Artykuły w czasopismach: „Wine”

1

Unwin, Tim. "UK wine: from table wines to quality wine?" Journal of Wine Research 2, nr 2 (styczeń 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, nr 6 (czerwiec 1987): 542–43. http://dx.doi.org/10.1037/027223.

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Tollison, Robert D. "Old wine, new wine". Public Choice 132, nr 1-2 (13.04.2007): 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, nr 2 (21.02.2020): 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, nr 1 (luty 1998): 108–9. http://dx.doi.org/10.1016/s0261-5177(97)00100-3.

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FAÍSCO, ANA, i DOMINGAS SIMPLÍCIO. "Enoturismo e Desenvolvimento Local: Reguengos de Monsaraz, Cidade Europeia do Vinho 2015". GOT - Journal of Geography and Spatial Planning, nr 21 (30.06.2021): 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 i I. Leigh Francis. "Consumer liking of white wines: segmentation using self‐reported wine liking and wine knowledge". International Journal of Wine Business Research 24, nr 1 (16.03.2012): 33–46. http://dx.doi.org/10.1108/17511061211213774.

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Siyukhova, N. T., Z. T. Tazova, L. V. Lunina i Z. N. Blyagoz. "Analytical quality control of wines and wine materials". New Technologies 18, nr 4 (23.02.2023): 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 i 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, nr 2 (27.07.2023): 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, i Kannan Srinivasan. "WiNE". Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 6, nr 3 (6.09.2022): 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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11

Xu, Peng. "Wine". Journal of Agricultural & Food Information 9, nr 1 (styczeń 2008): 11–20. http://dx.doi.org/10.1080/10496500802122829.

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Keegan, Jack. "Wine". Mycological Research 107, nr 7 (lipiec 2003): 895–96. http://dx.doi.org/10.1017/s0953756203228331.

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Miranda Escolar, Belén, i Ricardo Fernández Morueco. "Vino, turismo e innovación: las Rutas del Vino de España, una estrategia integrada de desarrollo rural". Studies of Applied Economics 29, nr 1 (4.10.2020): 129. http://dx.doi.org/10.25115/eea.v29i1.3935.

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The importance of the vineyard in the agricultural economy throughout history is unquestionable. The quest for quality wines in a market increasingly competitive and globalized world is a goal of all wine regions in the world. In this context, the effort to innovate and to provide consumers more diversified and complementary products to the wine itself has led to the creation of a wide range of wine tourism, articulated on many occasions about the so-called wine routes. With the aim to guarantee the visitor a high quality tourism product, it has created the product Wine Routes of Spain, based on the idea that wine can be defined as a “territorial intensive product” (TIP) since it contains a strong reference in the territory in which it is produced.

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Kiss, Klára. "Hungarian wine marketing ang wine consumption". Acta Agraria Debreceniensis, nr 47 (18.07.2012): 43–47. http://dx.doi.org/10.34101/actaagrar/47/2425.

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Hungarian wine is not in such a bad position as it is considered. We have outstanding specialists and the country’s natural conditions are also proper. The level of Hungarian wone culture is comparatively low but is capable of progress. Hungarian Wine Marketing Non-profit Company helps public wine marketing to be really effective. The development of tourism in wine-growing regions and advertising would considerably promote the popularity of Hungarian wine.

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Yuan, Jingxue Jessica, Siu-Ian (Amy) So i Sugato Chakravarty. "To Wine or Not to Wine". Journal of Nutrition in Recipe & Menu Development 3, nr 3-4 (marzec 2005): 62–79. http://dx.doi.org/10.1300/j071v03n03_06.

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trubek, amy b. "Wine Is Dead! Long Live Wine!" Gastronomica 6, nr 2 (2006): 88–90. http://dx.doi.org/10.1525/gfc.2006.6.2.88.

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Koteski, Cane, Zlatko Jakovlev i Dragana Soltirovska. "Wine and wine tourism in Macedonia". Journal of Process Management. New Technologies 4, nr 3 (2016): 8–11. http://dx.doi.org/10.5937/jouproman4-11128.

