Usage rate segmentation: enriching the US wine market profile

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Kelley K

2015-05-01

Full Text Available Kathleen Kelley,1 Jeffrey Hyde,2 Johan Bruwer3 1Department of Plant Science, 2Department of Agricultural Economics, Sociology, and Education, The Pennsylvania State University, University Park, PA, USA; 3School of Marketing, University of South Australia, Adelaide, SA, Australia Abstract: The purpose of this research is to enrich our knowledge of the US wine market and provide insights into how usage rate segmentation can be enhanced by select innovative perspectives of current offerings. Data were collected through a 15-minute online survey of 910 US wine drinkers randomly selected from a panel of consumers. It was found that the “super core” segment not only drank wine more frequently, but also were more likely to drink other types of alcohol presented (beer, distilled spirits, and ready-to-drink cocktails, and at a greater frequency, “at least once a week” and “about once a week”, than “marginal” drinkers. Differences between usage rate segments existed between sex and age generations. Female millennial “super core” consumers would increase wine consumption if the number of calories were reduced to fewer than 80 per 5 oz serving. Practical implications for a winery or wine retailer might include the potential to add these beverages to their product offering or bundling these beverages to create packages (allowing for mass customization, which is used often in retail and appropriately marketing these offerings to their customers. Changes that may invoke a positive response are wine made from “sustainably farmed” or “naturally farmed” grapes, and certified carbon-free wine. From an originality viewpoint, this study is the first to investigate how usage rate segmentation can be enriched by means of variable cross-extension and examination. Keywords: consumer behavior, market segmentation, usage rate, consumption frequency, USA

MARKETING STRATEGIES FOR ORGANIC WINE GROWERS IN THE VENETO REGION

OpenAIRE

Rossetto, Luca

2002-01-01

The Italian organic wine sector has dramatically increased, recently. In the last two years, the organic vineyard area has doubled reaching more than 50.000 hectares, while organic wineries account are more than 9.000 farms. In particular, the Veneto Region accounts for 4% of total area and for 15% of organic wine makers. This study analyzes the organic wine sector in the Veneto Region mainly focusing on marketing issues. Two organic wine enterprises are recognized: 1) small wine growers and ...

STUDY OF WINES POSITIONING ON THE ROMANIAN MARKET

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Alex GAVRILESCU

2011-01-01

Full Text Available In this paper, I have done a research on the positioning of Romanian wines. The positioning is a necessary approach of brands to have a privileged position in the minds of consumers. In front of the keen foreign competition, the Romanian wine brands must assert a new identity to match the Romanian client's current lifestyle. The main objective of the research is the identification of the Romanian wine brand positioning. To achieve the objective of the research I have conducted a market research. The study was conducted on a sample of 100 respondents, consumers of Romanian wines. In the study, I have focused on a number of elements necessary for obtaining the positioning maps. Thus I tested the assisted and unassisted recognition of vineyards, the vineyards positioning depending on internal and international recognition and tradition / reputation, the vineyards positioning depending on the internal and international recognition and price, the vineyards positioning depending on sweet, red and light wines and on strong and dry wines. The positioning strategy will determine, on the one hand, the efficiency of the marketing activity at the level of consumer segment by obtaining a better image due to the high satisfaction of the specific needs, and on the other hand, the differentiation will enable to the company to gain competitive advantages, hence substantially increased profits. The theoretical contribution of this paper is to clarify the issues of positioning and to emphasize its importance. The practical contribution refers to the positioning of wines brands, which can be a model of reflection for each of the analyzed vineyards.

QUANTITATIVE RESEARCH ON CONSUMER BEHAVIOR BY OPTICAL RED WINE MARKETING

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Roxana STOIAN

2014-10-01

Full Text Available Study exhaustive wine area is a frequently researched topic since the beginning of 2000 when it comes to legislative bases for wine and wine products. Among the considerations that led to its choice of study include: Romania considerable resources in terms of agricultural area, and especially the wine (mention here the existence of eight wine regions, vineyards and a hundred thirty seven support and attention given to the legislative branch of Romanian wine (by law 244/2002-Legea vineyard and wine, and the European and not least history as a wine producing country with Spain, Italy and France. The paper aims to determine whether or not a situation determinant of marketing in red wine consumption by analyzing questionnaire responses developed.

Costs And Returns Analysis Of Palm Wine Marketing In Uyo Area Of ...

African Journals Online (AJOL)

Costs And Returns Analysis Of Palm Wine Marketing In Uyo Area Of Akwa Ibom State, Nigeria. ... Abstract. This study examined the marketing of palm wine (Ukot) in Akwa Ibom State, Nigeria. The socio ... EMAIL FULL TEXT EMAIL FULL TEXT

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

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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'.

Electronic Noses and Tongues in Wine Industry

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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.

PROFILING THE WINE CONSUMER MARKET: CASE STUDIES ON USA AND ROMANIA

OpenAIRE

Ştefan MATEI

2014-01-01

A marketing-oriented winery is capable to understand the configuration of a marketing strategy and the implications and opportunities of its implementation in the activity they carry out. This know-how allows wineries to effectively compete with other wine producers in today’s quasi-saturated, complex and challenging wine market. A winery with such an orientation is also capable to attain its aspirations and objectives through a thorough understanding of customers’ needs and wants. Within thi...

Prosumers in the wine market: An explorative study

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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.

Testing the efficiency of the wine market using unit root tests with sharp and smooth breaks

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Elie Bouri

2017-12-01

Full Text Available This paper examines the efficient market hypothesis for the wine market using a novel unit root test while accounting for sharp shifts and smooth breaks in the monthly data. We find evidence of structural shifts and nonlinearity in the wine indices. Contrary to the results from conventional linear unit root tests, when we account for sharp shifts and smooth breaks, the unit root null for each of the wine indices has been rejected. Overall, our results suggest that the wine market is inefficient when we incorporate breaks. We provide some practical and policy implications of our findings. Keywords: Wine market, Efficiency, Sharp and smooth breaks, Unit root tests

Wine Argentinean Export Chain: A Case Study in the UK Market

OpenAIRE

Cetrangolo, Hugo; Briz, Julian

2008-01-01

International wine market is becoming one of the more dynamic in beverages sector. This paper is a summary of the research developed during 2004-2006 at the UPM with Argentinean exporters. The selection of UK market was due to the high degree of competition between international wines: European, American, Australian and others. Secondary information was collected from EU and Argentina publication and data bases. Primary information was obtained through face to face interviews with the main st...

Wines of Baja Mexico: A qualitative study examining viticulture, enology, and marketing practices

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Jorge Covarrubias

2015-12-01

Full Text Available Mexico has been producing wine since the 1500, yet very little is known about their viticulture, enology, and marketing practices. This qualitative research study was designed to shed more light on these issues. Based on 10 in-depth interviews with winery owners and winemakers in the Valle de Guadualupe of the Baja Peninsula, where the majority of Mexican wineries are located, this study describes viticulture, enology, and marketing practices for Baja wines. It concludes with a discussion on the future of Mexican wines.

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

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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.

Filling the gap – how do sensory and marketing attributes interact in consumers' wine choice?

DEFF Research Database (Denmark)

Mueller, Simone; Osidacz, P.; Francis, L.

2011-01-01

When viticulturists and oenologists produced flavours and aromas that are positively perceived by consumers in blind tastings, the question remains how much they actually influence consumers’ wine liking, choice and repurchase intent in the presence of marketing attributes such as brand, packaging......, region and price. While traditional consumer sensory research mainly focuses on blind sensory evaluation, in reality most consumers drink and evaluate wine in an informed condition, being aware of the price and label information. What is the relative impact of sensory and marketing attributes when...... consumers drink wine in realistic settings and which are the sensory attributes that cut through the marketing clutter? To provide first answers to these questions we report results from a two-stage experiment for Australian Shiraz wines, simulating the process of a consumer choosing a wine from the shelf...

Ethyl carbamate levels in wine and spirits from markets in Hebei Province, China.

Science.gov (United States)

Liu, Y P; Dong, B; Qin, Z S; Yang, N J; Lu, Y; Yang, L X; Chang, F Q; Wu, Y N

2011-01-01

Ethyl carbamate (EC) in wine, grain spirits and wine sauce (145 samples) was analysed using solid-phase extraction and stable isotope dilution GC/MS. Samples were obtained from markets in eight areas (Shijiazhuang, Baoding, Handan, Qinhuangdao, Langfang, Zhangjiakou, Xingtai and Cangzhou) of Hebei Province, China. The method had a limit of detection of 2 µg kg⁻¹, with recoveries varying from 95.7 to 102% and RSD ranging 2.3-5.6%. The average concentrations of ethyl carbamate in wines, grain spirits and wine sauce were 14.7 (wines.

The wine market – an empicrical examination of in-store consumer behaviour

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Bartłomiej Pierański

2017-01-01

Full Text Available Business success in the current highly competitive environment determines primarily the ability to understand the customer and his needs and identify the factors that influence consumer behavior. Therefore, the examination of consumer behavior and obtaining feedback on the development and state of the market as well as identifying current trends is an essential part of any successful business. Producers and traders are increasingly forced to adapt to the rapid development and changes in the market. This is especially important with food products, given the wide range of assortment, substitutability of particular groceries and strengthening competitive pressure of manufacturers and retailers. In general, consumer decision-making related to food is influenced by a number of different factors that are changing under the influence of new trends (greater emphasis on quality, country of origin etc.. Even more specific category is the wine market, which is subject to specific criteria of consumer choice, since from a consumer perspective, it is not a product of daily consumption. The world wine market is increasing; new producers as well as new groups of customers are emerging on the market. The distribution channels are becoming more diversified and wine is offered in both specialty stores and self-service outlets; hypermarkets, supermarkets and discount stores. Due to this trend the investigation of in-store consumer behavior becomes crucial. The aim of the paper is to discuss the usefulness of eye tracking based research for examining perceptions of people shelf displays. The research integrates measurements with a mobile eye camera (Eye tracker glasses in real conditions of a wine shop in order to reveal the impact of merchandising (display of domestic and foreign wines on the visual attention of the consumer. The results of qualitative research carried out in March 2015 will be presented.

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...

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

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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.

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...

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...

Tannin profile of different Monastrell wines and its relation to projected market prices.

Science.gov (United States)

Gómez-Plaza, Encarna; Olmos, Oscar; Bautista-Ortín, Ana Belén

2016-08-01

This study focuses on the differences or similarities in tannin composition and concentration in Monastrell wines from different wineries from the same geographic area and, within each winery, from wines elaborated based on different projected market prices, to determine whether there is any relationship between the wine tannin composition and the projected price. The tannin composition of the different wines, all of them analyzed at the same point during winemaking, indicated that those elaborated as premium wines presented higher phenol and tannin contents. The mean degree of polymerization of these wines was also positively related with the projected price, which agreed with the results obtained by size exclusion chromatography, that showed that wines with high projected prices had a higher proportion of polymeric tannins, suggesting that techniques favoring the extraction of skin tannins were mostly used in those wines projected as premium wines, probably looking for greater mouthfeel complexity. Copyright © 2016 Elsevier Ltd. All rights reserved.

Wine fraud

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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

Environmental attitudes towards wine tourism

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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

THE GRAPES AND WINE MARKET IN THE REPUBLIC OF MOLDOVA: TRENDS AND INSIGHTS

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Simion CERTAN

2015-04-01

Full Text Available Grapes and wine products were and are symbolizing both the agriculture and economy of Moldova. Until the 90s of last century the main consumer of our drinks was the Russian Federative Republic. On its markets we sold more than four fifths of wines from grapes and more than 90 percent of sparkling wine. After the approval of the Declaration of Independence (August 27, 1991, our country has made considerable efforts to reform the national economy, to transition from centrally managed economy to a market economy that - and allows the manufacturer to direct activities according to demand and primarily domestic market. The request of grapes and grape products on the domestic market rules according to our traditions and previous practice and must be covered entirely by the local production. The national market for vine products is characterized by excessive fluctuations generated by the dynamics of production of grapes and processed products thereof, price volatility, increased competition, etc. Grapes and grape products obtained in Moldova exceed the domestic market demand and our country is doomed to commercial relations with other countries and/or groups of countries. The emergence of new socio-economic system open to the world triggered the joint efforts of the international community's own produced undoubtedly important changes not only in shape, but also background in trade flows and wine grapes. The European Union has been and remains an important actor of major interest to us. The signing and ratification in 2014 of the Association Agreement between Moldova and the European Union will definitely contribute to increase the sales in the Common Market of the European Union, but our country is required to know the trade policies of the EU and should adjust its national trade policy to the EU requirements. In the paper the authors reflect on the grapes and grape products market, studying the import and export of such products, seek practical

ASPECTS REGARDING WINE PRODUCTION AND WINE SECTOR COMPETITIVENESS IN ROMANIA

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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.

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...

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

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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.

Quantification of Wine Mixtures with an Electronic Nose and a Human Panel

Science.gov (United States)

Aleixandre, Manuel; Cabellos, Juan M.; Arroyo, Teresa; Horrillo, M. C.

2018-01-01

In this work, an electronic nose and a human panel were used for the quantification of wines formed by binary mixtures of four white grape varieties and two varieties of red wines at different percentages (from 0 to 100% in 10% steps for the electronic nose and from 0 to 100% in 25% steps for the human panel). The wines were prepared using the traditional method with commercial yeasts. Both techniques were able to quantify the mixtures tested, but it is important to note that the technology of the electronic nose is faster, simpler, and more objective than the human panel. In addition, better results of quantification were also obtained using the electronic nose. PMID:29484296

Segmentation and drivers of wine liking and consumption in US wine consumers

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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

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 ...

The role and influence of wine awards as perceived by the South African wine consumers

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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

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

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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.

Brazilian sparkling wine: A successful trajectory

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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.

APPROACHING TO THE EUROPEAN MODEL OF ALCOHOL CONSUMPTION ON BASE OF LOWERING RISKS OF UKRAINIAN CONSUMERS AT WINE MARKET

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A. Starostina

2016-09-01

Full Text Available Development of theoretical principles of conception of the perceived risk is considered. Methodology of marketing research of the perceived risks at the market of dry wine of Kyiv is shown. Searching questions, hypotheses, methods of statistical verification of hypotheses of marketing research are shown. Estimation of dry wine customers of separate components of the perceived risk and strategies of their decline are described. Concrete directions of the development of market strategy and marketing-mix, which take into account the estimation of the perceived risks and strategies of their diminishing, are offered.

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...

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.

Marketing messages accompanying online selling of low/er and regular strength wine and beer products in the UK: a content analysis.

Science.gov (United States)

Vasiljevic, Milica; Coulter, Lucia; Petticrew, Mark; Marteau, Theresa M

2018-02-08

Increased availability of low/er strength alcohol products has the potential to reduce alcohol consumption if they are marketed as substitutes for higher strength products rather than as additional products. The current study compares the main marketing messages conveyed by retailers and producers for low/er and regular strength wine and beer products. A content analysis of the marketing messages stated (in text) or depicted (in image) for low/er and regular strength wines and beers sold online on the websites of the four main UK retailers (Tesco, ASDA, Sainsbury's, and Morrisons), and the producers of these products between February-March 2016. Four themes were identified: (a) suggested occasions for consumption, (b) health-related associations, (c) alcohol content, and (d) taste. Compared with regular strength products, low/er strength equivalents were more often marketed in association with occasions deemed to be suitable for their consumption including lunchtimes [wine: X 2 (1, n = 172) = 11.75, p = .001], outdoor events/barbeques [beer: X 2 (1, n = 96) = 11.16, p = .001] and on sport/fitness occasions [beer: X 2 (1, n = 96) = 7.55, p = .006]. Compared with regular strength wines and beers, low/er strength equivalents were more frequently marketed with images or text associated with health. These included images of fruit [wine: X 2 (1, n = 172) = 7.78, p = .005; beer: X 2 (1, n = 96) = 22.00, p marketed with information about their alcohol content. There were few differences in the marketing messages regarding taste. Low/er strength wines and beers appear to be marketed not as substitutes for higher strength products but as ones that can be consumed on additional occasions with an added implication of healthiness.

Kebijakan Labeling terhadap Impor Wine di Pasar Uni Eropa Tahun 2010-2012 (Studi Kasus: Wine Australia)

OpenAIRE

", Afrizal; Ulfa, Putri Nabillah

2016-01-01

This research describes about how the impact of wine labeling policy reform by the European Union to Australian wine imports in the EU market in 2010 until 2012. This is done by European Union because Australian wine import in 2004, 2005 and 2006 increase in EU Market. Besides that, European Union wants to protect their wine by the reformation. In this research writer finds out that wine labeling policy reforms by European Union has influence to protect their domestic products from the Austra...

Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines.

Science.gov (United States)

Giménez-Gómez, Pablo; Escudé-Pujol, Roger; Capdevila, Fina; Puig-Pujol, Anna; Jiménez-Jorquera, Cecilia; Gutiérrez-Capitán, Manuel

2016-10-27

Cava is a quality sparkling wine produced in Spain. As a product with a designation of origin, Cava wine has to meet certain quality requirements throughout its production process; therefore, the analysis of several parameters is of great interest. In this work, a portable electronic tongue for the analysis of Cava wine is described. The system is comprised of compact and low-power-consumption electronic equipment and an array of microsensors formed by six ion-selective field effect transistors sensitive to pH, Na⁺, K⁺, Ca 2+ , Cl - , and CO₃ 2- , one conductivity sensor, one redox potential sensor, and two amperometric gold microelectrodes. This system, combined with chemometric tools, has been applied to the analysis of 78 Cava wine samples. Results demonstrate that the electronic tongue is able to classify the samples according to the aging time, with a percentage of correct prediction between 80% and 96%, by using linear discriminant analysis, as well as to quantify the total acidity, pH, volumetric alcoholic degree, potassium, conductivity, glycerol, and methanol parameters, with mean relative errors between 2.3% and 6.0%, by using partial least squares regressions.

Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines

Directory of Open Access Journals (Sweden)

Pablo Giménez-Gómez

2016-10-01

Full Text Available Cava is a quality sparkling wine produced in Spain. As a product with a designation of origin, Cava wine has to meet certain quality requirements throughout its production process; therefore, the analysis of several parameters is of great interest. In this work, a portable electronic tongue for the analysis of Cava wine is described. The system is comprised of compact and low-power-consumption electronic equipment and an array of microsensors formed by six ion-selective field effect transistors sensitive to pH, Na+, K+, Ca2+, Cl−, and CO32−, one conductivity sensor, one redox potential sensor, and two amperometric gold microelectrodes. This system, combined with chemometric tools, has been applied to the analysis of 78 Cava wine samples. Results demonstrate that the electronic tongue is able to classify the samples according to the aging time, with a percentage of correct prediction between 80% and 96%, by using linear discriminant analysis, as well as to quantify the total acidity, pH, volumetric alcoholic degree, potassium, conductivity, glycerol, and methanol parameters, with mean relative errors between 2.3% and 6.0%, by using partial least squares regressions.

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...

Shift to High-end Market in the Marketing of Chinese Red Wine%中国红酒营销的高端市场切入

Institute of Scientific and Technical Information of China (English)

周永刚

2015-01-01

围绕中国红酒营销的高端市场切入展开相关探讨，重点讨论了高端红酒的营销策略，包括概念营销策略、个性化定制策略、子品牌/副品牌开发策略、商务/政务宴会推广策略以及文化营销策略等。%In this paper, the shift to high-end market in the marketing of red wine was discussed, especially the marketing strategies of high-end red wine including concept marketing strategy, personalized custom-made strategy, sub-brand development strategy, business/government party promotion strategy, and cultural marketing strategy etc.

STRATEGIES TO PROMOTE WINE PRODUCTS ON FOREIGN MARKETS THROUGH THE NETWORK DISTRIBUTION OF GOODS

Directory of Open Access Journals (Sweden)

Stefan MATEI

2013-06-01

Full Text Available Distribution of goods has evolved in two main directions that seem contradictory : on the one hand, the mass distribution was fully developed in terms of distribution facilities, logistics, comfort, and standardization of goods and services, on the other hand, the increased competition and customer loyalty has prompted the development of marketing techniques based on developing long-term relationships between the company and customers. Often this relationship is created and maintained through personalized offers, a unique combination of services and through direct contact with customers.These contradictory trends are reproduced in the distribution and consumption of wine. It is considered to be more than a physical product. From one point of view, the wine is not regarded as a simply physical product. The value of wine increases due to its tradition, trademark, country and region of origin, processing method, as well as the consumer’s knowledge and sensitivity. On the other side, the wine is one of the world’s most popular alcoholic beverages.

Flavoured Wine – Fad, Fashion or Trend?

Directory of Open Access Journals (Sweden)

Wilson Damien

2016-01-01

With this divergence between publicity and market behaviour being echoing across the globe, wine producers need to be able to determine whether a new category represents an opportunity to consider a strategic change in business direction. Although publicity has been shown to effect a change in wine consumer behaviour, the conditions surrounding a new wine category's growth from fad, trend and fashion are analysed for the purpose of strategic management. This study extends findings from historical narratives through the use of empirical evidence from both European and New World wine markets. The evidence is contrasted with a contemporary phenomenological experience expressed by influencers within both of those markets, as a means to illustrate the disparity between the contemporary appeal of popular publicity, and the challenges faced by wine producers having to respond to the market reality. This study illustrates that implementing strategic decisions on whether to engage in a new trend, depends on the innovative category being consistent with existing strategy and able to impact the market without reliance on external publicity.

An exploration of loyalty determinants in Greek wine varieties

DEFF Research Database (Denmark)

Krystallis, Athanasios; Chrysochou, Polymeros

or type of the wine variety per se does not constitute a particularly important loyalty component in the wines' marketing mix. Research limitations/implications: The wine category has always been one of the most The wine category has always been one of the most challenging product categories......Purpose: This paper aims to provide a deeper understanding of the market structure of red This paper aims to provide a deeper understanding of the market structure of red and white wines from Greek wine varieties and measure loyalty behaviour of frequent wine buyers in Greece. Design....../methodology: The study concerned measuring brand performance and loyalty of 4 The study concerned measuring brand performance and loyalty of 4 different Greek wine varieties. Based on stated preference data, basic brand performance measures are estimated through Juster purchase probabilities of brand choice. To measure...

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...

Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue.

