WorldWideScience

Sample records for wine industry bottleneck

  1. Mapping of wine industry

    Directory of Open Access Journals (Sweden)

    Віліна Пересадько

    2016-10-01

    Full Text Available Having reviewed a variety of approaches to understanding the essence of wine industry, having studied the modern ideas about the future of wine industry, having analyzed more than 50 maps from the Internet we have set the trends and special features of wine industry mapping in the world, such as: - the vast majority of maps displays the development of the industry at regional or national level, whereas there are practically no world maps; - wine-growing regions are represented on maps very unevenly; - all existing maps of the industry could be classified as analytical ascertaining inventory type; - the dominant ways of cartographic representation are area method and qualitative background method, sign method and collation maps are rarely used; - basically all the Internet maps have low quality as they are scanned images with poor resolution; - the special feature of maps published lately is lack of geographical basis (except for state borders and coastline. We created wine production and consumption world map «Wine Industry» in the scale of 1:60 000 000 with simple geographical basis (state names, state borders, major rivers, coastline. It was concluded that from the methodological point of view it is incorrect not to show geographical basis on maps of wine industry. Analysis of this map allowed us to identify areas of traditional wine-making, potential wine-making areas and countries which claim to be the world leaders in the field of wine production. We found disbalans between wine production and wine consumption - increasing wine production in South America, China and the United States and increasing wine consumption (mainly due to the import products in countries where the grape is not the primary agricultural product.

  2. Mapping of wine industry

    OpenAIRE

    Віліна Пересадько; Надія Максименко; Катерина Біла

    2016-01-01

    Having reviewed a variety of approaches to understanding the essence of wine industry, having studied the modern ideas about the future of wine industry, having analyzed more than 50 maps from the Internet we have set the trends and special features of wine industry mapping in the world, such as: - the vast majority of maps displays the development of the industry at regional or national level, whereas there are practically no world maps; - wine-growing regions are represented on maps very un...

  3. A new wine superpower? An analysis of the Chinese wine industry

    OpenAIRE

    Li, Yuanbo; Bardaji de Azcarate, Isabel

    2017-01-01

    China is one of the most attractive wine markets and a hopeful wine producer in the twenty-first century. Current studies of wine in China tend to focus on the wine market but seldom analyze the domestic wine industry, which contributes approximately 70% of the total wine consumed in the country. This paper reviews the wine history and the development of wine in China and analyses the current situation and perspectives of the Chinese wine industry, considering both traditional con...

  4. Wine industry logistics in Republic of Macedonia

    OpenAIRE

    Ivanova, Violeta; Atanasoski, Drasko

    2013-01-01

    The theoretical characteristics of logistics and logistics systems are numerous, with specific characteristics, different implications and missions. Logistics activities in the wine industry are very important. Macedonia is a large exporter of wine. In terms of export value of agricultural products in Macedonia, wine is at the first place in terms of exports of alcoholic beverages, and at the second place immediately after the tobacco. The winemaking in Macedonia is continuously increasing, e...

  5. New wine world from China: An analysis of competitiveness of the wine industry in Ningxia

    OpenAIRE

    Li, Yuanbo; Bardaji de Azcarate, Isabel

    2016-01-01

    Recently, China has become a huge wine consumer market as well as being an important wine producer. China has the fifth largest global wine consumption and the largest global red wine market (OIV, 2015) with most of the wine consumed (approximately 70%-80%) being produced domestically. With the growing economy and technological advances, the Chinese domestic wine industry has seen significant development. Now, China has the second largest vineyard area (table grape and wine grape) just after ...

  6. New wine world from Asia. Development, regional comparison and opportunities for the wine industry in China

    OpenAIRE

    Li, Yuanbo; Bardaji de Azcarate, Isabel

    2017-01-01

    Recently, China has become a huge wine consumer market as China had the fifth largest global wine consumption and the largest global red wine consumption in 2015 with most of the wine consumed (approximately 70%) being produced domestically. With the growing economy and technological advance, the Chinese domestic wine industry has seen significant development. The Chinese wine industry has flourished across the broad territory from the east costal area to the west desert area with distinct cl...

  7. Membrane Technologies in Wine Industry: An Overview.

    Science.gov (United States)

    El Rayess, Youssef; Mietton-Peuchot, Martine

    2016-09-09

    Membrane processes are increasingly reported for various applications in wine industry such as microfiltration, electrodialysis, and reverse osmosis, but also emerging processes as bipolar electrodialysis and membrane contactor. Membrane-based processes are playing a critical role in the field of separation/purification, clarification, stabilization, concentration, and de-alcoholization of wine products. They begin to be an integral part of the winemaking process. This review will provide an overview of recent developments, applications, and published literature in membrane technologies applied in wine industry.

  8. Electronic Noses and Tongues in Wine Industry

    Directory of Open Access Journals (Sweden)

    Maria Luz Rodriguez-Mendez

    2016-10-01

    Full Text Available The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of electronic noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments.

  9. Applications of radiation within the wine industry

    International Nuclear Information System (INIS)

    Wilson, K.J.; Moran, G.; Boreham, D.

    2003-01-01

    The objective was to test the feasibility of taint removal in industrial wines through the use of radiation. The process used the cobalt-60 source in the McMaster University Nuclear Reactor. When wine, composed mainly of water (∼87%), alcohol (∼10%), acid (∼2%), and anthrocyanins/tannins (∼0.1%), is irradiated, water molecules are hydrolyzed generating free radicals in solution. These free radicals are oxidizing agents that will oxidize other molecules in the wine. The focus has been a specific taint introduced into 2000-2001 vintages by the Asian lady-bird beetle (Harmonia Axyridis) whose population has increased dramatically of late. This taint - thought to be a methoxy-pyrazine - is detectable by taste in 1-2 parts per trillion (ppt). Preliminary sensory evaluation has shown that radiation dramatically improves tainted wines by eliminating the lady beetle taint. Chemical tests have indicated that radiation is acting as an oxidizing agent, reducing levels of SO 2 (introduced into wines to prevent oxidation) by nearly 40-70%. Research ongoing involves the detection of the taint (the implicated methoxy-pyrazine) by mass spectrometry as a taint assessment tool, and an indicator that radiation has removed the taint

  10. The South African wine industry: Insights survey 2013

    CSIR Research Space (South Africa)

    Blok, T

    2013-09-01

    Full Text Available PwC’s 2013 South African wine industry insights survey explores some of the issues facing local wine businesses, specifically those evident from the financial results of the 2012 harvest, human resource management practices in the industry and wine...

  11. ECONOMIC GEOGRAPHY OF THE U.S. WINE INDUSTRY

    OpenAIRE

    Canning, Patrick N.; Perez, Agnes C.

    2008-01-01

    This study examines wine trade in the United States to assess the impact of higher energy costs on the average distance of world and U.S. regional wine shipments, or wine miles, to U.S. markets. To examine this issue we calibrate a spatial equilibrium model of the U.S. wine industry. The model accounts for (i) consumer preferences for variety, (ii) monopolistic-competition/increasing-returns in the production of differentiated wine products, and (iii) transportation costs. Wine production are...

  12. New Proposals for the Design of Integrated Online Wine Industry ...

    African Journals Online (AJOL)

    monolingual online wine dictionary commissioned by the Burgundian wine industry, offers vari- ... number of word lists, glossaries, and online wine dictionaries of varying qual- ity. ...... Kopenhagener Beiträge zur Germanistischen Linguistik 25: 5-21. ... graphical Theory with Particular Focus on Learner's Lexicography.

  13. The role of cooperatives in the Georgian wine industry

    Directory of Open Access Journals (Sweden)

    Kvariani Levani

    2015-01-01

    Full Text Available The potential of the Georgian wine industry is not fully utilized. High fragmentation of agricultural land leads to limited production that restricts farmers' access to capital resources, finances, and markets, and prevents further development of the Georgian wine industry. Grape collectors and wine makers need help to join their capital and efforts, to gain economies of scale in production and marketing by jointly accessing agricultural inputs. This study aims to identify the importance of farmer cooperatives for grape producers in the Georgian wine industry in order to overcome inefficiency in the sector. Furthermore, this research project investigates the barriers and driving forces of smallholder grape farmers or wine makers to join cooperatives. Semi-structured interviews were conducted with stakeholders of the Georgian wine industry in order to assess different perspectives on the importance and benefits of farmer cooperatives in the local context. The interview results permit economic analysis of transaction costs, agency theory and property rights in the context of the nascent cooperative movement in the Georgian wine industry. The interviews revealed that development of agriculture cooperatives in the Georgian wine industry is strongly dependent on both farmer enthusiasm and governmental support.1

  14. Adapting the wine industry in China to climate change: Challenges and opportunities

    OpenAIRE

    Li, Yuanbo; Bardaji de Azcarate, Isabel

    2017-01-01

    Recently, China has become an exciting wine consumer market and one of the most important wine producers. China?s domestic wine industry is in the enviable position of contributing approximately 70 % of the total wine consumed with a 1.36 billion population market and the second largest world economy. Current studies of the Chinese wine industry are mostly focused on the wine market. However, global climate change, which affects the quantity, quality and distribution of wine, will have a stro...

  15. Digital wine marketing: Social media marketing for the wine industry

    Directory of Open Access Journals (Sweden)

    Viana Natália Andrade

    2016-01-01

    Full Text Available The wine industry recognizes the increasingly relevant role of digital marketing as a valuable and appropriate tool to reach (adult consumers. This paper intends to trace a brief analysis about Digital Wine Marketing and Social Media Marketing contribution for the Wine Industry to increase brand awareness and sales and develop a short guidance to digital marketing as well. When consumers search for wine and wineries on internet they are bombarded with an massive volume of brand messages, meaning that delivering creative, polished content is key if a brand wants to capture people's attention. So, make a good wine is a important part of the work, but after this is necessary to give it the presentation it deserves, communicating accurately to consumers and have in mind that digital marketing activities are in a state of evolutionary development, where new trends are likely to occur rapidly and wineries have to adapt.

  16. Supply chain bottlenecks in the South African construction industry: Qualitative insights

    Directory of Open Access Journals (Sweden)

    Poobalan Pillay

    2017-07-01

    Full Text Available Background: The construction industry in South Africa has a lot of potential but its performance is still restricted by numerous internal and external challenges. Unless these challenges are identified and understood better, further growth of this industry is likely to be hindered, which has negative economic implications for the South African economy. Objectives: This study investigated supply chain bottlenecks faced by the construction industry in South Africa. It also discussed solutions for addressing the identified bottlenecks in order to facilitate the continued development of supply chain management in the construction industry. Method: The study used a qualitative approach in which in-depth interviews were held with purposively selected senior managers drawn from the construction industry in South Africa. Content analysis using ATLAS.ti software was employed to identify the themes from the collected data. Findings: The findings of the study showed that supply chain management in the construction industry in South Africa is constrained by five major bottlenecks: skills and qualifications, procurement practices and systems, supply chain integration, supply chain relationships and the structure of the construction industry. Recommendations for addressing each of these five challenges were put forward. Conclusion: The study concludes that both awareness and application of supply chain management in the construction industry in South Africa remains inhibited, which creates opportunities for further improvements in this area to realise the full potential of the industry.

  17. Potential and risks in the Romanian wine industry

    Directory of Open Access Journals (Sweden)

    Oana BĂRBULESCU1

    2017-07-01

    Full Text Available The present descriptive paper presents some historical, geographical and institutional landmarks of the Romanian wine sector. It offers a brief analysis of the Romanian vineyard production evolution and of the national wine market conjuncture, taking into account the global context, which allows to outline Romania's place on the world wine map. Wine promotion on foreign markets must be done emphasizing indigenous varieties, that is why knowing them is essential. Highlighting the progress made by Romanian winemakers, the difficulties they face and the opportunities in the market allow us to draw conclusions which open horizons for extensive research in this industry.

  18. Bottlenecks in Software Defect Prediction Implementation in Industrial Projects

    OpenAIRE

    Hryszko Jarosław; Madeyski Lech

    2015-01-01

    Case studies focused on software defect prediction in real, industrial software development projects are extremely rare. We report on dedicated R&D project established in cooperation between Wroclaw University of Technology and one of the leading automotive software development companies to research possibilities of introduction of software defect prediction using an open source, extensible software measurement and defect prediction framework called DePress (Defect Prediction in Software Syst...

  19. Toward sustainability: Development of the Ningxia wine industry

    Directory of Open Access Journals (Sweden)

    Hao Linhai

    2015-01-01

    Full Text Available Ningxia government's key responsibilities for the grape and wine sector are sustainable economic development and natural resource management. While emerging as an industry leader in China, Ningxia has experienced many challenges, the major ones are increasing labor costs and seasonal worker shortages, production cost control, and a market dominated by domestic giants and increased imports. Ningxia government made policies to encourage the development of boutique wineries, high quality wines and wine tourism. On natural resource protection, a strict annual irrigation quota has led to the quick adoption of drip irrigation. New vineyards have been designed with a focus on mechanization. Fertilization program will be fine-tuned using the analysis of the soil and the mineral elements in leaves. Various personnel training programs have been organized every year. In summary, the potential of Ningxia wine region has already been proven, and Ningxia government will continually provide its support for the sustainable grape and wine development of the region.

  20. Supply Chain Management in The Brazilian Automobile Industry: Bottlenecks for Steadier Growth

    Directory of Open Access Journals (Sweden)

    W. F. Sorte Junior

    2011-06-01

    Full Text Available Taking the Lean Production System as the reference model, this paper analyses the supply chain management approach and the relationship between private and public sectors in the Brazilian automobile industry. Through a case study conducted from October 2006 to October 2008 in a private owned automaker, two bottlenecks in this Brazilian industrial sector are identified: (1 Emphasis on coordination rather than integration in supply chain management; and (2 Insufficient channels of communication between private and public sectors, resulting in inefficient policies to nurture automakers with low production volume.

  1. Wine producers’ perceptions of wine tourism

    OpenAIRE

    Sevil, Güven; Yüncü, Hilmi Rafet

    2010-01-01

    Wine tourism has generated tremendous interest over the last two decades from both, both, industrial and academic circles. Wine tourism is a hybrid activity that integrates wine and tourism industries. Many wine regions and wine producers promote their wine through visitations of wineries. Wine, wine region and wine producers are main elements of wine tourism product. A successful wine tourism experience depends on point of view of producers on visitation to wineries as well as quality of win...

  2. Fungal Beta-Glucosidases: A Bottleneck in Industrial Use of Lignocellulosic Materials

    Directory of Open Access Journals (Sweden)

    Peter S. Lübeck

    2013-09-01

    Full Text Available Profitable biomass conversion processes are highly dependent on the use of efficient enzymes for lignocellulose degradation. Among the cellulose degrading enzymes, beta-glucosidases are essential for efficient hydrolysis of cellulosic biomass as they relieve the inhibition of the cellobiohydrolases and endoglucanases by reducing cellobiose accumulation. In this review, we discuss the important role beta-glucosidases play in complex biomass hydrolysis and how they create a bottleneck in industrial use of lignocellulosic materials. An efficient beta-glucosidase facilitates hydrolysis at specified process conditions, and key points to consider in this respect are hydrolysis rate, inhibitors, and stability. Product inhibition impairing yields, thermal inactivation of enzymes, and the high cost of enzyme production are the main obstacles to commercial cellulose hydrolysis. Therefore, this sets the stage in the search for better alternatives to the currently available enzyme preparations either by improving known or screening for new beta-glucosidases.

  3. Engineering oilseeds for sustainable production of industrial and nutritional feedstocks: solving bottlenecks in fatty acid flux.

    Science.gov (United States)

    Cahoon, Edgar B; Shockey, Jay M; Dietrich, Charles R; Gidda, Satinder K; Mullen, Robert T; Dyer, John M

    2007-06-01

    Oilseeds provide a unique platform for the production of high-value fatty acids that can replace non-sustainable petroleum and oceanic sources of specialty chemicals and aquaculture feed. However, recent efforts to engineer the seeds of crop and model plant species to produce new types of fatty acids, including hydroxy and conjugated fatty acids for industrial uses and long-chain omega-3 polyunsaturated fatty acids for farmed fish feed, have met with only modest success. The collective results from these studies point to metabolic 'bottlenecks' in the engineered plant seeds that substantially limit the efficient or selective flux of unusual fatty acids between different substrate pools and ultimately into storage triacylglycerol. Evidence is emerging that diacylglycerol acyltransferase 2, which catalyzes the final step in triacylglycerol assembly, is an important contributor to the synthesis of unusual fatty acid-containing oils, and is likely to be a key target for future oilseed metabolic engineering efforts.

  4. Serpents in jars: the snake wine industry in Vietnam

    Directory of Open Access Journals (Sweden)

    R. Somaweera

    2010-10-01

    Full Text Available Exploitation of snakes in Vietnam takes place for different purposes, and among them the snake wine industry is prominent but has received far less attention than other dealings, such as the pet trade. Despite widespread commercialisation there is a general lack of information about this snake trade, which makes it difficult to evaluate its magnitude and impact on snake populations. This study documents the use of snakes in snake wine in four cities in Vietnam through surveys conducted in 127 locations selling snake wine in September 2009. This study provides a list of species used along with the number of individuals observed. While none of the species involved are listed in the IUCN Red List, seven species are listed in the Vietnam Red Data Book, of which five are regulated by CITES. On the other hand, the most abundant species used in the trade, Xenochrophis flavipunctatus, is not listed in any conservation document. The popularity and economic importance of snakes in the form of snake wine demonstrates the need for the development of sustainable use programs for these species.

  5. EMERGING BUSINESSES: THE SOUTH AFRICAN WINE INDUSTRY CASE

    OpenAIRE

    Weatherspoon, Dave D.; Alade, Julius A.; Danley, Cheryl

    1999-01-01

    Emerging economies such as South Africa, only a few years out of apartheid, have been feeling the strains of socio-political change. While South Africa has experienced political reform, economic reform and access are slow to come. Currently, South Africa is the 7th largest producer of wine in the world. Although this industry is impressive, the apartheid era production practices have caused primarily the European consumers and media to be vocal about this issue. However, this concern has spre...

  6. Ningxia update: Government policy and measures for promoting a sustainable wine industry

    Directory of Open Access Journals (Sweden)

    Hao Linhai

    2016-01-01

    Full Text Available The rapidly growing wine industry in the Ningxia region of north-central China had 35,300 ha of wine grapes and 184 registered wineries as of mid-2016. Ningxia's mission is to develop a sustainable wine industry based on small-scale producers and high-quality products in order to distinguish itself from other key regions in China. Government measures over the last two years have included diversifying grape varieties, encouraging vineyard mechanization, awarding cash to medalists in renown wine competitions, subsidizing international wine cooperation and education programs, and promoting local producers through Ningxia wine centers in major Chinese cities. These efforts have significantly improved wine quality, lowered costs and raised Ningxia's image as a region. The good reputation of Ningxia wine is now spreading from the trade to general consumers.

  7. An appraisal of uncertainties in the Western Australian wine industry supply chain

    OpenAIRE

    Islam, Nazrul; Quaddus, Mohammed

    2005-01-01

    Wine is one of the significant export items of Western Australia. In 2001/2002, the State’s wine exports amounted to about A$42 million. Despite its economic importance research on the supply chain aspects of WA wine industry is rather limited. This paper presents the sources of uncertainties in WA wine supply chain based on the results of an electronic focus group study with WA wine industry stakeholders. The group identified 74 items of uncertainties, which were then grouped into 26 unique ...

  8. Regulatory and institutional developments in the Ontario wine and grape industry

    Directory of Open Access Journals (Sweden)

    Carew R

    2012-09-01

    Full Text Available Richard Carew,1 Wojciech J Florkowski21Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, BC, Canada; 2Department of Agricultural and Applied Economics, University of Georgia, Griffin, GA, USAAbstract: The Ontario wine industry has undergone major transformative changes over the last two decades. These have corresponded to the implementation period of the Ontario Vintners Quality Alliance (VQA Act in 1999 and the launch of the Winery Strategic Plan, "Poised for Greatness," in 2002. While the Ontario wine regions have gained significant recognition in the production of premium quality wines, the industry is still dominated by a few large wine companies that produce the bulk of blended or "International Canadian Blends" (ICB, and multiple small/mid-sized firms that produce principally VQA wines. This paper analyzes how winery regulations, industry changes, institutions, and innovation have impacted the domestic production, consumption, and international trade, of premium quality wines. The results of the study highlight the regional economic impact of the wine industry in the Niagara region, the success of small/mid-sized boutique wineries producing premium quality wines for the domestic market, and the physical challenges required to improve domestic VQA wine retail distribution and bolster the international trade of wine exports. Domestic success has been attributed to the combination of natural endowments, entrepreneurial talent, established quality standards, and the adoption of improved viticulture practices.Keywords: Ontario, wine, quality standards

  9. Energy use in the wine and distilled-spirits industry

    Energy Technology Data Exchange (ETDEWEB)

    Cleland, A.C.; Earle, M.D.

    1980-06-01

    Data were collected by a postal survey of energy consumption in wineries; six replies covering 10 wineries, that produce 65% of New Zealand's wine, were received. This information was supplemented by a detailed factory survey in one cider factory, and by a direct approach to another winery which provided data on its still operation. Data were obtained by a direct approach to the company concerned for the one distillery which consumes almost all the energy used by alcohol distilling in New Zealand. The average energy use in wine making was found to be 1.92 MJ/litre comprising 0.53 MJ/litre as electricity and 1.39 MJ/litre as boiler fuel. The alcohol distillery studied has conducted its own conservation program and reduced its energy use from 49 MJ/litre of alcohol to 33 MJ/litre of alcohol. Conservation measures are proposed for the wine industry including greater use of continuous distillation, heat recovery on batch stills, upgrading of steam and hot water reticulation systems, and improvement of the operational efficiency of refrigeration equipment. Process flow charts are presented. (MCW)

  10. What makes Napa Napa? The roots of success in the wine industry

    Directory of Open Access Journals (Sweden)

    Anil Hira

    2014-06-01

    Full Text Available California is world-renowned for the ability to produce world class quality wine. At the center of this achievement is the development of Napa as a premier wine producing region. We examine the sources of Napa’s success by testing factors from leading industrial location theories against statistical and qualitative evidence. Using an unusual database of county-wide data on the wine industry to compare Napa’s success with other wine-producing regions of California, we can control for different historical factors and economic conditions that temper most comparative wine studies. Many regions in California can produce world class wine, but none enjoy the same level of returns as Napa. Path dependency and distance to markets are poor explanations for the relative success of wine regions. We find that while terroir, or natural comparative advantage, has some evidence behind it, social capital and entrepreneurship behind technological leadership are central to Napa’s competitive advantage.

  11. The New World challenge: Performance trends in wine production in major wine-exporting countries in the 2000s and their implications for the Australian wine industry

    Directory of Open Access Journals (Sweden)

    Euan Fleming

    2014-12-01

    Full Text Available Anderson, K., Nelgen, S., 2011. Global Wine Markets, 1961 to 2009: A Statistical Compendium. University of Adelaide Press, Adelaide publication of an index of revealed comparative advantage suggests that the Australian wine industry had come under increased competition from other “New World” producers in the first decade of this century. We examine this influence by comparing the transformation of winegrapes into wine volume and value in the 11 largest wine-exporting countries during the years, 2000–2009. Our focus is on the challenge issued by other New World producers from the Southern Hemisphere to Australian producers, and the continuing challenge to Old World global supremacy by New World producers and its response. Four performance measures are used this study. Two key trends are evident. First, all countries migrated to higher price points, albeit with differing degrees of success: slightly declining productivity in transforming winegrapes into wine output was overwhelmed by price/quality effects, leading to substantial gains in transforming winegrapes into wine value. Second, New World producers plus Portugal and Spain were much more successful in achieving gains in their export value proposition than they were in extracting value in their domestic markets. Results show that Australian wine producers had lost some of their competitive advantage during the 2000s as their pre-existing strategy dominated by the export of high-volume wines by large companies at low to medium price points, and their reliance on a reputation for reliable good quality for the price point was beginning to fail in the face of competition from both New World and Old World producers. Acknowledgement of this outcome has led to a good deal of introspection, and recognition of the need to promote the wine regions of Australia, based on higher-quality wines, and to select and promote quality indicators.

  12. Ningxia update: Government policy and measures for promoting a sustainable wine industry

    OpenAIRE

    Hao Linhai; Li Xueming; Cao Kailong; Ma Huiqin

    2016-01-01

    The rapidly growing wine industry in the Ningxia region of north-central China had 35,300 ha of wine grapes and 184 registered wineries as of mid-2016. Ningxia's mission is to develop a sustainable wine industry based on small-scale producers and high-quality products in order to distinguish itself from other key regions in China. Government measures over the last two years have included diversifying grape varieties, encouraging vineyard mechanization, awarding cash to medalists in renown win...

  13. Preliminary situation analysis of wine production industry in the Czech Republic since 1989

    Directory of Open Access Journals (Sweden)

    Radka Šperková

    2009-01-01

    Full Text Available External environment factors influencing Czech wine production industry went have been significantly changing in the past 20 years. Objective of this paper is to identify and describe selected external environment factors influencing this industry.Changes in the Czech Republic in 1989 significantly influenced all industries in the Czech eco­no­my, including wine production. The most significant include the transition from planned socialistic economy to the market economy, establishment of the Czech Republic (January 1, 1993, entrance European Union (May 1, 2004. For the wine production industry it brought for example opening the domestic market to competition, simplifying international trade with EU-member countries, stabilization of the area of vineyards including the ban on their extension, establishment of the Wine Fund, establishment of non-governmental organisations supporting activities of wine producers (e.g. Union of wine producers of the Czech Republic, National Wine centre, Moravín, Partnership foundation, etc. Significant changes can be found also in the field of wine-marketing and promotion of wines. Wines from the Czech Republic are sold in foreign markets and achieve awards within international trade fairs and wine exhibitions, Czech Republic organises wine trade fairs, e.g. Vinex or Wine and distilled products, Wine fund have registered the trademark „Svatomartinské víno“ (St. Martin Wine, etc. Other significant factors identified within macro-environment analysis include con­ti­nuous changes in wine production technology. Here we can expect that in the future, there will grow the use of PET bottles, which could replace the classical glass bottles, just as it happened in the soft-drinks production industry. Changes happened also in the field of legislature, and were connected with updating the law on winegrowing and wine production, change of the VAT to 19 %, cancellation of the consumption tax on wine or new titles

  14. The Case of Cruse Affair for the Bordeaux Wines (Winegate) and Its Consequences on the Burgundy Wine Industry.

    Science.gov (United States)

    Lecat, Benoit; Chapuis, Claude; Brouard, Joelle; Cogan, Laurence

    2016-01-01

    The aim of the study is to show how the Cruse affair known as the "Winegate" has changed the wine industry in Burgundy. Cruse, one of the major Bordeauxsellers, was caught by the Customs Office in 1973 and condemned for fraud involving 20'000 hl of Bordeaux wine. This affair has generated a loss of trust between consumers and producers and also between small wine-growers who were selling their wine to the Négociants. The objective of this study is to focus on the consequences that this affair has generated for Burgundy growers and Négociants. The method used is the analysis of historical documents (press articles and books on Bordeaux wines) to understand through a review the Cruise affair and its consequences. Under consumer but also retailer pressure, more and more winegrowers in Burgundy decided to bottle the production of their estate and sell it under their own label. To a certain extent, this new development entailed a competition with Négociants. The structure of estates moved from farm style companies to small SME's in charge of vinification, ageing, selling and exporting. Finally, some recent patents related to the wine fraud and mechanisms to create the trust in the wine chain, with specific regard to intelligent label and distribution, have been considered.

  15. Reinventing the American Wine Industry: Marketing Strategies and the Construction of Wine Culture

    OpenAIRE

    Oda, Ai

    2017-01-01

    This working paper examines the remarkable growth of wine consumption in the United States since the 1960s. The country is now the largest wine consumer in the world, exceeding the wine-producing European countries such as France and Italy, which had long dominated world markets. The paper identifies the late 1960s and 1970s as the major turning point by analyzing the role of businesses in reinventing the image of wine from a cheap and very alcoholic beverage to a sophisticated natural produc...

  16. Gradual catch up and enduring leadership in the global wine industry

    NARCIS (Netherlands)

    Morrison, A.; Rabellotti, Roberta

    The wine industry is an extremely interesting sector from a catch -up point of view because the latecomers in the international market have changed how wine is produced, sold and consumed and, in doing so, they have challenged the positions of incumbents. Until the end of the 1980s, the European

  17. New Proposals for the Design of Integrated Online Wine Industry Dictionaries

    DEFF Research Database (Denmark)

    Leroyer, Patrick

    2013-01-01

    Abstract: The specialised lexicographic treatment of oenology and viticulture usually consists in the compiling of articles describing the language of wine in general language dictionaries, or presenting professional knowledge of wine in specialised multi-field dictionaries and encyclopedias. Thi...... dictionaries should not stand alone, as they could benefit from a full integration with the websites of the wine industry, and consequently transform into genuine lexicographic information tools.......Abstract: The specialised lexicographic treatment of oenology and viticulture usually consists in the compiling of articles describing the language of wine in general language dictionaries, or presenting professional knowledge of wine in specialised multi-field dictionaries and encyclopedias....... This treatment also encompasses the terminological compilation of single field dictionaries describing the language and/or knowledge of wine. Lexicographically speaking, all this is but a fraction of the complete picture. Indeed, the specialised lexicography of oenology and viticulture is multifaceted and goes...

  18. Benchmarking and Self-Assessment in the Wine Industry

    Energy Technology Data Exchange (ETDEWEB)

    Galitsky, Christina; Radspieler, Anthony; Worrell, Ernst; Healy,Patrick; Zechiel, Susanne

    2005-12-01

    Not all industrial facilities have the staff or theopportunity to perform a detailed audit of their operations. The lack ofknowledge of energy efficiency opportunities provides an importantbarrier to improving efficiency. Benchmarking programs in the U.S. andabroad have shown to improve knowledge of the energy performance ofindustrial facilities and buildings and to fuel energy managementpractices. Benchmarking provides a fair way to compare the energyintensity of plants, while accounting for structural differences (e.g.,the mix of products produced, climate conditions) between differentfacilities. In California, the winemaking industry is not only one of theeconomic pillars of the economy; it is also a large energy consumer, witha considerable potential for energy-efficiency improvement. LawrenceBerkeley National Laboratory and Fetzer Vineyards developed the firstbenchmarking tool for the California wine industry called "BEST(Benchmarking and Energy and water Savings Tool) Winery". BEST Wineryenables a winery to compare its energy efficiency to a best practicereference winery. Besides overall performance, the tool enables the userto evaluate the impact of implementing efficiency measures. The toolfacilitates strategic planning of efficiency measures, based on theestimated impact of the measures, their costs and savings. The tool willraise awareness of current energy intensities and offer an efficient wayto evaluate the impact of future efficiency measures.

  19. Export and import activity of the wine industry: tendencies, current risks

    Directory of Open Access Journals (Sweden)

    Bondarenko Svitlana Anatoliyivna

    2017-06-01

    Full Text Available The article studies state of wine industry’s export-import activity, analyzes tendencies, which provide to reveal peculiar regulations andmain modern risks, which are necessary to be considered for appropriate level of the sector export capability. Export-import activity of wine industry is analyzed; capacity dynamics and market openness degree are estimated. It has been proved that redulatory impact on the winemaking and wine industry development has to be based, on the onehand, on the work with consumer, forming his national awareness of the domestic production from wine industry, and on the other hand, on the country import restructuring. Development of the wine industry state support in Ukraine, considering the world experience, is an important step to form the market of grape and its products, which is characterized with losing tendency. The revealed tendency concerning import price prevail over export, requires special measures for contraction. The main tools to fight with European wine producers for Ukrainian consumer to increase quality, creative, budgets increase for direct access to consumer via winery tasty rooms, tourists’ involvement to vineyards and productive capacities, including to the tourist routes. Therefore the main purpose is necessity for native consumer’s upbringing, wine culture growing, to teach to make considerable choice, but not a choice in favor of foreign container.

  20. New Proposals for the Design of Integrated Online Wine Industry ...

    African Journals Online (AJOL)

    The specialised lexicographic treatment ofoenology and viticulture usually consists in the compiling of articles describing the language of wine in general language dictionaries, or presenting professional knowledge of wine in specialised multi-field dictionaries and encyclopedias. This treatment also encompasses the ...

  1. Stability of contracts in the Brazilian wine industry

    Directory of Open Access Journals (Sweden)

    Decio Zylbersztajn

    2005-06-01

    Full Text Available A variety of contracts between wineries and grape growers are observed in Brazil. This study addresses the concept of coordination of food chains, particularly the stability of contractual relationships. A qualitative analysis of industry-farmers contracts is presented, followed by a quantitative analysis testing transaction cost economics-based hypothesis. Scale, location, age of vineyard, and the cooperative organizational form are addressed in terms of the effect on the stability of contracts. Vertical and horizontal coordination are addressed. Data come from a sample of 139 grape-growers that supplied 10 major wineries. The results show that more stable contracts or vertical integration are characteristic of high quality wine production, where the need for strict contractual coordination is more relevant, i.e. risk of hold up losses is larger. We test the hypothesis that site specificity and quality-related specific investments are associated with more stable contractual architectures. Farmers' cooperatives present poorer performance but tend to hold more stable relationships with their members, possibly the result of adverse selection, since specialized farmers prefer to maintain contracts with investor-owned wineries, instead of farmers' cooperatives. Conclusions are presented in the final part.

  2. Wine industry market strategies. Case study: Lacerta Winery

    Directory of Open Access Journals (Sweden)

    NEACSU Nicoleta Andreea

    2017-01-01

    Full Text Available Wine market in Romania is in constant development. More and more manufacturers appear on the market, and the competition is increasingly fierce. Although it has an area of the largest planted with vines, Romania is not distinguished among major exporters. Using EU funds made available, new manufacturers appear who developed the premium wine sector. Among the investments carried out in recent years in this sector is Lacerta Winery, an Austrian investment, which sold the first wine under the brand Lacerta in 2011.

  3. The impact of climate change on the global wine industry: Challenges & solutions

    Directory of Open Access Journals (Sweden)

    Michelle Renée Mozell

    2014-12-01

    Full Text Available This paper explores the impact of climate change upon the global production of winegrapes and wine. It includes a review of the literature on the cause and effects of climate change, as well as illustrations of the specific challenges global warming may bring to the production of winegrapes and wine. More importantly, this paper provides some practical solutions that industry professionals can take to mitigate and adapt to the coming change in both vineyards and wineries.

  4. Emission factor development for the malt beverage, wine, and distilled spirits industries

    Energy Technology Data Exchange (ETDEWEB)

    Lapp, T.; Shrager, B. [Midwest Research Institute, Cary, NC (United States); Safriet, D. [Environmental Protection Agency, Research Triangle Park, NC (United States)

    1996-12-31

    Midwest Research Institute is currently developing emission factors for inclusion in AP-42 Chapter 9, Food and Agricultural Industries. Three of the sections cover the production of malt beverages, wine, and distilled spirits. The malt beverage segment focuses on the development of ethanol emission factors for filling operations, which were recently identified as the large source of brewery ethanol emissions. The discussion includes a description of the production process and emissions factors for breweries, a history of emission factories for breweries, a description of emission testing conducted at two large breweries, and a presentation of some of the emission factors for malt beverage production. The wine industry segment focuses on emissions from the fermentation stage for red and white wines, the pomace screen and pomace press for red wines, and bottling of white wine. Emission factors are presented for ethanol emissions from each of these sources as well as other VOC emissions from the fermentation process. A discussion of the wine production process is presented. A discussion of the emission sources and available emission factors is presented for the distilled spirits industry segment. Factors are presented for the fermentation and aging stages. A process description is presented for the production of Bourbon whisky.

  5. Analysis of selected indicators of winegrowing and wine-production industries in the Czech Republic and Bulgaria

    Directory of Open Access Journals (Sweden)

    Jiří Duda

    2005-01-01

    Full Text Available The paper deals with industry analysis of winegrowing and wine-production in Bulgaria and in the Czech Republic. The analysis is more focused on winegrowing and wine-production in Bulgaria with the aim to present the less known information.The annual production of wine in Bulgaria amounts for about 2 million hectoliters, being mostly proce- ssed by industrial producers, even though the area of productive vineyards is decreasing by almost 33% to the level of 100 000 hectares. Czech Republic has a lower area of vineyards than Bulgaria, and thanks to the higher yields per hectare it produces about 0.5 million hectoliters of wine. Wine consumption is also different – Czech Republic reaches about 75% of consumption in Bulgaria.Bulgaria, unlike the Czech Republic, belongs to the wine-export countries, especially focusing on exports of bottled red wine. The most important importers of Bulgarian wine – bottled and cask – are Poland, Russia, Great Britain, and Germany. The average prices of exported bottled wine oscillated around USD 1 per liter, in the monitored period. In case of the cask wine, the prices are almost 50% lower. The prices of wines imported to Bulgaria are slightly lower than prices of wines being exported from Bulgaria. Most of the wine was imported from Moldova and Macedonia, Hungary, and Poland.The wine foreign trade balance of Bulgaria and Czech Republic is active for Bulgaria, which exports about 24 thousand hectoliters of wine to the Czech Republic. Exports of Czech and Moravian wines to Bulgaria are minimal.

  6. The importance and quality of cluster governance in the Chilean wine industry

    NARCIS (Netherlands)

    Visser, E.J.; Langen, de P.W.

    2006-01-01

    The central theme of this paper is the issue of the governance of cooperation within the Chilean wine industry. The effects of the internationalization of this industry for the importance and the quality of governance of intra-cluster cooperation involving firms and other actors are analysed. Two

  7. Statistical process control in wine industry using control cards

    OpenAIRE

    Dimitrieva, Evica; Atanasova-Pacemska, Tatjana; Pacemska, Sanja

    2013-01-01

    This paper is based on the research of the technological process of automatic filling of bottles of wine in winery in Stip, Republic of Macedonia. The statistical process control using statistical control card is created. The results and recommendations for improving the process are discussed.

  8. Logistics bottlenecks

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2010-09-15

    Many of the vulnerabilities to Energy Access, Energy Security, and Environmental Sustainability result from impediments to reaching a global demand-supply balance, as well as local balances, for various energy sources and carriers. Vulnerabilities result from multiple reasons: regional imbalances of energy production and consumption, the bulky character of the majority of energy fuels, the virtual necessity of electricity consumption following its production, among others. To detect and prioritize respective 'bottlenecks' across energy carriers, they have to be measured. In this report, production, consumption, exports, and imports were measured across all major energy carriers for seven key regions of the world for three time frames-2008, 2020, and 2050. Imbalances between production and consumption form bottlenecks in each region.

  9. Treatment of wine lees on an industrial scale. [wine lees processing

    Energy Technology Data Exchange (ETDEWEB)

    1978-04-24

    EtOH and tartaric acid are recovered from wine lees by compressing the lees into pellets, distillation with steam to remove alcohols followed by fractional distillation to recover EtOH, roasting and pulverization of the EtOH-free pellets to coagulate collids, and extraction of the suspension with water and mineral acid to recover tartaric acid. Mother liquors are recirculated through the tartaric acid recovery process and the residual material is dried to a protein product which is useful as fertilizer or as animal feed.

  10. A need for planned adaptation to climate change in the wine industry

    Science.gov (United States)

    Metzger, Marc J.; Rounsevell, Mark D. A.

    2011-09-01

    The diversity of wine production depends on subtle differences in microclimate and is therefore especially sensitive to climate change. A warmer climate will impact directly on wine-grapes through over-ripening, drying out, rising acidity levels, and greater vulnerability to pests and disease, resulting in changes in wine quality (e.g. complexity, balance and structure) or potentially the style of wine that can be produced. The growing scientific evidence for significant climate change in the coming decades means that adaptation will be of critical importance to the multi-billion dollar global wine-industry in general, and to quality wine producers in particular (White et al 2006, 2009; Hertsgaard 2011). Adaptation is understood as an adjustment in natural or human systems in response to actual or expected environmental change, which moderates harm or exploits beneficial opportunities (IPCC 2007). Autonomous adaptation has been an integral part of the 20th century wine industry. Technological advances, changes in consumer demand, and global competition have meant that growers and producers have had to adapt to stay in business. The gradual temperature rise in the 20th Century (0.7 °C globally) has been accommodated successfully by gradual changes in vine management, technological measures, production control, and marketing (White et al 2009), although this has in many cases resulted in the production of bolder, more alcoholic wines (Hertsgaard 2011). In spite of this success, the wine industry is surprisingly conservative when it comes to considering longer term planned adaptation for substantial climate change impacts. A few producers are expanding to new locations at higher altitudes or cooler climates (e.g. Torres is developing new vineyards high in the Pyrenees, and Mouton Rothschild is setting up new vineyards in South America), and the legal and cultural restrictions of Appelation d'Origine Cȏntrollée (AOC) systems are being discussed (White et al 2009

  11. TECHNOLOGICAL DEVELOPMENT TO ELABORATE COMMON WHITE WINE IN MISIONES, WITH ECONOMIC EVALUATION AT INDUSTRIAL SCALE

    Directory of Open Access Journals (Sweden)

    Miño Valdés, Juan Esteban

    2013-01-01

    Full Text Available The objective of this paper was to develop a sustainable technology on an industrial scale to produce common white wine with non viniferous grapes cultivated in Misiones. This technological project was initiated at a laboratory scale, continued in the pilot plant and industrial-scale project. It was considered as a productive unit to 12 rural families with 27 hectares of vines each. The 8 stages followed with inductive and deductive methodology were: The development of dry white wine at laboratory scale. The evaluation of process variables in the vivification. The mathematical modeling of the alcoholic fermentation in oenological conditions. The valuation of the aptitude of wines for human consumption. The establishment of a technological procedure for wine in the pilot plant. The evaluation of the pilot plant in technological procedure established. The calculation and selection of industrial equipment. The estimate of the costs and profitability of industrial technological process. It reached a technology for a production capacity of 5,834 L day-1, with dynamic economic indicators whose values were: net present value of 6,602,666 U$D, an internal rate of return of 60 % for a period of recovery of investment to net present value of 3 years.

  12. The entry of logistics service provider (LSP into the wine industry supply chain

    Directory of Open Access Journals (Sweden)

    Fulconis François

    2014-01-01

    Full Text Available The purpose of this paper is to study the wine industry supply chain (WSC organization from a social network approach, with an emphasis on the role of logistics service providers (LSP could hold in the flow monitoring. We try to understand if LSP can be a substitute to traditional actors for intermediation management. This substitution phenomenon must take account of the wine industry culture that may constitute an obstruction or an accelerator for the development of this activity. We present a conceptual model of the WSC, and we discuss the possible future role of the LSP. This paper introduces a framework contributing to understand worldwide WSC organization, mapping tools and strategies to assess the reasons of their evolution. The cultural impact is underlined in this type of industry showing it could present a boundary to market access for LSP.

  13. Interactions Between Industrial Yeasts and Chemical Contaminants in Grape Juice Affect Wine Composition Profile

    Directory of Open Access Journals (Sweden)

    Etjen Bizaj

    2014-01-01

    Full Text Available The interaction between four industrial wine yeast strains and grape juice chemical contaminants during alcoholic fermentation was studied. Industrial strains of Saccharomyces cerevisiae (AWRI 0838, S. cerevisiae mutant with low H2S production phenotype (AWRI 1640, interspecies hybrid of S. cerevisiae and S. kudriavzevii (AWRI 1539 and a hybrid of AWRI 1640 and AWRI 1539 (AWRI 1810 were exposed separately to fungicides pyrimethanil (Pyr, 10 mg/L and fenhexamid (Fhx, 10 mg/L, as well as to the most common toxin produced by moulds on grapes, ochratoxin A (OTA, 5 μg/L, during alcoholic fermentation of Vitis vinifera L. cv. Sauvignon blanc juice. Contaminants were found to strongly impair fermentation performance and metabolic activity of all yeast strains studied. The chemical profile of wine was analyzed by HPLC (volatile acidity, concentrations of ethanol, fructose, glucose, glycerol and organic acids and the aromatic profile was analyzed using a stable isotope dilution technique using GC/MS (ethyl esters, acetates and aromatic alcohols and Kitagawa tubes (H2S. The chemical composition of wine with added contaminants was in all cases significantly different from the control. Of particular note is that the quantity of aromatic compounds produced by yeast was significantly lower. Yeast’s capacity to remove contaminants from wine at the end of the alcoholic fermentation, and after extended contact (7 days was determined. All the strains were able to remove contaminants from the media, moreover, after extended contact, the concentration of contaminants was in most cases lower.

  14. STAGE TECHNOLOGY FOR OBTAINIGN AN ECONOMIC WHITE WINE TO AN INDUSTRIAL SCALE

    Directory of Open Access Journals (Sweden)

    Juan Esteban Miño Valdés

    2015-07-01

    Full Text Available The purpose of this work was to develop a sustainable technology to produce economical white wine, industrial scale, not viniferous grapes grown in Misiones. This technological project started at laboratory scale, it continued in a pilot plant and planned to an industrial scale. It was considered as productive unit 12 rural families with 27 hectares of vines each. The 8 stages followed with inductive and deductive methodology were: the development of dry white wine at laboratory scale, the evaluation of the variables of the process in the vilification, the Mathematical modeling of alcoholic fermentation in winemaking conditions, the assessment of the fitness of wines for human consumption, the establishment of a technological process for winemaking in a pilot plant, the evaluation in pilot plant of the technological process established, the calculation and selection of industrial equipment and finally, the costs estimation and profitability of the industrial technological process. A technology for a production capacity of 5,834 L day-1, with dynamic economic indicators was reached whose values were 6,602,666 net present value of U$D, an internal rate of return of 60 % for a period of payback a value net of three years to date.

  15. The use of genetically modified Saccharomyces cerevisiae strains in the wine industry.

    Science.gov (United States)

    Schuller, Dorit; Casal, Margarida

    2005-08-01

    In recent decades, science and food technology have contributed at an accelerated rate to the introduction of new products to satisfy nutritional, socio-economic and quality requirements. With the emergence of modern molecular genetics, the industrial importance of Saccharomyces cerevisiae, is continuously extended. The demand for suitable genetically modified (GM) S. cerevisiae strains for the biofuel, bakery and beverage industries or for the production of biotechnological products (e.g. enzymes, pharmaceutical products) will continuously grow in the future. Numerous specialised S. cerevisiae wine strains were obtained in recent years, possessing a wide range of optimised or novel oenological properties, capable of satisfying the demanding nature of modern winemaking practise. The unlocking of transcriptome, proteome and metabolome complexities will contribute decisively to the knowledge about the genetic make-up of commercial yeast strains and will influence wine strain improvement via genetic engineering. The most relevant advances regarding the importance and implications of the use of GM yeast strains in the wine industry are discussed in this mini-review. In this work, various aspects are considered including the strategies used for the construction of strains with respect to current legislation requirements, the environmental risk evaluations concerning the deliberate release of genetically modified yeast strains, the methods for detection of recombinant DNA and protein that are currently under evaluation, and the reasons behind the critical public perception towards the application of such strains.

  16. Is there sustainable entrepreneurship in the wine industry? Exploring Sicilian wineries participating in the SOStain program

    Directory of Open Access Journals (Sweden)

    Emanuele Schimmenti

    2016-06-01

    Full Text Available Global climate change and the accelerating depletion of natural resources have contributed to increase discussions about the role of private enterprises in reversing negative environmental trends. Rather than focusing on profit maximization, policy makers and consumers pressure groups expect firms to meet a triple-bottom line of economic, environmental and social value creation. Hence sustainable entrepreneurship has received recently increasing interest as a phenomenon and a research topic. More recently, the concept of sustainability has been taken seriously in the Italian wine industry. The organizational challenge for entrepreneurship is to better integrate social and environmental performance into the economic business logic. The aim of this manuscript is to illustrate, through a descriptive approach, the adaptation of the wine industry to the new scenario of sustainable entrepreneurship. To reach this goal we carried out an explorative analysis of 3 Sicilian wineries involved in the SOStain program, which aims at the improvement of sustainability in the wine industry. The findings of the analysis show the existence of sustainability-driven entrepreneurship, in which the wineries undertake to behave ethically and contribute to economic development while improving the quality of life for the workforce, their families, the local and global community as well as future generations.

  17. An exploratory examination of philanthropy in the New Zealand, Spanish and US wine industries

    Directory of Open Access Journals (Sweden)

    Sharon L. Forbes

    2018-06-01

    Full Text Available This exploratory study provides an insight into the concept of philanthropy and how it is applied in the context of wineries. Researchers in three nations interviewed winery owners or managers to obtain qualitative data; this data was categorised to identify common themes, similarities and differences across wineries or nations. Our findings indicate that all the wineries are undertaking philanthropic activities, ranging from donations of wine, time, cash or facilities, to organising or participating in events. These activities are primarily driven by altruistic rather than strategic motivations, and the predominant benefits achieved from philanthropy are personal satisfaction rather than financial. Although only a small number of wineries were interviewed (11, this study of philanthropy is unique as it has examined both small and large businesses operating in a single industry sector, across multiple nations. Whilst the small sample is an obvious limitation of this study, future quantitative research with a larger sample will determine the degree to which these exploratory findings can be deemed to represent the global wine industry. Keywords: Philanthropy, Wine industry, Motives, Benefits, Cross-cultural

  18. Constructing Relationships between Science and Practice in the Written Science Communication of the Washington State Wine Industry

    Science.gov (United States)

    Szymanski, Erika Amethyst

    2016-01-01

    Even as deficit model science communication falls out of favor, few studies question how written science communication constructs relationships between science and industry. Here, I investigate how textual microprocesses relate scientific research to industry practice in the Washington State wine industry, helping (or hindering) winemakers and…

  19. Comparing the Productive Efficiency of Cooperatives and Private Enterprises: The Portuguese Wine Industry as a Case Study

    OpenAIRE

    Barros, Carlos Pestana; Santos, J.C. Gomes

    2007-01-01

    This paper compares the efficiency of cooperatives and private enterprises in the Portuguese wine industry, employing data envelopment analysis (DEA). The use of DEA for the analysis of comparative efficiency within a sector is a key tool in evaluating organizational competitiveness. Competitiveness should be based on benchmarking the different types of organizations that comprise the viniculture sector. We conclude that Portuguese wine cooperatives, on average, are more efficient than their ...

  20. China’s role in global competition in the wine industry: A new contestant and future trends

    OpenAIRE

    Darryl J Mitry; David E Smith; Per V Jenster

    2009-01-01

    Darryl J Mitry1,2, David E Smith2,3, Per V Jenster3,41Norwich University, Graduate School Faculty, Northfield, VT, USA; 2National University, San Diego, California, USA; 3Copenhagen Business School, Copenhagen, Denmark; 4China Europe International Business School, Shanghai, People’s Republic of ChinaAbstract: The producers in the wine industry are competing in an increasingly global marketplace. More specifically this article is interested in China’s wine market and the ro...

  1. Assessment of attractiveness of the wine-production industry in the Czech Republic

    Directory of Open Access Journals (Sweden)

    Helena Hejmalová

    2011-01-01

    Full Text Available The paper is focused on evaluation of attractiveness of the wine sector in the Czech Republic and on the competitive position assessment of company Věstonické sklepy, s. r. o. using the assessment of key factors and applying the GE matrix. Wine-production can be described as very attractive, favorably developing industry with significant potential for growth and expansion. In particular, the growing popularity of wine consumption, increasing consumption and production, increasing competitiveness, introduction of new technical innovations and introduction of innovative changes in production, storage and sales, are aspects that have a positive impact on the attractiveness of the sector.The permanent trend of development and market growth represent a well-verifiable criterion that implies there still is a significant share of the untapped potential. Assessment of the competitive position indicates relatively good strategic situation of the company in the attractive environment, but it is necessary to invest considerable financial resources with an uncertain impact on maintaining the position. Main problems of the company namely include the financial situation which is specifically addressed by utilizing short-term liabilities. The company can be described as prosperous in terms of established technologies and implementation of innovative changes, human resource management, use of production and storage capacities, marketing factors, selection of the appropriate type of promotion, and contracting reliable customers.The strategy based on the position in the GE matrix suggests that the company should focus on production of quality wines and on the offer of specialties to penetrate stronger into the market and with a better competitive advantage. The company should not forget the completion of the proper functioning of the website, which should lead to an increase of the number of potential customers.

  2. Investigation of environmental radioactivity of wine cellars, watercourse and industrial waste

    Energy Technology Data Exchange (ETDEWEB)

    Gyorfi, Tamas, E-mail: gyorfi.tamas@ejf.hu [Eoetvoes Jozsef College (Hungary); Raics, Peter [Institute of Experimental Physics, University of Debrecen (Hungary)

    2011-09-15

    The aim of the investigations was to determine activity concentration of radioactive isotopes in soil samples collected from different provinces of Hungary. Earlier studies have proved that the {sup 222}Rn activity concentration is higher than permitted in some wine cellars. To investigate the reason for this phenomenon, the activity concentration of soil samples was measured. Analyzing {sup 137}Cs isotope activity in samples collected from the area of a watercourse it was possible to determine the silting-up rate. Activity concentrations were measured for red mud originating from an industrial disaster.

  3. Investigation of environmental radioactivity of wine cellars, watercourse and industrial waste

    International Nuclear Information System (INIS)

    Gyorfi, Tamas; Raics, Peter

    2011-01-01

    The aim of the investigations was to determine activity concentration of radioactive isotopes in soil samples collected from different provinces of Hungary. Earlier studies have proved that the 222 Rn activity concentration is higher than permitted in some wine cellars. To investigate the reason for this phenomenon, the activity concentration of soil samples was measured. Analyzing 137 Cs isotope activity in samples collected from the area of a watercourse it was possible to determine the silting-up rate. Activity concentrations were measured for red mud originating from an industrial disaster.

