will be analysed in this article.
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King, Ellena S., Trent E. Johnson, Susan E. P. Bastian, Patricia Osidacz, and I. Leigh Francis. "Consumer liking of white wines: segmentation using self‐reported wine liking and wine knowledge." International Journal of Wine Business Research 24, no. 1 (March 16, 2012): 33–46. http://dx.doi.org/10.1108/17511061211213774.

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Siyukhova, N. T., Z. T. Tazova, L. V. Lunina, and Z. N. Blyagoz. "Analytical quality control of wines and wine materials." New Technologies 18, no. 4 (February 23, 2023): 78–94. http://dx.doi.org/10.47370/2072-0920-2022-18-4-78-94.

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Ensuring food safety of the quality of sold products is one of the urgent problems of the wine industry. The trend of falsification of well-known brands of domestic and imported wines is a characteristic feature of the modern market of wine products. Known methodological bases for assessing the quality of wine products in most cases do not have the potential to recognize many modern «technological solutions». To solve this problem an analytical method can be proposed on modern equipment "FTIR BACCHUS 3". This analyzer allows you to determine the chemical substances and the range characteristics of these substances. This method has been chosen for the identification of wine samples and not by chance, when using it, the analysis time is significantly reduced, and the range of chemical elements determined by the analyzer is quite wide, and reagents are not needed for this equipment. The method does not require preliminary preparation of samples; it is also quite new, not popular in Russia. The article presents a comparative review of classical wine identification methods. The presented material indicates the relevance of creating a database on the chemical composition of wines that determine their authenticity using new instrumental techniques. The proposed multi-parameter wine analyzer FTIR BACCHUS 3 is a system for the analysis of worts and wines using chemometric methods, based on the acquisition of the mid-IR spectrum (FTIR). The method is based on chemometrics, i.e. obtaining chemical data using mathematical methods of data processing and extraction, which will increase the reliability of assessing the authenticity and place of origin of wine products.
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HODIȘAN, Bogdan Florin, Floricuța RANGA, Elena-Suzana BIRIȘ-DORHOI, Anca-Corina FĂRCAȘ, and Maria TOFANĂ. "Comparative Assessment of Phenolic Compounds from Authentic Wine Varieties from North-Western Romania from the 2021-2022 Harvest." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 80, no. 2 (July 27, 2023): 60–67. http://dx.doi.org/10.15835/buasvmcn-fst:2023.0006.

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Wine is one of the most consumed beverages in the world. Romania, as a country, has a history in vineyards and wine making. This present study analyzed the phenolic compounds of 5 varieties of wine from Romania (Fetească Regală Muscat Ottonel, Riesling Italian, Pinot Gris and Merlot). The results suggested that some of the wines present a wide category of phenolic compounds where others present low values and some of the compounds are absent as detected with a developed HPLC-DAD-ESI+ method. Phenolic compounds were identified after the retention time. Merlot wine presented, in most cases, the highest values for phenolic compounds, with a few exceptions. As a conclusion, romanian wines are rich in phenolic compounds that possess a series of beneficial properties.
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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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Dissertations / Theses on the topic "Wine"

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Fundira, Margaret. "Optimization of fermentation processes for the production of indigenous fruit wines (Marula)." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52390.

