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Статті в журналах з теми "Food and wine"
Unwin, Tim. "UK wine: from table wines to quality wine?" Journal of Wine Research 2, no. 2 (January 1991): 143–50. http://dx.doi.org/10.1080/09571269108717898.
Повний текст джерелаBanerjee, Avishek, and Kannan Srinivasan. "WiNE." Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 6, no. 3 (September 6, 2022): 1–24. http://dx.doi.org/10.1145/3550313.
Повний текст джерелаVillamor, Remedios R., and Carolyn F. Ross. "Wine Matrix Compounds Affect Perception of Wine Aromas." Annual Review of Food Science and Technology 4, no. 1 (February 28, 2013): 1–20. http://dx.doi.org/10.1146/annurev-food-030212-182707.
Повний текст джерелаDewi, Ni Kadek Jhiestany Nirmala. "Nasi goreng: food and wine pairing." Jurnal Ilmiah Pariwisata dan Bisnis 1, no. 5 (May 31, 2022): 1189–204. http://dx.doi.org/10.22334/paris.v1i5.83.
Повний текст джерелаAmiot-Carlin, M. J., F. Tourniaire, and A. Margotat. "FLAVONOIDS IN FOOD AND WINE." Acta Horticulturae, no. 744 (May 2007): 107–16. http://dx.doi.org/10.17660/actahortic.2007.744.10.
Повний текст джерелаYuan, Jingxue Jessica, Siu-Ian (Amy) So, and Sugato Chakravarty. "To Wine or Not to Wine." Journal of Nutrition in Recipe & Menu Development 3, no. 3-4 (March 2005): 62–79. http://dx.doi.org/10.1300/j071v03n03_06.
Повний текст джерелаBartkovský, Martin, Boris Semjon, Slavomír Marcinčák, Peter Turek, and Viera Baričičová. "Effect of wine maturing on the colour and chemical properties of Chardonnay wine." Czech Journal of Food Sciences 38, No. 4 (August 31, 2020): 223–28. http://dx.doi.org/10.17221/139/2019-cjfs.
Повний текст джерелаHarrington, Robert J., and Han-Seok Seo. "The Impact of Liking of Wine and Food Items on Perceptions of Wine–Food Pairing." Journal of Foodservice Business Research 18, no. 5 (October 20, 2015): 489–501. http://dx.doi.org/10.1080/15378020.2015.1093455.
Повний текст джерелаGonzalez-San Jose, M. L., G. Santa-Maria, and C. Diez. "Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods." Journal of Food Composition and Analysis 3, no. 1 (March 1990): 54–66. http://dx.doi.org/10.1016/0889-1575(90)90009-b.
Повний текст джерелаDi Francesco, Gabriele. "Food and wine tourism and urban local development." Transnational Marketing Journal 4, no. 2 (October 31, 2016): 133–42. http://dx.doi.org/10.33182/tmj.v4i2.396.
Повний текст джерелаДисертації з теми "Food and wine"
Paschel, Jarrett Michael. "A theory of collective taste and preference : the sociology of food and wine /." Thesis, Connect to this title online; UW restricted, 1999. http://hdl.handle.net/1773/8914.
Повний текст джерелаKalathenos, Panayiotis. "Predictive modelling of wine spoilage microorganisms." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260584.
Повний текст джерелаAlmeida, Susana Cristina Aleixo de. "Emotional responses elicited by wine when pairing with high fat food." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/14827.