  4. BEST Winery Guidebook: Benchmarking and Energy and Water SavingsTool for the Wine Industry

    Energy Technology Data Exchange (ETDEWEB)

    Galitsky, Christina; Worrell, Ernst; Radspieler, Anthony; Healy,Patrick; Zechiel, Susanne

    2005-10-15

    Not all industrial facilities have the staff or the opportunity to perform a detailed audit of their operations. The lack of knowledge of energy efficiency opportunities provides an important barrier to improving efficiency. Benchmarking has demonstrated to help energy users understand energy use and the potential for energy efficiency improvement, reducing the information barrier. In California, the wine making industry is not only one of the economic pillars of the economy; it is also a large energy consumer, with a considerable potential for energy-efficiency improvement. Lawrence Berkeley National Laboratory and Fetzer Vineyards developed an integrated benchmarking and self-assessment tool for the California wine industry called ''BEST''(Benchmarking and Energy and water Savings Tool) Winery. BEST Winery enables a winery to compare its energy efficiency to a best practice winery, accounting for differences in product mix and other characteristics of the winery. The tool enables the user to evaluate the impact of implementing energy and water efficiency measures. The tool facilitates strategic planning of efficiency measures, based on the estimated impact of the measures, their costs and savings. BEST Winery is available as a software tool in an Excel environment. This report serves as background material, documenting assumptions and information on the included energy and water efficiency measures. It also serves as a user guide for the software package.

  5. Globalization, Superstars, and the Importance of Reputation: Theory and Evidence from the Wine Industry

    DEFF Research Database (Denmark)

    Gibbs, Mike; Tapia, Mikel; Warzynski, Frederic

    2009-01-01

    widely traded as a result of globalization. We then provide some empirical analysis of these ideas using data on prices and Robert Parker's ratings of wines. Wine prices are strongly related to ratings, and even more so for higher quality wine categories. In addition, changes in Parker ratings...... for the same wine result in large price changes. Price elasticities with respect to ratings have risen dramatically since 1993. One plausible explanation for this is the growing globalization of the fine wine market, which increases the prevalence of naive wine consumers....

  6. The alcohol industry lobby and Hong Kong's zero wine and beer tax policy.

    Science.gov (United States)

    Yoon, Sungwon; Lam, Tai-Hing

    2012-08-30

    Whereas taxation on alcohol is becoming an increasingly common practice in many countries as part of overall public health measures, the Hong Kong Special Administrative Region Government is bucking the trend and lowered its duties on wine and beer by 50 percent in 2007. In 2008, Hong Kong removed all duties on alcohol except for spirits. The aim of this paper is to examine the case of Hong Kong with its history of changes in alcohol taxation to explore the factors that have driven such an unprecedented policy evolution. The research is based on an analysis of primary documents. Searches of official government documents, alcohol-related industry materials and other media reports on alcohol taxation for the period from 2000 to 2008 were systematically carried out using key terms such as "alcohol tax" and "alcohol industry". Relevant documents (97) were indexed by date and topic to undertake a chronological and thematic analysis using Nvivo8 software. Our analysis demonstrates that whereas the city's changing financial circumstances and the Hong Kong Special Administrative Region Government's strong propensity towards economic liberalism had, in part, contributed to such dramatic transformation, the alcohol industry's lobbying tactics and influence were clearly the main drivers of the policy decision. The alcohol industry's lobbying tactics were two-fold. The first was to forge a coalition encompassing a range of catering and trade industries related to alcohol as well as industry-friendly lawmakers so that these like-minded actors could find common ground in pursuing changes to the taxation policy. The second was to deliberately promote a blend of ideas to garner support from the general public and to influence the perception of key policy makers. Our findings suggest that the success of aggressive industry lobbying coupled with the absence of robust public health advocacy was the main driving force behind the unparalleled abolition of wine and beer duties in Hong

  7. An NFC-Enabled Anti-Counterfeiting System for Wine Industry

    OpenAIRE

    Yiu, Neo C. K.

    2016-01-01

    Wine counterfeiting is not a new problem, however, the situation in China has been going worse even after Hong Kong manifested itself as a wine trading and distribution center with abolishing all taxes on wine in 2008. The most basic method, printing a fake label with a subtly misspelled brand name or a slightly different logo in hopes of fooling wine consumers, has been common to other luxury-goods markets prone to counterfeiting. More ambitious counterfeiters might remove an authentic label...

  8. Innovative business cases in the South Africa table grape and wine industry's: developing the concept op empowerment entrepreneurship

    NARCIS (Netherlands)

    Ras, P.J.; Vermeulen, W.J.V.

    2012-01-01

    The purpose of this paper is to reflect on an innovative initiative taken spontaneously by producers in the supply chain of the table grapes and wine industry to empower employees. Empowerment is a fundamental force for change in doing business in South Africa and its societies, especially in

  9. Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry.

    Science.gov (United States)

    García-Lomillo, Javier; González-SanJosé, M Luisa; Del Pino-García, Raquel; Rivero-Pérez, M Dolores; Muñiz-Rodríguez, Pilar

    2014-12-31

    Wine pomace (WP) is one of the agricultural byproducts that has received most attention from food scientists due to the wide range of interesting compounds that remain after the winemaking process. Different powdered products rich in phenolic compounds, with interesting antioxidant and antimicrobial activities, were obtained from WP by applying processes that are both environmentally friendly and economically affordable for the food industry. The products obtained showed high global antioxidant activities (ABTS assay), successfully delayed the onset of lipid oxidation in the Rancimat test, and showed different antimicrobial properties. Products derived from seed-free WP showed bactericidal effects against total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) and inhibited Enterobacteriaceae growth completely. The product derived from whole WP presented bacteriostatic activity against the three microorganism groups tested, whereas the product obtained from grape seed promoted TAMB and LAB growth but delayed Enterobacteriaceae proliferation.

  10. Using the Overall Line Effectiveness: A Case Study in the Wine Industry

    Directory of Open Access Journals (Sweden)

    Marcos Paulo Flamia

    2017-11-01

    Full Text Available Companies seek to continuously improve their processes in order to provide the market with competitive products. In this scenario, manufacturing plays a key role to achieve the results, and so the need arises to establish indicators to know the actual efficiency of the production process and foster this process of continuous improvement. Based on this premise, the aim of this paper is to use an analog indicator for Overall Equipment Effectiveness, the Overall Line Effectiveness, whose structure has been modified from the original indicator to identify losses not considered by the primitive indicator. The case study was conducted in a bottling line of a wine industry, and was able to show the real process efficiency and identify opportunities for improvements in this process. Research limitations and future work opportunities were highlighted.

  11. Entrepreneurial strategies and corporate governance: Experiences from the Italian wine industry

    Directory of Open Access Journals (Sweden)

    Paolo Di Toma

    2012-07-01

    Full Text Available A distinctive resource typical of family firms, critical in guarantee to family firms long lasting position of competitive advantage is familiness. In previous studies familiness has been defined to characterize the interactions between each family member, the whole family and the business. These interactions leads to systematic synergies with the potential to create competitive advantages or disadvantages for the firm. Family history and local roots can ensure the family business a competitive advantage long lasting and evolutive. Our analysis is focused on the wine industry in Italy and analyzes the case of Barone Ricasoli Spa an estate owned by the family Ricasoli since 1141. We find that the family social capital supports the processes of resources acquisition and promotes the business renewal.

  12. The renaissance of a local wine industry: The relevance of social capital for business innovation in DOQ El Priorat, Catalonia

    Directory of Open Access Journals (Sweden)

    María José Fernández Aldecua

    2017-12-01

    Full Text Available The paper presents the results of a case study that aims to investigate whether the presence of both bridging and bonding social capital, acting together, can stimulate entrepreneurial innovation within the wine industry at a regional level. The study also investigates the manner in which both types of social capital interact to motivate such innovation. This is done through the analysis of the Catalan region of Priorat, and more specifically the entrepreneurial innovations that the region’s wine sector experienced over a twenty year period at the turn of the current millennium. The results indicate that both forms of social capital do not act in isolation, but on the contrary are jointly responsible for stimulating innovation within the wine-producing network. Keywords: Social capital, Social networks, Regional innovation, Entrepreneurs, Catalonia

  13. China’s role in global competition in the wine industry: A new contestant and future trends

    Directory of Open Access Journals (Sweden)

    Darryl J Mitry

    2009-01-01

    Full Text Available Darryl J Mitry1,2, David E Smith2,3, Per V Jenster3,41Norwich University, Graduate School Faculty, Northfield, VT, USA; 2National University, San Diego, California, USA; 3Copenhagen Business School, Copenhagen, Denmark; 4China Europe International Business School, Shanghai, People’s Republic of ChinaAbstract: The producers in the wine industry are competing in an increasingly global marketplace. More specifically this article is interested in China’s wine market and the role of China in global competitive strategies. The phenomenal growth of the Chinese economy over the past decade has encouraged international suppliers to enter the Chinese market. International wine suppliers lust after a huge potential market in a country of over 1,300,000,000 people. Simultaneously, there has also been a significant growth of production and marketing of wines by Chinese-owned wineries. This contribution explores the implications of China’s marketplace and also China as a creative and strategic producer.Keywords: China, wine, competition

  14. The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.

    Science.gov (United States)

    Tristezza, Mariana; Tufariello, Maria; Capozzi, Vittorio; Spano, Giuseppe; Mita, Giovanni; Grieco, Francesco

    2016-01-01

    In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenological starter cultures to be used in combination with Saccharomyces cerevisiae, while several others are the subject of various studies to evaluate their application. Our aim, in this study was to assess, for the first time, the oenological potential of H. uvarum in mixed cultures (co-inoculation) and sequential inoculation with S. cerevisiae for industrial wine production. Three previously characterized H. uvarum strains were separately used as multi-starter together with an autochthonous S. cerevisiae starter culture in lab-scale micro-vinification trials. On the basis of microbial development, fermentation kinetics and secondary compounds formation, the strain H. uvarum ITEM8795 was further selected and it was co- and sequentially inoculated, jointly with the S. cerevisiae starter, in a pilot scale wine production. The fermentation course and the quality of final product indicated that the co-inoculation was the better performing modality of inoculum. The above results were finally validated by performing an industrial scale vinification The mixed starter was able to successfully dominate the different stages of the fermentation process and the H. uvarum strain ITEM8795 contributed to increasing the wine organoleptic quality and to simultaneously reduce the volatile acidity. At the best of our knowledge, the present report is the first study regarding the utilization of a selected H. uvarum strain in multi-starter inoculation with S. cerevisiae for the industrial production of a wine. In addition, we demonstrated, at an industrial scale, the importance of non-Saccharomyces in

  15. Globalization and wine business: Port wine

    OpenAIRE

    Rebelo, Joao; Correia, Leonida; Caldas, Jose Vaz

    2007-01-01

    In the past two decades the world has seen acceleration in the process of globalisation, affecting virtually all industries and consumers. The wine sector is no exception, witnessing increased exports and imports, decreasing consumption per capita in the producing countries, and a wave of direct foreign investment and mergers and acquisitions in the industry. Among European wine producers the Port wine can be seen as a representative case of globalisation and as a benchmark, because almost 90...

  16. The alcohol industry lobby and Hong Kong’s zero wine and beer tax policy

    Directory of Open Access Journals (Sweden)

    Yoon Sungwon

    2012-08-01

    Full Text Available Abstract Background Whereas taxation on alcohol is becoming an increasingly common practice in many countries as part of overall public health measures, the Hong Kong Special Administrative Region Government is bucking the trend and lowered its duties on wine and beer by 50 percent in 2007. In 2008, Hong Kong removed all duties on alcohol except for spirits. The aim of this paper is to examine the case of Hong Kong with its history of changes in alcohol taxation to explore the factors that have driven such an unprecedented policy evolution. Methods The research is based on an analysis of primary documents. Searches of official government documents, alcohol-related industry materials and other media reports on alcohol taxation for the period from 2000 to 2008 were systematically carried out using key terms such as “alcohol tax” and “alcohol industry”. Relevant documents (97 were indexed by date and topic to undertake a chronological and thematic analysis using Nvivo8 software. Results Our analysis demonstrates that whereas the city’s changing financial circumstances and the Hong Kong Special Administrative Region Government’s strong propensity towards economic liberalism had, in part, contributed to such dramatic transformation, the alcohol industry’s lobbying tactics and influence were clearly the main drivers of the policy decision. The alcohol industry’s lobbying tactics were two-fold. The first was to forge a coalition encompassing a range of catering and trade industries related to alcohol as well as industry-friendly lawmakers so that these like-minded actors could find common ground in pursuing changes to the taxation policy. The second was to deliberately promote a blend of ideas to garner support from the general public and to influence the perception of key policy makers. Conclusions Our findings suggest that the success of aggressive industry lobbying coupled with the absence of robust public health advocacy was the

  17. The alcohol industry lobby and Hong Kong’s zero wine and beer tax policy

    Science.gov (United States)

    2012-01-01

    Background Whereas taxation on alcohol is becoming an increasingly common practice in many countries as part of overall public health measures, the Hong Kong Special Administrative Region Government is bucking the trend and lowered its duties on wine and beer by 50 percent in 2007. In 2008, Hong Kong removed all duties on alcohol except for spirits. The aim of this paper is to examine the case of Hong Kong with its history of changes in alcohol taxation to explore the factors that have driven such an unprecedented policy evolution. Methods The research is based on an analysis of primary documents. Searches of official government documents, alcohol-related industry materials and other media reports on alcohol taxation for the period from 2000 to 2008 were systematically carried out using key terms such as “alcohol tax” and “alcohol industry”. Relevant documents (97) were indexed by date and topic to undertake a chronological and thematic analysis using Nvivo8 software. Results Our analysis demonstrates that whereas the city’s changing financial circumstances and the Hong Kong Special Administrative Region Government’s strong propensity towards economic liberalism had, in part, contributed to such dramatic transformation, the alcohol industry’s lobbying tactics and influence were clearly the main drivers of the policy decision. The alcohol industry’s lobbying tactics were two-fold. The first was to forge a coalition encompassing a range of catering and trade industries related to alcohol as well as industry-friendly lawmakers so that these like-minded actors could find common ground in pursuing changes to the taxation policy. The second was to deliberately promote a blend of ideas to garner support from the general public and to influence the perception of key policy makers. Conclusions Our findings suggest that the success of aggressive industry lobbying coupled with the absence of robust public health advocacy was the main driving force behind the

  18. Heavy metal (Pb, Cu, Zn and Cd content in wine produced from grape cultivar Mavrud, grown in an industrially polluted region

    Directory of Open Access Journals (Sweden)

    Violina Angelova

    1999-09-01

    Full Text Available The investigation was carried out in the period 1991-1993 with cv. Mavrud, grown in the region with a major industrial pollutant the Non-Ferrous-Metal Works (NFMW and a region with no industrial pollutants (as a control. The heavy metal content in soil, grapes and wine was determined. Most of the heavy metals in the grapes precipitate during fermentation into the sediments, which is the reason for their significantly lower content in the wine. Water washing of grape before processing leads to about 2 time decrease in the Pb, Cu, Zn and Cd contents of wine. The pre-washing of grapes does not lead to any quality deterioration in the wine produced. The amounts of Cu, Zn and Cd in the wine from cv. Mavrud, grown in the region of the NFMW-Plovdiv, are lower than the maximum admissible levels, while the Pb content exceeds them about two times.

  19. Xabier Itçaina, Antoine Roger, Andy Smith, 2016, Varietals of Capitalism: A Political Economy of the Changing Wine Industry

    DEFF Research Database (Denmark)

    Ponte, Stefano

    2017-01-01

    Book review of Varietals of Capitalism: A Political Economy of the Changing Wine Industry by Xabier Itçaina, Antoine Roger, Andy Smith (2016). Ithaca and London, Cornell University Press, 266 p.......Book review of Varietals of Capitalism: A Political Economy of the Changing Wine Industry by Xabier Itçaina, Antoine Roger, Andy Smith (2016). Ithaca and London, Cornell University Press, 266 p....

  20. Wine consumers' subjective responses to wine mouthfeel and understanding of wine body.

    Science.gov (United States)

    Niimi, Jun; Danner, Lukas; Li, Luxing; Bossan, Hélène; Bastian, Susan E P

    2017-09-01

    Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level×2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n=112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n=136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry. Copyright © 2017. Published by Elsevier Ltd.

  1. Competitive advantages of firms in agro-industrial clusters: Study of wine in Brazil and Chile

    Directory of Open Access Journals (Sweden)

    Mattia Adilene Alvares

    2015-01-01

    Full Text Available This study aims to explore two cases connected to the wine productive chain, emphasizing the process of competitive advantages creation under the logic of industrial clusters. The analyzed experiences deal with agglomerations of companies, where some are already established, while others are consolidated or under expansion: The Vale dos Vinhedos (Brazil, and Valle de Casablanca (Chile. The comparative study was based on the presence of territorial resources, analyzed in categories, of which we can highlight: denomination of origin (D.O., tourism, economy, political situation and unique value. The analysis of both territories allowed the identification of similarities and potentialities, and the attachment of those with the construction of com- petitive advantages. The results show that the competitiveness of companies established on the Vale dos Vinhedos and Valle de Casablanca is determined by the competitiveness of the territory, meaning that the spaces under analysis perform a fundamental role in the process of creation of competitive advantages of the already installed companies.

  2. The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry.

    Science.gov (United States)

    Su, Jing; Wang, Tao; Wang, Yun; Li, Ying-Ying; Li, Hua

    2014-03-01

    In an era of economic globalization, the competition among wine businesses is likely to get tougher. Biotechnological innovation permeates the entire world and intensifies the severity of the competition of the wine industry. Moreover, modern consumers preferred individualized, tailored, and healthy and top quality wine products. Consequently, these two facts induce large gaps between wine production and wine consumption. Market-orientated yeast strains are presently being selected or developed for enhancing the core competitiveness of wine enterprises. Reasonable biological acidity is critical to warrant a high-quality wine. Many wild-type acidity adjustment yeast strains have been selected all over the world. Moreover, mutation breeding, metabolic engineering, genetic engineering, and protoplast fusion methods are used to construct new acidity adjustment yeast strains to meet the demands of the market. In this paper, strategies and concepts for strain selection or improvement methods were discussed, and many examples based upon selected studies involving acidity adjustment yeast strains were reviewed. Furthermore, the development of acidity adjustment yeast strains with minimized resource inputs, improved fermentation, and enological capabilities for an environmentally friendly production of healthy, top quality wine is presented.

  3. A Novel Framework for Adaptation in Agriculture: Lessons Learned from California's Wine Industry (Invited)

    Science.gov (United States)

    Nicholas, K. A.

    2010-12-01

    While crop yields are threatened by climate change, the management decisions of growers, including their practices to modify the microclimate experienced by the crop, can partially or even completely offset these damages. However, there have been few evaluations of adaptation on the farm scale, where managers are on the front lines of responding to global change. I will present a framework for classifying potential adaptations based on their temporal and spatial scale, their ease of implementation, and their effectiveness in altering or maintaining crop production. Applying this framework to the winegrowing industry in California, it appears that many strategies suggested in the literature for adaptation will either be of limited effectiveness, likely to be cost-prohibitive, or are not compatible with the current values of growers. However, interviews with and observations of winegrowers reveal that novel adaptations, not widely discussed in the literature, are already being employed, often by individuals in an experimental capacity and without community coordination. For example, in addition to irrigation, water is used to modify the vine microclimate for both heating (frost protection) and evaporative cooling. An analysis of responses to past environmental stresses in the wine industry revealed that growers tended to respond to stresses individually rather than collectively, except for severe, novel pests and diseases. Responses may be reactive or proactive; most proactive strategies have been short-term, in response to imminent stress. Growers tend to rely on their own experience to guide their management decisions, which may offer poor guidance under novel climate regimes. These findings highlight some of the difficulties expected in adapting to global change, as well as areas for strategic investments to enhance agricultural resilience to climate change. In particular, strategies to enhance the potential for effective proactive, collective responses could

  4. Recovering corporate memory. Wine porters’ guilds and religious traditions in pre-industrial northern Italy

    Directory of Open Access Journals (Sweden)

    Miguel Laborda-Pemán

    2016-09-01

    Full Text Available Review of: Lester K. Little, Indispensable immigrants: The wine porters of northern Italy and their saint, 1200-1800, Manchester, Manchester University Press, 2015, 229 p., ISBN: 978071909522, £ 70.00.

  5. Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry.

    Science.gov (United States)

    Cozzolino, Daniel

    2015-03-30

    Vibrational spectroscopy encompasses a number of techniques and methods including ultra-violet, visible, Fourier transform infrared or mid infrared, near infrared and Raman spectroscopy. The use and application of spectroscopy generates spectra containing hundreds of variables (absorbances at each wavenumbers or wavelengths), resulting in the production of large data sets representing the chemical and biochemical wine fingerprint. Multivariate data analysis techniques are then required to handle the large amount of data generated in order to interpret the spectra in a meaningful way in order to develop a specific application. This paper focuses on the developments of sample presentation and main sources of error when vibrational spectroscopy methods are applied in wine analysis. Recent and novel applications will be discussed as examples of these developments. © 2014 Society of Chemical Industry.

  6. Wine tourism : a review of the Chilean case

    OpenAIRE

    Kunc, Martin

    2010-01-01

    Wine tourism has become a thriving niche in global tourism industry with successful cases like Napa Valley in the USA with 19 million visitors per year. However, there are important disparities among wine regions. The paper analyses the case of the Chilean wine tourism, which is one of the regions with less wine tourists although it is very important in global wine industry, and its reasons for its low level of development. Chilean wine industry has been developing its infrastructure in wine ...

  7. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

    Science.gov (United States)

    Cai, Jian; Zhu, Bao-Qing; Wang, Yun-He; Lu, Lin; Lan, Yi-Bin; Reeves, Malcolm J; Duan, Chang-Qing

    2014-07-01

    The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. β-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Estimating Hedonic Prices for Stellenbosch wine

    OpenAIRE

    Sanja Lutzeyer

    2008-01-01

    This paper estimates a hedonic price function for Stellenbosch wines to determine the association between market value and different characteristics of these wines. In such a hedonic price function, the price of a bottle of wine is ascribed to the implicit value of its attributes. Besides contributing to both South African and international wine pricing literature, the benefits of developing a hedonic wine pricing model extend to numerous players in the wine industry. Consumers are provided w...

  9. Peer-to-peer psychological contracts in the South African wine industry

    Directory of Open Access Journals (Sweden)

    Ruth Penfold

    2015-12-01

    Full Text Available Orientation: Very few studies examine the impact of peer relationships on the psychological contract. Research purpose: Using the backdrop of wine farm workers in the Western Cape, South Africa, the aim of our study was to explore the nature of peer relationships shaping the psychological contract. Motivation for the study: The agricultural sector of South Africa, in particular the wine farms in the Western Cape, has undergone radical change in the past decades as a result of labour legislation and changing government structures. It was therefore expected that these changes would influence the psychological contracts held by wine farm workers. Research approach, design and method: This qualitative study sampled all 24 full-time employees and 2 managers on the Constantia Hills Wine Estate in Cape Town, South Africa. Semi-structured interviews were conducted using the critical incident technique in combination with a series of open questions. Main findings: Our findings showed support for the existence of peer-to-peer psychological contracts and noted the valuable influence of a suitable conduit individual on the relationship between employees and their employer. Practical and/or managerial implications: Wine farm workers in South Africa have a strong need to be consulted after a lifetime of having no voice. In addition to ensuring suitable levels of two-way communication, management must understand the inter-peer contract and the nature of the relationships sustaining it. Contribution: Whilst literature has suggested that management of the psychological contract lies firmly within the domain of the employer, our findings indicated that ensuring harmonious peer-to-peer contracts was also central to good working relationships.

  10. Traffic behavior at freeway bottlenecks.

    Science.gov (United States)

    2014-09-01

    This study examines traffic behavior in the vicinity of a freeway bottleneck, revisiting commonly held : assumptions and uncovering systematic biases that likely have distorted empirical studies of bottleneck : formation, capacity drop, and the funda...

  11. ASSESSMENT OF THE EFFECTIVENESS OF THE BLUE OCEAN STRATEGY FOR UKRAINIAN WINE INDUSTRY

    Directory of Open Access Journals (Sweden)

    N. Kochkina

    2015-08-01

    Full Text Available The study addresses the problem of assessment the effectiveness of company’s strategy. It gives an overview of theoretical and practical foundations for development of company’s strategy. It examines the principles of innovative Blue Ocean Strategy. The Blue Ocean Strategy for Ukrainian companies on wine market is developed. It is proposed to use DPM (Direct Policy Matrix for assessment the effectiveness of company’s strategy. The paper puts forward an algorithm for evaluating the effectiveness of strategies using DPM (Direct Policy Matrix. A structured interviews with experts by personal interview using a formalized table were conducted to build DPM. DPM is drawn to demonstrate results of the research method. Expenses for implementation the Blue Ocean Strategy for Ukrainian companies is evaluated. The efficiency of the developed Blue Ocean Strategy for Ukrainian companies on wine market is calculated.

  12. ASPECTS REGARDING WINE PRODUCTION AND WINE SECTOR COMPETITIVENESS IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Raluca Georgiana LADARU

    2014-10-01

    Full Text Available The paper aimed to make some assumptions regarding wine sector competitiveness in Romania. Vineyards have an important share in Romanian agriculture, Romania being ranked on 11th position in the world and on 5th position in the European Union in terms of vineyards surface, while the wine industry is an important contributor to the GDP. The research method was based on analyze of wine sector evolution in the last years. The paper presents current global context of wine market at international level and focus on Romanian wine production sector and wine trade, seen in the light of competitiveness. The competitiveness of Romanian wine sector need to be related with measures that are able to increase the attractiveness of Romanian wines, both on domestic and external markets.

  13. Wine Industry Competitiveness: A survey of the Shawnee Hills American Viticultural Area

    Directory of Open Access Journals (Sweden)

    C. Matthew Rendleman

    2016-06-01

    Shawnee Hill׳s AVA winery owner/operators regard increases in regional tourism, growth in the US wine market continuous innovation, unique services and processes, and flow of information from customers to have the most enhancing effects on their businesses, and that confidence/trust in Illinois state political systems, tax systems, and administrative/bureaucratic regulations were the most constraining factors. Furthermore the Shawnee Hills AVA has growing competition, yet consists of innovative winery owners. It may currently lack external financial support, but with a community focus on product differentiation, the Shawnee Hills AVA has a chance, owners believe, to capture a portion of the growing market for regional products.

  14. WinePeer - A Pre-Launch Strategic Analysis

    OpenAIRE

    Lee, Larry; McLeod, Kevin; Renke, Martin

    2010-01-01

    WinePeer is a mobile application that enables wine consumers to rate wines in 60 seconds for the purposes of developing an evolving taste profile with the potential to be leveraged in many different ways. This work determines the viability of WinePeer as a business venture through providing a comprehensive analysis of the external environment including the wine industry supply chain, regulatory influences and global wine industry trends. Drawing on the work of Kim and Mauborgne, this analysis...

  15. Wine tourism among Generations X and Y

    OpenAIRE

    Getz, Donald; Carlsen, Jack

    2008-01-01

    This paper examines the wine tourism experience from the perspective of young adults, specifically Generation X and Y consumers. Both the wine industry and wine tourism destinations have a particular interest in learning more about these age cohorts, as wine consumption and wine-related travel have been dominated by older adults. Little research has focused on Gen X and Y and how they might become more involved. Accordingly, in this paper their motivation for taking a winery tour, level of eg...

  16. The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for the industrial wine production

    Directory of Open Access Journals (Sweden)

    Mariana eTristezza

    2016-05-01

    Full Text Available In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenological starter cultures to be used in combination with Saccharomyces cerevisiae, while several others are the subject of various studies to evaluate their application. Our aim, in this study was to assess, for the first time, the oenological potential of H. uvarum in mixed cultures (co-inoculation and sequential inoculation with S. cerevisiae for industrial wine production. Three previously characterized H. uvarum strains were separately used as multi-starter together with an autochthonous S. cerevisiae starter culture in lab-scale micro-vinification trials. On the basis of microbial development, fermentation kinetics and secondary compounds formation, the strain H. uvarum ITEM8795 was further selected and it was co- and sequentially inoculated, jointly with the S. cerevisiae starter, in a pilot scale wine production. The fermentation course and the quality of final product indicated that the co-inoculation was the better performing modality of inoculum. The above results were finally validated by performing an industrial scale vinification The mixed starter was able to successfully dominate the different stages of the fermentation process and the H. uvarum strain ITEM8795 contributed to increasing the wine organoleptic quality and to simultaneously reduce the volatile acidity. At the best of our knowledge, the present report is the first study regarding the utilization of a selected H. uvarum strain in multi-starter inoculation with S. cerevisiae for the industrial production of a wine. In addition, we demonstrated, at an industrial scale, the importance of

  17. Wine fraud

    OpenAIRE

    Holmberg, Lars

    2010-01-01

    Lars HolmbergFaculty of Law, University of Copenhagen, Copenhagen, DenmarkAbstract: Wine fraud may take several forms, of which two are discussed here: consumption fraud aimed at the wine market in general, and collector fraud aimed at the very top of the wine market. Examples of wine fraud past and present are given, and a suggestion about the extent of contemporary consumer fraud in Europe is provided. Technological possibilities for future detection and prevention of both forms of wine fra...

  18. Taxation and Consumption of Wine

    OpenAIRE

    Tsolakis, Dimitris

    1983-01-01

    In this article, the impact that a sales tax might have upon wine consumption and, hence, on the wine and grape growing industries, is analysed. Implications for government revenue are also considered. It is shown that the relative responsiveness of supply and demand, rather than the level in the marketing chain at which a tax is levied, determines where the tax burden finally falls. The imposition of a tax on wine might force certain sectors of the wine and grape industries to undergo a phas...

  19. ACCOUNTING ISSUES CONCERNING THE APPLICATION OF INTERNATIONAL STANDARDS IN WINE PRODUCTION INDUSTRY

    Directory of Open Access Journals (Sweden)

    Riana Iren Radu

    2015-05-01

    Full Text Available Agriculture is an important part of the global economy. Given the gap in the literature, the problems of legislation (in particular the lack of them, the controversies related to IAS 41 standard, we considered necessary to analyze problems and the way in which it it highlighted in the economy the production process of wines with different periods of aging. In Romania, agriculture is a sector with great potential, traditionally occupying an important role in the national economic structure. Thus, by adopting the accounting regulations imposed by Order no. 1802-29 December 2014 the national legislation was aligned with the European level, this framework being closer to regulations imposed by IAS 41. However, if we take into account large areas of forest cultures, vineyards or cultures purchased using foreign investment funds and the many foreign investments in livestock farms, it is expected that in the near future it will also be necessary to consider the application of this standard in Romania.In conclusion, this study is intended as a promoter of change that must occur in accordance with the current situation, supporting the idea of harmonizing the rules in effect worldwide.

  20. Distribution alternatives for a small wine-producer

    OpenAIRE

    Radka Šperková; Jiří Duda

    2010-01-01

    Distribution can be defined as a way of goods from producer to consumer. In wine production industry there exist several distribution channels, through which wine is distributed to the final consumer. Aim of this paper is to identify and compare advantages and disadvantages of particular distribution channels for wine sales related to a small wine-producer.Distribution of wine to the final consumer is done through dealers represented by retail chains, specialized wine-shops, hotels, and resta...

  1. PROMOTION STRATEGIES IN WINE MARKETING

    OpenAIRE

    Ştefan MATEI

    2014-01-01

    Marketing has proven to be very useful instrument in the wine industry, in fostering comprehensive, cohesive and effective strategies which wineries require to effectively compete in today’s almost saturated wine market. But within wine marketing, the promotion strategy, from our point of view, is the most important component of the winery that can ensure the success in the market or can shorten the life cycle of the product. This being said, the aim of the paper is twofold. Firstly, to deter...

  2. Integrated biovalorization of wine and olive mill by-products to produce enzymes of industrial interest and soil amendments

    Energy Technology Data Exchange (ETDEWEB)

    Reina, R.; Ullrich, R.; García-Romera, I.; Liers, C.; Aranda, E.

    2016-11-01

    An integral and affordable strategy for the simultaneous production of lignin-modifying and carbohydrate active enzymes and organic amendment, with the aid of a saprobe fungus was developed by using olive oil and wine extraction by-products. The polyporal fungus Trametes versicolor was cultivated in soy or barley media supplemented with dry olive mill residue (DOR) as well as with grape pomace and stalks (GPS) in solid state fermentation (SSF). This strategy led to a 4-fold increase in the activity of laccase, the principal enzyme produced by SFF, in DOR-soy media as compared to controls. T. versicolor managed to secrete lignin-modifying enzymes in GPS, although no stimulative effect was observed. GPS-barley media turned out to be the appropriate medium to elicit most of the carbohydrate active enzymes. The reuse of exhausted solid by-products as amendments after fermentation was also investigated. The water soluble compound polymerization profile of fermented residues was found to correlate with the effect of phytotoxic depletion. The incubation of DOR and GPS with T. versicolor not only reduced its phytotoxicity but also stimulated the plant growth. This study provides a basis for understanding the stimulation and repression of two groups of enzymes of industrial interest in the presence of different carbon and nitrogen sources from by-products, possible enzyme recovery and the final reuse as soil amendments. (Author)

  3. A cointegration analysis of wine stock indexes

    OpenAIRE

    Sabina Introvigne; Emanuele Bacchiocchi; Daniela Vandone

    2017-01-01

    This paper analyzes price patterns and long-run relationships for both fine wine and non-fine wine, with the aim to highlight price dynamics and co-movements between series, and to exploit potential diversification benefits. Data are from Liv-Ex 100 Fine Wine for fine wine, the Mediobanca Global Wine Industry Share Price for normal wine, and the MSCI World Index as a proxy of the overall stock market. Engle-Granger and Johansen tests were used to detect whether and to what extent the series c...

  4. Impact of eight closures in controlled industrial conditions on the shelf life of two (red and rosé) wines

    OpenAIRE

    Caille, Soline; Samson, Alain; Salmon, Jean-Michel

    2017-01-01

    Aims: The management of O2, CO2 and SO2 at bottling and the choice of closure are two key factors of the shelf life of bottled wines before bringing them to market. The impact of eight closures (four screw caps, two synthetic stoppers and two technical stoppers) was evaluated on a red Merlot/Tannat wine. The results of a rosé wine are also discussed. Methods and results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b*) was carried out over 538 days of storage at 20°C,...

  5. Analysis of organic acids and phenols of interest in the wine industry using Langmuir–Blodgett films based on functionalized nanoparticles

    International Nuclear Information System (INIS)

    Medina-Plaza, C.; García-Cabezón, C.; García-Hernández, C.; Bramorski, C.; Blanco-Val, Y.; Martín-Pedrosa, F.; Kawai, T.; Saja, J.A. de; Rodríguez-Méndez, M.L.

    2015-01-01

    Highlights: • For the first time functionalized NPs immobilized in LB films have been used as voltammetric sensors. • Films showed excellent electrocatalytic properties toward phenols and acids found in wines. • Improved performance is due to combination of electrocatalytic NPs with the high surface/volume of LB films. • The potential applications in the wine industry have been evidenced. - Abstract: A chemically modified electrode consisting of Langmuir–Blodgett (LB) films of n-dodecanethiol functionalized gold nanoparticles (S DOD AuNP-LB), was investigated as a voltammetric sensor of organic and phenolic acids of interest in the wine industry. The nanostructured films demonstrated interfacial properties being able to detect the main organic acids present in grapes and wines (tartaric, malic, lactic and citric). Compared to a bare ITO electrode, the modified electrodes exhibited a shift of the reduction potential in the less positive direction and a marked enhancement in the current response. Moreover, the increased electrocatalytic properties made it possible to distinguish between the different dissociable protons of polyprotic acids. The S DOD AuNP-LB sensor was also able to provide enhanced responses toward aqueous solutions of phenolic acids commonly found in wines (caffeic and gallic acids). The presence of nanoparticles increased drastically the sensitivity toward organic acids and phenolic compounds. Limits of detection as low as 10 −6 mol L −1 were achieved. Efficient catalytic activity was also observed in mixtures of phenolic acid/tartaric in the range of pHs typically found in wines. In such mixtures, the electrode was able to provide simultaneous information about the acid and the phenol concentrations with a complete absence of interferences. The excellent sensing properties shown by these sensors could be attributed to the electrocatalytic properties of the nanoparticles combined with the high surface to volume ratio and homogeneity

  6. Analysis of organic acids and phenols of interest in the wine industry using Langmuir–Blodgett films based on functionalized nanoparticles

    Energy Technology Data Exchange (ETDEWEB)

    Medina-Plaza, C. [Department of Inorganic Chemistry, Engineers School, Universidad de Valladolid (Spain); García-Cabezón, C. [Department of Materials Science, Engineers School, Universidad de Valladolid (Spain); García-Hernández, C.; Bramorski, C. [Department of Inorganic Chemistry, Engineers School, Universidad de Valladolid (Spain); Blanco-Val, Y.; Martín-Pedrosa, F. [Department of Materials Science, Engineers School, Universidad de Valladolid (Spain); Kawai, T. [Department of Industrial Chemistry, Tokyo University of Science (Japan); Saja, J.A. de [Department of Condensed Matter Physics, Universidad de Valladolid (Spain); Rodríguez-Méndez, M.L., E-mail: mluz@eii.uva.es [Department of Inorganic Chemistry, Engineers School, Universidad de Valladolid (Spain)

    2015-01-01

    Highlights: • For the first time functionalized NPs immobilized in LB films have been used as voltammetric sensors. • Films showed excellent electrocatalytic properties toward phenols and acids found in wines. • Improved performance is due to combination of electrocatalytic NPs with the high surface/volume of LB films. • The potential applications in the wine industry have been evidenced. - Abstract: A chemically modified electrode consisting of Langmuir–Blodgett (LB) films of n-dodecanethiol functionalized gold nanoparticles (S{sub DOD}AuNP-LB), was investigated as a voltammetric sensor of organic and phenolic acids of interest in the wine industry. The nanostructured films demonstrated interfacial properties being able to detect the main organic acids present in grapes and wines (tartaric, malic, lactic and citric). Compared to a bare ITO electrode, the modified electrodes exhibited a shift of the reduction potential in the less positive direction and a marked enhancement in the current response. Moreover, the increased electrocatalytic properties made it possible to distinguish between the different dissociable protons of polyprotic acids. The S{sub DOD}AuNP-LB sensor was also able to provide enhanced responses toward aqueous solutions of phenolic acids commonly found in wines (caffeic and gallic acids). The presence of nanoparticles increased drastically the sensitivity toward organic acids and phenolic compounds. Limits of detection as low as 10{sup −6} mol L{sup −1} were achieved. Efficient catalytic activity was also observed in mixtures of phenolic acid/tartaric in the range of pHs typically found in wines. In such mixtures, the electrode was able to provide simultaneous information about the acid and the phenol concentrations with a complete absence of interferences. The excellent sensing properties shown by these sensors could be attributed to the electrocatalytic properties of the nanoparticles combined with the high surface to volume ratio

  7. Playing the Scales: Regional Transformations and the Differentiation of Rural Space in the Chilean Wine Industry

    Science.gov (United States)

    Overton, John; Murray, Warwick E.

    2011-01-01

    Globalization and industrial restructuring transform rural places in complex and often contradictory ways. These involve both quantitative changes, increasing the size and scope of operation to achieve economies of scale, and qualitative shifts, sometimes leading to a shift up the quality/price scale, towards finer spatial resolution and…

  8. The Political Economy of Alternative Trade: Social and Environmental Certification in the South African Wine Industry

    Science.gov (United States)

    McEwan, Cheryl; Bek, David

    2009-01-01

    Despite recent critical analyses of the nature and impacts of social and environmental certification, the increasingly complex landscape of voluntary, industry and third-party codes and certification processes that have emerged in specific sectors is poorly understood. In particular, little is known about the potential threats posed by an…

  9. Wine fraud

    Directory of Open Access Journals (Sweden)

    Lars Holmberg

    2010-10-01

    Full Text Available Lars HolmbergFaculty of Law, University of Copenhagen, Copenhagen, DenmarkAbstract: Wine fraud may take several forms, of which two are discussed here: consumption fraud aimed at the wine market in general, and collector fraud aimed at the very top of the wine market. Examples of wine fraud past and present are given, and a suggestion about the extent of contemporary consumer fraud in Europe is provided. Technological possibilities for future detection and prevention of both forms of wine fraud are discussed.Keywords: adulteration, counterfeit, detection

  10. Is Wine a Financial Parachute?

    OpenAIRE

    Baldi, Lucia; Vandone, Daniela; Peri, Massimo

    2010-01-01

    This paper analyzes the relationship between Global Wine Industry Share Price Indexes and composite stock market indexes using a Threshold Vector Error Correction Model (TVECM), aiming to investigate if investments in the wine sector play a role in determining financial risk and return to investors who include it in their portfolio. Whilst in most of the literature analyses the return of investments of fine wine, this paper places the focus to “normal” (i.e. non‐fine) wine, using data from th...

  11. Purification of waste waters in the wine industry. Depuracion de aguas residuales en la industria vinicola

    Energy Technology Data Exchange (ETDEWEB)

    Mata-Alvarez, J.; Criville Tura, A. (Departamento de Ingenieria Quimica, Universidad de Barcelona, Barcelona (Spain))

    1994-01-01

    This paper deals with the characteristic problems of winery wastewaters. The communications presented in the recently held ''International conference on winery wastewaters'' in Narbonne (France) have been taken as a basis for the discussion. This latter is structured in accordance with the kind of treatment described (biological aerobic/anaerobic and physicochemical). It is concluded that there are several and feasible technical solutions, but is necessary to tailor them to each single industry. (Author) 38 refs.

  12. Proton-beam technique dates fine wine

    Science.gov (United States)

    Dumé, Belle

    2008-10-01

    Nuclear physicists in France have invented a way to authenticate the vintage of rare wine without needing a sommelier's keen nose or even a corkscrew. The technique, which involves firing high-energy protons at wine bottles, can determine how old the bottles are and even where they come from. The new method could help unmask counterfeit wines - a growing problem in the fine-wine industry, where a bottle can sell for thousands of Euros.

  13. 27 CFR 1.61 - Use of wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Use of wine. 1.61 Section..., NONINDUSTRIAL USE OF DISTILLED SPIRITS AND WINE, BULK SALES AND BOTTLING OF DISTILLED SPIRITS Nonindustrial Use of Distilled Spirits and Wine Uses Regarded As Industrial § 1.61 Use of wine. The following uses of...

  14. Teaching the Language and Culture of France through Its Wines.

    Science.gov (United States)

    Berwald, Jean-Pierre

    The study of wine offers possibilities for teaching a variety of topics in the high school or college French class: geography, history, grape varieties, food-wine combinations, the art of appreciating and distinguishing wines, the wine industry, and French daily life. The development of a slide-tape presentation is described in detail. Resource…

  15. Wine: the increasing risk of a highly vulnerable industry globally to natural disasters and climate change (NH Division Outstanding ECS Award Lecture)

    Science.gov (United States)

    Daniell, James E.; Daniell, Trevor M.; Daniell, Katherine A.; Wenzel, Friedemann; Schäfer, Andreas M.; Kunz, Michael; Kunz-Plapp, Tina; Khazai, Bijan; Girard, Trevor; Burford, Robert

    2017-04-01

    Globally, well over 10 trillion in economic losses and over 10 million deaths can be attributed directly to natural disaster events from floods, earthquakes, storms, volcanoes and climatic effects historically (CATDAT - Daniell et al., 2016). When looking at the most vulnerable industries to natural disasters for each dollar invested the wine industry rates very highly, thus showing the risky and vulnerable nature of the wine business. Some effects of climate change will be shifting climates so that new grape growing areas are discovered and some traditional locations will require a change of grape variety to be planted, or will unsatisfactory for quality grape production. As new grape types are developed, some other grape types will become less viable leading to a global shift relative to the current state of the industry. The wine industry has been shown to have major losses via sudden shocks such as earthquakes in Chile (2010), Christchurch (2011) and Napa (2014) and hail through Burgundy (2012-2014). Wineries are often prone to other major disasters such as flood, storms, frost, fire or disease causing structural failure of assets, and significant production losses. Natural and man-made disasters play a key role in wine industry losses, and the variability of seasonal shifts and sudden natural shocks can often play a major role in the lifecycle and indeed the lifetime of wineries. Lessons learnt from winery disasters and climate impacts in Australia, Chile, New Zealand and USA are used as well as a comparison with those in Europe and other vulnerable centralised industries, such as cheese in Italy (2012 earthquake). For various natural disasters the structural engineering issues associated with wineries are examined with respect to infrastructure such as elevated steel tanks, as well as the importance of planning for earthquakes. The potential risk mitigation solutions are often simple to implement and are cost-effective in reducing significantly the risk

  16. Wine phenolics.

    Science.gov (United States)

    Waterhouse, Andrew L

    2002-05-01

    Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics. Third, the phenolics are the key wine preservative and the basis of long aging. Lastly, since phenolics oxidize readily, they are the component that suffers owing to oxidation and the substance that turns brown in wine (and other foods) when exposed to air. Wine phenolics include the non-flavonoids: hydroxycinnamates, hydroxybenzoates and the stilbenes; plus the flavonoids: flavan-3-ols, the flavonols, and the anthocyanins. While polymeric condensed tannins and pigmented tannins constitute the majority of wine phenolics, their large size precludes absorption and thus they are not likely to have many health effects (except, perhaps, in the gut). The total amount of phenols found in a glass of red wine is on the order of 200 mg versus about 40 mg in a glass of white wine.

  17. Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L. from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells

    Directory of Open Access Journals (Sweden)

    Nathalia F. F. de Sales

    2018-03-01

    Full Text Available Cancer cells demand high ATP provisions to support proliferation, and targeting of energy metabolism is a good strategy to increase their sensitivity to treatments. In Brazil, wine manufacture is expanding, increasing the amount of pomace that is produced. We determined the phenolic composition and antioxidant properties of a dark skin Grape Pomace Extract and its effects on metabolism and redox state in human hepatocarcinoma HepG2 cells. The material and the methods used represented the industrial process since pomace derived from white wine production and the extract concentrated by pilot plant scale reverse osmosis. Grape pomace extract was rich in polyphenols, mainly anthocyanins, and presented high antioxidant capacity. Short-term metabolic effects, irrespective of any cytotoxicity, involved increased mitochondrial respiration and antioxidant capacity and decreased glycolytic metabolism. Long-term incubation was cytotoxic and cells died by necrosis and GPE was not toxic to non-cancer human fibroblasts. To the best of our knowledge, this is the first report to characterize pomace extract from white wine production from Brazilian winemaking regarding its effects on energy metabolism, suggesting its potential use for pharmaceutical and nutraceutical purposes.

  18. Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L.) from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells.

    Science.gov (United States)

    de Sales, Nathalia F F; Silva da Costa, Leandro; Carneiro, Talita I A; Minuzzo, Daniela A; Oliveira, Felipe L; Cabral, Lourdes M C; Torres, Alexandre G; El-Bacha, Tatiana

    2018-03-08

    Cancer cells demand high ATP provisions to support proliferation, and targeting of energy metabolism is a good strategy to increase their sensitivity to treatments. In Brazil, wine manufacture is expanding, increasing the amount of pomace that is produced. We determined the phenolic composition and antioxidant properties of a dark skin Grape Pomace Extract and its effects on metabolism and redox state in human hepatocarcinoma HepG2 cells. The material and the methods used represented the industrial process since pomace derived from white wine production and the extract concentrated by pilot plant scale reverse osmosis. Grape pomace extract was rich in polyphenols, mainly anthocyanins, and presented high antioxidant capacity. Short-term metabolic effects, irrespective of any cytotoxicity, involved increased mitochondrial respiration and antioxidant capacity and decreased glycolytic metabolism. Long-term incubation was cytotoxic and cells died by necrosis and GPE was not toxic to non-cancer human fibroblasts. To the best of our knowledge, this is the first report to characterize pomace extract from white wine production from Brazilian winemaking regarding its effects on energy metabolism, suggesting its potential use for pharmaceutical and nutraceutical purposes.

  19. BaccuS: A framework for sustainability in the wine industry / BaccuS : un framework pour le développement durable dans la vitiviniculture

    Directory of Open Access Journals (Sweden)

    Flores Shana Sabbado

    2016-01-01

    Full Text Available The BaccuS is a proposal of framework intended to support the internalization of sustainability principles in the wine industry, enhancing the actors' performance in this sense. The framework was built from two exploratory studies in Brazilian wine regions of Campanha Gaúcha (RS and Vale do São Francisco (BA/PE and preliminary studies which involved technical visits in three countries (France, Italy and Spain and frameworks' observations in another five (South Africa, Australia, New Zealand, USA and Chile. The BaccuS is structured on a matrix basis, with an axis corresponding to dimensions and other to guidelines, both in ascending order of complexity and development. The five sustainability dimensions (environment, economic, social, political- institutional and territorial and the four guidelines (management, articulation and cooperation, innovation and learning and sustainability are articulated by eighteen topics that represent areas to act to promote the sustainability in the wine territories. Each topic was unfolded in indicators. Additionally, ten synthesis indicators specify initiatives or programs that can be implemented to impact positively on several indicators. The BaccuS framework can be applied in several scales, in the winery or the territory.

  20. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics.

    Science.gov (United States)

    Bokulich, Nicholas A; Collins, Thomas S; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E; Mills, David A

    2016-06-14

    Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir Wine production is a multi-billion-dollar global industry for which microbial control and wine chemical composition are crucial aspects of quality. Terroir is an important feature of consumer appreciation and wine culture, but the many factors that contribute to terroir are nebulous. We show that grape and wine microbiota exhibit regional patterns that correlate with wine chemical composition, suggesting that the grape microbiome may influence terroir In addition to enriching our understanding of how growing region and wine properties interact, this may provide further economic incentive for agricultural and enological practices that maintain regional

  1. Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine

    Directory of Open Access Journals (Sweden)

    Vidal Jean-Claude

    2017-01-01

    Full Text Available Aims: The management of O2, CO2 and SO2 at bottling and the choice of the closure are two key factors of the shelf life of wine in bottles before bringing them to market. The impact of four screw caps, two synthetic and two technical corks was evaluated on a red wine of Merlot/Tannat. Methods and results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b* was carried out during 538 days of storage at 20 °C. Two sensory analyses at 10 and 17 months completed the study. The wine was bottled with an average total oxygen content of 2 mg/L. The heterogeneity intra and inter procedure was controlled, including for the dissolved carbon dioxide content. Conclusion: Unlike closures with highest OTR, the two technical corks and the two screw caps with Saranex seal, harboring the lowest OTR, matched with the wines exhibiting a low total O2 content at equilibrium (from 4th to 18th month, with more free SO2 and less changed colour. However this OTR gradient (5 to 67 μg/d observed through the physicochemical analyses was not necessarily confirmed by both sensory analyses performed. Significance and impact of study: This study puts into perspective the impact of OTR closure on sensory characteristics evolution of wine consumed during the first two years, especially when the total oxygen at bottling exceeds 1.5 mg/L.

  2. Analysis of organic acids and phenols of interest in the wine industry using Langmuir-Blodgett films based on functionalized nanoparticles.

    Science.gov (United States)

    Medina-Plaza, C; García-Cabezón, C; García-Hernández, C; Bramorski, C; Blanco-Val, Y; Martín-Pedrosa, F; Kawai, T; de Saja, J A; Rodríguez-Méndez, M L

    2015-01-01

    A chemically modified electrode consisting of Langmuir-Blodgett (LB) films of n-dodecanethiol functionalized gold nanoparticles (SDODAuNP-LB), was investigated as a voltammetric sensor of organic and phenolic acids of interest in the wine industry. The nanostructured films demonstrated interfacial properties being able to detect the main organic acids present in grapes and wines (tartaric, malic, lactic and citric). Compared to a bare ITO electrode, the modified electrodes exhibited a shift of the reduction potential in the less positive direction and a marked enhancement in the current response. Moreover, the increased electrocatalytic properties made it possible to distinguish between the different dissociable protons of polyprotic acids. The SDODAuNP-LB sensor was also able to provide enhanced responses toward aqueous solutions of phenolic acids commonly found in wines (caffeic and gallic acids). The presence of nanoparticles increased drastically the sensitivity toward organic acids and phenolic compounds. Limits of detection as low as 10(-6) mol L(-1) were achieved. Efficient catalytic activity was also observed in mixtures of phenolic acid/tartaric in the range of pHs typically found in wines. In such mixtures, the electrode was able to provide simultaneous information about the acid and the phenol concentrations with a complete absence of interferences. The excellent sensing properties shown by these sensors could be attributed to the electrocatalytic properties of the nanoparticles combined with the high surface to volume ratio and homogeneity provided by the LB technique used for the immobilization. Moreover, the LB technique also provided an accurate method to immobilize the gold nanoparticles giving rise to stable and reproducible sensors showing repeatability lower than 2% and reproducibility lower than 4% for all the compounds analyzed. Copyright © 2014. Published by Elsevier B.V.

  3. Stability of the anthocyanins extracted from residues of the wine industry

    Directory of Open Access Journals (Sweden)

    Edmar Clemente

    2011-09-01

    Full Text Available Anthocyanins are highly important due to their antioxidant capacity. They are the most important among the phenolic compounds and one of the main natural dyes used in the food industry. In this research, residue of processed grapes was used to investigate the presence of anthocyanins, the possibility of their extraction from the residue, and their stability. The extraction solution consisted of 70 mL of ethanol 70% and 30 mL of HCl 0.1% at pH 2.0. The results found for the processed grapes residue was 26.20 mg.100 g-1. In order to evaluate stability, caffeic acid was added at 0.5:1 w/v; 0.8:1 w/v; and 1:1 w/v concentrations. Anthocyanins extract reached the greatest stability at 0.5:1 w/v concentration, with 82.47% color retention and a half-life period of 15 days. Therefore, the use of this organic acid as a stabilizer for anthocyanins is feasible.

  4. The relationship between product quality and transaction costs with vertical coordination in DOC Rioja wine grape industry

    Energy Technology Data Exchange (ETDEWEB)

    Fernanez-Olmos, M.; Rossell-Martinez, J.; Espitia-Escuer, M. A.

    2009-07-01

    This paper analyzes the relationship between product quality and governance mode choice (market mode, hybrid mode or vertical integration) using the results of a survey of 187 qualified appellation of origin (DOC) Rioja wineries. By estimating a generalized ordered logit, it is concluded that wineries that produce high-quality wines are more likely to vertically integrate than are wineries that produce low-quality wines. Consistent with transaction cost economics, evidence is found that asset specificity and uncertainty are important determinants of vertical integration. Finally, the size of the winery is also an important factor that affects governance mode choice in viticulture. (Author)

  5. Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine

    OpenAIRE

    Vidal, Jean-Claude; Caille, Soline; Samson, Alain; Salmon, Jean-Michel

    2017-01-01

    Aims: The management of O2, CO2 and SO2 at bottling and the choice of the closure are two key factors of the shelf life of wine in bottles before bringing them to market. The impact of four screw caps, two synthetic and two technical corks was evaluated on a red wine of Merlot/Tannat. Methods and results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b*) was carried out during 538 days of storage at 20 °C. Two sensory analyses at 10 and 17 months completed the stu...

