Log in

Relevant bibliographies by topics / Wine and wine making Instruments / Journal articles

Journal articles on the topic 'Wine and wine making Instruments'

To see the other types of publications on this topic, follow the link: Wine and wine making Instruments.

Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Wine and wine making Instruments.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Rihn, Alicia L., Kimberly L. Jensen, and David W. Hughes. "Consumer Perceptions of Wine Quality Assurance Programs: An Opportunity for Emerging Wine Markets." Sustainability 14, no. 4 (February 18, 2022): 2340. http://dx.doi.org/10.3390/su14042340.

Full text

Abstract:

Quality assurance programs (QAPs) may add value to wines through reassuring consumers of wine quality prior to purchase and consumption. In Tennessee, the potential to use a wine QAP is being explored as a means to improve the industry’s economic sustainability. To date, several QAPs exist, but studies directly related to their impact on consumer behavior for wines from emerging areas are scarce. We used an online survey instrument to elicit consumer perceptions of QAPs importance on wine purchasing decisions and how the presence of a QAP may impact their purchasing behavior for a wine from an emerging area (e.g., Tennessee). Wine involvement, QAP perceptions, and familiarity were also measured. A mixed-process model was used to estimate the two ordered probit models for importance of QAPs and the influence of QAPs on Tennessee wine purchases, where QAP importance was treated as a latent variable influencing Tennessee wine purchases. Ordinal probit estimates suggest that greater on-site spending and greater perceived benefits of QAPs (as indicators of quality and standardization) resulted in a higher probability of perceived QAP importance when making wine purchasing decisions. Reduced form estimates of the model of Tennessee wine purchases indicated distance to wine producing areas, female gender, and familiarity with Tennessee wines each negatively influenced the potential impact of QAPs on Tennessee wine purchases. However, on-site spending at wineries and perceived benefits of a Tennessee QAP increased likelihood of Tennessee wine purchases.

APA, Harvard, Vancouver, ISO, and other styles

2

Pinu, Farhana. "Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches." Fermentation 4, no. 4 (November 7, 2018): 92. http://dx.doi.org/10.3390/fermentation4040092.

Full text

Abstract:

Chemical analysis of grape juice and wine has been performed for over 50 years in a targeted manner to determine a limited number of compounds using Gas Chromatography, Mass-Spectrometry (GC-MS) and High Pressure Liquid Chromatography (HPLC). Therefore, it only allowed the determination of metabolites that are present in high concentration, including major sugars, amino acids and some important carboxylic acids. Thus, the roles of many significant but less concentrated metabolites during wine making process are still not known. This is where metabolomics shows its enormous potential, mainly because of its capability in analyzing over 1000 metabolites in a single run due to the recent advancements of high resolution and sensitive analytical instruments. Metabolomics has predominantly been adopted by many wine scientists as a hypothesis-generating tool in an unbiased and non-targeted way to address various issues, including characterization of geographical origin (terroir) and wine yeast metabolic traits, determination of biomarkers for aroma compounds, and the monitoring of growth developments of grape vines and grapes. The aim of this review is to explore the published literature that made use of both targeted and untargeted metabolomics to study grapes and wines and also the fermentation process. In addition, insights are also provided into many other possible avenues where metabolomics shows tremendous potential as a question-driven approach in grape and wine research.

APA, Harvard, Vancouver, ISO, and other styles

3

Celotti, Emilio, Georgios Lazaridis, Jakob Figelj, Yuri Scutaru, and Andrea Natolino. "Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines." Molecules 27, no. 1 (January 5, 2022): 326. http://dx.doi.org/10.3390/molecules27010326.

Full text

Abstract:

The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins’ additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.

APA, Harvard, Vancouver, ISO, and other styles

4

Tladi, Dire. "The International Law Commission’s Draft Conclusions on Peremptory Norms of General International Law (jus cogens): Making Wine from Water or More Water than Wine." Nordic Journal of International Law 89, no. 2 (June 13, 2020): 244–70. http://dx.doi.org/10.1163/15718107-bja10007.

Full text

Abstract:

In the summer of 2019, the UN International Law Commission adopted a set of Draft Conclusions on Peremptory Norms of General International Law (jus cogens) on first reading. The Draft Conclusions cover various aspects relating to the methodology for the identification of peremptory norms and consequences of peremptory norms. The elaboration of the Draft Conclusions by the Commission provides an opportunity for the clarification of peremptory norms in order to take it out of the proverbial garage. Whether this potential is fulfilled will depend on a number of factors, including whether the Draft Conclusions are coherent, reflect practice, and address important practical considerations. The article suggests that, drawing on existing instruments, the Draft Conclusions formulate existing rules in more precise ways, and do so in a coherent manner.