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Alonso, Abel Duarte, i Seng Kiat Kok. "Identifying key wine product and wine tourism attributes in an ultra-peripheral wine region: implications for wine consumers and wine tourism". Tourism Recreation Research 45, nr 4 (2.04.2020): 469–84. http://dx.doi.org/10.1080/02508281.2020.1746999.

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Sanmartin, Chiara, Margherita Modesti, Francesca Venturi, Stefano Brizzolara, Fabio Mencarelli i Andrea Bellincontro. "Postharvest Water Loss of Wine Grape: When, What and Why". Metabolites 11, nr 5 (14.05.2021): 318. http://dx.doi.org/10.3390/metabo11050318.

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In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported. The quality of wines produced from dried/dehydrated/withered grapes is also discussed, together with an update on the application of innovative non-destructive techniques in the wine sector. A wide survey of the scientific papers published all over the world on the topic has been carried out.

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Vilela, Alice. "Use of Nonconventional Yeasts for Modulating Wine Acidity". Fermentation 5, nr 1 (18.03.2019): 27. http://dx.doi.org/10.3390/fermentation5010027.

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In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology. Consumers are looking for wines with less ethanol and fruitier aromas, but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces. If in the past they were considered spoilage yeasts, now they are used to enhance the aroma profile of wine or to modulate wine composition. Recent publications highlight the role of non-Saccharomyces as selected strains for controlling fermentations mostly in cofermentation with Saccharomyces. In this article, I have reviewed the ability of some bacteria and non-Saccharomyces strains to modulate wine acidity.

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Dordevic, Dani, Ludmila Kalcakova, Anna Zackova, Sanja Ćavar Zeljković, Simona Dordevic i Bohuslava Tremlova. "Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)". Fermentation 9, nr 9 (12.09.2023): 832. http://dx.doi.org/10.3390/fermentation9090832.

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A healthy lifestyle and environmental protection play a big role in today’s modern society. The production of organic wine, as with other organic commodities, is therefore becoming increasingly popular with consumers. The selling price of organic wine is higher than that of wine that is not declared organic or BIO, so the question arises from consumers as to whether these wines contain more bioactive compounds and substances beneficial to the body. From a general point of view, it is known that grapevines contain a wide range of natural phenols and polyphenols. These substances affect the sensory properties of wines, especially color and taste. The most phenolic substances are found in red wines, slightly less in orange wines, and the lowest amounts are found in white wines. However, the representation of individual substances and their ratios differs based on the varieties and age of the wines. Therefore, this study aimed to compare the profile (chemical, physical, and sensory) of organic wines compared to wines created from nonorganic grapes, which are grown in a selected wine region—Kutná Hora. The analyzed wines were created from the same grape wine cultivar in the Kutná Hora area. The following analyses were performed on the wine samples: the phenolic and antioxidant profiles, the content of sulfites (free and total), alcohol, sugars, vitamins, density determination, and also sensory evaluation. The present study showed exact differences between samples of wines produced from the same cultivar and the same region, but declared as organic wines and wines from conventional production. Although a higher number of bioactive substances is expected in wines from organic production, in most cases it did not show a statistically significant difference in the sense of a higher amount in BIO wines; on the contrary, in many cases, the content of these substances was higher in wines from integrated production.

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Lee, Hyunok, Jikun Huang, Scott Rozelle i Daniel Sumner. "Wine Markets in China: Assessing the Potential with Supermarket Survey Data". Journal of Wine Economics 4, nr 1 (2009): 94–113. http://dx.doi.org/10.1017/s1931436100000705.