  6. Bottleneck management in the German and European electricity supply

    International Nuclear Information System (INIS)

    Koenig, Carsten

    2013-01-01

    This publication describes how bottlenecks in the German and European electricity supply pose a danger to the realization of the European internal market in electricity, the transition to electricity production from renewable resources and to the safeguarding of grid availability and security of supply. Bottlenecks at cross-border interconnectors between member states of the European Union are hampering cross-border trade in electricity, posing an impediment to EU-wide competition among electricity production and electricity trading companies. Grid bottlenecks at cross-border interconnectors isolate national markets from one another, with the result that it is not always possible in the European Union to have the most competitive power plant produce electricity. This amounts to a loss of welfare compared with what it would be in the case of an electricity supply without bottlenecks. Furthermore, bottlenecks make it impossible for green electricity that would be eligible for promotion for reasons of climate and environmental protection to be transmitted unimpeded from the most suitable site to the consumer regions. Thus the transmission of electricity produced from wind power in Northern Germany to the industrial centres in Southern Germany is impeded by bottlenecks along the north-south lines of the national transmission network. Today some of the German electricity supply networks already have to be operated near the limits of their capacity, especially during high wind episodes. This poses a growing danger to network availability and security of supply. Since the installation, expansion and conversion of electricity supply networks in Germany and other member states of the European Union is no longer progressing at the required speed, growing importance attaches to the management of bottlenecks. The goal of bottleneck management is to resolve conflicts over network use such as can occur in overload situations with as little discrimination and as little

  7. Regional innovative and investment processes analysis and their impact on food-industry wine-producing enterprises development in Odessa region

    Directory of Open Access Journals (Sweden)

    Bondarenko Svitlana Аnatoliyivna

    2016-02-01

    Full Text Available The article deals with the study of state of winemaking sector, trends of innovative development of industrial enterprises of Ukraine and Odessa region are analyzed and based on this the characteristic patterns and main shortcomings are identified. The regional innovation and investment processes are anylyzed, the nature of its influence on development of wineries in food industry of Odessa region is identified. It is proved that the regulatory impact on development of viticulture and wine-making should focus on conditions and behavior of industry enterprises and directly or indirectly affect the efficiency of its business processes. One of management tools of socio-economic development of regions is regulation of innovation and investment processes, strict control over the use of targeted funds for program solving of region develoment priorities.

  8. The synergies of the Italian wine and tourism sectors

    Directory of Open Access Journals (Sweden)

    Fabio Gaetano Santeramo

    2017-06-01

    We analyse the synergic relations between the domestic tourism in Italy and wine industry exploring data on flows of domestic tourism among the Italian regions and key indicators for the wine industry. The region of origin of tourists is a determining factor in the choice of destination; we also highlight the role of customer loyalty. The political implications are relevant: institutions and political actors could exploit the synergies between the tourism and the wine industries by promoting excellence in wine.

  9. AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

    Directory of Open Access Journals (Sweden)

    E. V. Lukyanchuk

    2016-08-01

    Full Text Available The wine industry is now successfully solved the problem for the implementation of automation receiving points of grapes, crushing and pressing departments installation continuous fermentation work, blend tanks, production lines ordinary Madeira continuously working plants for ethyl alcohol installations champagne wine in continuous flow, etc. With the development of automation of technological progress productivity winemaking process develops in the following areas: organization of complex avtomatization sites grape processing with bulk transportation of the latter; improving the quality and durability of wines by the processing of a wide applying wine cold and heat, as well as technical and microbiological control most powerful automation equipment; the introduction of automated production processes of continuous technical champagne, sherry wine and cognac alcohol madery; the use of complex automation auxiliary production sites (boilers, air conditioners, refrigeration unitsand other.; complex avtomatization creation of enterprises, and sites manufactory bottling wines. In the wine industry developed more sophisticated schemes of automation and devices that enable the transition to integrated production automation, will create, are indicative automated enterprise serving for laboratories to study of the main problems of automation of production processes of winemaking.

  10. Internationalization strategies of companies in the wine industry in Portugal – context, forms of action and performance.

    OpenAIRE

    VIVAS, Carla; SOUSA, António

    2012-01-01

    This research project aims to analyze the competitive environment of companies in the wine sector in Portugal and assess the implications in the development of contingent strategic guidelines and different performances.Proposes to apply the methodological framework the IKST – Integrated Key for Strategic Thought for international expansion. The research was carried out at two levels: at a preliminary level – a general characterisation was made of the companies as to their resources, and at a ...

  11. A methodology for determining and controlling the buffers before floating bottlenecks in heavy machinery production

    Directory of Open Access Journals (Sweden)

    R. Lenort

    2013-07-01

    Full Text Available Heavy machinery industry is characterized by a number of specific features that cause significant variations in the processing time of products in the individual workplaces and frequent occurrence of floating bottlenecks, which change their positions. Depending on the product range being processed, a given workplace is the bottleneck only for some period of time. When the bottleneck moves to another workplace, it leads to unnecessary loss of capacity of the floating bottleneck. To maximize the utilization, it is necessary to protect those bottlenecks by creating special buffers. The objective of this article is to design a methodology used for the determination and control of buffers that are going to protect the floating bottlenecks from operating capacity losses caused by transfer of the constrain to another workplace. These buffers are referred to as „power buffers“. The designed methodology has been verified in the process of forged pieces machining.

  12. AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

    OpenAIRE

    E. V. Lukyanchuk; V. A. Khobin; V. A. Khobin

    2016-01-01

    The wine industry is now successfully solved the problem for the implementation of automation receiving points of grapes, crushing and pressing departments installation continuous fermentation work, blend tanks, production lines ordinary Madeira continuously working plants for ethyl alcohol installations champagne wine in continuous flow, etc. With the development of automation of technological progress productivity winemaking process develops in the following areas: organization of complex a...

  13. PROMOTION STRATEGIES IN WINE MARKETING

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-06-01

    Full Text Available Marketing has proven to be very useful instrument in the wine industry, in fostering comprehensive, cohesive and effective strategies which wineries require to effectively compete in today’s almost saturated wine market. But within wine marketing, the promotion strategy, from our point of view, is the most important component of the winery that can ensure the success in the market or can shorten the life cycle of the product. This being said, the aim of the paper is twofold. Firstly, to determine and analyze the steps that are required to create a promotion strategy in the wine industry, by comparing different approaches. Secondly, to identify the instruments of the promotional mix that helps a winery to implement its promotional strategy. Bearing that in mind, the paper starts with some theoretical aspects regarding the promotion strategy and ends by providing a brief overview of the main findings.

  14. Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production

    OpenAIRE

    Saltman Y; Johnson TE; Wilkinson KL; Bastian SEP

    2015-01-01

    Yaelle Saltman, Trent E Johnson, Kerry L Wilkinson, Susan EP Bastian Department of Wine and Food, School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Adelaide, SA, Australia. Abstract: Additives are routinely used in food and wine production to enhance product quality and/or prevent spoilage. Compared with other industries, the wine industry is only permitted to use a limited number of additives. Whereas flavor additives are often used to intensify the aroma and f...

  15. Mitigating SDN controller performance bottlenecks

    DEFF Research Database (Denmark)

    Caba, Cosmin Marius; Soler, José

    2015-01-01

    The centralization of the control plane decision logic in Software Defined Networking (SDN) has raised concerns regarding the performance of the SDN Controller (SDNC) when the network scales up. A number of solutions have been proposed in the literature to address these concerns. This paper...... proposes a new approach for addressing the performance bottlenecks that arise from limited computational resources at the SDNC. The proposed approach is based on optimally configuring the operating parameters of the components residing inside the SDNC (network control functions such as monitoring, routing...

  16. Wine tourism in the Canary Islands: An exploratory study

    Directory of Open Access Journals (Sweden)

    Duarte Alonso, Abel

    2008-04-01

    Full Text Available Wine tourism is experiencing significant development in both new and old European wine regions. In the case of the Canary Islands, wine has been produced and traded for centuries but little is known about the current state or potential for wine tourism on the islands, despite the fact that millions of tourists, including many potential wine tourists, visit the islands each year. In this exploratory study, the perspectives of winery owners and managers on wine tourism are examined via in-depth face-to-face interviews among 23 small winery operators to reveal that the scope for exploiting wine tourism on the islands has been recognized and that some wineries are either already involved in wine tourism, includ-ing as part of a wine trail, or plan to be more involved in the future. It was also discovered, that there were a number of issues that challenge the development of their wine and wine tourism industry, includ-ing competition from non-Canary Island wines and anti-drink-drive laws that are inhibit passers by to consume wine at the cellar door. Operators stressed the need to find a balance between mass tourism and the niche produce of wine. Moreover, the findings identify avenues for future research on wine tourism development in the Canary Islands.

  17. Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

    Directory of Open Access Journals (Sweden)

    Alice Vilela

    2017-10-01

    Full Text Available Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an excess of malic acid, because the Saccharomyces species in general, cannot effectively degrade malic acid during alcoholic fermentation. One approach to solving this problem is biological deacidification by lactic acid bacteria or non-Saccharomyces yeasts, like Schizosaccharomyces pombe that show the ability to degrade L-malic acid. Excessive volatile acidity in wine is also a problem in the wine industry. The use of free or immobilized Saccharomyces cells has been studied to solve both these problems since these yeasts are wine yeasts that show a good balance between taste/flavor and aromatic compounds during alcoholic fermentation. The aim of this review is to give some insights into the use of Saccharomyces cerevisiae strains to perform biological demalication (malic acid degradation and deacetification (reduction of volatile acidity of wine in an attempt to better understand their biochemistry and enological features.

  18. 77 FR 16671 - Labeling Imported Wines With Multistate Appellations

    Science.gov (United States)

    2012-03-22

    ... were suggested by domestic wine industry members. ATF decided to allow multistate appellations ``in...-2010-0007; T.D. TTB-101; Re: Notice No. 110] RIN 1513-AB58 Labeling Imported Wines With Multistate.... SUMMARY: The Alcohol and Tobacco Tax and Trade Bureau is amending the wine labeling regulations to allow...

  19. WINE AND WINE TOURISM IN MACEDONIA

    Directory of Open Access Journals (Sweden)

    Cane Koteski

    2016-07-01

    Full Text Available Wine (Latin: vinum is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained from other types of fruit. These wines are referred to as fruit wines, or wear a name by which the fruit is used for obtaining them (for example apple wine. Wine tourism is a type of tourism that involves visiting wineries, tasting, consumption and purchase of wine, usually directly from the manufacturer. This type of tourism includes visits to wineries, vineyards and restaurants famous for special local wines, as well as organized wine tours, visits to wine festivals and other special events. Many wine regions around the world to promote this tourism because it affects very positively to the local economy. In these regions, viticulture and hospitality organizations have spent significant resources over the years for the promotion of wine tourism. Wine tourism in my country is respected, but strong growth.

  20. Stellenbosch Wine Route wineries: Management's perspective on ...

    African Journals Online (AJOL)

    Kirstam

    Certain tourism-related services and facilities are perceived to contribute ... overall success of the wine industry was historically determined only by the quality ... loyalty, the building of brand awareness and higher profits from winery sales (Hall ... aspects relating to wine tourism, such as its impact on revenue, the real cost of.

  1. Economic impacts of wine tourism in Michigan

    Science.gov (United States)

    Mi-Kyung Kim; Seung Hyun Kim

    2003-01-01

    In Michigan, wine tourism is perceived as increasingly important concept because more and more tourists visit wineries and wine tasting rooms annually. However there have been few studies conducted concerning the economic impacts of wineries in Michigan even though the industry has been recognized as having significant economic impact potential. The primary purpose of...

  2. WINE AND WINE TOURISM IN MACEDONIA

    OpenAIRE

    Cane Koteski; Zlatko Jakovlev; Dragana Soltirovska

    2016-01-01

    Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained ...

  3. Talking About Wine

    Science.gov (United States)

    Lehrer, Adrienne

    1975-01-01

    A structural analysis of the wine vocabulary used by wine experts is given. Experiments involving typical wine drinkers show that there is little consensus in how the words are applied to wine. Communication tasks show that the sender and receiver of messages about wine perform little better than chance. (Author/RM)

  4. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

    OpenAIRE

    Kai Chen; Carlos Escott; Iris Loira; Juan Manuel del Fresno; Antonio Morata; Wendu Tesfaye; Fernando Calderon; Santiago Benito; Jose Antonio Suárez-Lepe

    2016-01-01

    Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In th...

  5. Fungal and enzymatic remediation of a wine lees and five wine-related distillery wastewaters

    CSIR Research Space (South Africa)

    Strong, PJ

    2008-09-01

    Full Text Available The alcohol fermentation industry is divided into three main categories: brewing, distilling and wine manufacture. Each of these categories produces wastewaters with com- mon characteristics, such as acidic pH values and high bio- chemical oxygen demand....O. Box 94, Grahamstown 6140, South Africa , Pretoria 0001, South Africa 6 December 2007; accepted 12 December 2007 (2008) xxx–xxx and enzymatic remediation of a wine lees and five ..., Bioresour. e ARTICLE IN PRESS Distillery and wine...

  6. Wine and heart health

    Science.gov (United States)

    Health and wine; Wine and heart disease; Preventing heart disease - wine; Preventing heart disease - alcohol ... more often just to lower your risk of heart disease. Heavier drinking can harm the heart and ...

  7. The supply and demand of wine-on-tap in the United States: An examination of perceptions and experiences

    OpenAIRE

    Nuebling, Michaela Andrea

    2015-01-01

    The purpose of the present study was to investigate the perceptions and early experiences associated with a recent trend in the United States' foodservice and wine industry: wine-on-tap. Three study populations were investigated: wine consumers, restaurant and winery professionals. Contrary to expectations driven by literature and the diffusion of other wine product innovations, American wine consumers showed interest in trying wine-on-tap, stating that the main reason for non-adoption was li...

  8. Tracing the role of endogenous carbon in denitrification using wine industry by-product as an external electron donor: Coupling isotopic tools with mathematical modeling.

    Science.gov (United States)

    Carrey, R; Rodríguez-Escales, P; Soler, A; Otero, N

    2018-02-01

    Nitrate removal through enhanced biological denitrification (EBD), consisting of the inoculation of an external electron donor, is a feasible solution for the recovery of groundwater quality. In this context, liquid waste from wine industries (wine industry by-products, WIB) may be feasible for use as a reactant to enhance heterotrophic denitrification. To address the feasibility of WIB as electron donor to promote denitrification, as well as to evaluate the role of biomass as a secondary organic C source, a flow-through experiment was carried out. Chemical and isotopic characterization was performed and coupled with mathematical modeling. Complete nitrate attenuation with no nitrite accumulation was successfully achieved after 10 days. Four different C/N molar ratios (7.0, 2.0, 1.0 and 0) were tested. Progressive decrease of the C/N ratio reduced the remaining C in the outflow and favored biomass migration, producing significant changes in dispersivity in the reactor, which favored efficient nitrate degradation. The applied mathematical model described the general trends for nitrate, ethanol, dissolved organic carbon (DOC) and dissolved inorganic carbon (DIC) concentrations. This model shows how the biomass present in the system is degraded to dissolved organic C (DOC en ) and becomes the main source of DOC for a C/N ratio between 1.0 and 0. The isotopic model developed for organic and inorganic carbon also describes the general trends of δ 13 C of ethanol, DOC and DIC in the outflow water. The study of the evolution of the isotopic fractionation of organic C using a Rayleigh distillation model shows the shift in the organic carbon source from the WIB to the biomass and is in agreement with the isotopic fractionation values used to calibrate the model. Isotopic fractionations (ε) of C-ethanol and C-DOC en were -1‰ and -5‰ (model) and -3.3‰ and -4.8‰ (Rayleigh), respectively. In addition, an inverse isotopic fractionation of +10‰ was observed for

  9. Behaviour of Millenial wine consumers in southern Serbia

    Directory of Open Access Journals (Sweden)

    Radovanović Vladimir

    2017-01-01

    Full Text Available Consumer behaviour when purchasing wine is the result of a complementary operation of the large number of different factors, which may include economic, geographic, social, psychological, and other. Discovering consumer preferences for wine and their buying behavior would allow the application of an appropriate marketing strategy to increase the sales of wine. Special attention was given to one of the most promising new demographic segments that likes to buy – Millennial generation. The main purpose of this research is to find out if the wine attributes of the Millennials are different from other generations in southern Serbia. Results of this research are shown that when choosing wine, the quality of wine has the biggest impact on consumers, rather than others wine attributes. The paper also asserts that, the wine industry should particularly focus on marketing to Millennial age group, as this segment has a high willingness to experiment.

  10. A cointegration analysis of wine stock indexes

    Directory of Open Access Journals (Sweden)

    Sabina Introvigne

    2017-12-01

    Full Text Available This paper analyzes price patterns and long-run relationships for both fine wine and non-fine wine, with the aim to highlight price dynamics and co-movements between series, and to exploit potential diversification benefits. Data are from Liv-Ex 100 Fine Wine for fine wine, the Mediobanca Global Wine Industry Share Price for normal wine, and the MSCI World Index as a proxy of the overall stock market. Engle-Granger and Johansen tests were used to detect whether and to what extent the series co-move in the long run and which one of the variables contributes proactively to such an equilibrium by reacting to disequilibria from the long-run path. The estimates highlight that i the two wine indexes have a higher Sharpe ratio compared to the general stock market index, revealing wine stocks as a profitable investment per se, and ii the absence of cointegration among the three series and the existence of possible diversification benefits. In fact, in the long-run price do not move together and, therefore, investors may be better off by including wine stocks into investment portfolios and take advantage of diversification

  11. An Analysis of Wine Consumption Trends and Food-Related Expenditures in Japan

    OpenAIRE

    Omura, Makiko; Sakurai, Yuka; Ebihara, Kensuke

    2013-01-01

    This paper attempts to understand the mechanism of an upward trend in wine consumption in Japan by analysing its trend and possible correlations with food-related consumptions. Through the panel and time-series analyses of wine consumption and food-item expenditures, and of wine consumption and food-service industry sales, we investigate whether wine consumption is correlated with food westernization in Japan and whether wine is gaining its steady place in daily life of Japanese. Although not...

  12. Four disruptive strategies for removing drug discovery bottlenecks.

    Science.gov (United States)

    Ekins, Sean; Waller, Chris L; Bradley, Mary P; Clark, Alex M; Williams, Antony J

    2013-03-01

    Drug discovery is shifting focus from industry to outside partners and, in the process, creating new bottlenecks. Technologies like high throughput screening (HTS) have moved to a larger number of academic and institutional laboratories in the USA, with little coordination or consideration of the outputs and creating a translational gap. Although there have been collaborative public-private partnerships in Europe to share pharmaceutical data, the USA has seemingly lagged behind and this may hold it back. Sharing precompetitive data and models may accelerate discovery across the board, while finding the best collaborators, mining social media and mobile approaches to open drug discovery should be evaluated in our efforts to remove drug discovery bottlenecks. We describe four strategies to rectify the current unsustainable situation. Copyright © 2012 Elsevier Ltd. All rights reserved.

  13. Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production

    Directory of Open Access Journals (Sweden)

    Saltman Y

    2015-11-01

    Full Text Available Yaelle Saltman, Trent E Johnson, Kerry L Wilkinson, Susan EP Bastian Department of Wine and Food, School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Adelaide, SA, Australia. Abstract: Additives are routinely used in food and wine production to enhance product quality and/or prevent spoilage. Compared with other industries, the wine industry is only permitted to use a limited number of additives. Whereas flavor additives are often used to intensify the aroma and flavor of foods and beverages, the addition of flavorings to wine contravenes the legal definition of wine. Given the current legislation, it is perhaps not surprising that the potential use of food additives in wine production has not been explored. This study therefore investigated Australian wine consumers' acceptance of and attitudes toward the use of additives in food and wine production. Consumers (n=1,031 were segmented based on their self-reported wine knowledge (ie, subjective knowledge. Using these ratings, low (n=271, medium (n=528, and high (n=232 knowledge segments were identified. Consumers considered natural flavorings and colors, and additives associated with health benefits (eg, vitamins, minerals, and omega 3 fatty acids, to be acceptable food additives, irrespective of their level of wine knowledge. In contrast, the use of winemaking additives, even commonly used and legally permitted additives such as tartaric acid, preservatives, oak chips, and tannins, were considered far less acceptable, particularly, by less knowledgeable consumers. Surprisingly, natural flavorings were considered more acceptable than currently used winemaking additives. Consumers were therefore asked to identify the flavors they would most prefer in white and red wines. Fruit flavors featured prominently in consumer responses, eg, lemon and apple for white wines and blackcurrant and raspberry for red wines, but vanilla and/or chocolate, ie, attributes typically

  14. Cloud Technology May Widen Genomic Bottleneck - TCGA

    Science.gov (United States)

    Computational biologist Dr. Ilya Shmulevich suggests that renting cloud computing power might widen the bottleneck for analyzing genomic data. Learn more about his experience with the Cloud in this TCGA in Action Case Study.

  15. Anticipation Behavior Upstream of a Bottleneck

    NARCIS (Netherlands)

    Duives, D.C.; Daamen, W.; Hoogendoorn, S.P.

    2014-01-01

    Whether pedestrian movements do or do not follow similar patterns as vehicular traffic while experiencing congestion is not entirely understood. Using data gathered during bottleneck experiments under laboratory conditions, the phenomenon of anticipation before entering congestion is studied. This

  16. Tears of Wine

    Science.gov (United States)

    Gugliotti, Marcos

    2004-01-01

    The unique occurrence of the upward motion of a thin film of wine, and its formation into drops inside the wall of a wine glass is explained. Evaporation of alcohol generates a surface tension gradient, moving the film of wine upwards on the internal sides of a wine glass, where it collects and forms into drops or tears.

  17. Port-Wine Stains

    Science.gov (United States)

    ... Safe Videos for Educators Search English Español Port-Wine Stains KidsHealth / For Parents / Port-Wine Stains What's ... Manchas de vino de oporto What Are Port-Wine Stains? A port-wine stain is a type ...

  18. Between wine consumption and wine tourism: Consumer and spatial behavior of Israeli wine tourists

    OpenAIRE

    Shor, Noa; Mansfeld, Yoel

    2010-01-01

    The development of wine tourism worldwide has been accompanied by academic research on wine tourism and wine tourists. Wine tourists and wine enthusiasts have been found to share many socio-demographic similarities. It has been found that people visiting wineries consume wine on a regular basis, have an average to high level of knowledge about wine, and visit wineries and wine-producing regions a few times a year. Their involvement with wine is apparent both from their daily consumption and f...

  19. About the Role of the Bottleneck/Cork Interface on Oxygen Transfer.

    Science.gov (United States)

    Lagorce-Tachon, Aurélie; Karbowiak, Thomas; Paulin, Christian; Simon, Jean-Marc; Gougeon, Régis D; Bellat, Jean-Pierre

    2016-09-07

    The transfer of oxygen through a corked bottleneck was investigated using a manometric technique. First, the effect of cork compression on oxygen transfer was evaluated without considering the glass/cork interface. No significant effect of cork compression (at 23% strain, corresponding to the compression level of cork in a bottleneck for still wines) was noticeable on the effective diffusion coefficient of oxygen. The mean value of the effective diffusion coefficient is equal to 10(-8) m(2) s(-1), with a statistical distribution ranging from 10(-10) to 10(-7) m(2) s(-1), which is of the same order of magnitude as for the non-compressed cork. Then, oxygen transfer through cork compressed in a glass bottleneck was determined to assess the effect of the glass/cork interface. In the particular case of a gradient-imposed diffusion of oxygen through our model corked bottleneck system (dry cork without surface treatment; 200 and ∼0 hPa of oxygen on both sides of the sample), the mean effective diffusion coefficient is of 5 × 10(-7) m(2) s(-1), thus revealing the possible importance of the role of the glass/stopper interface in the oxygen transfer.

  20. Distribution Bottlenecks in Classification Algorithms

    NARCIS (Netherlands)

    Zwartjes, G.J.; Havinga, Paul J.M.; Smit, Gerardus Johannes Maria; Hurink, Johann L.

    2012-01-01

    The abundance of data available on Wireless Sensor Networks makes online processing necessary. In industrial applications for example, the correct operation of equipment can be the point of interest while raw sampled data is of minor importance. Classi﬿cation algorithms can be used to make state

  1. Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.

    Science.gov (United States)

    Bellon, Jennifer R; Schmid, Frank; Capone, Dimitra L; Dunn, Barbara L; Chambers, Paul J

    2013-01-01

    Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment.

  2. Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.

    Directory of Open Access Journals (Sweden)

    Jennifer R Bellon

    Full Text Available Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade, has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment.

  3. Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae

    Science.gov (United States)

    Bellon, Jennifer R.; Schmid, Frank; Capone, Dimitra L.; Dunn, Barbara L.; Chambers, Paul J.

    2013-01-01

    Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment. PMID:23614011

  4. Wine consumption habits and consumer preferences between wines aged in barrels or with chips.

    Science.gov (United States)

    Pérez-Magariño, Silvia; Ortega-Heras, Miriam; González-Sanjosé, María Luisa

    2011-03-30

    The use of oak wood pieces in winemaking is increasing, but the acceptance of this technique by consumers is unknown. For that reason, the main aim of this study was to measure consumers' opinion of red wines made with this new technique, their acceptance of them and their intention to purchase these wines. A preference ranking test was also carried out. A specific questionnaire was drawn up for this study and 65 frequent red wine consumers tasted four wines, two aged traditionally in barrels and two macerated with chips, and a forced choice preference test was carried out. Fifty-five per cent of respondents said that they would not buy wines made using oak chips, although most respondents would buy these wines if, after tasting them, they were as pleasant and had the same quality as the wines aged traditionally in barrels. Wines obtained with oak wood fragments were not significantly rejected either by consumers who answered the questionnaire or by consumer tasters, which could be due to the large disparity of preferences found among tasters. The results clearly indicate that producers should develop each wine taking into account the specific preferences of each consumer group. Copyright © 2011 Society of Chemical Industry.

  5. Advances and bottlenecks in microbial hydrogen production.

    Science.gov (United States)

    Stephen, Alan J; Archer, Sophie A; Orozco, Rafael L; Macaskie, Lynne E

    2017-09-01

    Biological production of hydrogen is poised to become a significant player in the future energy mix. This review highlights recent advances and bottlenecks in various approaches to biohydrogen processes, often in concert with management of organic wastes or waste CO 2 . Some key bottlenecks are highlighted in terms of the overall energy balance of the process and highlighting the need for economic and environmental life cycle analyses with regard also to socio-economic and geographical issues. © 2017 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.

  6. Red wines good, white wines bad?

    International Nuclear Information System (INIS)

    Van Velden, D.P.; Mansvelt, E.P.G.; Troup, G.J.

    2002-01-01

    Full text: In 1994, free radicals were discovered in red wines, but only in whites exposed to skins and seeds, and/or oak. The radicals are on the phenolics, and therefore a measure of phenolic content. In 1995, Fuhrman, Levy and Aviram published a study showing antioxidant effects of red wine in the standard Israeli diet, but pro-oxidant effects of the white wine used. No phenolic analysis was done, but low or no phenolics were suspected. Letters to the winery used by Aviram proved fruitless. In 2001, Aviram admits that to see a significant antioxidant effect from white wine, he must make his own, giving it skin and seed contact, and adding alcohol to the fermenting stage, to leach out more tannin from the seeds. This would be unsaleable as a table wine, but not as a 'fortified' or 'dessert' wine. A completely independent study by van Velden in South Africa, with phenol analysis of wines, shows pro- oxidant behaviour of white wines low or lacking in phenolic content. This will be summarised. A Japanese study of the antioxidant properties of some wines shows none for wines low or lacking in catechin content. In the 1950's, two similar but independent studies on different laboratory animals showed no ill effects from 10% alcohol red wine in their diet, but serious effects from 10% pure alcohol - water mix. Conclusion. Drinking only of white wines lacking in phenols, either due to 'fining', or to deliberate avoidance in making, at the recommended 'moderate' drinking level, may be deleterious to cardiovascular health, because of their pro-oxidant action, now established

  7. Wine production in Denmark

    DEFF Research Database (Denmark)

    Bentzen, Jan Børsen; Smith, Valdemar

    By the end of the former century there were less than 10 commercial vintners producing wine in Denmark. There was widespread acceptance of the view that commercial production of wine in the most northern parts of Europe was impossible. However, the number of commercial wine growers in Denmark grew...... to more than 60 at the end of year 2009 and the Association of Danish Winegrowers now counts more than 1400 members. Denmark can no longer be seen as a non-wine producing country! Formally, the transformation of Denmark to a wine producing country took place in year 2000 when Denmark was accepted...... as a commercial wine producing nation within the European Union. Based on a remarkably detailed micro data set this paper first gives a description of wine production in Denmark and thereafter we address the question whether vineyard characteristics are important for the quality of the wine and/or whether...

  8. Wine tourism product clubs as a way to increase wine added value: the case of Spain

    Directory of Open Access Journals (Sweden)

    Francisco José Del Campo Gomis

    2010-06-01

    Full Text Available Francisco José Del Campo Gomis, David López Lluch, José Miguel Sales Civera, Asunción M Agulló Torres, Margarita Brugarolas, Mollá-Bauzá, África Martínez Poveda, Fermín Camacho de los Ríos, Antonio Miguel Nogués PedregalDepartament of Agrienvironmental Economics, Universidad Miguel Hernández, Campus Universitario de Orihuela-Desamparados, Orihuela (Alicante, SpainAbstract: The objective of this paper is to analyze how the wine tourism product clubs work in Spain and their importance for Spanish wine tourism. A tourism product club is a product development partnership established and led by the tourism industry stakeholders including small- and/or medium-sized companies. The group pools its resources to develop new marketready products or to increase the value of existing ones. Lodging companies, tour operators, administrators of tourism facilities, tourist associations, government, other companies of the sector and, even, nontourist companies can participate as members of a tourism product club. Following this model, wine tourism can contribute to create a wine tourism product club. In Spain the international promotion of tourist products is carried out through the Turespaña website. The wine tourism product club, The Wine Routes of Spain, is one of the wine tourism product clubs developed by the Spanish government. It is an ambitious project that began in 2001. Nevertheless, other Spanish regions have created more wine tourism product clubs in order to develop their own wine tourism industry such as “Divinum vitae – Where the pleasues are born” created in Castilla–La Mancha in 2006.Keywords: wine, tourism, product club, Spain

  9. Analytical techniques for wine analysis: An African perspective; a review

    International Nuclear Information System (INIS)

    Villiers, André de; Alberts, Phillipus; Tredoux, Andreas G.J.; Nieuwoudt, Hélène H.

    2012-01-01

    Highlights: ► Analytical techniques developed for grape and wine analysis in Africa are reviewed. ► The utility of infrared spectroscopic methods is demonstrated. ► An overview of separation of wine constituents by GC, HPLC, CE is presented. ► Novel LC and GC sample preparation methods for LC and GC are presented. ► Emerging methods for grape and wine analysis in Africa are discussed. - Abstract: Analytical chemistry is playing an ever-increasingly important role in the global wine industry. Chemical analysis of wine is essential in ensuring product safety and conformity to regulatory laws governing the international market, as well as understanding the fundamental aspects of grape and wine production to improve manufacturing processes. Within this field, advanced instrumental analysis methods have been exploited more extensively in recent years. Important advances in instrumental analytical techniques have also found application in the wine industry. This review aims to highlight the most important developments in the field of instrumental wine and grape analysis in the African context. The focus of this overview is specifically on the application of advanced instrumental techniques, including spectroscopic and chromatographic methods. Recent developments in wine and grape analysis and their application in the African context are highlighted, and future trends are discussed in terms of their potential contribution to the industry.

  10. Analytical techniques for wine analysis: An African perspective; a review

    Energy Technology Data Exchange (ETDEWEB)

    Villiers, Andre de, E-mail: ajdevill@sun.ac.za [Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa); Alberts, Phillipus [Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa); Tredoux, Andreas G.J.; Nieuwoudt, Helene H. [Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa)

    2012-06-12

    Highlights: Black-Right-Pointing-Pointer Analytical techniques developed for grape and wine analysis in Africa are reviewed. Black-Right-Pointing-Pointer The utility of infrared spectroscopic methods is demonstrated. Black-Right-Pointing-Pointer An overview of separation of wine constituents by GC, HPLC, CE is presented. Black-Right-Pointing-Pointer Novel LC and GC sample preparation methods for LC and GC are presented. Black-Right-Pointing-Pointer Emerging methods for grape and wine analysis in Africa are discussed. - Abstract: Analytical chemistry is playing an ever-increasingly important role in the global wine industry. Chemical analysis of wine is essential in ensuring product safety and conformity to regulatory laws governing the international market, as well as understanding the fundamental aspects of grape and wine production to improve manufacturing processes. Within this field, advanced instrumental analysis methods have been exploited more extensively in recent years. Important advances in instrumental analytical techniques have also found application in the wine industry. This review aims to highlight the most important developments in the field of instrumental wine and grape analysis in the African context. The focus of this overview is specifically on the application of advanced instrumental techniques, including spectroscopic and chromatographic methods. Recent developments in wine and grape analysis and their application in the African context are highlighted, and future trends are discussed in terms of their potential contribution to the industry.

  11. Enzymatic modifications of grape skin phenolics A new look at wine maceration ?

    DEFF Research Database (Denmark)

    Meyer, Anne S.; Arnous, Anis

    2010-01-01

    Phenolic compounds are decisive for the colour and sensory properties of wines. Especially in the making of red wines, the optimal retrieval of phenolics from the grape skins is crucial for obtaining wines having optimal colour, flavour, and mouth feel properties. Exogenous enzymes are widely use...... processes in the wine industry.......Phenolic compounds are decisive for the colour and sensory properties of wines. Especially in the making of red wines, the optimal retrieval of phenolics from the grape skins is crucial for obtaining wines having optimal colour, flavour, and mouth feel properties. Exogenous enzymes are widely used...... during the wine grape maceration to obtain high juice yield and initial extraction of flavour components, and in the case of red wines for obtaining better initial extraction of colour. Until now, this maceration has mainly been considered as an extraction step. Recent data have shown that significant...

  12. Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China

    Science.gov (United States)

    Han, Fuliang; Ju, Yanlun; Ruan, Xianrui; Zhao, Xianfang; Yue, Xiaofeng; Zhuang, Xifu; Qin, Minyang; Fang, Yulin

    2017-01-01

    ABSTRACT Background: Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape wines Methods: We compared 11 spine wines from south China (W1–W11) with 7 high-quality international wines (W12–W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles of these wines were also documented. Results: Compared with other wines most of the spine wines had a strong red intensity with a blue hue. Malvidin-3,5-O-diglucoside and malvidin-3-O-(6-O-coumaroyl)-glucoside-5-glucoside appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins. Conclusion: These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape. PMID:28804435

  13. Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China.

    Science.gov (United States)

    Han, Fuliang; Ju, Yanlun; Ruan, Xianrui; Zhao, Xianfang; Yue, Xiaofeng; Zhuang, Xifu; Qin, Minyang; Fang, Yulin

    2017-01-01

    Background : Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape wines Methods : We compared 11 spine wines from south China (W1-W11) with 7 high-quality international wines (W12-W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles of these wines were also documented. Results : Compared with other wines most of the spine wines had a strong red intensity with a blue hue. Malvidin-3,5- O -diglucoside and malvidin-3- O -(6- O -coumaroyl)-glucoside-5-glucoside appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins. Conclusion : These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape.

  14. Sulfites and the wine metabolome.

    Science.gov (United States)

    Roullier-Gall, Chloé; Hemmler, Daniel; Gonsior, Michael; Li, Yan; Nikolantonaki, Maria; Aron, Alissa; Coelho, Christian; Gougeon, Régis D; Schmitt-Kopplin, Philippe

    2017-12-15

    In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO 2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO 2 added at pressing were analyzed by ultrahigh resolution mass spectrometry (FT-ICR-MS) and excitation emission matrix fluorescence (EEMF). Metabolic fingerprints from FT-ICR-MS data could discriminate wines according to the added concentration to the must but they also revealed chemistry-related differences according to the type of stopper, providing a wine metabolomics picture of the impact of distinct stopping strategies. Spearman rank correlation was applied to link the statistically modeled EEMF components (parallel factor analysis (PARAFAC)) and the exact mass information from FT-ICR-MS, and thus revealing the extent of sulfur-containing compounds which could show some correlation with fluorescence fingerprints. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Identification of environmental bottleneck using Bayesian Networks: a case study of an Indian pig iron manufacturing organization

    Directory of Open Access Journals (Sweden)

    Sen Parag

    2015-01-01

    Full Text Available Environmentally conscious manufacturing has become a global attention for the iron and steel manufacturers to prevent global warming and climate change while making money. Iron and steel sector is considered as one of the most polluting sectors in the world. It is also one of the most energy intensive industries. During pig iron manufacturing, there is a number of steps that affect the environment emitting different pollutants. While some step(s may be considered critical to damage the environment among all the steps, some pollutant(s may be considered critical to affect the environment among all the pollutants. This paper proposes environmental bottleneck to consider critical step and critical pollutant simultaneously. Unless environmental bottleneck is improved, environmental performance of the entire manufacturing process may not improve significantly even if other processes (i.e. other than environmental bottleneck are taken care of. Thus, environmental bottleneck must be taken care of properly by the manufacturing organization to enable environmentally conscious manufacturing. Hence, a method should be developed to identify environmental bottleneck. Current research work uses Bayesian Networks (BN to identify environmental bottleneck. The contribution of the paper is to identify the environmental bottleneck for an Indian pig iron manufacturing organization. Results suggest that carbon monoxide (CO emission from the blast furnace is the environmental bottleneck for the current pig iron manufacturing organization. Hence, proper precautions should be considered to control the CO emission from the blast furnace.

  16. 75 FR 67663 - Labeling Imported Wines With Multistate Appellations (2008R-265P)

    Science.gov (United States)

    2010-11-03

    .... ATF-53, multistate appellations were suggested by domestic wine industry members. ATF decided to allow...-2010-0007; Notice No. 110] RIN 1513-AB58 Labeling Imported Wines With Multistate Appellations (2008R.... SUMMARY: The Alcohol and Tobacco Tax and Trade Bureau proposes to amend the wine labeling regulations to...

  17. Defined fungal starter granules for purple glutinous rice wine

    OpenAIRE

    Ngo Thi Phuong Dung, N.T.P.

    2004-01-01

    The Mekong Delta region ofSouth Vietnamis particularly known as a production area of purple glutinous rice wine ( RuouNepThan ). The latter differs from regular rice wine for its sherry-like taste and flavour and its attractive brown-red colour. Wine is made from purple glutinous rice at home or by small cottage industries, by washing, soaking, steam-cooking, cooling and inoculation of the cooled rice with powdered rice-wine starter ( Men ). The fermentation takes place in two stages, i.e. an...

  18. WINE TOURISM IN WESTERN MOLDOVA - TO A FUTURE ALSACE?

    Directory of Open Access Journals (Sweden)

    Mihaela MANEA

    2015-06-01

    Full Text Available Wine tourism has emerge as a form of redinamization, recovery of wine products. It was necessary such a tourism form for the wine-growing regions to assert in this tourist industry through landscapes as well as the products offered. Countries like France, Italy and Spain are already among the most definitive statement in this area, being basically those that outline the so-called Old World of the wine tourism domain. This is due to a long history of viticulture, terroir, winemaking method and cultural heritage. Romania is also on the wine countries list being part of the top ten countries according to the hierarchy made by OIV. Wine tourism started to come also in Romania, increasingly more wineries adopting wine recovery forms through tourism. It is adopting foreign models of wine tourism but keeping the local specific. Thus Moldova, the largest wine region began to adapt some wine tourism development models and this article will demonstrate whether this model is beneficial for Moldova.

  19. Reliability of genetic bottleneck tests for detecting recent population declines

    NARCIS (Netherlands)

    Peery, M. Zachariah; Kirby, Rebecca; Reid, Brendan N.; Stoelting, Ricka; Doucet-Beer, Elena; Robinson, Stacie; Vasquez-Carrillo, Catalina; Pauli, Jonathan N.; Palsboll, Per J.

    The identification of population bottlenecks is critical in conservation because populations that have experienced significant reductions in abundance are subject to a variety of genetic and demographic processes that can hasten extinction. Genetic bottleneck tests constitute an appealing and

  20. Wine tourism in Italy

    Directory of Open Access Journals (Sweden)

    Cinelli Colombini D

    2015-04-01

    Full Text Available Donatella Cinelli Colombini Orcia Doc Wine Consortium, Rocca d’Orcia , Italy Abstract: This text includes the history of wine tourism in Italy since 1993, when the first edition of the event “Cantine Aperte” (Open Cellars, Wine Day, took place. The movement grew from the initial 25 wineries to the 21,000 that participate today in opening their doors to the public, while visitors grew in numbers from a couple of hundred, 20 years ago, to the current 4 to 6 million. Wine tourists can be divided into four main groups: wine tourists by chance, classic wine tourists, talent scouts, and lovers of luxury. Each group is examined according to its consumption, its conduct, and its expectations. Wine tourism in Italy boasts around 170 territorial networks: “Strade del Vino” (wine routes regulated by law. After an initial pioneer phase during which preexisting wineries adapted to the growing number of tourists, modern-day wineries were created with bespoke areas for the welcoming of visitors. Wineries in Italy can be classified into the following main types: “functional wineries” that concentrate on productive efficiency; “cathedrals” – renovated historic buildings or modern “starchitecture” designs in which esthetics play an important role; wineries with a “strong identity” linked to the owner or wine producer with the special imprint of his or her personal wine making passion. Other features of Italian wine territories such as food and wellness centers not to speak of the ever present cultural heritage also play a part in attracting wine tourists. Lastly, an evaluation is made of business and communication aspects with a specific reference to the use of the web. Keywords: wine tourism, Italian wineries, winery tours, wine roads of Italy

  1. Relationship between wine scores and visible-near-infrared spectra of Australian red wines.

    Science.gov (United States)

    Cozzolino, D; Cowey, G; Lattey, K A; Godden, P; Cynkar, W U; Dambergs, R G; Janik, L; Gishen, M

    2008-06-01

    Sensory analysis of wine involves the measurement, interpretation and understanding of human responses to the properties perceived by the senses such as sight, smell and taste. The sensory evaluation of wine is often carried out by wine judges, winemakers and technical staff, and allows characterization of the quality of the wine. However, this method is lengthy, expensive, and its results depend on panel training and the specific vocabulary used by the panel. A robust, rapid, unbiased and inexpensive method to assist in quality assessment purposes will therefore be beneficial for the modern wine industry. This study aims to investigate the relationship between sensory analysis, visible (VIS) and near-infrared (NIR) spectroscopy to assess sensory properties of commercial Australian wine varieties. For the purposes of this study 118 red wine samples (Cabernet Sauvignon, Shiraz, Pinot Noir, Tempranillo, Nebbiolo and blends) graded by a panel of experienced tasters and scored according to the Australian wine show system were scanned in transmission in the VIS and NIR range (400-2,500 nm). Partial least squares regression models were developed between the overall score given by the judges and the combined VIS-NIR spectra, using full cross validation (leave-one-out method). The results showed that NIR spectroscopy was able to predict wine quality scores in red wine samples (R = 0.61 and standard error of prediction of 0.81). The practical implication of this study is that instrumental methods such as VIS-NIR spectroscopy can be used to complement sensory analysis and can facilitate the task at early stages of product development, making high-throughput screening of novel products feasible or maintaining the consistency of the product.

  2. Wine market in the United States and in the California

    Directory of Open Access Journals (Sweden)

    Helena Chládková

    2005-01-01

    Full Text Available The paper describes wine market in the United States and in the California. The paper is focused on characteristic of winegrowing, wine-production, wine-consumption and wine export too. Export of California wine is growing and wine is exported to the EU for the first. We can expect to grow of interest of our consumers too. California wine will compete in high quality and low prices. California is the fourth largest wine producer in the world after France, Italy and Spain. It accounted for $ 643 million in wine exports in 2003 from $ 537 million in 1998. Wine grapes were grown in 46 of California’s 58 counties, covering 529000 acres in 2003. California produced 444 million gallons of wine in 1998 it is 90 percent of all U.S. wine production, making California the leading wine producing state in America. The California wine industry has an annual impact of $ 45.4 billion on the state’s economy. An important California employer, the wine industry provides 207550 full-time equivalent jobs in wineries, vineyards or other affiliated businesses throughout the state. There are at least 1294 bricks and mortar commercial wineries in California. But the wine consumption is very low in California.Because California together with South Africa and another countries that so-called New World are important producers with growing export, is very necessary to analyse these markets because they are great competitors for Czech producers. These problems solved in another foreigner markets Černíková, Žufan (2004, Duda (2004, Hrabalová (2004, Kudová (2005, Lišková (2004, Tomšík, Chládková (2005.The paper is a part of solution of the grant focused on analysis and formulation of further development of winegrowing and wine-production in the Czech Republic provided by the Ministry of Agriculture (No. QF 3276, and it is also a part of solution of the research plan of the Faculty of Business and Economics, MUAF in Brno (No. MSM 6215648904.

  3. Distribution alternatives for a small wine-producer

    Directory of Open Access Journals (Sweden)

    Radka Šperková

    2010-01-01

    Full Text Available Distribution can be defined as a way of goods from producer to consumer. In wine production industry there exist several distribution channels, through which wine is distributed to the final consumer. Aim of this paper is to identify and compare advantages and disadvantages of particular distribution channels for wine sales related to a small wine-producer.Distribution of wine to the final consumer is done through dealers represented by retail chains, specialized wine-shops, hotels, and restaurants. In a smaller scale it is done through internet sales, own outlets and wine auctions. According to the research of Focus agency, Marketing & Social Research, done in 2009, customers buy wine mostly in retail chains and decide on sort and quality of wine directly at the moment of purchase. Selection is based except wine quality also on the shape of the bottle, etiquette, and also cork (consumers explicitly prefer cork, and the screw top rather discourages. Certain part of customers – specifically those, who are more acquainted with wine – buy wine in special wine-shops. The research shows a decrease of direct wine-sales.When using services of independent trade organizations, producers have to control the intensity of commercial activities and knowledge of technical characteristics of products. Small wine producers, though, do not have to use this distribution channel, and can focus only on direct sales. For some small wine producers, specifically those operating in the areas with an extended possibility for wine-tourism, this channel can be more suitable and effective than using retail chains. This way of distribution does not require extensive start-up investments, it is directly dependent on producers own effort, and can be done as a supplementary activity to the main source of income.Regardless the particular choice of a distribution channel by a small wine producer it is necessary to be judged not only from the viewpoint of its advantages and

  4. Bottlenecks to coral recovery in the Seychelles

    Science.gov (United States)

    Chong-Seng, K. M.; Graham, N. A. J.; Pratchett, M. S.

    2014-06-01

    Processes that affect recovery of coral assemblages require investigation because coral reefs are experiencing a diverse array of more frequent disturbances. Potential bottlenecks to coral recovery include limited larval supply, low rates of settlement, and high mortality of new recruits or juvenile corals. We investigated spatial variation in local abundance of scleractinian corals in the Seychelles at three distinct life history stages (recruits, juveniles, and adults) on reefs with differing benthic conditions. Following widespread coral loss due to the 1998 bleaching event, some reefs are recovering (i.e., relatively high scleractinian coral cover: `coral-dominated'), some reefs have low cover of living macrobenthos and unconsolidated rubble substrates (`rubble-dominated'), and some reefs have high cover of macroalgae (`macroalgal-dominated'). Rates of coral recruitment to artificial settlement tiles were similar across all reef conditions, suggesting that larval supply does not explain differential coral recovery across the three reef types. However, acroporid recruits were absent on macroalgal-dominated reefs (0.0 ± 0.0 recruits tile-1) in comparison to coral-dominated reefs (5.2 ± 1.6 recruits tile-1). Juvenile coral colony density was significantly lower on macroalgal-dominated reefs (2.4 ± 1.1 colonies m-2), compared to coral-dominated reefs (16.8 ± 2.4 m-2) and rubble-dominated reefs (33.1 ± 7.3 m-2), suggesting that macroalgal-dominated reefs have either a bottleneck to successful settlement on the natural substrates or a high post-settlement mortality bottleneck. Rubble-dominated reefs had very low cover of adult corals (10.0 ± 1.7 %) compared to coral-dominated reefs (33.4 ± 3.6 %) despite no statistical difference in their juvenile coral densities. A bottleneck caused by low juvenile colony survivorship on unconsolidated rubble-dominated reefs is possible, or alternatively, recruitment to rubble-dominated reefs has only recently begun. This

  5. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine or wine products not... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.215 Wine or wine products not for beverage use. (a) General. Wine, or wine products made from wine...

  6. Wine and endothelial function.

    Science.gov (United States)

    Caimi, G; Carollo, C; Lo Presti, R

    2003-01-01

    In recent years many studies have focused on the well-known relationship between wine consumption and cardiovascular risk. Wine exerts its protective effects through various changes in lipoprotein profile, coagulation and fibrinolytic cascades, platelet aggregation, oxidative mechanisms and endothelial function. The last has earned more attention for its implications in atherogenesis. Endothelium regulates vascular tone by a delicate balancing among vasorelaxing (nitric oxide [NO]) and vasoconstrincting (endothelins) factors produced by endothelium in response to various stimuli. In rat models, wine and other grape derivatives exerted an endothelium-dependent vasorelaxing capacity especially associated with the NO-stimulating activity of their polyphenol components. In experimental conditions, reservatrol (a stilbene polyphenol) protected hearts and kidneys from ischemia-reperfusion injury through antioxidant activity and upregulation of NO production. Wine polyphenols are also able to induce the expression of genes involved in the NO pathway within the arterial wall. The effects of wine on endothelial function in humans are not yet clearly understood. A favorable action of red wine or dealcoholized wine extract or purple grape juice on endothelial function has been observed by several authors, but discrimination between ethanol and polyphenol effects is controversial. It is, however likely that regular and prolonged moderate wine drinking positively affects endothelial function. The beneficial effects of wine on cardiovascular health are greater if wine is associated with a healthy diet. The most recent nutritional and epidemiologic studies show that the ideal diet closely resembles the Mediterranean diet.

  7. WINE MARKETS IN CENTRAL EUROPE

    Directory of Open Access Journals (Sweden)

    Š BOJNEC

    2007-04-01

    Full Text Available This paper analyses the tendencies of grapes growing, wine trading and wine price competitiveness in Central European region. Croatia is net exporter of wines, Hungary is net exporter of grapes and wines, and Austria, Slovakia, and Slovenia are net importers of grapes and wines. Reductions in vineyards and increase in yields are found for Austria, Hungary, and Slovakia. More stable developments in vineyards, but decline in yields, are found for Croatia and Slovenia. Grape production increases in Austria, remains stable in Croatia, explores annual oscillations in Hungary, and declines in Slovakia and Slovenia. Export-to-import wine prices deteriorate for Austria and Hungary with most recent stabilization and price similarity, which hold also for Slovakia. Slovenian export-to-import wine prices are unstable, while Croatia experiences a bit higher export than import wine prices. Wine marketing, wine brand image of quality, and wine tourism are seen as tools to improve competitiveness in the wine sector.

  8. Briefly Analyze Domestic Wine Market and the International Marketing Strategy of Changyu Group

    Institute of Scientific and Technical Information of China (English)

    Xiaomin Wang

    2013-01-01

    Since the great policy of reform and opening which began in 1979 has turned up, an unprecedented vigorous development opportunity was brought for our domestic wine industry. On the one hand, the increasing in personal income level has stimulated the growth of wine consumption demand, leading to a nice development prospect for domestic wine industry;on the other hand, the dramatical y decreasing in tariff of importing wine is an undoubtedly major impact to the domestic wine industry. The competition between the enterprises is almost the same as the competition of marketing ability, the success of the marketing operation wil create rich profits resources for enterprises which wil lay a good foundation for enterprises to cultivate their ability and improve the core competitive ability. This article wil briefly analyze the marketing strategy of Changyu Group which is in the leading position of Chinese wine industry and provide the certain reference value for the same industry when they develop their own marketing strategy.

  9. An overview of the biodynamic wine sector

    Directory of Open Access Journals (Sweden)

    Castellini A

    2017-02-01

    Full Text Available Alessandra Castellini,1 Christine Mauracher,2 Stefania Troiano3 1Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, 2Department of Management, University Ca’ Foscari of Venice, Venice, 3Department of Economics and Statistics, University of Udine, Udine, Italy Abstract: The wine industry is currently shifting toward more sustainable production practices. Due to the growing globalized wine market and the increasing environmental impacts, producers have begun to pay more attention to organic and biodynamic products. Using a systematic literature review, this review aims to investigate the biodynamic production system in the viticulture and winemaking process. In particular, the review examines, 1 the biodynamic practice and its main characteristics including the certification system; 2 the biodynamic market characteristics and the recent trends, the production costs and the marketing strategies adopted by wineries; 3 the demand attributes and wine consumers’ perception on sustainable practices and “green products” such as biodynamic products; and 4 the association between the biodynamic wine chain and the environment. The review highlights the research progress in this field and reflects on the potentiality and needs of the biodynamic viticulture and wine sector. The literature clearly indicates the lack of knowledge regarding, mainly, the biodynamic farming concept and the label. Moreover, while it is clear that consumers are willing to spend more for an organic wine than for a conventional one, there are no data about the willingness to pay for biodynamic wines. Finally, the review concludes with implications and suggestions for further research. Keywords: biodynamic, viticulture, wine, environment, market analysis, consumer

  10. A theory of traffic congestion at moving bottlenecks

    Energy Technology Data Exchange (ETDEWEB)

    Kerner, Boris S [Daimler AG, GR/PTF, HPC: G021, 71059 Sindelfingen (Germany); Klenov, Sergey L, E-mail: boris.kerner@daimler.co [Department of Physics, Moscow Institute of Physics and Technology, 141700 Dolgoprudny, Moscow Region (Russian Federation)

    2010-10-22

    The physics of traffic congestion occurring at a moving bottleneck on a multi-lane road is revealed based on the numerical analyses of vehicular traffic with a discrete stochastic traffic flow model in the framework of three-phase traffic theory. We find that there is a critical speed of a moving bottleneck at which traffic breakdown, i.e. a first-order phase transition from free flow to synchronized flow, occurs spontaneously at the moving bottleneck, if the flow rate upstream of the bottleneck is great enough. The greater the flow rate, the higher the critical speed of the moving bottleneck. A diagram of congested traffic patterns at the moving bottleneck is found, which shows regions in the flow-rate-moving-bottleneck-speed plane in which congested patterns emerge spontaneously or can be induced through large enough disturbances in an initial free flow. A comparison of features of traffic breakdown and resulting congested patterns at the moving bottleneck with known ones at an on-ramp (and other motionless) bottleneck is made. Nonlinear features of complex interactions and transformations of congested traffic patterns occurring at on- and off-ramp bottlenecks due to the existence of the moving bottleneck are found. The physics of the phenomenon of traffic congestion due to 'elephant racing' on a multi-lane road is revealed.