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Thesis (MSc)--University of Stellenbosch, 2001.
ENGLISH ABSTRACT: The importance of indigenous fruit wines is not well researched and documented. There is a need to develop and exploit these valuable food resources through improved production practices, storage, preservation and utilization technologies. The maruia fruit is beneficial in many ways, it can be used for making juice, jam, beer or can be eaten as a whole fruit. The highly nutritive nature of the fruit, its distinctive tropical flavor, its wild occurrence and demand by the local and international communities for the by-products of the fruit necessitated efforts to optimize the technological processes for the production of the possible by-products. This study focuses on the fermentation technology of the maruia fruit. The effect of enzymes prior to the fermentation process and post-fermentation was evaluated. For pre-fermentation processes we focused on the ability of commercial enzymes to increase juice yield, improve the clarification and filterability. For pre- and post-fermentation applications, aroma release was considered. The results indicated a significant increase in the yield depending on the enzyme used. An increase of at least 2% was recorded and a maximum of 12% yield increase was observed. The enzymes also had a phenomenal effect on the release of bound monoterpenes and hence enhancing the flavor of the juice. The panel of judges confirmed the results from the gas chromatography analyses by noting an increase in flavor intensity in the enzyme treated juice. The possibility of selecting a yeast strain that performs best during the fermentation of maruia pulp was also looked at. This study aimed at selecting a strain that produces wine and distillate with the typical maruia flavor complex. We showed the effect of the different yeast strains, in the wines and distillates, on the principal volatile compounds. We then correlated the performance of the different strains as perceived by the panel to the various volatile compounds. The effect of fermentation temperature on the performance of the different yeast strains was also considered. Fermenting the maruia pulp at different temperatures resulted in the production of wines and distillates with different volatile profiles for the different yeast strains. The wines and distillates fermented at a low temperature of 15°C were preferred to the wines and distillates fermented at 30°C. However, not all strains performed well at 15°C, strains like NT116 performed better at 30°C. The different commercial strains produced wines and distillates with significantly different flavor profiles. These differences in the flavor profiles were reflected in the sensory evaluation where, depending on the interaction of the volatile compounds some wines and distillates were preferred to others. The effect of the different commercial enzymes and yeast strains should thereof be further evaluated and optimized on a larger scale. This would greatly help prevent variation in quality of the fermented by-products of the maruia fruit.
AFRIKAANSE OPSOMMING: Die belang van inheemse vrugtewyne is nie goed nagevors en gedokumenteer nie. Daar is 'n behoefte om hierdie waardevolle voedselbronne te ontwikkel en te benut, deur verbeterde produksiepraktyke, storing, preservering en benuttingstegnologieë. Die maroelavrug is veelsydig op baie wyses, deurdat dit gebruik word vir die maak van sap, konfyt, bier, of as heel vrug geëet kan word. Die vrug is hoog in voedingswaarde, het In kenmerkende tropiese geur, kom wild voor, en is in aanvraag by plaaslike en internasionale gemeenskappe vir die by-produkte van die vrug. Dit maak dit essensieel om die tegnologiese prosesse vir die produksie van hierdie moontlike by-produkte te optimiseer. Hierdie studie fokus op die fermentasie-tegnologie van die maroelavrug. Die effek van ensieme voor en na die fermentasie-proses is geëvalueer. Vir prosesse wat voor fermentasie plaasvind, het ons gefokus op die vermoë van kommersiële ensieme om sapopbrengs te verhoog, asook om verheldering en filtrering te verbeter. Vir beide voor- en na-fermentasie toepassings is die vrystelling van aroma gemonitor. Die resultate dui op 'n betekenisvolle verhoging in die sapopbrengs, afhangende van die ensiem wat gebruik is. 'n Verhoging van ten minste 2% is opgeteken, en 'n maksimum van 12% opbrengsverhoging is waargeneem. Die ensieme het ook 'n geweldige effek op die vrystelling van gebonde monoterpene gehad, en dus die verhoging in die geur van die sap. Die proepaneel het die resultate bevestig van die gaschromatografie-analises, deur 'n verhoging in die geurintensiteit in die ensiembehandelde sap te bemerk. Daar is ook gekyk na die moontlikheid om 'n gisras te selekteer wat die beste presteer tydens die fermentasie van maroela-pulp. Hierdie studie het die doelstelling gehad om In gisras te selekteer wat wyn en distillaat produseer met In tipiese maroelageurkompleks. Ons het die effek van verskillende gisrasse aangedui in die wyne en distillate, op grond van van vlugtige komponente. Ons het dan die prestasie van die verskillende rasse, soos waargeneem deur die paneel, gekorrelleer met die verskeie vlugtige komponente. Die effek van fermentasie-temperatuur op die werkverrigting van die verskillende gisrasse is ook in ag geneem. Fermentasie van die maroela-pulp by verskillende temperature het gelei tot die produksie van wyne en distillate met verskillende vlugtige profiele vir die verskillende gisrasse. Die wyne en distillate wat by In laer temperatuur van 15°C gefermenteer is, is verkies bo die wyne en distillate wat by 30°C gefermenteer is. Alle rasse het egter nie baie goed presteer by 15°C nie, soos byvoorbeeld NT116 wat beter presteer het by 30°C. Die verskillende kommersiële rasse het wyne en distillate geproduseer met betekenisvol verskillende geurprofiele. Hierdie verskille in geurprofiele is gereflekteer in die sensoriese evaluering waar, afhangende van die interaksie van die vlugtige komponente, sommige wyne en distillate bo ander verkies is. Die effek van die verskillende kommersiële ensieme en gisrasse moet verkieslik verder op groter skaal geëvalueer en geoptimiseer word. Dit sal veral help om variasie in kwaliteit van die gefermenteerde by-produkte van die maroelavrug te voorkom.
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billy, 44. "wine." Universidade Estadual do Oeste do Paraná, 2017. http://tede.unioeste.br:8080/tede/handle/tede/455.