Science.gov (United States)

Yu, HaiYan; Zhao, Jie; Li, Fenghua; Tian, Huaixiang; Ma, Xia

2015-08-01

To evaluate the taste characteristics of Chinese rice wine, wine samples sourced from different vintage years were analyzed using liquid chromatographic analysis, sensory evaluation, and an electronic tongue. Six organic acids and seventeen amino acids were measured using high performance liquid chromatography (HPLC). Five monosaccharides were measured using anion-exchange chromatography. The global taste attributes were analyzed using an electronic tongue (E-tongue). The correlations between the 28 taste-active compounds and the sensory attributes, and the correlations between the E-tongue response and the sensory attributes were established via partial least square discriminant analysis (PLSDA). E-tongue response data combined with linear discriminant analysis (LDA) were used to discriminate the Chinese rice wine samples sourced from different vintage years. Sensory evaluation indicated significant differences in the Chinese rice wine samples sourced from 2003, 2005, 2008, and 2010 vintage years in the sensory attributes of harmony and mellow. The PLSDA model for the taste-active compounds and the sensory attributes showed that proline, fucose, arabinose, lactic acid, glutamic acid, arginine, isoleucine, valine, threonine, and lysine had an influence on the taste characteristic of Chinese rice wine. The Chinese rice wine samples were all correctly classified using the E-tongue and LDA. The electronic tongue was an effective tool for rapid discrimination of Chinese rice wine. Copyright © 2015 Elsevier B.V. All rights reserved.

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...

Rosé wine volatile composition and the preferences of Chinese wine professionals.

Science.gov (United States)

Wang, Jiaming; Capone, Dimitra L; Wilkinson, Kerry L; Jeffery, David W

2016-07-01

Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rosé wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rosé wine tastings comprising 23 rosé wines from Australia, China and France in three major cities in China. According to the sensory results, a link between the preference, quality and expected retail price of the wines was observed, and assessors preferred wines with prominent red fruit, floral, confectionery and honey characters, and without developed attributes or too much sweetness. Basic wine chemical parameters and 47 volatile compounds, including 5 potent thiols, were determined. Correlations between chemical components, sensory attributes and preference/quality/expected price were visualised by network analysis, revealing relationships that are worthy of further investigation. Copyright © 2016 Elsevier Ltd. All rights reserved.

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.

Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose

Energy Technology Data Exchange (ETDEWEB)

Berna, Amalia Z., E-mail: Amalia.Berna@csiro.au [CSIRO Entomology and Food Futures Flagship, PO Box 1700, Canberra, ACT 2601 (Australia); Trowell, Stephen [CSIRO Entomology and Food Futures Flagship, PO Box 1700, Canberra, ACT 2601 (Australia); Clifford, David [CSIRO Mathematical and Information Sciences, Locked Bag 17, North Ryde, NSW 1670 (Australia); Cynkar, Wies; Cozzolino, Daniel [The Australian Wine Research Institute, Waite Road, Urrbrae, PO Box 197, Adelaide, SA 5064 (Australia)

2009-08-26

Analysis of 34 Sauvignon Blanc wine samples from three different countries and six regions was performed by gas chromatography-mass spectrometry (GC-MS). Linear discriminant analysis (LDA) showed that there were three distinct clusters or classes of wines with different aroma profiles. Wines from the Loire region in France and Australian wines from Tasmania and Western Australia were found to have similar aroma patterns. New Zealand wines from the Marlborough region as well as the Australian ones from Victoria were grouped together based on the volatile composition. Wines from South Australia region formed one discrete class. Seven analytes, most of them esters, were found to be the relevant chemical compounds that characterized the classes. The grouping information obtained by GC-MS, was used to train metal oxide based electronic (MOS-Enose) and mass spectrometry based electronic (MS-Enose) noses. The combined use of solid phase microextraction (SPME) and ethanol removal prior to MOS-Enose analysis, allowed an average error of prediction of the regional origins of Sauvignon Blanc wines of 6.5% compared to 24% when static headspace (SHS) was employed. For MS-Enose, the misclassification rate was higher probably due to the requirement to delimit the m/z range considered.

Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose

International Nuclear Information System (INIS)

Berna, Amalia Z.; Trowell, Stephen; Clifford, David; Cynkar, Wies; Cozzolino, Daniel

2009-01-01

Analysis of 34 Sauvignon Blanc wine samples from three different countries and six regions was performed by gas chromatography-mass spectrometry (GC-MS). Linear discriminant analysis (LDA) showed that there were three distinct clusters or classes of wines with different aroma profiles. Wines from the Loire region in France and Australian wines from Tasmania and Western Australia were found to have similar aroma patterns. New Zealand wines from the Marlborough region as well as the Australian ones from Victoria were grouped together based on the volatile composition. Wines from South Australia region formed one discrete class. Seven analytes, most of them esters, were found to be the relevant chemical compounds that characterized the classes. The grouping information obtained by GC-MS, was used to train metal oxide based electronic (MOS-Enose) and mass spectrometry based electronic (MS-Enose) noses. The combined use of solid phase microextraction (SPME) and ethanol removal prior to MOS-Enose analysis, allowed an average error of prediction of the regional origins of Sauvignon Blanc wines of 6.5% compared to 24% when static headspace (SHS) was employed. For MS-Enose, the misclassification rate was higher probably due to the requirement to delimit the m/z range considered.

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.

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...

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.

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.

Does behaviour of heavy and light wine buyers differ?

DEFF Research Database (Denmark)

Chrysochou, Polymeros; Lockshin, Larry; Habenschuss, Sarah

and contribution to a brand’s sales, light wine buyers comprise an important target group for small share wine brands. Winemakers of small brands should acknowledge this fact, trying to meet expectations of light buyers as well. In addition, direct marketing strategies could be adapted for each group individually......Purpose: The aim of this paper is to explore the differences in behaviour between heavy and light wine buyers. This is conducted by comparing heavy and light buyers of wine in terms of their repertoires including the size, purchase frequency and market shares across brands, as well as loyalty...... exhibited towards particular wine attributes. Design/methodology/approach: Using panel data of wine purchases in the UK for each buyer group (light and heavy) market shares and loyalty to wine attributes were examined. The polarisation index φ (phi) was used as a measure of loyalty. Findings: The light...

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

Consumer demand for low-alcohol wine in an Australian sample

Directory of Open Access Journals (Sweden)

Saliba AJ

2013-03-01

Full Text Available Anthony J Saliba, Linda A Ovington, Carmen C MoranCharles Sturt University, Wagga Wagga, NSW, AustraliaBackground: The aim of this paper is to inform wine producers and marketers of those in the population who are interested in low-alcohol wine by describing the results of an Australian survey.Method: In the present study, 851 adult wine consumers completed an online questionnaire on their purchasing and consumption of wine, demographics, knowledge, and reasons for consuming wine. Reasons for consumption were defined using Brunner and Siegrist’s validated model. Self-reported interest in low-alcohol wine was used to determine the likely maximum possible market size.Results: The majority of respondents considered “low-alcohol wine” to contain around 3%–8% alcohol. Results indicated that those most likely to purchase low-alcohol wine were female and those who drink wine with food. Those who drank wine more frequently showed interest in wine sold in known-dose quantities, such as one standard drink. Reasons for preferring a low-alcohol wine included driving after drinking, to lessen the adverse effects of alcohol, and to consume more without the effects of a higher-alcohol wine. Finally, results pointed to the importance of taste as a driver of consumption.Conclusion: This is the first study to define the opportunity market for low-alcohol wine in Australia agnostic to intervening variables, thus defines the likely upper limit. Further, we showed what consumers currently define as low alcohol. Both of these findings allow wine companies to make a decision on the profitability of the low-alcohol market in Australia.Keywords: consumer demand, low alcohol, wine, consumer preference

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.

CROATIAN WINE SECTOR IN THE LIGHT OF THE EU ACCESSION

Directory of Open Access Journals (Sweden)

Jasna Čačić

2010-12-01

Full Text Available The accession process of The Republic of Croatia towards the membership in the European Union demands preparation and adjustment of the whole economy including agriculture. Wine sector, as one of the most complex agriculture sectors regarding European legislation framework, is finding itself on the point of rapid changes. The wine producers as well as the state have to adjust themselves to the new rules and to the new legal framework. The paper has analysed the current situation in the Croatian wine sector, explored the need for establishment of an institution that could help producers in wine marketing as well as the role of the government. According to the survey 73.6% wine producers sell their wine exclusively on the domestic market and 26.4% producers sell it on both domestic and international market. The results have indicated that 53.6% of the producers expect wine sale difficulties after Croatia enters the EU. According to the producers’ opinion the government should establish the institution that could help producers in marketing and consulting activities.

A healthy indulgence? Wine consumers and the health benefits of wine

Directory of Open Access Journals (Sweden)

Lindsey M. Higgins

2015-06-01

Full Text Available Heart disease is the leading cause of death in the US. Moderate red wine consumption has been linked to a reduction in the risk of death by heart disease and heart attack by 30–50%. With about 600,000 people dying from heart disease in the US each year, red wine has become increasingly popular among health conscious consumers. Wine is often touted for its potential health benefits, but to what extent is “health” a factor when consumers make their consumption decisions for alcoholic beverages? This study aims to further understand how consumers make their beverage choices and to understand the role wine health benefit knowledge plays in the willingness of consumers to purchase wine. The results suggest that consumers value the relationship between food/beverage intake and their health status. Consumers with few health issues were the ones more likely to indicate that they consume wine for health reasons, suggesting a potential market among consumers with known health issues. In addition, consumers who attributed the most health benefits to wine were the ones most likely to drink more wine and pay more for wine if it were health enhanced.

Buyer-seller conflict and cooperation in marketing channels: port wine distribution

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Crespo de Carvalho J

2013-04-01

Full Text Available José Crespo de Carvalho, Luís Sequeira Lisbon University Institute, Lisboa, Portugal Abstract: The main purpose of this study is to research buyer-seller conflict and cooperation in distribution channels. Based on a multidimensional case study, eight research hypotheses were formulated. Some quantitative research was conducted, based on a questionnaire sent to 101 port wine producers and distribution companies (61 answered properly – 31 producers and 29 distributors – which gave the authors a 60% rate of response, considered to be very good for these types of studies; those 101 port wine producers and distributors initially chosen were the most important in Europe, considering the volume of production and sales, and constituting, for that reason, a convenience sample. A binary probit model was developed to analyze the data. The results of the study demonstrate that when conflict is ongoing and intense it prevents the development of cooperative relationships. A trustworthy company is more likely to solve conflicts. When trust and adaptation capabilities increase, so does potential cooperation. The results also show that the presence of a foreign sales representative in the team does not exert a negative influence on cooperation. Finally, cooperation can be considered as an important means of developing skills and resources, which can then be applied to existing transaction relationships. Keywords: conflict, cooperation, marketing, distribution, multiple channels, port wine

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....

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...

A cointegration analysis of wine stock indexes

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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

Influence of biological, experiential and psychological factors in wine preference segmentation.

Science.gov (United States)

Pickering, Gary J; Hayes, John E

2017-06-01

We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6- n -propylthiouracil (PROP), and several demographic variables. PROP hypo-tasters ( n =113) and PROP hyper-tasters ( n =112) differed in liking scores for nine of the 11 wine styles [ANCOVA, P (F)branding and marketing strategies.

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...

Global Wine Markets, 1961 to 2009: A statistical compendium

OpenAIRE

Anderson, Kym; Nelgen, Signe

2011-01-01

Until very recently, most grape-based wine was consumed close to where it was produced, and mostly that was in Europe. Barely one-tenth of the world’s wine production was exported prior to the 1970s, even counting intra-European trade. The latest wave of globalization has changed that forever. Now more than one-third of all wine consumed globally is produced in another country, and Europe’s dominance of global wine trade has been greatly diminished by the surge of exports from ‘New World’ pro...

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...

A letter by the Regional Editor for Oceania: China and wine: Its impact on the global wine trade

OpenAIRE

Larry Lockshin

2014-01-01

China׳s growing wine consumption is having a major effect on the global trade in wine. Growing awareness and consumption of grape-based wine in China has moved from a small number of very wealthy and often older buyers to an increasing number of younger, middle-class consumers. In this editorial, I will explore some of the effects I think this growing market is having on the wine trade and how this shapes the future research agenda for wine business related to China.

Different preferences for wine communication

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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.

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 ...

The characteristics of the winegrowing and wine-production in Australia

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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

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.

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...

Consumer perceptions of organic wine

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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.

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...

Application of multi-way analysis to UV–visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation

International Nuclear Information System (INIS)

Prieto, N.; Rodriguez-Méndez, M.L.; Leardi, R.; Oliveri, P.; Hernando-Esquisabel, D.; Iñiguez-Crespo, M.; Saja, J.A. de

2012-01-01

Highlights: ► Wine samples were analytically characterised according to their ageing process. ► Signals from a sensor-based electronic nose were fused with GC–MS and UV–visible data. ► The study involved 6 periodical determinations of 20 variables on 6 different wines. ► Multi-way analysis allowed to efficiently extract the maximum information from data. ► Multi-way methods represent the most suitable tool for processing three-mode data. - Abstract: In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC–MS, and colour characterisation by UV–visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation.

Influence of biological, experiential and psychological factors in wine preference segmentation

Science.gov (United States)

Pickering, Gary J; Hayes, John E

2016-01-01

Background and Aims We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. Methods and Results Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6-n-propylthiouracil (PROP), and several demographic variables. PROP hypo-tasters (n=113) and PROP hyper-tasters (n=112) differed in liking scores for nine of the 11 wine styles [ANCOVA, P(F)variables examined. Taste phenotype also contributes significantly to variation in wine liking. Significance of the Study Ontario wine consumers fall into one of three wine liking clusters, which differ in experiential, biological, psychological and demographic features that can be targeted through branding and marketing strategies. PMID:28579910

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

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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.

Application of multi-way analysis to UV-visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation

Energy Technology Data Exchange (ETDEWEB)

Prieto, N. [Department of Condensed Matter Physics, Faculty of Sciences, University of Valladolid, 47011 Valladolid (Spain); Department of Inorganic Chemistry, Escuela de Ingenierias Industriales, University of Valladolid, Paseo del Cauce, 59, 47011 Valladolid (Spain); Rodriguez-Mendez, M.L. [Department of Inorganic Chemistry, Escuela de Ingenierias Industriales, University of Valladolid, Paseo del Cauce, 59, 47011 Valladolid (Spain); Leardi, R. [Department of Pharmaceutical and Food Chemistry and Technology, University of Genoa, Via Brigata Salerno 13, I-16147 8 Genoa (Italy); Oliveri, P., E-mail: oliveri@dictfa.unige.it [Department of Pharmaceutical and Food Chemistry and Technology, University of Genoa, Via Brigata Salerno 13, I-16147 8 Genoa (Italy); Hernando-Esquisabel, D.; Iniguez-Crespo, M. [Gobierno de la Rioja, Consejeria de Agricultura y Alimentacion, Estacion Enologica, Breton de los Herreros 4, 26200 Haro, La Rioja (Spain); Saja, J.A. de [Department of Condensed Matter Physics, Faculty of Sciences, University of Valladolid, 47011 Valladolid (Spain)

2012-03-16

Highlights: Black-Right-Pointing-Pointer Wine samples were analytically characterised according to their ageing process. Black-Right-Pointing-Pointer Signals from a sensor-based electronic nose were fused with GC-MS and UV-visible data. Black-Right-Pointing-Pointer The study involved 6 periodical determinations of 20 variables on 6 different wines. Black-Right-Pointing-Pointer Multi-way analysis allowed to efficiently extract the maximum information from data. Black-Right-Pointing-Pointer Multi-way methods represent the most suitable tool for processing three-mode data. - Abstract: In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC-MS, and colour characterisation by UV-visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation.

Do the Scandinavian consumers pay a "fair" price for German white wines?

DEFF Research Database (Denmark)

Bentzen, Jan Børsen; Smith, Valdemar

The aim of this paper is to analyse the retail prices of German white wines sold in the Scandinavian countries. German white wines account for approximately 5-6 per cent of the total sale of wines - both red and white wines - in Denmark, Norway and Sweden. However, the market shares of German wines...... in Scandinavia have been declining for a number of years. Diminishing market shares may reflect changes in consumer tastes or simply 'wrong' prices, the latter related to both the level of wine prices (German wines being relatively expensive) and the structure of wine prices. In general, country-specific price...... differences for identical wines are expected to be a sign of differences in taxes, import prices, transportation costs as well as other costs - and also different competitive conditions at the retail level in the respective countries. Differences in wine prices across countries do not always reflect...

New techniques for wine aging

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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.

Development of wine tourism in South Moravia

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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.

Hybrid electronic tongue based on optical and electrochemical microsensors for quality control of wine.

Science.gov (United States)

Gutiérrez, Manuel; Llobera, Andreu; Vila-Planas, Jordi; Capdevila, Fina; Demming, Stefanie; Büttgenbach, Stephanus; Mínguez, Santiago; Jiménez-Jorquera, Cecilia

2010-07-01

A multiparametric system able to classify red and white wines according to the grape varieties and for analysing some specific parameters is presented. The system, known as hybrid electronic tongue, consists of an array of electrochemical microsensors and a colorimetric optofluidic system. The array of electrochemical sensors is composed of six ISFETs based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, an Au microelectrode and a microelectrode for sensing electrochemical oxygen demand. The optofluidic system is entirely fabricated in polymer technology and comprises a hollow structure, air mirrors, microlenses and self-alignment structures. The data obtained from these sensors has been treated with multivariate advanced tools; Principal Component Analysis (PCA), for the patterning recognition and classification of wine samples, and Partial-Least Squares (PLS) regression, for quantification of several chemical and optical parameters of interest in wine quality. The results have demonstrated the utility of this system for distinguishing the samples according to the grape variety and year vintage and for quantifying several sample parameters of interest in wine quality control.

The palm wine trade: occupational and health hazards.

Science.gov (United States)

Mbuagbaw, L; Noorduyn, S G

2012-10-01

The palm wine trade is an important economic activity for many tropical rural areas worldwide. In West Africa, palm wine holds high sociocultural and traditional values. Wine tappers often climb very tall trees with rudimentary equipment to harvest palm sap and risk severe injuries in the event of a fall. Furthermore, the wine quickly ferments beyond the desired taste and alcohol content, reducing the market power of these tappers. Therefore, to maximize benefits or to enhance shelf life, a variety of components are added to the palm tree sap, introducing the possibility of deadly contaminants. This paper highlights the public health implications of uncontrolled palm wine production and the relative neglect of the wine tapper. We draw from the limited published literature and use Cameroon as a case study. The palm wine trade can be more productive and safe if tappers work in cooperatives to improve their market power. Public health authorities need to monitor the quality of this cheap and common source of alcohol and enact regulations to protect wine tappers from the current level of occupational hazards. There are varying levels of progress to control quality and ensure safety in different parts of the world. Legislation and collaboration with traditional structures may offer a framework for change.

The Palm Wine Trade: Occupational and Health Hazards

Directory of Open Access Journals (Sweden)

L Mbuagbaw

2012-08-01

Full Text Available The palm wine trade is an important economic activity for many tropical rural areas worldwide. In West Africa, palm wine holds high sociocultural and traditional values. Wine tappers often climb very tall trees with rudimentary equipment to harvest palm sap and risk severe injuries in the event of a fall. Furthermore, the wine quickly ferments beyond the desired taste and alcohol content, reducing the market power of these tappers. Therefore, to maximize benefits or to enhance shelf life, a variety of components are added to the palm tree sap, introducing the possibility of deadly contaminants. This paper highlights the public health implications of uncontrolled palm wine production and the relative neglect of the wine tapper. We draw from the limited published literature and use Cameroon as a case study. The palm wine trade can be more productive and safe if tappers work in cooperatives to improve their market power. Public health authorities need to monitor the quality of this cheap and common source of alcohol and enact regulations to protect wine tappers from the current level of occupational hazards. There are varying levels of progress to control quality and ensure safety in different parts of the world. Legislation and collaboration with traditional structures may offer a framework for change.

Attractiveness of Czech winegrowing and wine-production in the stage of adaptation to the united market of the European Union

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Pavel Tomšík

2006-01-01

Full Text Available The paper focuses on the viniculture sector in the Czech Republic in the stage of its adaptation to the united EU-market. The period before the entrance of the Czech Republic to the EU can be characterized by an effort to develop the necessary resources for its quantitative and qualitative growth at the maximum possible level. Evaluation of this period comes from analysis of: legislature and governmental and EU laws, directives and measures, development of the area of vineyards, human resources and businesses, wine market in the Czech Republic and the European Union, financial support of winegrowing and wine-production, structure of wine production, and price of grapes. Legislature for this sector had been changed in relation to the legislature of the EU – the main impacts being in registration of vineyards, the ban on new planting. Area of vineyards was enlarged by about 7 thousand hectares, and the main focus in the near future will be directed to their renewal – because of the age of the vineyards and bad heritage from the past in terms of low investments. The size structure of business subjects changed as well. Production potential is 19.3 thousand hectares of vineyard, there is filed more than 18 thousand wine-growers and nearly 600 wine producers. There is a potential for 20 thousand jobs in this sector, and considering the limited production area of vineyards, this projects into a high influence on the character, and development level of these areas. Consumption of wine is gradually increasing (16.5 litres per habitant per year, as yet. Prices, which were found, are relatively stable in the period of focus, with differences between white and blue varieties. Whereas the financial support of winegrowing was focused on enlarging the area of vineyards, in the pre-accession period, it is redirected to the restructuring of vineyards, integrated production of grapes, and reproduction of vines, in the current period. Wine imports

The role of cooperatives in the Georgian wine industry

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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

ROMANIAN WINE TRADE IN THE PERIOD 2007-2013

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Raluca Georgiana LADARU

2014-12-01

Full Text Available The paper is based on a research that aimed to analyze the wine exports of Romania by top destination countries in the period 2007-2013. The research method was based on statistical interpretations of the trade data provided by International Trade Center. In value terms the Romanian wine exports increased each year during this period, the main export destination being Germania, United Kingdom and China. Spain was the main exporter of wine for Romania, this country taking advantage of reduced Romanian wine production and Romanian domestic market potential for wine sales.

An exploration of loyalty determinants in Greek wine varieties

DEFF Research Database (Denmark)

Krystallis, Athanasios; Chrysochou, Polymeros

2010-01-01

Purpose - This paper aims to provide a deeper understanding of the market structure of Greek red and white wine varieties and to measure the loyalty behaviour of frequent wine buyers in Greece. Design/methodology/approach - The study measures brand performance and loyalty of four different Greek...... wine varieties. Based on stated preference data, basic brand performance measures are estimated through Juster purchase probabilities of brand choice. To measure loyalty behaviour, the polarisation index w (phi) is used as a measure to model both loyalty to the brand name and specific wine attributes...... and their levels. Findings - The findings of the present study point to the conclusion that each one of the four Greek wine varieties under examination exhibits its own market structure and loyalty profile, whereas price, quality certification and winemaker's size seem to function as loyalty stimulators more...

Application of multi-way analysis to UV-visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation.