  11. A theory of traffic congestion at moving bottlenecks

    International Nuclear Information System (INIS)

    Kerner, Boris S; Klenov, Sergey L

    2010-01-01

    The physics of traffic congestion occurring at a moving bottleneck on a multi-lane road is revealed based on the numerical analyses of vehicular traffic with a discrete stochastic traffic flow model in the framework of three-phase traffic theory. We find that there is a critical speed of a moving bottleneck at which traffic breakdown, i.e. a first-order phase transition from free flow to synchronized flow, occurs spontaneously at the moving bottleneck, if the flow rate upstream of the bottleneck is great enough. The greater the flow rate, the higher the critical speed of the moving bottleneck. A diagram of congested traffic patterns at the moving bottleneck is found, which shows regions in the flow-rate-moving-bottleneck-speed plane in which congested patterns emerge spontaneously or can be induced through large enough disturbances in an initial free flow. A comparison of features of traffic breakdown and resulting congested patterns at the moving bottleneck with known ones at an on-ramp (and other motionless) bottleneck is made. Nonlinear features of complex interactions and transformations of congested traffic patterns occurring at on- and off-ramp bottlenecks due to the existence of the moving bottleneck are found. The physics of the phenomenon of traffic congestion due to 'elephant racing' on a multi-lane road is revealed.

  12. A role for anthocyanin in determining wine tannin concentration in Shiraz.

    Science.gov (United States)

    Kilmister, Rachel L; Mazza, Marica; Baker, Nardia K; Faulkner, Peta; Downey, Mark O

    2014-01-01

    Four wines were made to investigate the effect of different anthocyanin and tannin fruit concentrations on wine phenolics and colour. Wines that were made from fruit with high anthocyanin concentration had high tannin concentrations regardless of the concentration of tannin in fruit, while wines made from fruit with low anthocyanin also had low tannin concentration. It was found that fruit anthocyanin concentration correlated with wine tannin concentration, wine colour and polymeric pigment formation. Anthocyanin concentration might be a key component for increasing tannin solubility and extraction into wine and the formation of polymeric pigments. Industry implications include managing tannin and anthocyanin fruit concentration for targeting tannin extraction and polymeric pigment formation in wine. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

  13. Exogenous CO2 in South American sparkling wine

    Directory of Open Access Journals (Sweden)

    Leonardelli Susiane

    2016-01-01

    Full Text Available The sparkling wine production and consumption have increased significantly in the last years. With the increased demand appear the necessity to check the sparkling wine authenticity, because the practice of adding CO2 in sparkling wine is not allow. A way to control the carbonation process is through the determination of CO2 δ13C, because the sugar added during the second fermentation define the CO2 isotopic value, according to elaboration process. For this reason, the aim of this study was to evaluate the relationship between values of δ13C from still wines and sparkling wines, in order to set up limit values to exogenous carbonation control. Thirty-eight still wines elaborated by microvinification and 59 samples of commercial sparkling wines were analyzed, using an isotope ratio mass spectrometer (IRMS. The most negative value of natural δ13C from still wine found was − 24.7‰, it can be to estimate that lowest values are an indicative of industrial CO2 addition. Among the commercial sparkling wine from South America evaluated in this study, 10% from the samples showed signs of carbonation. Through this research was possible to establish limits of isotopic values to determine the presence of exogenous CO2.

  14. Drying/encapsulation of red wine to produce ingredients for healthy foods

    Directory of Open Access Journals (Sweden)

    Izmari Jasel Alvarez Gaona

    2018-03-01

    Full Text Available Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components. However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine’s phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have little commercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.

  15. Criterion for the selection of a system of treatment of residues and their application to the wine of the alcoholic industry

    International Nuclear Information System (INIS)

    Caicedo M, Luis Alfonso; Fonseca, Jose Joaquin; Rodriguez, Gerardo

    1996-01-01

    The selection of a system of residues treatment should follow the criterion of the process denominated BATEA (better available and feasible technical and economical process). Because their application is difficult for not having objective parameters of evaluation, a method is presented that classifies the evaluation criterions in general and specific. For the quantification of these aspects factors like FQO are used, FCI, FTR, FD and the factor of applicability of the treatment (FAT). The method applied to the wine; allows concluding that it is the evaporation the best treatment system for this process, while other systems are not developed or it increases the recompensing rate

  16. Wine and Words: A Trilingual Wine Dictionary for South Africa

    Directory of Open Access Journals (Sweden)

    Michelle F. van der Merwe

    2011-10-01

    Full Text Available

    Abstract: The South African wine industry identified the need for a special-field on-line dictionary on viticulture and oenology in Afrikaans, English and isi-Xhosa. The dictionary provides information on wine terminology as well as linguistic information on the use of such terminology. The purpose of this article is to give a description of the project. The process of compiling the dictionary is described, from the co-operation between the wine industry and lexicographers to the intended target users and the choice of languages of the dictionary. Functions of the dictionary are discussed, with reference to specific user situations, namely text production, text reception and translation. A system of labels has been designed for the dictionary and its benefit for the user is explained. In assisting the user to make an informed choice of a term, the notion of proscriptiveness has been followed in the presentation of information in the wine dictionary.

    Keywords: TRILINGUAL WINE DICTIONARY, SPECIALISED LEXICOGRAPHY, VITICULTUREAND OENOLOGY TERMS, ON-LINE DICTIONARY, TARGET USERS, USER SITUATIONS,FUNCTIONS, TEXT RECEPTION, TEXT PRODUCTION, TRANSLATION, LABELS, ENCYCLOPEDICKNOWLEDGE, LINGUISTIC KNOWLEDGE, PROSCRIPTION

    Opsomming: Wyn en woorde: 'n Drietalige Wynwoordeboek vir Suid-Afrika. Die Suid-Afrikaanse wynbedryf het die behoefte aan 'n aanlynvakwoordeboek oor wynenwingerdkunde in Afrikaans, Engels en isiXhosa geïdentifiseer. Die woordeboek verskaf inligtingoor wynterminologie, sowel as taalkundige inligting oor die gebruik van sulke terminologie. Diedoel van hierdie artikel is om 'n beskrywing van die projek te gee. Die samestellingsproses van diewoordeboek word beskryf, vanaf die samewerking tussen die wynbedryf en die leksikograwe, totdie voorgestelde teikengebruikers en die keuse van die tale van die woordeboek. Funksies van diewoordeboek word bespreek, met verwysing na spesifieke gebruikersituasies, naamlik teksproduksie

  17. An institutional approach to the history of wine in brazil

    Directory of Open Access Journals (Sweden)

    Cavalcante Carolina Miranda

    2016-01-01

    Full Text Available The history of wine in Brazil dates back to 1532, when Brás Cubas tried to cultivate the vine on São Paulo coast. As we can imagine, it was not a very successful venture. Later, other efforts were made by Jesuits in the seventeenth century. In 1739 Portugal prohibited the production of grapes and wine in the colony and this prohibition lasted until the Independence of Brazil in 1822. Although it is interesting to mention those fledgling efforts to produce wine in Brazil, the decisive impetus for the Brazilian wine industry only began with the Italian immigration of the late nineteenth century. These immigrants from Veneto and Trentino Alto Adige settled in the Serra Gaucha and received land from the government, for which they had to pay later. Some of today famous Brazilian wineries, like Miolo and Casa Valduga, began as small canteens initiated by Italian immigrants. These immigrants had not the intention to build a wine industry when they arrived in Brazil. The primary intention was to make wine for their own consumption provided that wine was considered as a food, a part of Italian culture and tradition, not simply an alcoholic beverage. Therefore, wine industry in Rio Grande do Sul emerged to supply a cultural demand of the Italian immigrants. A different motive can be identified in the reasons of the implementation of a wine industry in São Francisco Valley, backcountry of Northeast Brazil. We could say that the region became economically interesting since the development induced by investments in irrigation, conducted mainly by CODEVASF. Therefore, the drive for wine production in Serra Gaucha was culture, while the drive for São Francisco Valley wine industry was the business opportunities engendered by institutional policies conducted on the region. In this article, I will consider the history of wine industry in Serra Gaucha and in São Francisco Valley through the lens of Institutional Economics, initiated by Thorstein Veblen in

  18. 27 CFR 27.42 - Wines.

    Science.gov (United States)

    2010-04-01

    ... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine, and... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wines. 27.42 Section 27.42...

  19. Microoxidation in wine production.

    Science.gov (United States)

    Kilmartin, Paul A

    2010-01-01

    Microoxygenation (MOX) is now widely applied for the maturation of red wines as an alternative to barrel aging. The proposed improvements in wine quality arising from MOX include color stabilization, removal of unwanted off-odors, and improvements in wine mouthfeel. In this review, an outline is provided of oxygenation systems, particularly microbullage and polymer membrane delivery, and of the current understanding of wine oxidation processes. A summary of the results from published studies into red wine MOX is then provided, beginning with observations on O(2) and acetaldehyde accumulation, and the moderating effect of added sulfur dioxide. Effects upon red wine color, particularly the more rapid formation of polymeric pigments and higher color retention, have been consistently demonstrated in MOX studies, along with further effects on specific polyphenol compounds. A few reports have recently examined the effect of MOX on red wine aromas, but these have yet to identify compounds that consistently change in a manner that would explain sensory observations regarding a lowering of herbaceous and reductive odors. Likewise, tannin analyses have been undertaken in several studies, but explanations of the decline in wine astringency remain to be developed. The accelerated growth of unwanted microorganisms has also been examined in a limited number of studies, but no major problems have been identified in this area. Copyright © 2010 Elsevier Inc. All rights reserved.

  20. Evaporation of droplets in a Champagne wine aerosol

    Science.gov (United States)

    Ghabache, Elisabeth; Liger-Belair, Gérard; Antkowiak, Arnaud; Séon, Thomas

    2016-01-01

    In a single glass of champagne about a million bubbles nucleate on the wall and rise towards the surface. When these bubbles reach the surface and rupture, they project a multitude of tiny droplets in the form of a particular aerosol holding a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in idealized champagnes, the key features of the champagne aerosol are identified. In particular, we show that film drops, critical in sea spray for example, are here nonexistent. We then demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. There, conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of flavor release during sparkling wine tasting, a major issue for the sparkling wine industry. PMID:27125240

  1. Evaporation of droplets in a Champagne wine aerosol

    Science.gov (United States)

    Ghabache, Elisabeth; Liger-Belair, Gérard; Antkowiak, Arnaud; Séon, Thomas

    2016-04-01

    In a single glass of champagne about a million bubbles nucleate on the wall and rise towards the surface. When these bubbles reach the surface and rupture, they project a multitude of tiny droplets in the form of a particular aerosol holding a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in idealized champagnes, the key features of the champagne aerosol are identified. In particular, we show that film drops, critical in sea spray for example, are here nonexistent. We then demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. There, conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of flavor release during sparkling wine tasting, a major issue for the sparkling wine industry.

  2. WINE TOURISM – A NEW IMAGE OF IAŞI COUNTY

    Directory of Open Access Journals (Sweden)

    Mihaela MĂNILĂ

    2013-11-01

    Full Text Available Wine tourism is an emerging form of tourism who took birth in crisis due to the development of wine-growing sector in the countries of the New World (New Zealand, Australia, USA. It appeared as a means to revitalize, preservation, use of the wine industry. The great handicap faced is the existence of a very complex offer but less legible on wine product and tourism. In Romania, the Iasi county is one of the national leader in terms of recognition of the most important wine brand in the country – Cotnari. Fame and age of the Cotnari vineyard that gave also the name of the most appreciate wine of the country make of Iasi county a wine tourism destination for the lovers of wine. High quality wine, wine-growing landscape of the county, the reputation gained by national and international competitions, facilitate the development of the wine tourism based on a local scale on a complex and competitive offer with other wine-growing regions of the country.

  3. Colorimetric Sensor Array for White Wine Tasting

    Directory of Open Access Journals (Sweden)

    Soo Chung

    2015-07-01

    Full Text Available A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2 for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry.

  4. Colorimetric Sensor Array for White Wine Tasting.

    Science.gov (United States)

    Chung, Soo; Park, Tu San; Park, Soo Hyun; Kim, Joon Yong; Park, Seongmin; Son, Daesik; Bae, Young Min; Cho, Seong In

    2015-07-24

    A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry.

  5. Using Data Mining for Wine Quality Assessment

    Science.gov (United States)

    Cortez, Paulo; Teixeira, Juliana; Cerdeira, António; Almeida, Fernando; Matos, Telmo; Reis, José

    Certification and quality assessment are crucial issues within the wine industry. Currently, wine quality is mostly assessed by physicochemical (e.g alcohol levels) and sensory (e.g. human expert evaluation) tests. In this paper, we propose a data mining approach to predict wine preferences that is based on easily available analytical tests at the certification step. A large dataset is considered with white vinho verde samples from the Minho region of Portugal. Wine quality is modeled under a regression approach, which preserves the order of the grades. Explanatory knowledge is given in terms of a sensitivity analysis, which measures the response changes when a given input variable is varied through its domain. Three regression techniques were applied, under a computationally efficient procedure that performs simultaneous variable and model selection and that is guided by the sensitivity analysis. The support vector machine achieved promising results, outperforming the multiple regression and neural network methods. Such model is useful for understanding how physicochemical tests affect the sensory preferences. Moreover, it can support the wine expert evaluations and ultimately improve the production.

  6. Reducing pesticide level in wine by selective filtration

    Directory of Open Access Journals (Sweden)

    Lempereur Valérie

    2014-01-01

    Full Text Available Wine Pesticide residues, even when below grape regulatory limit, are a concern for consumers and have an impact on the export potential of wine in certain markets. A consortium of European SMEs (www.adfimax.com has developed a product that reduces the level of mycotoxins and pesticides in wine while keeping all other wine parameter identical. The product is derived from renewable vegetable fiber. The production process includes both activation and micronisation. The usage recommendation is to substitute only the pre-coat, typically perlite, by the product at 1 or 1.5 kg⋅m−2 without changing the other layer (body feed typically kieselguhr. This paper describes the results of numerous industrial trials that were performed in France, Luxemburg, Germany and Spain. The impact of the product on the wine oenological characteristics was evaluated for different wine (white, red and rosé in different countries and for different grape variety (including Cabernet sauvignon, Merlot and Gamay. Results showed a reduction of the test wine pesticide level of 50% to 60% for all pesticides compared to the blank. Level of pesticide analyzed in the cake where extremely high at a level of a 1,000 times greater than the filtered wine showing the ability of the product to selectively capture the pesticides molecules.

  7. Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults.

    Science.gov (United States)

    Steel, Christopher C; Blackman, John W; Schmidtke, Leigh M

    2013-06-05

    Bunch rot of grape berries causes economic loss to grape and wine production worldwide. The organisms responsible are largely filamentous fungi, the most common of these being Botrytis cinerea (gray mold); however, there are a range of other fungi responsible for the rotting of grapes such as Aspergillus spp., Penicillium spp., and fungi found in subtropical climates (e.g., Colletotrichum spp. (ripe rot) and Greeneria uvicola (bitter rot)). A further group more commonly associated with diseases of the vegetative tissues of the vine can also infect grape berries (e.g., Botryosphaeriaceae, Phomopsis viticola ). The impact these fungi have on wine quality is poorly understood as are remedial practices in the winery to minimize wine faults. Compounds found in bunch rot affected grapes and wine are typically described as having mushroom, earthy odors and include geosmin, 2-methylisoborneol, 1-octen-3-ol, 2-octen-1-ol, fenchol, and fenchone. This review examines the current state of knowledge about bunch rot of grapes and how this plant disease complex affects wine chemistry. Current wine industry practices to minimize wine faults and gaps in our understanding of how grape bunch rot diseases affect wine production and quality are also identified.

  8. Deep Complementary Bottleneck Features for Visual Speech Recognition

    NARCIS (Netherlands)

    Petridis, Stavros; Pantic, Maja

    Deep bottleneck features (DBNFs) have been used successfully in the past for acoustic speech recognition from audio. However, research on extracting DBNFs for visual speech recognition is very limited. In this work, we present an approach to extract deep bottleneck visual features based on deep

  9. New techniques for wine aging

    Directory of Open Access Journals (Sweden)

    m Hatice Kalkan Yıldırı

    2017-01-01

    Full Text Available The aging of wine requires a long time therefore it can cause loss of time and money. Therefore using of new techniques for wine aging shortens the length of aging time and wines may be placed on the market more quickly. Nowadays, gamma irradiation, ultrasonic waves, AC electric field and micro-oxygenation are the new techniques for wine aging. Gamma irradiation (after fermentation is accelerated physical maturation method. Gamma irradiation, in a suitable dosage (200 Gy, is a suitable method for improving some wine defects and producing a higher taste quality in wine. The 20 kHz ultrasonic waves aged wine much more quickly than standard aging, with similar quality. The wine treated by 20 kHz ultrasonic waves had a taste equivalent to 1 year aged wine. Wine maturing with AC electric field promises novel process accelerating aging process of fresh wine when suitable conditions are applied. As a result of research, an optimum treatment (electric field 600 V/cm and duration time 3 min was identified to accelerate wine aging. Harsh and pungent raw wine become harmonious and dainty. This process is equivalent to 6 month aging in oak barrel. Microoxygenation is a very important technique used in aging wines in order to improve their characteristics. The techniques of wine tank aging imply the use of small doses of oxygen (2 ml L−1 month−1 and the addition of wood pieces of oak to the wine. Studies concerning these new techniques demonstrated that maturation of wines become more quickly than standard maturation procedures with keeping and improving the wine quality.

  10. Calcium isotopes in wine

    Science.gov (United States)

    Holmden, C. E.

    2011-12-01

    The δ 44/40Ca values of bottled wine vary between -0.76% to -1.55% on the seawater scale and correlate weakly with inverse Ca concentration and Mg/Ca ratio, such that the lowest δ 44/40Ca values have the highest Ca concentrations and lowest Mg/Ca ratios. The correlation is notable in the sense that the measured wines include both whites and reds sampled from different wine growing regions of the world, and cover a wide range of quality. Trends among the data yield clues regarding the cause of the observed isotopic fractionation. White wines, and wines generally perceived to be of lower quality, have lower δ 44/40Ca values compared to red wines and wines of generally perceived higher quality. Quality was assessed qualitatively through sensory evaluation, price, and scores assigned by critics. The relationship between δ 44/40Ca and wine quality was most apparent when comparing wines of one varietal from one producer from the same growing region. In the vineyard, wine quality is related to factors such as the tonnage of the crop and the ripeness of the grapes at the time of harvesting, the thickness of the skins for reds, the age of the vines, as well as the place where the grapes were grown (terroir). Quality is also influenced by winemaking practices such as fermentation temperature, duration of skin contact, and barrel ageing. Accordingly, the relationship between δ 44/40Ca and wine quality may originate during grape ripening in the vineyard or during winemaking in the cellar. We tested the grape ripening hypothesis using Merlot grapes sampled from a vineyard in the Okanagan, British Columbia, using sugar content (degrees Brix) as an indicator of ripeness. The grapes were separated into pulp, skin, and pip fractions and were analyzed separately. Thus far, there is no clear evidence for a systematic change in δ 44/40Ca values associated with progressive ripening of grapes in the vineyard. On the day of harvesting, the δ 44/40Ca value of juice squeezed from

  11. Drunken modernity: wine in China

    Directory of Open Access Journals (Sweden)

    Björn Kjellgren

    2004-12-01

    Full Text Available Tandis que le vin essaie de s’infiltrer dans le répertoire culinaire de la Chine, il s’agit plus qu’un simple processus de flux culinaires globaux du centre vers la périphérie. Le vin chinois est devenu un nouvel outil d’identification ainsi qu’un signe de la position renégociée de cette nation dans le monde. Pour ce qu’elle vaut, l’industrie vinicole sert également l’intérêt de l’État-parti en renforçant sa légitimité et en établissant son agenda politique. Dans cet article, qui rend compte de l’histoire du vin chinois ainsi que sa situation actuelle, la boisson est prise comme exemple des changements culinaires contemporains, mais surtout comme moyen d’explorer les significations et les limites sociales d’une modernité émergente distinctement chinoise. Une modernité qui dans sa volonté apparente d’absorber le nouveau et l’étranger remplace la dichotomie sino-occidentale jusque là prédominante, tout en adhérant toujours aux vieilles rengaines ‘que l’ancien serve le présent’ et ‘que l’étranger serve le chinois.’As grape wine tries to sell its way into the standard culinary repertoire of China, it is more than simply a process of a global culinary flow from the centre to the periphery. Chinese wine has become a new tool for identification as well as a sign of the nation’s renegotiated position in the world. For what it is worth, the wine industry also serves the interest of the party-state by strengthening its legitimacy and substantiating its political agenda. In this article, which reviews China’s wine history as well as the present situation, the drink is taken as an example of contemporary culinary change, but foremost as a means to explore the meanings and social limits of an emergent distinctly Chinese modernity. A modernity that in its apparent willingness to embrace the new and foreign supersedes the hitherto predominant Sino-Western dichotomy, while still adhering to the

  12. 27 CFR 24.218 - Other wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Other wine. 24.218 Section... THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.218 Other wine. (a) General. Other than standard wine not included in other sections in this subpart are considered other wine. Those...

  13. 27 CFR 24.292 - Exported wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Exported wine. 24.292... OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.292 Exported wine. (a) General. Wine may be removed from a bonded wine premises without payment of tax...

  14. 27 CFR 4.27 - Vintage wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vintage wine. 4.27 Section... THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine labeled with the year of harvest of the grapes and made in...

  15. Phonon bottleneck identification in disordered nanoporous materials

    Science.gov (United States)

    Romano, Giuseppe; Grossman, Jeffrey C.

    2017-09-01

    Nanoporous materials are a promising platform for thermoelectrics in that they offer high thermal conductivity tunability while preserving good electrical properties, a crucial requirement for high-efficiency thermal energy conversion. Understanding the impact of the pore arrangement on thermal transport is pivotal to engineering realistic materials, where pore disorder is unavoidable. Although there has been considerable progress in modeling thermal size effects in nanostructures, it has remained a challenge to screen such materials over a large phase space due to the slow simulation time required for accurate results. We use density functional theory in connection with the Boltzmann transport equation to perform calculations of thermal conductivity in disordered porous materials. By leveraging graph theory and regressive analysis, we identify the set of pores representing the phonon bottleneck and obtain a descriptor for thermal transport, based on the sum of the pore-pore distances between such pores. This approach provide a simple tool to estimate phonon suppression in realistic porous materials for thermoelectric applications and enhance our understanding of heat transport in disordered materials.

  16. Wine and Climate Change

    OpenAIRE

    Ashenfelter, Orley; Storchmann, Karl

    2014-01-01

    In this article we provide an overview of the extensive literature on the impact of weather and climate on grapes and wine with the goal of describing how climate change is likely to affect their production. We start by discussing the physical impact of weather on vine phenology, berry composition and yields, and then survey the economic literature measuring the effects of temperature on wine quality, prices, costs and profits and how climate change will affect these. We also describe what ha...

  17. Yeast cell wall chitin reduces wine haze formation.

    Science.gov (United States)

    Ndlovu, Thulile; Divol, Benoit; Bauer, Florian F

    2018-04-27

    Protein haze formation in bottled wines is a significant concern for the global wine industry and wine clarification before bottling is therefore a common but expensive practice. Previous studies have shown that wine yeast strains can reduce haze formation through the secretion of certain mannoproteins, but it has been suggested that other yeast-dependent haze protective mechanisms exist. On the other hand, addition of chitin has been shown to reduce haze formation, likely because grape chitinases have been shown to be the major contributors to haze. In this study, Chardonnay grape must fermented by various yeast strains resulted in wines with different protein haze levels indicating differences in haze protective capacities of the strains. The cell wall chitin levels of these strains were determined, and a strong correlation between cell wall chitin levels and haze protection capability was observed. To further evaluate the mechanism of haze protection, Escherichia coli -produced GFP-tagged grape chitinase was shown to bind efficiently to yeast cell walls in a cell wall chitin concentration-dependent manner, while commercial chitinase was removed from synthetic wine in quantities also correlated with the cell wall chitin levels of the strains. Our findings suggest a new mechanism of reducing wine haze, and propose a strategy for optimizing wine yeast strains to improve wine clarification. Importance In this study, we establish a new mechanism by which wine yeast strains can impact on the protein haze formation of wines, and demonstrate that yeast cell wall chitin binds grape chitinase in a chitin-concentration dependent manner. We also show that yeast can remove this haze-forming protein from wine. Chitin has in the past been shown to efficiently reduce wine haze formation when added to the wine in high concentration as a clarifying agent. Our data suggest that the selection of yeast strains with high levels of cell wall chitin can reduce protein haze. We also

  18. Wine tourism and sustainable environments

    Directory of Open Access Journals (Sweden)

    M.ª Luisa González San José

    2017-11-01

    Full Text Available Sustainability is a model of development in which the present actions should not compromise the future of future generations, and is linked to economic and social development which must respect the environment. Wine tourism or enotourism is a pleasant mode of tourism that combines the pleasure of wine-tasting, with cultural aspects related to the wine culture developing in wine regions over time until the present day. It can be affirmed that wine culture, and its use through wine tourism experiences, is clearly correlated to social (socially equitable, economic (economically feasible, environmental (environmentally sound and cultural aspects of the sustainability of winegrowing regions and territories.

  19. Adapting the wine producers' offers in Muntenia Oltenia to the new market trends

    Directory of Open Access Journals (Sweden)

    Bărbulescu Oana

    2018-01-01

    Full Text Available The process of transformation that affects the world wine industry is also felt at the level of the Romanian market. The article aims to address two of the directions this market evolves in. The aim of the paper is to outline the extent to which wine cellars know and use the biodynamic cultivation and vinification techniques and to measure their willingness to practice enotourism as a wine promotion measure. After a short presentation of the general context of the Romanian wine industry and of the latest developments in this sector, the author analyzes of the results of a qualitative research carried out with seven wine producers in the Muntenia Ol tenia area. The results of the research allow sketching some proposals that are in line with the trends on the international wine market and that contribute to the increase of the sales of Romanian producers'.

  20. Sustainable Mountain Tourism: An Analysis of Bosnia-Herzegovina’s Wine Tourism and its Future

    Directory of Open Access Journals (Sweden)

    Hudelson John

    2014-01-01

    Full Text Available Bosnia-Herzegovina (B-H remains one of the most underdeveloped countries on the European Continent [1] yet it holds great potential as a tourist destination for outdoor adventurers, history enthusiasts, and now, wine connoisseurs. The southern part of this merged nation has always been an area of wine production, but the industry has been slow to develop into a net exporter of its wines. The author and many of the industry’s supporters believe that it would be more lucrative to follow in the footsteps of its western neighbor, Croatia, and develop the wine industry through wine tourism. Utilizing historical data, interviews, analysis of governmental statistics, review of the literature and finally a SWOT analysis, this paper suggests changes and expenditures required for Bosnia-Herzegovina to become a successful wine tourism destination. It is hoped that the suggestions made herein will direct further discussions if not actions in that direction.

  1. Wineries and wine routes as a tool for the development of agritourism in Serbia

    Directory of Open Access Journals (Sweden)

    Jovanović Dušan V.

    2015-01-01

    Full Text Available Over the last five years, the wine production in the Republic of Serbia has had a positive trend. The structure of wine import and export indicates the need for better branding of Serbian wines to increase their visibility in the market. Today, small and family vineyards as well as wineries in the rural areas of Serbia prevail. All sorts of vines are grown there, and the products are often very high-quality wines. Representation of wineries in tourism industry is insufficiently developed and sporadic, with no clear strategy at a national and local level. Their involvement in development of tourism should be encouraged primarily through the development of wine routes. By improving hospitality facilities in wineries, all the preconditions would be met for the successful development, not only of wine industry, but also of agritourism since during their stay, tourists could try out and experience vineyard farm life at firsthand.

  2. Determination of tritium in wine and wine yeast samples

    International Nuclear Information System (INIS)

    Cotarlea, Monica-Ionela; Paunescu, Niculina; Galeriu, D.; Mocanu, N.; Margineanu, R.; Marin, G.

    1997-01-01

    A sensitive method for evaluating the tritium content in wine and wine yeast was applied to estimate tritium impact on the environment in the surrounding area of nuclear power plant Cernavoda, where the vineyards are part of representative agricultural ecosystem. Analytical procedures were developed to determine HTO in wine and wine yeast samples. The content of organic compounds affecting the LSC measurement is reduced by fractionating distillation for wine samples and azeotropic distillation followed by fractional distillation for wine yeast samples. Finally, the water samples obtained after fractional distillation were normally distilled with KMO 4 . The established procedures were successfully applied for wine and wine yeast samples from Mulfatlar harvests of the years 1995 and 1996. (authors)

  3. [Amperometric biosensor for ethanol analysis in wines and grape must during wine fermentation].

    Science.gov (United States)

    Shkotova, L V; Slast'ia, E A; Zhyliakova, T A; Soldatkin, O P; Schuhmann, W; Dziadevych, S V

    2005-01-01

    The amperometric biosensor for ethanol determination based on alcohol oxidase immobilised by the method of electrochemical polymerization has been developed. The industrial screen-printed platinum electrodes were used as transducers for creation of amperometric alcohol biosensor. Optimal conditions for electrochemical deposition of an active membrane with alcohol oxidase has been determined. Biosensors are characterised by good reproducibility and operational stability with minimal detection limit of ethanol 8 x 10(-5) M. The good correlation of results for ethanol detection in wine and during wine fermentation by using the developed amperometric biosensor with the data obtained by the standard methods was shown (r = 0.995).

  4. The Construction and Realisation of Geographic Brand Rent in New Zealand Wine

    Directory of Open Access Journals (Sweden)

    David Hayward

    2012-01-01

    Full Text Available This paper examines the concept of geographic brand rent in production and marketing of New Zealand wine. It is argued that the region of origin for fine wine is not only a recognised feature of its value but that this may be conceived as a form of brand rent and furthermore that it is measurable. The analysis uses both cross-sectional and longitudinal approaches to consider grape and vineyard land prices, as well as interviews with industry informants to explore wine company strategies. Explicit use is made of the value-added chain in order to identify and situate the construction of rents and the positionality of industry actors in respect to these. The analysis highlights the quest to control different forms of brand rent that have led the restructuring of the wine industry. It also exposes countervailing pressures towards economic resilience and market vulnerability facing the fine wine industry.

  5. A theory of traffic congestion at heavy bottlenecks

    Energy Technology Data Exchange (ETDEWEB)

    Kerner, Boris S [Daimler AG, GR/ETI, HPC: G021, 71059 Sindelfingen (Germany)

    2008-05-30

    Spatiotemporal features and physics of vehicular traffic congestion occurring due to heavy highway bottlenecks caused for example by bad weather conditions or accidents are found based on simulations in the framework of three-phase traffic theory. A model of a heavy bottleneck is presented. Under a continuous non-limited increase in bottleneck strength, i.e., when the average flow rate within a congested pattern allowed by the heavy bottleneck decreases continuously up to zero, the evolution of the traffic phases in congested traffic, synchronized flow and wide moving jams, is studied. It is found that at a small enough flow rate within the congested pattern, the pattern exhibits a non-regular structure: a pinch region of synchronized flow within the pattern disappears and appears randomly over time; wide moving jams upstream of the pinch region exhibit a complex non-regular dynamics in which the jams appear and disappear randomly. At greater bottleneck strengths, wide moving jams merge onto a mega-wide moving jam (mega-jam) within which low-speed patterns with a complex non-regular spatiotemporal dynamics occur. We show that when the bottleneck strength is great enough, only the mega-jam survives and synchronized flow remains only within its downstream front separating free flow and congested traffic. Theoretical results presented can explain why no sequence of wide moving jams can often be distinguished in non-homogeneous traffic congestion measured at very heavy bottlenecks caused by bad weather conditions or accidents.

  6. A theory of traffic congestion at heavy bottlenecks

    International Nuclear Information System (INIS)

    Kerner, Boris S

    2008-01-01

    Spatiotemporal features and physics of vehicular traffic congestion occurring due to heavy highway bottlenecks caused for example by bad weather conditions or accidents are found based on simulations in the framework of three-phase traffic theory. A model of a heavy bottleneck is presented. Under a continuous non-limited increase in bottleneck strength, i.e., when the average flow rate within a congested pattern allowed by the heavy bottleneck decreases continuously up to zero, the evolution of the traffic phases in congested traffic, synchronized flow and wide moving jams, is studied. It is found that at a small enough flow rate within the congested pattern, the pattern exhibits a non-regular structure: a pinch region of synchronized flow within the pattern disappears and appears randomly over time; wide moving jams upstream of the pinch region exhibit a complex non-regular dynamics in which the jams appear and disappear randomly. At greater bottleneck strengths, wide moving jams merge onto a mega-wide moving jam (mega-jam) within which low-speed patterns with a complex non-regular spatiotemporal dynamics occur. We show that when the bottleneck strength is great enough, only the mega-jam survives and synchronized flow remains only within its downstream front separating free flow and congested traffic. Theoretical results presented can explain why no sequence of wide moving jams can often be distinguished in non-homogeneous traffic congestion measured at very heavy bottlenecks caused by bad weather conditions or accidents

  7. UHF RFID tag implementation on cork substrate for wine bottle monitoring

    OpenAIRE

    Rima Martí, Sergi; Georgiadis, Apostolos

    2013-01-01

    Wine industry is starting to deploy RFID technology for production control, logistics or innovative marketing. However, identifying wine bottles is difficult due to the unfavorable material content for the operation of the antennas. The thesis consists on the implementation of a UHF RFID tag placed on cork substrate in order to provide a feasible way of identifying wine packaged bottle. The proposed RFID tag consists on a meandered line dipole antenna, designed to be conformed so that it can ...

  8. Deep bottleneck features for spoken language identification.

    Directory of Open Access Journals (Sweden)

    Bing Jiang

    Full Text Available A key problem in spoken language identification (LID is to design effective representations which are specific to language information. For example, in recent years, representations based on both phonotactic and acoustic features have proven their effectiveness for LID. Although advances in machine learning have led to significant improvements, LID performance is still lacking, especially for short duration speech utterances. With the hypothesis that language information is weak and represented only latently in speech, and is largely dependent on the statistical properties of the speech content, existing representations may be insufficient. Furthermore they may be susceptible to the variations caused by different speakers, specific content of the speech segments, and background noise. To address this, we propose using Deep Bottleneck Features (DBF for spoken LID, motivated by the success of Deep Neural Networks (DNN in speech recognition. We show that DBFs can form a low-dimensional compact representation of the original inputs with a powerful descriptive and discriminative capability. To evaluate the effectiveness of this, we design two acoustic models, termed DBF-TV and parallel DBF-TV (PDBF-TV, using a DBF based i-vector representation for each speech utterance. Results on NIST language recognition evaluation 2009 (LRE09 show significant improvements over state-of-the-art systems. By fusing the output of phonotactic and acoustic approaches, we achieve an EER of 1.08%, 1.89% and 7.01% for 30 s, 10 s and 3 s test utterances respectively. Furthermore, various DBF configurations have been extensively evaluated, and an optimal system proposed.

  9. Wine and Maths: Mathematical Solutions to Wine-Inspired Problems

    Science.gov (United States)

    Cadeddu, L.; Cauli, A.

    2018-01-01

    We deal with an application of partial differential equations to the correct definition of a wine cellar. We present some historical details about this problem. We also discuss how to build or renew a wine cellar, creating ideal conditions for the ageing process and improving the quality of wines. Our goal is to calculate the optimal depth…

  10. Is wine savory? Umami taste in wine

    OpenAIRE

    Alice, Vilela; António, Inês; Fernanda, Cosme

    2016-01-01

    Umami is an important taste element in natural products like wine. The umami taste has distinctive properties that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5’-ribonulceotides, and a prolonged aftertaste. In human taste cells, taste buds transduce the chemicals that elicit the umami tastes into membrane depolarization, which triggers release of transmitter to activate gustatory afferent nerve fibers. Umami taste stim...

  11. Bottleneck in secretion of α-amylase in Bacillus subtilis.

    Science.gov (United States)

    Yan, Shaomin; Wu, Guang

    2017-07-19

    Amylase plays an important role in biotechnology industries, and Gram-positive bacterium Bacillus subtilis is a major host to produce heterogeneous α-amylases. However, the secretion stress limits the high yield of α-amylase in B. subtilis although huge efforts have been made to address this secretion bottleneck. In this question-oriented review, every effort is made to answer the following questions, which look simple but are long-standing, through reviewing of literature: (1) Does α-amylase need a specific and dedicated chaperone? (2) What signal sequence does CsaA recognize? (3) Does CsaA require ATP for its operation? (4) Does an unfolded α-amylase is less soluble than a folded one? (5) Does α-amylase aggregate before transporting through Sec secretion system? (6) Is α-amylase sufficient stable to prevent itself from misfolding? (7) Does α-amylase need more disulfide bonds to be stabilized? (8) Which secretion system does PrsA pass through? (9) Is PrsA ATP-dependent? (10) Is PrsA reused after folding of α-amylase? (11) What is the fate of PrsA? (12) Is trigger factor (TF) ATP-dependent? The literature review suggests that not only the most of those questions are still open to answers but also it is necessary to calculate ATP budget in order to better understand how B. subtilis uses its energy for production and secretion.

  12. Consumer perceptions of organic wine

    Directory of Open Access Journals (Sweden)

    Anca IORDACHESCU

    2010-08-01

    Full Text Available The paper develops a study on the Romanians’ attitudes towards the organic wines. The analysis has been done in two stages – at a quantitative level and a qualitative one. The quantitative study has been done on a sample of 122 respondents – consumers and non-consumersin low percentage. The questionnaire investigated the general perception of wines, and included a dedicated section for the organic wines, addressed to the respondents aware of this product.The qualitative stage has been realized through a sensorial analysis, where three white wines and two red wines have been tasted by trained tasters. Among the five wines, one white – Chardonnay was organicwine. Both studies proved that the organic wine has a potential in Romania due to the sensorial qualities and people’s perception. However, the development of organic wine market won’t be a quick process and it will require first of all improving Romanians’ ‘organic’ culture.

  13. Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

    Directory of Open Access Journals (Sweden)

    ROBERTA O. SANTOS

    2016-01-01

    Full Text Available ABSTRACT Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate and chaptalization (with glucose syrup or sucrose on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content, alcohol content, monomeric and total anthocyanin, total flavonols, total phenolic compounds and antioxidant activity by DPPH and FRAP methods. The use of calcium carbonate caused a reduction in total titratable acidity, while the use of glucose syrup resulted in wines with low alcohol content. The blueberries wine from Climax and Aliceblue cultivars had higher content of anthocyanin when produced with glucose syrup. The use of calcium carbonate and glucose syrup also provided wines more appreciated by tasters in relation to color. With regard to flavor, George and Aliceblue were the cultivars with lower preference under the control treatments (without carbonate and sugar. The presence of phenolic compounds may have provided a positive influence on wine flavor, once the more preferred wines presented the greater phenolic content.

  14. Technological change in the wine market? The role of QR codes and wine apps in consumer wine purchases

    OpenAIRE

    Lindsey M. Higgins; Marianne McGarry Wolf; Mitchell J. Wolf

    2014-01-01

    As an experiential good, wine purchases in the absence of tastings are often challenging and information-laden decisions. Technology has shaped the way consumers negotiate this complex purchase process. Using a sample of 631 US wine consumers, this research aims to identify the role of mobile applications and QR codes in the wine purchase decision. Results suggest that wine consumers that consider themselves wine connoisseurs or experts, enjoy talking about wine, and are interested in wine th...

  15. Microbial terroir for wine grapes

    Energy Technology Data Exchange (ETDEWEB)

    Gilbert, J. A.; van der Lelie, D.; Zarraonaindia, I.

    2013-12-05

    The viticulture industry has been selectively growing vine cultivars with different traits (grape size, shape, color, flavor, yield of fruit, and so forth) for millennia, and small variations in soil composition, water management, climate, and the aspect of vineyards have long been associated with shifts in these traits. As such, many different clonal varieties of vines exist, even within given grape varieties, such as merlot, pinot noir, and chardonnay. The commensal microbial flora that coexists with the plant may be one of the key factors that influence these traits. To date, the role of microbes has been largely ignored, outside of microbial pathogens, mainly because the technologies did not exist to allow us to look in any real depth or breadth at the community structure of the multitudes of bacterial and fungal species associated with each plant. In PNAS, Bokulich et al. (1) used next-generation sequencing of 16S rRNA and internal transcribed spacer ribosomal sequence to determine the relative abundances of bacteria and fungi, respectively, from grape must (freshly pressed grape juice, containing the skins and seeds) from plants in eight vineyards representing four of the major wine growing regions in California. The authors show that the microbiomes (bacterial and fungal taxonomic structure) associated with this early fermentation stage show defined biogeography, illustrating that different wine-growing regions maintain different microbial communities, with some influences from the grape variety and the year of production.

  16. Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae in the first fermentation on the foam properties of sparkling wine (Cava

    Directory of Open Access Journals (Sweden)

    Medina-Trujillo Laura

    2016-01-01

    Full Text Available In a previous study we reported that sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae during the first fermentation increased the protein concentration and improved the foaming properties of a base wine. Since effervescence and foam of sparkling wines are key quality factors, the interest of this practice for sparkling wine industry is obvious. In this paper we study whether the foaming properties of the sparkling wines produced from the base wines obtained by sequential inoculation with T. delbrueckii and S. cerevisiae remains better than those of their controls produced from base wines fermented only with S. cerevisiae. The obtained results confirmed that sequential inoculation in the production of the base wine originated sparkling wines with significantly higher maximum heights of foam than conventional inoculation, probably because autolysis of the T. delbrueckii cells in the base wine released higher amounts of proteins, especially of the low molecular weight fraction.

  17. Fun with Singing Wine Glasses

    Science.gov (United States)

    Boone, Christine; Galloway, Melodie; Ruiz, Michael J.

    2018-01-01

    A fun activity is presented using singing wine glasses for introductory physics students. Students tune a white wine glass and a red wine glass to as many semitones as possible by filling the glasses with the appropriate amounts of water. A smart phone app is used to measure the frequencies of equal-temperament tones. Then plots of frequency…

  18. Bordeaux of Talca and Champagne of Mendoza: Appellations of Origin and identity contamination of wines in Argentina and Chile

    OpenAIRE

    Pablo Alberto Lacoste; Diego Ignacio Jiménez Cabrera; Félix Maximiano Briones Quiroz; Amalia Castro San Carlos; Bibiana Marcela Rendón Zapata; José Gabriel Jeffs Munizaga

    2014-01-01

    The development of Appellations of Origin (AO) is one of the wines of outstanding wine industry in Argentina and Chile subjects. Given the strong trend towards concentration of the wine industry in these two countries, it is relevant to study the AO because they represent an appropriate mechanism to reduce the gap and enhance the possibilities of SMEs. Why AO not have developed in Argentina and Chile? This article examines the causes that inhibit the development of local AO in the regional vi...

  19. Low and Expensive Bandwidth Remains Key Bottleneck for ...

    African Journals Online (AJOL)

    PROF. O. E. OSUAGWU

    2013-06-01

    Jun 1, 2013 ... satellites in the orbit, aggressive deployment of broadband wireless technology, ... Key Words: ISPs, Quality of Service, Internet Diffusion, energy supply, bottlenecks, ..... then the transmission time for an IP packet of size LL3 ...

  20. Electronic Nose For Measuring Wine Evolution In Wine Cellars

    International Nuclear Information System (INIS)

    Lozano, J.; Santos, J. P.; Horrillo, M. C.; Cabellos, J. M.; Arroyo, T.

    2009-01-01

    An electronic nose installed in a wine cellar for measuring the wine evolution is presented in this paper. The system extract the aroma directly from the tanks where wine is stored and carry the volatile compounds to the sensors cell. A tin oxide multisensor, prepared with RF sputtering onto an alumina substrate and doped with chromium and indium, is used. The whole system is fully automated and controlled by computer and can be supervised by internet. Linear techniques like principal component analysis (PCA) and nonlinear ones like probabilistic neural networks (PNN) are used for pattern recognition. Results show that system can detect the evolution of two different wines along 9 months stored in tanks. This system could be trained to detect off-odours of wine and warn the wine expert to correct it as soon as possible, improving the final quality of wine.

  1. Environment construction and bottleneck breakthrough in the improvement of wisdom exhibition

    Science.gov (United States)

    Zhang, Jiankang

    2017-08-01

    Wisdom exhibition is an inexorable trend in convention and exhibition industry in China. Information technology must be utilized by exhibition industry to achieve intelligent application and wisdom management, breaking the limitation of time as well as space, which raise the quality of exhibition service and level of operation to a totally new standard. Accordingly, exhibition industry should optimize mobile internet, a fundamental technology platform, during the advancing process of wisdom exhibition and consummate the combination among three plates including wisdom connection of information, wisdom exhibition environment and wisdom application of technology. Besides, the industry should realize the wisdom of external environment including wisdom of exhibition city, exhibition place, exhibition resource deal etc and break through bottle-neck in construction of wisdom exhibition industry, which includes construction of big data center, development of Mobile Internet application platform, promotion of information construction, innovative design of application scenarios.

  2. [Eulogy of wine?].

    Science.gov (United States)

    Godfroid, I O

    1997-12-20

    In the literature the beneficial effects on health of drinking alcoholic beverages, especially red wine, is becoming increasingly more evident. We report an objective analysis of the advantages and the dangers of such a tendency. It appears that the daily consumption of red wine at moderate doses (200-400 ml a day) has real prophylactic effects. These are particularly marked in the prevention of coronary heart disease (CHD), but also for a possible cancer chemopreventive activity, in the prevention of type II diabetes, of ischemic stroke, of osteoporosis in older women, and of Alzheimer's disease. But, inasmuch as the consumption of alcoholic beverages always involves a potential danger (organic diseases, risk of dependence, alcoholism), from a medical point of view eulogy to wine is ethically indefensible. Similar effects may be obtained from a diet rich in fruits and fresh vegetables.

  3. Relationship between Menthiafolic Acid and Wine Lactone in Wine.

    Science.gov (United States)

    Giaccio, Joanne; Curtin, Chris D; Sefton, Mark A; Taylor, Dennis K

    2015-09-23

    Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined previously and the relative proportions of (R)- and (S)-menthiafolic acid in the Chardonnay wine, the predicted ratio of wine lactone enantiomers that would be formed from hydrolysis at ambient temperature of the menthiafolic acid present in this wine was close to the ratio measured, which was consistent with menthiafolic acid being the major or sole precursor to wine lactone in this sample.

  4. New Zealand Winegrowers Attitudes and Behaviours towards Wine Tourism and Sustainable Winegrowing

    Directory of Open Access Journals (Sweden)

    Tim Baird

    2018-03-01

    Full Text Available There are significant economic, environmental, social, and marketing issues that exist from the supply-side perspective in response to sustainability. This study examines New Zealand winegrowers in terms of their attitudes and behaviours towards wine tourism and sustainable wine production. A national survey was conducted at the end of 2015, which was the fourth such survey to be undertaken as part of a longitudinal study of wine tourism in New Zealand. This survey drew on issues of wine and biosecurity, climate change, and eco-labelling, as well as wine tourism. These issues were examined within the context of three key drivers of sustainability: the physical aspects of sustainable wine production, the internal drivers within wine businesses for the adoption of sustainable practices, and the external regulatory aspects that govern the adoption of sustainable wine production practices. The findings indicate that there were substantial concerns with the perceived value provided by both wine tourism and sustainable winegrowing practices. These concerns exist at both the firm level and with the governing bodies that are responsible for implementing sustainable winegrowing initiatives. Unless this perception of the value of sustainability within the New Zealand wine industry is altered in the future, it appears that there will continue to be an ongoing issue as to how sustainable winegrowing initiatives are implemented.

  5. Exploring American and Italian consumer preferences for Californian and Italian red wines.

    Science.gov (United States)

    Torri, Luisa; Noble, Ann Curtis; Heymann, Hildegarde

    2013-06-01

    To increase the market share of Californian wines in other countries, wine preferences need to be explored in potential markets. This work studied the preferences of American and Italian consumers for red wines produced in California and Italy, focusing on wines made from the same varieties in each location. Descriptive analysis and consumer preference tests were performed. Americans scored each of the Californian wines significantly higher in preference than the Italian wines. In contrast, the Italian consumer preference scores for many Italian and Californian wines overlapped. By external preference mapping of the American consumer segments, the ideal flavour of one cluster was closest to the Californian Zinfandel, Merlot and Syrah, which had the 'most balanced' flavour profiles. Another cluster of Italians also preferred the Californian wines. In addition, one Italian cluster was driven by a dislike of the leather, band-aid and medicinal aromas of the Italian Merlot and Refosco. The results provided information that can contribute to wine marketing research necessary for successfully exporting Californian red wines to Italy and vice versa. © 2012 Society of Chemical Industry.

  6. Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations.

    Science.gov (United States)

    Etaio, Iñaki; Meillon, Sophie; Pérez-Elortondo, Francisco J; Schlich, Pascal

    2016-08-01

    Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and pungent sensations were dominant later. CM wines showed higher dominance for woody, spicy, pungent and acid sensations and lower dominance for red/black berry aroma and astringency than DS wines. This study is the first to describe Rioja wines from a dynamic approach and it also provides information about the dynamic sensory differences between wines made by CM or by DS. In this sense, this work shows the usefulness of TDS to describe and differentiate wines and to provide additional information to the conventional static descriptive analysis. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  7. Botrytized wines – current perspectives

    Directory of Open Access Journals (Sweden)

    Magyar I

    2016-10-01

    Full Text Available Ildikó Magyar, János Soós Department of Oenology, Institute of Viticulture and Oenology, Szent István University, Budapest, Hungary Abstract: Botrytized wines are wine specialties made of overripe grapes infected by Botrytis cinerea with the form “noble rot”. Due to the particular characteristics of the noble rotted grape, these wines (eg, Tokaji Aszú, Sauternes, Trockenbeerenauslese types, etc have many characteristic features, including higher or lower residual sugar content and unique aroma composition. The technology, biochemistry, and special characteristics of botrytized wines have been researched for a long time. This review outlines the main directions of the current studies, giving a brief overview on the recent findings. Beside the traditional wine types, noble rot is increasingly utilized in making newer sweet wine styles and straw (passito wines, which generates a series of new interesting experimental results. The fungus–grape interactions during the noble rot, the induced botrytization, the microbial communities of botrytized wines, and the volatile compounds having key roles in the distinct aroma of these wine styles are being focused on in the current studies in this field. Keywords: Botrytis, noble rot, sweet wines, passito wine, aroma

  8. Who are the researchers that are collaborating with industry? an analysis of the wine sectors in Chile, South Africa and Italy.

    NARCIS (Netherlands)

    Giuliani, E.; Morrison, A.; Pietrobelli, C.; Rabelloti, R.

    2010-01-01

    Research on University–industry (U-I) linkages and their determinants has increased significantly in the past few years. However, there is still controversy on the key factors explaining the formation of U-I linkages, and especially related to individual researcher characteristics. This paper

  9. Effect of production phase on bottle-fermented sparkling wine quality.

    Science.gov (United States)

    Kemp, Belinda; Alexandre, Hervé; Robillard, Bertrand; Marchal, Richard

    2015-01-14

    This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.

  10. Outlining the influence of non-conventional yeasts in wine ageing over lees.

    Science.gov (United States)

    Belda, Ignacio; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Calderón, Fernando; Benito, Santiago

    2016-07-01

    During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the oenology industry. Although the contribution of different yeast species to wine quality during fermentation is increasingly understood, information about their role in wine ageing over lees is really scarce. This work aims to analyse the incidence of three non-Saccharomyces yeast species of oenological interest (Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima) and of a commercial mannoprotein-overproducer S. cerevisiae strain compared with a conventional industrial yeast strain during wine ageing over lees. To evaluate their incidence in mouthfeel properties of wine after 4 months of ageing, the mannoprotein content of wines was evaluated, together with other wine analytic parameters, such as colour and aroma, biogenic amines and amino acids profile. Some differences among the studied parameters were observed during the study, especially regarding the mannoprotein concentration of wines. Our results suggest that the use of T. delbrueckii lees in wine ageing is a useful tool for the improvement of overall wine quality by notably increasing mannoproteins, reaching values higher than obtained using a S. cerevisiae overproducer strain. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

  11. Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.

    Science.gov (United States)

    Longo, Rocco; Blackman, John W; Antalick, Guillaume; Torley, Peter J; Rogiers, Suzy Y; Schmidtke, Leigh M

    2018-01-01

    Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours. Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived 'acidity', 'sweetness' and 'alcohol' attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS-SPME-GC-MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending. The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  12. The influence of ultrasound on wine and wine materials acidity during clarification process in tubular membrane filters

    Directory of Open Access Journals (Sweden)

    A. A. Ponedelchenko

    2016-01-01

    Full Text Available Researches on the experimental ultrasonic installation were carried out, using industrial equipment for bottling liquids and ultrasonic apparatus "Volna-M" UZTA-1/22-OM, for clarification and filtering of table wines by tangential microfiltration using membrane ceramic filtering elements with a pore size of 0.2 micron at a pressure of 0.5-2.0 bar. Membrane ultrafiltration upon application of ultrasound of 30-40 microns amplitude and a frequency of 20 kHz ± 1.65 Hz at high filter performance and work stability changes the quantitative content of the valuable wine components slightly. But much attention to the increase of titratable acidity and pH medium due to possible degradation and esterification intensification of higher acids and alcohols was paid. At the same time more intense and rich aroma and distinct flavor with berry notes appears in wine that along with the physical- and chemical indicators helped to improve organoleptic characteristics and to increase the tasting evaluation of wines. At the same time, the content of phenolic and nitrogen compounds is reduced resulting in wines stability to protein and colloidal opacification. It became possible to refuse multiple regeneration of ceramic filter elements for the  ecovery of their performance, as well as the use of preservatives and antiseptics at a high wines bottling stability. It is shown that the filtration with the dosing of ultrasound in the wine industry allows not only reducing the cost of consumables, equipment and removing some of the traditional processes, but also providing the cold sterilization of wine materials with an increase in their quality.