APA, Harvard, Vancouver, ISO, and other styles

5

DELL'ERA, CLAUDIO, and EMILIO BELLINI. "HOW CAN PRODUCT SEMANTICS BE EMBEDDED IN PRODUCT TECHNOLOGIES? THE CASE OF THE ITALIAN WINE INDUSTRY." International Journal of Innovation Management 13, no. 03 (September 2009): 411–39. http://dx.doi.org/10.1142/s1363919609002364.

Full text

Abstract:

Since the beginning of the 1990s, innovation management literature has attempted to overcome some oversimplified dichotomies coming from well-established theories (e.g., open vs. closed, external vs. internal, cooperation vs. competition, knowledge vs. learning). The design-push approach to the study of new product development has demonstrated that technology-push and market-pull are not divorced, since each successful new product is based on improvements in both technological performance and semantic features, which together sustain the new products to act as text that helps people generate new meanings in their daily sense-making activities. In this explorative study, we try to verify the extension of the design-push approach from science-based and specialised supplier industries (e.g., optical instruments, electronics, furniture) to more traditional, supplier-dominated industries (in this case, the wine industry), where its use could be counterintuitive. We then explain new product development, moving from the integration of technological and semantic dimensions of new products. We present the results of eleven case studies of successful new product development processes developed by companies located in Italy, known as one of the most innovative wine-producing areas in Europe. We assume that product innovation in traditional industry is only incremental, since technologies, operations and marketing processes are expected to be stable and predictable. Nevertheless, the empirical results show that the new product development process in the wine industry offers empirical insights that lead to a better understanding of the design-push approach; designing a new wine means not only to achieve new technical features but also to generate new product meanings. Through the identification of practices enabling a coherent innovation of product functions and meanings, this empirical research allows the enrichment of the design driven model. The coherence between the technology, function, language and message of a new wine can be obtained with different practices and development paths: the integrated approach, the semantic-oriented approach and the function-oriented approach. Additionally, the network of actors that wine companies access changes according to the innovation approach they adopt.

APA, Harvard, Vancouver, ISO, and other styles

6

Gervais, Pierre. "Mercantile Credit and Trading Rings in the Eighteenth Century." Annales (English ed.) 67, no. 04 (December 2012): 693–730. http://dx.doi.org/10.1017/s239856820000042x.

Full text

Abstract:

Merchant credit was the main source of profit for economic agents in the eighteenth-century. Managing cash, commercial instruments, and account books, Atlantic traders such as Gradis of Bordeaux—who dealt in colonial products (including indigo, sugar, and coffee) and exported staples (flour and wine) to Quebec—or Hollingsworth of Philadelphia (an important dealer in flour and colonial produce) achieved market domination through specialized credit networks integrating market exchange and both moral and social interactions. Since a Weberian or a Homo Oeconomicus view of these complex credit activities leads to anachronisms, this article eschews standard economic approaches in favor of more historicized views of early modern economic activity, credit networks, and profit-making techniques.

APA, Harvard, Vancouver, ISO, and other styles

7

Molina Martínez, Rubén, and Vianey Baltazar Ramos. "Strategies to Increase Exports of Wine Companies of the Valle de Guadalupe Region in Baja California, México." European Journal of Studies in Management and Business 23 (November 2022): 18–30. http://dx.doi.org/10.32038/mbrq.2022.23.02.

Full text

Abstract:

This research analyzes the exports of wine companies in the Valle de Guadalupe region in the State of Baja California, Mexico. The objective is to determine the factors that induce strategic decision making to achieve a high-performance level of productive capacity. The hypothesis suggests that production, technological innovation, and competitiveness are the factors that favor the exports of these wine companies. For the statistical analysis, Partial Least Squares structural equation modeling (PLS-SEM) is used, including the evaluation of the out-of-sample predictive power by means of PLS predict. The methodology used includes a qualitative analysis of the current situation on the subject and a quantitative study of data obtained by applying a 41-item instrument to ninety-two companies. The main findings show that the variable that presents a higher degree of association is competitiveness and the variable that presents a lower degree is production. Another finding is that there is a need to strengthen collaborative projects with a Cluster Approach, in which the collaboration network between these companies, government agencies, wine associations and educational institutions must be actively involved. The main strategies proposed are three: the first in relation to competitiveness is to improve operational planning to increase productivity. The second is to achieve a more competitive price by purchasing supplies collaboratively between companies; the existing common bond and business cooperation will allow exports to increase. The third is to manage a greater participation of the government, in terms of financing and support, investment in highway infrastructure, reduction of taxes on this item and the sustainable administration of the State's water resources.