Science.gov (United States)

Prieto, N; Rodriguez-Méndez, M L; Leardi, R; Oliveri, P; Hernando-Esquisabel, D; Iñiguez-Crespo, M; de Saja, J A

2012-03-16

In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC-MS, and colour characterisation by UV-visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation. Copyright © 2012 Elsevier B.V. All rights reserved.

Danish Consumer Preferences for Wine and the Impact of Involvement

DEFF Research Database (Denmark)

Chrysochou, Polymeros; Brunbjerg Jørgensen, Jacob

choosing wine. We further measured consumer level of purchase involvement and we compared their preferences between high and low involvement groups. Findings: Our results show that Danish wine consumers mainly rely on previous experience with wine. Conversely, alcohol content and marketing actions (e...

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

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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

The Palm Wine Trade: Occupational and Health Hazards

OpenAIRE

L Mbuagbaw; SG Noorduyn

2012-01-01

The palm wine trade is an important economic activity for many tropical rural areas worldwide. In West Africa, palm wine holds high sociocultural and traditional values. Wine tappers often climb very tall trees with rudimentary equipment to harvest palm sap and risk severe injuries in the event of a fall. Furthermore, the wine quickly ferments beyond the desired taste and alcohol content, reducing the market power of these tappers. Therefore, to maximize benefits or to enhance shelf life, a v...

Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis.

Science.gov (United States)

Shimizu, Hideaki; Akamatsu, Fumikazu; Kamada, Aya; Koyama, Kazuya; Okuda, Masaki; Fukuda, Hisashi; Iwashita, Kazuhiro; Goto-Yamamoto, Nami

2018-04-01

Differences in mineral concentrations were examined among three types of wine in the Japanese market place: Japan wine, imported wine, and domestically produced wine mainly from foreign ingredients (DWF), where Japan wine has been recently defined by the National Tax Agency as domestically produced wine from grapes cultivated in Japan. The main objective of this study was to examine the possibility of controlling the authenticity of Japan wine. The concentrations of 18 minerals (Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba, and Pb) in 214 wine samples were determined by inductively coupled-plasma mass spectrometry (ICP-MS) and ICP-atomic emission spectrometry (ICP-AES). In general, Japan wine had a higher concentration of potassium and lower concentrations of eight elements (Li, B, Na, Si, S, Co, Sr, and Pb) as compared with the other two groups of wine. Linear discriminant analysis (LDA) models based on concentrations of the 18 minerals facilitated the identification of three wine groups: Japan wine, imported wine, and DWF with a 91.1% classification score and 87.9% prediction score. In addition, an LDA model for discrimination of wine from four domestic geographic origins (Yamanashi, Nagano, Hokkaido, and Yamagata Prefectures) using 18 elements gave a classification score of 93.1% and a prediction score of 76.4%. In summary, we have shown that an LDA model based on mineral concentrations is useful for distinguishing Japan wine from other wine groups, and can contribute to classification of the four main domestic wine-producing regions of Japan. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Regulatory principles to enhance coherence and to facilitate trade in wine

Directory of Open Access Journals (Sweden)

Hodson Greg

2014-01-01

Full Text Available The globalization of the wine market has generally outpaced regulatory development. As a result, wine has been introduced to markets with little historical product experience and has been subjected to standard food regulatory approaches that are not always appropriate given its unique characteristics. In addition, disparate regulatory limits and approaches to testing wine in different markets may result in inadvertent obstacles to trade and increased costs of doing business, but provide no counterbalancing benefits to consumers, producers or regulators. This paper presents a series of principles (already endorsed by FIVS that, if recognized and implemented widely by governments, would have enormous consequences for the facilitation of global trade in wine. Many of these are already being applied among established trading partners, though they are generally not stated explicitly.

LIFE CYCLE OF A WINE BRAND

Directory of Open Access Journals (Sweden)

Viktoriia Paziuk

2015-11-01

Full Text Available The aim of the work is to determine the life cycle of the wine brand, the development of ways to improve its effectiveness at different stages of the life cycle. Being scientifically informed of the existence of the life cycle of the brand allows modern enterprises to enhance their competitive position in the market and take advantage of the acquired differences in order to attract more attention from consumers. Methods. The study is based on scientific methods of research of economic phenomena: the dialectic, abstract logical (in the exercise of theoretical generalizations to the definition of the concept of «life cycle of the perpetrator of the brand, a scientific abstraction, comparison and ordering (the study of factors influencing the life cycle of the perpetrator of the brand and the factors influencing a choice of products for consumers, statistical and problem-chronological (the study of the requirements of the brand in a changing consumer preferences, logical generalization (in determining the social and ethical functions guilty brand. Results. The stages of the life cycle of the wine brand, which take into account its characteristics and form its social and ethical functions. Describing the requirements for the wine brand in the changing tastes and preferences of consumers. Specification of wine promotion of the brand in an increasingly competitive environment. Preconditions have been set for a new wine brand. The practical significance. The brand always increases the value of the product and its entry into new markets, as well as reduces the time to attract consumers. Possibility to ensure the growth of the brand in a declining market; building market share in a highly competitive environment; marketing innovative products in order to create a new sales strategy. After all, to gain and maintain the popularity of a certain product, one must personalize it with giving associations and a way to provide it with distinctive features. Only

From new clones to flowers – innovative business models in the Hungarian wine economy

Directory of Open Access Journals (Sweden)

Kismarjai Balázs

2017-01-01

Full Text Available Due to the ovestocked Hungarian wine sector wineries often need to find entirely new ways that enable them to increase their market share. These opportunities are determined by the current market potentials, the geographic location and of course the wine district itself. In this study I examined some examples of outbreak opportunities for producers in this difficult economic situation. Young winemakers from different Hungarian wine districts unite to open wine bars - these are now present in several towns all over the country. Other winemakers have been experimenting with new clones in less recognized wine districts. A small winery from a historic wine district recommends its wines with flowers in a new shop.

Determination of total polyphenol index in wines employing a voltammetric electronic tongue

International Nuclear Information System (INIS)

Cetó, Xavier; Gutiérrez, Juan Manuel; Gutiérrez, Manuel; Céspedes, Francisco; Capdevila, Josefina; Mínguez, Santiago; Jiménez-Jorquera, Cecilia; Valle, Manel del

2012-01-01

Highlights: ► Array of voltammetric sensors modified with nanoparticles or conducting polymers. ► It has been applied in wine analysis to predict polyphenol content index. ► Uses data processing tools such as discrete wavelet transform and artificial neural network. ► Identification of phenolics like gallic acid, catechin, caffeic acid, catechol. ► Predicted polyphenol index agrees with Folin–Ciocalteau method and I 280 index. - Abstract: This work reports the application of a voltammetric electronic tongue system (ET) made from an array of modified graphite-epoxy composites plus a gold microelectrode in the qualitative and quantitative analysis of polyphenols found in wine. Wine samples were analyzed using cyclic voltammetry without any sample pretreatment. The obtained responses were preprocessed employing discrete wavelet transform (DWT) in order to compress and extract significant features from the voltammetric signals, and the obtained approximation coefficients fed a multivariate calibration method (artificial neural network-ANN-or partial least squares-PLS-) which accomplished the quantification of total polyphenol content. External test subset samples results were compared with the ones obtained with the Folin–Ciocalteu (FC) method and UV absorbance polyphenol index (I 280 ) as reference values, with highly significant correlation coefficients of 0.979 and 0.963 in the range from 50 to 2400 mg L −1 gallic acid equivalents, respectively. In a separate experiment, qualitative discrimination of different polyphenols found in wine was also assessed by principal component analysis (PCA).

The determination of titratable acidity and total tannins in red wine

OpenAIRE

Rajković Miloš B.; Sredović Ivana D.

2009-01-01

Titration acidity and content of total tannins in mass-market red wines are analyzed in this paper. The content of total acids in wine, expressed through wine acid, was analyzed by potentiometric titration on 7.00 pH value. According to titratable acidity in analyzed wines, all wines (only) with analyzed parameters according to Regulations about wine quality. The analysis of differential potentiometric curves shows that these curves can give the answer to the question if non organic substance...

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...

Determination of sulfur dioxide in wine using headspace gas chromatography and electron capture detection.

Science.gov (United States)

Aberl, A; Coelhan, M

2013-01-01

Sulfites are routinely added as preservatives and antioxidants in wine production. By law, the total sulfur dioxide content in wine is restricted and therefore must be monitored. Currently, the method of choice for determining the total content of sulfur dioxide in wine is the optimised Monier-Williams method, which is time consuming and laborious. The headspace gas chromatographic method described in this study offers a fast and reliable alternative method for the detection and quantification of the sulfur dioxide content in wine. The analysis was performed using an automatic headspace injection sampler, coupled with a gas chromatograph and an electron capture detector. The method is based on the formation of gaseous sulfur dioxide subsequent to acidification and heating of the sample. In addition to free sulfur dioxide, reversibly bound sulfur dioxide in carbonyl compounds, such as acetaldehyde, was also measured with this method. A total of 20 wine samples produced using diverse grape varieties and vintages of varied provenance were analysed using the new method. For reference and comparison purposes, 10 of the results obtained by the proposed method were compared with those acquired by the optimised Monier-Williams method. Overall, the results from the headspace analysis showed good correlation (R = 0.9985) when compared with the conventional method. This new method requires minimal sample preparation and is simple to perform, and the analysis can also be completed within a short period of time.

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.

What drives Greek consumer preferences for cask wine?

DEFF Research Database (Denmark)

Chrysochou, Polymeros; Corsi, A. M.; Krystallis Krontalis, Athanasios

2012-01-01

Purpose – Cask wine (bag-in-box, soft pack) has not received considerable attention in wine marketing research, but interest among winemakers and consumers has been increasing steadily. However, little is known about what drives consumer preferences for cask wine and, furthermore, what the profile...... a sustainable eco-friendly positioning. Originality/value – This study contributes to the understanding of what drives consumers’ preferences for cask wine, something that few studies have done until now. Moreover, this is the first study to use the BWS method for this type of product....

Cointegration analysis of wine export prices for France, Greece and Turkey

OpenAIRE

Mencet, M. Nisa; Firat, M. Ziya; Sayin, Cengiz

2006-01-01

Mediterranean countries have noticeable affect on the world wine exportation. Among these countries France, Greece and Turkey are selected for this study because of different wine market, trade systems and wine policies they have. In this study, cointegration analysis was conducted for real wine export prices and real exchange rates for France, Greece and Turkey. The long term relationships between real exchange rates and real wine export values were explored by using cointegration analysis. ...

Determination of total polyphenol index in wines employing a voltammetric electronic tongue

Energy Technology Data Exchange (ETDEWEB)

Ceto, Xavier [Sensors and Biosensors Group, Department of Chemistry, Universitat Autonoma de Barcelona, Edifici Cn, 08193 Bellaterra (Spain); Gutierrez, Juan Manuel [Bioelectronics Section, Department of Electrical Engineering, CINVESTAV, 07360 Mexico D.F. (Mexico); Gutierrez, Manuel [Instituto de Microelectronica de Barcelona (IMB-CNM), CSIC, 08193 Bellaterra (Spain); Cespedes, Francisco [Sensors and Biosensors Group, Department of Chemistry, Universitat Autonoma de Barcelona, Edifici Cn, 08193 Bellaterra (Spain); Capdevila, Josefina; Minguez, Santiago [Estacio de Viticultura i Enologia, INCAVI, Vilafranca del Penedes (Spain); Jimenez-Jorquera, Cecilia [Instituto de Microelectronica de Barcelona (IMB-CNM), CSIC, 08193 Bellaterra (Spain); Valle, Manel del, E-mail: manel.delvalle@uab.cat [Sensors and Biosensors Group, Department of Chemistry, Universitat Autonoma de Barcelona, Edifici Cn, 08193 Bellaterra (Spain)

2012-06-30

Highlights: Black-Right-Pointing-Pointer Array of voltammetric sensors modified with nanoparticles or conducting polymers. Black-Right-Pointing-Pointer It has been applied in wine analysis to predict polyphenol content index. Black-Right-Pointing-Pointer Uses data processing tools such as discrete wavelet transform and artificial neural network. Black-Right-Pointing-Pointer Identification of phenolics like gallic acid, catechin, caffeic acid, catechol. Black-Right-Pointing-Pointer Predicted polyphenol index agrees with Folin-Ciocalteau method and I{sub 280} index. - Abstract: This work reports the application of a voltammetric electronic tongue system (ET) made from an array of modified graphite-epoxy composites plus a gold microelectrode in the qualitative and quantitative analysis of polyphenols found in wine. Wine samples were analyzed using cyclic voltammetry without any sample pretreatment. The obtained responses were preprocessed employing discrete wavelet transform (DWT) in order to compress and extract significant features from the voltammetric signals, and the obtained approximation coefficients fed a multivariate calibration method (artificial neural network-ANN-or partial least squares-PLS-) which accomplished the quantification of total polyphenol content. External test subset samples results were compared with the ones obtained with the Folin-Ciocalteu (FC) method and UV absorbance polyphenol index (I{sub 280}) as reference values, with highly significant correlation coefficients of 0.979 and 0.963 in the range from 50 to 2400 mg L{sup -1} gallic acid equivalents, respectively. In a separate experiment, qualitative discrimination of different polyphenols found in wine was also assessed by principal component analysis (PCA).

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...

Behaviour of Millenial wine consumers in southern Serbia

OpenAIRE

Radovanović Vladimir; Petrović Jelena; Radovanović Blaga

2017-01-01

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 ...

Spanish wines in the US market: What attributes do US consumers look for in Spanish wines?

Energy Technology Data Exchange (ETDEWEB)

Areta, A.; Bardají, I.; Iráizoz, B.

2017-07-01

This paper analysed the impact of different attributes in Spanish quality wines on United States (US) demand behaviour. A hedonic price model was estimated in order to assess the values that US consumers give Spanish wines. The main results showed that the most influential factor on sale price was aging, which had a positive impact. US consumers valued the quality ratings provided by experts, especially in the upper price categories. The year of vintage and size of the winery were considered medium importance factors in decision-making, with the latest vintages and the smallest wineries receiving the highest ratings. Geographical origin (appellation) helped to explain consumer preferences. Although colour was the least important attribute in consumers’ purchase decisions, red wines were the most highly rated in this attribute.

Spanish wines in the US market: What attributes do US consumers look for in Spanish wines?

International Nuclear Information System (INIS)

Areta, A.; Bardají, I.; Iráizoz, B.

2017-01-01

This paper analysed the impact of different attributes in Spanish quality wines on United States (US) demand behaviour. A hedonic price model was estimated in order to assess the values that US consumers give Spanish wines. The main results showed that the most influential factor on sale price was aging, which had a positive impact. US consumers valued the quality ratings provided by experts, especially in the upper price categories. The year of vintage and size of the winery were considered medium importance factors in decision-making, with the latest vintages and the smallest wineries receiving the highest ratings. Geographical origin (appellation) helped to explain consumer preferences. Although colour was the least important attribute in consumers’ purchase decisions, red wines were the most highly rated in this attribute.

STUDY ON PROMOTING WINE BRANDS ONLINE

Directory of Open Access Journals (Sweden)

Nicoleta CRISTACHE

2014-06-01

Full Text Available The aim of the present paper is to emphasize the role and importance of social media as a powerful wine promotion instrument. The necessity of approaching this issue is justified by the fact that we live in a Google-centric world and that companies’ marketing strategy as well as their content must constantly adapt to the online searching and information gathering behaviour. To this purpose, our research efforts concentrated on examining the top ten wine producers in Romania, pointing out that corporate rigor supports effective web-sites and social media accounts for wine producers. Form the marketing management perspective, the development of a model to assess the web-site and social media account is highly required as it is useful for winemaking companies. From the academic perspective, it aims at identifying the correlation between the behaviour of modern consumer and the social media impact on all aspects of life.

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...

Tasting fees and the youth market

Directory of Open Access Journals (Sweden)

Peter Treloar

2008-06-01

Full Text Available Many wineries in Australia and New Zealand are seeking strategies to continue to develop in a highly competitive marketplace. One such strategy is via the development of wine tourism. Although there is a significant amount of literature of the relative advantages and disadvantages of wine tourism for small wineries, particularly with respect to its educational and market development function, there is very little research available on how wine tourism is perceived by the next generation of wine drinkers – the youth market. The purpose of this study is therefore to gain a better understanding of how the youth market perceives tasting fees at wineries and influences on purchasing and other wine behaviours. In late 2003, 599 surveys were distributed to ten universities throughout Australia and New Zealand, of which 448 were returned, representing a valid response rate of 74.8 percent. The results of the survey indicated that the majority of respondents who thought of wine tourism as an appealing activity, who had visited wineries previously, who normally consumed and purchased wine and who had some knowledge of wine all thought that a fee at the cellar door would impact on their decision to visit. Wineries need to maximise the return on their wine, however there also needs to be recognition of the potential trade-off between immediate returns from charging for tastings and cellar-door sales versus longer-term returns from direct and indirect sales. In some markets, and particularly the ‘Generation Y’ market, seeking short-term returns through charging may affect longer-term custom and loyalty. However, regardless of the strategy, it is important that it is effectively communicated to the market, particularly if individual wineries are interested in growing the market for the future.

ANALYSIS OF THE FILTRATION EFFICIENCY OF WHITE WINES USING DIFFERENT FILTER AIDS

Directory of Open Access Journals (Sweden)

Pietro Catania

2010-03-01

Full Text Available The global wine market, having recently entered into full crisis, is suffering some changes in its production and marketing. The reasons for these changes are mainly due to new trends in consumer demand for wine safety and quality standards at low cost. Social cellars, in order to be included in this new trend, should focus on the rationalization of the production techniques to reduce the costs and improve the quality of wine. In the case of winemaking for the production of a wine stored in a bag-in-box, filtration is a very important technique because it gives the finished product clearness and stability. The experimentation was based on the application of a low cost filtration technique on white wines in order to test the retention efficiency as a function of various filter aids used in the production of daily wines with an IGT (Typical Geographic Indication brand. The results show that wines obtained from the different tests had no changes in terms of colour and aromas, while remarkable differences were obtained with regards to turbidity.

Intensity of rivalry among existing competitors in the wine-making branch

OpenAIRE

Radka Šperková; Helena Hejmalová

2012-01-01

The analysis of the rivalry among existing competitors in the wine-making branch is the aim of this paper. On the whole, the rivalry among existing companies in the wine-making branch may be described as intensive. When evaluating the level of intensity of rivalry among existing businesses in the branch, it is necessary to take into consideration their size and market share. Among first ten most significant companies on the market (84% market share) there is intensive competing. Individual co...

Alternative Investments: Valuation of Wine as a Means for Portfolio Diversification

OpenAIRE

Jurevičienė, Daiva; Jakavonytė, Agnė

2015-01-01

This article analyses wine as an alternative investment tool and its relevance for investment portfolio diversification. Advantages and disadvantages of alternatives, benefits and weakness and peculiarities of investing in wine are systemised. In addition, the article looks at statistical data analysis of fine wine market and compares wine with other investment tools. The examination is based on three investment instruments: US equities (using S&P 500 index), bonds (using US 20-Year treasury ...

PRICE ELASTICITY OF SUPPLY OF BOTTLED QUALITY WHITE WINE IN THE CZECH REPUBLIC

Directory of Open Access Journals (Sweden)

Pavel SYROVÁTKA

2014-11-01

Full Text Available This paper is focused on the supply of the Czech producers of bottled quality white wine. Namely, a dependence of their sales of this wine category on the market price of bottled quality white wine was examined. Monthly data from the CZSO and SZIF database, years 2004–2012, were used for the price-supply analysis. Price-supply reactions of the Czech wine producers were investigated through two-stage cointegration method developed by Engle and Granger. Short-term and long-term price elasticity of studied market supply was based on the error correction model designed and statistically verified by the authors.

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

Consumption metrics of chardonnay wine consumers in Australia

Directory of Open Access Journals (Sweden)

Saliba AJ

2015-02-01

Full Text Available Anthony J Saliba,1 Johan Bruwer,2 Jasmine B MacDonald1 1School of Psychology, Charles Sturt University, Bathurst, NSW, 2School of Marketing, University of South Australia, Adelaide, SA, Australia Abstract: There is a dearth of information in the knowledge base about who the chardonnay consumer is, what their wine-consumption metrics are, what sensory characteristics they associate chardonnay with, and who influenced their perceptions. This study examines the consumer engagement with chardonnay, and contributes evidence-based research to inform future wine-business strategy. A population sample was recruited to be representative of Australian consumers. An online survey of 2,024 Australian wine consumers was conducted, 1,533 (76% of whom actually consumed chardonnay. This paper focuses only on those who consumed chardonnay. Males purchased and consumed larger quantities of chardonnay, although marginally more females consumed it. Chardonnay is considered to be characterized by full, lingering, and fruity flavors, as well as yellow color. Chardonnay is associated with dinner parties and at-home consumption. The vast majority of participants liked and had a positive perception of chardonnay. The target market for chardonnay is not only females; in fact, males appear to be the main consumers of this varietal by volume. Marketing and promotion campaigns should leverage the findings to retain current and win back other consumers. This is the first research to provide empirical explanations of consumer engagement with chardonnay, and to contribute evidence-based research in this regard.Keywords: chardonnay, consumer behavior, wine style, wine consumption, Australia

An Empirical Study of Grape Wine Advertising Strategies Based on Market Segmentation%基于市场细分的葡萄酒广告策略实证研究

Institute of Scientific and Technical Information of China (English)

李甲贵

2012-01-01

运用完整结构的调查问卷,采用便利抽样法对西安市120名葡萄酒消费者的购买行为进行调查。结果表明,根据消费者人口学特征和行为特征可将西安市葡萄酒消费者细分为时尚型、商务型和保健型3类不同的消费群体。基于此,从广告主题、广告诉求、广告媒体等方面提出了具有针对性的葡萄酒广告策略。该研究结论有助于营销人员更好地认识西安葡萄酒市场,为制订有效的葡萄酒广告策略提供参考。%Using a high-structured questionnaire, an investigation was conducted in Xi＇an by a convenience sample of 120 valid actual grape wine consumers. According to the sample＇s demographic and behavioral characteristics, Xi＇an grape wine market was clustered into three segments： fashion-oriented consumer group, business-oriented consumer group and health-oriented consumer group. Based on the market segmentation, grape wine advertising strategies, including advertising theme, appeal and media, were analyzed separately. The research conclusion was benefi- cial to marketers to get better understanding ofXi＇ an grape wine market and to make grape wine advertising strategies more effectively.

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.