Повний текст джерелаThis work was aimed at the evaluation of emotional responses elicited by wine before and after food consumption. The tastings were performed by one trained panel and by consumers, segmented by gender, Vinotype, 6-n-propylthiouracil (PROP) sensitivity and Saliva flow rate. Three commercial red wines with different sensory features were used: i) Grand Gold awarded wine from Alentejo (2013); ii) wine from altitude vineyards in Douro (2011), iii) classical European old wine (1999) from Bairrada. Wines were evaluated using a tasting sheet with emotional and conventional tasting descriptors before and after eating a typical Portuguese dish, whose distinctive feature was its high fat content. Overall, food did not change the global evaluation scores given to the wines but some of their characteristics were scored significantly different through the emotional tasting. The results of both panels demonstrated that the emotional responses were more correlated with the global evaluation of the wines than the classical sensory descriptors. Within the trained individuals, the main correlations with global evaluation were obtained with “Initial Impression”, “Expectation for the mouth” and “Impression in relation to odor”. In particular, the global evaluation for the Bairrada wine, could be predicted by a model including these three variables with a R2=0.73. With the untrained tasters, the correlation with global evaluation was only significant for the “Impression in relation to odor”. The average scores given to the three wines by both panels did not diverge, despite their different sensory attributes. Therefore, our work only reflected trends in wine preferences. The untrained panel preferred the Alentejo wine while the trained panel preferred the Douro wine, before the food ingestion. The correlations between the global evaluation and the other sensory descriptors for the Alentejo wine could not explain this preference. We speculate that the untrained panel scored the wines based on what they are used to drink, giving lower scores to the unfamiliar one. The trained panel demonstrated a higher correlation between emotional and sensory descriptors. In fact, the trained panel seemed to understand better the different range of qualities of the wines. After ingesting food, the preference changed only for the trained panel, showing preference to the Bairrada wine. Both panels agreed that the old Bairrada was the most complex and difficult wine to understand In conclusion, the emotional tasting sheet was easy to interpret by all segments of consumers, leading to open and fair answers because it appeals to individual personal feelings. This tasting approach appears to be promising in the rapid learning of the different wine styles. In the future, it would be interesting to evaluate the evolution of scores given to unfamiliar wines that would require time to be appreciated using appropriate foods. This way, the classical European wines, that are difficult to understand by consumers, would have a better chance to be correctly appreciated
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Hanekom, Evette. "Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71812.
Повний текст джерелаENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory analysis (DSA) and chemical analyses including GC-FID (gas chromatography fitted with a flame ionisation detector) and FTMIR (Fourier transform mid-infrared) spectroscopy were employed to establish the sensory and chemical characteristics, whereas consumer tests were conducted to determine consumer perception and liking of bush vine Chenin blanc wines. DSA (a profiling technique) was also compared to the sorting task (a classification technique) with a description assignment to evaluate the sorting task’s ability to profile wines. According to the results of DSA, the wines separated into two groups. One group associated with sensory attributes which can be considered indicative of the Fresh and Fruity Chenin blanc style. The other group associated with sensory attributes which can be considered indicative of the Rich and Ripe style of Chenin blanc. No separation between the wooded and unwooded Rich and Ripe styles was apparent. According to the results of the chemical analyses, the wines also separated into two groups. This separation seemed to be caused by vintage and the chemical changes associated with ageing as the wines from the youngest vintage (2010) was strongly associated with high levels of esters and malic acid. The older wines were situated farthest away from these attributes indicating low concentrations. When comparing the results from the sorting task and DSA, it could be seen that similar wine style groupings formed, indicating that DSA can also be regarded as an effective tool when categorising wines. The differences in the positioning of some of the wines and attributes on the DSA multivariate plots and the sorting task plots could be attributed to the difference in panels used. The sorting task was conducted using an expert panel with persons illustrating significant technical knowledge of Chenin blanc wines. Experience, exposure and technical knowledge tend to establish a common language amongst wine experts which could have caused the expert panel to perceive some wines differently when comparing the results of the latter panel to that of the trained panel. DSA was found to remain the most effective method for establishing a comprehensive sensory profile. Consumer analyses showed that regular white wine drinkers prefer the unwooded styles (Fresh and Fruity and Rich and Ripe unwooded) of Chenin blanc more than the wooded style. It was also found that consumers with a higher level of objective wine knowledge tend to associate the terms ‘bush vine’ and ‘old bush vine’ with the Rich and Ripe style of Chenin blanc, whereas consumers with a lower level of objective wine knowledge associated ‘old bush vine’ with the Fresh and Fruity style. Since all the wines used in the consumer analysis were produced from old bush vines, it is evident that consumer education on the impact of bush vine training system and vine age on wine quality is needed. Better understanding of these principles could lead to elevated product appraisals and consumer satisfaction.