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AbstractThe emergence of grape wine as a mainstream alcoholic beverage in China is relatively new. However, rapidly increasing wine consumption in China provides a significant trade potential for the United States and other wine exporting countries. This paper investigates the Chinese wine market using retailer data with a focus on imported wines. Supermarkets are identified as major retail outlets for foreign wines, and this paper uses data from a recent supermarket wine survey in China. Our data indicate that about half of our sample stock foreign wines. On average, 21 percent of total wine shelf space is allocated to foreign wines and larger stores are associated with larger shares of shelf space for foreign wines. Among foreign wines, French wine dominates. Of 31 supermarkets that sell foreign wines, 26 stores carry French wine, and in all but two of these stores more than half of the foreign wine shelf space is devoted to French wine. Australia, Chile, Italy and the United States follow in terms of number of stores carrying wines. Supermarkets in our sample allocate most of their shelf space to red wine for both domestic (93%) and foreign (82%) wines. The average median price for foreign wines (94 yuans per bottle) was more than double the equivalent price for domestic wines (42 yuans). (JEL Classification: N55, Q13, Q19)

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Taylor, D. Christopher, Cortney L. Norris, Nelson A. Barber i Scott Taylor. "Do Wine Flaws Really Matter to Wine Consumers’ Intention to Purchase Wine—An Online Study". Beverages 9, nr 2 (14.04.2023): 35. http://dx.doi.org/10.3390/beverages9020035.

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Purpose: Exploring antecedents of flawed wine purchase intention, this study attempts to assess consumer acceptance leading to the purchase or consumption of a flawed wine product as well as build a profile of flawed wine consumers. Design/Methodology/Approach: A survey, from Amazon Mechanical Turk (Mturk) with 260 valid survey responses collected. ANOVA with post hoc testing was used to analyze the data. Findings: Results reflect that attitude, subjective knowledge, perceived behavioral control, perceived risk, and sensory appeal all significantly influence intent to purchase a flawed wine product. Additionally, environmental attitude significantly influences their intent to purchase wines with flaws and their attitude toward flawed wine. Originality: To date, no research has explored consumer acceptance of flawed wines. This study attempted to fill a gap in the literature and add to the overall body of knowledge regarding flawed wines and consumer understanding/acceptance of flawed wines, as well as generating a profile of potential flawed wine consumers. Research Limitations/Implications: Consumer panel data is not as rich as an experimental study design; however, this work starts an academic conversation on flawed wine and provides a foundation for future research. Practical Implications: The results of this study offer practical opportunities, from educating consumers toward a richer understanding of wine flaws; promotional opportunities for wine producers with a product to be disposed of, enhancing revenue generation; and how sensory appeal and environmental concern are beneficial to furthering the understanding and predictability of consumer intentions to purchase flawed wines.

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Estrada, Mario Arturo Ruiz, Donghyun Park i Anthony T. H. Chin. "Measuring Wine Industry Efficiency with Wine Industry Network Evaluation Model (WINE-Model)". Contemporary Economics 14, nr 3 (wrzesień 2020): 272–84. http://dx.doi.org/10.5709/ce.1897-9254.404.

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Smith, Barry C. "Getting More Out of Wine: wine experts, wine apps and sensory science". Current Opinion in Food Science 27 (czerwiec 2019): 123–29. http://dx.doi.org/10.1016/j.cofs.2019.10.007.

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Niimi, Jun, Lukas Danner, Luxing Li, Hélène Bossan i Susan E. P. Bastian. "Wine consumers' subjective responses to wine mouthfeel and understanding of wine body". Food Research International 99 (wrzesień 2017): 115–22. http://dx.doi.org/10.1016/j.foodres.2017.05.015.

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Danner, Lukas, Trent E. Johnson, Renata Ristic, Herbert L. Meiselman i Susan E. P. Bastian. "Consumption Context Effects on Fine Wine Consumer Segments’ Liking and Emotions". Foods 9, nr 12 (3.12.2020): 1798. http://dx.doi.org/10.3390/foods9121798.