REVIEW: Advances in Electronic Marketing

OpenAIRE

YILMAZ, Reviewed By Dr. Ayhan

2005-01-01

There are many challenges facing organizations today as they incorporate electronic marketing methods into their strategy. Advances in Electronic Marketing examines these challenges within three major themes: the global environment, the strategic/technological realm, and the buyer behavior of online consumers.

Perception of wine labels by Hong Kong Chinese consumers

Directory of Open Access Journals (Sweden)

Vicky Chi Man Tang

2015-06-01

Full Text Available Despite Hong Kong׳s growing wine consumption and the abundance of retail brands available there, the demanding choice task faced by its wine consumers, who are more subject to a mix of Chinese and Western cultural influences than consumers in other South Asian countries, has not been studied until now. This exploratory study aims to delve into the importance of wine label attributes for Hong Kong Chinese wine consumers, and to shed light on the ways in which their perceptions affect their choice of wine. Employing an online survey, the results suggest that Hong Kong Chinese wine consumers look for the top three most searched attributes: wine origin, grape variety, and food and wine pairing. A simple means differences test indicated that a traditional label design is favored over modern and contemporary wine labels, and that yellow is the most preferred color. However, a data-driven segmentation analysis reveals that about 95% of young Hong Kong Chinese wine consumers prefer “elegant contemporary” labels with red as the dominant color. These findings could be useful for wineries entering this market and for wine label designers who wish to better understand how Hong Kong wine consumers assess alternatives when choosing a bottle of wine.

Integrated, paper-based potentiometric electronic tongue for the analysis of beer and wine

International Nuclear Information System (INIS)

Nery, Emilia Witkowska; Kubota, Lauro T.

2016-01-01

The following manuscript details the stages of construction of a novel paper-based electronic tongue with an integrated Ag/AgCl reference, which can operate using a minimal amount of sample (40 μL). First, we optimized the fabrication procedure of silver electrodes, testing a set of different methodologies (electroless plating, use of silver nanoparticles and commercial silver paints). Later a novel, integrated electronic tongue system was assembled with the use of readily available materials such as paper, wax, lamination sheets, bleach etc. New system was thoroughly characterized and the ion-selective potentiometric sensors presented performance close to theoretical. An electronic tongue, composed of electrodes sensitive to sodium, calcium, ammonia and a cross-sensitive, anion-selective electrode was used to analyze 34 beer samples (12 types, 19 brands). This system was able to discriminate beers from different brands, and types, indicate presence of stabilizers and antioxidants, dyes or even unmalted cereals and carbohydrates added to the fermentation wort. Samples could be classified by type of fermentation (low, high) and system was able to predict pH and in part also alcohol content of tested beers. In the next step sample volume was minimalized by the use of paper sample pads and measurement in flow conditions. In order to test the impact of this advancement a four electrode system, with cross-sensitive (anion-selective, cation-selective, Ca"2"+/Mg"2"+, K"+/Na"+) electrodes was applied for the analysis of 11 types of wine (4 types of grapes, red/white, 3 countries). Proposed matrix was able to group wines produced from different varieties of grapes (Chardonnay, Americanas, Malbec, Merlot) using only 40 μL of sample. Apart from that, storage stability studies were performed using a multimeter, therefore showing that not only fabrication but also detection can be accomplished by means of off-the-shelf components. This manuscript not only describes new

Integrated, paper-based potentiometric electronic tongue for the analysis of beer and wine

Energy Technology Data Exchange (ETDEWEB)

Nery, Emilia Witkowska, E-mail: ewitkowskanery@ichf.edu.pl [Department of Analytical Chemistry, Institute of Chemistry – UNICAMP, P.O. Box 6154, 13084-971 Campinas, SP (Brazil); National Institute of Science and Technology in Bioanalytics, Institute of Chemistry – UNICAMP, P.O. Box 6154, Campinas (Brazil); Kubota, Lauro T. [Department of Analytical Chemistry, Institute of Chemistry – UNICAMP, P.O. Box 6154, 13084-971 Campinas, SP (Brazil); National Institute of Science and Technology in Bioanalytics, Institute of Chemistry – UNICAMP, P.O. Box 6154, Campinas (Brazil)

2016-04-28

The following manuscript details the stages of construction of a novel paper-based electronic tongue with an integrated Ag/AgCl reference, which can operate using a minimal amount of sample (40 μL). First, we optimized the fabrication procedure of silver electrodes, testing a set of different methodologies (electroless plating, use of silver nanoparticles and commercial silver paints). Later a novel, integrated electronic tongue system was assembled with the use of readily available materials such as paper, wax, lamination sheets, bleach etc. New system was thoroughly characterized and the ion-selective potentiometric sensors presented performance close to theoretical. An electronic tongue, composed of electrodes sensitive to sodium, calcium, ammonia and a cross-sensitive, anion-selective electrode was used to analyze 34 beer samples (12 types, 19 brands). This system was able to discriminate beers from different brands, and types, indicate presence of stabilizers and antioxidants, dyes or even unmalted cereals and carbohydrates added to the fermentation wort. Samples could be classified by type of fermentation (low, high) and system was able to predict pH and in part also alcohol content of tested beers. In the next step sample volume was minimalized by the use of paper sample pads and measurement in flow conditions. In order to test the impact of this advancement a four electrode system, with cross-sensitive (anion-selective, cation-selective, Ca{sup 2+}/Mg{sup 2+}, K{sup +}/Na{sup +}) electrodes was applied for the analysis of 11 types of wine (4 types of grapes, red/white, 3 countries). Proposed matrix was able to group wines produced from different varieties of grapes (Chardonnay, Americanas, Malbec, Merlot) using only 40 μL of sample. Apart from that, storage stability studies were performed using a multimeter, therefore showing that not only fabrication but also detection can be accomplished by means of off-the-shelf components. This manuscript not only

Grape and wine culture in Georgia, the South Caucasus

Directory of Open Access Journals (Sweden)

Maghradze David

2016-01-01

Full Text Available In 2014, the National Wine Agency of the Republic of Georgia initiated a three-year “Research Project for the study of Georgian Grapes and Wine Culture. Through collaborative research by Georgian and foreign institutions and researchers, the project aims to: stimulate research of Georgian viticulture and viniculture, through the lens of the country with the earliest tradition of grape domestication and winemaking; and to reconstruct the continuous development of viticulture and wine culture through time. The project advances the study of grape and wine culture by utilizing a multidisciplinary approach, including: archaeology, history, ethnography, molecular genetics, biomolecular archaeology, palaeobotany, ampelography, enology, climatology and other scientific fields. These studies are diachronic in their approach, beginning with the oldest Neolithic civilizations, to present day, creating a holistic understanding of the continuity and complexity of Georgian Wine Culture to help popularize Georgian Wine throughout the global wine market.

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.

Electronic Markets Ontology: ideal architecture for global capital market

Directory of Open Access Journals (Sweden)

Davide Khalil

1998-11-01

Full Text Available When approaching electronic capital market design and microstructure with the focus of analysing and improving existing markets with end-state analysis, it is necessary to name an ideal objective. This serves the purposes of technology evaluation and the development of a standard framework for structural measurement in modeling and language paradigm design. An ideal capital market architecture is presented in this paper that is feasible with current technology based on the end-to-end functionality of existing capital markets including internal requirements of participants. Various architectural and ethical issues are introduced and discussed sketching a framework for further work in quantifying electronic markets.

BOOK REVIEW: Advances in Electronic Marketing,

OpenAIRE

Reviewed by Dr. Ayhan YILMAZ

2005-01-01

164Advances in Electronic Marketing, Edited by Irvine Clarke IIIand Theresa Flaherty, 2005, Hershey, PA: dea GroupReviewed by Dr. Ayhan YILMAZAnadolu University, Eskişehir-TURKEYThere are many challenges facing organizations today as theyincorporate electronic marketing methods into their strategy. Advancesin Electronic Marketing examines these challenges within three majorthemes: the global environment, the strategic/technological realm, andthe buyer behavior of online consumers.Each chapter...

Wine oxidation and the role of cork.

Science.gov (United States)

Karbowiak, Thomas; Gougeon, Régis D; Alinc, Jean-Baptiste; Brachais, Laurent; Debeaufort, Frédéric; Voilley, Andrée; Chassagne, David

2010-01-01

The present review aims to show the state of the art of oxidation mechanisms occurring especially in white wines by taking into account knowledge from different fields in relation to the subject. It is therefore divided into three main parts. First, the mechanisms of oxidation relevant to white wine are discussed in the light of recent scientific literature. Next, the phenomenon of oxygen solubility in wine during the winemaking process, and in particular during bottling is stated theoretically as well as practically. Finally, the aspect of wine conservation after bottling is examined with respect to mass transfers which may occur through the closure, with a special emphasis on cork. Currently, specific physico-chemical properties still make cork closures the most important closure type used for the wine market, and especially for high quality wines. This final section will also include a review of studies performed on this subject, which have been analyzed in detail from a theoretical mass transfer point of view, in order to assess the extent to which the proposed scientific tools and the observed tendencies are relevant to progress in the understanding of the impact of this parameter on the behavior of a wine.

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines.

Science.gov (United States)

Danner, Lukas; Ristic, Renata; Johnson, Trent E; Meiselman, Herbert L; Hoek, Annet C; Jeffery, David W; Bastian, Susan E P

2016-11-01

This study investigated the effect of different contexts on consumers' mood, product-evoked emotions, liking and willingness to pay for wine. Three consumer trials (n=114, 115, and 120) examined 3 different sample sets of 4 Australian commercial Shiraz wines. Each sample set was comprised of a high, medium-high, medium-low and low quality wine as designated by an expert panel. Wine consumers evaluated the same set of wines in the three different contexts, ranging from a highly-controlled laboratory setting to more realistic restaurant and at-home settings. Results showed that high quality wines were liked more and elicited more intense emotions of positive valence compared to wines of lower quality. Context effects were observed on emotions, but not on liking, indicating that although emotions and liking are correlated, the measurement of emotions can deliver additional information over liking. Tasting wine in the restaurant context evoked more intense positive emotions compared to the home and laboratory contexts. Participants' mood before tasting the wines had a strong influence on consecutive product-evoked emotion ratings, but only weak influence on liking ratings. Furthermore, a strong relationship between wine-evoked emotions and willingness to pay was observed, showing that if a wine-evoked more intense emotion of positive valence e.g., contented, enthusiastic, happy, optimistic and passionate participants were willing to pay significantly more for a bottle. Additionally, the absence of negative emotions, even if typically evoked to a very weak extent, is a requirement for an increased willingness to pay. This study indicates it is worthwhile to consider context and emotions in wine testing and marketing. Copyright © 2016 Elsevier Ltd. All rights reserved.

An Exploratory Qualitative Exploration of the Personal Values Underpinning Taiwanese and Malaysians’ Wine Consumption Behaviors

OpenAIRE

Miranda Mirosa; Sharon Tang

2016-01-01

Augmented buying power of East Asian consumers has resulted in increased interest in these markets. Wine is a particularly promising sector to target as the number of East Asians choosing to drink wine rises. In order to serve these markets, companies must understand factors influencing consumers’ choices. The objective of this research was to understand how Taiwanese and Malaysian consumers’ personal values influenced their consumption decisions about wine. The means–end chain framework and ...

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.

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

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

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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.

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

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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.

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study

OpenAIRE

Zhang, Quing An; Shen, Yuan; Fan, Xue-Hui; García-Martín, Juan Francisco; Wang, Xi; Song, Yun

2015-01-01

© 2015 Published by Elsevier B.V. Direct evidence for the formation of 1-hydroxylethyl radicals by ultrasound in red wine and air-saturated model wine is presented in this paper. Free radicals are thought to be the key intermediates in the ultrasound processing of wine, but their nature has not been established yet. Electron paramagnetic resonance (EPR) spin trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of hydroxyl free radicals and 1-hydroxylethyl free radic...

Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis

International Nuclear Information System (INIS)

Rudnitskaya, A.; Schmidtke, L.M.; Delgadillo, I.; Legin, A.; Scollary, G.

2009-01-01

The influence of micro-oxygenation (MOX) and maceration with oak chips treatments on wine was studied on wine samples from three vintages produced in the Yarra Valley, Australia. A full factorial design was employed where two factors (MOX and oak chips treatments) had two levels and one factor (vintage) had three levels. Three replicated treatments were run for each factor's setting. Wine samples were analysed using conventional laboratory methods with respect to the phenolic wine compounds and colour attributes since the phenolic fraction of wine is most affected by both MOX and oak maceration treatments. The same wine samples were measured with an electronic tongue based on potentiometric chemical sensors. The significance of treatments and vintage effects on wine phenolic compounds was assessed using ANOVA and ANOVA-Simultaneous Component Analysis (ASCA). Cross-validation was used for the ASCA sub-model optimisations and permutation test for evaluations of the significance of the factors. Main effects of vintage and maceration with oak chips were found to be significant for both physicochemical and the ET data. Main effect of MOX treatment was also found significant for the physicochemical parameters. The largest effect on the phenolic composition of wine was due to its vintage, which accounted for 70% and 33% of total variance in the physicochemical and ET data respectively. The ET was calibrated with respect to the total phenolic content, colour density and hue and chemical ages 1 and 2 and could predict these parameters of wine with good precision.

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study.

Science.gov (United States)

Zhang, Qing-An; Shen, Yuan; Fan, Xue-Hui; Martín, Juan Francisco García; Wang, Xi; Song, Yun

2015-11-01

Direct evidence for the formation of 1-hydroxylethyl radicals by ultrasound in red wine and air-saturated model wine is presented in this paper. Free radicals are thought to be the key intermediates in the ultrasound processing of wine, but their nature has not been established yet. Electron paramagnetic resonance (EPR) spin trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of hydroxyl free radicals and 1-hydroxylethyl free radicals. Spin adducts of hydroxyl free radicals were detected in DMPO aqueous solution after sonication while 1-hydroxylethyl free radical adducts were observed in ultrasound-processed red wine and model wine. The latter radical arose from ethanol oxidation via the hydroxyl radical generated by ultrasound in water, thus providing the first direct evidence of the formation of 1-hydroxylethyl free radical in red wine exposed to ultrasound. Finally, the effects of ultrasound frequency, ultrasound power, temperature and ultrasound exposure time were assessed on the intensity of 1-hydroxylethyl radical spin adducts in model wine. Copyright © 2015 Elsevier B.V. All rights reserved.

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.

What drives customer loyalty towards Greek wine varieties? Using polarization to model consumer loyalty

DEFF Research Database (Denmark)

Kotseridis, Yiorgios; Chrysochou, Polymeros; Krystallis, Athanasios

their processing limits, they tend to simplify their decision-making based on heuristics (Bettman, Luce and Payne 1998). In the case of wine, such heuristics can be said to be extrinsic (e.g. brand, price, region variety, vintage, label) and intrinsic cues (taste, colour, etc). Many studies have explored......, marketers have been always eager towards building strong bonds with their customers. Therefore, identifying which cues makes consumers remain loyal and increase their chances of repeat purchase is always of high importance. In the case of wine, delineating the issue of loyalty in a wine brand......Wine is often characterised as a difficult and confusing product for consumers. In addition, the wine market is much diverse and competitive, with an enormous number of niche brands making consumer choice even more complex. When consumers are overloaded with information that exceeds...

Wine quality, reputation, denominations: How cooperatives and private wineries compete?

Directory of Open Access Journals (Sweden)

Schamel Guenter H.

2014-01-01

wineries specialize in specific wine denomination for which they receive a relative price premium (e.g. Alto Adige cooperatives specialize in DOC relative to private wineries in the region; private wineries in Trentino specialize in IGT denominated wines emphasizing their own brands. Our results indicate regional differences in terms of how cooperatives compete with private wineries with respect to wine quality and reputation. If cooperatives are able to implement incentive schemes to induce individual growers to raise grape quality, they may also gain a wine quality and reputation premium in the market. Specialization in local denomination rules allows private wineries and cooperatives to capture premium prices in different market segments.

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....

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...

Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis

Energy Technology Data Exchange (ETDEWEB)

Rudnitskaya, A., E-mail: alisa.rudnitskaya@gmail.com [Chemistry Department, University of Aveiro, Aveiro 3810-193 (Portugal); Chemistry Department, St. Petersburg University, St. Petersburg 199034 (Russian Federation); Schmidtke, L.M., E-mail: lschmidtke@csu.edu.au [National Wine and Grape Industry Centre, School of Agricultural and Wine Science, Charles Sturt University, Wagga Wagga, New South Wales 2678 (Australia); Delgadillo, I. [Chemistry Department, University of Aveiro, Aveiro 3810-193 (Portugal); Legin, A. [Chemistry Department, St. Petersburg University, St. Petersburg 199034 (Russian Federation); Scollary, G. [School of Chemistry, University of Melbourne, Victoria 3010 (Australia)

2009-05-29

The influence of micro-oxygenation (MOX) and maceration with oak chips treatments on wine was studied on wine samples from three vintages produced in the Yarra Valley, Australia. A full factorial design was employed where two factors (MOX and oak chips treatments) had two levels and one factor (vintage) had three levels. Three replicated treatments were run for each factor's setting. Wine samples were analysed using conventional laboratory methods with respect to the phenolic wine compounds and colour attributes since the phenolic fraction of wine is most affected by both MOX and oak maceration treatments. The same wine samples were measured with an electronic tongue based on potentiometric chemical sensors. The significance of treatments and vintage effects on wine phenolic compounds was assessed using ANOVA and ANOVA-Simultaneous Component Analysis (ASCA). Cross-validation was used for the ASCA sub-model optimisations and permutation test for evaluations of the significance of the factors. Main effects of vintage and maceration with oak chips were found to be significant for both physicochemical and the ET data. Main effect of MOX treatment was also found significant for the physicochemical parameters. The largest effect on the phenolic composition of wine was due to its vintage, which accounted for 70% and 33% of total variance in the physicochemical and ET data respectively. The ET was calibrated with respect to the total phenolic content, colour density and hue and chemical ages 1 and 2 and could predict these parameters of wine with good precision.

Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations.

Science.gov (United States)

Mercurio, Meagan D; Dambergs, Robert G; Cozzolino, Daniel; Herderich, Markus J; Smith, Paul A

2010-12-08

Measuring chemical composition is a common approach to support decisions about allocating foods and beverages to grades related to market value. Red wine is a particularly complex beverage, and multiple compositional attributes are needed to account for its sensory properties, including measurement of key phenolic components such as anthocyanins, total phenolics, and tannin, which are related to color and astringency. Color has been shown to relate positively to red wine grade; however, little research has been presented that explores the relationship between astringency-related components such as total phenolic or tannin concentration and wine grade. The aim of this research has been to investigate the relationship between the wine grade allocations of commercial wineries and total phenolic and tannin concentrations, respectively, in Australian Shiraz and Cabernet Sauvignon wines. Total phenolic and tannin concentrations were determined using the methyl cellulose precipitable (MCP) tannin assay and then compared to wine grade allocations made by winemaker panels during the companies' postvintage allocation process. Data were collected from wines produced by one Australian wine company over the 2005, 2006, and 2007 vintages and by a further two companies in 2007 (total wines = 1643). Statistical analysis revealed a positive trend toward higher wine grade allocation and wines that had higher concentrations of both total phenolics and tannin, respectively. This research demonstrates that for these companies, in general, Cabernet Sauvignon and Shiraz wines allocated to higher market value grades have higher total phenolics and higher tannin concentrations and suggests that these compositional parameters should be considered in the development of future multiparameter decision support systems for relevant commercial red wine grading processes. In addition, both tannin and total phenolics would ideally be included because although, in general, a positive relationship

Strategic Evolution of Chilean Wine Firms: Vertical Integration and Upgrading in Chile’s Colchagua Valley

OpenAIRE

Robert N. Gwynne

2012-01-01

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 purchas...

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.

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 ...

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

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

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 ...

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.

Wine Traceability with Rare Earth Elements

Directory of Open Access Journals (Sweden)

Maurizio Aceto

2018-03-01

Full Text Available The traceability of foodstuffs is now a relevant aspect of the food market. Scientific research has been devoted to addressing this issue by developing analytical protocols in order to find the link between soil and food items. In this view, chemical parameters that can act as soil markers are being sought. In this work, the role of rare earth elements (REEs as geochemical markers in the traceability of red wine is discussed. The REE distribution in samples from each step of the wine making process of Primitivo wine (produced in Southern Italy was determined using the highly sensitive inductively coupled plasma-mass spectrometry (ICP-MS technique. Samples analyzed include grapes, must, and wine samples after every step in the vinification process. The resulting data were compared to the REE distribution in the soil, revealing that the soil fingerprint is maintained in the intermediate products up to and including grape must. Fractionation occurs thereafter as a consequence of further external interventions, which tends to modify the REE profile.

Intensity of rivalry among existing competitors in the wine-making branch

Directory of Open Access Journals (Sweden)

Radka Šperková

2012-01-01

Full Text Available The analysis of the rivalry among existing competitors in the wine-making branch is the aim of this paper. On the whole, the rivalry among existing companies in the wine-making branch may be described as intensive. When evaluating the level of intensity of rivalry among existing businesses in the branch, it is necessary to take into consideration their size and market share. Among first ten most significant companies on the market (84% market share there is intensive competing. Individual companies use all their tangible and intangible means in order to extend their share and attract new clients. The aim of this competing is to strengthen the clients’ trust in given brands, and it is about efforts to obtain the best positions possible for negotiations of wine distribution, mainly to chain stores, which requires favorable price quotes. The other group of subjects operating in this branch is formed mainly by small producers (16% market share. Given their small size, they are unable to effectively use the economy of scale, they do not make too big profit, and so they do not have enough finances for intensive competing.

Measuring protection of aromatic wine thiols from oxidation by competitive reactions vs wine preservatives with ortho-quinones.