APA, Harvard, Vancouver, ISO, and other styles

8

Kotašová, Daniela. "Domestic Music Making and its Instruments: Zpráva z mezinárodní konference hudebních nástrojů v Edinburghu." Muzeum Muzejní a vlastivedná práce 60, no. 1 (2022): 64–68. http://dx.doi.org/10.37520/mmvp.2022.007.

Full text

Abstract:

June 2022 saw the biennial conference on musical instruments organized by The Galpin Society in association with The University of Edinburgh. The papers presented a wide range of organological topics related to the fields of stringed instruments and especially wind instrument (woodwind and brass). During the conference, various options for the research methodology were presented: from the description of the construction and technical features of the instrument, decoration and design, through archival research, socio-economic aspects of production and trade, to the acoustic properties of the instruments. There was also the topic of the use of social media.

APA, Harvard, Vancouver, ISO, and other styles

9

YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, no. 11 (1999): 868–78. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.868.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 3 (2000): 172–82. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.172.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 4 (2000): 235–43. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.235.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 5 (2000): 318–27. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.318.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 2 (2000): 91–101. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.91.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

YOKOTSUKA, Koki. "Wine Making Principles (2)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, no. 12 (1999): 956–65. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.956.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

YOKOTSUKA, Koki. "Wine Making Principles (3)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 1 (2000): 17–22. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.17.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Skinner, William. "Making homemade wine, online." Ethnologie française Vol. 51, no. 3 (October 5, 2021): 577–87. http://dx.doi.org/10.3917/ethn.213.0577.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Slavický, Tomáš. "The Innovations of Václav František Červený (1819–1896) and the Austrian-Czech Tradition of Making Chromatic Brass Instruments." Musicalia 11, no. 1-2 (2020): 46–92. http://dx.doi.org/10.37520/muscz.2019.002.

Full text

Abstract:

Václav František Červený became the founder of the Austro-Czech tradition of manufacturing chromatic brass instruments, which represented in their day an alternative to Adolph Sax’s system. Červený’s innovations were realised successively from the 1840s through the ’80s. Many of these instruments are still being made and used mainly in the successor states of Austro-Hungarian Empire, Germany, and eastern Europe. The study focuses on Červený’s main innovations. Thanks to the solving of the technical problems associated with instrument bodies with a conical bore, Červený succeeded at creating a complete family of wide-bored instruments ranging from the flugelhorn to the contrabass tuba. These instruments became the foundation of Austro-Czech wind music and of its style of instrumentation.

APA, Harvard, Vancouver, ISO, and other styles

18

HARA, Shodo. "Breeding and application of killer wine yeasts in wine making." Journal of the agricultural chemical society of Japan 63, no. 12 (1989): 1888–92. http://dx.doi.org/10.1271/nogeikagaku1924.63.1888.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Dimitrovski, Darko, Veronika Joukes, Susana Rachão, and Manuel Luís Tibério. "Wine tourism apps as wine destination branding instruments: content and functionality analysis." Journal of Hospitality and Tourism Technology 10, no. 2 (June 11, 2019): 136–52. http://dx.doi.org/10.1108/jhtt-10-2017-0115.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Grenier, Pierre, Inmaculada Álvarez, Jean-Marie Roger, Vincent Steinmetz, Pierre Barre, and Jean-Marie Sablayrolles. "Artificial intelligence in wine-making." OENO One 34, no. 2 (June 30, 2000): 61. http://dx.doi.org/10.20870/oeno-one.2000.34.2.1007.