AFRIKAANSE OPSOMMING: Vyf en twintig kommersiële Chenin blanc wyne, uitsluitlik van bosstok wingerde geproduseer, is bekom vir hierdie studie. Die wyne het drie style, drie oesjare en vyf produksiestreke ingesluit. Beskrywende sensoriese analise (BSA) en chemiese analises, wat GC-FID (gas chromatografie gekoppel met vlam-ioniserende deteksie) en FTMIR (Fourier-transformering mid-infrarooi) spektroskopie insluit, is uitgevoer om onderskeidelik die sensoriese en chemiese eienskappe van die wyne te bepaal. Verbruikerstoetse is ook uitgevoer om verbruikerspersepsie en -voorkeure vir bosstok Chenin blanc wyne te bepaal. BSA (‘n profilerings tegniek) was ook vergelyk met ‘n sorterings taak (‘n klassifikasie tegniek) met ‘n beskrywings opdrag, primêr om die sorterings taak se vermoë om wyne te profileer te ondersoek. Volgens die resultate van BSA, het die wyne in twee groepe verdeel. Een groep het met die sensoriese eienskappe wat op ‘n Vars-en-Vrugtige-styl dui, geassosieër. Die ander groep het met sensoriese eienskappe geassosieër wat met die Volrond-styl verband hou. Geen verdeling tussen die gehoute en ongehoute wyne binne die Volrond-styl was sigbaar nie. Volgens die resultate van die chemiese analises, het die wyne ook in twee groepe verdeel. Die verdeling blyk asof dit veroorsaak is deur oesjaar en die chemiese veranderinge wat met wynveroudering gepaard gaan. Wyne van die jongste oesjaar (2010) het ‘n sterk verband met hoë vlakke van esters en appelsuur getoon. Die ouer wyne was verder weg van hierdie eienskappe geleë, wat op laer ester en appelsuur konsentrasies dui. Wanneer die meerveranderlike resultate van die sorterings taak (met en sonder die aanduiding van sensoriese eienskappe) en dit van BSA vergelyk word, kon soortgelyke groeperings gesien word. Dit is ‘n aanduiding dat BSA ook wyne effektief kan kategoriseer. Die verskil in posisionering van sommige wyne tussen die BSA en sorterings taak resultate, kan toegeskryf word aan die verskillende panele wat gebruik is om die tegnieke uit te voer. ‘n Deskundige paneel (wynkenners) is gebruik om die sortingstaak uit te voer. Ervaring, blootstelling en tegniese kennis is geneig om te lei tot die vestiging van ‘n gemeenskaplike taal onder wynkenners. Hierdie gemeenskaplike taal kan as rede aangevoer word vir die uiteenlopende analise van sommige wyne wanneer die resultate van die deskundige paneel met dié van die opgeleide paneel (in BSA gebruik) vergelyk word. Dit is gevind dat BSA, wanneer ‘n omvattende sensoriese profiel bepaal moet word, die mees effektiefste metode bly. Verbruikerstoetse het getoon dat gereelde witwyn-verbruikers die ongehoute Chenin blanc style (Vars-en-Vrugtig en ongehoute Volrond) bo die gehoute styl verkies. Dit is ook bepaal dat verbruikers met ‘n hoër vlak van objektiewe wynkennis neig om die terme ‘bosstok’ en ‘ou bosstok’ met die Volrond-styl van Chenin blanc te assosieer, terwyl verbruikers met ‘n laer vlak van objektiewe wynkennis die term ‘ou bosstok’ met die Vars-en-Vrugtige Chenin blanc styl assosieër. Aangesien al die wyne wat in die verbruikerstoetse ingesluit is van ou bosstok wingerde geproduseer is, is dit duidelik dat verbruikeropvoeding insake die effek van die gebruik van bosstokke en ou wingerdstokke op wynkwaliteit noodsaaklik is. ‘n Beter begrip van hierdie beginsels sal lei tot verhoogde produkwaardasie, asook ‘n toename in verbruikertevredenheid.