Science.gov (United States)

Nikolantonaki, Maria; Magiatis, Prokopios; Waterhouse, Andrew L

2014-11-15

Quinones are central intermediates in wine oxidation that can degrade the quality of wine by reactions with varietal thiols, such as 3-sulfanylhexanol, decreasing desirable aroma. Protection by wine preservatives (sulphur dioxide, glutathione, ascorbic acid and model tannin, phloroglucinol) was assessed by competitive sacrificial reactions with 4-methyl-1,2-benzoquinone, quantifying products and ratios by HPLC-UV-MS. Regioselectivity was assessed by product isolation and identification by NMR spectroscopy. Nucleophilic addition reactions compete with two electron reduction of quinones by sulphur dioxide or ascorbic acid, and both routes serve as effective quenching pathways, but minor secondary products from coupled redox reactions between the products and reactants are also observed. The wine preservatives were all highly reactive and thus all very protective against 3-sulfanylhexanol loss to the quinone, but showed only additive antioxidant effects. Confirmation of these reaction rates and pathways in wine is needed to assess the actual protective action of each tested preservative. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition

Science.gov (United States)

Alonso-del-Real, Javier; Lairón-Peris, María; Barrio, Eladio; Querol, Amparo

2017-01-01

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S. cerevisiae can competitively displace other yeast species from wine fermentations, therefore the use of these new starters requires an analysis of their behavior during competition with S. cerevisiae during wine fermentation. In the present study we analyzed the survival capacity of non-cerevisiae strains in competition with S. cerevisiae during fermentation of synthetic wine must at different temperatures. First, we developed a new method, based on QPCR, to quantify the proportion of different Saccharomyces yeasts in mixed cultures. This method was used to assess the effect of competition on the growth fitness. In addition, fermentation kinetics parameters and final wine compositions were also analyzed. We observed that some cryotolerant Saccharomyces yeasts, particularly S. uvarum, seriously compromised S. cerevisiae fitness during competences at lower temperatures, which explains why S. uvarum can replace S. cerevisiae during wine fermentations in European regions with oceanic and continental climates. From an enological point of view, mixed co-cultures between S. cerevisiae and S. paradoxus or S. eubayanus, deteriorated fermentation parameters and the final product composition compared to single S. cerevisiae inoculation. However, in co-inoculated synthetic must in which S. kudriavzevii or S. uvarum coexisted with S. cerevisiae, there were fermentation

Alternative Investments: Valuation of Wine as a Means for Portfolio Diversification

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Daiva Jurevičienė

2015-03-01

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

A sniffer-camera for imaging of ethanol vaporization from wine: the effect of wine glass shape.

Science.gov (United States)

Arakawa, Takahiro; Iitani, Kenta; Wang, Xin; Kajiro, Takumi; Toma, Koji; Yano, Kazuyoshi; Mitsubayashi, Kohji

2015-04-21

A two-dimensional imaging system (Sniffer-camera) for visualizing the concentration distribution of ethanol vapor emitting from wine in a wine glass has been developed. This system provides image information of ethanol vapor concentration using chemiluminescence (CL) from an enzyme-immobilized mesh. This system measures ethanol vapor concentration as CL intensities from luminol reactions induced by alcohol oxidase and a horseradish peroxidase (HRP)-luminol-hydrogen peroxide system. Conversion of ethanol distribution and concentration to two-dimensional CL was conducted using an enzyme-immobilized mesh containing an alcohol oxidase, horseradish peroxidase, and luminol solution. The temporal changes in CL were detected using an electron multiplier (EM)-CCD camera and analyzed. We selected three types of glasses-a wine glass, a cocktail glass, and a straight glass-to determine the differences in ethanol emission caused by the shape effects of the glass. The emission measurements of ethanol vapor from wine in each glass were successfully visualized, with pixel intensity reflecting ethanol concentration. Of note, a characteristic ring shape attributed to high alcohol concentration appeared near the rim of the wine glass containing 13 °C wine. Thus, the alcohol concentration in the center of the wine glass was comparatively lower. The Sniffer-camera was demonstrated to be sufficiently useful for non-destructive ethanol measurement for the assessment of food characteristics.

BOOK REVIEW: Advances in Electronic Marketing,

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Reviewed by Dr. Ayhan YILMAZ

2005-10-01

Full Text Available 164Advances in Electronic Marketing, Edited by Irvine Clarke IIIand Theresa Flaherty, 2005, Hershey, PA: dea GroupReviewed by Dr. Ayhan YILMAZAnadolu University, Eskişehir-TURKEYThere are many challenges facing organizations today as theyincorporate electronic marketing methods into their strategy. Advancesin Electronic Marketing examines these challenges within three majorthemes: the global environment, the strategic/technological realm, andthe buyer behavior of online consumers.Each chapter raises important issues, practical applications, and relevantsolutions for the electronic marketer. Advances in Electronic Marketingnot only addresses Internet marketing and the World Wide Web, but alsoother electronic marketing tools, such as geographic informationsystems, database marketing, and mobile advertising. This book providesresearchers and practitioners with an updated source of knowledge on electronicmarketing methods.Advances in Electronic Marketing edited by Irvine Clarke III and Theresa Flaherty fromJames Madison University, USA. It published by Idea Gruops and has 3 sections and 16chapters. These chapters wrote by different authors from different institutions. Themajority of the authors are from USA and others are from Australia, UK, Italy, TheNetherlands, Finland, Spain and Greece.According to the editors the genesis of the book lies in investigating contemporarymarketing thought about how the internet has changed the face of marketing. The buyerbehavior of online consumers is the starting point of the book.Section I consist of buyer behavior of online comsumers. In this section, the authors havebeen discussing the issues of attracting and retailing online buyers: Comparing B2B andB2C customers at the first chapter. Chapter II wrote by A. Y. C. Yeo and M. K. M Chiamfrom Australia. They try to explain unclocking E-Costomer Loyalty. The following chapteris about drivers and barriers to online shopping: the interaction of product, consumer

Assessing and Increasing the Competitiveness of Republic of Moldova Wine Sector

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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.

Consumer Protection in the Electronic Market Place

DEFF Research Database (Denmark)

Falch, Morten; Henten, Anders

1999-01-01

This paper identifies the most important areas for regulation of consumer protection in relation to electronic commerce, such as marketing, contractual issues and privacy. Furthermore, different approaches for regulation of these issues in a global market is discussed......This paper identifies the most important areas for regulation of consumer protection in relation to electronic commerce, such as marketing, contractual issues and privacy. Furthermore, different approaches for regulation of these issues in a global market is discussed...

PIXE determination of Pb in wine

International Nuclear Information System (INIS)

Kocsonya, A.; Guguianu, O.; Demeter, I.; Hollos-Nagy, Katalin; Kovacs, I.; Szokefalvi-Nagy, Z.

2002-01-01

The permissible level of the Pb content in wine varies in the range of 200-300 μg/l in different countries. These values are below the detection limit for standard PIXE spectrometry. Initiated by an intercomparison action of The International Measurement Evaluation Programme (IMEP, Geel, Belgium), an attempt was made to lower the detection limit of PIXE without introducing any additional chemical steps. Wine samples of 5 ml were gradually condensed below an infrared lamp and 8 μl aliquots were taken from time to time and pipetted onto filter paper. The samples were analysed by standard PIXE technique, with the analyte addition method used for calibration. A detection limit of about 50 ppb was finally achieved. Comparing this value to the permissible levels, this simple and fast technique can be used for screening purposes. As an application, the lead content of three Hungarian market wines was also measured

PIXE determination of Pb in wine

Energy Technology Data Exchange (ETDEWEB)

Kocsonya, A.; Guguianu, O.; Demeter, I.; Hollos-Nagy, Katalin; Kovacs, I.; Szokefalvi-Nagy, Z. E-mail: sznagy@rmki.kfki.hu

2002-04-01

The permissible level of the Pb content in wine varies in the range of 200-300 {mu}g/l in different countries. These values are below the detection limit for standard PIXE spectrometry. Initiated by an intercomparison action of The International Measurement Evaluation Programme (IMEP, Geel, Belgium), an attempt was made to lower the detection limit of PIXE without introducing any additional chemical steps. Wine samples of 5 ml were gradually condensed below an infrared lamp and 8 {mu}l aliquots were taken from time to time and pipetted onto filter paper. The samples were analysed by standard PIXE technique, with the analyte addition method used for calibration. A detection limit of about 50 ppb was finally achieved. Comparing this value to the permissible levels, this simple and fast technique can be used for screening purposes. As an application, the lead content of three Hungarian market wines was also measured.

Electronic market places in the energy

International Nuclear Information System (INIS)

Mons, L.

2001-12-01

Electronic market places in the energy domain occurred at the end of the 90's in the US and have started to develop in Europe in the year 2000. About 60 platforms are registered today and this development can be explained by the advantages raised by such an infrastructure: simplification of purchase procedures, reduction of delays in the purchase decision, reduction of administrative costs etc.. However, today none of these electronic market places is profitable and several have closed down. On the other hand, this tool will certainly become necessary in the future and all energy actors are developing projects in this way. This study analyzes the electronic market places phenomenon in the energy domain using 10 market places examples with their key-factors of success. It draws out a complete status of the initiatives developed today and presents some scenarios of evolution. (J.S.)

Wine prices in the Nordic countries: Are they lower than in the region of origin?

OpenAIRE

Jan Bentzen; Valdemar Smith

2002-01-01

The aim of this paper is to analyse the retail prices on wine in different countries. In general, country-specific price differences on identical wines are expected to reflect differences in taxes, import prices, transportation and other costs. Also the competitive conditions on the retail markets in the relevant countries are important. Accordingly, lack of competition at the retail level, high import prices and high duties on wine all contribute to increase wine prices. Next, consumer price...

HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY FOR DETERMINATION OF AROMATIC ALDEHYDES IN WINE DISTILLATES

Directory of Open Access Journals (Sweden)

Elena Nezalzova

2011-06-01

Full Text Available Quality control of alcoholic beverages, coming into the market, is a defining element in preventing the production and supplying of defective products. One of the main criteria for quality control of wine distillates is to estimate their age, and more precisely the period of maturation as the dominant factor in determining the quality of cognacs and, consequently, their market price. On the opinion of majority scientists, one of the main factors, which determines the age of wine distillates, is the content of aromatic aldehydes, mostly vanillin, and their ratio.

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 ...

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

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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.

FORWINE - Statistical Downscaling of Seasonal forecasts for wine

Science.gov (United States)

Cardoso, Rita M.; Soares, Pedro M. M.; Miranda, Pedro M. A.

2016-04-01

The most renowned viticulture regions in the Iberian Peninsula have a long standing tradition in winemaking and are considered world-class grapevine (Vitis Vinifera L.) producing regions. Portugal is the 11th wine producer in the world, with internationally acclaimed wines, such as Port wine, and vineyards across the whole territory. Climate is widely acknowledged of one of the most important factors for grapevine development and growth (Fraga et al. 2014a and b; Jackson et al. 1993; Keller 2010). During the growing season (April-October in the Northern Hemisphere) of this perennial and deciduous crop, the climatic conditions are responsible for numerous morphologically and physiological changes. Anomalously low February-March mean temperature, anomalously high May mean temperature and anomalously high March precipitation tend to be favourable to wine production in the Douro Valley. Seasonal forecast of precipitation and temperature tailored to fit critical thresholds, for crucial seasons, can be used to inform management practices (viz. phytosanitary measures, land operations, marketing campaigns) and develop a wine production forecast. Statistical downscaling of precipitation, maximum, minimum temperatures is used to model wine production following Santos et al. (2013) and to calculate bioclimatic indices. The skill of the ensemble forecast is evaluated through anomaly correlation, ROC area, spread-error ratio and CRPS

Market Segmentation in Business Technology Base: The Case of Segmentation of Sparkling

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Valéria Riscarolli

2014-08-01

Full Text Available A common market segmentation premise for products and services rules consumer behavior as the segmentation center piece. Would this be the logic for segmentation used by small technology based companies? In this article we target at determining the principles of market segmentation used by a vitiwinery company, as research object. This company is recognized by its products excellence, either in domestic as well as in the foreign market, among 13 distinct countries. The research method used is a case study, through information from the company’s CEOs and crossed by primary information from observation and formal registries and documents of the company. In this research we look at sparkling wines market segmentation. Main results indicate that the winery studied considers only technological elements as the basis to build a market segment. One may conclude that a market segmentation for this company is based upon technological dominion of sparkling wines production, aligned with a premium-price policy. In the company, directorship believes that as sparkling wines market is still incipient in the country, sparkling wine market segments will form and consolidate after the evolution of consumers tasting preferences, depending on technologies that boost sparkling wines quality. 

Integrated, paper-based potentiometric electronic tongue for the analysis of beer and wine.

Science.gov (United States)

Nery, Emilia Witkowska; Kubota, Lauro T

2016-04-28

The following manuscript details the stages of construction of a novel paper-based electronic tongue with an integrated Ag/AgCl reference, which can operate using a minimal amount of sample (40 μL). First, we optimized the fabrication procedure of silver electrodes, testing a set of different methodologies (electroless plating, use of silver nanoparticles and commercial silver paints). Later a novel, integrated electronic tongue system was assembled with the use of readily available materials such as paper, wax, lamination sheets, bleach etc. New system was thoroughly characterized and the ion-selective potentiometric sensors presented performance close to theoretical. An electronic tongue, composed of electrodes sensitive to sodium, calcium, ammonia and a cross-sensitive, anion-selective electrode was used to analyze 34 beer samples (12 types, 19 brands). This system was able to discriminate beers from different brands, and types, indicate presence of stabilizers and antioxidants, dyes or even unmalted cereals and carbohydrates added to the fermentation wort. Samples could be classified by type of fermentation (low, high) and system was able to predict pH and in part also alcohol content of tested beers. In the next step sample volume was minimalized by the use of paper sample pads and measurement in flow conditions. In order to test the impact of this advancement a four electrode system, with cross-sensitive (anion-selective, cation-selective, Ca(2+)/Mg(2+), K(+)/Na(+)) electrodes was applied for the analysis of 11 types of wine (4 types of grapes, red/white, 3 countries). Proposed matrix was able to group wines produced from different varieties of grapes (Chardonnay, Americanas, Malbec, Merlot) using only 40 μL of sample. Apart from that, storage stability studies were performed using a multimeter, therefore showing that not only fabrication but also detection can be accomplished by means of off-the-shelf components. This manuscript not only describes new

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.

Effects of Information and Country of Origin On Chinese Consumer Preferences for Wine: An Experimental Approach in the Field

OpenAIRE

Wang, Hainan; McCluskey, Jill J.

2010-01-01

Wine is a product whose value largely depends on the reputation associated with its region of production. China is a newcomer and latecomer to wine production and consumption. Wine consumption, especially imported wine, rarely exists outside of major urban areas. Therefore, understanding the Chinese local markets and consumer preference for wine products is important for foreign wine producers. WTP (Willingness-to-Pay), in economics, is the maximum amount a person would be willing to pay for ...

Factors influencing the aroma composition of Chardonnay wines.

Science.gov (United States)

Gambetta, Joanna M; Bastian, Susan E P; Cozzolino, Daniel; Jeffery, David W

2014-07-16

Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of commercial importance for the world's wine-producing nations. It is an extremely flexible variety that has adapted to different regions with varied weather and soil characteristics. Somewhat uniquely among white wines, Chardonnay lends itself to a wide variety of production styles, which can be tailored to the target market. Techniques such as skin maceration, barrel and stainless steel fermentation, use of selected or indigenous yeasts, malolactic fermentation, and aging in barrels with or without lees are all applicable and lead to different compositional outcomes. A number of research papers have been published with a view to understanding Chardonnay composition and quality as well as the impact of different enological techniques on the final product. This review summarizes current knowledge, explaining the influence of viticultural and production techniques on aroma composition, and poses directions for further research into Chardonnay wines.

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.

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.

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.

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.

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.

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)

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.

Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

Directory of Open Access Journals (Sweden)

Pedro Aredes Aredes-Fernández

2013-01-01

Full Text Available The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wines did not affect the bacteria, indicating that wine polyphenols are responsible for the observed effect. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin–quercetin combination as preservative for the conservation of fish meat and its transport to the fish market, which is an effective antibacterial agent even when the transport temperature is not constant.

Beyond the Glass: Examining Wine Tasting Room Profitability Using the 4Ps of the Marketing Mix

OpenAIRE

Adams, Meredith Elaine

2016-01-01

Recent exponential increases in attendance at wine tasting rooms resulted in growing research in this subject area as producers seek to learn more about wine tasting room customers and identify ways to capitalize on additional revenue-generating opportunities. Direct wine sales are big business with $3.4 billion in sales in the United States in 2010. Research has shown that small and medium-sized wineries have become financially dependent on direct sales linked to wine tasting rooms with an a...

Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine

Energy Technology Data Exchange (ETDEWEB)

Rudnitskaya, A., E-mail: alisa.rudnitskaya@gmail.com [CESAM/Chemistry Department, University of Aveiro, Aveiro 3810-193 (Portugal); Chemistry Department, St. Petersburg University, St. Petersburg 199034 (Russian Federation); Rocha, S.M. [Chemistry Department, University of Aveiro, Aveiro 3810-193 (Portugal); Legin, A. [Chemistry Department, St. Petersburg University, St. Petersburg 199034 (Russian Federation); Pereira, V.; Marques, J.C. [Madeira Chemistry Center, University of Madeira, Funchal 9000-390 (Portugal)

2010-03-03

A set of fourteen Madeira wines comprising wines produced from four Vitis vinifera L. varieties (Bual, Malvasia, Verdelho and Tinta Negra Mole) that were 3, 6, 10 and 17 years old was analysed using HPLC and an electronic tongue (ET) multisensor system. Concentrations of 24 organic acids, phenolic and furanic compounds were determined by HPLC. The ET consisting of 26 potentiometric chemical sensors with plasticized PVC and chalcogenide glass membranes was used. Significance of the effects of age and variety on the ET response and wine composition with respect to the organic acids, phenolics and furanic derivatives were evaluated using ANOVA-Simultaneous Component Analysis (ASCA). Significance of the effects was estimated using a permutation test (1000 permutations). It was found that effects of age, grape variety and their interaction were significant for the HPLC data set and only the effect of age was significant for the ET data. Calibration models of the HPLC and ET data with respect to the wine age and of the ET data with respect to the concentration of the organic acids and phenolics were calculated using PLS1 regression. Models were validated using cross-validation. It was possible to predict wine age from HPLC and ET data with the accuracy in cross-validation of 2.6 and 1.8 years respectively. The ET was capable of detecting the following components (mean relative error in cross-validation is shown in the parentheses): tartaric (8%), citric (5%), formic (12%), protocatehuic (5%), vanillic (18%) and sinapic (14%) acids, catechin (6%), vanillin (12%) and trans-resveratrol (5%). The ET capability of predicting Madeira wine age with good accuracy (1.8 years) as well as quantify of some organic acids and phenolic compounds was demonstrated.

Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine

International Nuclear Information System (INIS)

Rudnitskaya, A.; Rocha, S.M.; Legin, A.; Pereira, V.; Marques, J.C.

2010-01-01

A set of fourteen Madeira wines comprising wines produced from four Vitis vinifera L. varieties (Bual, Malvasia, Verdelho and Tinta Negra Mole) that were 3, 6, 10 and 17 years old was analysed using HPLC and an electronic tongue (ET) multisensor system. Concentrations of 24 organic acids, phenolic and furanic compounds were determined by HPLC. The ET consisting of 26 potentiometric chemical sensors with plasticized PVC and chalcogenide glass membranes was used. Significance of the effects of age and variety on the ET response and wine composition with respect to the organic acids, phenolics and furanic derivatives were evaluated using ANOVA-Simultaneous Component Analysis (ASCA). Significance of the effects was estimated using a permutation test (1000 permutations). It was found that effects of age, grape variety and their interaction were significant for the HPLC data set and only the effect of age was significant for the ET data. Calibration models of the HPLC and ET data with respect to the wine age and of the ET data with respect to the concentration of the organic acids and phenolics were calculated using PLS1 regression. Models were validated using cross-validation. It was possible to predict wine age from HPLC and ET data with the accuracy in cross-validation of 2.6 and 1.8 years respectively. The ET was capable of detecting the following components (mean relative error in cross-validation is shown in the parentheses): tartaric (8%), citric (5%), formic (12%), protocatehuic (5%), vanillic (18%) and sinapic (14%) acids, catechin (6%), vanillin (12%) and trans-resveratrol (5%). The ET capability of predicting Madeira wine age with good accuracy (1.8 years) as well as quantify of some organic acids and phenolic compounds was demonstrated.

Regulatory and institutional developments in the Ontario wine and grape industry

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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

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...

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.

Progress in authentication of food and wine

Science.gov (United States)

Authentication of foods, wines and beverages for varietal, country- (or region-) of-origin, and processing conditions is becoming of increasing concern to consumers and regulators both in the U.S. and internationally. As markets become more globalized and foods and beverages are sourced from many lo...

International expansion, market maintenance strategy used by French Winemaking Industry

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Oana BĂRBULESCU

2016-07-01

Full Text Available Starting from the theoretical concepts that define the maintenance strategies for the international market, this paper presents the results of a quantitative research survey conducted among Romanian consumers of wine. What is aimed at is to know their attitudes and opinions referring to wine imports in order to identify a strategy for the entrance on the Romanian market of the French wine producer Louis Latour, which is imposed by the need to maintain sales in the context of demand shrinking on the home market. The conclusion of the quantitative research conducted on a sample of 402 people from all country regions reveals the opportunity of entering the Romanian market by using indirect export as a way of entering the market.

Electronic Markets Selection in Supply Chain with Uncertain Demand and Uncertain Price

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Fengmei Yang

2015-01-01

Full Text Available In recent years, more and more companies start online operation. Electronic market becomes a key component of some companies’ strategy. Supply chain management is another key component of the strategy as being adopted by an increasing number of companies. There are many interactions between electronic market and supply chain. One of the key questions is to select one type of electronic market from the view of supply chain. This paper develops some models to explore the issue of selection between public electronic market and private electronic market in three scenarios where electronic market is used for buying, for selling, and for both selling and buying, respectively. In a public electronic market, neither the supplier nor the retailer is the owner of the electronic market. However, in a private electronic market, there is an owner that is either the supplier or the retailer. Besides demand uncertainty, we take into account the price uncertainty in electronic market. We explore the conditions under which the agent of supply chain selects one certain type of electronic market by comparing expected profits of supply chain members in different scenarios. Some sensitivity analyses are conducted to explore the impact of the customer demand, electronic market retail price, and e-market use fee on the selection of electronic market. Finally, some interesting managerial and academic insights are obtained.

Scavenging Capacities of Some Wines and Wine Phenolic Extracts

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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.

Wine consumers’ environmental knowledge and attitudes: Influence on willingness to purchase

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Nelson Barber

2009-02-01

Full Text Available Nelson Barber1, Christopher Taylor2, Sandy Strick31College of Human Sciences, Box 41240 Texas Tech University, Lubbock, TX, USA; 2School of Business, Eastern New Mexico University, Portales, NM, USA; 3School of Hotel, Restaurant, and Tourism Management, University of South Carolina, Columbia, SC, USAAbstract: The last two decades have witnessed a dramatic increase in environmental consciousness worldwide. Consumers are now changing their behavior to integrate environmental considerations into lifestyle choices. This change includes consumers’ purchasing decisions based upon how well products satisfy their needs and how these products affect the natural environment. In some cases, consumers are willing to pay a premium for environmentally friendly products. Marketing professes to serve the benefit of the public by informing them of the availability of goods and services that will advance their quality of life. However, this is only true if marketing’s communication approach and methods of promotion aid in informing, educating, and channeling the needs of current and future consumers toward “green” products and services. Using wine as the product, the purpose of this study is to determine the relationship of a consumer’s involvement with a product and the environment, their knowledge of environmental issues and attitudes toward the environment, and their willingness to purchase the product. The results suggest personality segmentation, through selective marketing and redirecting of consumers needs and wants toward environmentally friendly wine products. For example, what wine consumers actually know about environmental wine issues is associated with their involvement with environmental issues more than what they self-assess they know about wine.Keywords: environmental knowledge, green products, wine

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

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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.