  13. 27 CFR 24.203 - Honey wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Honey wine. 24.203 Section... THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following: (1...

  14. LIFE CYCLE OF A WINE BRAND

    Directory of Open Access Journals (Sweden)

    Viktoriia Paziuk

    2015-11-01

    then the product will cause its strong commitment and provide the expected profit. A brand contributes to an adequate instant reaction of manufacturers and distributors of products to internal and external challenges in a dynamic shift in the consumer market and increases competition. The value/ originality. Modern scientific studies increasingly gain urgency of development, existence and determination of characteristics of the brand life cycle. However, given specificity of the wine industry, the coverage of this issue in the literature requires constantly new and innovative approaches to problem-solving efficiency of the brand. The article explores and describes factors that affect the life cycle of the wine brand management that provides gain competitive advantages in certain stages and allows to extend the brand in the face of increasing competition.

  15. Determination of Favorite Wine from Comparison of Wine Aroma Attributes

    Science.gov (United States)

    Koike, Takayuki; Kamimura, Hironobu; Shimada, Kouji; Yamada, Hiroshi; Kaneki, Noriaki

    The decision to choose the appropriate product matching the preference of each individual is based on the psychological impression of the adjective and the alternatives. The preference for a product group and physical condition also affect decision-making. The purpose of this study was to investigate the influence of differences in the preference of wine and changes in hunger level on the psychological and neuro-physiological aspects of decision-making where the subjects were asked to choose their most favorite wine after sniffing the aroma of several wines. The psychological aspects of decision-making while sniffing five different kinds of wine were evaluated by the analytical hierarchal process (AHP) method, while the neuro-physiological aspects were evaluated by measuring the level of oxygenated hemoglobin concentrations (O2Hb) in the process of smelling the wine aromas within three minutes compared to when the non-odor and alcoholic solutions were presented. AHP analysis showed that the adjective “Favorite” was given the highest importance and a white wine with a sweet aroma was the most favored wine, regardless of the wine preference. The normalized mean O2Hb levels in each minute showed that, in the case of the wine lovers, the time course of the O2Hb level, decreased when they sensed the wine aroma compared to when they sensed non-odor solutions, and, in non-wine lovers, the O2Hb levels remained at higher values compared to the smell of the non-odor solution when they sensed the aroma of the alcoholic solution. The results indicate that there are differences with regard to decision-making between the psychological and physiological aspects when people are made to choose their most favorite wine by sniffing wine aromas.

  16. Managing bottlenecks in manual automobile assembly systems using discrete event simulation

    Directory of Open Access Journals (Sweden)

    Dewa, M.

    2013-08-01

    Full Text Available Batch model lines are quite handy when the demand for each product is moderate. However, they are characterised by high work-in-progress inventories, lost production time when changing over models, and reduced flexibility when it comes to altering production rates as product demand changes. On the other hand, mixed model lines can offer reduced work-in-progress inventory and increased flexibility. The object of this paper is to illustrate that a manual automobile assembling system can be optimised through managing bottlenecks by ensuring high workstation utilisation, reducing queue lengths before stations and reducing station downtime. A case study from the automobile industry is used for data collection. A model is developed through the use of simulation software. The model is then verified and validated before a detailed bottleneck analysis is conducted. An operational strategy is then proposed for optimal bottleneck management. Although the paper focuses on improving automobile assembly systems in batch mode, the methodology can also be applied in single model manual and automated production lines.

  17. Port-wine stain

    Science.gov (United States)

    ... About MedlinePlus Show Search Search MedlinePlus GO GO About MedlinePlus Site Map FAQs Customer Support Health Topics Drugs & Supplements Videos & Tools Español You Are Here: Home → Medical Encyclopedia → Port-wine stain URL of this page: //medlineplus.gov/ency/ ...

  18. Does wine prevent dementia?

    Directory of Open Access Journals (Sweden)

    Roger M Pinder

    2009-02-01

    Full Text Available Roger M PinderPharma Consultant, York, UKAbstract: There is substantial evidence that moderate consumption of alcohol reduces significantly the risks of coronary heart disease, stroke and type 2 diabetes. Furthermore, the incidence of dementia, both of the Alzheimer’s type (AD and the vascular variety (VaD, is lower in societies which consume a Mediterranean diet of mainly fish, fruit, vegetables, olive oil, and wine. In particular, extensive evidence from both population-based cohort and case control studies in different areas of the world and across genders and racial groups suggests that regular consumption of moderate amounts of alcohol, especially in the form of wine, is associated with a lower risk of developing AD and VaD compared with abstention and heavy drinking. Carriers of the APOE ε4 allele seem to gain less benefit. Age-related cognitive decline, particularly in women, is lower in regular drinkers, while older drinkers with Mild Cognitive Impairment (MCI progress less frequently to AD than their abstaining counterparts. Plausible biological mechanisms for the neuroprotective effects of wine include its glucose-modifying, antioxidant and inflammatory properties, but it additionally seems to modify the neuropathology of AD, particularly the deposition of amyloid plaque. Indeed, some of these mechanisms are already targets for the development of new therapeutic agents for the treatment of dementia.Keywords: alcohol, Alzheimer’s disease, dementia, epidemiology, polyphenols, wine

  19. Social media as a means to access millennial wine consumers

    OpenAIRE

    Fuentes Fernández, R.; Vriesekoop, F.; Urbano, B.

    2017-01-01

    Purpose \\ud The purpose of this research is to gain insights of\\ud the use of social media (SM) in the wine industry. From the theoretical viewpoint to analyze wineries’ social media segmentation, targeting and positioning (STP) to help the wine industry to improve the effectiveness of SM communication. \\ud Design/methodology/approach \\ud An observational study of Spanish wineries’ SM presence and traffic was carried out during a three-month period in 2013 and repeated in 2016. During this pe...

  20. High pressure inactivation of Brettanomyces bruxellensis in red wine.

    Science.gov (United States)

    van Wyk, Sanelle; Silva, Filipa V M

    2017-05-01

    Brettanomyces bruxellensis ("Brett") is a major spoilage concern for the wine industry worldwide, leading to undesirable sensory properties. Sulphur dioxide, is currently the preferred method for wine preservation. However, due to its negative effects on consumers, the use of new alternative non-thermal technologies are increasingly being investigated. The aim of this study was to determine and model the effect of high pressure processing (HPP) conditions and yeast strain on the inactivation of "Brett" in Cabernet Sauvignon wine. Processing at 200 MPa for 3 min resulted in 5.8 log reductions. However higher pressure is recommended to achieve high throughput in the wine industry, for example >6.0 log reductions were achieved after 400 MPa for 5 s. The inactivation of B. bruxellensis is pressure and time dependent, with increased treatment time and pressure leading to increased yeast inactivation. It was also found that yeast strain had a significant effect on HPP inactivation, with AWRI 1499 being the most resistant strain. The Weibull model successfully described the HPP "Brett" inactivation. HPP is a viable alternative for the inactivation of B. bruxellensis in wine, with the potential to reduce the industry's reliance on sulphur dioxide. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Torulaspora delbrueckii for secondary fermentation in sparkling wine production.

    Science.gov (United States)

    Canonico, Laura; Comitini, Francesca; Ciani, Maurizio

    2018-09-01

    In the search for the desired oenological features and flavour complexity of wines, there is growing interest in the potential use of non-Saccharomyces yeast that are naturally present in the winemaking environment. Torulaspora delbrueckii is one such yeast that has seen profitable use in mixed fermentations with Saccharomyces cerevisiae and with different grape varieties. T. delbrueckii can have positive and distinctive impacts on the overall aroma of wines, and has also been used at an industrial level. Here, T. delbrueckii was successfully used in pure and mixed secondary fermentations for sparkling wine. The two selected T. delbrueckii strains used completed the secondary fermentation 'prise de mousse' in these pure and mixed fermentations. The sparkling wines obtained with T. delbrueckii showed different aromatic compositions and sensory profiles to those of S. cerevisiae. T. delbrueckii strain DiSVA 130 showed high esters production and significantly high scores for some of the aromatic descriptors that positively influence the sensory profile of sparkling wine. Thus, the use of T. delbrueckii in pure and mixed fermentations is a suitable strategy to further develop the flavour complexity during secondary fermentation of sparkling wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. Selective methods for polyphenols and sulphur dioxide determination in wines.

    Science.gov (United States)

    García-Guzmán, Juan J; Hernández-Artiga, María P; Palacios-Ponce de León, Lourdes; Bellido-Milla, Dolores

    2015-09-01

    A critical review to the methods recommended by international bodies and widely used in the winery industry and research studies was performed. A Laccase biosensor was applied to the selective determination of polyphenols in wines. The biosensor response was characterised and it responds mainly to o-diphenols which are the principal polyphenols responsible for the stability and sensory qualities of wines. The spectrophotometric method to determine free and total sulphur dioxide recommended for beers was applied directly to wines. A sampling of 14 red and white wines was performed and they were analysed for biosensor polyphenol index (IBP) and sulphur dioxide concentration (SO2). The antioxidant capacity by the ABTS(+) spectrophotometric method was also determined. A correlation study was performed to elucidate the influence of the polyphenols and SO2 on the wines stability. High correlations were found between IBP and antioxidant capacity and low correlation between SO2 and antioxidant capacity. To evaluate the benefits of wine drinking a new parameter (IBP/SO2) is proposed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Secretome of Aspergillus oryzae in Shaoxing rice wine koji.

    Science.gov (United States)

    Zhang, Bo; Guan, Zheng-Bing; Cao, Yu; Xie, Guang-Fa; Lu, Jian

    2012-04-16

    Shaoxing rice wine is the most famous and representative Chinese rice wine. Aspergillus oryzae SU16 is used in the manufacture of koji, the Shaoxing rice wine starter culture. In the current study, a comprehensive analysis of the secretome profile of A. oryzae SU16 in Shaoxing rice wine koji was performed for the first time. The proteomic analysis for the identification of the secretory proteins was done using two-dimensional electrophoresis combined with matrix-assisted laser desorption/ionization-tandem time of flight mass spectrometry based on the annotated A. oryzae genome sequence. A total of 41 unique proteins were identified from the secretome. These proteins included 17 extracellular proteins following the classical secretory pathway, and 10 extracellular proteins putatively secreted by the non-classical secretory pathway. The present secretome profile greatly differed from previous reports on A. oryzae growing in other solid-state nutrient sources. Several new secretory or putative secretory proteins were also found. These proteomic data will significantly aid the advancement of research on the secretome of A. oryzae, especially in solid-state cultures, and in elucidating the production process mechanism of Shaoxing rice wine koji. The findings may promote the technological development and innovation of the Shaoxing rice wine industry. Copyright © 2012 Elsevier B.V. All rights reserved.

  4. Prosumers in the wine market: An explorative study

    Directory of Open Access Journals (Sweden)

    Marc Dressler

    2016-06-01

    Full Text Available Winning business models increasingly build on stronger integration of clients in the world of production. Empirical evidence on such prosuming for the wine industry is lacking. A multidimensional approach and 321 interviews with wine consumers allowed to explore presuming interest with descriptive, correlation, and a two-step cluster analyses. The study results support the relevance of customer integration in the world of wine. Two clusters divide the wine consumers: prosuming interested versus prosuming reluctant consumers. Against literature based expectations, demographics or wine knowledge are less cluster determinant. Challenging wine consumer groups, especially the younger generation, can be attracted via prosuming. New client relationships can be built with loyalty and price premium opportunities in a market where these two success variables are under pressure. Despite a general openness and curiosity from the client side the interviews revealed no enthusiasm for prosuming and disclosed a segment of clients with low and limited involvement interest. Hence careful resource allocation is recommended. Prosuming needs managerial attention and a strategic approach adapting the business model to integrate interested clients.

  5. Scavenging Capacities of Some Wines and Wine Phenolic Extracts

    Directory of Open Access Journals (Sweden)

    Ioannis G. Roussis

    2005-01-01

    Full Text Available The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH. and to determine their phenolic composition. Both red wines contained, apart from anthocyanins, also higher concentration of total phenolics, tartaric esters, and flavonols than the two white wines. All wines exhibited scavenging activity analogous to their total phenolic content. However, their phenolics differed in antiradical potency, which was visible in their EC50 values. The dry red wine, Xinomavro, had a lower EC50 value, indicating the higher antiradical potency of its phenolics. The scavenging capacities of phenolic extracts from Xinomavro red wine on hydroxyl radicals, superoxide radicals, and singlet oxygen were also assessed. Wine total extract was fractionated by extraction, and each of the three fractions was then subfractionated by column chromatography into two subfractions. Wine total extract, and its fractions and subfractions exhibited scavenging capacity on hydroxyl radicals, superoxide radicals, and singlet oxygen, indicating the activity of many wine phenolics. The most active wine extracts towards hydroxyl radicals were characterized by the high peaks of flavanols, anthocyanins and flavonols in their HPLC-DAD chromatograms. The most active extract towards superoxide radicals was rich in flavanols and anthocyanins. The characteristic phenolics of the most active wine extracts towards singlet oxygen were flavanols, flavonols and phenolic acids. The ability of all red wine phenolic extracts to scavenge singlet oxygen, along with hydroxyl and superoxide radicals, emphasizes its health functionality.

  6. Determination of tritium in wine yeast samples

    International Nuclear Information System (INIS)

    Cotarlea, Monica-Ionela; Paunescu Niculina; Galeriu, D; Mocanu, N.; Margineanu, R.; Marin, G.

    1998-01-01

    Analytical procedures were developed to determine tritium in wine and wine yeast samples. The content of organic compounds affecting the LSC measurement is reduced by fractioning distillation for wine samples and azeotropic distillation/fractional distillation for wine yeast samples. Finally, the water samples were normally distilled with K MO 4 . The established procedures were successfully applied for wine and wine samples from Murfatlar harvests of the years 1995 and 1996. (authors)

  7. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.

    Science.gov (United States)

    Chen, Kai; Escott, Carlos; Loira, Iris; Del Fresno, Juan Manuel; Morata, Antonio; Tesfaye, Wendu; Calderon, Fernando; Benito, Santiago; Suárez-Lepe, Jose Antonio

    2016-10-31

    Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed ( Vitis vinifera ) and French oak ( Quercus robur and Querrus petraea ), were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

  8. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

    Directory of Open Access Journals (Sweden)

    Kai Chen

    2016-10-01

    Full Text Available Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed (Vitis vinifera and French oak (Quercus robur and Querrus petraea, were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

  9. On the Inefficiency of Equilibria in Linear Bottleneck Congestion Games

    Science.gov (United States)

    de Keijzer, Bart; Schäfer, Guido; Telelis, Orestis A.

    We study the inefficiency of equilibrium outcomes in bottleneck congestion games. These games model situations in which strategic players compete for a limited number of facilities. Each player allocates his weight to a (feasible) subset of the facilities with the goal to minimize the maximum (weight-dependent) latency that he experiences on any of these facilities. We derive upper and (asymptotically) matching lower bounds on the (strong) price of anarchy of linear bottleneck congestion games for a natural load balancing social cost objective (i.e., minimize the maximum latency of a facility). We restrict our studies to linear latency functions. Linear bottleneck congestion games still constitute a rich class of games and generalize, for example, load balancing games with identical or uniformly related machines with or without restricted assignments.

  10. MARKETING IMPLICATION IN WINE ECONOMY

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-11-01

    Full Text Available The wine, a very complex product in viticulture, has proved its tremendous importance not only to the individual but rational nutrition and increasing national income of a country cultivators (evidenced by the upward trend of the share of crop production horticulture and viticulture in the global economy agricultural. More interesting is, given the continued growth in the number of scientific publications and their quality (at least since the 1980s - where "wine" is the centerpiece of these studies - we can not but be witnessing a growing interest more to this "potion" and found that the growing popularity of wine in the science reveals the emergence of a new academic field, ie "wine economy" (or wine-economy. This study aims to make a foray into "wine economy" and to outline some of the implications of marketing in this area.

  11. Processed Apple Product Marketing Analysis: Hard Cider and Apple Wine

    OpenAIRE

    Rowles, Kristin

    2000-01-01

    Hard cider and apple wine offer new value-added marketing opportunities to the apple industry. Both products are situated in rapidly growing categories of the beverage industry. The development of effective marketing strategies for these products requires an understanding of the forces driving competition in these markets. This paper provides background information to support competitive analysis and strategy development. Development of these markets will be positive for the apple industry, b...

  12. The geography of vine and wine industry in Brazil: Territory, culture and heritage / Géographie de la vigne et du vin Brésilien : territoire, culture et patrimoine

    Directory of Open Access Journals (Sweden)

    Falcade Ivanira

    2016-01-01

    Full Text Available The Portuguese started in the sixteenth century, but the colonial system did encourage neither their growth nor the establishment of territories. The organization of regions where the grape and wine formed the economic dynamic is related to the nineteenth century colonization projects, especially Italians from 1875. These regions including the Serra Gaúcha of Rio Grande do Sul and other small areas. In the twentieth century, most of these regions have had important territorial transformations, however, viticulture elements remain in culture and regional identity. In recent years, the growing of vines expanded to other regions and also in other States. The cultivation of the vine and winemaking built a brand, both for the actors and for the regional society, whose viticultural landscape distinguishes and identifies regions, and the cultural expression of the grape and wine is present in numerous material and intangible elements. The material and the intangible cultural complex of the wine-growing regions are a diverse and dynamic heritage, more concentrated in Rio Grande do Sul, which contributes to the enhancement and preservation of cultural heritage and territorial wine in this State. The wine culture valued in the actions of patrimonialization depends on the importance that give them the actors involved.

  13. Oxidation mechanisms occurring in wines

    OpenAIRE

    Oliveira, Carla Maria; Ferreira, António César Silva; Freitas, Victor De; Silva, Artur M. S.

    2011-01-01

    The present review aims to show the state of the art on the oxidation mechanisms occurring in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine oxidation can be divided in enzymatic oxidation and non-enzymatic oxidation. Enzymatic oxidation almost entirely occurs in grape must and is largely correlated with the content of hydroxycinnamates, such as caffeoyltartaric acid and paracoumaroyltartaric acid, and flavan-3-ols. Non-enzymatic oxidation, al...

  14. On the effects of search attributes on price variability: An empirical investigation on quality wines

    Directory of Open Access Journals (Sweden)

    Seccia Antonio

    2017-01-01

    Full Text Available The choice of a bottle of wine is affected by the presence of attributes that are searched by consumers and can be evaluated before the purchase. The aim of the paper is to analyze the effect of some search attributes on wine price variability applying the Hedonic Price Model. It allows explaining how the price of wine varies depending on its main quality attributes. The analysis has been based on a sample of wines made in Puglia, Italian region characterized by a tradition in wine production and consumption. Data have been collected from a wine guidebook considering the years 2008–2013. The study provided a measure of the market value of some search attributes for wines produced in Puglia. Attributes as alcoholic content, age and score given by experts, influence price variability allowing wines to obtain a premium price, such as the most known Protected Designation of Origin (PDO and some Protected Geographical Indication (PGI. The name of the variety seems not to have high influence with the exception of less known and locally grown varieties. Results may be of interest for marketers and policy makers of wine industry. Managerial implications could refer to the importance of differentiation strategies aimed to market segmentation and to the pricing strategy. Policymakers could also find interesting hints about the influence of the different appellations and the importance of minor autochthonous grape varieties.

  15. Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.

    Science.gov (United States)

    Cáceres-Mella, Alejandro; Peña-Neira, Alvaro; Avilés-Gálvez, Pamela; Medel-Marabolí, Marcela; Del Barrio-Galán, Rubén; López-Solís, Remigio; Canals, Joan Miquel

    2014-03-15

    The blending of wine is a common practice in winemaking to improve certain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain characteristics in blended wines, particularly those related to mouthfeel. The aim of this work was to study the effect of Carménère, Merlot and Cabernet Franc on the phenolic composition, proanthocyanidin profile and mouthfeel characteristics of Cabernet Sauvignon blends. Significant differences in chemical composition were observed among the monovarietal wines. Separation using Sep-Pak C₁₈ cartridges revealed differences in the concentration but not in the proportion of various proanthocyanidins. Blending reduced polyphenol concentration differences among the various monovarietal wines. Although no major overall differences were observed after blending the monovarietal wines, this oenological practice produced clear differences in mouthfeel characteristics in such a way that the quality of the perceived astringency was different. This study showed that the use of a particular wine variety (Cabernet Sauvignon) in a higher proportion in wine blending produced blends that were less differentiable from the monovarietal wine, owing to a suppression effect, producing an apparent standardization of the wines regarding chemical composition. © 2013 Society of Chemical Industry.

  16. Environmental attitudes towards wine tourism

    Directory of Open Access Journals (Sweden)

    Christopher Taylor

    2010-03-01

    Full Text Available Christopher Taylor1, Nelson Barber2, Cynthia Deale31School of Business, Eastern New Mexico University, Portales, Roosevelt County, NM, USA; 2Whittemore School of Business, University of New Hampshire, Durham, NH, USA; 3Department of Hospitality Management, East Carolina University, Greenville, NC , USAAbstract: Wine tourism marketers frequently seek new ways to promote destinations, often executing ecologically sustainable practices. As consumer environmental knowledge of a wine tourism destination increases, consumer attitudes change, influencing perceptions of the environmental policies of a wine region. In this consumer-driven economy, it is therefore important to search for effective ways to market destinations, and one approach is selective marketing. By focusing on consumers in this manner, it is possible to understand better their concerns and motivations, which should aid in marketing and advertising efforts. This study investigated wine consumers environmental concerns and attitudes about wine regions. Results suggest environmental attitudes differed by demographics regarding the impact of wine tourism, providing ideas on further marketing efforts for those involved in wine tourism.Keywords: sustainable wine tourism, green products, wine marketing, consumers

  17. Genomic Evolution of Saccharomyces cerevisiae under Chinese Rice Wine Fermentation

    Science.gov (United States)

    Li, Yudong; Zhang, Weiping; Zheng, Daoqiong; Zhou, Zhan; Yu, Wenwen; Zhang, Lei; Feng, Lifang; Liang, Xinle; Guan, Wenjun; Zhou, Jingwen; Chen, Jian; Lin, Zhenguo

    2014-01-01

    Rice wine fermentation represents a unique environment for the evolution of the budding yeast, Saccharomyces cerevisiae. To understand how the selection pressure shaped the yeast genome and gene regulation, we determined the genome sequence and transcriptome of a S. cerevisiae strain YHJ7 isolated from Chinese rice wine (Huangjiu), a popular traditional alcoholic beverage in China. By comparing the genome of YHJ7 to the lab strain S288c, a Japanese sake strain K7, and a Chinese industrial bioethanol strain YJSH1, we identified many genomic sequence and structural variations in YHJ7, which are mainly located in subtelomeric regions, suggesting that these regions play an important role in genomic evolution between strains. In addition, our comparative transcriptome analysis between YHJ7 and S288c revealed a set of differentially expressed genes, including those involved in glucose transport (e.g., HXT2, HXT7) and oxidoredutase activity (e.g., AAD10, ADH7). Interestingly, many of these genomic and transcriptional variations are directly or indirectly associated with the adaptation of YHJ7 strain to its specific niches. Our molecular evolution analysis suggested that Japanese sake strains (K7/UC5) were derived from Chinese rice wine strains (YHJ7) at least approximately 2,300 years ago, providing the first molecular evidence elucidating the origin of Japanese sake strains. Our results depict interesting insights regarding the evolution of yeast during rice wine fermentation, and provided a valuable resource for genetic engineering to improve industrial wine-making strains. PMID:25212861

  18. Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region.

    Science.gov (United States)

    Liu, Pin-He; Vrigneau, Céline; Salmon, Thomas; Hoang, Duc An; Boulet, Jean-Claude; Jégou, Sandrine; Marchal, Richard

    2018-06-06

    In sparkling wine cool-climate regions like Champagne, it is sometimes necessary to pick the healthy grape clusters that have a relatively low maturity level to avoid the deleterious effects of Botrytis cinerea . In such conditions, we know that classical oenological parameters (sugars, pH, total acidity) may change but there is little information concerning the impact of grape berry maturity on wine proteins and foaming properties. Therefore, healthy grapes (Chardonnay and Pinot meunier) in 2015 and 2016 were picked at different maturity levels within the range of common industrial maturity for potential alcohol content 8⁻11% v/v in the Champagne region. Base wine protein content and foamability, and oenological parameters in grape juice and their corresponding base wines, were investigated. The results showed that base wine protein contents (analyzed by the Bradford method and by electrophoresis) and foamability were higher when the grapes were riper. The Pearson’s correlation test found significant positive correlations ( r = 0.890⁻0.997, p < 0.05) between Chardonnay grape berry maturity degree (MD) and base wine foamability in both vintages. Strong correlations between MD and most of the oenological parameters in grape juice and base wine were also found for the two cultivars. Under the premise of guaranteed grape health, delaying harvest date is an oenological decision capable of improving base wine protein content and foamability.

  19. Changes in volatile composition and sensory attributes of wines during alcohol content reduction.

    Science.gov (United States)

    Longo, Rocco; Blackman, John W; Torley, Peter J; Rogiers, Suzy Y; Schmidtke, Leigh M

    2017-01-01

    A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural practices and microbiological approaches show promising results, separation technologies such as membrane filtration, in particular reverse osmosis and evaporative perstraction, in addition to vacuum distillation, represent the most common commercial methods used to produce reduced-alcohol wine. However, ethanol removal from wine can result in a significant loss of volatile compounds such as esters (ethyl octanoate, ethyl acetate, isoamyl acetate) that contribute positively to the overall perceived aroma. These losses can potentially reduce the acceptability of the wine to consumers and decrease their willingness to purchase wines that have had their alcohol level reduced. The change in aroma as a result of the ethanol removal processes is influenced by a number of factors: the type of alcohol reduction process; the chemical-physical properties (volatility, hydrophobicity, steric hindrance) of the aroma compounds; the retention properties of the wine non-volatile matrix; and the ethanol level. This review identifies and summarises possible deleterious influences of the dealcoholisation process and describes best practice strategies to maintain the original wine composition. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  20. The cycles of Argentine wine exports / Los ciclos de las exportaciones de vino argentinas

    OpenAIRE

    Cerdá Juan Manuel; Duarte y Ricardo Hernández

    2016-01-01

    This paper analyses the different episodes that the Argentina wine industry transited between the years 1980 to 2012, within a context of globalization of the wine-grape industry. In particular, we study the significance that some winemakers had in the process and the effect of the exchange rate and recipients of Argentine wine in the expansion of exports in recent years. The hypothesis of this article is that, from the 80 s, the winemakers observed in exports as a solution to face their most...

  1. A performance measurement framework for the South African bulk export wine supply chain

    OpenAIRE

    Johan B. Smit; Joubert van Eeden; Frances E. van Dyk

    2017-01-01

    Background: Many participants in the South African wine industry still exhibit low supply chain maturity in the management of their supply chains. This hampers export performance and ultimately client satisfaction. The development and tracking of appropriate metrics are key steps in improving supply chain performance. Objectives: The purpose of this study was to develop a performance measurement framework for the South African wine industry, focussing on the bulk export segment. Metho...

  2. Wine Expertise Predicts Taste Phenotype.

    Science.gov (United States)

    Hayes, John E; Pickering, Gary J

    2012-03-01

    Taste phenotypes have long been studied in relation to alcohol intake, dependence, and family history, with contradictory findings. However, on balance - with appropriate caveats about populations tested, outcomes measured and psychophysical methods used - an association between variation in taste responsiveness and some alcohol behaviors is supported. Recent work suggests super-tasting (operationalized via propylthiouracil (PROP) bitterness) not only associates with heightened response but also with more acute discrimination between stimuli. Here, we explore relationships between food and beverage adventurousness and taste phenotype. A convenience sample of wine drinkers (n=330) were recruited in Ontario and phenotyped for PROP bitterness via filter paper disk. They also filled out a short questionnaire regarding willingness to try new foods, alcoholic beverages and wines as well as level of wine involvement, which was used to classify them as a wine expert (n=110) or wine consumer (n=220). In univariate logisitic models, food adventurousness predicted trying new wines and beverages but not expertise. Likewise, wine expertise predicted willingness to try new wines and beverages but not foods. In separate multivariate logistic models, willingness to try new wines and beverages was predicted by expertise and food adventurousness but not PROP. However, mean PROP bitterness was higher among wine experts than wine consumers, and the conditional distribution functions differed between experts and consumers. In contrast, PROP means and distributions did not differ with food adventurousness. These data suggest individuals may self-select for specific professions based on sensory ability (i.e., an active gene-environment correlation) but phenotype does not explain willingness to try new stimuli.

  3. Database architecture optimized for the new bottleneck: Memory access

    NARCIS (Netherlands)

    P.A. Boncz (Peter); S. Manegold (Stefan); M.L. Kersten (Martin)

    1999-01-01

    textabstractIn the past decade, advances in speed of commodity CPUs have far out-paced advances in memory latency. Main-memory access is therefore increasingly a performance bottleneck for many computer applications, including database systems. In this article, we use a simple scan test to show the

  4. Optimizing Database Architecture for the New Bottleneck: Memory Access

    NARCIS (Netherlands)

    S. Manegold (Stefan); P.A. Boncz (Peter); M.L. Kersten (Martin)

    2000-01-01

    textabstractIn the past decade, advances in speed of commodity CPUs have far out-paced advances in memory latency. Main-memory access is therefore increasingly a performance bottleneck for many computer applications, including database systems. In this article, we use a simple scan test to show the

  5. Bottlenecks reduction using superconductors in high voltage transmission lines

    Directory of Open Access Journals (Sweden)

    Daloub Labib

    2016-01-01

    Full Text Available Energy flow bottlenecks in high voltage transmission lines known as congestions are one of the challenges facing power utilities in fast developing countries. Bottlenecks occur in selected power lines when transmission systems are operated at or beyond their transfer limits. In these cases, congestions result in preventing new power supply contracts, infeasibility in existing contracts, price spike and market power abuse. The “Superconductor Technology” in electric power transmission cables has been used as a solution to solve the problem of bottlenecks in energy transmission at high voltage underground cables and overhead lines. The increase in demand on power generation and transmission happening due to fast development and linked to the intensive usage of transmission network in certain points, which in turn, lead to often frequent congestion in getting the required power across to where it is needed. In this paper, a bottleneck in high voltage double overhead transmission line with Aluminum Conductor Steel Reinforced was modeled using conductor parameters and replaced by Gap-Type Superconductor to assess the benefit of upgrading to higher temperature superconductor and obtain higher current carrying capacity. This proved to reduce the high loading of traditional aluminum conductors and allow more power transfer over the line using superconductor within the same existing right-of-way, steel towers, insulators and fittings, thus reducing the upgrade cost of building new lines.

  6. On the inefficiency of equilibria in linear bottleneck congestion games

    NARCIS (Netherlands)

    B. de Keijzer (Bart); G. Schäfer (Guido); O. Telelis (Orestis); S. Kontogiannis (Spyros); E. Koutsoupias (Elias); P.G. Spirakis (Paul)

    2010-01-01

    htmlabstractWe study the inefficiency of equilibrium outcomes in bottleneck congestion games. These games model situations in which strategic players compete for a limited number of facilities. Each player allocates his weight to a (feasible) subset of the facilities with the goal to minimize the

  7. Give or take? Rewards versus charges for a congested bottleneck

    NARCIS (Netherlands)

    Rouwendal, J.; Verhoef, E.T.; Knockaert, J.

    2012-01-01

    This paper analyzes the possibilities to relieve traffic congestion using subsidies instead of Pigouvian taxes, as well as revenue-neutral combinations of rewards and taxes ('feebates'). The model considers a Vickrey-ADL model of bottleneck congestion with endogenous scheduling. With inelastic

  8. Low and Expensive Bandwidth Remains Key Bottleneck for ...

    African Journals Online (AJOL)

    These bottlenecks have dwarfed the expectations of the citizens to fully participate in the new world economic order galvanized by e-commerce and world trade. It is estimated that M.I.T in Boston USA has bandwidth allocation that surpasses all the bandwidth allocated to Nigeria put together. Low bandwidth has been found ...

  9. Widening the Knowledge Acquisition Bottleneck for Constraint-Based Tutors

    Science.gov (United States)

    Suraweera, Pramuditha; Mitrovic, Antonija; Martin, Brent

    2010-01-01

    Intelligent Tutoring Systems (ITS) are effective tools for education. However, developing them is a labour-intensive and time-consuming process. A major share of the effort is devoted to acquiring the domain knowledge that underlies the system's intelligence. The goal of this research is to reduce this knowledge acquisition bottleneck and better…

  10. Congestion in a city with a central bottleneck

    DEFF Research Database (Denmark)

    Fosgerau, Mogens; Palma, André de

    2010-01-01

    We consider dynamic congestion in an urban setting where trip origins are spatially distributed. All travelers must pass through a downtown bottleneck in order to reach their destination in the CBD. Each traveler chooses departure time to maximize general concave scheduling utility. At equilibriu...

  11. Congestion in a city with a central bottleneck

    DEFF Research Database (Denmark)

    Fosgerau, Mogens; Palma, André de

    2012-01-01

    We consider dynamic congestion in an urban setting where trip origins are spatially distributed. All travelers must pass through a downtown bottleneck in order to reach their destination in the CBD. Each traveler chooses departure time to maximize general concave scheduling utility. We find that,...

  12. The Case for a Gaian Bottleneck: The Biology of Habitability.

    Science.gov (United States)

    Chopra, Aditya; Lineweaver, Charles H

    2016-01-01

    The prerequisites and ingredients for life seem to be abundantly available in the Universe. However, the Universe does not seem to be teeming with life. The most common explanation for this is a low probability for the emergence of life (an emergence bottleneck), notionally due to the intricacies of the molecular recipe. Here, we present an alternative Gaian bottleneck explanation: If life emerges on a planet, it only rarely evolves quickly enough to regulate greenhouse gases and albedo, thereby maintaining surface temperatures compatible with liquid water and habitability. Such a Gaian bottleneck suggests that (i) extinction is the cosmic default for most life that has ever emerged on the surfaces of wet rocky planets in the Universe and (ii) rocky planets need to be inhabited to remain habitable. In the Gaian bottleneck model, the maintenance of planetary habitability is a property more associated with an unusually rapid evolution of biological regulation of surface volatiles than with the luminosity and distance to the host star.

  13. Genetic diversity and bottleneck studies in the Marwari horse breed

    Indian Academy of Sciences (India)

    Genetic diversity within the Marwari breed of horses was evaluated using 26 different microsatellite pairs with 48 DNA samples from unrelated horses. This molecular characterisation was undertaken to evaluate the problem of genetic bottlenecks also, if any, in this breed. The estimated mean (± s.e.) allelic diversity was 5.9 ...

  14. Genetic diversity and bottleneck studies in the Marwari horse breed

    Indian Academy of Sciences (India)

    Unknown

    [Gupta A. K., Chauhan M., Tandon S. N. and Sonia 2005 Genetic diversity and bottleneck studies in the Marwari horse breed. J. Genet. 84, 295–301] ... developed to carry out studies of genetic variation (Brad- ley et al. 1996; Canon et al. ..... 1996 Mitochondrial diversity and the origins of African and. European cattle. Proc.

  15. techno-economic packaging of palm wine preservation and bottling

    African Journals Online (AJOL)

    Admin

    The study was carried out to investigate the economic viability of setting up a small scale palm wine bottling factory with a view to ... F. S. Adeyemo, Federal Institute of Industrial Research Oshodi (fiiro), P.M.B 21023, Ikeja, Lagos, Nigeria. C. F. Kupoluyi, Federal ... weighing scale, holding tank, refractometer and PH meter. 22.

  16. Population bottlenecks, genetic diversity and breeding ability of the three-spined stickleback (Gasterosteus aculeatus) from three polluted English Rivers.

    Science.gov (United States)

    Santos, Eduarda M; Hamilton, Patrick B; Coe, Tobias S; Ball, Jonathan S; Cook, Alastair C; Katsiadaki, Ioanna; Tyler, Charles R

    2013-10-15

    Pollution is a significant environmental pressure on fish populations in both freshwater and marine environments. Populations subjected to chronic exposure to pollutants can experience impacts ranging from altered reproductive capacity to changes in population genetic structure. Few studies, however, have examined the reproductive vigor of individuals within populations inhabiting environments characterized by chronic pollution. In this study we undertook an analysis of populations of three-spined sticklebacks (Gasterosteus aculeatus) from polluted sites, to determine levels of genetic diversity, assess for evidence of historic population genetic bottlenecks and determine the reproductive competitiveness of males from these locations. The sites chosen included locations in the River Aire, the River Tees and the River Birket, English rivers that have been impacted by pollution from industrial and/or domestic effluents for over 100 years. Male reproductive competitiveness was determined via competitive breeding experiments with males and females derived from a clean water site, employing DNA microsatellites to determine parentage outcome. Populations of stickleback collected from the three historically polluted sites showed evidence of recent population bottlenecks, although only the River Aire population showed low genetic diversity. In contrast, fish collected from two relatively unpolluted sites within the River Gowy and Houghton Springs showed weak, or no evidence of such bottlenecks. Nevertheless, males derived from polluted sites were able to reproduce successfully in competition with males derived from clean water exposures, indicating that these bottlenecks have not resulted in any substantial loss of reproductive fitness in males. Copyright © 2013 Elsevier B.V. All rights reserved.

  17. Factors Contributing to a Memorable Wine Route Experience ...

    African Journals Online (AJOL)

    Wine tourism, especially wine festivals and routes, is becoming more popular in South Africa, primarily because it gives wine cellars and wine farms greater publicity and exposure leading to increase in wine sales. The wine farmers or cellars are also expanding their product offering to involve more than just wine tasting ...

  18. 27 CFR 24.193 - Conversion into still wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Conversion into still wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still wine. Sparkling wine or artificially carbonated wine may be dumped for use as still wine. The dumping process will...

  19. 27 CFR 24.294 - Destruction of wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.294 Destruction of wine. (a) General. Wine on bonded wine premises may be destroyed on or off wine...

  20. Industry

    International Nuclear Information System (INIS)

    Schindler, I.; Wiesenberger, H.

    2001-01-01

    This chapter of the environmental control report deals with the environmental impact of the industry in Austria. It gives a review of the structure and types of the industry, the legal framework and environmental policy of industrial relevance. The environmental situation of the industry in Austria is analyzed in detail, concerning air pollution (SO 2 , NO x , CO 2 , CO, CH 4 , N 2 O, NH 3 , Pb, Cd, Hg, dioxin, furans), waste water, waste management and deposit, energy and water consumption. The state of the art in respect of the IPPC-directives (European Integrated Pollution Prevention and Control Bureau) concerning the best available techniques of the different industry sectors is outlined. The application of European laws and regulations in the Austrian industry is described. (a.n.)

  1. The health benefits of wine.

    Science.gov (United States)

    German, J B; Walzem, R L

    2000-01-01

    Epidemiologic studies from numerous disparate populations reveal that individuals with the habit of daily moderate wine consumption enjoy significant reductions in all-cause and particularly cardiovascular mortality when compared with individuals who abstain or who drink alcohol to excess. Researchers are working to explain this observation in molecular and nutritional terms. Moderate ethanol intake from any type of beverage improves lipoprotein metabolism and lowers cardiovascular mortality risk. The question now is whether wine, particularly red wine with its abundant content of phenolic acids and polyphenols, confers additional health benefits. Discovering the nutritional properties of wine is a challenging task, which requires that the biological actions and bioavailability of the >200 individual phenolic compounds be documented and interpreted within the societal factors that stratify wine consumption and the myriad effects of alcohol alone. Further challenge arises because the health benefits of wine address the prevention of slowly developing diseases for which validated biomarkers are rare. Thus, although the benefits of the polyphenols from fruits and vegetables are increasingly accepted, consensus on wine is developing more slowly. Scientific research has demonstrated that the molecules present in grapes and in wine alter cellular metabolism and signaling, which is consistent mechanistically with reducing arterial disease. Future research must address specific mechanisms both of alcohol and of polyphenolic action and develop biomarkers of their role in disease prevention in individuals.

  2. [Beer, wine, spirits and mortality].

    Science.gov (United States)

    Grønbaek, M N; Sørensen, T I; Johansen, D; Becker, U; Gottschau, A; Schnohr, P; Hein, H O; Jensen, G

    2001-05-23

    A population based cohort study investigates the association between alcohol intake and mortality from all causes, coronary heart disease and cancer. The design is prospective with baseline assessment of intake of beer, wine and spirits, smoking habits, educational level, physical activity, and body mass index and a total of 257,859 person-years follow-up on mortality. A total of 4,833 participants died, of these 1,075 from coronary heart disease and 1,552 of cancer. Compared with non-drinkers, light drinkers who avoided wine, had a relative risk of death from all causes of 0.90 (0.82-0.99) and those who drank wine had a relative risk of 0.66 (0.55-0.77). Heavy drinkers who avoided wine were at higher risk of death from all causes than were heavy drinkers who included wine in their alcohol intake. Wine drinkers had significantly lower mortality from both coronary heart disease and cancer than did non-wine drinkers (p = 0.007 and p = 0.004, respectively). In conclusion, wine intake may have a beneficial effect on all cause mortality that is additive to that of alcohol. This effect may be attributable to a reduction in death from both coronary heart disease and cancer.

  3. French Wines on the Decline?:

    DEFF Research Database (Denmark)

    Steiner, Bodo

    2004-01-01

    French wines, differentiated by geographic origin, served for many decades as a basis for the French success in the British wine market. However in the early 1990s, market share began to decline. This article explores the values that market participants placed on labelling information on French...

  4. Tasting Wine: A Learning Experience

    Science.gov (United States)

    King, Tanya J.; Donaldson, Jilleen A.; Harry, Emma

    2012-01-01

    This paper describes a field trip by senior undergraduate anthropology students to a local winery, where they participated in a wine-tasting class with winery staff. In response to explicit hints from a wine-tasting facilitator, and more subtle cues from the cultural capital embedded in their surroundings and the winery staff, the students…

  5. Technological change in the wine market? The role of QR codes and wine apps in consumer wine purchases

    Directory of Open Access Journals (Sweden)

    Lindsey M. Higgins

    2014-06-01

    Full Text Available As an experiential good, wine purchases in the absence of tastings are often challenging and information-laden decisions. Technology has shaped the way consumers negotiate this complex purchase process. Using a sample of 631 US wine consumers, this research aims to identify the role of mobile applications and QR codes in the wine purchase decision. Results suggest that wine consumers that consider themselves wine connoisseurs or experts, enjoy talking about wine, and are interested in wine that is produced locally, organically, or sustainably are more likely to employ technology in their wine purchase decision. While disruption appears to have occurred on the supply side (number of wine applications available and the number of wine labels with a QR code, this research suggests that relatively little change is occurring on the demand side (a relatively small segment of the population—those already interested in wine—are employing the technology to aid in their purchase decision.

  6. 27 CFR 19.534 - Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products.

    Science.gov (United States)

    2010-04-01

    ... use in production of nonbeverage wine and nonbeverage wine products. 19.534 Section 19.534 Alcohol... Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products. Spirits... bonded wine cellar for use in the production of nonbeverage wine and nonbeverage wine products. (Sec. 455...

  7. Potential wine ageing during transportation

    Directory of Open Access Journals (Sweden)

    Jung Rainer

    2014-01-01

    Full Text Available In a global world, wineries have to satisfy the demand of consumers who wish to drink high quality wines from countries all over the world. To fulfill this request wines have to be transported, crossing thereby great distances from the place of production to the consumer country. At the Institute of Enology of Hochschule Geisenheim University examinations with White-, Rosé- and Red-Wines of different origins which had been transported over longer distances within Europe (Portugal, France, Italy to Germany by trucks were carried out. Shipping of wines was simulated in a climatized cabinet to analyze the influence on wine quality during this way and conditions of transportation. Time and temperature profiles were based on real transport situtations which were recorded during shipping from Germany to Japan using data loggers. White, Rosé and Red wines were transported during 6 to 8 weeks and then were analytically and sensorically compared to those which were stored at a constant temperature of 15 ∘C. Besides the effect of temperature, the movements and vibrations encountered by the wines were also examined. Analytically wines were analyzed for general analytical parameters with Fourier-Transformation-Infrared-Spectroscopie (FTIR, Colour differences (Spectralphotometrie and free and total sulfuric acid with Flow-Injection-Analysis (FIA. Sensory examinations with a trained panel were performed in difference tests in form of rankings and triangular tests. Summarizing the results from the different tests it could be found that transportation had an influence on the potential ageing of wines depending on the wine matrix. Especially high and varying temperatures during transportations over a longer distance and time had negative influences on wine quality. Also the movement of wine at higher temperatures had showed a negative effect whereas transport at cool temperatures even below 0 ∘C did not influence wine characteristics. Sophisticated

  8. 27 CFR 24.77 - Experimental wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Experimental wine. 24.77... OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any scientific university, college of learning, or institution of scientific...

  9. Effectiveness of chitosan against wine-related microorganisms.

    Science.gov (United States)

    Bağder Elmaci, Simel; Gülgör, Gökşen; Tokatli, Mehmet; Erten, Hüseyin; İşci, Asli; Özçelik, Filiz

    2015-03-01

    The antimicrobial action of chitosan against wine related microorganisms, including Lactobacillus plantarum, Saccharomyces cerevisiae, Oeonococcus oeni, Lactobacillus hilgardii, Brettanomyces bruxellensis, Hanseniaspora uvarum and Zygosaccharomyces bailii was examined in laboratory media. In order to assess the potential applicability of chitosan as a microbial control agent for wine, the effect of chitosan, applied individually and/or in combination with sulphur dioxide (SO2), on the growth of microorganisms involved in various stages of winemaking and on the fermentative performance of S. cerevisiae was investigated. Of the seven wine-related microorganisms studied, S. cerevisiae exhibited the strongest resistance to antimicrobial action of chitosan in laboratory media with a minimum inhibitory concentration (MIC) greater than 2 g/L. L. hilgardii, O. oeni and B. bruxellensis were the most susceptible to chitosan since they were completely inactivated by chitosan at 0.2 g/L. The MIC of chitosan for L. plantarum, H. uvarum and Z. bailii was 2, 0.4 and 0.4 g/L, respectively. In wine experiments, it was found that chitosan had a retarding effect on alcoholic fermentation without significantly altering the viability and the fermentative performance of S. cerevisiae. With regard to non-Saccharomyces yeasts (H. uvarum and Z. bailii) involved in winemaking, the early deaths of these yeasts in mixed cultures with S. cerevisiae were not probably due to the antimicrobial action of chitosan but rather due to ethanol produced by the yeasts. The complex interactions between chitosan and wine ingredients as well as microbial interactions during wine fermentation considerably affect the efficacy of chitosan. It was concluded that chitosan was worthy of further investigation as an alternative or complementary preservative to SO2 in wine industry.

  10. Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters.

    Science.gov (United States)

    Bai, Bianxia; He, Fei; Yang, Lili; Chen, Feng; Reeves, Malcolm J; Li, Jingming

    2013-12-15

    Chemical profiles of anthocyanin and non-anthocyanin phenolics of Cabernet Sauvignon wine made by two different winemaking techniques (traditional vinification and Ganimede method) were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS). Particularly, effect of extraction on and subsequent stability of the phenolic compounds from the end of fermentation to bottling were investigated. The results showed that the total anthocyanin content was higher in the young wines produced in the Ganimede fermenter. The anthocyanin contents in these wines subsequently decreased significantly after two years of ageing. By contrast, the traditional vinification was slightly better than the Ganimede to yield the non-anthocyanin phenolics. This indicates that the Ganimede fermenter might be suitable for the production of brightly coloured red wines for early consumption, which could save time and labour cost for industrial production of highquality wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method

    Directory of Open Access Journals (Sweden)

    Teodora Emilia Coldea

    2015-11-01

    Full Text Available The sparkling wine based beverage with elderflower (Sambucus nigra L. syrup presented improved sensorial characteristics. White wine used was Fetească regală variety, obtained in Micro winery of University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca. Elderflower syrup was prepared without thermal treatment, but was pasteurised before its addition to wine. Elderflower have many health benefits, such as diuretic, diaphoretic, or antioxidant activity. In this study it was used elderflower syrup both to improve the product s sensorial properties, and for their multiple benefits to health. The sparkling wine based beverage with elderflower syrup was produced by fermentation in the bottle (after Champenoise method, with the addition of wine yeast. The novelty brought by this paper is the use of elderflower syrup in alcoholic-beverage industry.

  12. Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.

    Science.gov (United States)

    Culbert, Julie A; McRae, Jacqui M; Condé, Bruna C; Schmidtke, Leigh M; Nicholson, Emily L; Smith, Paul A; Howell, Kate S; Boss, Paul K; Wilkinson, Kerry L

    2017-02-22

    The chemical composition (protein, polysaccharide, amino acid, and fatty acid/ethyl ester content), foaming properties, and quality of 50 Australian sparkling white wines, representing the four key production methods, that is, Méthode Traditionelle (n = 20), transfer (n = 10), Charmat (n = 10), and carbonation (n = 10), were studied. Méthode Traditionelle wines were typically rated highest in quality and were higher in alcohol and protein contents, but lower in residual sugar and total phenolics, than other sparkling wines. They also exhibited higher foam volume and stability, which might be attributable to higher protein concentrations. Bottle-fermented Méthode Traditionelle and transfer wines contained greater proportions of yeast-derived mannoproteins, whereas Charmat and carbonated wines were higher in grape-derived rhamnogalacturonans; however, total polysaccharide concentrations were not significantly different between sparkling wine styles. Free amino acids were most abundant in carbonated wines, which likely reflects production via primary fermentation only and/or the inclusion of nontraditional grape varieties. Fatty acids and their esters were not correlated with foaming properties, but octanoic and decanoic acids and their ethyl esters were present in Charmat and carbonated wines at significantly higher concentrations than in bottle-fermented wines and were negatively correlated with quality ratings. Research findings provide industry with a better understanding of the compositional factors driving the style and quality of sparkling white wine.

  13. 75 FR 81948 - Use of Various Winemaking Terms on Wine Labels and in Advertisements; Comment Period Extension

    Science.gov (United States)

    2010-12-29

    ...In response to a request made on behalf of a wine industry association, TTB is extending for an additional 60 days the comment period prescribed in Notice No. 109, Use of Various Winemaking Terms on Wine Labels and in Advertisements; Request for Public Comment, an advance notice of proposed rulemaking published in the Federal Register on November 3, 2010.

  14. 27 CFR 24.210 - Classes of wine other than standard wine.

    Science.gov (United States)

    2010-04-01

    ... fermentation wine, produced as provided in § 24.212; (b) Heavy bodied blending wine, produced as provided in...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes listed...

  15. A decomposition heuristics based on multi-bottleneck machines for large-scale job shop scheduling problems

    Directory of Open Access Journals (Sweden)

    Yingni Zhai

    2014-10-01

    Full Text Available Purpose: A decomposition heuristics based on multi-bottleneck machines for large-scale job shop scheduling problems (JSP is proposed.Design/methodology/approach: In the algorithm, a number of sub-problems are constructed by iteratively decomposing the large-scale JSP according to the process route of each job. And then the solution of the large-scale JSP can be obtained by iteratively solving the sub-problems. In order to improve the sub-problems' solving efficiency and the solution quality, a detection method for multi-bottleneck machines based on critical path is proposed. Therewith the unscheduled operations can be decomposed into bottleneck operations and non-bottleneck operations. According to the principle of “Bottleneck leads the performance of the whole manufacturing system” in TOC (Theory Of Constraints, the bottleneck operations are scheduled by genetic algorithm for high solution quality, and the non-bottleneck operations are scheduled by dispatching rules for the improvement of the solving efficiency.Findings: In the process of the sub-problems' construction, partial operations in the previous scheduled sub-problem are divided into the successive sub-problem for re-optimization. This strategy can improve the solution quality of the algorithm. In the process of solving the sub-problems, the strategy that evaluating the chromosome's fitness by predicting the global scheduling objective value can improve the solution quality.Research limitations/implications: In this research, there are some assumptions which reduce the complexity of the large-scale scheduling problem. They are as follows: The processing route of each job is predetermined, and the processing time of each operation is fixed. There is no machine breakdown, and no preemption of the operations is allowed. The assumptions should be considered if the algorithm is used in the actual job shop.Originality/value: The research provides an efficient scheduling method for the

  16. Phenolic composition of Tempranillo wines following early defoliation of the vines.

    Science.gov (United States)

    Diago, Maria P; Ayestarán, Belén; Guadalupe, Zenaida; Garrido, Álvaro; Tardaguila, Javier

    2012-03-15

    Early defoliation is a viticultural practice aimed at crop control. So far, the impact of early leaf removal on the monomeric phenolic composition of wines has not been explored. This study examines the effects of early defoliation on the phenolic profile and content in Tempranillo wines. The influence of the defoliation method (manual vs mechanical) and the timing of leaf removal (pre-bloom vs fruit set) was investigated. Over two consecutive seasons, 2007 and 2008, the monomeric phenolic composition in Tempranillo wines was studied by high-performance liquid chromatography with photodiode array detection, and 22 compounds were identified and quantified. Overall, early defoliation led to wines more intensely coloured, of higher alcohol content and with larger concentrations of hydroxycinnamic acids, flavonols and anthocyanins (in 2008 only for mechanical treatments). In the absence of fungal infection, resveratrol was found to increase in wines corresponding to early defoliation treatments. The method of leaf removal seemed to be more critical than the timing of intervention, and larger effects on wine phenolic composition were observed for mechanical treatments. Early defoliation proved to be an effective technique for improving the phenolic composition of Tempranillo wines, by favouring the accumulation of hydroxycinnamics, flavonols and anthocyanins. This is an important achievement, as wine quality is often described by its colour and phenolic attributes. Copyright © 2011 Society of Chemical Industry.