Full text

Abstract:

<p style="text-align: justify;">In this paper, some terms of Artificial Intelligence are defined. Some present and potential applications of knowledge based systems are presented in the field of wine-making. Areas of concern were: multi sensor fusion, prediction by model cooperation, and diagnosis. Artificial intelligence techniques can indeed be applied for aiding the wine-maker in his choices. They facilitate the combination between experience and recent progress in technology. When associated with statistical processing, they allow knowledge sources to be used more effectively. Beyond wine-making, the prospects of artificial intelligence are promising for research and food industry, especially for improving the robustness of measurement systems (multi-sensors, sensors interpreted or validated by models), and for process diagnosis (risk prediction, action proposal).</p>

APA, Harvard, Vancouver, ISO, and other styles

21

Schaefer, W. W. "HOT CLIMATE/TROPICAL WINE MAKING." Acta Horticulturae, no. 785 (May 2008): 477–82. http://dx.doi.org/10.17660/actahortic.2008.785.62.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

OUGH, CORNELLUS S. "Chemicals used in Making Wine." Chemical & Engineering News 65, no. 1 (January 5, 1987): 19–28. http://dx.doi.org/10.1021/cen-v065n001.p019.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Skelton, Stephen. "Making sense of wine tasting: your essential guide to enjoying wine." Journal of Wine Research 24, no. 1 (March 2013): 78–79. http://dx.doi.org/10.1080/09571264.2013.764664.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Feier, Iwona, Aleksandra Migała, Marta Pietruszka, and Mateusz Jackowski. "Roman Wine in Barbaricum. Preliminary Studies on Ancient Wine Recreation." Heritage 2, no. 1 (January 24, 2019): 331–38. http://dx.doi.org/10.3390/heritage2010022.

Full text

Abstract:

Ancient Roman wine is found outside of the borders of the Roman world as a result of the Roman influence, trade and political relations. In our project, we decided to extensively research and recreate the ancient method of wine making in order to understand ancient viticulture and viniculture as it could have been if implemented outside of the borders. The objective was to recreate roman wine using ancient methods based on ancient texts (such as Columella, Pliny the Elder, Cicero, Cato the Elder, Galenus and Mago). The wine was made using modern grapes grown on lands considered by the Romans as barbaric (i.e., outside the Roman Limes), in modern Poland. The aim of the project—except for the wine making itself—was to measure the level of alcohol created through fermentation process. Ethanol levels in samples were obtained using gas chromatography (GC).

APA, Harvard, Vancouver, ISO, and other styles

25

Fedorova, N. E. "MARKETING COMMUNICATION INSTRUMENTS OF THE UKRAINIAN WINE INDUSTRY ENTERPRISES." Economic innovations 19, no. 2(64) (July 7, 2017): 303–9. http://dx.doi.org/10.31520/ei.2017.19.2(64).303-309.

Full text

Abstract:

The article is dedicated to the aspects of wine marketing in Ukraine. The peculiarities of marketing activity of the wine industry enterprises are determined. The list of the most used marketing communication tools of domestic companies is studied. The necessity of investigation of the possibilities of using non-standard means of promotion in the practice of Ukrainian wine-makers is emphasized.

APA, Harvard, Vancouver, ISO, and other styles

26

Jurevičienė, Daiva, and Agnė Jakavonytė. "Alternative Investments: Valuation of Wine as a Means for Portfolio Diversification." Verslas: Teorija ir Praktika 16, no. 1 (March 30, 2015): 84–93. http://dx.doi.org/10.3846/btp.2015.606.

Full text

Abstract:

This article analyses wine as an alternative investment tool and its relevance for investment portfolio diversification. Advantages and disadvantages of alternatives, benefits and weakness and peculiarities of investing in wine are systemised. In addition, the article looks at statistical data analysis of fine wine market and compares wine with other investment tools. The examination is based on three investment instruments: US equities (using SandP 500 index), bonds (using US 20-Year treasury constant maturity rate/DGS20) and wine (based on Fine Wine Investable index) using 1993–2012 (end of year) data. The investment portfolios made with two and three above-mentioned investment tools basing on H. Markowitz’s investment portfolio theory and effective curves are presented. It was found that return on investments only from equities and bonds or wine and one of these traditional instruments are signally less than from the investment mix of all three tools. Furthermore, portfolios made only from equities and bonds provide the lowest return compared to others. Choosing from two investments portfolios, results of bond/wine portfolios propose higher return with the same risk level compared to equities/wine portfolio. Consequently, despite some slowdown of wine index during financial crises, wine relevance for portfolio diversification in post crises period was proved.

APA, Harvard, Vancouver, ISO, and other styles

27

Carrol, Alison. "Wine Making and the Politics of Identity in Alsace, 1918–1939." Contemporary European History 29, no. 4 (November 2020): 380–93. http://dx.doi.org/10.1017/s0960777320000375.