Metals in wine--impact on wine quality and health outcomes.

Science.gov (United States)

Tariba, Blanka

2011-12-01

Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.

Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

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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.

Brand Building and Enhancement with Electronic Marketing Tools

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Tadas Limba

2013-08-01

Full Text Available The changing buying habits of customers and the tendency of the growing number of purchasers on the internet force companies to move their business or part of their processes to the electronic environment, and this causes the need to evolve a marketing strategy and its implementation measures. Electronic marketing has recently forced specialists in this field to look for new ways to satisfy the needs and expectations of customers, which often are associated with intangible attributes, such as brand. However, the lack of e-business managers, focusing on brand meaning to the company, is obvious. Quite often it is limited only to advertisement. But this is only one of the possible electronic marketing tools used in brand building and its enhancement process. Still there is a lack of detailed analysis of electronic marketing tools used in brand building and enhancement in the electronic environment. So, the goal of this paper was to present brand building and enhancement with the electronic marketing tools process model. It was done via analysis of brand peculiarities in the electronic environment and the strategic brand building and enhancement process. The suggested model helps to understand the electronic marketing tools position, objectives and functions in brand building and enhancement context. Detailed analysis of brand in the electronic environment showed that its essence and significance remains the same as in the traditional environment, but differs in implementation. Brand idea is developed not only considering consumer perceptions and values, but also organization strategy, culture and values, which matches its employers’ perceptions and values towards brand. Brand essence is implemented via such brand components as 1 brand name, sign of ownership, legal protection; 2 functional capabilities; 3 emotional value; 4 risk reducing; 5 shorthand notation; 6 service components. Brand in the electronic environment is influenced by such factors

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)

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...

OPPORTUNITIES FOR ORGANISING CLUSTERS IN THE BULGARIAN GRAPE-WINE SECTOR

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Albena MITEVA

2015-04-01

Full Text Available Bulgaria's membership in the European Union defines the development of clusters as a key element of the National Strategy for increasing the competitiveness. The role of the clusters becomes especially important at this time because SME do not have the capacity to meet EU requirements and to survive without uniting themselves. Moreover the National Strategy for Vine-wine Sector in Bulgaria stipulates the transformation of the sector in a leading one and securing a decent place of Bulgarian wines on international market which may be succeed through cluster introduction in the sector. In the paper is presented an overview of the initiatives for cluster development in the Bulgarian grape-wine sector and are disclosed the structure and role of cluster participants.

An Exploratory Qualitative Exploration of the Personal Values Underpinning Taiwanese and Malaysians’ Wine Consumption Behaviors

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Miranda Mirosa

2016-01-01

Full Text Available Augmented buying power of East Asian consumers has resulted in increased interest in these markets. Wine is a particularly promising sector to target as the number of East Asians choosing to drink wine rises. In order to serve these markets, companies must understand factors influencing consumers’ choices. The objective of this research was to understand how Taiwanese and Malaysian consumers’ personal values influenced their consumption decisions about wine. The means–end chain framework and associated semi-structured interview technique, value laddering, was used to elicit consumers’ preferred product attributes, the consequences of these attributes and the values that underpin these consequences. Data collection involved intercepting foreign travelers from Malaysia and Taiwan in New Zealand (20 Taiwanese and 20 Malaysian to partake in a wine choice interview. The resulting findings are exploratory in nature. Analysis revealed the most preferred wine attributes for Taiwanese were “Price” and “Sensory Aspects”—that these attributes were linked to consequences “Financial Considerations” and “Satisfy Senses”—which in turn were linked to personal values “Self Direction” and “Achievement”. For the Malaysian participants, the attribute “Sensory Aspects” of wine was most important, as was the value “Hedonism”. This study adds to literature related to beverage consumption decision making by exploring cultural aspects. It also offers suggestions for practitioners interested in targeting these consumers.

An analysis of market shares on the Danish alcohol market using unobserved components

DEFF Research Database (Denmark)

Milhøj, Anders

2009-01-01

The Danish alcohol market has three types of alcohol: Beer, Wine and Spirits. The market share of wine has doubled over a 25 year period, while the market share of beer has been declining and the market share of spirits is generally low and fluctuating. In recent years the trending behavior has...... however changed, most likely because of changes in taxation on spirits. In the paper these market shares are analyzed by unobserved components models using Proc Ucm as models with time varying trends etc. are well suited for this type of data. In Denmark the relative prices for the three types of alcohol...... have changed radically because of changes in the taxation and hence the relative prices provide good independent variables in regressions. In SAS version 9.2 Proc Ucm has been extended with a Randomreg statement, that allows for the varying regression coefficients. One result is that the effect...

Electronic trade effect of marketing channels

OpenAIRE

Lovreta Stipe; Stojković Dragan

2009-01-01

E-commerce has caused many significant changes in marketing channels. Consumers had obtained multiple benefits from e-commerce. In addition, it has increased the level of competition in marketing channels. However, the focus of this paper is multichannel strategy and integration of physical (store) and electronic marketing channels. E-commerce has induced dynamic development of multichannel strategy. This strategy has evolved as a consequence of multichannel consumer orientation. In developed...

Increasing competitiveness of wine producers in strategic alliances VOC

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Martin Prokeš

2012-01-01

Full Text Available The paper describes the main reasons for the formation of new regional association of wineries, based on a different origin for wines in the wine region of Moravia in the southeast part of the Czech Republic. This research aim is to create a plan for new development of such strategic alliances on the basis of results of localization factors. There coefficient of localization is used for identification of cluster. Results are compared with already operating on associations for the appellation in Austria DAC. They were traced changes in consumer preferences in the Czech wine market. Consumers are placing more emphasis on the selection of wine on its descent from a particular area, growing community and the individual grower. This paper specifically introduces new associations for appellation system VOC. This alliance is described in the context of the establishment, operation, development and expansion, respectively the possibility of involvement of additional organizations suppliers and research institutions. The application of the results of research was a plan for the establishment of new alliance VOC Modré Hory, where are associated 30 wine producers of wine in 5 villages around the center Velké Pavlovice. Based on the experience of newly emerging VOC system of appellations was setting up a plan of formation association with the proposed methodological approach. Open cooperation between associations VOC appellation and other entities involving suppliers, customers, research institutions and universities has the possibility of creating an institutionalized wine cluster. The plan to create a wine 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.

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.

Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks.

Science.gov (United States)

Nunes, Cláudia; Santos, Mickael C; Saraiva, Jorge A; Rocha, Sílvia M; Coimbra, Manuel A

During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal processing technology for preservation or aging of wine has increased substantially. HHP between 200 and 500MPa is able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage. The changes are observed in wine color, aroma, and taste due mainly to reactions of phenolic compounds, sugars, and proteins. These reactions have been associated with those observed during wine aging, leading to aged-like wine characteristics perceived by sensorial analysis. This chapter will present the influence of HHP technology on wine chemical and sensorial characteristics, criticaly discussing its potentialities and drawbacks. The appropriate use of HHP, based on the scientific knowledge of the reactions occuring in wine promoted by HHP, will allow to exploit this technology for wine production achieving distinct characteristics to address particular market and consumer demands. © 2017 Elsevier Inc. All rights reserved.

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 ...

Electronic trade effect of marketing channels

Directory of Open Access Journals (Sweden)

Lovreta Stipe

2009-01-01

Full Text Available E-commerce has caused many significant changes in marketing channels. Consumers had obtained multiple benefits from e-commerce. In addition, it has increased the level of competition in marketing channels. However, the focus of this paper is multichannel strategy and integration of physical (store and electronic marketing channels. E-commerce has induced dynamic development of multichannel strategy. This strategy has evolved as a consequence of multichannel consumer orientation. In developed economies, consumers are multichannel entities and active marketers aim to meet their requirements by creating multichannel offer.

SENSORY PROPERTIES OF SOME WHITE WINES, FLAVORED WINES AND VERMOUTH TYPE WINES, PREPARED BY USING OWN RECIPES

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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.

Crowdfunding and wine business: Some insights from Fundovino experience

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Angela Mariani

2017-06-01

Full Text Available This paper aims to achieve a deeper understanding of the opportunities offered by crowdfunding in the wine sector and offer some guidelines to entrepreneurs for running a successful campaign. For this purpose, a case study research that explores the experience of the first wine-dedicated crowdfunding platform, namely Fundovino, has been conducted. Multiple data sources were used, among which documents and archival data from the Fundovino website, an email interview to its management team and an on line questionnaire sent to a sample of projects’ funders. The results suggest that crowdfunding is ideally suited for the wine sector and that winemakers could exploit both the financial and marketing opportunities offered. According to our survey, the main motivations for funding projects are the willingness to support and interact with small winemakers and the fun of being involved first-hand. So, the creation of other wine-dedicated crowdfunding platforms may help raise awareness about crowdfunding and attract funders interested in projects related to the world of wine. Running a successful crowdfunding campaign requires a significant investment of time and the development of some specific skills by proponents. Indeed, these latter should also be supported by platforms and other actors through the provision of appropriate services.

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

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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.

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.

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...

Analyzing the impact of conjunctive labeling as part of a regional wine branding strategy

Directory of Open Access Journals (Sweden)

Tom Atkin

2017-12-01

Full Text Available Research studies have proven that place-based/regional branding methods have a positive effect on brand equity and economic benefits for companies. However, very small or specific regions may be confusing to consumers, so conjunctive labeling – or the process of advertising both a larger region and the sub-region of origin for a product – is suggested as a remedy for this situation. This study analyzes the impact of conjunctive labeling by comparing two national samples of consumers, before and two years after, conjunctive wine labeling was introduced in Sonoma County. The results show a higher awareness for both Sonoma County and its sub appellations (AVAs after conjunctive labeling was introduced than before. This demonstrates the potential benefit of associating sub-regional appellations with larger wine regions. Keywords: Regional branding, Appellations, Wine marketing, Conjunctive labeling, Place-based marketing

Who paid taxes in XVIIth century Castile? The incidence of the taxes levied upon wine in Madrid

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José Ignacio ANDRÉS UCENDO

2011-07-01

Full Text Available Normal 0 21 false false false ES X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Tabla normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-fareast-language:EN-US;} The hegemony of indirect taxation was one of the main hallmarks of the Castilian fiscal system during the Early Modern Period. It is commonly acknowledged that the burden of such taxation fell squarely upon the consumers and the aim of this essay is to analyze who really paid the taxes collected upon wine in XVIIth century Madrid. First part shows how the growing fiscal burden collected upon wine caused the development of a massive fraud which harmed the members of the publicans’ guild and the Crown and City Treasuries, benefiting all those who could sell wine in the black market. Second part indicates that in spite of the continuous introduction of taxes on wine in Madrid during the century the consumption levels of this beverage (in «per capita» terms experienced a rather moderate fall. It could be argued that thanks to the development of fraud the city consumers could buy cheap wine in the black market, but the evidence offered here suggests that this was not the case. In fact, the wine sold in the black market was only 5-10% cheaper than that sold legally by the members of the publicans’ guild. As showed in third part, the prices of the wine sold both in the legal and black markets in XVIIth century Madrid rose always well

Tasting fees and the youth market

OpenAIRE

Peter Treloar; C. Michael Hall

2008-01-01

Many wineries in Australia and New Zealand are seeking strategies to continue to develop in a highly competitive marketplace. One such strategy is via the development of wine tourism. Although there is a significant amount of literature of the relative advantages and disadvantages of wine tourism for small wineries, particularly with respect to its educational and market development function, there is very little research available on how wine tourism is perceived by the next generation of wi...

Poisoned Wine: Regulation, Chemical Analyses, and Spanish-French Trade in the 1930s.

Science.gov (United States)

Suay-Matallana, Ignacio; Guillem-Llobat, Ximo

2018-04-16

This paper describes the resources, scientific spaces, and experts involved in the study of a mass poisoning caused by the drinking of arsenic-contaminated wine exported from Spain to France in 1932. Local and international periodicals record the poisoning of 300 French sailors, and stressed the commercial implications of the case. We discuss the reports prepared by different experts (mainly physicians, agricultural engineers, and customs chemists). Their work was not limited to preparing technical publications or chemical analyses; they also actively defended the quality of their local wine, and played a major role in the discussions regarding the regulation of the international wine market in the 1930s, when new standards regarding the analysis of wine were being considered. Curiously, this well-publicised case of mass poisoning did not have any noticeable consequences in the international regulation of wine. This absence of subsequent regulatory action and the role of experts are central topics of the paper.

Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands.

Science.gov (United States)

Silva, Ana Patricia; Jager, Gerry; Van Zyl, Hannelize; Voss, Hans-Peter; Pintado, Manuela; Hogg, Tim; De Graaf, Cees

2017-05-03

Wine and beer consumption are an integral part of European culture: Southern Europe is associated with wine and Northern Europe is associated with beer. When consumed in moderation, these alcoholic beverages can be part of a balanced and healthy diet. In the 1990s, non-alcoholic beer (NAB), which has no cultural roots, became available in the market. This review identifies determinants for consumption of wine, beer, and NAB, using data on consumption patterns from Portugal and the Netherlands. Since the 1960s the image of Portugal as a wine country declined, whereas the image of the Netherlands as a beer country remained stable. In each country beer is now the most consumed alcoholic beverage and is mainly a men's beverage, whereas wine is the second most consumed and is consumed by both genders. Cultural differences define Portuguese as "outdoors, everyday drinkers", within a meal context, and Dutch as "at home, weekend drinkers." Wine is perceived as the healthiest beverage, followed by NAB, and regular beer. Motivation for consumption is related to context: wine for special occasions, beer for informal occasions, and NAB for occasions when alcohol is not convenient. Moderate wine and beer consumption seems to be surrounded by positive emotions. This review is relevant for public health, for industry market strategies, and identifies opportunities of future research on drinking behaviour.

Identification of the Rice Wines with Different Marked Ages by Electronic Nose Coupled with Smartphone and Cloud Storage Platform.

Science.gov (United States)

Wei, Zhebo; Xiao, Xize; Wang, Jun; Wang, Hui

2017-10-31

In this study, a portable electronic nose (E-nose) was self-developed to identify rice wines with different marked ages-all the operations of the E-nose were controlled by a special Smartphone Application. The sensor array of the E-nose was comprised of 12 MOS sensors and the obtained response values were transmitted to the Smartphone thorough a wireless communication module. Then, Aliyun worked as a cloud storage platform for the storage of responses and identification models. The measurement of the E-nose was composed of the taste information obtained phase (TIOP) and the aftertaste information obtained phase (AIOP). The area feature data obtained from the TIOP and the feature data obtained from the TIOP-AIOP were applied to identify rice wines by using pattern recognition methods. Principal component analysis (PCA), locally linear embedding (LLE) and linear discriminant analysis (LDA) were applied for the classification of those wine samples. LDA based on the area feature data obtained from the TIOP-AIOP proved a powerful tool and showed the best classification results. Partial least-squares regression (PLSR) and support vector machine (SVM) were applied for the predictions of marked ages and SVM (R² = 0.9942) worked much better than PLSR.

Identification of the Rice Wines with Different Marked Ages by Electronic Nose Coupled with Smartphone and Cloud Storage Platform

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Zhebo Wei

2017-10-01

Full Text Available In this study, a portable electronic nose (E-nose was self-developed to identify rice wines with different marked ages—all the operations of the E-nose were controlled by a special Smartphone Application. The sensor array of the E-nose was comprised of 12 MOS sensors and the obtained response values were transmitted to the Smartphone thorough a wireless communication module. Then, Aliyun worked as a cloud storage platform for the storage of responses and identification models. The measurement of the E-nose was composed of the taste information obtained phase (TIOP and the aftertaste information obtained phase (AIOP. The area feature data obtained from the TIOP and the feature data obtained from the TIOP-AIOP were applied to identify rice wines by using pattern recognition methods. Principal component analysis (PCA, locally linear embedding (LLE and linear discriminant analysis (LDA were applied for the classification of those wine samples. LDA based on the area feature data obtained from the TIOP-AIOP proved a powerful tool and showed the best classification results. Partial least-squares regression (PLSR and support vector machine (SVM were applied for the predictions of marked ages and SVM (R2 = 0.9942 worked much better than PLSR.

Removal of pesticides from white and red wines by microfiltration

Energy Technology Data Exchange (ETDEWEB)

Doulia, Danae S., E-mail: ntoulia@mail.ntua.gr [Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens (Greece); Anagnos, Efstathios K. [Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens (Greece); Liapis, Konstantinos S. [Pesticide Residue Laboratory, Benaki Phytopathological Institute, 7 Ekalis Str., Kiphissia, Athens GR-14561 (Greece); Klimentzos, Demetrios A. [Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens (Greece)

2016-11-05

Highlights: • Various mixtures of 23 pesticides were determined by SPE and GC-ECD in wine. • The removal of pesticides is affected by the type of membrane and wine. • The higher the pesticide’s hydrophobicity, the higher its removal. • Antagonistic and synergistic effects of pesticides in wines were estimated. - Abstract: The aim of this work is the investigation of microfiltration in removing pesticides from a white and a red Greek wine. Six membranes with pore size 0.45 μm were investigated. Two mixtures of 23 and 9 pesticides, and single pesticide solutions were added in the wine. The pesticides tested belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the filtered fortified wine. Distinct behavior was exhibited by each membrane. Cellulose acetate and cellulose nitrate showed higher mean pesticide removal for both wines, followed by polyethersulfone, regenerated cellulose, and polyamides. The filtration effectiveness was correlated to the membrane type and to the pesticide chemical structure and properties (octanol-water partition coefficient, water solubility) and compared for the wines tested. In most cases, the more hydrophobic pesticides (pyrethroids and aldrin) showed higher removal from red wine than white wine. Adsorption on membranes was increased by increasing hydrophobicity and decreasing hydrophilicity of organic pesticide molecule. The removal of each pesticide from its single solution was generally higher than that from its mixtures, allowing the estimation of the antagonistic and synergistic effects of pesticides in the mixtures.

Removal of pesticides from white and red wines by microfiltration

International Nuclear Information System (INIS)

Doulia, Danae S.; Anagnos, Efstathios K.; Liapis, Konstantinos S.; Klimentzos, Demetrios A.

2016-01-01

Highlights: • Various mixtures of 23 pesticides were determined by SPE and GC-ECD in wine. • The removal of pesticides is affected by the type of membrane and wine. • The higher the pesticide’s hydrophobicity, the higher its removal. • Antagonistic and synergistic effects of pesticides in wines were estimated. - Abstract: The aim of this work is the investigation of microfiltration in removing pesticides from a white and a red Greek wine. Six membranes with pore size 0.45 μm were investigated. Two mixtures of 23 and 9 pesticides, and single pesticide solutions were added in the wine. The pesticides tested belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the filtered fortified wine. Distinct behavior was exhibited by each membrane. Cellulose acetate and cellulose nitrate showed higher mean pesticide removal for both wines, followed by polyethersulfone, regenerated cellulose, and polyamides. The filtration effectiveness was correlated to the membrane type and to the pesticide chemical structure and properties (octanol-water partition coefficient, water solubility) and compared for the wines tested. In most cases, the more hydrophobic pesticides (pyrethroids and aldrin) showed higher removal from red wine than white wine. Adsorption on membranes was increased by increasing hydrophobicity and decreasing hydrophilicity of organic pesticide molecule. The removal of each pesticide from its single solution was generally higher than that from its mixtures, allowing the estimation of the antagonistic and synergistic effects of pesticides in the mixtures.

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.

Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

OpenAIRE

James A. Kennedy; Jacqui M. McRae

2011-01-01

Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the quality of the sensation, particularly with respect to tannin structure. Ultimately, the understanding of ...

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

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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.

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...

Effect of an excise tax increase on the demand for low alcohol wine

DEFF Research Database (Denmark)

Mueller, Simone; Lockshin, Larry; Louviere, Jordan J.

the per-capita alcohol consumption is 50% higher than the Australian average and likelihood of dying from alcohol is ten times the national rate. As a consequence, a comprehensive review of the Australian tax system has recommended wine to be taxed on a volumetric basis and that all alcoholic beverages...... be taxed to the same extent per litre of alcohol. Even though Australia has somewhat unique circumstances, the quest for moderate alcohol consumption has become of global importance. Reducing or limiting the level of harm from alcohol consumption has been the focus of government intervention, national......Purpose: The study examines the demand for low and very low alcohol wine products under the current Australian volumetric alcohol system and under an increase of excise tax for wine under an alcohol tax equalisation. The penetration and market share of normal strength and low alcohol wine...

Price estimation and economic evaluation of the production cost of red wines produced by immobilized cells on dried raisin berries

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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

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…

The transition to electronic communications networks in the secondary treasury market

OpenAIRE

Bruce Mizrach; Christopher J. Neely

2006-01-01

This article reviews the history of the recent shift to electronic trading in equity, foreign exchange, and fixed-income markets. The authors analyze a new data set: the eSpeed electronic Treasury network. They contrast the market microstructure of the eSpeed trading platform with the traditional voice-assisted networks that report through GovPX. The electronic market (eSpeed) has greater volume, smaller spreads, and a lower estimated trade impact than the voice market (GovPX). ; Appeared ear...

Wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current research.

Science.gov (United States)

McRae, Jacqui M; Kennedy, James A

2011-03-11

Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the quality of the sensation, particularly with respect to tannin structure. Ultimately, the understanding of how tannin structure impacts astringency will allow the controlled manipulation of tannins via such methods as micro-oxygenation or fining to improve the quality of wines.

Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

Directory of Open Access Journals (Sweden)

James A. Kennedy

2011-03-01

Full Text Available Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the quality of the sensation, particularly with respect to tannin structure. Ultimately, the understanding of how tannin structure impacts astringency will allow the controlled manipulation of tannins via such methods as micro-oxygenation or fining to improve the quality of wines.

THE PROMOTIONAL MIX IN A MARKETING-ORIENTED WINY COMPANY

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Ştefan MATEI

2014-11-01

Full Text Available A winery with a marketing-oriented strategy is capable to understand the configuration of a marketing mix (with its implications, opportunities and costs and to effectively compete with other wine producers in today’s quasi-saturated, complex and challenging wine industry. Such a winery is also capable to attain its aspirations and objectives through a thorough understanding of customers’ needs and wants. The scope of this paper is to look within today’s wineries and analyse the marketing-oriented strategy they adopt as well as the promotional mix they rely on.

Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.

Science.gov (United States)

Crump, Anna M; Johnson, Trent E; Wilkinson, Kerry L; Bastian, Susan E P

2015-02-11

Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimens have been introduced, particularly for wines at lower price points. To date, few studies have investigated consumers' acceptance of wines made using non-traditional oak treatments. In this study, two Cabernet Sauvignon wines were aged using traditional (i.e., barrel) and/or alternative (i.e., stainless steel or plastic tanks and vats, with oak wood added) maturation regimens. Chemical and sensory analyses were subsequently performed to determine the influence on wine composition and sensory properties, that is, the presence of key oak-derived volatile compounds and perceptible oak aromas and flavor. The quality of a subset of wines was rated by a panel of 10 wine experts using a 20-point scoring system, with all wines considered technically sound. Consumer acceptance of wines was also determined. Hedonic ratings ranged from 5.7 to 5.9 (on a 9-point scale), indicating there was no significant difference in consumers' overall liking of each wine. However, segmentation based on individual liking scores identified three distinct clusters comprising consumers with considerably different wine preferences. These results justify wine producers' use of alternative oak maturation regimens to achieve wine styles that appeal to different segments of their target market.

AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

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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.

Wine tourism in Italy

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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

Mapping of wine industry

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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.

OLFACTOMETRIC CHARACTERIZATION OF TAMÂIOASA ROMÂNEASCĂ WINE COME FROM DIFFERENT WINE REGIONS

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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.

Voluntary certification systems in the EU wine sector: How to recognise quality and be safe from confusion

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Rolandi Silvia

2015-01-01

Full Text Available In recent years there has been a significant growth in voluntary certification schemes field in wine sector, by following a general trend that has characterised agricultural products and foodstuffs. The voluntary certification system is aimed at adding value to products, while differentiating it on the related market. The paper presents the preliminary results of a work-in-progress research on the voluntary certification schemes in the Italian wine sector. Through a case-study analysis, the paper is aimed at highlighting the emerging implementation issues. The scope of the case-studies is limited to three voluntary certification schemes, which underlie similarities with the organic wine farming and operate at business-to-consumer level. The paper is divided in three parts. Part I will examine the relevant legal framework on wine quality standards, by framing the legislation in mandatory, regulatory and voluntary. Part II will consider three case-studies of voluntary certification schemes that are implemented in the Italian wine sector. Part III will analyse the emerging issues that arise from the analysis of the case-studies. In conclusion, the paper highlights the key challenge, which concerns finding a trade-off between consumer protection and the promotion of free trade in an openly competitive market.

ENOTOURISM: A NICHE TENDENCY WITHIN THE TOURISM MARKET

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Sorin BIBICIOIU

2013-01-01

Full Text Available This paper is aimed at establishing the required actions to be taken so as to improve perception on Romanian wine and vine tourism. In the Romanian wine and vine field, the main changes over the last ten years have been the modernization of wineries by maintaining the valuable local grape varieties and replanting soil with resistant and productive varieties, introducing new technologies in wine production processes and local producers’ relocation on the market. Besides all these, technical and material facilities were developed by rehabilitating, modernizing and opening of numerous wine cellars, constructing modern accommodation units within or close to vine areas and implementing marketing programmes aimed at promoting vine areas. The tendencies of hospitality industry corroborated with the change of interest and the perceptions of the tourism products consumers make us reach the following conclusion: enotourism has to be adapted to the innovative market spirit, an efficacious brand strategy has to be defined for the final goal of attracting as many consumers as possible. Eenotourism is that form of tourism which offers great local development opportunities to vineyards areas. To conclude, the study will describe the market features and tendencies, based on a large range of resources and it will present ideas connected to the tourism management and economic policies that may positively or negatively influence this field.

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

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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.

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...

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...

Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines.

Science.gov (United States)

Mazauric, Jean-Paul; Salmon, Jean-Michel

2005-07-13

Wine aging on yeast lees is a traditional enological practice used during the manufacture of wines. This technique has increased in popularity in recent years for the aging of red wines. Although wine polyphenols interact with yeast lees to a limited extent, such interactions have a large effect on the reactivity toward oxygen of wine polyphenolic compounds and yeast lees. Various domains of the yeast cell wall are protected by wine polyphenols from the action of extracellular hydrolytic enzymatic activities. Polysaccharides released during autolysis are thought to exert a significant effect on the sensory qualities of wine. We studied the chemical composition of polyphenolic compounds remaining in solution or adsorbed on yeast lees after various contact times during the simulation of wine aging. The analysis of the remnant polyphenols in the wine indicated that wine polyphenols adsorption on yeast lees follows biphasic kinetics. An initial and rapid fixation is followed by a slow, constant, and saturating fixation that reaches its maximum after about 1 week. Only very few monomeric phenolic compounds remained adsorbed on yeast lees, and no preferential adsorption of low or high polymeric size tannins occurred. The remnant condensed tannins in the wine contained fewer epigallocatechin units than the initial tannins, indicating that polar condensed tannins were preferentially adsorbed on yeast lees. Conversely, the efficiency of anthocyanin adsorption on yeast lees was unrelated to its polarity.

Inhibition of the Decrease of Volatile Esters and Terpenes During Storage of Wines and a Model Wine Medium by Wine Phenolic Extracts

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Ioannis Lambropoulos

2007-01-01

Full Text Available The effect of red wine phenolic extracts on the stability of wine volatile esters and terpenes was examined. Muscat (white and Xinomavro (red wines were enriched with each extract at 120 or 200 mg/L, and stored in open bottles at 20 °C for 3 and 2.5 days, respectively. Moreover, a model wine medium containing isoamyl acetate, ethyl hexanoate and linalool was enriched with each extract at 100 mg/L, and stored in sealed bottles at 20 °C for 45–90 days. All samples were analysed for volatiles using SPME along with GC-MS analysis. Phenolic composition of wine extracts was determined using HPLC-DAD. No effect on the concentration of any volatiles was observed as a result of the addition of each extract in each wine or the model medium. A wine extract rich in phenolic acids and another one rich in anthocyanins and flavanols inhibited the decrease of volatile esters and terpenes in one or both wines and the model medium. Among them were several important for the aroma of wine such as ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and linalool. The results presented here indicate that wine phenolic acids, and anthocyanins or flavanols may be taken into account as potent inhibitors of the disappearance of volatile esters and terpenes in wines.

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 ...

Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.

Science.gov (United States)

Figueiredo-González, M; Cancho-Grande, B; Simal-Gándara, J

2013-09-01

Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

Adapting and implementing the Wine in Moderation-Art de Vivre programme in Argentina

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Alvarez Natalia

2014-01-01

Full Text Available The Wine in Moderation-Art de Vivre (WIM programme was officially launched in 2008 as the wine sector's contribution to the EU Alcohol & Health Forum, within the framework of the EU strategy to support Member States in reducing alcohol-related harm. Building on the values of the “wine culture” and founded on information backed by science, broad education & self-regulation, WIM aims at promoting moderate and responsible behavior in the consumption of wine as a social and cultural norm. Considering the global and national trends in the wine market, the drinking patterns and the alcohol & health policy, Bodegas de Argentina (BAAC decided to mobilize concrete actions to contribute to the reduction of alcohol related harm, by adapting and implementing the WIM programme in Argentina. BAAC decided to engage the whole national wine value chain in the WIM programme and empower them with necessary knowledge and tools to properly implement it and disseminate the WIM message. The first step was to adapt the WIM programme and message to the cultural and linguistic context respecting the programme's common approach and creating an action plan with 2 main phases. With the Argentinean wine value chain participating in WIM and having the proper skills to do, the challenge now lies in reaching consumer. The successful implementation in Argentina has set a milestone in WIM's international development.

Physical-chemical evaluation of wines subjected to gamma irradiation for aging

International Nuclear Information System (INIS)

Harder, Marcia N.C.; Perina, Vanessa C.S.; Silva, Lucia A.C.S.; Arthur, Valter; Franco, Camilo F.O.; Pires, Juliana A.; Scanholato, Mariana; Bortoleto, Gisele G.; Germek, Hermas A.

2011-01-01

Wine is a beverage made from the fermentation of sugars contained in grapes or grape juice, using yeast. Wines can be classified according to the amount of sugar they contain: dry, soft or sweet. Depending on the need for aging, they may be classified as young or aged. Modern methods of aging use gamma irradiation. There are several reasons for this type of procedure in wines, among them are: sterilization of the wort, changes in sensory characteristics of the wine, and accelerated aging. In this study, samples of soft red wine were obtained in the city of Sao Pedro in the local market, all bottles being of the same batch. The samples and the control were directly irradiated with gamma irradiation in polyethylene bags with doses of 1 KGy and 3 KGy, at a rate of 0.396 kGy/h. The evaluation parameters were tartaric acid, brix, pH, alcohol content and color. For statistical purposes, the Tukey test at 5% significance level was used. From the results obtained, it may be concluded that only the 3 KGy dose showed a statistically significant difference for the parameters shown, indicating that from this dose of radiation upwards there is a significant influence on the evaluation parameters. (author)

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

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

Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

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Yiming Feng

2015-11-01

Full Text Available Background: Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little is known about aromatic compounds of the wines produced from these three fruits. Methods: The aromatic composition of fruit wines produced from raspberry, strawberry, mulberry, and red grape was analyzed by GC-MS. Odor activity values (OAVs and relative odor contributions (ROCs were used to estimate the sensory contribution of the aromatic compounds to the overall flavor of the wines. Results: In strawberry, raspberry, and mulberry wines, 27, 30, and 31 odorants were detected, respectively. Alcohols formed the most abundant group, followed by esters and acids. The grape wine contained a wider variety (16 types of alcohols, and 4-methyl-2-pentanol and 2,3-butanediol were not present in the three fruit wines. The quantity of esters in raspberry (1.54% and mulberry wines (2.08% were higher than those of strawberry wine (0.78%, and mulberry wine contained more types of esters. There were no significant differences of acids between the three fruit wines and the control wine. In addition, 2-heptanone, 2-octanone, 2-nonanone, and 2-undecanone were unique to raspberry wine, and nonanal was present only in mulberry wine. The indistinguishable aroma of the three fruit wines was attributed to the dominance of fruity and floral odor components derived from ethyl esters of fatty acids and their contributions to the global aroma of the three fruit wines. Conclusion: The present study demonstrated that there were significant differences in the volatile components of fruit wines made from raspberry, strawberry, and mulberry. The aroma compounds were more abundant in the raspberry and mulberry wines than in the strawberry wine, but the quality of strawberry wine was

Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca: profile of volatiles and aroma descriptors

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Narciza Maria de Oliveira ARCANJO

2018-03-01

Full Text Available Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME and a total of 54 compounds were detected in red wine samples including esters (23, terpenes (12, alcohols (10, aldehydes and ketones (5 and amines (1 as well as 3 compounds belonging to other classes. Isabella and Ives red wines were sensorially characterized by 14 descriptors, through quantitative descriptive analysis (QDA. The PCAs fruity descriptors were the primary contributors to the aroma profile of the analyzed wines due to the presence of ethyl acetate and esters, especially in the wine coded as QM, which exhibited the highest variety of compounds. The differences observed in the principal components analysis, might have been influenced by the grape composition of each wine. Although the wines were from the same region, each came from a different winery and was subject to unique production processes.

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.

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, ...

Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

International Nuclear Information System (INIS)

Buratti, S.; Ballabio, D.; Giovanelli, G.; Dominguez, C.M. Zuluanga; Moles, A.; Benedetti, S.; Sinelli, N.

2011-01-01

Graphical abstract: Application of non destructive methods for the monitoring of red wine fermentation in correlation with the evolution of chemical parameters. Highlights: → We monitored time-related changes in red wine fermentation process. → NIR and MIR spectroscopies, electronic nose and tongue were applied. → Data were kinetically modelled to identify critical points during fermentation. → NIR, MIR electronic nose and tongue were able to follow the fermentation process. → The models agreed with the evolution of chemical parameters. - Abstract: Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of non-destructive techniques associated with chemometric data analysis, to monitor time-related changes that occur during red wine fermentation. Eight micro-fermentation trials conducted in the Valtellina region (Northern Italy) during the 2009 vintage, were monitored by a FT-NIR and a FT-IR spectrometer and by an electronic nose and tongue. The spectroscopic technique was used to investigate molecular changes, while electronic nose and electronic tongue evaluated the evolution of the aroma and taste profile during the must-wine fermentation. Must-wine samples were also analysed by traditional chemical methods in order to determine sugars (glucose and fructose) consumption and alcohol (ethanol and glycerol) production. Principal Component Analysis was applied to spectral, electronic nose and electronic tongue data, as an exploratory tool, to uncover molecular, aroma and taste modifications during the fermentation process. Furthermore, the chemical data and the PC1 scores from spectral, electronic nose and electronic tongue data were modelled as a function of time to identify critical points during fermentation. The results showed that

Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

Energy Technology Data Exchange (ETDEWEB)

Buratti, S., E-mail: susanna.buratti@unimi.it [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy); Ballabio, D. [Department of Environmental Sciences, University of Milano-Bicocca, Piazza della Scienza 1, 20126 Milano (Italy); Giovanelli, G. [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy); Dominguez, C.M. Zuluanga [Instituto de Ciencia y Tecnologia de Alimentos, Universidad Nacional de Colombia, Ciudad Universitaria, Bogota (Colombia); Moles, A.; Benedetti, S.; Sinelli, N. [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy)

2011-07-04

Graphical abstract: Application of non destructive methods for the monitoring of red wine fermentation in correlation with the evolution of chemical parameters. Highlights: > We monitored time-related changes in red wine fermentation process. > NIR and MIR spectroscopies, electronic nose and tongue were applied. > Data were kinetically modelled to identify critical points during fermentation. > NIR, MIR electronic nose and tongue were able to follow the fermentation process. > The models agreed with the evolution of chemical parameters. - Abstract: Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of non-destructive techniques associated with chemometric data analysis, to monitor time-related changes that occur during red wine fermentation. Eight micro-fermentation trials conducted in the Valtellina region (Northern Italy) during the 2009 vintage, were monitored by a FT-NIR and a FT-IR spectrometer and by an electronic nose and tongue. The spectroscopic technique was used to investigate molecular changes, while electronic nose and electronic tongue evaluated the evolution of the aroma and taste profile during the must-wine fermentation. Must-wine samples were also analysed by traditional chemical methods in order to determine sugars (glucose and fructose) consumption and alcohol (ethanol and glycerol) production. Principal Component Analysis was applied to spectral, electronic nose and electronic tongue data, as an exploratory tool, to uncover molecular, aroma and taste modifications during the fermentation process. Furthermore, the chemical data and the PC1 scores from spectral, electronic nose and electronic tongue data were modelled as a function of time to identify critical points during fermentation. The results showed that NIR and MIR

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.

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

Directory of Open Access Journals (Sweden)

Giovanni Sogari

2017-10-01

Full Text Available 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 preservation. In recent years, social media technologies have gained increased attention for their potential to amplify environmental concerns and encourage sustainable behaviors among people. This study aims to study the role of social media in the consumer purchasing behavior for wine between the millennial and non-millennial generations. A total sample of 2597 Italian wine consumer responses were collected and a structured questionnaire was used to test our hypothesis. The main results show that the greater the import the consumer places on the product/process dimension of environmental sustainability, the higher the self-selection in market segments. This is true for both millennials and non-millennials. The results show the power of social media to increase sustainability awareness and consecutively influence the consumer’s buying behavior for wine (higher price segment. From a marketing perspective, companies should improve their capacity to share and communicate their environmental activities through social media.

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

Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.

Science.gov (United States)

McRae, Jacqui M; Dambergs, Robert G; Kassara, Stella; Parker, Mango; Jeffery, David W; Herderich, Markus J; Smith, Paul A

2012-10-10

The phenolic composition of red wine impacts upon the color and mouthfeel and thus quality of the wine. Both of these characteristics differ depending on the age of a wine, with the purple of young wines changing to brick red and the puckering or aggressive astringency softening in older wines. This study investigated the color parameters, tannin concentrations and tannin composition of a 50 year series of Cabernet Sauvignon wines from a commercial label as well as 30 year series of Cabernet Sauvignon and Shiraz wines from a separate commercial label to assess the impact of wine age on phenolic composition and concentration. The wine color density in wines of 40 to 50 years old was around 5 AU compared with 16 AU of wine less than 12 months old, which correlated well with the concentration of non-bleachable pigments and pigmented polymers. Conversely, the anthocyanin concentrations in 10 year old wines were substantially lower than that of recently bottled wines (around 100 mg/L compared with 627 mg/L, respectively), adding further evidence that non-bleachable pigments including pigmented polymers play a much larger role in long-term wine color than anthocyanins. No age-related trend was observed for tannin concentration, indicating that the widely noted softer astringency of older red wines cannot necessarily be directly related to lower concentrations of soluble wine tannin and is potentially a consequence of changes in tannin structure. Wine tannins from older wines were generally larger than tannins from younger wines and showed structural changes consistent with oxidation.

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 ...

Critical success factors in the lithuanian electronic business market

OpenAIRE

Žvirblytė, Justina

2007-01-01

By seeking to be active participant in the global market without information technologies would be impossible to implement the innovative business decisions. Market conditions in growing economy and competition, business globalization as well as innovations in the field of information and communication technologies the companies stimulate to invest in development of the electronic business increasingly. Electronic business – is a use of modern means of information and communication technologi...

Exploring mouthfeel in model wines: Sensory-to-instrumental approaches.

Science.gov (United States)

Laguna, Laura; Sarkar, Anwesha; Bryant, Michael G; Beadling, Andrew R; Bartolomé, Begoña; Victoria Moreno-Arribas, M

2017-12-01

Wine creates a group of oral-tactile stimulations not related to taste or aroma, such as astringency or fullness; better known as mouthfeel. During wine consumption, mouthfeel is affected by ethanol content, phenolic compounds and their interactions with the oral components. Mouthfeel arises through changes in the salivary film when wine is consumed. In order to understand the role of each wine component, eight different model wines with/without ethanol (8%), glycerol (10g/L) and commercial tannins (1g/L) were described using a trained panel. Descriptive analysis techniques were used to train the panel and measure the intensity of the mouthfeel attributes. Alongside, the suitability of different instrumental techniques (rheology, particle size, tribology and microstructure, using Transmission Electron Microscopy (TEM)) to measure wine mouthfeel sensation was investigated. Panelists discriminated samples based on their tactile-related components (ethanol, glycerol and tannins) at the levels found naturally in wine. Higher scores were found for all sensory attributes in the samples containing ethanol. Sensory astringency was associated mainly with the addition of tannins to the wine model and glycerol did not seem to play a discriminating role at the levels found in red wines. Visual viscosity was correlated with instrumental viscosity (R=0.815, p=0.014). Hydrodynamic diameter of saliva showed an increase in presence of tannins (almost 2.5-3-folds). However, presence of ethanol or glycerol decreased hydrodynamic diameter. These results were related with the sensory astringency and earthiness as well as with the formation of nano-complexes as observed by TEM. Rheologically, the most viscous samples were those containing glycerol or tannins. Tribology results showed that at a boundary lubrication regime, differences in traction coefficient lubrication were due by the presence of glycerol. However, no differences in traction coefficients were observed in presence

Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines.

Science.gov (United States)

Bellon, Jennifer R; Eglinton, Jeffery M; Siebert, Tracey E; Pollnitz, Alan P; Rose, Louisa; de Barros Lopes, Miguel; Chambers, Paul J

2011-08-01

Increasingly, winemakers are looking for ways to introduce aroma and flavour diversity to their wines as a means of improving style and increasing product differentiation. While currently available commercial yeast strains produce consistently sound fermentations, there are indications that sensory complexity and improved palate structure are obtained when other species of yeast are active during fermentation. In this study, we explore a strategy to increase the impact of non-Saccharomyces cerevisiae inputs without the risks associated with spontaneous fermentations, through generating interspecific hybrids between a S. cerevisiae wine strain and a second species. For our experiments, we used rare mating to produce hybrids between S. cerevisiae and other closely related yeast of the Saccharomyces sensu stricto complex. These hybrid yeast strains display desirable properties of both parents and produce wines with concentrations of aromatic fermentation products that are different to what is found in wine made using the commercial wine yeast parent. Our results demonstrate, for the first time, that the introduction of genetic material from a non-S. cerevisiae parent into a wine yeast background can impact favourably on the wine flavour and aroma profile of a commercial S. cerevisiae wine yeast.

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.

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.

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...

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Science.gov (United States)

Padilla, Beatriz; Gil, José V.; Manzanares, Paloma

2016-01-01

It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is species- and strain-specific, pointing out the key importance of a clever strain selection. The use of mixed starters of selected non-Saccharomyces yeasts with strains of Saccharomyces cerevisiae represents an alternative to both spontaneous and inoculated wine fermentations, taking advantage of the potential positive role that non-Saccharomyces wine yeast species play in the organoleptic characteristics of wine. In this context mixed starters can meet the growing demand for new and improved wine yeast strains adapted to different types and styles of wine. With the aim of presenting old and new evidences on the potential of non-Saccharomyces yeasts to address this market trend, we mainly review the studies focused on non-Saccharomyces strain selection and design of mixed starters directed to improve primary and secondary aroma of wines. The ability of non-Saccharomyces wine yeasts to produce enzymes and metabolites of oenological relevance is also discussed. PMID:27065975

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...

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...

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...

Wine from the Netherlands: investigating the effect of soil-type on taste

Science.gov (United States)

Vis, Geert-Jan; Maljers, Denise; Beurskens, Stan

2016-04-01

the same vineyard did show significant differences in the taste characteristics. We conclude that the effect of grape ripening and yeast on the smell and taste of Dutch wines is much stronger than the effect of soil. This implies that from virtually any soil a high-quality wine can be made. The use of geology to promote the quality of a wine is thus merely a marketing tool.

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,...

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

Where do Electronic Markets Come From?

DEFF Research Database (Denmark)

Castelle, Michael; Millo, Yuval; Beunza, Daniel

2016-01-01

of automated markets was produced through an interweaving of both technological and political change. This processual redefinition of the ‘exchange’, in addition, may provide a suggestive precedent for understanding contemporary regulatory crises generated by other digital marketplace platforms.......The practices of high-frequency trading (HFT) are dependent on automated financial markets, especially those produced by securities exchanges electronically interconnected with competing exchanges. How did this infrastructural and organizational state of affairs come to be? Employing the conceptual...... distinction between fixed-role and switch-role markets, we analyse the discourse surrounding the design and eventual approval of the Securities and Exchange Commission’s Regulation of Exchanges and Alternative Trading Systems (Reg ATS). We find that the disruption of the exchange industry at the hands...