Manataki, Chrysi. "Changes in wine perception induced by food: influence of physiological and psychological factors." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/15841.
Повний текст джерелаThe present work assessed the effect of food on wine preference. Four commercial Greek and Portuguese wines, two reds and two whites, with different sensorial features were used. An additional objective was to evaluate the intensity and liking of acidity, astringency and moderate sweetness in white wine, using as tastants tartaric acid, tannic acid and sucrose. The tastings were performed by a trained panel of 28 individuals, segmented by gender, smoking habits, Vinotype, sensitivity to 6-n-propylthiouracil (PROP), saliva flow rate, sweet liking and wine “neophobia” responses. Secondary segments (such as smell sensitivity and tastant liking) were also created during the training process. The sensitivity and appreciation of the tastants enabled to separate the tasters in two segments, one with high response to the stimulus and another with low. The variation of individual sensitivities followed a normal distribution for tartaric acid and sucrose, contrarily to tannic acid. Concerning the relation between sensitivity to the tastant and the respective hedonic evaluation, there were no correlations (│r│< 0.3), indicating that hedonic appreciation was apparently not influenced by sensitivity to the tested tastants. Concerning food pairing, there was a tendency to decreasing preference for white wines after food consumption, in comparison to that of reds, which tended to increase after pairing. However, when statistically analyzed, the wine ranking did not evidence significant differences and so, all wines performed equally well on pairing with food. This observation may be explained by the cancellation of the different individual preferences when the overall response of the panel was considered. The outcome from the segments sweet liking, smell sensitivity and “neophobia” showed that wine preference could only be related with “neophobia” and not with any physiological or liking factor. In summary, hedonic appreciation seems to be more connected to our cultural and psychological background and these features should be taken into account to understand the individual wine choices
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Scaman, Christine H. "Chemical composition and color attributes of Foch and deChaunac wines at various ages." Thesis, University of British Columbia, 1987. http://hdl.handle.net/2429/26532.
Повний текст джерелаLand and Food Systems, Faculty of
Graduate
Botha, Janita J. "Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4141.
Повний текст джерелаENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of eight Brett-related spoilage compounds in wine. The second aim was to determine the sensory effect of the four most important Brett-related compounds when present individually in wine. The third aim was to determine the sensory effects of these four compounds when present in wine in a range of combinations, and to further investigate their effect on consumer liking. Finally, this project aimed to investigate the incidence of these compounds in a small range of South African wines. The sensory detection thresholds of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4- vinylphenol, 4-vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid were determined. Apart from 4-ethylcatechol, these values generally agreed well with recent literature where values determined in wine are available. However, the discrepancies highlighted the importance of the effect of the medium (wine) when determining sensory detection thresholds. The use of the median as alternative calculation method was also investigated, and it was found that this method gives more insightful results than the standard American Society of Testing Materials (ASTM E679-04) method. Four compounds, namely 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were profiled individually in wine using a trained sensory panel. It was found that all four compounds caused a suppression of the natural berry-like character in the wine, which induced a sick-sweet character. 4-ethylphenol contributed Elastoplast™ and leather aromas in the wine, both of which are commonly associated with Brettanomyces taint. 4-ethylguaiacol added a medicinal aroma to the wine, and 4-ethylcatechol and isovaleric acid were responsible for savoury and pungent aromas, respectively. 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were also profiled in combination according to the central composite design. Several univariate and multivariate methods were applied to the dataset obtained. PARAFAC, a multiway method not widely utilized regarding sensory data, was applied to the data, the results of which were complementary to those obtained during univariate and multivariate analyses. It was found that there is a great deal of interaction between the four compounds profiled in terms of sensory effects. The most notable was the Elastoplast™ attribute, the intensity of which was affected by all four compounds. The pungent attribute was also affected by the 4-ethylphenol concentration. Consumer analysis revealed that some of the samples spiked with Brettanomyces-spoilage compounds were preferred to the unspiked (control sample). However, no further relationship could be found between consumer liking and either chemical composition or sensory profile. It is therefore speculated that consumer liking of Brettanomyces infected wine is driven by more complex sensory or socio-demographic factors. Finally, the concentration of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4-vinylphenol, 4- vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid was determined in a small set of South African wines, selected to contain a high proportion of wines spoiled by Brettanomyces. Significant correlations were found between 4-ethylphenol and 4-ethylguaiacol, as well as 4- ethylphenol and isovaleric acid. However, no correlation could be found between 4-ethylphenol and 4-ethylcatechol. It is speculated that this lack of relationship is due to the different precursor profiles present in the analysed wines. This study paved the way for future investigations on the sensory effects of Brettanomyces spoilage in Pinotage red wine.