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Benedetti, Paolo. "I Wine - Integrated solution for the wine industry." Doctoral thesis, Università Politecnica delle Marche, 2016. http://hdl.handle.net/11566/243135.

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La presente tesi di dottorato riporta lo studio, la struttura e l’implementazione presso due aziende pilota di un software, I Wine, realizzato per la gestione delle operazioni di cantina e delle opera-zioni colturali. Il software, progettato per garantire la tracciabilità di prodotto lungo la catena produttiva, grazie alla configurazione per processi, fasi ed attività, consente all’utente finale di impostare il programma secondo le proprie logiche produttive. La struttura delle caratteristiche consente all’operatore di attribuire tutte le informazioni sul prodotto in elaborazione, senza dover modificare il codice base del programma. L’elaborazione e l’implementazione del programma è stata condotta da APRA spa (Jesi, An, Italia), in collaborazione con il dipartimento D3A dell’Università Politecnica delle Marche, nell’ambito del progetto Eureka. Il software è stato im-plementato in due aziende agricole molto diverse tra loro, per testare l’efficacia operativa della piattaforma. La prima, Settesoli (Menfi, AG, Italia) è una cooperativa agricola con 5 stabilimenti produttivi, che vinifica l’uva proveniente dai terreni di oltre 2000 soci conferenti. Il primo caso studio riporta l’implementazione del sistema di gestione della vinificazione, che è stato effettuato in 3 dei 5 stabilimenti produttivi. La seconda, Piovene Porto Godi (Toara di Villaga, VI, Italia) è un’azienda privata che possiede oltre 115 ettari di terreni coltivati a vite ed altre colture, le cui necessità sono quelle di gestire le operazioni colturali. Il secondo caso studio riporta l’implementazione del sistema di gestione delle operazioni in campo. I risultati principali di questo progetto sono l’elevata automazione delle movimentazioni di cantina e di campagna e la possibili-tà di ottenere immediatamente informazioni sulla storia delle lavorazioni dei prodotti in azienda, potendo evidenziare con un sistema di tracciabilità di prodotto, tutti i passaggi che hanno portato alla realizzazione del prodotto finito.
This PhD dissertation reports the study, design and implementation of a software, called I Wine in two pilot companies. The solution has been designed for the winery and farm operations man-agement. The software had to guarantee the product traceability throughout the production chain .The software, designed according to a process-phase-activity structure, allows the end user to configure the program according to his own production logics. The characteristics allow the opera-tor to assign additional information on the product processing, without the duty of modifying the software codes. The elaboration and implementation of the program was performed by APRA (Jesi An, Italy), in collaboration with the Department of Agricultural, Food and Environmental sciences, Polytechnic University of Marche. I participated in the study design, testing and final implementa-tion of the software platform. The software has been implemented in two companies in order to test the operating effectiveness of the platform. The first, Settesoli (Menfi AG, Italy), is a coopera-tive farm with 5 production facilities, which processes the grapes coming from the over 2000 con-ferrers. The first case study reports the implementation of the winery operations management system, on 3 out of the 5 production facilities. The second company, Piovene Porto Godi (Toara di Villaga, VI, Italy) is a private company that owns more than 115 hectares of vineyards and other crops, and needed to manage all the farming operations efficiently. The second case study reports the implementation of the farming operation management system, through which the users can automate the recording of the operations carried out on the company’s lands. The main results of this project were the high automation during the movements recording and the possibility to im-mediately obtain information on the processed products. The software highlighted the steps to the realization of the finished produc, together with the related information.
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Liang, Chao. "An industrial analysis of the United States wine industry, world wine industry and China wine industry." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999liang,pdf.