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Wine consumer lifestyle segmentation has been widely studied; however, most studies have solely utilised online surveys. This work investigated the impact of context on wine consumer segments’ liking and emotions while consuming wines in different environments. Two studies were conducted with regular wine consumers segmented based on their fine wine behaviour using the Fine Wine Instrument. Study 1 (n = 122) investigated the effects of wine variety and product information, and Study 2 (n = 346) the effects of wine quality and consumption context, on hedonic and emotional responses of the segments. Within both studies, three segments were identified and named: Wine Enthusiasts, Aspirants and No Frills. The Wine Enthusiast segment generally liked the wines more and perceived more intense positive emotions when consuming wine compared to the No Frills segment, with the Aspirant’s likes and emotion intensities ranging in between. Wine Enthusiasts were more discriminative of their preferred wines and reported stronger positive emotions when tasting higher quality (Study 1) and more complex (Study 2) wines. The consistent results across the two studies showed for the first time that consumer segments, based on lifestyle segmentation, differ in their hedonic and emotional responses towards wine when actually tasting wines, demonstrating that the Fine Wine Instrument has practical implications and can identify wine consumers displaying different wine consumption behaviours.

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Suhaj, M., i M. Koreňovská. "Distribution of selected elements as wine origin markers in the wine-making products". Czech Journal of Food Sciences 24, No. 5 (12.11.2011): 232–40. http://dx.doi.org/10.17221/3319-cjfs.

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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.  

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Bartkovský, Martin, Boris Semjon, Slavomír Marcinčák, Peter Turek i Viera Baričičová. "Effect of wine maturing on the colour and chemical properties of Chardonnay wine". Czech Journal of Food Sciences 38, No. 4 (31.08.2020): 223–28. http://dx.doi.org/10.17221/139/2019-cjfs.

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Untreated chardonnay wine was used as the raw material for this study. The wine samples were divided into three groups and monitored over 32 weeks. Three ways of wine maturation were used: glassware, wooden barrel and the addition of oak chips for 6 weeks, which can significantly increase total polyphenols (P < 0.05) and flavonoids (P < 0.05) concentration. The use of oak shavings had a comparable effect to the oak barrels. The use of oak shavings can replace wood barrels in the maturation process. The oak shavings also achieved lower oxygen concentration (P < 0.05) in wine. Ageing the Chardonnay increased (P < 0.05) the polyphenol concentration and had an impact on the wine colour under the different maturation conditions.

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Parker, Mango, WenWen Maddy Jiang, Eleanor Bilogrevic, Desireé Likos, John Gledhill, Adrian D. Coulter, Geoff D. Cowey, Con A. Simos, I. Leigh Francis i Markus J. Herderich. "Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine". Australian Journal of Grape and Wine Research 2023 (21.04.2023): 1–14. http://dx.doi.org/10.1155/2023/4964850.

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Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly be identified through their elevated concentrations of volatile phenols and phenolic glycosides serving as smoke markers, compared to concentrations typically found in non-smoke-exposed samples. Smoke-affected wines with high concentrations of volatile phenols and glycosides can have smoky flavours, but the relationship between concentrations of specific smoke markers in grapes and the intensity of smoky sensory attributes in the resulting wine has not been established. This study sought to determine whether volatile phenols and glycoside concentration in grapes and wine are suited to predict smoke flavour, to identify the key drivers of smoke flavour in both matrices. The study aimed to determine what concentrations of volatiles and glycosides in grapes impart an unacceptable smoke flavour in the resulting wine, to provide a guide for producers assessing suitability of smoke-exposed grapes for wine production. During vintage 2020, a total of 65 grape samples were collected from vineyards exposed to bushfire smoke, as well as unaffected vineyards. Chardonnay, Pinot Noir, and Shiraz grapes were harvested from vineyards in New South Wales, South Australia, and Victoria. Unoaked wines (50 kg scale) were produced under controlled conditions. The wines had a wide range of smoke flavour intensities rated by a trained sensory panel. Statistical models based on guaiacol, o-cresol, m-cresol, p-cresol, and some glycosides gave good predictions of smoke flavour intensity, with a slightly different optimal model for each cultivar. Subsequently, critical concentrations for quality defects were estimated to provide a guide for producers. A subset of smoke exposure markers in wine grapes affected by smoke from bushfires can be used to predict the degree of smoke flavour in wine. This information provides a first guide for assessing the risk of producing smoke tainted wine from smoke-exposed grapes.