Full text

Abstract:

This article examines the politics of wine making in Alsace in the two decades after the region returned to French rule in 1918. During these years Alsatian wine makers worked to transform their wines to meet the tastes of French drinkers, following five decades of producing wine for German consumption. As wine makers grappled with the question of how to secure the future of their industry, Alsatian wine became emblematic of the most contentious aspects of Alsace's reintegration into France. The introduction of new laws on viticulture raised the question of what was French about wine, the wine industry's woes symbolised the difficulties of Alsace's economic reintegration and wine became an emblem for often fierce wrangling over identity and belonging in the recovered region. This article traces this process and argues that while wine became a symbol of the complications of reintegration, its importance in understandings of French national culture equally allowed it to offer a solution to the problems that return to France caused for Alsace's wine industry in the interwar years. In this way, this case study of the politics of wine making in Alsace is suggestive of wine's broader power as a symbol of national belonging.

APA, Harvard, Vancouver, ISO, and other styles

28

Ruiz-Molina, María Eugenia, Irene Gil-Saura, and Gloria Berenguer-Contrí. "Instruments for Wine Promotion in Upscale Restaurants." Journal of Foodservice Business Research 13, no. 2 (May 18, 2010): 98–113. http://dx.doi.org/10.1080/15378021003784483.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, and Manuel Ramírez. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (November 10, 2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.

Full text

Abstract:

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

APA, Harvard, Vancouver, ISO, and other styles

30

MALÍK, F., V. HACAJ, P. HANDZUŠ, A. DOBOŠ, G. VOJTEKOVÁ, A. ŠŤASTNÝ, and L. HRDNA. "Results of application of active dry wine yeast in Czechoslovak wine making." Kvasny Prumysl 32, no. 2 (February 1, 1986): 29–33. http://dx.doi.org/10.18832/kp1986007.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

TSUKAMOTO, Toshihiko. "Jointventure Company Wine Making in China." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 5 (1989): 291–96. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.291.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

YOKOMORI, Yoichi. "Technology of Wine Making in Australia." JOURNAL OF THE BREWING SOCIETY OF JAPAN 85, no. 9 (1990): 610–16. http://dx.doi.org/10.6013/jbrewsocjapan1988.85.610.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

NISHINO, Haruo. "Review of Recent Wine Making Technology." JOURNAL OF THE BREWING SOCIETY OF JAPAN 98, no. 11 (2003): 756–67. http://dx.doi.org/10.6013/jbrewsocjapan1988.98.756.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

McCann, Shaun. "Decisions in HCT and wine-making." Bone Marrow Transplantation 55, no. 12 (June 7, 2020): 2219–20. http://dx.doi.org/10.1038/s41409-020-0960-z.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Suhaj, M., and M. Koreňovská. "Distribution of selected elements as wine origin markers in the wine-making products." Czech Journal of Food Sciences 24, No. 5 (November 12, 2011): 232–40. http://dx.doi.org/10.17221/3319-cjfs.

Full text

Abstract:

The analysis of the trace elements has been shown to be a valuable tool to discriminate wines according to their region of origin. As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specific markers indicating the origin of Slovak wines according to the vineyard regions. Several factors, such as the environmental contamination, agricultural practices, climatic changes, and others, may markedly change the multielement composition of the wine and may endanger the relationship between the wine and the soil composition. The effect was studied of the viniculture process on the distribution of selected markers in the winemaking products. The main markers pass from the vineyard soil to the grape, and the main portion leaves the winemaking process in the press cake and yeast lees. Very significant correlation of the wine origin markers was found between changed the wine making products and the vineyard soils. The sugar addition to grape juice to some extent the total element compositions of wines but did not result in substantial changes of the markers determining the wine origin.  

APA, Harvard, Vancouver, ISO, and other styles

36

Patterson, D. A., M. Bowstead, A. Tran, and B. J. James. "Towards Continuous Wine Making: The Optimization of Mixed Matrix Membranes for Wine Fining." Procedia Engineering 44 (2012): 131–32. http://dx.doi.org/10.1016/j.proeng.2012.08.334.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Bokkhim, Huma, Praksha Neupane, Smita Gurung, and Rojeena Shrestha. "Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making." Journal of Food Science and Technology Nepal 10 (November 30, 2018): 18–23. http://dx.doi.org/10.3126/jfstn.v10i0.19631.