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Osborne, Charles D. "Discriminating wine yeast strains and their fermented wines : an integrated approach." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/699.

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Brus, Camilla. "Techniques for Determining Alcohol Levels in Wine and Mulled Wine." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-46626.

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The aim of this study is to in cooperation with Grythyttan Vin compare and evaluate the accuracy and precision of the Alcolyzer Wine. The Alcolyzer Wine is a Near Infrared based instrument that was compared to GC-FID, GC-MS and distillation. Samples were taken from cisterns at Grythyttan Vin along with finished product samples. These were then analysed using the mentioned analytical techniques. Multiple improvements can be made for the different techniques, such as use of internal standards. The relative standard deviations are higher than desired. Considering aspects such as precision, accuracy, cost, time consumption and user friendliness the preferred method of use is the Alcolyzer Wine. Even though it has limitations in the need to know sugar content it is the fastest and easiest instrument to use. Further studies have to be made to ensure the accuracy and precision of the GC-MS and the GC-FID.
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Ndlovu, Thulile. "Mannoprotein production and wine haze reduction by wine yeast strains." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71938.

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Thesis (PhD)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Wine protein haze formation is a major challenge for wine makers, and several wine clarifying agents such as bentonite are used in the industry to protect wine from this occurrence. However, clarifying agents may have an undesirable impact on wine quality. Yeast mannoproteins have been shown to possess haze-protective properties, while also positively impacting on the sensorial properties of the product. However, while such mannoproteins are released into the wine during the wine making process, the amounts are low and therefore of limited oenological significance. However, and although commercial wine yeast strains display significant genotypic and phenotypic diversity, no broader assessment of haze protective activity and of mannoproteins release by different wine yeast strains has been undertaken. In this study, several yeast strains were screened for their impact on wine haze formation in Chardonnay must and in a grape juice model system. The data show that strains of the species Saccharomyces paradoxus possess better haze protective properties than the common Saccharomyces cerevisiae wine yeast strains. Differences in the nature of the proteins released by these two species were investigated, and indicated that several mannoproteins were released at significantly higher levels by S. paradoxus, and that some of these proteins might indeed contribute to the haze-protective activity. A further exploration of yeast cell wall properties indicated that the cell walls of haze-protective S. paradoxus strains contained higher levels of chitin than non-haze protective strains. Grape chitinases are likely to be primarily responsible for wine haze formation, and the data clearly demonstrate that these enzymes are able to bind to the yeast cell walls, and that strains with higher amounts of chitin in the cell wall will bind more chitinases. This finding suggests that the haze-protective nature of the strains is at least in part linked to the chitin levels of the strains. Furthermore, the impact of some genetic modifications in two wine strains (namely S. cerevisiae VIN13 and S. paradoxus RO88) suggests that several proteins contribute to wine haze protection. However, none of the mannoprotein-encoding flocculation genes, FLO1, FLO5, and FLO11 showed any impact on this property. Further studies are required to assess the full impact of the S. paradoxus strains on haze protection. In particular, the possible use of such strains as starter cultures or the use of S. paradoxus yeast hulls as clarifying agent needs to be further explored.
AFRIKAANSE OPSOMMING: Wyn proteïen-waas vorming is 'n groot uitdaging vir wynmakers en verskeie wyn verhelderings agente soos bentoniet word in die wynbedryf gebruik om wyn te beskerm teen die vorming van waas. Hierdie verheldering agente het egter 'n ongewenste impak op wynkwaliteit. Gis mannoproteïene is uitgewys as proteïene met moontlike waas-beskermende eienskappe wat ook 'n positiewe uitwerking op die sensoriese eienskappe van die produk het. Al word hierdie mannoproteïene egter vrygestel in die wyn tydens die wynmaak proses, is die hoeveelhede oor die algemeen te laag om van wynkundige belang te wees. Verder, ten spyte van die beduidende genotipiese en fenotipiese diversiteit van kommersiële wyngisrasse is daar nog geen breër assessering van die waas beskermende aktiwiteit van mannoproteïene, vrygestel deur verskillende rasse, tot dusver onderneem nie. In hierdie studie is verskeie gisrasse gekeur vir hul impak op wyn waas-vorming in Chardonnay mos en ook in 'n model druiwesap. Die data wys dat rasse van die spesie Saccharomyces paradoxus besit beter waas beskermende eienskappe as die algemene Saccharomyces cerevisiae wyngisrasse. Verskille in die aard van die proteïene wat vrygestel is deur hierdie twee spesies is ondersoek, en dit is aangedui aangedui dat verskeie mannoproteins vrygestel aan aansienlik hoër vlakke deur S. Paradoxus. Dit is ook aangedui dat sommige van hierdie proteïene wel bydra tot die waas-beskermende aktiwiteit. 'n Verdere verkenning van gis selwand eienskappe het aangedui dat die selwande van waas-beskermende rasse van S. paradoxus hoër vlakke chitien as nie-waas beskermende stamme bevat. Druiwe chitinases is waarskynlik hoofsaaklik verantwoordelik vir wyn waas vorming, en die data toon duidelik dat hierdie ensieme in staat is om te bind aan die gis selwande, en dat die stamme met hoër vlakke chitien in die selwand meer chitinases sal bind. Hierdie bevinding dui daarop dat die waas-beskermende aard van die stamme ten minste gedeeltelik gekoppel is aan die chitien vlakke van die stamme. Die impak van sekere genetiese modifikasies in twee verskillende gisrasse, naamlik die S. cerevisiae ras VIN13 en die S. paradoxus ras RO88, dui verder daarop dat verskeie proteïene dra by tot die beskerming teen wyn waas. Geeneen van die mannoprotein-koderende flokkulasie gene, FLO1, FLO5 en FLO11 het egter 'n impak op hierdie eienskap nie. Verdere studies is nodig om die volle impak van die S. paradoxus rasse op waas beskerming te assesseer. In die besonder, die moontlike gebruik van sulke rasse as 'n inkolasie kultuur of die gebruik van S. paradoxus gis doppe as verheldering agent moet verder ondersoek word.
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Moreira, Catarina Nascimento. "Light wine. Technological and legal aspects of alcohol reduced wine." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/11041.