AFRIKAANSE OPSOMMING: Hierdie studie het gefokus op die sensoriese invloed van die belangrikste vlugtige komponente wat deur die Brettanomyces gis geproduseer word en bederf veroorsaak in wyn. Eerstens is gefokus op die bepaling van die deteksiedrempelwaardes van agt Brett-verwante bederwende komponente. Die tweede doelwit was om die sensoriese invloed van vier van die mees belangrike Brett-komponente te bepaal wanneer hulle individueel in wyn voorkom. Die derde doelwit was om die sensoriese invloed van hierdie vier komponente te bepaal wanneer hulle in verskillende kombinasies in wyn voorkom, asook die effek daarvan op verbruikervoorkeur. Laastens is gepoog om die voorkoms van hierdie komponente in ‘n klein seleksie van Suid- Afrikaanse wyne te bepaal. Die sensoriese deteksiedrempelwaardes vir 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4- vinielfenol, 4-vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur is bepaal. Met die uitsondering van 4-etielcatechol het die waardes oor die algemeen goed ooreengestem met waardes wat onlangs in die wetenskaplike literatuur gepubliseer is. Die uitsonderings het egter die belangrikheid van die medium (wyn) gedurende die bepaling van sensoriese deteksiedrempelwaardes uitgelig. Die gebruik van die mediaan as ‘n alternatiewe berekeningsmetode is ook ondersoek en daar is gevind dat hierdie metode meer insiggewende resultate lewer as die standaard American Society of Testing Materials (ASTM E679-04) metode. Vier komponente naamlik 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is individueel in wyn geprofileer met behulp van ‘n opgeleide sensoriese paneel. Daar is gevind dat al vier die komponente die natuurlike bessiekarakter in die wyn onderdruk terwyl dit aanleiding gee tot ‘n onnatuurlike soet karakter. 4-etielfenol is gekenmerk aan Elastoplast™ en leeragtige aromas in die wyn en beide van hulle word algemeen geassosieer met Brettanomyces bederf. 4-etielguaiacol het ‘n medisinale aroma tot die wyn toegevoeg en 4- etielcatechol en isovaleraatsuur het respektiewelik souterige (“savoury”) en sterk (“pungent”) aromas tot gevolg gehad. 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is ook in verskeie kombinasies geprofileer volgens die sentrale saamgestelde ontwerp (“central composite design”). Verskeie enkelveranderlike en meerveranderlike statistiese analisemetodes is ook op die datastel uitgevoer. PARAFAC, ‘n meerrigtingsmetode wat nie normaalweg vir sensoriese analise data gebruik word nie, is ook uitgevoer op die data en die resultate was komplimentêr tot die van die enkelveranderlike en meerveranderlike analisemetodes. Daar is gevind dat, met betrekking tot sensoriese effekte, daar noemenswaardige interaksie tussen die vier komponente plaasvind. Die mees opmerklike hiervan was die Elastoplast™ aroma, waarvan die intensiteit deur al vier die ander komponente geaffekteer is. Verder is die sterk (“pungent”) aroma beïnvloed deur die 4-etielfenol konsentrasie. Verbruikersvoorkeur-analise het aangedui dat sommige van die monsters waarby Brettanomyces bederwende komponente gevoeg is, verkies word bó die kontrole-wyn. Daar kon egter geen verdere verband gevind word tussen die verbruiker se voorkeur en, nog die chemise komposisie of sensoriese profiele, van die wyn nie. Daar kan dus gespekuleer word dat verbruiker voorkeur van Brettanomyces bederfde wyn gedryf word deur meer komplekse en sosio-demografiese faktore. Laastens is die konsentrasies van 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4-vinielfenol, 4- vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur in ‘n seleksie van Suid-Afrikaanse wyne bepaal. Dié wyne is spesifiek so gekies sodat ‘n aansienlike aantal van hulle met Brettanomyces bederf was. Betekenisvolle korrelasies is gevind tussen 4-etielfenol and 4- etielguaiacol, sowel as 4-etielfenol en isovaleraatsuur. Daar is egter geen korrelasie tussen 4- etielfenol and 4-etielcatechol gevind nie. Daar word vermoed dat hierdie gebrek aan korrelasie te wyte is aan die voorloperkomponent profiele teenwoordig in die wyne. Hierdie studie het die weg gebaan vir verdere ondersoeke na die sensoriese effekte van Brettanomyces bederf in Pinotage rooi wyn.