  17. ANALYSIS OF WINE SECTOR: DEVELOPMENTS AND PROSPECTS THE WORLD AND IN EUROPE

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-11-01

    Full Text Available Except unwelcoming and unfriendly area of agriculture, in general, Antarctica, all continents meet grape-vine, which is plant trees with the largest expansion around the globe. Wine, the wine produced extremely complex (the composition of the entering over 300 different chemical compounds has a great importance both rational human nutrition as well as increase the national income of a country cultivators, shown standing figures showing growing share while the global economy horticulture and viticulture crops in agricultural production. Thus, we can appreciate the importance of wine products both from a social and economic one. This study aims to develop a blueprint for the wine sector and to capture its evolution both globally and especially in Europe. We believe that an incursion in the analysis of wine-growing in the world and in Europe leaning on the development of wine production and consumption is particularly useful in our proof is the importance of wine in contemporary society. The study is part of a broader analysis is investigating the applicability of the marketing mix in the wine industry.

  18. Acetic Acid Detection Threshold in Synthetic Wine Samples of a Portable Electronic Nose

    Directory of Open Access Journals (Sweden)

    Miguel Macías Macías

    2012-12-01

    Full Text Available Wine quality is related to its intrinsic visual, taste, or aroma characteristics and is reflected in the price paid for that wine. One of the most important wine faults is the excessive concentration of acetic acid which can cause a wine to take on vinegar aromas and reduce its varietal character. Thereby it is very important for the wine industry to have methods, like electronic noses, for real-time monitoring the excessive concentration of acetic acid in wines. However, aroma characterization of alcoholic beverages with sensor array electronic noses is a difficult challenge due to the masking effect of ethanol. In this work, in order to detect the presence of acetic acid in synthetic wine samples (aqueous ethanol solution at 10% v/v we use a detection unit which consists of a commercial electronic nose and a HSS32 auto sampler, in combination with a neural network classifier (MLP. To find the characteristic vector representative of the sample that we want to classify, first we select the sensors, and the section of the sensors response curves, where the probability of detecting the presence of acetic acid will be higher, and then we apply Principal Component Analysis (PCA such that each sensor response curve is represented by the coefficients of its first principal components. Results show that the PEN3 electronic nose is able to detect and discriminate wine samples doped with acetic acid in concentrations equal or greater than 2 g/L.

  19. Industrialization

    African Journals Online (AJOL)

    Lucy

    . African states as ... regarded as the most important ingredients that went to add value to land and labour in order for countries ... B. Sutcliffe Industry and Underdevelopment (Massachusetts Addison – Wesley Publishing Company. 1971), pp.

  20. Industrialization

    African Journals Online (AJOL)

    Lucy

    scholar, Walt W. Rostow presented and supported this line of thought in his analysis of ... A Brief Historical Background of Industrialization in Africa ... indicative) The western model allowed for the political economy to be shaped by market.

  1. Construction of a genetically modified wine yeast strain expressing the Aspergillus aculeatus rhaA gene, encoding an -L-Rhamnosidase of enological interest

    NARCIS (Netherlands)

    Manzanares, P.; Orejas, M.; Vicente Gil, J.; Graaff, de L.H.; Visser, J.; Ramon, D.

    2003-01-01

    The Aspergillus aculeatus rhaA gene encoding an alpha-L-rhamnosidase has been expressed in both laboratory and industrial wine yeast strains. Wines produced in microvinifications, conducted using a combination of the genetically modified industrial strain expressing rhaA and another strain

  2. The mouthfeel of white wine.

    Science.gov (United States)

    Gawel, Richard; Smith, Paul A; Cicerale, Sara; Keast, Russell

    2017-07-05

    White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as an important component of overall white wine quality. This review summarizes the physiological basis for the perception of white wine mouthfeel and the direct and interactive effects of white wine composition, specifically those of low molecular weight phenolic compounds, polysaccharides, pH, ethanol, glycerol, dissolved carbon dioxide, and peptides. Ethyl alcohol concentration and pH play a direct role in determining most aspects of mouthfeel perception, and provide an overall framework on which the other minor wine components can interact to influence white wine mouthfeel. Phenolic compounds broadly impact on the mouthfeel by contributing to its viscosity, astringency, hotness and bitterness. Their breadth of influence likely results from their structural diversity which would allow them to activate multiple sensory mechanisms involved in mouthfeel perception. Conversely, polysaccharides have a small modulating effect on astringency and hotness perception, and glycerol does not affect perceived viscosity within the narrow concentration range found in white wine. Many of the major sensory attributes that contribute to the overall impression of mouthfeel are elicited by more than one class compound suggesting that different physiological mechanisms may be involved in the construct of mouthfeel percepts.

  3. Linguistics, cognitive psychology, and the Now-or-Never bottleneck.

    Science.gov (United States)

    Endress, Ansgar D; Katzir, Roni

    2016-01-01

    Christiansen & Chater (C&C)'s key premise is that "if linguistic information is not processed rapidly, that information is lost for good" (sect. 1, para. 1). From this "Now-or-Never bottleneck" (NNB), C&C derive "wide-reaching and fundamental implications for language processing, acquisition and change as well as for the structure of language itself" (sect. 2, para. 10). We question both the premise and the consequentiality of its purported implications.

  4. Practical solutions for bottlenecks in ecosystem services mapping

    OpenAIRE

    Palomo,Ignacio; Willemen,Louise; Drakou,Evangelia; Burkhard,Benjamin; Crossman,Neville; Bellamy,Chloe; Burkhard,Kremena; Campagne,C. Sylvie; Dangol,Anuja; Franke,Jonas; Kulczyk,Sylwia; Le Clec'h,Solen; Malak,Dania; Muñoz,Lorena; Narusevicius,Vytautas

    2018-01-01

    Backgroun Ecosystem services (ES) mapping is becoming mainstream in many sustainability assessments, but its impact on real world decision-making is still limited. Robustness, enduser relevance and transparency have been identified as key attributes needed for effective ES mapping. However, these requirements are not always met due to multiple challenges, referred to here as bottlenecks, that scientists, practitioners, policy makers and users from other public and private sectors encounter a...

  5. Natural language processing and the Now-or-Never bottleneck.

    Science.gov (United States)

    Gómez-Rodríguez, Carlos

    2016-01-01

    Researchers, motivated by the need to improve the efficiency of natural language processing tools to handle web-scale data, have recently arrived at models that remarkably match the expected features of human language processing under the Now-or-Never bottleneck framework. This provides additional support for said framework and highlights the research potential in the interaction between applied computational linguistics and cognitive science.

  6. An inbreeding model of associative overdominance during a population bottleneck.

    Science.gov (United States)

    Bierne, N; Tsitrone, A; David, P

    2000-08-01

    Associative overdominance, the fitness difference between heterozygotes and homozygotes at a neutral locus, is classically described using two categories of models: linkage disequilibrium in small populations or identity disequilibrium in infinite, partially selfing populations. In both cases, only equilibrium situations have been considered. In the present study, associative overdominance is related to the distribution of individual inbreeding levels (i.e., genomic autozygosity). Our model integrates the effects of physical linkage and variation in inbreeding history among individual pedigrees. Hence, linkage and identity disequilibrium, traditionally presented as alternatives, are summarized within a single framework. This allows studying nonequilibrium situations in which both occur simultaneously. The model is applied to the case of an infinite population undergoing a sustained population bottleneck. The effects of bottleneck size, mating system, marker gene diversity, deleterious genomic mutation parameters, and physical linkage are evaluated. Bottlenecks transiently generate much larger associative overdominance than observed in equilibrium finite populations and represent a plausible explanation of empirical results obtained, for instance, in marine species. Moreover, the main origin of associative overdominance is random variation in individual inbreeding whereas physical linkage has little effect.

  7. Industry

    Energy Technology Data Exchange (ETDEWEB)

    Bernstein, Lenny; Roy, Joyashree; Delhotal, K. Casey; Harnisch, Jochen; Matsuhashi, Ryuji; Price, Lynn; Tanaka, Kanako; Worrell, Ernst; Yamba, Francis; Fengqi, Zhou; de la Rue du Can, Stephane; Gielen, Dolf; Joosen, Suzanne; Konar, Manaswita; Matysek, Anna; Miner, Reid; Okazaki, Teruo; Sanders, Johan; Sheinbaum Parado, Claudia

    2007-12-01

    This chapter addresses past, ongoing, and short (to 2010) and medium-term (to 2030) future actions that can be taken to mitigate GHG emissions from the manufacturing and process industries. Globally, and in most countries, CO{sub 2} accounts for more than 90% of CO{sub 2}-eq GHG emissions from the industrial sector (Price et al., 2006; US EPA, 2006b). These CO{sub 2} emissions arise from three sources: (1) the use of fossil fuels for energy, either directly by industry for heat and power generation or indirectly in the generation of purchased electricity and steam; (2) non-energy uses of fossil fuels in chemical processing and metal smelting; and (3) non-fossil fuel sources, for example cement and lime manufacture. Industrial processes also emit other GHGs, e.g.: (1) Nitrous oxide (N{sub 2}O) is emitted as a byproduct of adipic acid, nitric acid and caprolactam production; (2) HFC-23 is emitted as a byproduct of HCFC-22 production, a refrigerant, and also used in fluoroplastics manufacture; (3) Perfluorocarbons (PFCs) are emitted as byproducts of aluminium smelting and in semiconductor manufacture; (4) Sulphur hexafluoride (SF{sub 6}) is emitted in the manufacture, use and, decommissioning of gas insulated electrical switchgear, during the production of flat screen panels and semiconductors, from magnesium die casting and other industrial applications; (5) Methane (CH{sub 4}) is emitted as a byproduct of some chemical processes; and (6) CH{sub 4} and N{sub 2}O can be emitted by food industry waste streams. Many GHG emission mitigation options have been developed for the industrial sector. They fall into three categories: operating procedures, sector-wide technologies and process-specific technologies. A sampling of these options is discussed in Sections 7.2-7.4. The short- and medium-term potential for and cost of all classes of options are discussed in Section 7.5, barriers to the application of these options are addressed in Section 7.6 and the implication of

  8. Drivers of high-involvement consumers' intention to buy PDO wines: Valpolicella PDO case study.

    Science.gov (United States)

    Capitello, Roberta; Agnoli, Lara; Begalli, Diego

    2016-08-01

    This study investigates whether different sensory profiles of wines belonging to the same Protected Designation of Origin (PDO) are perceived as different products by consumers. It identifies the drivers of consumers' intention to buy preferred wines. Descriptive sensory analysis, consumer tests and consumer interviews were conducted to reach research aims. To perform the consumer tests and interviews, 443 consumers participated in the survey. The tasted wines comprised five samples representative of Valpolicella PDO wine. Analysis of variance tests, principal component analysis and linear and logit regressions were employed to verify the research hypotheses. The results demonstrated: (1) different sensory profiles exist within the Valpolicella PDO wine; (2) these sensory profiles result in consumers having the perception of diversified products; (3) the perception of differences was less marked for consumers than for trained assessors due to the different weight attributed to visual, aroma and the taste/mouthfeel hedonic dimensions; and (4) consumers' liking, as well as general perceptions, attitudes, preferences, wine knowledge and experience, contribute to consumers' intentions to buy more than the socio-demographic characteristics of consumers. The analysis of the drivers of consumers' intention to buy certain PDO wines provides new marketing insights into the roles of intrinsic quality, preferences and consumers' subjective characteristics in market segmentation. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  9. Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanks.

    Science.gov (United States)

    del Alamo-Sanza, María; Laurie, V Felipe; Nevares, Ignacio

    2015-04-01

    Porous plastic tanks are permeable to oxygen due to the nature of the polymers with which they are manufactured. In the wine industry, these types of tanks are used mainly for storing wine surpluses. Lately, their use in combination with oak pieces has also been proposed as an alternative to mimic traditional barrel ageing. In this study, the spatial distribution of dissolved oxygen in a wine-like model solution, and the oxygen transfer rate (OTR) of high-density polyethylene tanks (HDPE), was analysed by means of a non-invasive opto-luminescence detector. Also, the chemical and sensory evolution of red wine, treated with oak pieces, and stored in HDPE tanks was examined and compared against traditional oak barrel ageing. The average OTR calculated for these tanks was within the commonly accepted amounts reported for new barrels. With regards to wine evolution, a number of compositional and sensory differences were observed between the wines aged in oak barrels and those stored in HDPE tanks with oak barrel alternatives. The use of HDPE tanks in combination with oak wood alternatives is a viable alternative too for ageing wine. © 2014 Society of Chemical Industry.

  10. Stuck fermentation: development of a synthetic stuck wine and study of a restart procedure.

    Science.gov (United States)

    Maisonnave, Pierre; Sanchez, Isabelle; Moine, Virginie; Dequin, Sylvie; Galeote, Virginie

    2013-05-15

    Stuck fermentation is a major problem in winemaking, resulting in large losses in the wine industry. Specific starter yeasts are used to restart stuck fermentations in conditions determined essentially on the basis of empirical know-how. We have developed a model synthetic stuck wine and an industrial process-based procedure for restarting fermentations, for studies of the conditions required to restart stuck fermentations. We used a basic medium containing 13.5% v/v ethanol and 16 g/L fructose, pH 3.3, to test the effect of various nutrients (vitamins, amino acids, minerals, oligoelements), with the aim of developing a representative and discriminative stuck fermentation model. Cell growth appeared to be a key factor for the efficient restarting of stuck fermentations. Micronutrients, such as vitamins, also strongly affected the efficiency of the restart procedure. For the validation of this medium, we compared the performances of three wine yeast strains in the synthetic stuck fermentation and three naturally stuck wine fermentations. Strain performance was ranked similar in the synthetic medium and in the "Malbec" and "Sauvignon" natural stuck wines. However, two strains were ranked differently in the "Gros Manseng" stuck wine. Nutrient content seemed to be a crucial factor in fermentation restart conditions, generating differences between yeast strains. However, the specific sensitivity of yeast strains to the composition of the wine may also have had an effect. Copyright © 2013 Elsevier B.V. All rights reserved.

  11. The cycles of Argentine wine exports / Los ciclos de las exportaciones de vino argentinas

    Directory of Open Access Journals (Sweden)

    Cerdá Juan Manuel

    2016-01-01

    Full Text Available This paper analyses the different episodes that the Argentina wine industry transited between the years 1980 to 2012, within a context of globalization of the wine-grape industry. In particular, we study the significance that some winemakers had in the process and the effect of the exchange rate and recipients of Argentine wine in the expansion of exports in recent years. The hypothesis of this article is that, from the 80 s, the winemakers observed in exports as a solution to face their most important crisis. This required a transformation of the industry to produce quality wines that could be sold on the international market. Thus, winemakers added to a century-old winemaking tradition new practices and strategies. On the other hand, over 30 years, various macroeconomic policies affect the overall industry growth, especially in exports. On balance, in this paper we propose to show that the growth of exports of Argentine wine was a sinuous and different path to the literature has been found for the “new world” exporters countries. The data was obtained from Instituto Nancional de Vitivinícultura (INV, Bolsa de Comercio de Mendoza and International Organisation of Vine and Wine (OIV as well as interviews collected on primary and secondary sources.

  12. A Gondwanan Imprint on Global Diversity and Domestication of Wine and Cider Yeast Saccharomyces uvarum

    Science.gov (United States)

    Almeida, Pedro; Gonçalves, Carla; Teixeira, Sara; Libkind, Diego; Bontrager, Martin; Masneuf-Pomarède, Isabelle; Albertin, Warren; Durrens, Pascal; Sherman, David; Marullo, Philippe; Hittinger, Chris Todd; Gonçalves, Paula; Sampaio, José Paulo

    2016-01-01

    In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for wine and cider fermentation but nothing is known about its natural history. Here we use a population genomics approach to investigate its global phylogeography and domestication fingerprints using a collection of isolates obtained from fermented beverages and from natural environments on five continents. South American isolates contain more genetic diversity than that found in the Northern Hemisphere. Moreover, coalescence analyses suggest that a Patagonian sub-population gave rise to the Holarctic population through a recent bottleneck. Holarctic strains display multiple introgressions from other Saccharomyces species, those from S. eubayanus being prevalent in European strains associated with human-driven fermentations. These introgressions are absent in the large majority of wild strains and gene ontology analyses indicate that several gene categories relevant for wine fermentation are overrepresented. Such findings constitute a first indication of domestication in S. uvarum. PMID:24887054

  13. Conducting wine marketing research with impact in China: Guidelines for design, execution and dissemination

    Directory of Open Access Journals (Sweden)

    Justin Cohen

    2017-12-01

    Full Text Available China is the fastest growing wine market, but conducting research there is fraught with a variety of issues. This article explores some of the issues the authors have dealt with in conducting wine marketing research in China over the last five years. We discuss issues with the design of research to focus on important issues for both academics and the industry. We relate the key problems in gaining proper translation and useful sampling procedures. Finally, we provide some guidelines for communicating results effectively to different members of the wine trade.

  14. The wine and beer yeast Dekkera bruxellensis.

    Science.gov (United States)

    Schifferdecker, Anna Judith; Dashko, Sofia; Ishchuk, Olena P; Piškur, Jure

    2014-09-01

    Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model for the study of yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas that are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history. © 2014 The Authors. Yeast published by John Wiley & Sons, Ltd.

  15. ATLAS rewards industry

    CERN Document Server

    Maximilien Brice

    2006-01-01

    For contributing vital pieces to the ATLAS puzzle, three industries were recognized on Friday 5 May during a supplier awards ceremony. After a welcome and overview of the ATLAS experiment by spokesperson Peter Jenni, CERN Secretary-General Maximilian Metzger stressed the importance of industry to CERN's scientific goals. Picture 30 : representatives of the three award-wining companies after the ceremony

  16. Chemical analysis of wine conservation agents and their impact on health

    Directory of Open Access Journals (Sweden)

    Esipov A. S.

    2017-12-01

    Full Text Available the article provides the analysis of used conservation agents in the wine industry and the research about their impact on human's health. Sulfur dioxide and potassium sorbate are often used in the food industry and winery. This research shows which dose is potentially a threat to human's health. According to the norms of the Customs Union – the permissible dose of sulfites in wine is 300 mg/l. In this amount for healthy people, the E220 additive does not pose a threat. According to the research, the safest wines, with the minimum amount of conservation agents are "organic" wines, the content of sulfur dioxide in them is from 10 mg/l to 120 mg/l.

  17. Unraveling the enzymatic basis of wine flavorome: a phylo-functional study of wine related yeast species

    Directory of Open Access Journals (Sweden)

    Ignacio eBelda

    2016-01-01

    -Saccharomyces yeast species have on wine quality, understanding intra and interspecific enzymatic odds and, therefore, aiming to predict the most suitable application for the current non-Saccharomyces strains, as well as the potential future applications of new strains. This work therefore contributes to a better understanding of the concept of wine microbiome and its potential consequences for wine quality, as well as to the knowledge of non-Saccharomyces yeasts for their use in the wine industry.

  18. 27 CFR 24.212 - High fermentation wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed...

  19. 27 CFR 24.293 - Wine for Government use.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine for Government use..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free of...

  20. 27 CFR 24.296 - Taxpaid wine operations.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine operations..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Taxpaid Wine Operations § 24.296 Taxpaid wine operations. (a) General. The proprietor may conduct taxpaid wine operations authorized by...

  1. 27 CFR 24.213 - Heavy bodied blending wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

  2. 27 CFR 24.256 - Bottle aging wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottle aging wine. 24.256... OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and Labeling of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

  3. 27 CFR 24.311 - Taxpaid wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.311 Taxpaid wine record. A proprietor who has taxpaid United States or foreign wine on taxpaid wine premises or on taxpaid wine bottling house...

  4. Environmental attitudes towards wine tourism

    OpenAIRE

    Nelson Barber, Nelson; Taylor,Chris; Deale,Cynthia

    2010-01-01

    Christopher Taylor1, Nelson Barber2, Cynthia Deale31School of Business, Eastern New Mexico University, Portales, Roosevelt County, NM, USA; 2Whittemore School of Business, University of New Hampshire, Durham, NH, USA; 3Department of Hospitality Management, East Carolina University, Greenville, NC , USAAbstract: Wine tourism marketers frequently seek new ways to promote destinations, often executing ecologically sustainable practices. As consumer environmental knowledge of a wine tourism desti...

  5. Conducting wine marketing research with impact in China: Guidelines for design, execution and dissemination

    OpenAIRE

    Justin Cohen; Larry Lockshin

    2017-01-01

    China is the fastest growing wine market, but conducting research there is fraught with a variety of issues. This article explores some of the issues the authors have dealt with in conducting wine marketing research in China over the last five years. We discuss issues with the design of research to focus on important issues for both academics and the industry. We relate the key problems in gaining proper translation and useful sampling procedures. Finally, we provide some guidelines for commu...

  6. Different preferences for wine communication

    Directory of Open Access Journals (Sweden)

    Sandro Sillani

    2017-06-01

    Full Text Available This study aimed at verifying the presence of variations in the reactions of different types of audiences to certain communication tools for wine. Five samples of audiences were compared: wine professionals, organic produce specialists, wine tourists, and two samples of general tourists. The following bundle of attributes were considered: name of the grape; information on organic production methods; type of closure; QR code; landscape; advertising language. Diverse audience’s preferences were measured by conjoint analysis. The results have shown a common sensitivity to certain attributes, and a different or contrary sensitivity to others. In particular, all samples have demonstrated that: 1 certified organic wines communicated in standard wine-market style have the potential of becoming market leaders; 2 photographs facilitate the acceptance of technologically-advanced closures; 3 the presence of the QR code in printed advertisements increases the expected value of the product; 4a landscape characterised by holistic “garden viticulture” increases preferences. Textual language was more effective with professionals, while photographic language was more effective with tourists. Supplementary information on the organic production methods, in addition to the mandatory labelling requirements, increased the preferences of professionals and wine tourists, and was counterproductive with the general tourists.

  7. Microbial Glycosidases for Wine Production

    Directory of Open Access Journals (Sweden)

    Sergi Maicas

    2016-08-01

    Full Text Available Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. The yeasts present in spontaneous fermentation may be divided into two groups: the Saccharomyces yeasts, particularly S. cerevisiae; and the non-Saccharomyces yeasts, which include members of the genera Rhodotorula, Pichia, Candida, Debaryomyces, Metschtnikowia, Hansenula, and Hanseniaspora. S. cerevisiae yeasts are able to convert sugar into ethanol and CO2 via fermentation. They have been used by humans for thousands of years for the production of fermented beverages and foods, including wine. Their enzymes provide interesting organoleptic characteristics in wine. Glycosidases with oenological implications have been widely reported in yeasts, bacteria, and fungi. β-Glucosidase activity is involved in the release of terpenes to wine, thus contributing to varietal aroma. α-Rhamnosidase, α-arabinosidase, or β-apiosidase activities have also been reported to contribute to the wine production process. Oenococcus oeni (a lactic acid bacteria present in wine also has numerous glycosidases, and their activities contribute to the liberation of several aromatic compounds which contribute to floral and fruity wine characteristics.

  8. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines.

    Science.gov (United States)

    Aleixandre-Tudo, Jose Luis; Buica, Astrid; Nieuwoudt, Helene; Aleixandre, Jose Luis; du Toit, Wessel

    2017-05-24

    Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters. The selection of spectrophotometry was based on its ease of use as a routine analytical technique. On the basis of the number of citations, as well as the advantages and disadvantages reported, the modified Somers assay appears as a multistep, simple, and robust procedure that provides a good estimation of the state of the anthocyanins equilibria. Precipitation methods for total tannin levels have also been identified as preferred protocols for these types of compounds. Good reported correlations between methods (methylcellulose precipitable vs bovine serum albumin) and between these and perceived red wine astringency, in combination with the adaptation to high-throughput format, make them suitable for routine analysis. The bovine serum albumin tannin assay also allows for the estimation of the anthocyanins content with the measurement of small and large polymeric pigments. Finally, the measurement of wine color using the CIELab space approach is also suggested as the protocol of choice as it provides good insight into the wine's color properties.

  9. Yeast species associated with wine grapes in China.

    Science.gov (United States)

    Li, Shuang-Shi; Cheng, Chao; Li, Zheng; Chen, Jing-Yu; Yan, Bin; Han, Bei-Zhong; Reeves, Malcolm

    2010-03-31

    Having more information on the yeast ecology of grapes is important for wine-makers to produce wine with high quality and typical attributes. China is a significant wine-consuming country and is becoming a serious wine-producer, but little has been reported about the yeast ecology of local ecosystems. This study provides the first step towards the exploitation of the yeast wealth in China's vine-growing regions. The aim of this study was to investigate the yeast population density and diversity on three grape varieties cultivated in four representative vine-growing regions of China. Yeast species diversity was evaluated by using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and sequence analysis of the 5.8S internal transcribed spacer (ITS) ribosomal DNA (rDNA) region of cultivable yeasts. The grapes harbored yeast populations at 10(2)-10(6)CFU/mL, consisting mostly of non-Saccharomyces species. Seventeen different yeast species belonging to eight genera were detected on the grape samples tested, including Hanseniaspora uvarum, Cryptococcus flavescens, Pichia fermentans, Candida zemplinina, Cryptococcus carnescens, Candida inconpicua, Zygosaccharomyces fermentati, Issatchenkia terricola, Candida quercitrusa, Hanseniaspora guilliermondii, Candida bombi, Zygosaccharomyces bailii, Sporidiobolus pararoseus, Cryptococcus magnus, Metschnikowia pulcherrima, Issatchenkia orientalis and Pichia guilliermondii. H. uvarum and C. flavescens were the dominant species present on the grapes. For the first time Sporidiobolus pararoseus was discovered as an inhabitant of the grape ecosystem. The yeast community on grape berries was influenced by the grape chemical composition, vine-variety and vine-growing region. This study is the first to identify the yeast communities associated with grapes in China using molecular methods. The results enrich our knowledge of wine-related microorganisms, and can be used to promote the development of the local wine

  10. Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level.

    Science.gov (United States)

    Hunter, Jacobus J; Volschenk, Cornelis G

    2018-05-01

    The study aimed to unravel vineyard row orientation (NS, EW, NE-SW, NW-SE) and grape ripeness level (23, 25, 27 °Balling) implications for grape and wine composition and sensory properties/style (non-wooded/wooded wines) of Vitis vinifera L. cv. Shiraz (rootstock 101-14 Mgt). Soluble solid/titratable acidity ratios were lowest for EW, whereas warmer canopy sides (NW, N, NE) advanced grape ripening. Skin anthocyanins and phenolics generally decreased with ripening. NW-SE rows and S, SE, E and NE canopy sides showed highest skin total anthocyanins and phenolics. Wine total anthocyanins and phenolics increased with grape ripening; EW had lower values. Wine phenolic contents differed between canopy sides; N, NE, E and SE tended higher. Wine sensory profiles increased with grape ripening. For non-wooded wines, NW-SE and NE-SW row orientations generally resulted in highest scores, followed by NS. For EW rows, the N side presented better wines. Wood addition enhanced specific sensory descriptor perceptions. A large collection of wine styles surfaced in the same vineyard and terroir, increasing options to contribute positively to sustainable products. The study generated globally applicable, novel information vital for unlocking and valorising terroir/site potential for grape and wine chemical composition and wine sensory/style properties. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  11. The Plasmodium bottleneck: malaria parasite losses in the mosquito vector

    Science.gov (United States)

    Smith, Ryan C; Vega-Rodríguez, Joel; Jacobs-Lorena, Marcelo

    2014-01-01

    Nearly one million people are killed every year by the malaria parasite Plasmodium. Although the disease-causing forms of the parasite exist only in the human blood, mosquitoes of the genus Anopheles are the obligate vector for transmission. Here, we review the parasite life cycle in the vector and highlight the human and mosquito contributions that limit malaria parasite development in the mosquito host. We address parasite killing in its mosquito host and bottlenecks in parasite numbers that might guide intervention strategies to prevent transmission. PMID:25185005

  12. The Plasmodium bottleneck: malaria parasite losses in the mosquito vector

    Directory of Open Access Journals (Sweden)

    Ryan C Smith

    2014-08-01

    Full Text Available Nearly one million people are killed every year by the malaria parasite Plasmodium. Although the disease-causing forms of the parasite exist only in the human blood, mosquitoes of the genus Anopheles are the obligate vector for transmission. Here, we review the parasite life cycle in the vector and highlight the human and mosquito contributions that limit malaria parasite development in the mosquito host. We address parasite killing in its mosquito host and bottlenecks in parasite numbers that might guide intervention strategies to prevent transmission.

  13. SELECTION AND USE OF YEAST STRAINS ISOLATED FROM AUTOCHTHONOUS SOUTHERN ITALY GRAPEWINE CULTIVARS AND IMPACT ON AROMA PROFILE OF PRODUCED WINES

    OpenAIRE

    Boscaino, Floriana

    2015-01-01

    Today, the use of selected commercial yeasts (LSA) from Saccharomyces species "sensu stricto" is widespread, because it allows to minimize risks in the production process, to standardize the winemaking procedure and ensure the quality of the final product. On the other hand, the widespread use of starter cultures in the wine industry has resulted in a loss of wine sensory characteristics and in a flattening of those differences crucial to distinguish wines of different cultivars. For this ...

  14. Bordeaux of Talca and Champagne of Mendoza: Appellations of Origin and identity contamination of wines in Argentina and Chile

    Directory of Open Access Journals (Sweden)

    Pablo Alberto Lacoste

    2014-08-01

    Full Text Available The development of Appellations of Origin (AO is one of the wines of outstanding wine industry in Argentina and Chile subjects. Given the strong trend towards concentration of the wine industry in these two countries, it is relevant to study the AO because they represent an appropriate mechanism to reduce the gap and enhance the possibilities of SMEs. Why AO not have developed in Argentina and Chile? This article examines the causes that inhibit the development of local AO in the regional viticulture.

  15. Millennial Generation and Environmental Sustainability: The Role of Social Media in the Consumer Purchasing Behavior for Wine

    OpenAIRE

    Giovanni Sogari; Tommaso Pucci; Barbara Aquilani; Lorenzo Zanni

    2017-01-01

    In the coming years, social media technology will have a crucial role in environmental involvement and in encouraging sustainable behaviors in the wine industry. Sustainable development is becoming a crucial topic for many consumers. Also, in the wine industry much research has been carried out to decrease the environmental impact, with a particular focus on renewable energy use, greenhouse gas emissions, pesticides reduction, water and waste management, biodiversity, soil and landscape prese...

  16. Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc: Effects of High Hydrostatic Pressure Processing

    Directory of Open Access Journals (Sweden)

    Vilbett Briones-Labarca

    2017-01-01

    Full Text Available High hydrostatic pressure (HHP has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2 values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.

  17. Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.

    Science.gov (United States)

    Luo, Zongli; Walkey, Christopher J; Madilao, Lufiani L; Measday, Vivien; Van Vuuren, Hennie J J

    2013-08-01

    Control of volatile acidity (VA) is a major issue for wine quality. In this study, we investigated the production of VA by a deletion mutant of the fermentation stress response gene AAF1 in the budding yeast Saccharomyces cerevisiae. Fermentations were carried out in commercial Chardonnay grape must to mimic industrial wine-making conditions. We demonstrated that a wine yeast strain deleted for AAF1 reduced acetic acid levels in wine by up to 39.2% without increasing the acetaldehyde levels, revealing a potential for industrial application. Deletion of the cytosolic aldehyde dehydrogenase gene ALD6 also reduced acetic acid levels dramatically, but increased the acetaldehyde levels by 41.4%, which is not desired by the wine industry. By comparison, ALD4 and the AAF1 paralog RSF2 had no effects on acetic acid production in wine. Deletion of AAF1 was detrimental to the growth of ald6Δ and ald4Δald6Δ mutants, but had no effect on acetic acid production. Overexpression of AAF1 dramatically increased acetic acid levels in wine in an Ald6p-dependent manner, indicating that Aaf1p regulates acetic acid production mainly via Ald6p. Overexpression of AAF1 in an ald4Δald6Δ strain produced significantly more acetic acid in wine than the ald4Δald6Δ mutant, suggesting that Aaf1p may also regulate acetic acid synthesis independently of Ald4p and Ald6p. © 2013 Federation of European Microbiological Societies. Published by John Wiley & Sons Ltd. All rights reserved.

  18. Genomic evolution of Saccharomyces cerevisiae under Chinese rice wine fermentation.

    Science.gov (United States)

    Li, Yudong; Zhang, Weiping; Zheng, Daoqiong; Zhou, Zhan; Yu, Wenwen; Zhang, Lei; Feng, Lifang; Liang, Xinle; Guan, Wenjun; Zhou, Jingwen; Chen, Jian; Lin, Zhenguo

    2014-09-10

    Rice wine fermentation represents a unique environment for the evolution of the budding yeast, Saccharomyces cerevisiae. To understand how the selection pressure shaped the yeast genome and gene regulation, we determined the genome sequence and transcriptome of a S. cerevisiae strain YHJ7 isolated from Chinese rice wine (Huangjiu), a popular traditional alcoholic beverage in China. By comparing the genome of YHJ7 to the lab strain S288c, a Japanese sake strain K7, and a Chinese industrial bioethanol strain YJSH1, we identified many genomic sequence and structural variations in YHJ7, which are mainly located in subtelomeric regions, suggesting that these regions play an important role in genomic evolution between strains. In addition, our comparative transcriptome analysis between YHJ7 and S288c revealed a set of differentially expressed genes, including those involved in glucose transport (e.g., HXT2, HXT7) and oxidoredutase activity (e.g., AAD10, ADH7). Interestingly, many of these genomic and transcriptional variations are directly or indirectly associated with the adaptation of YHJ7 strain to its specific niches. Our molecular evolution analysis suggested that Japanese sake strains (K7/UC5) were derived from Chinese rice wine strains (YHJ7) at least approximately 2,300 years ago, providing the first molecular evidence elucidating the origin of Japanese sake strains. Our results depict interesting insights regarding the evolution of yeast during rice wine fermentation, and provided a valuable resource for genetic engineering to improve industrial wine-making strains. © The Author(s) 2014. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.

  19. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

    OpenAIRE

    Belda Aguilar, Ignacio; Ruiz, Javier; Esteban Fernández, Adelaida; Navascués, Eva; Marquina Díaz, Domingo; Santos de la Sen, Antonio; Moreno Arribas, M. Victoria

    2017-01-01

    Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production ...

  20. Decoupled systems on trial: Eliminating bottlenecks to improve aquaponic processes.

    Directory of Open Access Journals (Sweden)

    Hendrik Monsees

    Full Text Available In classical aquaponics (coupled aquaponic systems, 1-loop systems the production of fish in recirculating aquaculture systems (RAS and plants in hydroponics are combined in a single loop, entailing systemic compromises on the optimal production parameters (e.g. pH. Recently presented decoupled aquaponics (2-loop systems have been awarded for eliminating major bottlenecks. In a pilot study, production in an innovative decoupled aquaponic system was compared with a coupled system and, as a control, a conventional RAS, assessing growth parameters of fish (FCR, SGR and plants over an experimental period of 5 months. Soluble nutrients (NO3--N, NO2--N, NH4+-N, PO43-, K+, Ca2+, Mg2+, SO42-, Cl2- and Fe2+, elemental composition of plants, fish and sludge (N, P, K, Ca, Mg, Na, C, abiotic factors (temperature, pH, oxygen, and conductivity, fertilizer and water consumption were determined. Fruit yield was 36% higher in decoupled aquaponics and pH and fertilizer management was more effective, whereas fish production was comparable in both systems. The results of this pilot study clearly illustrate the main advantages of decoupled, two-loop aquaponics and demonstrate how bottlenecks commonly encountered in coupled aquaponics can be managed to promote application in aquaculture.

  1. Decoupled systems on trial: Eliminating bottlenecks to improve aquaponic processes.

    Science.gov (United States)

    Monsees, Hendrik; Kloas, Werner; Wuertz, Sven

    2017-01-01

    In classical aquaponics (coupled aquaponic systems, 1-loop systems) the production of fish in recirculating aquaculture systems (RAS) and plants in hydroponics are combined in a single loop, entailing systemic compromises on the optimal production parameters (e.g. pH). Recently presented decoupled aquaponics (2-loop systems) have been awarded for eliminating major bottlenecks. In a pilot study, production in an innovative decoupled aquaponic system was compared with a coupled system and, as a control, a conventional RAS, assessing growth parameters of fish (FCR, SGR) and plants over an experimental period of 5 months. Soluble nutrients (NO3--N, NO2--N, NH4+-N, PO43-, K+, Ca2+, Mg2+, SO42-, Cl2- and Fe2+), elemental composition of plants, fish and sludge (N, P, K, Ca, Mg, Na, C), abiotic factors (temperature, pH, oxygen, and conductivity), fertilizer and water consumption were determined. Fruit yield was 36% higher in decoupled aquaponics and pH and fertilizer management was more effective, whereas fish production was comparable in both systems. The results of this pilot study clearly illustrate the main advantages of decoupled, two-loop aquaponics and demonstrate how bottlenecks commonly encountered in coupled aquaponics can be managed to promote application in aquaculture.

  2. A bottleneck model of set-specific capture.

    Directory of Open Access Journals (Sweden)

    Katherine Sledge Moore

    Full Text Available Set-specific contingent attentional capture is a particularly strong form of capture that occurs when multiple attentional sets guide visual search (e.g., "search for green letters" and "search for orange letters". In this type of capture, a potential target that matches one attentional set (e.g. a green stimulus impairs the ability to identify a temporally proximal target that matches another attentional set (e.g. an orange stimulus. In the present study, we investigated whether set-specific capture stems from a bottleneck in working memory or from a depletion of limited resources that are distributed across multiple attentional sets. In each trial, participants searched a rapid serial visual presentation (RSVP stream for up to three target letters (T1-T3 that could appear in any of three target colors (orange, green, or lavender. The most revealing findings came from trials in which T1 and T2 matched different attentional sets and were both identified. In these trials, T3 accuracy was lower when it did not match T1's set than when it did match, but only when participants failed to identify T2. These findings support a bottleneck model of set-specific capture in which a limited-capacity mechanism in working memory enhances only one attentional set at a time, rather than a resource model in which processing capacity is simultaneously distributed across multiple attentional sets.

  3. 27 CFR 31.232 - Wine bottling.

    Science.gov (United States)

    2010-04-01

    .... The decanting of wine by caterers or other retail dealers for table or room service, banquets, and... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine bottling. 31.232... OF THE TREASURY LIQUORS ALCOHOL BEVERAGE DEALERS Miscellaneous § 31.232 Wine bottling. Each person...

  4. The Essentials of Proper Wine Service.

    Science.gov (United States)

    Manago, Gary H.

    This instructional unit was designed to assist the food services instructor and/or the restaurant manager in training students and/or staff in the proper procedure for serving wines to guests. The lesson plans included in this unit focus on: (1) the different types of wine glasses and their uses; (2) the parts of a wine glass; (3) the proper…

  5. Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis.

    Science.gov (United States)

    Wollan, David; Pham, Duc-Truc; Wilkinson, Kerry Leigh

    2016-10-12

    The relative proportion of water and ethanol present in alcoholic beverages can significantly influence the perception of wine sensory attributes. This study therefore investigated changes in wine ethanol concentration due to evaporation from wine glasses. The ethanol content of commercial wines exposed to ambient conditions while in wine glasses was monitored over time. No change in wine ethanol content was observed where glasses were covered with plastic lids, but where glasses were not covered, evaporation had a significant impact on wine ethanol content, with losses from 0.9 to 1.9% alcohol by volume observed for wines that received direct exposure to airflow for 2 h. Evaporation also resulted in decreases in the concentration of some fermentation volatiles (determined by gas chromatography-mass spectrometry) and a perceptible change in wine aroma. The rate of ethanol loss was strongly influenced by exposure to airflow (i.e., from the laboratory air-conditioning unit), together with certain glass shape and wine parameters; glass headspace in particular. This is the first study to demonstrate the significant potential for ethanol evaporation from wine in wine glasses. Research findings have important implications for the technical evaluation of wine sensory properties; in particular, informal sensory trials and wine show judging, where the use of covers on wine glasses is not standard practice.

  6. Optimization of Processing Technology of Compound Dandelion Wine

    Directory of Open Access Journals (Sweden)

    Wu Jixuan

    2016-01-01

    Full Text Available Exploring dandelion food has been the concern in fields of the food processing and pharmaceutical industry for playing exact curative effect on high-fat-diet induced hepatic steatosis and diuretic activity. Few dandelion foods including drinks and microencapsulation were explored and unilateral dandelion wine were less carried out for its bitter flavour. In tis paper, to optimize the processing technologies of fermented compound wine from dandelion root, the orthogonal experiment design method was used to composite dandelion root powder with glutinous rice and schisandra fruit and optimize the fermenting parameters. Four factors with dandelion content, schisandra content, acidity and sugar content were discussed. The acidity factor was firstly confirmed as 7.0 g/L. The other three factors were confirmed by a series experiments as dandelion 0.55%, schisandra 0.5%, sugar 22%. With nine step processing of mixing substrate, stirring with water, cooking rice, amylase saccharification, pectinase hydrolysis, adjusting juice, fermenting with yeast, fitering, aging, sterilization, a light yellow wine with the special taste with flavour of dandelion, schisandra and rice and less bitter, few index were determined as 14.7% alcohol, 6.85 g/L acidity. A dandelion fermented compound wine with suitable flavour and sanitarian function was developed for enriching the dandelion food.

  7. How atmosphere in a restaurant can influence positively wine consumption?

    OpenAIRE

    Vangelisti, Marie

    2017-01-01

    Master's thesis in International hotel and tourism management : Culinary leadership and innovation In today's restaurant industry, the global atmosphere of a place (ambiance, decoration, food, music…) has more influence on consumption behavior than the food itself. That is why the aims of this paper is to know how to manage the restaurant atmosphere in order to increase wine sales. Based on a literature review, an atmospheric model has been defined, by referring to this model, the restaura...

  8. New wine-growing regions of Brazil and their importance in the evolution of Brazilian wine

    Directory of Open Access Journals (Sweden)

    Wurz Douglas André

    2017-01-01

    Full Text Available The objective of this work is to characterize the new Brazilian wine regions, describing their edaphoclimatic and productive characteristics, wine types, and their importance in the evolution of Brazilian wine industry. The Campanha Gaúcha is characterized by flat lands, presents a high number of hours of light, and dry summers, guaranteeing a complete maturation of the grapes. Including the locations The Southeastern Region of Rio Grande do Sul presents pronounced ripples, located in altitudes between 400 and 600 m, presenting dry and sunny summers with cold nights, stony soil; Merlot and Cabernet Franc are the outstanding varieties. In the northern plateau of Rio Grande do Sul, at 1000 m a.s.l., the region of Campos de Cima da Serra has a characteristic high solar incidence, and due to the low nocturnal temperatures. The Altitude Region of Santa Catarina State presents similar characteristics to those found in the Campos de Cima da Serra, with vineyards located between 900 and 1400 m, the slow maturation promotes the preservation of acidity and high levels of aromatic compounds, which confer freshness and typical white wines, respectively, especially those made from the Sauvignon Blanc. Located at medium elevations of 900 to 1100 m, the region of Greater Curitiba with hot days and mild nights, stands out for the production of varieties of short to medium cycle, because it presents humid summers favoring the occurrence of diseases fungal infections. The South of Minas Gerais State presents mean altitudes of 800 and 1000 m, in which the technique of double pruning was adopted, leading the grapes maturation to occur during the winter, when a dry season with mild temperatures is found, making it an ideal place to produce high quality Syrah wines. In São Paulo State, altitudes between 1,000 and 1,300 m a.s.l. are found, where cool nights and excellent sunshine during the day provide thermal amplitude of 10°C at the time of harvest

  9. Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.

    Science.gov (United States)

    Casassa, Luis Federico; Keller, Markus; Harbertson, James F

    2015-04-29

    Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard regime (IS), yield was reduced over the three years by 37% in a full-deficit (FD) regime and by 18% in an early deficit (ED) regime, whereas no yield reduction occurred with a late deficit (LD) regime. Relative to IS, skin anthocyanin concentration (fresh weight basis) was 18% and 24% higher in ED and FD, respectively, whereas no effect was seen in LD. Seed tannin concentration was 3% and 8% higher in ED and FD, respectively, relative to the other two RDI regimes, whereas seed tannin content (amount per berry) was higher in IS than in FD. There were no practically relevant effects on the basic chemistry of the wines. The finished wines showed concentrations of tannins and anthocyanins that generally mirrored observed differences in skin and seed phenolic concentrations, although these were amplified in FD wines. Descriptive sensory analysis of the 2008 wines showed that FD wines were the most saturated in color, with higher purple hue, roughness, dryness and harshness, followed by ED wines, whereas IS and LD wines were less saturated in color and with higher brown and red hues. Overall, FD and ED seemed to yield fruit and wine with greater concentrations of phenolics than IS and LD, with the additional advantage of reducing water usage. However, these apparent benefits need to be balanced out with reductions in crop yields and potential long-term effects associated with pre-véraison water deficits.

  10. Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines

    Directory of Open Access Journals (Sweden)

    Luis Federico Casassa

    2015-04-01

    Full Text Available Four regulated deficit irrigation (RDI regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard regime (IS, yield was reduced over the three years by 37% in a full-deficit (FD regime and by 18% in an early deficit (ED regime, whereas no yield reduction occurred with a late deficit (LD regime. Relative to IS, skin anthocyanin concentration (fresh weight basis was 18% and 24% higher in ED and FD, respectively, whereas no effect was seen in LD. Seed tannin concentration was 3% and 8% higher in ED and FD, respectively, relative to the other two RDI regimes, whereas seed tannin content (amount per berry was higher in IS than in FD. There were no practically relevant effects on the basic chemistry of the wines. The finished wines showed concentrations of tannins and anthocyanins that generally mirrored observed differences in skin and seed phenolic concentrations, although these were amplified in FD wines. Descriptive sensory analysis of the 2008 wines showed that FD wines were the most saturated in color, with higher purple hue, roughness, dryness and harshness, followed by ED wines, whereas IS and LD wines were less saturated in color and with higher brown and red hues. Overall, FD and ED seemed to yield fruit and wine with greater concentrations of phenolics than IS and LD, with the additional advantage of reducing water usage. However, these apparent benefits need to be balanced out with reductions in crop yields and potential long-term effects associated with pre-véraison water deficits.

  11. Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling.

    Science.gov (United States)

    Caillé, Soline; Samson, Alain; Wirth, Jérémie; Diéval, Jean-Baptiste; Vidal, Stéphane; Cheynier, Véronique

    2010-02-15

    It is widely accepted that oxygen contributes to wine development by impacting its colour, aromatic bouquet, and mouth-feel properties. The wine industry can now also take advantage of engineered solutions to deliver known amounts of oxygen into bottles through the closures. This study was aimed at monitoring the influence of oxygen pick-up, before (micro-oxygenation, Mox) and after (nano-oxygenation) bottling, on wine sensory evolution. Red Grenache wines were prepared either by flash release (FR) or traditional soaking (Trad) and with or without Mox during elevage (FR+noMox, FR+Mox, Trad+noMox, Trad+Mox). The rate of nano oxygenation was controlled by combining consistent oxygen transfer rate (OTR) closures and different oxygen controlled storage conditions. Wine sensory characteristics were analyzed by sensory profile, at bottling (T0) and after 5 and 10 months of ageing, by a panel of trained judges. Effects of winemaking techniques and OTR were analyzed by multivariate analysis (principal component analysis and agglomerative hierarchical clustering) and analysis of variance. Results showed that, at bottling, Trad wines were perceived more animal and FR wines more bitter and astringent. Mox wines showed more orange shade. At 5 and 10 months, visual and olfactory differences were observed according to the OTR levels: modalities with higher oxygen ingress were darker and fruitier but also perceived significantly less animal than modalities with lower oxygen. Along the 10 months of ageing, the influence of OTR became more important as shown by increased significance levels of the observed differences. As the mouth-feel properties of the wines were mainly dictated by winemaking techniques, OTR had only little impact on "in mouth" attributes. Copyright 2009 Elsevier B.V. All rights reserved.

  12. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.

    Science.gov (United States)

    Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben B; Petersen, Mikael A; Bredie, Wender Lp

    2017-08-01

    There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains. Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  13. Using sustainable development actions to promote the relevance of mountain wines in export markets

    Directory of Open Access Journals (Sweden)

    Graça António R.

    2017-11-01

    Full Text Available Sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs (WCED, 1987. For the business community, sustainability is more than mere window-dressing. By adopting sustainable practices, companies can gain a competitive edge, increase their market share, and boost shareholder value (IISD, 2013. The wine industry has incorporated sustainability into its business strategy for a long time. In the USA, several industry organizations promoted its adoption by both grape growers and winemakers. In mountain wine regions, sustainability becomes more important as these regions generally struggle with reduced competitiveness due to inherent difficulties such as accessibility, remoteness, sparseness of business and population, topography and pedoclimatology (EUROMONTANA 2005. Therefore, any improvement in sustainability is a key factor for the viability of mountain wine producers. Sogrape Vinhos farms 480 ha of mountain vineyards in DWR securing the quality base of grapes for its SANDEMAN Port and CASA FERREIRINHA Douro wines. The company continuously adopted sustainable practices across the whole value chain, from grape to glass. This paper illustrates how a simple, but comprehensive, sustainability assessment, as proposed by a US-based award, can be used to monitor and improve sustainable development practices for a wine business set in an adverse environment, while raising awareness in a key market for wines produced in a mountain vineyard area such as the DWR.

  14. Application of ultrasound to improve lees ageing processes in red wines.

    Science.gov (United States)

    Del Fresno, Juan Manuel; Loira, Iris; Morata, Antonio; González, Carmen; Suárez-Lepe, Jose Antonio; Cuerda, Rafael

    2018-09-30

    Ageing on lees (AOL) is a technique that increases volatile compounds, promotes colour stability, improves mouthfeel and reduces astringency in red wines. The main drawback is that it is a slow process. Several months are necessary to obtain perceptible effects in wines. Different authors have studied the application of new techniques to accelerate the AOL process. Ultrasound (US) has been used to improve different food industry processes; it could be interesting to accelerate the yeast autolysis during AOL. This work evaluates the use of the US technique together with AOL and oak chips for this purpose studying the effects of different oenological parameters of red wines. The results obtained indicate an increase of polysaccharides content when US is applied in wine AOL. In addition, total polyphenol index (TPI) and volatile acidity were not affected. However, this treatment increases the dissolved oxygen affecting the volatile compounds and total anthocyanins. Copyright © 2018 Elsevier Ltd. All rights reserved.

  15. Profiling the high frequency wine consumer by price segmentation in the US market

    Directory of Open Access Journals (Sweden)

    Liz Thach

    2015-06-01

    Full Text Available Heavy users of consumer products are important to marketers as a profitable target segment. This is equally true in the wine industry, but with the added precaution of encouraging responsible consumption. This study examines the attributes and behaviors of 681 high frequency (heavy-user wine consumers in the US, based on a price segmentation of High, Moderate, and Low Spenders. For this study, price segmentation was defined as the price typically paid for a bottle of wine for home consumption. Significant differences were discovered based on gender, age, income, wine involvement, shopping channel, ecommerce/social media usage and other key areas. Implications for marketing managers as well as areas of future research are described.

  16. Different commercial yeast strains affecting the volatile and sensory profile of cava base wine.

    Science.gov (United States)

    Torrens, Jordi; Urpí, Pilar; Riu-Aumatell, Montserrat; Vichi, Stefania; López-Tamames, Elvira; Buxaderas, Susana

    2008-05-10

    36 semi-industrial fermentations were carried out with 6 different yeast strains in order to assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and Y6) showed the fastest fermentation rates throughout 3 harvests and on 2 grape varieties. The wines fermented by three of the tested strains (Y5, Y3 and Y4) stand out for their high amounts of esters and possessed the highest fruity character. Wines from strains producing low amounts of esters and high concentrations of medium chain fatty acids, higher alcohols and six-carbon alcohols were the least appreciated at the sensory analysis. The data obtained in the present study show how the yeast strain quantitatively affects the final chemical and volatile composition of cava base wines and have repercussions on their sensory profile, independently of must variety and harvest year.

  17. Exploring features and opportunities of rapid-growth wine firms in Chile

    Directory of Open Access Journals (Sweden)

    Jorge J. Román

    2017-04-01

    Full Text Available While much has been studied regarding the wine industry in Spain and France, little has been studied in developing countries. The aim of this work is to study the characteristics of dynamic wine firms in Chile. This paper presents qualitative research and reports six cases of wine companies, where several variables are analyzed according to Barringer, Jones and Neubaum framework. These variables include prior experience, founders’ knowledge regarding large company management, the use of strategic-planning systems and the use of new technology in the majority of its production. The results of this research could prove insightful for wine entrepreneurs looking to enhance their growth, based on greater differentiation and innovation, and not only on being competitive in pricing.

  18. Physico-chemical characterisation of Slovak wines

    Directory of Open Access Journals (Sweden)

    Barbora Lapčíková

    2017-01-01

    Full Text Available The aim of the present study was characterisation of selected varieties of still wines produced in Slovak Republic in vintage year 2013 and one 2012. There were tested ten samples of nine varieties of wines originated from Malokarpatská "Lesser Carpathian" and Južnoslovenská "Southern Slovakia" wine regions of Slovak Republic, Dornfelder, Frankovka modrá, Svätovarinecké, Zweigeltrebe, Müller Thurgau, Veltlínské zelené, Rizling rýnsky, Rizling vlašský and Sauvignon wines. There were studied selected physico-chemical properties of tested wines as a total contents of anthocyanins and polyphenols by means of spectrophotometry, titratable acidity, density and chromatic characteristics. The highest content of anthocyanins (TAC was found in red wine Frankovka modrá, 183 mg.L-1 and the lowest for sample rose wine St. Laurent 19 mg.L-1. The content of total phenolic compounds as a gallic acid was in range 2833 to 1961 mg.L-1 for red wines, 1016 and 1013 mg.L-1 for rose wines, 1085 to 549 mg.L-1for white wines.  Total acidy was average 6.3 ±0.3 g.L-1 only for Ryzling rýnský, 8.2 g.L-1 and Sauvignon rose 8.0 g.L-1 and was expressed as the amount of tartaric acid. Quality of wines can be expressed by colour intensity too. Was evaluated and compared intensity of colour in wines by CIE Lab method and the total differences between red, rose and white wine DE* was calculated. The most differences was found for Svätovarinecké a Frankovka modrá (2.5 - red wines ("clearly perceptible" and 4.9 for Veltlýnské zelené and Müller Thurgau - white wine ("moderating effect".