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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
The work investigates the technological and legal aspects of producing and commercializing alcohol reduced wine. For various reasons – related to health concerns, consumer fashions, and tax regimes among others – the global wine consumer market currently demands lower alcohol products. In response, industry and researchers have been working together to examine how to produce alcohol-reduced wines that maintain the technological features and organoleptic character of quality wine. As part of this effort, this work reviews the current state of the art in wine alcohol reduction technology, especially the stabilization of the wines during storage and their organoleptic quality. Through a series of cellar-based trials, the work shows that 50 mg/L of free SO2 are efficient to avoid microbial spoilage in wines containing 4% and 8% (v/v), respectively. Moreover, based on a series of sensorial taste panels, the work makes recommendations on how to improve the organoleptic quality of alcohol-reduced wines, especially with regard to acidity, bitterness and body. At a different level, the work examines the legal framework for alcohol-reduced wines. It argues that once the actually available technology allows the production of quality alcohol-reduced wines and consumers desire such products, current OIV and EU regulations defining wine as grape fermented beverage containing at least 8.5% (v/v) may need to be revised. It is recommended to create a new legal category for ‘light wines’ containing between 4% and 8,5% (v/v).
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Pereira, Débora Alexandra Encarnado. "Wine reputation : are there Differences between red and white wine?" Master's thesis, Instituto Superior de Economia e Gestão, 2011. http://hdl.handle.net/10400.5/4956.