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Griffith, Brian J. "Bacchus among the Blackshirts: Wine Making, Consumerism and Identity in Fascist Italy, 1919–1937". Contemporary European History 29, nr 4 (listopad 2020): 394–415. http://dx.doi.org/10.1017/s0960777319000377.

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This article explores the way in which wine came to be viewed as a quintessentially ‘Italian’ beverage among Italy's middle- and upper-class households during fascism's twenty years in power. Due to significant increases in wine consumption among the labouring classes during the years immediately following the First World War, wine, as a general category of beverage, had become closely associated within the minds of many bourgeois and wealthy consumers with the country's popular taverns and saloons, alcoholism and physical and moral ‘degeneration.’ In response, fascist Italy's typical wine growers, merchants and industrialists worked feverishly to rehabilitate the beverage's downtrodden reputation via a series of wide-ranging public relations and collective marketing campaigns during the 1920s and 1930s. By promoting the beverage's hygienic and alimentary qualities, as well as systematically intertwining the moderate consumption of the peninsula's standardised wines with the dictatorship's nationalisation and popular mobilisation programmes, this article will show, the Industrial Wine Lobby successfully re-established ‘wine's honour’ and, simultaneously, recontextualised the country's typical wines as Italy's wholesome, family-friendly, ‘national beverage’.

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Pincus, Robert. "Wine, Place, and Identity in a Changing Climate". Gastronomica 3, nr 2 (2003): 87–93. http://dx.doi.org/10.1525/gfc.2003.3.2.87.

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The traditional connections between wine and location reflect local climate. Climate change threatens these connections, and vintners have a wide range of responses to this impending problem. This article explores the source of the associations between wines and locales, and outlines the causes for global climate change. Three wine makers describe how they might adapt to a changed climate. Their responses run the gamut from adaptation in the vineyard aimed at maintaining current styles, to radical reinvention of the societal and legal structure of the local wine industry.

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Szolnoki, Gergely, i Katharina Hauck. "Analysis of German wine consumers' preferences for organic and non-organic wines". British Food Journal 122, nr 7 (9.04.2020): 2077–87. http://dx.doi.org/10.1108/bfj-10-2019-0752.

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

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Scutaraşu, E. C., V. V. Cotea, C. E. Luchian, L. C. Colibaba, N. Katalin, R. Oprean i M. Niculaua. "Influence of enzymatic treatments on white wine composition". BIO Web of Conferences 15 (2019): 02032. http://dx.doi.org/10.1051/bioconf/20191502032.

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Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.

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Aspøy, Håkon. "The notion of Mosel wine and its controversies". British Food Journal 121, nr 12 (21.11.2019): 3076–88. http://dx.doi.org/10.1108/bfj-10-2018-0718.

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

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Schäd, Susanne G., Jiri Trcka, Iris Lauer, Stephan Scheurer i Axel Trautmann. "Wine Allergy in a Wine-Growing District". World Allergy Organization Journal 3, nr 1 (2010): 1–5. http://dx.doi.org/10.1097/wox.0b013e3181c82113.

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Hojman, David E., i Philippa Hunter-Jones. "Wine tourism: Chilean wine regions and routes". Journal of Business Research 65, nr 1 (styczeń 2012): 13–21. http://dx.doi.org/10.1016/j.jbusres.2011.07.009.

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Halpern, G. M. "A celebration of wine: wine IS medicine". Inflammopharmacology 16, nr 5 (26.09.2008): 240–44. http://dx.doi.org/10.1007/s10787-008-8024-9.

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TEYİN, Görkem. "Overview of Wine, Oenology and Wine Tourism". ART/icle: Sanat ve Tasarım Dergisi 3, nr 2 (30.12.2023): 201–13. http://dx.doi.org/10.56590/stdarticle.1359052.