De, Beer Dalene. "The antioxidant activity of South African wines in different test systems as affected by cultivar and ageing." Thesis, Stellenbosch : University of Stellenbosch, 2002. http://hdl.handle.net/10019.1/16298.
Повний текст джерелаENGLISH ABSTRACT: Phenolic compounds in wine, due to their antioxidant activity, are reportedly responsible for the health-promoting properties of wines. The effect of cultivar and in-bottle ageing on the antioxidant activity of South African wines in different types of antioxidant assays was, therefore, investigated. The antioxidant activity of commercial South African red (Cabernet Sauvignon, Ruby Cabernet, Pinotage, Shiraz, Merlot) and white (Sauvignon blanc, Chenin blanc, Chardonnay, Colombard) cultivar wines was compared using the 2,2’-azino-di-(3-ethylbenzothialozine-sulphonic acid) radical cation (ABTS·+) scavenging, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging and microsomal lipid peroxidation (MLP) assays. The red wines was more effective than the white wines on an “as-is” and an equal total phenol content. The total antioxidant activity (TAAABTS and TAADPPH) of Ruby Cabernet was the lowest of the red wines, but the antioxidant potency (APABTS and APDPPH) of red wine phenolic fractions did not differ (P ³ 0.05). Ruby Cabernet and Pinotage were the least effective inhibitors of MLP, while Merlot was the most effective of the red wines. Pinotage phenolic fractions had lower (P < 0.05) APMLP than that of other red wines. Of the white wines, Chardonnay and Chenin blanc had the highest and lowest effectivity respectively according to all antioxidant parameters. Ascorbic acid present in some wines increased and decreased their TAA and % MLP inhibition respectively. TAA and % MLP inhibition correlated well (r ³ 0.7, P < 0.001) with total phenol content of red and white wines, as well as with flavanol content of red wines and tartaric acid ester content of white wines. The % MLP inhibition also correlated well with flavanol content of white wines. No correlation (P > 0.01) was obtained between TAA or % MLP inhibition and monomeric anthocyanin content of red wines. In the deoxyribose assay, red wines were more pro-oxidant and exhibited lower hydroxyl radical scavenging and metal chelating abilities than white wines. The effect of in-bottle ageing on antioxidant activity of wines was determined using the ABTS·+ and DPPH· scavenging assays. The TAA and total phenol content of experimental red (Pinotage and Cabernet Sauvignon)and white (Chardonnay and Chenin blanc) cultivar wines, decreased (P < 0.05) during 12 months of storage at 0, 15 and 30 ºC. The TAAABTS of Cabernet Sauvignon and Chardonnay, stored at 30 ºC were lower (P < 0.05) than at 0 ºC. The APABTS and APDPPH of most wines also decreased during storage. The monomeric anthocyanin content of red wines decreased (P < 0.05) rapidly at 15 and 30 ºC. The flavanol content of wines (except Chenin blanc) increased during the first 9 months, decreasing again after 12 months, while minor changes in the flavonol and tartaric acid ester content of both red and white wines were observed. The TAAABTS exhibited a good correlation (r ³ 0.7, P < 0.001) with total phenol content of red and white wines, as well as with flavonol and tartaric acid ester content of red and white wines and flavanol content of white wines. The monomeric anthocyanin content of red wines correlated (r = 0.50, P < 0.001) weakly with TAAABTS. The decrease in the TAAABTS of wines could thus be mainly attributed to a decrease in their total phenol content.