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Mestrado em Marketing
Reputation is a relevant concept in different areas and to different subjects such as personalities, organizations, products and countries (Bromley, 2001). Adjusting existing theory to wine sector, we justify this research with this product’s importance to Portugal’s economy. Therefore we identified the need for understanding existing differences in wine consumption and perception using the Corporate Character Scale (Davies, Chun, Da Silva, & Roper, 2004). Because human values unify the assorted interests of all sciences concerned with human behaviour (Schwartz, 1992), we assessed the relationship between respondents’ values and their associations to wine. With that purpose we used a quantitative approach with a convenience sampling method (non probabilistic), and collected 107 usable questionnaires from wine consumers. We concluded that red wine is not thought to have higher quality than other types of wine or even to taste better, particularly among elder respondents. About money spent per bottle, in average, it is not related to the type of wine people prefer. White wine is not considered a lady’s wine. Nowadays we cannot relate women’s identification with the sense of freedom and wine consumption. Being an adventurer and self-confident is not related to white wine preference.
A Reputação é um conceito relevante em diferentes áreas e face a diferentes temas, tais como personalidades, organizações, produtos e países (Bromley, 2001). Ajustando a teoria existente ao sector do vinho, justificamos a pesquisa com a importância do vinho na economia portuguesa. Assim, identificámos a necessidade de entender diferenças no consumo e percepção do vinho utilizando a Escala de Personalidade de Davies, Chun, Da Silva, & Roper (2004). Porque os valores humanos unificam o diverso leque de interesses de todas as ciências relativas ao comportamento humano (Schwartz, 1992), pretendemos explorar a relação entre os valores dos respondentes e as suas associações ao vinho. Para isso, utilizámos uma abordagem quantitativa com amostra por conveniência (não probabilística), recolhendo 107 questionários válidos de consumidores. Concluímos que o vinho tinto não é considerado como tendo qualidade superior face a outros ou sequer que tenha melhor sabor, particularmente entre as pessoas mais velhas. Em relação ao valor médio por garrafa que a pessoa despende, essa questão não está relacionada com o tipo de vinho preferido. O vinho branco não é associado ao sexo feminino. Também não foi encontrada uma relação significativa entre consumo de vinho pelo sexo feminino e o seu sentimento de liberdade. Da mesma forma, a associação aos valores de aventura e auto-confiança não se relaciona com a preferência por vinho branco.
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Bonasegale, Luca <1994&gt. "China Wine Revolution: Is China Becoming a World Wine Power?" Master's Degree Thesis, Università Ca' Foscari Venezia, 2018. http://hdl.handle.net/10579/13990.

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Negli ultimi anni la crescente importanza del mercato del vino cinese ha interessato molti studiosi, che hanno descritto questo mercato prevalentemente da un punto di vista estero per potere inseririsi meglio in esso. Ad ogni modo, l'autore ritiene che sia necessaria anche un'analisi del mercato da una prospettiva cinese. Questo lavoro darà quindi informazioni rilevanti sull'industria vinicola cinese, senza dimenticare la rilevanza straniera su di esso. L'intento di questo studio è quindi quello di fornire una discussione esauriente su come questo mercato si è evoluto, con una particolare attenzione negli ultimi 20 anni, al fine di prevedere le sue tendenze. Il primo capitolo descriverà lo sviluppo dell'industria vinicola cinese e del vino come prodotto, descrivendone le caratteristiche, i vitigni e le principali aree di coltivazione dell'uva. Infine, verrà fornito uno studio approfondito sui cambiamenti del profilo e delle abitudini del consumatore di vino cinese. Nel secondo capitolo verrà presentata una descrizione dello stato del mercato del vino mondiale per meglio evidenziare le peculiarità di quello cinese. Verranno presentati e discussi i dati economici relativi agli ultimi 20 anni. Le principali aziende produttrici di vino del paese, verranno successivamente presentate. Infine, uno studio sui canali di distribuzione del mercato del vino cinese sarà fatto con particolare attenzione alla crescente importanza del commercio elettronico. L'ultimo capitolo si concentrerà sulla struttura legale del vino. Dagli anni '80 sono stati fatti grandi miglioramenti su questo argomento, partendo da una legislazione poco chiara e approssimativa a quella più vicina agli standard internazionali. Le principali leggi relative al vino saranno discusse con un nuovo progetto per un sistema di classificazione e una certificazione di qualità.
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Books on the topic "Wine"

1

Wing, Robert N. Wing on wine. Lewiston, Idaho: Wing Vine Publication, 2005.