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Amaç: Yapılan bu çalışmada şarap, Önoloji ve şarap turizmi konularına yönelik mevcut literatür üzerinden derinlemesine inceleme yapılarak ilgili konu başlıkları hakkında bilgi verilmesi, literatürün desteklenmesi ve yazılı doküman sayısının arttırılması amaçlanmıştır. Kavramsal/Kuramsal Çerçeve: Çalışmada üzüm fermantasyonu ile elde edilen, yüzyıllardır birçok toplumda var olan şarap içeceği hakkında temel bilgiler verilmiş, günümüzde şarabın gastronomi açısından öneminin artmasıyla birlikte gittikçe yaygınlaşan Önoloji bilimi hakkında açıklamalarda bulunulmuştur. Son olarak önemli turizm hareketlerinden biri olan şarap turizmi hakkında bilgiler aktarılmıştır. Yöntem: Bu çalışmada literatür taraması yönteminden yararlanılmıştır. Bulgular: İnsanlığın tarihsel serüveni incelendiğinde toplumların beslenmesinde önemli yeri bulunan şarabın; üzüm suyu veya şırasının fermantasyonu sonucunda elde edilen alkollü bir içecek olduğu belirtilmektedir. Şarap ile ilişkili olarak ortaya çıkan Önoloji kavramı ise şarap bilimi olarak açıklanmakta, şarap, şarap yapımı ve şaraba dair tüm detaylarla ilgilenmektedir. Şarap turizmi ise, şaraba dair tüm konular ile ilgili (üretim, tadım, satın alma, şaraphane, şarap rotası ve şarap müzesi ziyareti vb.) bir deneyim yaşamak isteyen turistlerin katıldığı bir turizm türüdür. Şarap turizmi son dönemler artan bir trend ile turizm destinasyonlarına pozitif etki sağlamaktadır. Sonuç: Şarap, Önoloji ve şarap turizminin özel ilgi turizmi adı altında ayrılmaz bir bütün olduğu, özellikle şarap üretimi ile ön plana çıkan turistik destinasyonlara katkı sunarak bölgesel kalkınmaya olumlu etki yarattığı düşünülmektedir. Konuların birbirini destekler nitelikte olmasından dolayı bir bütün olarak ele alınması gerektiği düşüncesinden hareketle turizm destinasyonlarında bu durum göz önünde bulundurularak yatırımların gerçekleştirilmesi önerilmektedir. Ayrıca turizm, gastronomi gibi hizmet endüstrisine yönelik üniversite bölümlerinde bu konulara dair derslerin verilmesinin nitelikli personel ihtiyacının karşılanmasında da etkili olacağı düşünülmektedir.

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Joshi, Vinod K., Sanjeev K. Sharma, Ravinder K. Goyal i Narayan S. Thakur. "Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine". Brazilian Archives of Biology and Technology 42, nr 3 (1999): 315–22. http://dx.doi.org/10.1590/s1516-89131999000300008.

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Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control. In both the secondary fermentation methods ethanol and low temperature acclimatized yeast; Saccharomyces cerevisiae UCD-595 with optimized sugar (1.5%) and di-ammonium hydrogen phosphate (0.2%) were used. Both methods of sparkling wine production and the type of base wine affected the physico-chemical and sensory characteristics of the sparkling wine produced. In the secondary fermented wines, most of the physico-chemical characteristics were altered compared to that of artificially carbonated wines except volatile acidity, methanol, propanol and ethanol. Furthermore, these wines contained lower proteins, minerals and amyl alcohol than the base wine. In general, the sparkling wines produced by either of the secondary fermentation method had lower sugar, more alcohol, higher macro elements but lower Fe and Cu contents than the artificially carbonated wines. An overview of the changes occurring in the sparkling wine in comparison to artificially carbonated wine revealed that most of the changes took place due to secondary fermentation. The bottle fermented wine recorded the highest pressure, low TSS and sugars. The secondary bottle fermented wine was the best in most of the sensory qualities but needed proper acid-sugar blend of the base wine before conducting secondary fermentation. Sparkling wine made from base wine with sodium benzoate was preferred to that prepared with potassium metabisulphite. The studies showed the potential of plum fruits for production of sparkling wine.