AFRIKAANSE OPSOMMING: Die antioksidant aktiwiteit van fenoliese komponente in wyn is waarskynlik verantwoordelik vir die gesondheidsvoordele daarvan. Die studie het dus gepoog om effek van kultivar en veroudering na bottelering op die antioksidant aktiwiteit van Suid-Afrikaanse wyne te ondersoek. Die antioksidant aktiwiteit van kommersiële Suid-Afrikaanse rooi (Cabernet Sauvignon, Ruby Cabernet, Pinotage, Shiraz, Merlot) en wit (Sauvignon blanc, Chenin blanc, Chardonnay, Colombard) kultivarwyne is vergelyk deur middel van die 2,2’-azino-di-(3-etielbensotialosien-sulfoon suur)-radikaal katioon (ABTS·+) vernietigingstoets, 2,2-difeniel-1-pikrielhidrasielradikaal (DPPH·) vernietigingstoets en mikrosomale lipiedperoksidasietoets (MLP). Die antioksidant aktiwiteit en die antioksidant kragtigheid (AK) van die rooiwyne was beter as dié van witwyne in al drie antioksidant toetse. Die totale antioksidant aktiwiteit (TAAABTS en TAADPPH) van Ruby Cabernet was die laagste van die rooiwyne, terwyl die AKABTS en AKDPPH van rooiwyn fenoliese fraksies nie van mekaar verskil (P ³ 0.05) het nie. Van die rooiwyne, het Ruby Cabernet en Pinotage die laagste en Merlot die hoogste effektiwiteit in die MLP toets getoon. Die AKMLP van Pinotage se fenoliese fraksies was die laagste van die rooiwyne. Die witwyne, Chardonnay en Chenin blanc, het onderskeidelik die beste en swakste antioksidant aktiwiteit en AK van die witwyne getoon in al drie antioksidant toetse. Askorbiensuur wat in sommige witwyne voorgekom het, het die TAA van hierdie wyne verhoog, maar hul % MLP inhibisie verlaag. Die TAA en % MLP inhibisie het goed gekorreleer (r ³ 0.7, P < 0.001) met die totale fenolinhoud van rooi- en witwyne, asook die flavanolinhoud van rooiwyne en die wynsteensuur-esterinhoud van witwyne. Die % MLP inhibisie het ook goed gekorreleer met die flavanolinhoud van witwyne. Geen korrelasie (P > 0.1) is waargeneem tussen antioksidant aktiwiteit van rooiwyne en hul monomeriese antosianien-inhoud. Rooiwyn was meer pro-oksidatief in die deoksieribose toets as witwyne, maar was die swakste hidroksieradikaalvernietigers en metaalcheleerders.Die effek van veroudering na bottelering op die antioksidant aktiwiteit van wyne soos bepaal met die ABTS·+ en DPPH· vernietigingstoetse, is ondersoek. Die TAA en die totale fenolinhoud van eksperimentele rooi- (Pinotage en Cabernet Sauvignon) en witwyne (Chardonnay en Chenin blanc) het afgeneem (P < 0.05) tydens opberging na bottelering by 0, 15 en 30 ºC oor 12 maande. Opberging by 30 ºC het ‘n groter vermindering (P < 0.05) in die TAAABTS waarde vir Cabernet Sauvignon en Chardonnay veroorsaak as by 0 ºC. Die meeste wyne se APABTS en APDPPH waardes het ook verminder (P < 0.05) na 12 maande. Drastiese vermindering (P < 0.05) in die monomeriese antosianieninhoud van rooiwyne is opgemerk tydens opberging by 15 en 30 ºC. Tydens die eerste 9 maande se opberging het die flavanolinhoud van wyne toegeneem (P < 0.05) en daarna afgeneem (P < 0.05) tot by 12 maande, terwyl flavonol- en wynsteensuuresterinhoud van beide rooi- en witwyne min verandering ondergaan het. Die totale fenolinhoud van rooi- en witwyne, asook die flavonol en wynsteensuur-esterinhoud van rooi-en witwyne en die flavanolinhoud van witwyne, het goed gekorreleer (r ³ 0.7, P < 0.001) met die TAAABTS. In teenstelling met die resultate vir kommersiële kultivarwyne, was die TAAABTS van rooiwyne swak gekorreleer (r = 0.5, P < 0.001) met hul monomeriese antosianieninhoud. Die afname in TAAABTS van wyne tydens veroudering kon dus meestal toegeskryf word aan die afname in hul totale fenolinhoud.