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Joly, N. Biodynamic wine, demystified. San Francisco, CA: Wine Appreciation Guild, 2008.

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Joly, N. Biodynamic wine, demystified. San Francisco, CA: Wine Appreciation Guild, 2007.

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Sloan, John C. The surprising wines of Switzerland: A practical guide to Switzerland's best kept secret. London: JCS Communications, 1995.

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Ginsburg, Daniel E. The art and business of champagne. Jefferson, N.C: McFarland, 2006.

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1905-1976, Schoonmaker Frank, ed. The new encyclopedia of wine. London: Century, 1990.

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Nardella, Gino. Wine and wine service. London: B.T. Batsford, 1986.

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DuBose, Fred. The ultimate wine lover's guide 2006. 2nd ed. New York: Sterling Pub. Co., 2005.

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Tucker, Julie. Wine passport Bubbly: The handy guide to sparkling wines : drink like a local. San Francisco, CA: SmartsCo, 2005.

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Mayson, Richard. Portugal's wines and wine-makers: Port, Madeira, and regional wines. San Francisco: Wine Appreciation Guild, 1992.

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Book chapters on the topic "Wine"

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Darriet, Philippe, and Alexandre Pons. "Wine." In Springer Handbook of Odor, 25–26. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-26932-0_8.

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Grainger, K. "Wine." In Membrane Processing, 316–33. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118457009.ch14.

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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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Kuno, Masaru. "Wine." In Introductory Science of Alcoholic Beverages, 145–212. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003218418-4.

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Meredith, George. "Wine." In English Domestic Life during the last 200 years, 164–68. London: Routledge, 2023. http://dx.doi.org/10.4324/9781003397908-37.

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Linskens, H. F., and J. F. Jackson. "Wine Analysis." In Wine Analysis, 1–8. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83340-3_1.

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Singleton, V. L. "Wine Phenols." In Wine Analysis, 173–218. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83340-3_7.

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Fugelsang, Kenneth C. "The Lactic Acid Bacteria." In Wine Microbiology, 3–47. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_1.

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Fugelsang, Kenneth C. "Acetic Acid Bacteria." In Wine Microbiology, 48–67. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_2.

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Fugelsang, Kenneth C. "Yeasts and Molds." In Wine Microbiology, 68–116. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_3.

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Conference papers on the topic "Wine"

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Kubát, Patrik. "Emergence of Wine Destinations and Wine Products: For a Few Wine Experiences More." In 7th International Scientific Conference – EMAN 2023 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/eman.2023.257.

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Wine destinations appeared as places where anyone can come to enjoy nature, food, cultural habits, food, and wine, whether they consume it or not. The intersection and combination of two different sectors (viticul­ture and tourism) became a new type of tourism and a new marketing tool to attract tourists, consumers, and customers to wine destinations as plac­es of new experiences. Similarly, Sergio Leone had no idea of the story of the sequel to his famous Spaghetti Western. Just as wine destinations had no idea of the possible interconnection of different sectors and how this devel­opment would evolve. Was that development intended or was it made more spontaneously by actors on the side of supply and participants on the side of demand, or cooperation of both as prosumers? In retrospect, this devel­opment can be evaluated as natural, as evidenced by the continued interest in this phenomenon. The article is a kind of contemplation and discusses the emergence and development of wine destinations from a regional, nation­al, and international perspective in the context of wine tourism. The method of synthesis is used to capture the connection of parts to a whole. The whole in this case is a wine destination composed of various attributes (as a desti­nation), activities (as a product and services), people (as a place to work), and values (as a catalyst for emotions and experiences). The so-called research from the table includes both the theoretical controversy and a look at the current wine tourism and wine destinations from a different angle in the field of marketing, management, or sustainability.
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Soares, Oliverio D., and Paulo Barros. "Wine spectrocolorimetry." In 1998 International Conference on Applications of Photonic Technology, edited by George A. Lampropoulos and Roger A. Lessard. SPIE, 1998. http://dx.doi.org/10.1117/12.328631.