Full text

Abstract:

A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl2 solution (0.1, 0.2, 0.3,0.4 and 0.5M) for 30 minutes. The molar concentration with minimum cell leakage (0.2M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physico-chemical properties; total soluble solids (T.S.S.), acidity and pH of red and white grapes were analyzed and were found to be 16.4±0.10oBx, 0.38±0.02% and 3.90±0.02 for white grapes and 19±0.15oBx, 0.64±0.01% and 3.1±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in T.S.S. was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final T.S.S. of wines was not significantly different for yeast types but higher values were noted for red wine (FY, 7.11±0.26 & EY, 7.33±0.19) than for white wine (FY, 6.1±0.10 & EY, 6.2±0.10). Similar trend was noted for final acidity of red wine (FY, 0.83±0.01 & EY, 0.84±0.02%). Though, no significant effect of yeast type on alcohol production was noted, the average alcohol content of red (FY, 13.22±0.26% & EY, 13.72±0.44%) and white (FY, 9.21±0.21% & EY, 9.64±0.38%) wine were found to be significantly different. However, wine prepared from EY was less turbid (Red wine, 95 NTU & White wine, 140 NTU) and had higher clarity (L*) than wine from FY. So, from this study it was concluded that encapsulating wine yeast does not affect its fermenting capability but will aid in production of less turbid wine which will definitely simplify the filtration process.

APA, Harvard, Vancouver, ISO, and other styles

38

Goncharuk, Anatoliy G. "Wine business performance benchmarking: a comparison of German and Ukrainian wineries." Benchmarking: An International Journal 25, no. 6 (August 6, 2018): 1864–82. http://dx.doi.org/10.1108/bij-06-2017-0131.

Full text

Abstract:

Purpose The purpose of this paper is to evaluate and compare the efficiency of wine making in Germany and Ukraine in order to find the controllable factors of wine business performance using benchmarking tools. Design/methodology/approach The models of data envelopment analysis and other benchmarking tools are used to analyse the efficiency of wineries in two countries. Returns to scale, scale efficiency, super-efficiency and some other indicators are examined. The research is based on the sample of 36 German and Ukrainian wineries. Findings The hypothesis of higher wine making relative efficiency in Germany was compared with Ukrainian wine making, then analytically and statistically verified. A relatively high average scale efficiency score indicates good potential (above 30 per cent) for efficiency growth, due to the optimisation of a scale of production and sales. Generally, wine making in Germany and Ukraine has increasing returns to scale. The high-efficient wine business cannot bring great losses. It was found that the most efficient combinations of size and legal form of business organisation for wine business are presented in Germany. Research limitations/implications The research is limited by a single industry of only the two countries. Practical implications This study provides useful information for researchers, investors and policy makers, enabling them to understand the current state, basic problems, controllable factors and efficiency levels of wine making in Germany and Ukraine. It may be useful to wine producers in these countries for improving their business performance. Originality/value This is the first paper that compares wine business performance and discloses its factors for Germany and Ukraine.

APA, Harvard, Vancouver, ISO, and other styles

39

Seccia, A., F. G. Santeramo, E. Lamonaca, and G. Nardone. "On the effects of bilateral agreements in world wine trade." BIO Web of Conferences 12 (2019): 03009. http://dx.doi.org/10.1051/bioconf/20191203009.

Full text

Abstract:

During the last decades there have been significant changes in trade regulations that are modifying the global trade of wine. The number of non-tariff measures (NTMs) adopted in the wine sector is relevant. Similarly, a large number of bilateral trade agreements have been adopted. Despite the regulation is heavy, the impact of these policy instruments on trade is not always clear, nor quantified at global scale. We investigate the effects that bilateral NTMs are showing on global imports of wine. In particular, we estimate a gravity model to explain how bilateral NTMs influence wine trade, and we disentangle these effects for different segments of the international market of wine. Our results suggest that bilateral NTMs tend to favour imports of wine. Differences emerge across market segments and types of regulations. In particular, the Technical Barriers to Trade favour (friction) bottled (bulk) wine; pre-shipment inspections enhance imports of bottled wine; the Sanitary and Phytosanitary Standards are the most trade-enhancing NTMs, regardless of the market segment.

APA, Harvard, Vancouver, ISO, and other styles

40

Levitskaia, Alla. "Development of the potential of viticulture and wine tourism in ATU Gagauzia." University Economic Bulletin, no. 41 (March 30, 2019): 7–14. http://dx.doi.org/10.31470/2306-546x-2019-41-7-14.