Davids, Sonja. "An evaluation of the impact of food safety management systems within the wine industry in the Western Cape, South Africa." Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/1211.
Повний текст джерелаDuring recent years the wine industry has become increasingly dynamic due to competition among wine organisations worldwide. In order to be competitive, many South African wine organisations have implemented and maintained a Food Safety Managements System (FSMS). The Western Cape Province is one of the typical regions of wine-manufacturing in the country. However, the impact of FSMSs on the effectiveness of work performance among wine organisations in the Western Cape is unknown. There is scant literature that focuses on this particular issue. Thus, this study investigates the effectiveness of FSMS implementation to determine whether wine organisations consolidate the fundamental requirements of the FSMSs. Nineteen (19) wine organisations situated in the Western Cape who are currently implementing FSMSs were chosen as the research sites. A group of participants (n=46) who are implementing FSMSs from these wine organisations were selected as samples. A questionnaire based on the Likert scale was used as an instrument for data collection. Statistical package for social science (SPSS) version 19 was employed to generate statistical results such as frequencies, mean, standard deviation, percentage, skewness, etc. In particular, Cronbach’s alpha was utilised to test the reliability of the key items of FSMSs. The findings of this study indicate that the majority of the wine organisations consolidate the fundamental requirements of FSMS. Certification audits, management systems, prerequisite programs, Hazard Critical Control Points (HACCP), validation and verification, emergency preparedness and quality management are used as the main activities to measure the performance of FSMS. Based on the study results, this study recommended that wine organisations should provide regular training to internal auditors and shopfloor employees in order to enhance the effectiveness of FSMSs. The significance of this study is to contribute a valuable guideline to the South African wine industry to consolidate their performances on the implementation of FSMSs.
Corzani, Claudia <1974>. "Food safety in wine: optimization of analytical controls and evaluation of production technologies." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2008. http://amsdottorato.unibo.it/1056/.
Повний текст джерелаКниги з теми "Food and wine"
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Знайти повний текст джерелаЧастини книг з теми "Food and wine"
Parish, Mickey E., and Graham H. Fleet. "Wine." In Food Microbiology, 915–47. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch37.
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Повний текст джерелаShrestha, Resha, Siriwan Panprivech, Kamolnate Kitsawad, and Viyada Kunathigan. "Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques." In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010529500003108.
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Повний текст джерелаRegnerová, Olga, and Aleš Hes. "Current trends in the global wine market." In International Scientific Days 2016 :: The Agri-Food Value Chain: Challenges for Natural Resources Management and Society. Slovak University of Agriculture in Nitra, Slovakia, 2016. http://dx.doi.org/10.15414/isd2016.s10.07.
Повний текст джерелаHu, Yunfeng, Jing Liang, Qiuyue Yang, and Ningning Li. "Study on Extraction of Polysaccharide by Composite Enzymatic Dilapidating Walls from Waste Wine Yeast Slurry." In International Conference on Chemical,Material and Food Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.31.
Повний текст джерелаЗвіти організацій з теми "Food and wine"
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