  19. The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine.

    Science.gov (United States)

    Röcker, Jessica; Schmitt, Matthias; Pasch, Ludwig; Ebert, Kristin; Grossmann, Manfred

    2016-11-01

    Due to the increase of sugar levels in wine grapes as one of the impacts of climate change, alcohol reduction in wines becomes a major focus of interest. This study combines the use of glucose oxidase and catalase activities with the aim of rapid conversion of glucose into non-fermentable gluconic acid. The H2O2 hydrolysing activity of purified catalase is necessary in order to stabilize glucose oxidase activity. After establishing the adequate enzyme ratio, the procedure was applied in large-scale trials (16L- and 220L-scale) of which one was conducted in a winery under industrial wine making conditions. Both enzyme activity and wine flavour were clearly influenced by the obligatory aeration in the different trials. With the enzyme treatment an alcohol reduction of 2%vol. was achieved after 30h of aeration. However the enzyme treated wines were significantly more acidic and less typical. Copyright © 2016. Published by Elsevier Ltd.

  20. Fun with singing wine glasses

    Science.gov (United States)

    Boone, Christine; Galloway, Melodie; Ruiz, Michael J.

    2018-05-01

    A fun activity is presented using singing wine glasses for introductory physics students. Students tune a white wine glass and a red wine glass to as many semitones as possible by filling the glasses with the appropriate amounts of water. A smart phone app is used to measure the frequencies of equal-temperament tones. Then plots of frequency against water volume percent are made using a spreadsheet. Students can also play combinations of pitches with several glasses. A video (Ruiz 2018 Video: Singing glasses http://mjtruiz.com/ped/wineglasses/) is provided which includes an excerpt of a beautiful piece written for singing glasses and choir: Stars by Latvian composer Ēriks Ešenvalds.

  1. Raman spectroscopy of white wines.

    Science.gov (United States)

    Martin, Coralie; Bruneel, Jean-Luc; Guyon, François; Médina, Bernard; Jourdes, Michael; Teissedre, Pierre-Louis; Guillaume, François

    2015-08-15

    The feasibility of exploiting Raman scattering to analyze white wines has been investigated using 3 different wavelengths of the incoming laser radiation in the near-UV (325 nm), visible (532 nm) and near infrared (785 nm). To help in the interpretation of the Raman spectra, the absorption properties in the UV-visible range of two wine samples as well as their laser induced fluorescence have also been investigated. Thanks to the strong intensity enhancement of the Raman scattered light due to electronic resonance with 325 nm laser excitation, hydroxycinnamic acids may be detected and analyzed selectively. Fructose and glucose may also be easily detected below ca. 1000 cm(-1). This feasibility study demonstrates the potential of the Raman spectroscopic technique for the analysis of white wines. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. QUALITY EVALUATION OF DENDALION WINE

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    Aldona Sugintienė

    2010-01-01

    Full Text Available The world tendencies are pronounced to attach significance to production of natural fermentation alcohol drinks. The fanciers of drinks take interest in the production of homemade drinks, and especially healthy drinks.Production of original and even health friendly drinks has been recently a matter of increased interest among amateur producers and drink manufacturers in Europe as well. Dandelion wine is one of the drinks produced by use of different amounts of various ingredients and available equipment in the fermentation laboratory. The following characteristics are determined upon the main fermentation in the matured and clarified wine:- sensory indicators (color, appearance and clearness; aroma and bouquets, taste and texture, and aftertaste,- analytical indicators (alcoholic strength by volume, determination of sugars, total acidity, volatile acidity.Dandelions wine is most distinguished by its flavor characteristics.

  3. Generation Y preferences towards wine

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Krystallis Krontalis, Athanasios; Mocanu, Ana

    2012-01-01

    Purpose – The purpose of this paper is to explore differences in wine preferences between Generation Y and older cohorts in the USA. Design/methodology/approach – A total of 260 US consumers participated in a web-based survey that took place in April 2010. The best-worst scaling method was applied...... measuring the level of importance given by participants to a list of most common attributes used in choice of wine. Independent sample t-tests were applied to compare the best-worst scores between Generation Y and older cohorts. Findings – Differences were found in the level of importance that Generation Y...... gives to wine attributes in comparison to older cohorts. Generation Y was found to attach more importance to attributes such as “Someone recommended it”, “Attractive front label” and “Promotional display in-store”, whereas older cohorts gave more importance to attributes such as “I read about it...

  4. Wine polyphenols: potential agents in neuroprotection.

    Science.gov (United States)

    Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

    2012-01-01

    There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols.

  5. Wine Polyphenols: Potential Agents in Neuroprotection

    Science.gov (United States)

    Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

    2012-01-01

    There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols. PMID:22829964

  6. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept

    Directory of Open Access Journals (Sweden)

    Ignacio Belda

    2017-05-01

    Full Text Available Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns. The concept of terroir, far from being a rural term, conceals a wide range of analytical parameters that are the basis of the knowledge-based enology trend. In this sense, the biological aspect of soils has been underestimated for years, when actually it contains a great microbial diversity. This soil-associated microbiota has been described as determinant, not only for the chemistry and nutritional properties of soils, but also for health, yield, and quality of the grapevine. Additionally, recent works describe the soil microbiome as the reservoir of the grapevine associated microbiota, and as a contributor to the final sensory properties of wines. To understand the crucial roles of microorganisms on the entire wine making process, we must understand their ecological niches, population dynamics, and relationships between ‘microbiome- vine health’ and ‘microbiome-wine metabolome.’ These are critical steps for designing precision enology practices. For that purpose, current metagenomic techniques are expanding from laboratories, to the food industry. This review focuses on the current knowledge about vine and wine microbiomes, with emphasis on their biological roles and the technical basis of next-generation sequencing pipelines. An overview of molecular and informatics tools is included and new directions are proposed, highlighting

  7. The success factors and the major challenges that Tal-Massar Winery in Gozo needs to address to develop the full potential of wine tourism

    OpenAIRE

    Borg, Jesmond

    2017-01-01

    This study focuses on the concept of wine tourism as a growing niche on the island of Gozo. Over the last decade, Gozo has seen a synergy between wine and the tourism indus-try which has led to the development of what is commonly known as wine tourism. As in other countries, wine tourism on this small island is leaving an impact on the social and economic aspects. This research aims to portray the success factors and the major challenges that Gozo needs to address to develop the full pot...

  8. THE NEED OF DEVELOPING THE INVESTMENT OF WINE-MAKING IN THE REPUBLIC OF MOLDOVA IN ORDER TO ENTER THE EUROPEAN MARKET

    Directory of Open Access Journals (Sweden)

    Angela ŞESTACOVSCAIA

    2013-01-01

    Full Text Available Wine-making in the Republic of Moldova is an industrial sector with high growth potential. But in recent years the sector has undergone drastic changes. In order to harness the potential of the wine-making we need to invest in improving the quality of wine products, to develop new products, to enter new markets. In order to achieve these objectives in the country it is developed the restructuring program of the wine sector with financial support of the European Investment Bank.

  9. Yeast alter micro-oxygenation of wine: oxygen consumption and aldehyde production.

    Science.gov (United States)

    Han, Guomin; Webb, Michael R; Richter, Chandra; Parsons, Jessica; Waterhouse, Andrew L

    2017-08-01

    Micro-oxygenation (MOx) is a common winemaking treatment used to improve red wine color development and diminish vegetal aroma, amongst other effects. It is commonly applied to wine immediately after yeast fermentation (phase 1) or later, during aging (phase 2). Although most winemakers avoid MOx during malolactic (ML) fermentation, it is often not possible to avoid because ML bacteria are often present during phase 1 MOx treatment. We investigated the effect of common yeast and bacteria on the outcome of micro-oxygenation. Compared to sterile filtered wine, Saccharomyces cerevisiae inoculation significantly increased oxygen consumption, keeping dissolved oxygen in wine below 30 µg L -1 during micro-oxygenation, whereas Oenococcus oeni inoculation was not associated with a significant impact on the concentration of dissolved oxygen. The unfiltered baseline wine also had both present, although with much higher populations of bacteria and consumed oxygen. The yeast-treated wine yielded much higher levels of acetaldehyde, rising from 4.3 to 29 mg L -1 during micro-oxygenation, whereas no significant difference was found between the bacteria-treated wine and the filtered control. The unfiltered wine exhibited rapid oxygen consumption but no additional acetaldehyde, as well as reduced pyruvate. Analysis of the acetaldehyde-glycerol acetal levels showed a good correlation with acetaldehyde concentrations. The production of acetaldehyde is a key outcome of MOx and it is dramatically increased in the presence of yeast, although it is possibly counteracted by the metabolism of O. oeni bacteria. Additional controlled experiments are necessary to clarify the interaction of yeast and bacteria during MOx treatments. Analysis of the glycerol acetals may be useful as a proxy for acetaldehyde levels. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  10. Do Taxes Produce Better Wine?

    DEFF Research Database (Denmark)

    Ljunge, Jan Martin

    2011-01-01

    Theory predicts that unit taxes increase the quality consumed in a market, since unit taxes reduce the relative price of high quality goods. Ad valorem taxes, on the other hand, have no effect on relative prices, and should not affect product quality. The hypothesis is tested empirically in the U...... wine market. I find that the market share of high quality wine is significantly increased by unit taxes, and that there is no significant effect of ad valorem taxes, in accordance with the hypothesis and previous empirical studies....

  11. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

    Science.gov (United States)

    Bokulich, Nicholas A.; Collins, Thomas S.; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E.

    2016-01-01

    ABSTRACT Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir. PMID:27302757

  12. Client-server computer architecture saves costs and eliminates bottlenecks

    International Nuclear Information System (INIS)

    Darukhanavala, P.P.; Davidson, M.C.; Tyler, T.N.; Blaskovich, F.T.; Smith, C.

    1992-01-01

    This paper reports that workstation, client-server architecture saved costs and eliminated bottlenecks that BP Exploration (Alaska) Inc. experienced with mainframe computer systems. In 1991, BP embarked on an ambitious project to change technical computing for its Prudhoe Bay, Endicott, and Kuparuk operations on Alaska's North Slope. This project promised substantial rewards, but also involved considerable risk. The project plan called for reservoir simulations (which historically had run on a Cray Research Inc. X-MP supercomputer in the company's Houston data center) to be run on small computer workstations. Additionally, large Prudhoe Bay, Endicott, and Kuparuk production and reservoir engineering data bases and related applications also would be moved to workstations, replacing a Digital Equipment Corp. VAX cluster in Anchorage

  13. Mask manufacturing improvement through capability definition and bottleneck line management

    Science.gov (United States)

    Strott, Al

    1994-02-01

    In 1989, Intel's internal mask operation limited itself to research and development activities and re-inspection and pellicle application of externally manufactured masks. Recognizing the rising capital cost of mask manufacturing at the leading edge, Intel's Mask Operation management decided to offset some of these costs by manufacturing more masks internally. This was the beginning of the challenge they set to manufacture at least 50% of Intel's mask volume internally, at world class performance levels. The first step in responding to this challenge was the completion of a comprehensive operation capability analysis. A series of bottleneck improvements by focus teams resulted in an average cycle time improvement to less than five days on all product and less than two days on critical products.

  14. Strategic behavior and social outcomes in a bottleneck queue

    DEFF Research Database (Denmark)

    Breinbjerg, J.; Sebald, Alexander; Østerdal, L. P.

    2016-01-01

    the first-in-first-out (FIFO), last-in-first-out (LIFO), and service-in-random-order (SIRO) queue disciplines and compare these predictions to outcomes from a laboratory experiment. In line with our theoretical predictions, we find that people arrive with greater dispersion when participating under the LIFO......We theoretically and experimentally study the differential incentive effects of three well known queue disciplines in a strategic environment in which a bottleneck facility opens and impatient players decide when to arrive. For a class of three-player games, we derive equilibrium arrivals under...... discipline, whereas they tend to arrive immediately under FIFO and SIRO. As a consequence, shorter waiting times are obtained under LIFO as compared to FIFO and SIRO. However, while our theoretical predictions admit higher welfare under LIFO, this is not recovered experimentally as the queue disciplines...

  15. Situation awareness of active distribution network: roadmap, technologies, and bottlenecks

    DEFF Research Database (Denmark)

    Lin, Jin; Wan, Can; Song, Yonghua

    2016-01-01

    With the rapid development of local generation and demand response, the active distribution network (ADN), which aggregates and manages miscellaneous distributed resources, has moved from theory to practice. Secure and optimal operations now require an advanced situation awareness (SA) system so...... in the project of developing an SA system as the basic component of a practical active distribution management system (ADMS) deployed in Beijing, China, is presented. This paper reviews the ADN’s development roadmap by illustrating the changes that are made in elements, topology, structure, and control scheme....... Taking into consideration these hardware changes, a systematic framework is proposed for the main components and the functional hierarchy of an SA system for the ADN. The SA system’s implementation bottlenecks are also presented, including, but not limited to issues in big data platform, distribution...

  16. Reducing Concurrency Bottlenecks in Parallel I/O Workloads

    Energy Technology Data Exchange (ETDEWEB)

    Manzanares, Adam C. [Los Alamos National Laboratory; Bent, John M. [Los Alamos National Laboratory; Wingate, Meghan [Los Alamos National Laboratory

    2011-01-01

    To enable high performance parallel checkpointing we introduced the Parallel Log Structured File System (PLFS). PLFS is middleware interposed on the file system stack to transform concurrent writing of one application file into many non-concurrently written component files. The promising effectiveness of PLFS makes it important to examine its performance for workloads other than checkpoint capture, notably the different ways that state snapshots may be later read, to make the case for using PLFS in the Exascale I/O stack. Reading a PLFS file involved reading each of its component files. In this paper we identify performance limitations on broader workloads in an early version of PLFS, specifically the need to build and distribute an index for the overall file, and the pressure on the underlying parallel file system's metadata server, and show how PLFS's decomposed components architecture can be exploited to alleviate bottlenecks in the underlying parallel file system.

  17. Development of Young Coconut (Cocos nucifera Wine

    Directory of Open Access Journals (Sweden)

    Polemer M. Cuarto

    2017-05-01

    Full Text Available The study aimed to develop wine from young coconut water. This investigated the acceptability of the quality attributes of young coconut wine compared with commercial wine. Using a 5 - point hedonic scale, sensory evaluation test was done by the panelists (N=30 to evaluate the accep tability of the product quality attributes such as color, aroma and taste. Results of the sensory evaluation showed that young coconut wine has a pale light color, powerful aroma and sweet taste. Results also showed that panelists choose the color and tast e of the young coconut wine as its desirable attributes. Statistical analysis (p<0.05 showed significant difference in the color and aroma between young coconut wine and commercial wine but no significant difference in terms of taste.

  18. Resequencing data provide no evidence for a human bottleneck in Africa during the penultimate glacial period.

    Science.gov (United States)

    Sjödin, Per; E Sjöstrand, Agnès; Jakobsson, Mattias; Blum, Michael G B

    2012-07-01

    Based on the accumulation of genetic, climatic, and fossil evidence, a central theory in paleoanthropology stipulates that a demographic bottleneck coincided with the origin of our species Homo Sapiens. This theory proposes that anatomically modern humans--which were only present in Africa at the time--experienced a drastic bottleneck during the penultimate glacial age (130-190 kya) when a cold and dry climate prevailed. Two scenarios have been proposed to describe the bottleneck, which involve either a fragmentation of the range occupied by humans or the survival of one small group of humans. Here, we analyze DNA sequence data from 61 nuclear loci sequenced in three African populations using Approximate Bayesian Computation and numerical simulations. In contrast to the bottleneck theory, we show that a simple model without any bottleneck during the penultimate ice age has the greatest statistical support compared with bottleneck models. Although the proposed bottleneck is ancient, occurring at least 130 kya, we can discard the possibility that it did not leave detectable footprints in the DNA sequence data except if the bottleneck involves a less than a 3-fold reduction in population size. Finally, we confirm that a simple model without a bottleneck is able to reproduce the main features of the observed patterns of genetic variation. We conclude that models of Pleistocene refugium for modern human origins now require substantial revision.

  19. The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures

    DEFF Research Database (Denmark)

    Malherbe, Sulette; Menichelli, Elena; du Toit, Maret

    2013-01-01

    BackgroundMalolactic fermentation (MLF) mediated by lactic acid bacteria (LAB) has been shown to modulate chemical and sensory attributes of wine. This study investigated the relation between consumer liking, chemical and sensory attributes of Vitis vinifera L. cv. Pinotage wines that were made o...... attributes can influence consumer liking. Selection of an MLF starter culture can thus potentially be used to develop specific wine styles. (c) 2013 Society of Chemical Industry......BackgroundMalolactic fermentation (MLF) mediated by lactic acid bacteria (LAB) has been shown to modulate chemical and sensory attributes of wine. This study investigated the relation between consumer liking, chemical and sensory attributes of Vitis vinifera L. cv. Pinotage wines that were made...... over two vintages by four different lactic acid Oenococcus oeni starter cultures as well as a control treatment where MLF was prevented. ResultsDescriptive analysis showed that the sensory attributes buttery, caramel, vegetative flavour, fruity and nutty aroma differed significantly between the wines...

  20. The complexity of wine: clarifying the role of microorganisms.

    Science.gov (United States)

    Tempère, Sophie; Marchal, Axel; Barbe, Jean-Christophe; Bely, Marina; Masneuf-Pomarede, Isabelle; Marullo, Philippe; Albertin, Warren

    2018-05-01

    The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.

  1. Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry.

    Science.gov (United States)

    Zhang, Xin-Ke; Lan, Yi-Bin; Zhu, Bao-Qing; Xiang, Xiao-Feng; Duan, Chang-Qing; Shi, Ying

    2018-01-01

    Monosaccharides, organic acids and amino acids are the important flavour-related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyse these compounds in wine based on silylation derivatisation and gas chromatography-mass spectrometry (GC-MS), and apply this method to the investigation of the changes of these compounds and speculate upon their related influences on Cabernet Sauvignon wine flavour during wine ageing. This work presented a new approach for wine analysis and provided more information concerning red wine ageing. This method could simultaneously quantitatively analyse 2 monosaccharides, 8 organic acids and 13 amino acids in wine. A validation experiment showed good linearity, sensitivity, reproducibility and recovery. Multiple derivatives of five amino acids have been found but their effects on quantitative analysis were negligible, except for methionine. The evolution pattern of each category was different, and we speculated that the corresponding mechanisms involving microorganism activities, physical interactions and chemical reactions had a great correlation with red wine flavours during ageing. Simultaneously quantitative analysis of monosaccharides, organic acids and amino acids in wine was feasible and reliable and this method has extensive application prospects. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  2. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.

    Science.gov (United States)

    Deed, Rebecca C; Fedrizzi, Bruno; Gardner, Richard C

    2017-10-11

    Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10-15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more "fruity" aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2, and X5. Fourteen compounds were responsible for driving differences in aroma chemistry. The 12.5 °C-fermented wines had lower 3-mercaptohexan-1-ol (3MH) and higher alcohols but increased fruity acetate esters. However, a sensory panel did not find a significant difference between fruitiness in 75% of wine pairs based on fermentation temperature, in spite of chemical differences. For wine pairs with significant differences (25%), the 25 °C-fermented wines were fruitier than the 12.5 °C-fermented wines, with high fruitiness associated with 3MH. We propose that the benefits of low fermentation temperatures are not derived from increased fruitiness but a better balance between fruitiness and greenness. Even so, since 75% of wines showed no significant difference, higher fermentation temperatures could be utilized without detriment, lowering costs for the wine industry.

  3. Brazilian sparkling wine: A successful trajectory

    Directory of Open Access Journals (Sweden)

    Wurz Douglas André

    2017-01-01

    Full Text Available The objective of this study was to explore the evolution of internal and external commercialization of Brazilian sparkling wines during the period between 1986 and 2015, giving an overview of the current situation and its market trends, and highlighting the importance of Brazil in the world scenario for sparkling wines. This research is based on quantitative data sources provided by different institutions: International Organization of Vine and Wine (OIV, Brazilian Union of Viticulture (UVIBRA, Ministry of Agriculture, Livestock and Supply (MAPA and Brazilian Agricultural Research Corporation (EMBRAPA. Brazil is a promising country for the sparkling wine market. From 1986–2015, there was an increase of 465.6% in the sales of sparkling wine in the Brazilian domestic market, especially the last ten, which accounted for an increase of 215.7%. In 1998, Brazilian sparkling wines accounted for 70.5% of sparkling wines sold in Brazil. Today, they represent 82.1%of national market, and proved to be one of the most prestigious products from Brazilian viticulture when compared, for example, to non-sparkling wines, which 79% are imported wines. Of the imported sparkling wines consumed in Brazil, six countries account for 98.5% of the market (France: 32.7%; Italy: 24.8% and Spain: 21.9%. The volume exportation of Brazilian sparkling wine has grown significantly in recent years (4,210.2%, with Paraguay, China, Uruguay, the United States, France and the United Kingdom being the major buyers. The evolution of exports shows that Brazilian sparkling wine becomes an alternative to those produced in traditional countries, such as France, Italy and Spain, due to their quality and price. There is an increase in the commercialization of sparkling wines in the Brazilian domestic market, in addition to the growing participation of Brazil in the volume of exports in the world market, placing Brazil in a leading position in the production and sale of sparkling wines.

  4. The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.

    Science.gov (United States)

    González-Royo, Elena; Esteruelas, Mireia; Kontoudakis, Nikolaos; Fort, Francesca; Canals, Joan Miquel; Zamora, Fernando

    2017-01-01

    Nowadays supplementing red wines with commercial inactive dry yeasts is a widespread practice in winemaking because it leads to better balanced wines through increased mouthfeel and smooth astringency. The aim of this article is to study, in a red wine and in a model wine solution, how supplementation with three commercial inactive dry yeasts affects chemical composition and astringency. This will give us a better understanding of the action mechanism involved. The results suggest that this action mechanism is related to two different phenomena. The first is that inactive yeasts release polysaccharides and oligosaccharides which can increase mouthfeel and inhibit interactions between salivary protein and tannins. The second is that they have a direct effect on the precipitation or absorption of proanthocyanidins, especially the larger polymers, which have been described as the most astringent. It can be concluded that supplementation with inactive yeasts is indeed a useful tool for smoothing the astringency of red wines. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  5. 27 CFR 24.301 - Bulk still wine record.

    Science.gov (United States)

    2010-04-01

    ... produces or receives still wine in bond, (including wine intended for use as distilling material or vinegar.... The bulk still wine record will contain the following: (a) The volume produced by fermentation in wine... fermentation, amelioration, sweetening, addition of spirits, blending; (d) The volume of wine used and produced...

  6. Country-wine making from Eembe fruit (Berchemia discolor) of ...

    African Journals Online (AJOL)

    Country-wine was made from dried Eembe fruit purchased from Katima Mulilo open market using commercial wine yeast. The fruit produced a wine with 8.6% alcohol content when no sugar was added. Fermentation to produce the wine was carried out at 22ºC. The clarity, aroma, colour and acceptability of the wine was ...

  7. 27 CFR 26.97 - Marking containers of wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Marking containers of wine... Liquors and Articles in Puerto Rico Wine § 26.97 Marking containers of wine. Containers of wine of Puerto... winemaker, the serial number of the container, the kind and taxable grade of the wine, the gallon content...

  8. 27 CFR 24.307 - Nonbeverage wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Nonbeverage wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.307 Nonbeverage wine record. A proprietor who produces nonbeverage wine or wine products shall maintain a record by transaction date of such...

  9. 27 CFR 4.71 - Standard wine containers.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Standard wine containers..., DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Fill for Wine § 4.71 Standard wine containers. (a) A standard wine container shall be made, formed and filled to meet the...

  10. 27 CFR 24.302 - Effervescent wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Effervescent wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.302 Effervescent wine record. A proprietor who produces or receives sparkling wine or artificially carbonated wine in bond shall maintain records...

  11. The role and influence of wine awards as perceived by the South African wine consumers

    Directory of Open Access Journals (Sweden)

    F. J. Herbst

    2009-12-01

    Full Text Available Purpose: The purpose of this study was to examine whether, in the mind of the consumer, wine awards do indeed play a significant role in influencing consumer choices. Initially, a literature review was conducted to establish the role of wine awards in wine marketing. Problem investigated: The increasing number of wine competitions appears to dilute the value of wine awards as a marketing tool. The local wine consumers are currently bombarded by a variety of wine choices and need to use cues to assist them in making buying decisions. Consumers are also sceptical about the honesty of producers in marketing their awards. The question arises, whether, in the minds of South Africa's wine consumers, awards play a strong enough role in influencing their choice when buying wine. Research design: A convenience sample was drawn among South African wine consumers by using an online survey questionnaire. A sample of 285 was realised and the data analysed by using descriptive and inferential statistical methods. Findings and implications: Wine awards are indeed recognised by the consumer as a cue that shapes their choices / selection criteria, but their importance is relatively low compared to other cues such as variety, vintage, producer, production method, packaging, place of origin and price. Yet, having established that decision-making is a complex set of interactions, wine awards do nevertheless play a role in supporting a decision in certain circumstances and for certain customer segments. Generally speaking, it was found that the more sophisticated a consumer (connoisseur is the less regard exists for wine awards. Not only do wine awards have lesser power in shaping decisions, but also attitudes towards the concept of wine awards are more negative. Lesser informed consumers tend to take more guidance from, and are less opinionated about the concept of wine awards. An independent monitoring authority is seen as a solution to raise the profile of wine

  12. The characteristics of the winegrowing and wine-production in Australia

    Directory of Open Access Journals (Sweden)

    Dagmar Kudová

    2005-01-01

    Full Text Available The paper is focused on a description of the winegrowing and wine-production in Australia, a country, which is becoming a more and more significant producer and exporter of wine in the world, and has become a part of competitive environment of the winegrowing and wine-production industry in the Czech Republic.Structural analysis of external environment is a part of strategic analysis of an industry, where one of the key parts is the analysis of competitive environment within an industry.Winegrowing areas of Australia are nowadays located mostly in the colder climatic zone of Australia. In the 70-ies of the last century, there were planted new vineyards, in these areas, and the grapes from them have started to be used for production of quality-wine and the production of sweet wines and brandies have decreased. The most significant wine-production state has become the South Australia with the sound vineyards around the Murray River. The area of the productive vineyards has doubled, in the past seven years; most of the vineyards are under irrigation. The total grape production in the marketing year 2001–2002 was 1 514 501 t, where 56% were the blue grapes. In the marketing year 2001–2002, there was produced 1 220 mil. litres of wine and 416 mil. litres were exported., whereas in the marketing year 2002–2003 the exports amounted for 508 mil. litres of wine. Most of the wine was exported to the Great Britain – in the marketing year 2001–2002 it was 48% of the total exports. In 2003–2004, were exported to the Czech Republic 466 914 litres of wine, which is an 850% growth within the past four years. The average price of 1 litre of wine imported to the Czech Republic was 2.16 €, in the marketing year 2002–2003, and have grown by 0.28 € in the following year. Wine imports to Australia are decreasing from the marketing year 1997–1998. In the marketing year 2002–2003, the imports were 17 mil. litres of wine

  13. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.

    Science.gov (United States)

    Nunes, Paulo; Muxagata, Sara; Correia, Ana C; Nunes, Fernando M; Cosme, Fernanda; Jordão, António M

    2017-11-01

    Several studies have reported the influence of diverse winemaking technologies in white wine characteristics. However, the impact of the use of different oak wood barrel capacities and utilization time on the evolution of white wine phenolic content and sensorial characteristics are not usually considered. Thus the aim of this work was to evaluate the effect of oak wood barrel capacity and utilization time on the evolution of phenolic compounds, browning potential index and sensorial profile of an Encruzado white wine. For the 180 aging days considered, the use of new oak wood barrels induced a greater increase in global phenolic composition, including several individual compounds, such as gallic and ellagic acid, independently of the barrel capacity. Tendency for a lesser increase of the browning potential index values was detected for white wines aged in new oak wood barrels. The sensorial profile evolution, showed significant differences only for the aroma descriptors, namely for 'wood aroma' and 'aroma intensity', white wine aged in 225 L new oak wood barrels being the highest scored. The results show that, in general, the use of different capacities and utilization time of oak wood barrels used for white wine aging could play an important role in white wine quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  14. Transcriptional Regulation and the Diversification of Metabolism in Wine Yeast Strains

    Science.gov (United States)

    Rossouw, Debra; Jacobson, Dan; Bauer, Florian F.

    2012-01-01

    Transcription factors and their binding sites have been proposed as primary targets of evolutionary adaptation because changes to single transcription factors can lead to far-reaching changes in gene expression patterns. Nevertheless, there is very little concrete evidence for such evolutionary changes. Industrial wine yeast strains, of the species Saccharomyces cerevisiae, are a geno- and phenotypically diverse group of organisms that have adapted to the ecological niches of industrial winemaking environments and have been selected to produce specific styles of wine. Variation in transcriptional regulation among wine yeast strains may be responsible for many of the observed differences and specific adaptations to different fermentative conditions in the context of commercial winemaking. We analyzed gene expression profiles of wine yeast strains to assess the impact of transcription factor expression on metabolic networks. The data provide new insights into the molecular basis of variations in gene expression in industrial strains and their consequent effects on metabolic networks important to wine fermentation. We show that the metabolic phenotype of a strain can be shifted in a relatively predictable manner by changing expression levels of individual transcription factors, opening opportunities to modify transcription networks to achieve desirable outcomes. PMID:22042577

  15. Growth temperature exerts differential physiological and transcriptional responses in laboratory and wine strains of Saccharomyces cerevisiae

    DEFF Research Database (Denmark)

    Pizarra, Francisco J.; Jewett, Michael Christopher; Nielsen, Jens

    2008-01-01

    Laboratory strains of Saccharomyces cerevisiae have been widely used as a model for studying eukaryotic cells and mapping the molecular mechanisms of many different human diseases. Industrial wine yeasts, on the other hand, have been selected on the basis of their adaptation to stringent environm......Laboratory strains of Saccharomyces cerevisiae have been widely used as a model for studying eukaryotic cells and mapping the molecular mechanisms of many different human diseases. Industrial wine yeasts, on the other hand, have been selected on the basis of their adaptation to stringent...... environmental conditions and the organoleptic properties that they confer to wine. Here, we used a two-factor design to study the responses of a standard laboratory strain, CEN.PK113-7D, and an industrial wine yeast strain, EC1118, to growth temperatures of 15 degrees C and 30 degrees C in nitrogen......-limited, anaerobic, steady-state chemostat cultures. Physiological characterization revealed that the growth temperature strongly impacted the biomass yield of both strains. Moreover, we found that the wine yeast was better adapted to mobilizing resources for biomass production and that the laboratory yeast...

  16. The Microbial Diversity of Sherry Wines

    Directory of Open Access Journals (Sweden)

    Gustavo Cordero-Bueso

    2018-03-01

    Full Text Available The principal role of wine yeast is to transform efficiently the grape-berries’ sugars to ethanol, carbon dioxide, and other metabolites, without the production of off-flavors. Wine yeast strains are able to ferment musts, while other commercial or laboratory strains fail to do so. The genetic differences that characterize wine yeast strains in contrast to the biological ageing of the veil-forming yeasts in Sherry wines are poorly understood. Saccharomyces cerevisiae strains frequently exhibit rather specific phenotypic features needed for adaptation to a special environment, like fortified wines with ethanol up to 15% (v/v, known as Sherry wines. Factors that affect the correct development of the veil of flor during ageing are also reviewed, along with the related aspects of wine composition, biofilm formation processes, and yeast autolysis. This review highlights the importance of yeast ecology and yeast metabolic reactions in determining Sherry wine quality and the wealth of untapped indigenous microorganisms co-existing with the veil-forming yeast strains. It covers the complexity of the veil forming wine yeasts’ genetic features, and the genetic techniques often used in strain selection and monitoring during fermentation or biological ageing. Finally, the outlook for new insights to protect and to maintain the microbiota of the Sherry wines will be discussed.

  17. BIOGENIC AMINES CONTENT IN DIFFERENT WINE SAMPLES

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    Attila Kántor

    2015-02-01

    Full Text Available Twenty-five samples of different Slovak wines before and after filtration were analysed in order to determine the content of eight biogenic amines (tryptamine, phenylalanine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine. The method involves extraction of biogenic amines from wine samples with used dansyl chloride. Ultra-high performance liquid chromatography (UHPLC was used for determination of biogenic amines equipped with a Rapid Resolution High Definition (RRHD, DAD detectors and Extend-C18 LC column (50 mm x 3.0 mm ID, 1.8 μm particle size. In this study the highest level of biogenic amine in all wine samples represent tryptamine (TRM with the highest content 170.9±5.3 mg/L in Pinot Blanc wine. Phenylalanine (PHE cadaverine (CAD, histamine (HIS and spermidine (SPD were not detected in all wines; mainly SPD was not detected in 16 wines, HIS not detected in 14 wines, PHE and CAD not detected in 2 wines. Tyramine (TYR, spermine (SPN and putrescine (PUT were detected in all wines, but PUT and SPN in very low concentration. The worst wine samples with high biogenic amine content were Saint Laurent (BF, Pinot Blanc (S and Pinot Noir (AF.

  18. How do consumers describe wine astringency?

    Science.gov (United States)

    Vidal, Leticia; Giménez, Ana; Medina, Karina; Boido, Eduardo; Ares, Gastón

    2015-12-01

    Astringency is one of the most important sensory characteristics of red wine. Although a hierarchically structured vocabulary to describe the mouthfeel sensations of red wine has been proposed, research on consumers' astringency vocabulary is lacking. In this context, the aim of this work was to gain an insight on the vocabulary used by wine consumers to describe the astringency of red wine and to evaluate the influence of wine involvement on consumers' vocabulary. One hundred and twenty-five wine consumers completed and on-line survey with five tasks: an open-ended question about the definition of wine astringency, free listing the sensations perceived when drinking an astringent wine, free listing the words they would use to describe the astringency of a red wine, a CATA question with 44 terms used in the literature to describe astringency, and a wine involvement questionnaire. When thinking about wine astringency consumers freely elicited terms included in the Mouth-feel Wheel, such as dryness and harsh. The majority of the specific sub-qualities of the Mouth-feel Wheel were not included in consumer responses. Also, terms not classified as astringency descriptors were elicited (e.g. acid and bitter). Only 17 out of the 31 terms from the Mouth-feel Wheel were used by more than 10% of participants when answering the CATA question. There were no large differences in the responses of consumer segments with different wine involvement. Results from the present work suggest that most of the terms of the Mouth-feel Wheel might not be adequate to communicate the astringency characteristics of red wine to consumers. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines.

    Science.gov (United States)

    Neto, Flávia S P P; de Castilhos, Maurício B M; Telis, Vânia R N; Telis-Romero, Javier

    2015-05-01

    Density and viscosity are properties that exert great influence on the body of wines. The present work aimed to evaluate the influence of the alcoholic content, dry extract, and reducing sugar content on density and viscosity of commercial dry red wines at different temperatures. The rheological assays were carried out on a controlled stress rheometer, using concentric cylinder geometry at seven temperatures (2, 8, 14, 16, 18, 20 and 26 °C). Wine viscosity decreased with increasing temperature and density was directly related to the wine alcohol content, whereas viscosity was closely linked to the dry extract. Reducing sugars did not influence viscosity or density. Wines produced from Italian grapes were presented as full-bodied with higher values for density and viscosity, which was linked to the higher alcohol content and dry extract, respectively. The results highlighted the major effects of certain physicochemical properties on the physical properties of wines, which in turn is important for guiding sensory assessments. © 2014 Society of Chemical Industry.

  20. Canopy management in rainfed vineyards (cv. Tempranillo) for optimising water use and enhancing wine quality.

    Science.gov (United States)

    Pascual, Miquel; Romero, María-Paz; Rufat, Josep; Villar, Josep M

    2015-12-01

    Rainfed viticulture, mainly in semi-arid environments, is limited by environmental variability, particularly precipitation and its seasonal distribution, and soil water availability, thus ultimately determining the final quality of grape and wine. Studies on the feasibility of practices such as canopy management to adapt plant growth and yield to soil water availability open up possibilities to preserve wine quality and reinforce the characteristics of the terroir. Principal components analysis was used to identify the relationships between a large set of variables, including soil, plant, canopy management, and wine characteristics. Canopy management was found to have a predominant influence on plant response to soil water by modifying plant water status, changing the amino acid profile in berries and, concomitantly, altering the sensorial attributes of the wine obtained. Grapevine canopy management strategies, such as reiterate shoot trimming to restrict growth during early phases, are effective in adapting plant response to soil water availability. Such strategies affect berry and wine quality, mainly the amino acid profile and sensorial attributes of the wine, without changing yield or grape harvest quality control parameters. Also, in such conditions, nitrogen does not make a significant contribution to grapevine growth or yield or to grape quality. © 2015 Society of Chemical Industry.

  1. Strategic Evolution of Chilean Wine Firms: Vertical Integration and Upgrading in Chile’s Colchagua Valley

    Directory of Open Access Journals (Sweden)

    Robert N. Gwynne

    2012-01-01

    Full Text Available This paper argues that the favourable export trajectories for Chilean wine to global markets in general and the UK market in particular are partly due to the nature of the insertion of wine producing firms into global value chains. Much of the data in this paper comes from a two-year British Academy research project (2005-07 which examined the impacts of globalization on export-oriented wine firms in Chile’s Colchagua Valley and the record of collaboration between these firms and key purchasing companies within the UK market. The paper examines the political economy of value chains in agro-industry, retail concentration in core economy markets and the relevance of convention theory to value chains in the wine sector. The paper then analyses how value chains give context to the nature of upgrading within the Chilean wine sector by focusing on: the strategic example of the lead firm; firm upgrading as a response to the demands of and knowledge flows from retailers; and firm upgrading through the flying winemaker model. The paper will conclude by assessing the relevance of the Chilean experience for other countries wishing to rapidly expand their wine exports, such as those in S. E. Europe.

  2. Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines.

    Science.gov (United States)

    Fredericks, Ilse N; du Toit, Maret; Krügel, Maricel

    2011-05-01

    Since sulphur dioxide (SO(2)) is associated with health risks, the wine industry endeavours to reduce SO(2) levels in wines with new innovative techniques. The aim of this study was, therefore, to investigate the efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to inactivate microorganisms in grape juices and wines. A pilot-scale UV-C technology (SurePure, South Africa) consisting of an UV-C germicidal lamp (100 W output; 30 W UV-C output) was used to apply UV-C dosages ranging from 0 to 3672 J l(-1), at a constant flow rate of 4000 l h(-1) (Re > 7500). Yeasts, lactic and acetic acid bacteria were singly and co-inoculated into 20 l batches of Chenin blanc juice, Shiraz juice, Chardonnay wine and Pinotage wine, respectively. A dosage of 3672 J l(-1), resulted in an average log(10) microbial reduction of 4.97 and 4.89 in Chardonnay and Pinotage, respectively. In Chenin blanc and Shiraz juice, an average log(10) reduction of 4.48 and 4.25 was obtained, respectively. UV-C efficacy may be influenced by liquid properties such as colour and turbidity. These results had clearly indicated significant (p radiation may stabilize grape juice and wine microbiologically in conjunction with reduced SO(2) levels. Copyright © 2010 Elsevier Ltd. All rights reserved.

  3. Effervescence in champagne and sparkling wines: From bubble bursting to droplet evaporation

    Science.gov (United States)

    Séon, T.; Liger-Belair, G.

    2017-01-01

    When a bubble reaches an air-liquid interface, it ruptures, projecting a multitude of tiny droplets in the air. Across the oceans, an estimated 1018 to 1020 bubbles burst every second, and form the so called sea spray, a major player in earth's climate system. At a smaller scale, in a glass of champagne about a million bubbles nucleate on the wall, rise towards the surface and burst, giving birth to a particular aerosol that holds a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in simple liquids, we depict each step of this effervescence, from bubble bursting to drop evaporation. In particular, we propose simple scaling laws for the jet velocity and the top drop size. We unravel experimentally the intricate roles of bubble shape, capillary waves, gravity, and liquid properties in the jet dynamics and the drop detachment. We demonstrate how damping action of viscosity produces faster and smaller droplets and more generally how liquid properties enable to control the bubble bursting aerosol characteristics. In this context, the particular case of Champagne wine aerosol is studied in details and the key features of this aerosol are identified. We demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. Conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of aerosol characteristics and flavor release during sparkling wine tasting, a major issue of the sparkling wine industry.

  4. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

    Science.gov (United States)

    Xu, Enbo; Long, Jie; Wu, Zhengzong; Li, Hongyan; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

    2015-07-01

    Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic flavor compounds, headspace solid-phase micro-extraction followed by GC-MS was used. A total of 66 volatile compounds were identified in EE. During fermentation, most volatiles generated from enzymatic extruded rice had the similar trends with those from steam-cooked rice, but the differences in the concentration of volatiles indicated a changed balance of flavors release caused by enzymatic extrusion. Besides, the concentrations and sorts of volatiles in EEs fermented from different rice particle sizes, were not dramatically different. By principal component analysis, EE could be distinctly separated from other traditional Chinese rice wines according to its characteristic volatiles, namely, 2-heptanol, 1-octen-3-ol, ethyl 4-hydroxybenzoate, methylpentyl 2-propenoate, γ-hexalactone, and 4-vinylguaiacol. Enzymatic extrusion liquefaction has been a popular thermal treatment for cereals, and gradually being applied in fermentation and liquor-making industry all over the world. The characterization of volatile flavor compounds in Chinese rice wine processed by enzymatic extrusion liquefaction pretreatment, might be made use not only for a better understanding of this new-type rice wine, but for the further utilization of enzymatic extrusion in other wine or alcohol production as well. © 2015 Institute of Food Technologists®

  5. Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine.

    Science.gov (United States)

    Wu, Pinggu; Cai, Chenggang; Shen, Xianghong; Wang, Liyuan; Zhang, Jing; Tan, Ying; Jiang, Wei; Pan, Xiaodong

    2014-01-01

    Ethyl carbamate (EC) was analyzed during yellow rice wine production and storage. EC increased slowly during fermentation and rapidly after frying and sterilization. Less amount of EC was formed when cooled rapidly to 30 °C than when cooled naturally. High temperature and long storage time increased EC formation. After 400 days storage, EC increased from 74.0 to 84.2, 131.8 and 509.4 μg/kg at 4 °C, room temperature and 37 °C, respectively, and there was significantly difference between the fried wine and the wine on sale from 2011 (pwine fermentation and was above 20 mg/kg after the wine was fried; urea contributed to EC formation when the fried wine was cooled slowly. These results indicate that it is necessary for industry to optimize the wine frying conditions, such as temperature, time and cooling process in order to decrease EC formation. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. How Strategic Is the Central Bottleneck: Can It Be Overcome by Trying Harder?

    Science.gov (United States)

    Ruthruff, Eric; Johnston, James C.; Remington, Roger W.

    2009-01-01

    Recent dual-task studies suggest that a bottleneck prevents central mental operations from working on more than one task at a time, especially at relatively low practice levels. It remains highly controversial, however, whether this bottleneck is structural (inherent to human cognitive architecture) or merely a strategic choice. If the strategic…

  7. Anatomy of a bottleneck: diagnosing factors limiting population growth in the Puerto Rican Parrot

    Science.gov (United States)

    S.R. Beissinger; Jr Wunderle; J.M. Meyers; B.E. Saether; S. Engen

    2008-01-01

    The relative importance of genetic, demographic, environmental, and catastrophic processes that maintain population bottlenecks has received little consideration. We evaluate the role of these factors in maintaining the Puerto Rican Parrot (Amazona vittata) in a prolonged bottleneck from 1973 through 2000 despite intensive conservation efforts. We first conduct a risk...

  8. Effect of pre-bloom leaf removal on grape aroma composition and wine sensory profile of Semillon cultivar.

    Science.gov (United States)

    Alessandrini, Massimiliano; Battista, Fabrizio; Panighel, Annarita; Flamini, Riccardo; Tomasi, Diego

    2018-03-01

    Early leaf removal at pre-bloom is an innovative viticultural practice for regulating yield components and improving grape quality. The effects of this technique on vine performance, grape composition and wine sensory profile of Semillon variety were assessed. Pre-bloom leaf removal enhanced canopy porosity, total soluble solids in musts and reduced cluster compactness. This practice had a strong effect on glycoside aroma precursors, in particular by increasing glycoside terpenols and norisoprenoids. Metabolites of linalool were the most responsive to leaf removal. Wine produced from defoliated vines was preferred in tasting trials for its more intense fruity notes and mouthfeel attributes. Pre-bloom leaf removal is a powerful technique for modifying canopy microclimate, vine yield, grape composition and wine quality. The increase of glycoside aroma compounds in treated grapes has potential positive effect in improving the sensory profile of the resulting wines. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  9. OLFACTOMETRIC CHARACTERIZATION OF TAMÂIOASA ROMÂNEASCĂ WINE COME FROM DIFFERENT WINE REGIONS

    Directory of Open Access Journals (Sweden)

    Luminiţa VIŞAN

    2015-10-01

    Full Text Available The work refers to the analysis of aroma compounds identified in Tamaioasa Romanian wines from 2 distinct Romanian wine-growing areas: vineyard Stefanesti-Arges and Pietroasa, watching, and in particular the variation of flavorings depending on the region of origin. Gas chromatographic method coupled with mass Spectrometry were identified 6 esters, 3 higher alcohols, 1 aromatic alcohol, 2 terpenes, 1 lactone, 1 acid and 1 aldehyde. The high concentration of ethyl acetate, ethyl butanoate, isoamyl alcohol were identified; flavor specific Tamaioasa Romanian wine is given by 1-Į-terpineol, terpenic alcohol has been identified in this wine in large quantities. Research has shown that wine-growing region influence the organoleptic characteristics of wine and aromatic content of their wines, so the wines can be very quickly recognized when tasting.

  10. Putting words on wine: OENOLEX Burgundy, new directions in wine lexicography

    DEFF Research Database (Denmark)

    Leroyer, Patrick

    2013-01-01

    OENOLEX Burgundy: New Directions in Specialised Lexicography The (meta)lexicography of wine encompasses the study and compiling of entries on the language of wine in general language dictionaries, or on the knowledge of wine in specialised dictionaries and encyclopedias. Also, although more rarely......, it encompasses the study and compiling of single-field dictionaries of the language and/or knowledge of wine. However, this is but a fraction of the lexicographic picture. The lexicography of wine also includes a broad range of lexicographically structured information tools on paper and online, such as wine...... Burgundy is an ongoing interdisplinary, international research project between specialised (meta)lexicographers, linguists, and wine experts. The project is co-financed by the Burgundy Wine Board and by the French region Burgundy. It is aimed at the development of new functions and multimodal usage modes...

  11. Multivariate Methods Based Soft Measurement for Wine Quality Evaluation

    Directory of Open Access Journals (Sweden)

    Shen Yin

    2014-01-01

    a decision. However, since the physicochemical indexes of wine can to some extent reflect the quality of wine, the multivariate statistical methods based soft measure can help the oenologist in wine evaluation.

  12. SENSORY PROPERTIES OF SOME WHITE WINES, FLAVORED WINES AND VERMOUTH TYPE WINES, PREPARED BY USING OWN RECIPES

    Directory of Open Access Journals (Sweden)

    Rodica Elena CULEA

    2015-04-01

    Full Text Available In order to characterize, from sensorial point of view, the basic white wines White Fetească, Italian Riesling, Sauvignon Blanc, as well as flavored wines and vermouth type wines, obtained by addition of hydroalcoholic plants macerates to basic wines, tasting technique was used. It is known that sensory analysis is a method that can provide an overview of a wine. The main features analyzed were: appearance, color, smell and taste. Initial, wines presented specific features of grapes variety from which they belong, being characterized by harmony and complex flavor. The hydroalcoholic macerates were obtained by preparing two recipes (labeled I and II of different mixtures of plants. Recipes I A in 45% alcohol and I B in 60% alcohol, had characteristics of appearance, color, taste and smell, very intense, specific, prevailing the taste of anise, fennel and coriander. The macerates prepared with recipes II A in 45% alcohol and II B in 60% alcohol (mixture of a few herbs and peel of citrus fruits showed peculiarities of taste, odor, flavor less intense, prevailing the smell of nutmeg and citrus flavor. Recipes I A and I B of hydroalcoholic plants macerates decisively influenced the color, taste, flavor, smell and appearance of flavored wines. Recipes II A and II B influenced discreetly the sensory properties of flavored wines. Vermouth type wines obtained by addition of hydroalcoholic plants macerates + other ingredients (citric acid, alcohol, sugar, presented harmonious sensory characteristics, balanced, discreet, subtle, compared with flavored wines obtained only by the addition of hydroalcoholic plants macerates to the basic wines. The latter had a color, aroma, taste, smell, more intense, more rustic. Herbal recipes I B and II B (prepared in 60% alcohol, have strongly influenced the sensory properties of flavored wines, compared to recipes I A and II A (prepared in 45% alcohol.

  13. Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine.

    Science.gov (United States)

    You, Yilin; Li, Na; Han, Xue; Guo, Jielong; Liu, Guojie; Huang, Weidong; Zhan, Jicheng

    2018-04-01

    The color of mulberry wine is extremely unstable in processing and aging. This paper investigates the effects of tannin extract and yeast extract on the color and color-preserving characteristics of mulberry wine made from the Dashi cultivar. The results showed that the maximum absorption wavelength in both tannin extract and yeast extract groups changed generating the red shift effect. The color of the tannin extract maintained a good gloss in the first 4 months, while the yeast extract group showed remarkable color preservation for the first 3 months. The total anthocyanin and cyanidin-3-rutinoside contents in both experiment groups were significantly higher than that of the control group, thus proving that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during its aging. Moreover, sensory analysis indicated that the quality of mulberry wine treated with tannin extract was significantly higher than that of the control. The distinct color of mulberry wine is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and aging. However, the color protection of mulberry wine was not studied previously. In this study, we found that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during aging. The study is of great significance as a guide to improving the color stability of mulberry wine, thereby also improving and promoting the development of the mulberry deep processing industry. © 2018 Institute of Food Technologists®.

  14. Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

    Directory of Open Access Journals (Sweden)

    Natália Cristina Morais Fernandes

    Full Text Available Abstract The Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in

  15. Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.

    Science.gov (United States)

    Curtin, Chris D; Langhans, Geoffrey; Henschke, Paul A; Grbin, Paul R

    2013-12-01

    Spoilage of red wine by the yeast species Dekkera bruxellensis is a common problem for the global wine industry. When conditions are conducive for growth of these yeasts in wine, they efficiently convert non-volatile hydroxycinnamic acids into aroma-active ethylphenols, thereby reducing the quality of the wine. It has been demonstrated previously that dissolved oxygen is a key factor which stimulates D. bruxellensis growth in wine. We demonstrate that whereas the presence of oxygen accelerates the growth of this species, oxygen-limited conditions favour 4-ethylphenol production. Consequently, we evaluated wine spoilage potential of three D. bruxellensis strains (AWRI1499, AWRI1608 and AWRI1613) under oxygen-limited conditions. Each strain was cultured in a chemically-defined wine medium and the fermentation products were analysed using HPLC and HS-SPME-GC/MS. The strains displayed different growth characteristics but were equally capable of producing ethylphenols. On the other hand, significant differences were observed for 18 of the remaining 33 metabolites analysed and duo-trio sensory analysis indicated significant aroma differences between wines inoculated with AWRI1499 and AWRI1613. When these wines were spiked with low concentrations of 4-ethylphenol and 4-ethylguaiacol, no sensorial differences could be perceived. Together these data suggest that the three predominant D. bruxellensis strains previously isolated during a large survey of Australian wineries do not differ substantively in their capacity to grow in, and spoil, a model wine medium. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Evaluation of chemical composition of defect wine distillates

    OpenAIRE

    Mihaljević Žulj, Marin; Posavec, Barbara; Škvorc, Melanija; Tupajić, Pavica

    2016-01-01

    The aim of this study was to evaluate the chemical composition of the distillate obtained from wine with off-flavour. The chemical composition of wine distillates obtained by distillation of Chardonnay wine with oxidation off-flavour was investigated. Distillation of wine was carried out using a simple distillation pot still by double distillation and separation the different portion of the first fraction. Volatile compounds of wine and wine distillates (acetaldehyde, ethyl acetate, methanol ...

  17. How intrinsic values influence wines prices

    Directory of Open Access Journals (Sweden)

    Gál Péter

    2017-01-01

    Full Text Available The use of hedonic price indices is quite common in the wine economics literature, yet they mainly include scores of organoleptic tests and some dummy variables representing varieties and quality signs as geographical indications. This study focuses on the relation between the composition and the price of wines on the example of Hungarian wines. In Hungary, the wine law renders chemical analysis compulsory for all wines released to the market. The study includes five main compounds: actual alcoholic strength, total sugars, total acidity, sugar free extract and pH value and is based on hedonic price indices calculated on a sample of 2,453 wines. Results of several regressions – using different model specifications – consistently show that actual alcoholic strength, sugar content, sugar free extract and pH value are related with the price. Some characteristics have an optimal level, while in other cases the relation is linear.

  18. Wine vessels (Vasa vinaria in roman law

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    Aličić Samir

    2017-01-01

    Full Text Available The notion of 'wine vessels' in Roman law comprises all the winecontaining recipients. There is no legal standardization of wine vessels by means of volume, and although the terms amphora, urna and culleus are used to designate both the vessels and the units of measure, these are two different meanings of the terms. In regard of the question, whether the vessels make appurtenance of the wine, jurisprudents of proculean school divided them in two categories. In the first category are those that follow legal status of wine, usually amphoras and other jars (cadi which are used for 'packaging', i. e. 'bottling' of the wine. The second category make mostly vats (cuppae and ceramic cisterns (dolia, which don't follow legal status of wine, making instead part of farming equipment of a landed property (instrumentum fundi and it's appurtenance. But, the roman jurists are not consistent regarding criteria for distinguishing these two categories.