Full text

Abstract:

Formulation of the problem. Winemaking in ATU Gagauzia is a strategic industry. The share of wine-making in the total industrial production of ATU Gagauzia is 60 per cent. The wine-making potential is represented by 16 wine-making enterprises. However, not all of them are ready to accept tourists and develop wine tourism. Setting the task, the purpose of the study. The study aimed to identify the heritage of wine tourism in the ATU Gagauzia, with the main aim of elaborating development strategies for the wine tourism potential and ensuring a sustainable regional development. Presentation of the main material (results of work). Viticulture and wine tourism (enotourism) is currently a promising and profitable direction for the development of rural tourism in rural areas. It includes not only learning the technology of growing grapes, wine production, but also learning the history, culture, and traditions of the region. The wine tourism, as part of rural tourism, directly contributes to the development of regional economic. In the EU policy, the development of enotourism plays an important role in the development of wine-makers services and employment growth in rural areas. Factors contributing to the development of wine tourism in ATU Gagauzia are: a special combination of climatic and soil conditions creates a favorable terroir for winemaking; high industry concentration of production and a wide assortment line of wine products; availability of development potential associated with viticulture and viniculture tourism: rural, environmental, gastronomic and ethnographic. Conclusions. There are three main strategic goals of development of the potential of viticulture and wine tourism in atu Gagauzia: development of tourist destinations of Gagauzia based on active wineries; formation of attractions (hotel and restaurant business, museums, folk crafts, concert organizations, and theater) around "zones of attraction" - wineries; promoting the emergence and development of network interaction of the main players of tourism development.

APA, Harvard, Vancouver, ISO, and other styles

41

Rice, Prudence M. "Peru's colonial wine industry and its European background." Antiquity 70, no. 270 (December 1996): 785–800. http://dx.doi.org/10.1017/s0003598x00084064.

Full text

Abstract:

Among the industrial crafts introduced into the Hispanic New World was the growing of grapes, and the making of wine at a grand scale. The technology and the artefacts of wine-making in Spain were, in their turn, largely those of the Roman world. These continuities, and their changing contexts, are evident in this study of the wine-making bodegas of a Peruvian valley.

APA, Harvard, Vancouver, ISO, and other styles

42

Warman, Russell D., and Gemma K. Lewis. "Wine place research." International Journal of Wine Business Research 31, no. 4 (November 18, 2019): 493–508. http://dx.doi.org/10.1108/ijwbr-09-2018-0052.

Full text

Abstract:

Purpose Place is an important aspect of wine quality, contributing both distinct sensory characteristics and symbolic significance to the consumer’s experience, particularly in premium wine markets. The concepts of provenance and terroir, and the processes they describe, communicate meaning and significance along the value chain from wine production to consumption. This paper aims to clarify how these concepts are defined, how they contribute to premium wine value chains and how a greater understanding of these concepts by wine science researchers, and other actors, can enhance consumer value. Design/methodology/approach To address these aims, a conceptual framework is developed, which outlines the conditions needed to fulfil the wine/place experience through the value chain. This framework resulted from discussions within a team of researchers currently undertaking a large project into place distinctiveness in Pinot Noir wines in Australia. The refinement and exploration of the concept is grounded in a multidisciplinary literature review. Findings Through application of the framework, wine science researchers are advised to develop a knowledge co-production approach with other actors in the value chain. Doing so enables all actors to use evidence-based storytelling to enhance the role that place has in premium wine value and consumer experience. Originality/value Overall, this paper contributes to the conversation surrounding the value of terroir and provenance, particularly as they relate to premium wine in New World wine regions. The innovative framework is applicable for both business and wine science researchers, especially those with decision-making responsibility and associated with wine science research institutions, funding bodies, industry partnerships and consortia.

APA, Harvard, Vancouver, ISO, and other styles

43

de Llorens Duran, Josep Ignasi. "Wine cathedrals: making the most of masonry." Proceedings of the Institution of Civil Engineers - Construction Materials 166, no. 6 (December 2013): 329–42. http://dx.doi.org/10.1680/coma.12.00023.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