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Brence, Ieva, and Ance Ozolina. "Wine market in France: challenges for a wine producer." In 20th International Scientific Conference "Economic Science for Rural Development 2019". Latvia University of Life Sciences and Technologies. Faculty of Economics and Social Development, 2019. http://dx.doi.org/10.22616/esrd.2019.086.

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Lozano, J., J. P. Santos, M. C. Horrillo, J. M. Cabellos, T. Arroyo, Matteo Pardo, and Giorgio Sberveglieri. "Electronic Nose For Measuring Wine Evolution In Wine Cellars." In OLFACTION AND ELECTRONIC NOSE: Proceedings of the 13th International Symposium on Olfaction and Electronic Nose. AIP, 2009. http://dx.doi.org/10.1063/1.3156568.

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Bhowmick, Sourav S., Aixin Sun, and Ba Quan Truong. "Why not, WINE?" In the 23rd International Conference. New York, New York, USA: ACM Press, 2014. http://dx.doi.org/10.1145/2567948.2577028.

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Bhowmick, Sourav S., Aixin Sun, and Ba Quan Truong. "Why not, WINE?" In the 21st ACM international conference. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2502081.2502098.

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BINET1, Floriane. "“Silex vitioeno module porte-greffe”: an information system to gather experimental results on grapevine rootstocks." In IVES Conference Series vine wine. IVES Conference Series vine wine, 2024. http://dx.doi.org/10.58233/vbvhrqjo.

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SHCHERBATYUK, Nataliya. "Hydraulic redistribution and water movement mechanisms in grapevines." In IVES Conference Series vine wine. IVES Conference Series vine wine, 2024. http://dx.doi.org/10.58233/0zsk7k8q.

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Context and purpose of the study – Plants have been shown to redistribute water between root sections and soil layers along a gradient of decreasing water availability. One benefit of this hydraulic redistribution is that water can be transported from roots in wet soil to others in dry soil, delaying the onset of water stress and increasing root longevity in dry environments. Grapevines are thought to redistribute water laterally across the trunk from wet to dry portions of the root system. However, it is unknown whether the phloem contributes to such water redistribution. The objectives of the present study were: (1) to determine the pathways of water transport through the vine form wet soil areas to the dry areas; (2) to determine the potential phloem contribution to this water movement.
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test, test author. "Anthocyanin and trans resveratrol accumulation is associated with abscisic acid and methyl jasmonicanthocyanin and trans-resveratrol accumulation is acid in berry skin of vitis vinifera L. Cvs. Malbec, Bonarda, Syrah, Cabernet sauvignon, and Pinot noir." In IVES Conference Series vine wine. IVES Conference Series vine wine, 2022. http://dx.doi.org/10.58233/w4ttf1u6.

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umor, Mr. "CHARACTERIZATION OF SIMPLE POLYPHENOLS IN SEEDS OF AUTOCHTHONOUS GRAPEVINE VARIETIES GROWN IN CROATIA (<i>VITIS VINIFERA</i> L.)." In IVES Conference Series vine wine. IVES Conference Series vine wine, 2020. http://dx.doi.org/10.58233/utxw33ra.

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Reports on the topic "Wine"

1

Dharmadhikari, Murli R., Sebastian Donner, and Jennifer Hansen. Experimental Wine Making. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-2399.

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Carpenter, Brandon H., Randall J. Vos, Gail R. Nonnecke, and Sebastian Donnor. Time of Harvest and Wine Quality of Esprit Wine Grapes. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-746.

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Tabor, Paul, and Paul A. Domoto. Evaluation of Wines from the Cold Hardy Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2014. http://dx.doi.org/10.31274/farmprogressreports-180814-424.

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Holland, Gavin. Wireless Network Emulation System (WiNE). Fort Belvoir, VA: Defense Technical Information Center, March 2005. http://dx.doi.org/10.21236/ada433550.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-1034.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-1345.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2004. http://dx.doi.org/10.31274/farmprogressreports-180814-1351.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-1856.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-2440.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-2508.

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