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Issa-Issa, Hanán, Leontina Lipan, Marina Cano-Lamadrid, Agnieszka Nemś, Mireia Corell, Pablo Calatayud-García, Ángel A. Carbonell-Barrachina i David López-Lluch. "Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine". Beverages 7, nr 2 (4.06.2021): 35. http://dx.doi.org/10.3390/beverages7020035.

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

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Kučerová, R. "Factors of wine demand in the Czech Republic and in the neighbouring wine-growing countries". Agricultural Economics (Zemědělská ekonomika) 51, No. 9 (20.02.2012): 403–10. http://dx.doi.org/10.17221/5127-agricecon.

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The paper is focused on the analysis of the wine demand and chosen factors which influence the wine demand in the Czech Republic, in Slovakia, in Austria, and in Germany. In the Czech Republic, the wine consumption per inhabitant went up slightly in 1994–2003, the wine demand has a rising trend. The wine demand has the rising trend in Germany as well. In Slovakia, the year wine consumption per inhabitant decreased by 14.9% from 1994 to 2003; in Austria by 7.7%. There is a downward trend of development in these countries. The influence of the analyzed factors on the development of the wine demand is different in the particular countries. The dependence is possible to follow at the total level of incomes in comparison with the consumer’s price of wine.

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Vilela, Alice. "Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?" Fermentation 3, nr 4 (2.10.2017): 51. http://dx.doi.org/10.3390/fermentation3040051.

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Anderson, Kym, Ernesto Valenzuela i Glyn Wittwer. "Wine Export Shocks and Wine Tax Reform in Australia: Regional Consequences Using an Economy-wide Approach*". Economic Papers: A journal of applied economics and policy 30, nr 3 (19.08.2011): 386–99. http://dx.doi.org/10.1111/j.1759-3441.2011.00124.x.

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Gonzalez-San Jose, M. L., G. Santa-Maria i C. Diez. "Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods". Journal of Food Composition and Analysis 3, nr 1 (marzec 1990): 54–66. http://dx.doi.org/10.1016/0889-1575(90)90009-b.

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Ruppert, Valerie, Georg Innerhofer, Jörg Voit, Peter Hiden i Barbara Siegmund. "The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine". Foods 10, nr 10 (1.10.2021): 2348. http://dx.doi.org/10.3390/foods10102348.

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The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour.

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Hauck, Katharina, i Gergely Szolnoki. "German Consumers’ Perceptions of Organic Wine—A Qualitative Approach". Sustainability 12, nr 18 (18.09.2020): 7729. http://dx.doi.org/10.3390/su12187729.

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This study aims to examine what German wine consumers know and think about organic wine. It also investigates the effects that knowledge and attitudes have on wine purchasing decisions. Data for this survey were collected using a qualitative approach, with 12 focus group discussions at three different locations in Germany, observations of wine choices and an acceptance test to assess consumers’ knowledge of and reactions to organic wine. Most wine consumers are unaware if a wine is organic when they purchase it. A general skepticism and lack of knowledge about organic wines undermine any active demand for these products. Information and comparisons between the production of organic and conventional wines can improve awareness and consideration of the organic variety and increase consumers’ willingness to buy organic wine. To increase the active demand for organic wine, its attributes need to be communicated to consumers. This can be achieved by improving the visibility of organic certification, conducting information campaigns to inform consumers about wine and organic wine production and collaborating with organic wine associations to advance the public image of organic wines.

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Sánchez-Gómez, Rosario, Maria del Alamo-Sanza, Ana María Martínez-Gil i Ignacio Nevares. "Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution". Processes 8, nr 10 (4.10.2020): 1250. http://dx.doi.org/10.3390/pr8101250.

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The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues.

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Do, Hyun-Wook. "Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts". Journal of The Korean Society of Food Culture 31, nr 4 (30.08.2016): 364–72. http://dx.doi.org/10.7318/kjfc/2016.31.4.364.

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Olsen, Janeen E., Liz Thach And i Linda Nowak. "Wine for My Generation: Exploring How US Wine Consumers are Socialized to Wine". Journal of Wine Research 18, nr 1 (marzec 2007): 1–18. http://dx.doi.org/10.1080/09571260701526816.

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