HARAKAWA, Mamoru. "Freeze Dried Leuconostoc oenos for Wine Making." JOURNAL OF THE BREWING SOCIETY OF JAPAN 92, no. 10 (1997): 709–12. http://dx.doi.org/10.6013/jbrewsocjapan1988.92.709.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Neihart, Braden. "Wine, Terroir and Utopia: Making New Worlds." Journal of Cultural Analysis and Social Change 6, no. 2 (December 28, 2021): 15. http://dx.doi.org/10.20897/jcasc/11453.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Plackett, Benjamin. "Grape expectations: making Australian wine more sustainable." Nature 602, no. 7895 (January 31, 2022): 176. http://dx.doi.org/10.1038/d41586-022-00218-z.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Roig, B., and O. Thomas. "UV monitoring of sugars during wine making." Carbohydrate Research 338, no. 1 (January 2003): 79–83. http://dx.doi.org/10.1016/s0008-6215(02)00396-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Nge, Sonya Titin, and Apriliana Ballo. "Pengaruh Lama Fermentasi Terhadap Kadar Alkohol dan Tingkat Kesukaan Wine Sorgum (Sorghum bicolor l. Moench)." Jurnal Ilmiah Teknologi Pertanian Agrotechno 7, no. 2 (October 24, 2022): 145. http://dx.doi.org/10.24843/jitpa.2022.v07.i02.p08.

Full text

Abstract:

Wine is a drink made through the fermentation process of sugar in grapes which is then converted into alcohol. Apart from grapes there is another alternative for wine making, namely sorghum seeds. The starch content in sorghum seeds can be used in wine making. The purpose of this study was to determine the effect of fermentation time on alcohol content and level of preference for sorghum wine. This research was conducted at the Laboratory of Biological Education, Artha Wacana Christian University, Kupang, using the RAL experimental method with 4 treatments and 4 repetitions. Wine is made by mixing sorghum seed extract with yeast. The treatment of fermentation time in this study was P1 (7 days), P2 (14 days), P3 (21 days) and P0 / control (5 days). The resulting wine will be tested for alcohol content using an alcohol meter and an organoleptic test to determine the panelists' preference for sorghum wine. Data analysis using ANOVA and further Duncan / DMRT test. The results showed that the highest alcohol content was in the P3 treatment with an average of 8.75%. Overall, the parameters of taste, aroma and color have a significant effect. The data showed that the average panelists preferred the P3 treatment of taste (3,41), aroma (3,55), and color (3,38). Thus sorghum seeds can be an alternative ingredient in sorghum wine making.

APA, Harvard, Vancouver, ISO, and other styles

49

Barber, Sarah B., and Mireya Olvera Sánchez. "A DIVINE WIND: THE ARTS OF DEATH AND MUSIC IN TERMINAL FORMATIVE OAXACA." Ancient Mesoamerica 23, no. 1 (2012): 9–24. http://dx.doi.org/10.1017/s0956536112000016.

Full text

Abstract:

AbstractThis paper examines the social context of music and musical instruments in pre-Columbian Mesoamerica through the detailed analysis of a late Terminal Formative period (a.d.100–250) burial from the site of Yugüe in the lower Río Verde Valley of Oaxaca. The burial contained a sub-adult male interred with an incised bone flute and a plaster-backed iron-ore mirror. The Yugüe flute is the earliest reported bone flute from Mesoamerica and is incised and carved to create the bas relief image of a skeletal male figure. Based on the instrument's archaeological context and elaborate incising, we argue that the flute was categorized in pre-Columbian ontology as an animate object that actively participated in ceremonial action at Yugüe. While the nature of such ceremony remains unclear, the incising on the flute indicates that the instrument was capable of making manifest ancestral and divine forces affiliated with rain, wind, and agricultural fertility.

APA, Harvard, Vancouver, ISO, and other styles

50

Jung, Yuson. "Parting the 'Wine Lake'." Anthropological Journal of European Cultures 20, no. 1 (March 1, 2011): 10–28. http://dx.doi.org/10.3167/ajec.2011.200102.

Full text

Abstract:

Europe has been suffering from an overproduction of wine and declining wine consumption, which has compelled the EU commission to handle unsold and unconsumed wine in Europe. This article explores the implications of the recent wine reform (part of CAP reform) of the European Union from the perspectives of the Bulgarian wine producers. Bulgaria is one of the newest members of the EU and its wine industry has traditionally been oriented towards the export sector, making it susceptible to agricultural and trade policies in national, international and supranational levels. How will the Bulgarian wine industry benefit from and/or suffer from the agricultural policies of the EU to which it now subjects itself as a member state? What are the limits of the discourse of multifunctional agriculture in the EU for these marginal wine producers? The efficacy of the CAP reform will depend on attending to the diverse historical and political legacies of the member states without sacrificing the more marginalised communities.

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!