  19. Bottlenecks of motion processing during a visual glance: the leaky flask model.

    Directory of Open Access Journals (Sweden)

    Haluk Öğmen

    Full Text Available Where do the bottlenecks for information and attention lie when our visual system processes incoming stimuli? The human visual system encodes the incoming stimulus and transfers its contents into three major memory systems with increasing time scales, viz., sensory (or iconic memory, visual short-term memory (VSTM, and long-term memory (LTM. It is commonly believed that the major bottleneck of information processing resides in VSTM. In contrast to this view, we show major bottlenecks for motion processing prior to VSTM. In the first experiment, we examined bottlenecks at the stimulus encoding stage through a partial-report technique by delivering the cue immediately at the end of the stimulus presentation. In the second experiment, we varied the cue delay to investigate sensory memory and VSTM. Performance decayed exponentially as a function of cue delay and we used the time-constant of the exponential-decay to demarcate sensory memory from VSTM. We then decomposed performance in terms of quality and quantity measures to analyze bottlenecks along these dimensions. In terms of the quality of information, two thirds to three quarters of the motion-processing bottleneck occurs in stimulus encoding rather than memory stages. In terms of the quantity of information, the motion-processing bottleneck is distributed, with the stimulus-encoding stage accounting for one third of the bottleneck. The bottleneck for the stimulus-encoding stage is dominated by the selection compared to the filtering function of attention. We also found that the filtering function of attention is operating mainly at the sensory memory stage in a specific manner, i.e., influencing only quantity and sparing quality. These results provide a novel and more complete understanding of information processing and storage bottlenecks for motion processing.

  20. Bottlenecks of motion processing during a visual glance: the leaky flask model.

    Science.gov (United States)

    Öğmen, Haluk; Ekiz, Onur; Huynh, Duong; Bedell, Harold E; Tripathy, Srimant P

    2013-01-01

    Where do the bottlenecks for information and attention lie when our visual system processes incoming stimuli? The human visual system encodes the incoming stimulus and transfers its contents into three major memory systems with increasing time scales, viz., sensory (or iconic) memory, visual short-term memory (VSTM), and long-term memory (LTM). It is commonly believed that the major bottleneck of information processing resides in VSTM. In contrast to this view, we show major bottlenecks for motion processing prior to VSTM. In the first experiment, we examined bottlenecks at the stimulus encoding stage through a partial-report technique by delivering the cue immediately at the end of the stimulus presentation. In the second experiment, we varied the cue delay to investigate sensory memory and VSTM. Performance decayed exponentially as a function of cue delay and we used the time-constant of the exponential-decay to demarcate sensory memory from VSTM. We then decomposed performance in terms of quality and quantity measures to analyze bottlenecks along these dimensions. In terms of the quality of information, two thirds to three quarters of the motion-processing bottleneck occurs in stimulus encoding rather than memory stages. In terms of the quantity of information, the motion-processing bottleneck is distributed, with the stimulus-encoding stage accounting for one third of the bottleneck. The bottleneck for the stimulus-encoding stage is dominated by the selection compared to the filtering function of attention. We also found that the filtering function of attention is operating mainly at the sensory memory stage in a specific manner, i.e., influencing only quantity and sparing quality. These results provide a novel and more complete understanding of information processing and storage bottlenecks for motion processing.

  1. Assessing and Increasing the Competitiveness of Republic of Moldova Wine Sector

    Directory of Open Access Journals (Sweden)

    Liudmila ANTOHI

    2011-03-01

    Full Text Available Competitiveness is the capacity of countries to create an enabling environment for indigenous business development; using low-cost strategies, differentiation, substitution, leading to increased productivity; creating opportunities to penetrate foreign markets and added value through their form; citizens by providing jobs with high pay, increasing the purchasing power; contributing to economic growth and to establish a balanced social environment. Enhancing competitiveness of national economy is one of five strategic priorities of the Republic of Moldova, stated in the draft National Development Plan. The wine industry is one of the most important branches of national economy in Moldova. But for Moldova's wine production to be competitive on the world market, wine industry itself should become a branch of modern, efficient, with high economic efficiency, which will not be achieved without investment and without attracting high quality production.

  2. Properties of palm wine yeasts and its performance in wine making ...

    African Journals Online (AJOL)

    Fresh palm wine samples were obtained from oil palm and raffia palm into sterile flasks. The samples were examined for yeasts properties and performance in wine making using grapes. The yeasts in the palm wine were characterized, identified, and screened for their sedimentation rate, ethanol tolerance, alcohol content, ...

  3. Overcoming bottlenecks in the membrane protein structural biology pipeline.

    Science.gov (United States)

    Hardy, David; Bill, Roslyn M; Jawhari, Anass; Rothnie, Alice J

    2016-06-15

    Membrane proteins account for a third of the eukaryotic proteome, but are greatly under-represented in the Protein Data Bank. Unfortunately, recent technological advances in X-ray crystallography and EM cannot account for the poor solubility and stability of membrane protein samples. A limitation of conventional detergent-based methods is that detergent molecules destabilize membrane proteins, leading to their aggregation. The use of orthologues, mutants and fusion tags has helped improve protein stability, but at the expense of not working with the sequence of interest. Novel detergents such as glucose neopentyl glycol (GNG), maltose neopentyl glycol (MNG) and calixarene-based detergents can improve protein stability without compromising their solubilizing properties. Styrene maleic acid lipid particles (SMALPs) focus on retaining the native lipid bilayer of a membrane protein during purification and biophysical analysis. Overcoming bottlenecks in the membrane protein structural biology pipeline, primarily by maintaining protein stability, will facilitate the elucidation of many more membrane protein structures in the near future. © 2016 The Author(s). published by Portland Press Limited on behalf of the Biochemical Society.

  4. HIV/AIDS: global trends, global funds and delivery bottlenecks

    Directory of Open Access Journals (Sweden)

    Hadingham Jacqui

    2005-08-01

    Full Text Available Abstract Globalisation affects all facets of human life, including health and well being. The HIV/AIDS epidemic has highlighted the global nature of human health and welfare and globalisation has given rise to a trend toward finding common solutions to global health challenges. Numerous international funds have been set up in recent times to address global health challenges such as HIV. However, despite increasingly large amounts of funding for health initiatives being made available to poorer regions of the world, HIV infection rates and prevalence continue to increase world wide. As a result, the AIDS epidemic is expanding and intensifying globally. Worst affected are undoubtedly the poorer regions of the world as combinations of poverty, disease, famine, political and economic instability and weak health infrastructure exacerbate the severe and far-reaching impacts of the epidemic. One of the major reasons for the apparent ineffectiveness of global interventions is historical weaknesses in the health systems of underdeveloped countries, which contribute to bottlenecks in the distribution and utilisation of funds. Strengthening these health systems, although a vital component in addressing the global epidemic, must however be accompanied by mitigation of other determinants as well. These are intrinsically complex and include social and environmental factors, sexual behaviour, issues of human rights and biological factors, all of which contribute to HIV transmission, progression and mortality. An equally important factor is ensuring an equitable balance between prevention and treatment programmes in order to holistically address the challenges presented by the epidemic.

  5. clubber: removing the bioinformatics bottleneck in big data analyses

    Science.gov (United States)

    Miller, Maximilian; Zhu, Chengsheng; Bromberg, Yana

    2018-01-01

    With the advent of modern day high-throughput technologies, the bottleneck in biological discovery has shifted from the cost of doing experiments to that of analyzing results. clubber is our automated cluster-load balancing system developed for optimizing these “big data” analyses. Its plug-and-play framework encourages re-use of existing solutions for bioinformatics problems. clubber’s goals are to reduce computation times and to facilitate use of cluster computing. The first goal is achieved by automating the balance of parallel submissions across available high performance computing (HPC) resources. Notably, the latter can be added on demand, including cloud-based resources, and/or featuring heterogeneous environments. The second goal of making HPCs user-friendly is facilitated by an interactive web interface and a RESTful API, allowing for job monitoring and result retrieval. We used clubber to speed up our pipeline for annotating molecular functionality of metagenomes. Here, we analyzed the Deepwater Horizon oil-spill study data to quantitatively show that the beach sands have not yet entirely recovered. Further, our analysis of the CAMI-challenge data revealed that microbiome taxonomic shifts do not necessarily correlate with functional shifts. These examples (21 metagenomes processed in 172 min) clearly illustrate the importance of clubber in the everyday computational biology environment. PMID:28609295

  6. Narrower bottlenecks could be more efficient for concentrating choanoflagellates

    Science.gov (United States)

    Sparacino, J.; Miño, G.; Koehl, M. A. R.; King, N.; Stocker, R.; Banchio, A. J.; Marconi, V. I.

    2015-11-01

    In evolutionary biology choanoflagellates are broadly investigated as the closest living relatives of the animal ancestors. Under diverse environmental cues, choanoflagellate Salpingoeca rosetta can differentiate in two types of solitary swimming cells: slow and fast microswimmers. Here we present a first phenomenological 2D-model for the choanoflagellates dynamics confined into a flat device divided by a wall of asymmetric microconstrictions. The model allow us to optimize the geometry of the microchannels for directing and concentrating cell populations under strict control. We solve our set of dynamical equations using Langevin dynamics. Experimental parameters for the motility of the slow and fast cells were measured and used for our numerical estimations of the directed transport efficiency, otherwise we have no adjustable parameters. We find remarkable differences in the rectification results for slow and fast choanoflagellates, which give us a strategy to develop a suitable microfluidic sorting device. For a given population velocity, narrower bottlenecks, of similar size to the cell dimension, show to be more efficient as concentrator of populations. Experiments and simulations are in good agreement.

  7. Analysis of registered CDM projects: potential removal of evidenced bottlenecks

    Energy Technology Data Exchange (ETDEWEB)

    Agosto, D.; Bombard, P.; Gostinelli, F.

    2007-07-01

    The Clean Development Mechanism (CDM) has developed during its first period of implementation, a distinctive set of patterns. The authors thought of concentrating on the CDM analysis in order to highlight potential remedies or reasons for given bottlenecks. In order to establish a sort of extensive SWOT analysis for CDMs, all the 356 projects actually (November 2006) registered at UNFCCC were examined, together with all the about 1000 PDDs presented to the UNFCCC but not registered yet. The CDM projects have been studied trying to cluster projects according to relevant characteristics, both from a technical and an economic point of view. Chosen indicators are meant to identify: more convenient/more diffused energy system for a CDM; reasons for a geographical distribution of different types of projects; potentials for a future exploitation of lower used technologies in CDM. Conclusions are drawn and appropriate tables and graphs presented. (1) the Baseline Emission Factor, combined to economic patterns, is the pivotal factor that characterizes both choices of host country and technology; (2) some technologies can exploit appropriately CDM scheme, whilst other technologies, are constrained by it. (3) there are still some important weak points: grouping of non Annex I countries; crediting period; criteria for the evaluation of sustainable development. (auth)

  8. clubber: removing the bioinformatics bottleneck in big data analyses.

    Science.gov (United States)

    Miller, Maximilian; Zhu, Chengsheng; Bromberg, Yana

    2017-06-13

    With the advent of modern day high-throughput technologies, the bottleneck in biological discovery has shifted from the cost of doing experiments to that of analyzing results. clubber is our automated cluster-load balancing system developed for optimizing these "big data" analyses. Its plug-and-play framework encourages re-use of existing solutions for bioinformatics problems. clubber's goals are to reduce computation times and to facilitate use of cluster computing. The first goal is achieved by automating the balance of parallel submissions across available high performance computing (HPC) resources. Notably, the latter can be added on demand, including cloud-based resources, and/or featuring heterogeneous environments. The second goal of making HPCs user-friendly is facilitated by an interactive web interface and a RESTful API, allowing for job monitoring and result retrieval. We used clubber to speed up our pipeline for annotating molecular functionality of metagenomes. Here, we analyzed the Deepwater Horizon oil-spill study data to quantitatively show that the beach sands have not yet entirely recovered. Further, our analysis of the CAMI-challenge data revealed that microbiome taxonomic shifts do not necessarily correlate with functional shifts. These examples (21 metagenomes processed in 172 min) clearly illustrate the importance of clubber in the everyday computational biology environment.

  9. clubber: removing the bioinformatics bottleneck in big data analyses

    Directory of Open Access Journals (Sweden)

    Miller Maximilian

    2017-06-01

    Full Text Available With the advent of modern day high-throughput technologies, the bottleneck in biological discovery has shifted from the cost of doing experiments to that of analyzing results. clubber is our automated cluster-load balancing system developed for optimizing these “big data” analyses. Its plug-and-play framework encourages re-use of existing solutions for bioinformatics problems. clubber’s goals are to reduce computation times and to facilitate use of cluster computing. The first goal is achieved by automating the balance of parallel submissions across available high performance computing (HPC resources. Notably, the latter can be added on demand, including cloud-based resources, and/or featuring heterogeneous environments. The second goal of making HPCs user-friendly is facilitated by an interactive web interface and a RESTful API, allowing for job monitoring and result retrieval. We used clubber to speed up our pipeline for annotating molecular functionality of metagenomes. Here, we analyzed the Deepwater Horizon oil-spill study data to quantitatively show that the beach sands have not yet entirely recovered. Further, our analysis of the CAMI-challenge data revealed that microbiome taxonomic shifts do not necessarily correlate with functional shifts. These examples (21 metagenomes processed in 172 min clearly illustrate the importance of clubber in the everyday computational biology environment.

  10. Parsing a cognitive task: a characterization of the mind's bottleneck.

    Directory of Open Access Journals (Sweden)

    Mariano Sigman

    2005-02-01

    Full Text Available Parsing a mental operation into components, characterizing the parallel or serial nature of this flow, and understanding what each process ultimately contributes to response time are fundamental questions in cognitive neuroscience. Here we show how a simple theoretical model leads to an extended set of predictions concerning the distribution of response time and its alteration by simultaneous performance of another task. The model provides a synthesis of psychological refractory period and random-walk models of response time. It merely assumes that a task consists of three consecutive stages-perception, decision based on noisy integration of evidence, and response-and that the perceptual and motor stages can operate simultaneously with stages of another task, while the central decision process constitutes a bottleneck. We designed a number-comparison task that provided a thorough test of the model by allowing independent variations in number notation, numerical distance, response complexity, and temporal asynchrony relative to an interfering probe task of tone discrimination. The results revealed a parsing of the comparison task in which each variable affects only one stage. Numerical distance affects the integration process, which is the only step that cannot proceed in parallel and has a major contribution to response time variability. The other stages, mapping the numeral to an internal quantity and executing the motor response, can be carried out in parallel with another task. Changing the duration of these processes has no significant effect on the variance.

  11. Eye shape and the nocturnal bottleneck of mammals.

    Science.gov (United States)

    Hall, Margaret I; Kamilar, Jason M; Kirk, E Christopher

    2012-12-22

    Most vertebrate groups exhibit eye shapes that vary predictably with activity pattern. Nocturnal vertebrates typically have large corneas relative to eye size as an adaptation for increased visual sensitivity. Conversely, diurnal vertebrates generally demonstrate smaller corneas relative to eye size as an adaptation for increased visual acuity. By contrast, several studies have concluded that many mammals exhibit typical nocturnal eye shapes, regardless of activity pattern. However, a recent study has argued that new statistical methods allow eye shape to accurately predict activity patterns of mammals, including cathemeral species (animals that are equally likely to be awake and active at any time of day or night). Here, we conduct a detailed analysis of eye shape and activity pattern in mammals, using a broad comparative sample of 266 species. We find that the eye shapes of cathemeral mammals completely overlap with nocturnal and diurnal species. Additionally, most diurnal and cathemeral mammals have eye shapes that are most similar to those of nocturnal birds and lizards. The only mammalian clade that diverges from this pattern is anthropoids, which have convergently evolved eye shapes similar to those of diurnal birds and lizards. Our results provide additional evidence for a nocturnal 'bottleneck' in the early evolution of crown mammals.

  12. Clogging transition of many-particle systems flowing through bottlenecks

    Science.gov (United States)

    Zuriguel, Iker; Parisi, Daniel Ricardo; Hidalgo, Raúl Cruz; Lozano, Celia; Janda, Alvaro; Gago, Paula Alejandra; Peralta, Juan Pablo; Ferrer, Luis Miguel; Pugnaloni, Luis Ariel; Clément, Eric; Maza, Diego; Pagonabarraga, Ignacio; Garcimartín, Angel

    2014-12-01

    When a large set of discrete bodies passes through a bottleneck, the flow may become intermittent due to the development of clogs that obstruct the constriction. Clogging is observed, for instance, in colloidal suspensions, granular materials and crowd swarming, where consequences may be dramatic. Despite its ubiquity, a general framework embracing research in such a wide variety of scenarios is still lacking. We show that in systems of very different nature and scale -including sheep herds, pedestrian crowds, assemblies of grains, and colloids- the probability distribution of time lapses between the passages of consecutive bodies exhibits a power-law tail with an exponent that depends on the system condition. Consequently, we identify the transition to clogging in terms of the divergence of the average time lapse. Such a unified description allows us to put forward a qualitative clogging state diagram whose most conspicuous feature is the presence of a length scale qualitatively related to the presence of a finite size orifice. This approach helps to understand paradoxical phenomena, such as the faster-is-slower effect predicted for pedestrians evacuating a room and might become a starting point for researchers working in a wide variety of situations where clogging represents a hindrance.

  13. Wine Polyphenols: Potential Agents in Neuroprotection

    OpenAIRE

    Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

    2012-01-01

    There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, su...

  14. Wine Flavonoids in Health and Disease Prevention.

    Science.gov (United States)

    Fernandes, Iva; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; de Freitas, Victor

    2017-02-14

    Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids bioavailability and their health

  15. Development of wine tourism in South Moravia

    Directory of Open Access Journals (Sweden)

    Martin Prokeš

    2013-01-01

    Full Text Available Wine tourism development and the resulting formation of regional strategic alliances in the form of clusters may lead to increasing the competitiveness of wineries in South Moravia in the southeastern part of the Czech Republic.The main research objective of this paper was to find potential for wine tourism development and creating a plan for newly formed strategic alliance coordinating services offer all wineries in the region. This study describes the potential to offer services and products of wine growing areas in South Moravia region, suitable for promotion offers wine tourism destinations and services. In principle, it is used the calculation for the establishment of the wine cluster according to Porter’s formula, and was designed by concentration coefficient of vineyards for wine cluster formation, which is based on the unique and specific conditions of the wine region of South Moravia.To achieve the objective of the study was conducted marketing research data collection and mapping current events and activities taking place in the wine-growing region of Moravia, promoting or offering specific local products and services associated with gastronomy and wine. The dynamic development of the wine category, major changes in market and consumer demand are the main causes for the formation of associations of small and medium-sized wineries. The application of the results of research was a plan for the establishment of new alliance – wine cluster, where is potential co-operation between associations VOC appellation and other entities involving suppliers, customers, research institutions and universities. The plan to create a wine tourism cluster was proposed to establish cooperation between the newly emerging associations of VOC at three sub-regions of South Moravia, in order to achieve competitive advantage.

  16. Wine Price Markup in California Restaurants

    OpenAIRE

    Amspacher, William

    2011-01-01

    The study quantifies the relationship between retail wine price and restaurant mark-up. Ordinary Least Squares regressions were run to estimate how restaurant mark-up responded to retail price. Separate regressions were run for white wine, red wine, and both red and white combined. Both slope and intercept coefficients for each of these regressions were highly significant and indicated the expected inverse relationship between retail price and mark-up.

  17. Wine consumption and intestinal redox homeostasis

    Directory of Open Access Journals (Sweden)

    Fiorella Biasi

    2014-01-01

    Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects.

  18. Price estimation and economic evaluation of the production cost of red wines produced by immobilized cells on dried raisin berries

    Directory of Open Access Journals (Sweden)

    Argiris Tsakiris

    2011-02-01

    Full Text Available Argiris Tsakiris1, Kiriaki Sotirakoglou2, Panagiotis Kandylis3, Panagiotis Kaldis1, Constantina Tzia4, Yiannis Kourkoutas31Department of Oenology and Beverage Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece; 2Department of Mathematics and Statistics, Agricultural University of Athens, Athens, Greece; 3Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece; 4Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, GreeceAbstract: The aim of the study was initially to estimate the price of red wines produced by immobilized cells on dried raisin berries and subsequently to investigate whether the estimated price was sufficient to counterbalance the increased investment and operational costs required for industrial application of the novel biotechnological process. Price estimation of the experimental wines was based on the correlation of sensory quality, determined by a group of trained tasters, and the price of commercial wines available in a certain market. Application of principal component analysis (PCA provided improved results over simple and exponential regression analysis, as only a part of the relationship between the two variables was represented (68.4% and 75.3%, respectively. However, with PCA the total variance explained by the two components was 100%. Taste was more important than aroma in determining sensory quality, and wine price was mainly affected by sensory quality rather than wine age in the Greek market. The total increase of production cost was estimated to be €0.032/bottle, which is significantly lower than the increase of €2.08/bottle price estimated by PCA for the red wines produced by immobilized cells, due to the improved aromatic potential compared with wines produced by

  19. What Drives Wine Expenditure in the United States? A Four-State Wine Market Segmentation and Consumer Behaviors Study

    OpenAIRE

    Deng, Xueting; Woods, Timothy

    2014-01-01

    This study explores wine expenditure driven factors for consumers in the United States by employing a four-state consumer behaviors study. A market segmentation method is applied to investigate spending patterns of 1,609 wine consumers in Pennsylvania, Ohio, Kentucky, and Tennessee. Determinants including wine consumption frequency, preference of differently priced wines, wine knowledge, past wine experience, and “local” involvement are investigated and compared for their significance in driv...

  20. Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics

    Energy Technology Data Exchange (ETDEWEB)

    Cynkar, Wies, E-mail: wies.cynkar@awri.com.au [Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064 (Australia); Dambergs, Robert [Australian Wine Research Institute, Tasmanian Institute of Agricultural Research, University of Tasmania, Private Bag 98, Hobart Tasmania 7001 (Australia); Smith, Paul; Cozzolino, Daniel [Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064 (Australia)

    2010-02-15

    Rapid methods employing instruments such as electronic noses (EN) or gas sensors are used in the food and beverage industries to monitor and assess the composition and quality of products. Similar to other food industries, the wine industry has a clear need for simple, rapid and cost effective techniques for objectively evaluating the quality of grapes, wine and spirits. In this study a mass spectrometry based electronic nose (MS-EN) instrument combined with chemometrics was used to predict the geographical origin of Tempranillo wines produced in Australia and Spain. The MS-EN data generated were analyzed using principal components analysis (PCA), partial least squares discriminant analysis (PLS-DA) and stepwise linear discriminant analysis (SLDA) with full cross validation (leave-one-out method). The SLDA classified correctly 86% of the samples while PLS-DA 85% of Tempranillo wines according to their geographical origin. The relative benefits of using MS-EN will provide capability for rapid screening of wines. However, this technique does not provide the identification and quantitative determination of individual compounds responsible for the different aroma notes in the wine.

  1. Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics

    International Nuclear Information System (INIS)

    Cynkar, Wies; Dambergs, Robert; Smith, Paul; Cozzolino, Daniel

    2010-01-01

    Rapid methods employing instruments such as electronic noses (EN) or gas sensors are used in the food and beverage industries to monitor and assess the composition and quality of products. Similar to other food industries, the wine industry has a clear need for simple, rapid and cost effective techniques for objectively evaluating the quality of grapes, wine and spirits. In this study a mass spectrometry based electronic nose (MS-EN) instrument combined with chemometrics was used to predict the geographical origin of Tempranillo wines produced in Australia and Spain. The MS-EN data generated were analyzed using principal components analysis (PCA), partial least squares discriminant analysis (PLS-DA) and stepwise linear discriminant analysis (SLDA) with full cross validation (leave-one-out method). The SLDA classified correctly 86% of the samples while PLS-DA 85% of Tempranillo wines according to their geographical origin. The relative benefits of using MS-EN will provide capability for rapid screening of wines. However, this technique does not provide the identification and quantitative determination of individual compounds responsible for the different aroma notes in the wine.

  2. Oenology: red wine procyanidins and vascular health.

    Science.gov (United States)

    Corder, R; Mullen, W; Khan, N Q; Marks, S C; Wood, E G; Carrier, M J; Crozier, A

    2006-11-30

    Regular, moderate consumption of red wine is linked to a reduced risk of coronary heart disease and to lower overall mortality, but the relative contribution of wine's alcohol and polyphenol components to these effects is unclear. Here we identify procyanidins as the principal vasoactive polyphenols in red wine and show that they are present at higher concentrations in wines from areas of southwestern France and Sardinia, where traditional production methods ensure that these compounds are efficiently extracted during vinification. These regions also happen to be associated with increased longevity in the population.

  3. Investigation of Phenolic Components of Hungarian Wines

    Directory of Open Access Journals (Sweden)

    László Márk

    2007-09-01

    Full Text Available Ninety-two wines from the southernmost wine-producing region in Hungary(Villány were analyzed for their polyphenolic content by high performance liquidchromatography (HPLC. Our results show that wine variety or vintage year could not bedistinguished based on polyphenol content, but winery origin could be. Resveratrolconcentration is mainly dependent on variety and vintage year. The “human factor” (i.e.,winemaking style and technology seems to be more decisive for the polyphenoliccomposition of red wines than other factors, such as variety and vintage year.

  4. Trends in wine production and trade

    OpenAIRE

    Lazanyi, Janos

    2008-01-01

    Historically, wine production and consumption have been at home in Europe. The most important countries mentionable are France, Italy, Germany, Spain, Greece, Portugal, Moldova, Romania, Bulgaria and Hungary. The European Union (EU 27) occupies a leading position on the world wine market. Globally, it accounts for 49.9% of growing areas and 39.1% of grape production, according to FAO data for the year 2006. The European Union (EU 27) produces 60.0%of wine and accounts for 55.4%of wine imports...

  5. Changes in the International Wine Market

    OpenAIRE

    Vlahović, Branislav; Puškarić, Anton; Tomašević, Dejan

    2013-01-01

    Knowing international market is a basis for segmentation and making right and timely marketing decisions regarding wine export. In this piece, we have analized the international wine market, and determined changes in international turnover, with largest importers and exporters for the period of 2001 - 2011. The average wine export in the world was 8,4 tons, with a growth tendency of 5,0% per year. Converted in money, the average export amounted to 22 billion US Dollars, which makes wine one o...

  6. Sensing Free Sulfur Dioxide in Wine

    Science.gov (United States)

    Monro, Tanya M.; Moore, Rachel L.; Nguyen, Mai-Chi; Ebendorff-Heidepriem, Heike; Skouroumounis, George K.; Elsey, Gordon M.; Taylor, Dennis K.

    2012-01-01

    Sulfur dioxide (SO2) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO2 over time, resulting in wines with little SO2 protection. Furthermore, SO2 and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO2 in wine require the SO2 to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring. PMID:23112627

  7. Segmentation and drivers of wine liking and consumption in US wine consumers

    Directory of Open Access Journals (Sweden)

    Pickering GJ

    2014-10-01

    Full Text Available Gary J Pickering,1–3 Arun K Jain,4 Ram Bezawada4 1Department of Biological Sciences, Brock University, St Catharines, ON, Canada; 2Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, Canada; 3Department of Psychology, Brock University, St Catharines, ON, Canada; 4School of Management, University at Buffalo, Buffalo, NY, USA Abstract: This study examined the influence of selected experiential (wine expertise, psychological (alcoholic beverage adventurousness, and biological (age, sex, 6-n-propylthiouracil [PROP] responsiveness factors on self-reported liking and consumption of 14 wine styles in a sample of 1,010 US wine consumers. Cluster analysis of wine liking scores revealed three distinct groups, representing plausible market segments, namely red wine lovers, dry table wine likers and sweet dislikers, and sweet wine likers. These clusters differ in key demographic measures, including sex, age, household income, and education, as well as wine expertise and PROP responsiveness. Wines were collapsed into five categories (dry table, sparkling, fortified, sweet, and wine-based beverages to examine more closely the factors affecting wine liking, total annual intake, and consumption frequency (analysis of variance [ANOVA] followed by Tukey's honest significant difference [HSD] 0.05. Wine expertise was most strongly associated with liking and consumption measures, while PROP responsiveness and alcoholic beverage adventurousness were also important contributors. Neither age nor sex had any large and consistent effects on liking or consumption, although the sex × expertise interaction was significant for some styles. These data provide an example of multifactorial segmentation of a wine market using Northeastern United States as an example, and indicate opportunities for targeted alignment of marketing to cohorts identified here. Keywords: market segmentation, taste genetics, PROP, wine expertise, wine liking

  8. Resveratrol: Chemoprevention with red wine

    OpenAIRE

    Arısan, Elif Damla; Palavan-Ünsal, Narçin

    2007-01-01

    According to epidemiological studies, western diet has disadvantages because of cancer prevalence more than Mediterranean or Asia people who consume more vegetables and fruits. Resveratrol (trans-3,4,5-trihydroxystilbene) which is highly found in grapes, berries has received attention for its potential chemopreventive and antitumor effects in experimental systems. Because of high resveratrol content, researchers noted that red wine has multidimensional benefits for ...

  9. Pesticide residues in grapes, wine, and their processing products.

    Science.gov (United States)

    Cabras, P; Angioni, A

    2000-04-01

    grapes and in the must, except for those pesticides that did not have a preferential partition between liquid and solid phase (azoxystrobin, dimethoate, and pyrimethanil) and were present in wine at the same concentration as on the grapes. In some cases (mepanipyrim, fluazinam, and chlorpyrifos) no detectable residues were found in the wines at the end of fermentation. From a comparison of residues in wine obtained by vinification with and without skins, it can be seen that their values were generally not different. Among the clarifying substances commonly used in wine (bentonite, charcoal, gelatin, polyvinylpolypyrrolidone, potassium caseinate, and colloidal silicon dioxide), charcoal allowed the complete elimination of most pesticides, especially at low levels, whereas the other clarifying substances were ineffective. Wine and its byproducts (cake and lees) are used in the industry to produce alcohol and alcoholic beverages. Fenthion, quinalphos, and vinclozolin pass into the distillate from the lees only if present at very high concentrations, but with a very low transfer percantage (2, 1, and 0.1%, respectively). No residue passed from the cake into the distillate, whereas fenthion and vinclozolin pass from the wine, but only at low transfer percentages (13 and 5%, respectively).

  10. Foreign capital and agroindustry. Notes for a discussion of changes in the wine bourgeoisie from Argentina since the 90’s

    Directory of Open Access Journals (Sweden)

    Adriana Silvina Chazarreta

    2013-06-01

    Full Text Available This article aims to problematize how changes happened in Argentina's wine industry -since the 90’s in the context of globalization process- affect the wine bourgeoisie. One of the main findings is that although the inflow of foreign capitals into the activity has been significant, the bourgeoisie whose capital is national or local has been able to keep not disadvantageous positions in the economic structure of wine industry. The analysis is based in data from statistical sources of specialized agencies; data from websites of companies and from interviews with key informants. It also is carried out a comprehensive literature review of the subject

  11. Integrated Variable Speed Limits Control and Ramp Metering for Bottleneck Regions on Freeway

    Directory of Open Access Journals (Sweden)

    Ming-hui Ma

    2015-01-01

    Full Text Available To enhance the efficiency of the existing freeway system and therefore to mitigate traffic congestion and related problems on the freeway mainline lane-drop bottleneck region, the advanced strategy for bottleneck control is essential. This paper proposes a method that integrates variable speed limits and ramp metering for freeway bottleneck region control to relieve the chaos in bottleneck region. To this end, based on the analyses of spatial-temporal patterns of traffic flow, a macroscopic traffic flow model is extended to describe the traffic flow operating characteristic by considering the impacts of variable speed limits in mainstream bottleneck region. In addition, to achieve the goal of balancing the priority of the vehicles on mainline and on-ramp, increasing capacity, and reducing travel delay on bottleneck region, an improved control model, as well as an advanced control strategy that integrates variable speed limits and ramp metering, is developed. The proposed method is tested in simulation for a real freeway infrastructure feed and calibrates real traffic variables. The results demonstrate that the proposed method can substantially improve the traffic flow efficiency of mainline and on-ramp and enhance the quality of traffic flow at the investigated freeway mainline bottleneck.

  12. Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines.

    Science.gov (United States)

    Smit, Inga; Pfliehinger, Marco; Binner, Antonie; Großmann, Manfred; Horst, Walter J; Löhnertz, Otmar

    2014-08-01

    Wines rich in biogenic amines can cause adverse health effects to the consumer. Being nitrogen-containing substances, the amount of amines in wines might be strongly influenced by the rate of nitrogen fertiliser application during grape production. The aim of this work was to evaluate the effect of nitrogen fertilisation in the vineyard on the formation of biogenic amines in musts and wines. In a field experiment which compared unfertilised and fertilised (60 and 150 kg N ha(-1)) vines over two separate years, the total amine concentrations in must and wine increased. The latter was due to an increase of individual amines such as ethylamine, histamine, isopentylamine, phenylethylamine and spermidine in the musts and wines with the nitrogen application. Furthermore, the fermentation process increased the concentration of histamine and ethylamine in most of the treatments, while spermidine, spermine and isopentylamine concentrations generally decreased. Throughout both vintages, the concentrations of tyramine and histamine of the investigated musts and wines never reached detrimental levels to the health of non-allergenic people. Nitrogen fertilisation has a significant effect on amines formation in musts and wines. Furthermore, during fermentation, ethylamine and histamine increased while other amines were presumably serving as N sources during fermentation. © 2013 Society of Chemical Industry.

  13. Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.

    Science.gov (United States)

    Han, Guomin; Ugliano, Maurizio; Currie, Bruce; Vidal, Stéphane; Diéval, Jean-Baptiste; Waterhouse, Andrew L

    2015-01-01

    Wine aging is generally limited by the amount of oxidation, which is dependent on the amount of oxygen entering via the closure. Cabernet Sauvignon wine is well known for its high concentration of tannin, making it an ideal red wine for aging. The impact of closure type after 5 years' bottle aging has been investigated on a 2007 Cabernet Sauvignon red wine, treated with or without polyvinylpolypyrrolidone (PVPP) and micro-oxygenation (Mox). Two oxygen transfer rate (OTR) conditions (16 and 5 µg per day) into 375 mL bottles were obtained by using different synthetic stoppers. Color was evaluated by UV-visible spectrophotometry, carbonyls by 2,4-dinitrophenylhydrazine derivatization, phenolics by high-performance liquid chromatography and sulfur dioxide by the aspiration method. Closure type strongly influenced color parameters involving SO2 bleaching and some phenolics, particularly quercetin, were affected, but there was little effect on carbonyls other than acetaldehyde. PVPP treatment afforded wines with the lowest levels of phenolics and color density, but highest acetaldehyde. Few effects of Mox could be detected. Closure OTR strongly affects sulfur dioxide levels - the primary antioxidant in wine - in aged wine, but phenolic levels substantially alter the secondary reactions of oxidative aging. © 2014 Society of Chemical Industry.

  14. Classification of Spanish white wines using their electrophoretic profiles obtained by capillary zone electrophoresis with amperometric detection.

    Science.gov (United States)

    Arribas, Alberto Sánchez; Martínez-Fernández, Marta; Moreno, Mónica; Bermejo, Esperanza; Zapardiel, Antonio; Chicharro, Manuel

    2014-06-01

    A method was developed for the simultaneous detection of eight polyphenols (t-resveratrol, (+)-catechin, quercetin and p-coumaric, caffeic, sinapic, ferulic, and gallic acids) by CZE with electrochemical detection. Separation of these polyphenols was achieved within 25 min using a 200 mM borate buffer (pH 9.4) containing 10% methanol as separation electrolyte. Amperometric detection of polyphenols was carried out with a glassy carbon electrode (GCE) modified with a multiwalled carbon nanotubes (CNT) layer obtained from a dispersion of CNT in polyethylenimine. The excellent electrochemical properties of this modified electrode allowed the detection and quantification of the selected polyphenols in white wines without any pretreatment step, showing remarkable signal stability despite the presence of potential fouling substances in wine. The electrophoretic profiles of white wines, obtained using this methodology, have proven to be useful for the classification of these wines by means of chemometric multivariate techniques. Principal component analysis and discriminant analysis allowed accurate classification of wine samples on the basis of their grape varietal (verdejo and airén) using the information contained in selected zones of the electropherogram. The utility of the proposed CZE methodology based on the electrochemical response of CNT-modified electrodes appears to be promising in the field of wine industry and it is expected to be successfully extended to classification of a wider range of wines made of other grape varietals. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  15. Food Safety and Sustainability ‒ An Exploratory Approach at the Level of the Romanian Wine Production Companies

    Directory of Open Access Journals (Sweden)

    Gheorghe Epuran

    2018-02-01

    Full Text Available This article aims at identifying and analyzing opinions referring to the necessity, opportunity and efficiency of the implementation of the strategies and sustainable development practices in the wine industry as food safety is considered a component of sustainability. The main objective of the paper is to create a clear picture of the existing willingness of companies to adopt marketing strategies that should contribute to increasing food security by increasing the quality of wine and which should be based on the principles of sustainability. In this sense, the authors conducted some qualitative marketing research in which 15 managers from wine producing companies from Romania's wine-growing areas were interviewed. The research highlights the relationship between responsible consumption, food safety and sustainability, and the authors believe that such an association is relevant to the economic and social context of the European Union and other parts of the world. The novelty of this research refers to the analysis of the relationship between the responsible wine consumption and sustainability, to the identification of the opinions of the wine companies managers regarding the benefits and the limits of M2M and IoT technologies, to the emphasis of the marketing strategies and techniques considered innovative in the field of viticulture, as well as to the association of the concept of food safety by wine consumption to the aspects related to education and culture.

  16. Damage to white matter bottlenecks contributes to language impairments after left hemispheric stroke

    Directory of Open Access Journals (Sweden)

    Joseph C. Griffis

    2017-01-01

    Full Text Available Damage to the white matter underlying the left posterior temporal lobe leads to deficits in multiple language functions. The posterior temporal white matter may correspond to a bottleneck where both dorsal and ventral language pathways are vulnerable to simultaneous damage. Damage to a second putative white matter bottleneck in the left deep prefrontal white matter involving projections associated with ventral language pathways and thalamo-cortical projections has recently been proposed as a source of semantic deficits after stroke. Here, we first used white matter atlases to identify the previously described white matter bottlenecks in the posterior temporal and deep prefrontal white matter. We then assessed the effects of damage to each region on measures of verbal fluency, picture naming, and auditory semantic decision-making in 43 chronic left hemispheric stroke patients. Damage to the posterior temporal bottleneck predicted deficits on all tasks, while damage to the anterior bottleneck only significantly predicted deficits in verbal fluency. Importantly, the effects of damage to the bottleneck regions were not attributable to lesion volume, lesion loads on the tracts traversing the bottlenecks, or damage to nearby cortical language areas. Multivariate lesion-symptom mapping revealed additional lesion predictors of deficits. Post-hoc fiber tracking of the peak white matter lesion predictors using a publicly available tractography atlas revealed evidence consistent with the results of the bottleneck analyses. Together, our results provide support for the proposal that spatially specific white matter damage affecting bottleneck regions, particularly in the posterior temporal lobe, contributes to chronic language deficits after left hemispheric stroke. This may reflect the simultaneous disruption of signaling in dorsal and ventral language processing streams.

  17. Development and bottlenecks of renewable electricity generation in China: a critical review.

    Science.gov (United States)

    Hu, Yuanan; Cheng, Hefa

    2013-04-02

    This review provides an overview on the development and status of electricity generation from renewable energy sources, namely hydropower, wind power, solar power, biomass energy, and geothermal energy, and discusses the technology, policy, and finance bottlenecks limiting growth of the renewable energy industry in China. Renewable energy, dominated by hydropower, currently accounts for more than 25% of the total electricity generation capacity. China is the world's largest generator of both hydropower and wind power, and also the largest manufacturer and exporter of photovoltaic cells. Electricity production from solar and biomass energy is at the early stages of development in China, while geothermal power generation has received little attention recently. The spatial mismatch in renewable energy supply and electricity demand requires construction of long-distance transmission networks, while the intermittence of renewable energy poses significant technical problems for feeding the generated electricity into the power grid. Besides greater investment in research and technology development, effective policies and financial measures should also be developed and improved to better support the healthy and sustained growth of renewable electricity generation. Meanwhile, attention should be paid to the potential impacts on the local environment from renewable energy development, despite the wider benefits for climate change.

  18. Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency.

    Science.gov (United States)

    McRae, Jacqui M; Falconer, Robert J; Kennedy, James A

    2010-12-08

    The astringency of red wine is largely due to the interaction between wine tannins and salivary proline-rich proteins and is known to change as wine ages. To further understand the mechanisms behind wine astringency change over time, thermodynamics of the interactions between poly(l-proline) (PLP) and grape seed and skin tannins (preveraison (PV) and commercially ripe) or Shiraz wine tannins (2 years old and 9-10 years old) was analyzed using isothermal titration calorimetry (ITC). The nature of these interactions varied with changes to the tannin structure that are associated with maturation. The change in enthalpy associated with hydrophobic interaction and hydrogen bonding decreased with tannin age and the stoichiometry of binding indicated that grape tannins associated with more proline residues than wine tannins, irrespective of molecular size. These results could provide an explanation for the observed change in wine astringency quality with age.

  19. Bottlenecks and Waiting Points in Nucleosynthesis in X-ray bursts and Novae

    Science.gov (United States)

    Smith, Michael S.; Sunayama, Tomomi; Hix, W. Raphael; Lingerfelt, Eric J.; Nesaraja, Caroline D.

    2010-08-01

    To better understand the energy generation and element synthesis occurring in novae and X-ray bursts, we give quantitative definitions to the concepts of ``bottlenecks'' and ``waiting points'' in the thermonuclear reaction flow. We use these criteria to search for bottlenecks and waiting points in post-processing element synthesis explosion simulations. We have incorporated these into the Computational Infrastructure for Nuclear Astrophysics, a suite of nuclear astrophysics codes available online at nucastrodata.org, so that anyone may perform custom searches for bottlenecks and waiting points.

  20. Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men)

    NARCIS (Netherlands)

    Dung, N.T.P.; Rombouts, F.M.; Nout, M.J.R.

    2007-01-01

    In the Mekong Delta region of South-Vietnam, wine from purple glutinous rice is particularly interesting because of its sherry-like taste and flavour and its attractive brown-red colour. It is manufactured at home or by small cottage industries, using traditional solid-state starters (Men). With the

  1. High value co-products from wine byproducts (II): polyphenols and antioxidant activity

    Energy Technology Data Exchange (ETDEWEB)

    Femenia, A.; Gonzalez-Centeno, M. R.; Garau, M. C.; Sastre-Serrano, G.; Rosello, C.

    2009-07-01

    The by-products of the grape/wine industry have recently attracted considerable interest as important sources of high-value antioxidants. these can be extracted from stems, such as resveratrol,and from grape pomace which contains polyphenols, procyanidin and antrocyanins. (Author)

  2. Contracting in the wine supply chain with bilateral moral hazard, residual claimancy and multitasking

    DEFF Research Database (Denmark)

    Steiner, Bodo

    2012-01-01

    This paper takes a quasi-case-study approach to stylised wine industry facts to assess predictions about the optimal sharing rule from a principal–agent model with residual claimancy. An optimal sharing contract is developed between a grape grower and a winery, when a risk-averse grower allocates...

  3. Wine, resveratrol and health: a review.

    Science.gov (United States)

    Guerrero, Raúl F; García-Parrilla, Maria C; Puertas, Belén; Cantos-Villar, Emma

    2009-05-01

    Several studies have cited the Mediterranean diet as an example of healthy eating. In fact, the Mediterranean diet has become the reference diet for the prevention of cardiovascular disease. Red wine seems to be an essential component of the diet, since moderate consumption of wine is associated with lower risk and mortality from cardiovascular disease. Evidence is also accumulating that wine helps prevent the development of certain cancers. Of all the many components of wine, resveratrol, which is a natural component specifically present in wine, has been identified as being mainly responsible for these health-promoting properties. Many valuable properties such as cardioprotective and anticarcinogenic activity have been attributed to resveratrol; however, its bioavailability is quite low. The bioactivity of metabolites derived from resveratrol, and the accumulation of resveratrol in vital organs are still under study, but there are high expectations of positive results. Other stilbene compounds are also considered in this review, despite being present in undetectable or very small quantities in wine. The present paper reviews all aspects of the health properties of wine, bioactive compounds found in wine, and their concentrations, bioavailability and possible synergistic effects.

  4. Characterization of Phenolic Compounds in Wine Lees.

    Science.gov (United States)

    Zhijing, Ye; Shavandi, Amin; Harrison, Roland; Bekhit, Alaa El-Din A

    2018-03-25

    The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC), total tannin content (TTC), mean degree of polymerization (mDP), and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant ( p tannin content of the samples. White wine lees had high mDP content compared with red ones. Catechin (50-62%) and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity) assay was strongly correlated with the DPPH (α, α-diphenyl-β-picrylhydrazyl) assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM) (PN: Pinot noir lees; FDM: Freeze-dried Material). This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications.

  5. Wine consumption and intestinal redox homeostasis

    Science.gov (United States)

    Biasi, Fiorella; Deiana, Monica; Guina, Tina; Gamba, Paola; Leonarduzzi, Gabriella; Poli, Giuseppe

    2014-01-01

    Regular consumption of moderate doses of wine is an integral part of the Mediterranean diet, which has long been considered to provide remarkable health benefits. Wine׳s beneficial effect has been attributed principally to its non-alcoholic portion, which has antioxidant properties, and contains a wide variety of phenolics, generally called polyphenols. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues. They act as both free radical scavengers and modulators of specific inflammation-related genes involved in cellular redox signaling. In addition, the importance of wine polyphenols has recently been stressed for their ability to act as prebiotics and antimicrobial agents. Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects. PMID:25009781

  6. Grape Juice: Same Heart Benefits as Wine?

    Science.gov (United States)

    ... eating Does grape juice offer the same heart benefits as red wine? Answers from Katherine Zeratsky, R.D., L.D. ... juices may provide some of the same heart benefits of red wine, including: Reducing the risk of blood clots Reducing ...

  7. Characterization of Phenolic Compounds in Wine Lees

    Directory of Open Access Journals (Sweden)

    Ye Zhijing

    2018-03-01

    Full Text Available The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC, total tannin content (TTC, mean degree of polymerization (mDP, and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant (p < 0.05 impact on total phenol and tannin content of the samples. White wine lees had high mDP content compared with red ones. Catechin (50–62% and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity assay was strongly correlated with the DPPH (α, α-diphenyl-β-picrylhydrazyl assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM (PN: Pinot noir lees; FDM: Freeze-dried Material. This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications.

  8. Laser treatment of Port-wine stains

    OpenAIRE

    Boffa, Michael J.

    2001-01-01

    A state-of-the-art pulsed dye laser machine to treat port-wine stains and other vascular lesions has been available in the Malta Health Service since 1999. This article reviews the pathophysiology and clinical features of port- wine stains and describes the principles of laser treatment for this condition.

  9. Characterization of Phenolic Compounds in Wine Lees

    Science.gov (United States)

    Zhijing, Ye; Shavandi, Amin; Harrison, Roland; Bekhit, Alaa El-Din A.

    2018-01-01

    The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC), total tannin content (TTC), mean degree of polymerization (mDP), and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant (p wine lees had high mDP content compared with red ones. Catechin (50–62%) and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity) assay was strongly correlated with the DPPH (α,α-diphenyl-β-picrylhydrazyl) assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM) (PN: Pinot noir lees; FDM: Freeze-dried Material). This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications. PMID:29587406

  10. An Emerging Wine Region in Nova Scotia, Canada: Terroir Trials and Tribulations

    Science.gov (United States)

    Cameron, B. I.; Ketter, B. S.; Karakis, S.

    2012-12-01

    loams. In the Gaspereaux Valley, a sub-valley of the Annapolis Valley, relatively fertile silty and clay loams dominate on the south-facing slope, but well-drained, gravel-rich glacial soils on the north-facing slope impart a complex and mineral flavor profile to the wines. Detailed soil profiles from select vineyards along with studies of soil texture and chemistry highlight differences in terroirs in the four wine regions. This terroir study assists the expanding, but young wine industry in Nova Scotia to ideally match grape variety to vineyard block.

  11. From Pinot to Xinomavro in the world's future wine-growing regions

    Science.gov (United States)

    Wolkovich, E. M.; García de Cortázar-Atauri, I.; Morales-Castilla, I.; Nicholas, K. A.; Lacombe, T.

    2018-01-01

    Predicted impacts of climate change on crops—including yield declines and loss of conservation lands—could be mitigated by exploiting existing diversity within crops. Here we examine this possibility for wine grapes. Across 1,100 planted varieties, wine grapes possess tremendous diversity in traits that affect responses to climate, such as phenology and drought tolerance. Yet little of this diversity is exploited. Instead many countries plant 70-90% of total hectares with the same 12 varieties—representing 1% of total diversity. We outline these challenges, and highlight how altered planting practices and new initiatives could help the industry better adapt to continued climate change.

  12. INFLUENCE OF WINE ACID ON RHEOLOGICAL PROPERTIES OF WELL BORE CEMENT SLURRIES AND HARDENED CEMENT PROPERTIES

    Directory of Open Access Journals (Sweden)

    Nediljka Gaurina-Međimurec

    1989-12-01

    Full Text Available Adaptation of commercial types of domestic cements for use in cementing the deep wells is a process by which Yugoslav oil industry tends to solve problems of completion of those wells independently. In order to design a domestic, cheep and effective retarder, tests of applicability of wine acid on cement slurries have been carried out. Besides examining the necessary wine acid content to achieve desirable Theological properties, the influence of this additive on properties of hardened cement samples has been tested too (the paper is published in Croatian.

  13. Wine Polyphenols: Potential Agents in Neuroprotection

    Directory of Open Access Journals (Sweden)

    Abdelkader Basli

    2012-01-01

    Full Text Available There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson’s or Alzheimer’s diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols.

  14. Determination of Phenolic Compounds in Wines

    Directory of Open Access Journals (Sweden)

    Charalampos Proestos

    2012-04-01

    Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC coupled with a multiwavelength Ultraviolet/visible (UV/vis detector was used. The most abundant phenolic substances detected were (+-catechin (13.5-72.4 mg L-1 , gallic acid (0.40-99.47 mg L-1 and caffeic acid (0.87-33.48 mg L-1. The principal component analysis (PCA technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.

  15. Managing Water Sustainability: Virtual Water Flows and Economic Water Productivity Assessment of the Wine Trade between Italy and the Balkans

    Directory of Open Access Journals (Sweden)

    Pier Paolo Miglietta

    2018-02-01

    Full Text Available The management of natural resources in economic activities has become a fundamental issue when considering the perspective of sustainable development. It is necessary to rethink every process in order to reach efficiency from different points of view, not only environmentally but also economically. Water scarcity is growing because of economic and population growth, climate change, and the increasing water demand. Currently, agri-food represents the most water consumptive sector, and the increasing importance of international trade in this industry puts freshwater issues in a global context that should be analyzed and regulated by sustainable policies. This analysis is focused on virtual water flows and economic water productivity related to the wine trade, and aims to evaluate water loss/savings achieved through bilateral trade relations. The choice fell on Italy, the first wine producer in the world, and the Balkan countries. The latter are new markets for wine production/consumption, in which Italian wines are strongly positioned for different reasons. The results show that, from a national point of view and considering wine trade, Italy exports water in virtual form to the Balkan countries, more than it imports, so that in effect it partially uses its own water resources for the wine supply of the Balkans. The latter, on the other hand, being a net importer of wine, partially depends on Italian water resources and exerts less pressure on their own water basins in the supporting wine supply. We also observed that the wine trade between Italy and the Balkans implies global water savings.

  16. Champagne, Cognac, Rioja, Jerez and Vales dos Vinhedos: Conflicts between trademarks and geographical indications of wines and spirits in Brazil

    Directory of Open Access Journals (Sweden)

    da Silva Barbosa Patrícia Maria

    2016-01-01

    Full Text Available The world wine trade generated around 30 billion Euros in 2015. The wine consumer appreciates attributes such as tradition, quality and distinctiveness, characteristics that are associated with the terroir. In this segment, trademarks and geographical indications (GI are relevant distinctive signs for the consumers' choice. Issues involving the protection of these signs have become increasingly stronger in the same proportion of the trade growth. Wine GIs hold a long tradition in the international scenario, particularly the European. In Brazil, the trademarks have a broader protection history, and the GIs were only acknowledged with the 1996 Industrial Property Law. Nevertheless, Brazil stands out as an emergent market for wines. The databank of the National Institute of Industrial Property (INPI-Brazil shows that 30% of all applications for GI protection are for wines and spirits. Such figures indicate the growing importance of the GI for the segment. The purpose of this paper is to analyze the applications for trademarks and GIs for wines and spirits, based on the INPI databank. For such, some foreign GIs have been chosen, for their historic and commercial importance, as well as one national GI, the first acknowledged in the segment. Among the results, several applications for trademarks from different applicants containing the searched terms have been found. From these results, it is believed that the coexistence and overlap of trademarks and GIs indicate the need for a review of the national legislation.

  17. Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

    Directory of Open Access Journals (Sweden)

    Manuel Malfeito-Ferreira

    2018-04-01

    Full Text Available The unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality. The effects of ethylphenols and other metabolites on wine flavor is now recognized worldwide and the object of lively debate. The focus of this review is to provide an update of the present knowledge and practice on the prevention of this problem in the wine industry. Brettanomyces bruxellensis, or its teleomorph, Dekkera bruxellensis, are rarely found in the natural environment and, although frequently isolated from fermenting substrates, their numbers are relatively low when compared with other fermenting species. Despite this rarity, they have long been studied for their unusual metabolical features (e.g., the Custers effect. Rising interest over the last decades is mostly due to volatile phenol production affecting high quality red wines worldwide. The challenges have been dealt with together by researchers and winemakers in an effective way and this has enabled a state where, presently, knowledge and prevention of the problem at the winery level is readily accessible. Today, the main issues have shifted from technological to sensory science concerning the effects of metabolites other than ethylphenols and the over estimation of the detrimental impact by ethylphenols on flavor. Hopefully, these questions will continue to be tackled together by science and industry for the benefit of wine enjoyment.

  18. 27 CFR 24.255 - Bottling or packing wine.

    Science.gov (United States)

    2010-04-01

    ... in the same tax class when that wine is removed from bond, without benefit of tolerance, when the... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottling or packing wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and...

  19. 27 CFR 24.86 - Essences produced on wine premises.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Essences produced on wine... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Essences § 24.86 Essences produced on wine premises. Wine, taxpaid spirits, or spirits withdrawn tax-free may be...

  20. 27 CFR 24.233 - Addition of spirits to wine.

    Science.gov (United States)

    2010-04-01

    ... wine. 24.233 Section 24.233 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.233 Addition of spirits to wine. (a) Prior to the addition of spirits. Wine will be placed in tanks approved for the addition of spirits. The...