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.

Ethylidene-bridged Flavan-3-ols in red wine and correlation with wine age.

Science.gov (United States)

Drinkine, Jessica; Lopes, Paulo; Kennedy, James A; Teissedre, Pierre-Louis; Saucier, Cedric

2007-07-25

Condensed tannins are responsible for astringency and bitterness and participate in the color stability of red wines. During wine making and aging, they undergo chemical changes including, for example, acetaldehyde-induced polymerization. Following this study, the ethylidene-bridged flavan-3-ols were monitored in different vintage wines made from grapes collected in the same vineyard in three wineries in Bordeaux, Pauillac, and Saint Julien. Flavan-3-ol ethylidene bridges were quantified by wine 2,2'-ethylidenediphloroglucinol (EDP) phloroglucinolysis. This method was based upon the analysis of EDP, a product formed after acid-catalyzed cleavage of wine flavan-3-ols in the presence of excess phloroglucinol. The flavan-3-ol ethylidene bridges were then compared to flavan-3-ol contents (phloroglucinolysis), phenolic contents, and color measurements. Low amounts of flavan-3-ol ethylidene bridges (0.8-2.5 mg L(-1)) were quantified in wines. Flavan-3-ol ethylidene bridges represent less than 4% of flavan-3-ol bonds, but the proportion of these linkages relative to native interflavan bonds increased with wine age. This proportion correlated with pigmented polymers.

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.

Science.gov (United States)

Cejudo-Bastante, María Jesús; Rodríguez Dodero, M Carmen; Durán Guerrero, Enrique; Castro Mejías, Remedios; Natera Marín, Ramón; García Barroso, Carmelo

2013-03-15

Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. Based on the sensory analysis, 50 g kg(-1) of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg(-1) was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and 'purchase intent', the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company. © 2012 Society of Chemical Industry.

Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine.

Science.gov (United States)

Doulia, Danae S; Anagnos, Efstathios K; Liapis, Konstantinos S; Klimentzos, Demetrios A

2018-04-30

The aim of this study was to determine the potential of seven clarifying agents to remove pesticides in red wine. The presence of pesticides in wine consists a great problem for winemakers and therefore, results on pesticide removal by clarification are very useful for taking a decision on the appropriate adsorbent. The selection of an efficient adsorbent can be based on data correlating pesticide removal in red wine to pesticides' properties, given the great number and variety of pesticides used. So, this experimental work is focused on the collection of results with regard to pesticide removal by clarification using a great number of pesticides and fining agents. A Greek red wine, fortified with single solutions and mixtures of 23 or 9 pesticides was studied. The seven fining agents, used at two concentrations, were activated carbon, bentonite, polyvinylpolypyrrolidone (PVPP), gelatin, egg albumin, isinglass-fish glue, and casein. Pesticides were selected with a wide range of properties (octanol-water partition coefficient (log K ow ) 2.7-6.3 and water solubility 0.0002-142) and belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the clarified fortified wine. The correlation of the clarifying agents' effectiveness to pesticide's chemical structure and properties (log K ow , water solubility) was investigated. The antagonistic and/or synergistic effects, occurring among the pesticides in the mixtures, were calculated by indices. Pesticide removal effectiveness results of the red wine were compared to those obtained from a white wine under the same experimental conditions and discussed. The order of decreasing adsorbent effectiveness (mixture of 23 pesticides) was: activated carbon 40% > gelatin 23% > egg albumin 21% > PVPP 18% > casein 12% > bentonite 7%. Isinglass showed 12% removal at the highest permitted concentration. In the case of

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.

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.

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

Model of acceptance of a new type of beverage: application to natural sparkling red wine

OpenAIRE

Cristina Olarte; Jorge Pelegrín; Eva Reinares

2017-01-01

Wine is a traditional beverage with a saturated market, in which consumers are open to innovation. In this context, an innovative experience was launched to create a new natural sparkling red wine with a view to diversifying production and studying its acceptance. This paper uses an original acceptance model for new foods called the Cognitive-Affective-Normative (CAN) model. The model was tested on a sample of 500 Spanish consumers in a real-world test context and explains 64.1% of the intent...

Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil

Directory of Open Access Journals (Sweden)

Carlos Eugenio Daudt

2013-06-01

Full Text Available In Brazil, the grape and wine production takes place mainly in the state of Rio Grande do Sul, and the region "Serra" is known as the traditional wine region. In the last years, new areas have emerged, with emphasis for the Campanha region; the red wines from this region have low acidity, little color intensity, and are wines to drink while young, even when produced from grape varieties such as Merlot and Cabernet Sauvignon. The objective of this study was to evaluate the influence of different maceration types on the phenolic compounds of Merlot wines made with grapes produced in two regions of Rio Grande do Sul, Serra and Campanha, as well as to identify the key differences between the wines produced. The localization of the vineyards seems to have more influence on the wine characteristics than the maceration type. The color due copigmentation was an important aspect in the wines made with short maceration. The effect of extended maceration was different than the expected for the Campanha region wines; the extended maceration increased the extraction of tannins resulting in greater color intensity and a greater amount of anthocyanins. The pH control seems to be a key factor for the Campanha region wines.

The development of viticulture and the possibilities of implantation wine tourism routes in the Region of São Joaquim (SC, Brazil

Directory of Open Access Journals (Sweden)

Flavia Baratieri Losso

2012-09-01

Full Text Available Based on the analysis of the origins and development of viticulture in the region of São Joaquim (SC, this paper proposes wine tourism routes for an area of the Serra de Santa Catarina already recognized for their experience to the segment of tourism in rural areas, based on their climatic and scenic resources. In order to achieve those goals are focused on the introduction and development of production of fine wines, as well as tourism in the region. Although the investigation has focused on the central cities of Bom Retiro, São Joaquim, Urubici and Urupema, where are the wines with wine companies launched in the market since 2004, the coverage area of research also includes the cities of Bom Jardim da Serra and Lages, because of its significance for the development of activities linked to tourism. As a fundamental theoretical basis is used the category of socio-spatial formation allied to the idea of geographical combinations, the analysis of the geographical area, considering how they are combined, over time, the physical, biological and human. The interest in wine in altitude, its origins, evolution and current situation in Santa Catarina, stems from the understanding that this reality presents itself as a new potential to be exploited by tourism, in view of the natural landscape features of the producing areas, the new parameters of articulation of resources and strategies of competitiveness that has affected the global market and domestic wines. Thus, grape growing and wine production in the region of São Joaquim provides an alternative to the growth of regional tourism, from the definition and deployment scripts for the practice of wine tourism.

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.

Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).

Science.gov (United States)

Fanzone, Martín; Zamora, Fernando; Jofré, Viviana; Assof, Mariela; Gómez-Cordovés, Carmen; Peña-Neira, Álvaro

2012-02-01

Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wines because of their impact on colour, taste and health properties. The aim of the present work was to study and describe the non-flavonoid and flavonoid composition of wines from the principal red grape varieties cultivated in Mendoza (Argentina). Sixty phenolic compounds, including phenolic acids/derivatives, stilbenes, anthocyanins, flavanols, flavonols and dihydroflavonols, were identified and quantified using high-performance liquid chromatography with diode array detection coupled with electrospray ionisation mass spectrometry (HPLC-DAD/ESI-MS). Marked quantitative differences could be seen in the phenolic profile among varieties, especially in stilbenes, acylated anthocyanins and other flavonoids. The polyphenolic content of Malbec wines was higher compared with the other red varieties. Dihydroflavonols represent a significant finding from the chemotaxonomic point of view, especially for Malbec variety. This is the first report on the individual phenolic composition of red wines from Mendoza (Argentina) and suggests that anthocyanins, flavanols and phenolic acids exert a great influence on cultivar-based differentiation. Copyright © 2011 Society of Chemical Industry.

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.

From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine

Directory of Open Access Journals (Sweden)

António M. Jordão

2015-11-01

Full Text Available The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in oenology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred in recent years, such as identification of receptors and other important molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can causes a gustatory disequilibrium affecting wine sensory perceptions leading to unbalanced wines. Hence, the object of this review is to enhance the knowledge on wine grape sugar composition, the alcohol perception on a sensorial level, as well as several technological practices that can be applied to reduce the wine alcohol content.

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.

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...

Trace elements determination in red and white wines using total-reflection X-ray fluorescence

International Nuclear Information System (INIS)

Anjos, M.J.; Lopes, R.T.; Jesus, E.F.O. de; Moreira, S.; Barroso, R.C.; Castro, C.R.F.

2003-01-01

Several wines produced in different regions from south of Brazil and available in markets in Rio de Janeiro were analyzed for their contents of elements such as: P, S, Cl, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, Rb and Sr. Multi-element analysis was possible with simple sample preparation and subsequent analysis by total-reflection X-ray fluorescence using synchrotron radiation. The measurement was carried at the X-ray fluorescence beamline in the Synchrotron Light Source Laboratory in Campinas, Brazil. The levels of the various elements obtained were lower in the Brazilian wines than the values generally found in the literature. The present study indicates the capability of multi-element analysis for determining the contents of various elements present in wines coming from Brazil vineyards by using a simple, sensitive and precise method

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...

Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae

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Abhishek MUNDARAGI

2017-10-01

Full Text Available Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present investigation was aimed at optimizing fermentation conditions for the production of wine and to assess its physiochemical composition and antioxidant activity. Response surface methodology coupled with central composite design was employed for the optimization studies. It was determined that fermentation temperature of 25°C, pH of 3.5 and inoculum size of 10% (v/v resulted in quality wine with 8.3% (v/v of ethanol content. Further, physicochemical composition and antioxidant activity of the optimized wine was found to be significantly higher or on par with other tropical fruit wines reported previously. Sensory analysis indicated that wine was good in terms of overall acceptability. Thus, availability of C. spinarum fruits during their glut season can be utilized for winemaking and could generate revenue among rural households further adding significant input to the economy of fruit wine market.

Sensory descriptors, hedonic perception and consumer's attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes.

Science.gov (United States)

Pagliarini, Ella; Laureati, Monica; Gaeta, Davide

2013-01-01

In recent years, produce obtained from organic farming methods (i.e., a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides) has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g., odor, taste, flavor, and mouthfeel sensations) and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter) and mouthfeel (astringent) sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospects.

Development of Communication Strategies for the Marketing of Electronic Banking Services for Individuals

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Dunas Natalia V.

2017-03-01

Full Text Available The main aim of the article is to study the trends in the development of communication strategies for the marketing of electronic banking services for individuals by studying the foreign experience in Digital Banking, as well as the situation in the Ukrainian banking market. There offered a comparative characteristic of banking systems of electronic banking services for clients with the purpose of working out flexible methodological approaches for the development of marketing communication strategies for remote client servicing. The characteristic features of electronic banking services and technologies in Ukraine are determined. Comparative evaluation of positive aspects and risks of remote electronic banking systems for banks as well as their client segment is conducted. Analytical aspects of the sociological survey of European banks regarding the selection of the most important priorities of the marketing strategies of financial institutions for 2017 are presented. Also the main factors determining the development of marketing communications of banks and their clients in the field of electronic payments both in Ukraine and abroad are identified. Modern directions of development of communication strategies of marketing of electronic banking services for individuals in Ukraine are proposed.

Physico-chemical characterisation of Slovak wines

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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".

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...

Ionizing radiation effects in Brazilian grape tree wine

Energy Technology Data Exchange (ETDEWEB)

Harder, Marcia N.C.; Gutierrez, Érika M.R., E-mail: marcia.harder@fatec.sp.gov.br, E-mail: emrgutierrez@hotmail.com [Faculdade de Tecnologia de Piracicaba (FATEC), Piracicaba, SP (Brazil). Curso de Tecnologia em Alimentos. Dep. Roque Trevisan; Pires, Juliana A., E-mail: juliana.angelo@gmail.com [Instituto de Pesquisas Energéticas e Nucleares (IPEN/CNE-SP), São Paulo, SP (Brazil); Arthur, Valter; Silva, Lúcia C.A.S., E-mail: arthur@cena.usp.br, E-mail: lcasilva@cena.usp.br [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil)

2017-07-01

The aim of this work was to irradiate brazilian grape tree wines with gamma radiation (Co{sup 60}) to investigate the effect of radiation on its components and to create a new product for the superior quality fermented beverages market. For this wine was produced in an artisan way, but with all the care of hygiene and sanitation. The brazilian grape tree was fermented for five days and the wine was then filtered and stored in inert material containers then irradiated at 2.5 and 5 kGy doses. The samples were evaluated in relation to the radiation doses used. Physical and chemical analyzes of pH; total and volatile acidity; alcohol content; anthocyanins; tannins and colorimetry were performed. As a result, in most product analysis, had little effect on irradiation, except for anthocyanins and tannins. For this can be concluded that it is possible to develop a new fermented drink based on brazilian grape tree, according to the standards required by the legislation and that the irradiation at the dose of 5kGy was the sample that shown to have the most effect on the color because it was the one that degraded most molecules of anthocyanins and tannins. (author)

Ionizing radiation effects in Brazilian grape tree wine

International Nuclear Information System (INIS)

Harder, Marcia N.C.; Gutierrez, Érika M.R.; Arthur, Valter; Silva, Lúcia C.A.S.

2017-01-01

The aim of this work was to irradiate brazilian grape tree wines with gamma radiation (Co 60 ) to investigate the effect of radiation on its components and to create a new product for the superior quality fermented beverages market. For this wine was produced in an artisan way, but with all the care of hygiene and sanitation. The brazilian grape tree was fermented for five days and the wine was then filtered and stored in inert material containers then irradiated at 2.5 and 5 kGy doses. The samples were evaluated in relation to the radiation doses used. Physical and chemical analyzes of pH; total and volatile acidity; alcohol content; anthocyanins; tannins and colorimetry were performed. As a result, in most product analysis, had little effect on irradiation, except for anthocyanins and tannins. For this can be concluded that it is possible to develop a new fermented drink based on brazilian grape tree, according to the standards required by the legislation and that the irradiation at the dose of 5kGy was the sample that shown to have the most effect on the color because it was the one that degraded most molecules of anthocyanins and tannins. (author)

Functional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature.

Science.gov (United States)

López-Malo, María; García-Ríos, Estéfani; Chiva, Rosana; Guillamon, José M

2014-10-29

Wine produced by low-temperature fermentation is mostly considered to have improved sensory qualities. However few commercial wine strains available on the market are well-adapted to ferment at low temperature (10 - 15°C). The lipid metabolism of Saccharomyces cerevisiae plays a central role in low temperature adaptation. One strategy to modify lipid composition is to alter transcriptional activity by deleting or overexpressing the key genes of lipid metabolism. In a previous study, we identified the genes of the phospholipid, sterol and sphingolipid pathways, which impacted on growth capacity at low temperature. In the present study, we aimed to determine the influence of these genes on fermentation performance and growth during low-temperature wine fermentations. We analyzed the phenotype during fermentation at the low and optimal temperature of the lipid mutant and overexpressing strains in the background of a derivative commercial wine strain. The increase in the gene dosage of some of these lipid genes, e.g., PSD1 , LCB3, DPL1 and OLE1, improved fermentation activity during low-temperature fermentations, thus confirming their positive role during wine yeast adaptation to cold. Genes whose overexpression improved fermentation activity at 12°C were overexpressed by chromosomal integration into commercial wine yeast QA23. Fermentations in synthetic and natural grape must were carried out by this new set of overexpressing strains. The strains overexpressing OLE1 and DPL1 were able to finish fermentation before commercial wine yeast QA23. Only the OLE1 gene overexpression produced a specific aroma profile in the wines produced with natural grape must.

WINE ROAD - AN INSTRUMENT FOR THE VALORISATION OF WINE TOURISM POTENTIAL CASE STUDY: ALBA COUNTY VINEYARDS

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UNGUREANU Mihaela

2015-12-01

Full Text Available The main aim of this study is to highlight the wine-growing and wine-making potential of Alba County and the way it can be valorised. Alba county has a rich winegrowing and wine-making heritage, a fact which is due to the long-standing tradition of winegrowing on these area, as well as to the characteristics of the natural factors (relief, geology, climate, soil, favourable for obtaining high-quality wines, the reputation of which has been acquired at national and international competitions. In order to render useful the wine tourism resources, the development of a specific infrastructure is needed, as well as the creation of complex tourist products, able to satisfy a wide range of tourist motivations. An efficient instrument to make productive the wine potential of a region is the „Wine Road" – a tourist trail which includes the tourist attractions of a delimited area, usually with a controlled designation of origin, and also a diverse range of tourist services (transportation, accommodation, catering leisure etc.. In Alba County, the „Wine Road" can be considered as a tourist attraction in itself, but also a means of harnessing the rich cultural-historical and natural heritage and, implicitly, the wine-growing and wine-making heritage.

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...

European wine policy and perceptions of Moravian winemakers: a pilot study in the Czech Republic

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Petr Koráb

2012-01-01

Full Text Available European wine policy is a significant factor influencing winemakers in the European Union. This paper examines perception of this policy by winemakers and other persons working in Czech wine sector on the sample of respondents. Methodological triangulation consisting of non-structured interview and semantic differential was chosen. Field research was carried out, therefore the study uses primary data. Application of the methodology along with the method of evaluation of data creates an original approach which may be applied on several other research questions. General perception of European Wine Policy is complemented with its impact on competitiveness, practical running of vineyards and winery and on future development of winery. Data is statistically evaluated within categories of respondents. Special emphasis is placed on direct payments as a controversial factor of the policy. The policy is perceived as bureaucratic (“all respondents” x = 4.56, and among micro winemakers discriminating (x = 4.5, selfish (x = 4.5 and malfunctioning (x = 3.5. “Professional” winemakers perceive the impact on competitiveness in the Czech market as rather positive (x = 2.67. This study represents pilot research on perception of European Wine Policy by owners of wineries, viticulturists, micro winemakers, a sommelier and a representative of marketing-supporting institution, conducted in the Czech Republic. The author also outlines further direction of research, as the topic is not paid enough scientific attention.

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

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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

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...

THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION

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Viera Šottníková

2014-02-01

Full Text Available This work deals with the colour and sensory evaluation of wines and organic wines from conventional cultivation. 6 organic wines and 6 wines from conventional cultivation were evaluated. The methodology describes colour measurements using spectrophotometry and sensory 20-point-scale system of scoring. The colour evaluation of different varieties did not clearly demonstrate impact of growing on lightness or hue and saturation of wine. Conclusive differences in colour (P <0.05 were established, especially for Pinot Blanc and Malverina from white varieties and Medina from red grapes. The greatest colour stability was demonstrated by Moravian Muscat. Sensory evaluation did not show any noticeable differences between the wines of conventional and organic production, there were, however, differences among varieties.

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...

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...

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...

Wine glass size and wine sales: a replication study in two bars.

Science.gov (United States)

Pechey, Rachel; Couturier, Dominique-Laurent; Hollands, Gareth J; Mantzari, Eleni; Zupan, Zorana; Marteau, Theresa M

2017-08-01

Wine glass size may influence perceived volume and subsequently purchasing and consumption. Using a larger glass to serve the same portions of wine was found to increase wine sales by 9.4% (95% CI 1.9, 17.5) in a recent study conducted in one bar. The current study aimed to replicate this previous work in two other bars using a wider range of glass sizes. To match the previous study, a repeated multiple treatment reversal design, during which wine was served in glasses of the same design but different sizes, was used. The study was conducted in two bars in Cambridge, England, using glass sizes of 300, 370, 510 ml (Bar 1) and 300 and 510 ml (Bar 2). Customers purchased their choice of a 750 ml bottle, or standard UK measures of 125, 175 or 250 ml of wine, each of which was served with the same glass. Bar 1 Daily wine volume (ml) purchased was 10.5% (95% CI 1.0, 20.9) higher when sold in 510 ml compared to 370 ml glasses; but sales were not significantly higher with 370 ml versus 300 ml glasses (6.5%, 95% CI -5.2, 19.6). Bar 2 Findings were inconclusive as to whether daily wine purchased differed when using 510 ml versus 300 ml glasses (-1.1%, 95% CI -12.6, 11.9). These results provide a partial replication of previous work showing that introducing larger glasses (without manipulating portion size) increases purchasing. Understanding the mechanisms by which wine glass size influences consumption may elucidate when the effect can be expected and when not. Trial registration This study is a replication study, based on the procedure set out in the trial registration for the study that it attempts to replicate (ISRCTN registry: ISRCTN12018175).

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.

Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes

Science.gov (United States)

Pagliarini, Ella; Laureati, Monica; Gaeta, Davide

2013-01-01

In recent years, produce obtained from organic farming methods (i.e., a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides) has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g., odor, taste, flavor, and mouthfeel sensations) and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter) and mouthfeel (astringent) sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospects. PMID:24348447

Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes

Directory of Open Access Journals (Sweden)

Ella ePagliarini

2013-11-01

Full Text Available In recent years, produce obtained from organic farming methods (i.e. a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g. odor, taste, flavor and mouthfeel sensations and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter and mouthfeel (astringent sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospects.

Modifications in climate suitability for wine production of Romanian wine regions as a result of climate change

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Irimia Liviu Mihai

2017-01-01

Full Text Available The aim of this study is to reveal the shifts in climate suitability for wine production affecting Romanian wine growing regions. For this, we analyzed the spatial distribution over Romanian territory of the oenoclimate aptitude index (IAOe for the 1961 to 1990 and 1991 to 2013 time periods. The IAOe has been calculated based on gridded data at 10 × 10 km resolution of average daily temperature, precipitation and sunshine duration between 1961–2013, originating from about 150 weather stations across Romanian territory and recorded in the ROCADA database. The study reveals: northward shifts and to higher altitudes of suitability for wine production; the appearance of new areas suitable for wine production; the expansion or the shrinkage of the current areas suitable for wine production; shifts in classes of suitability for wine production in the current wine regions and appearance of premises of replacing their specific varieties and traditional wine type production; the tendency to level climate suitability at regional scale by diminishing suitability for white wines and replacing it with climate suitability for red wines. The study provides a solid support for developing strategies to adapt Romanian viticulture to climate change.

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

A healthy indulgence? Wine consumers and the health benefits of wine

OpenAIRE

Lindsey M. Higgins; Erica Llanos

2015-01-01

Heart disease is the leading cause of death in the US. Moderate red wine consumption has been linked to a reduction in the risk of death by heart disease and heart attack by 30–50%. With about 600,000 people dying from heart disease in the US each year, red wine has become increasingly popular among health conscious consumers. Wine is often touted for its potential health benefits, but to what extent is “health” a factor when consumers make their consumption decisions for alcoholic beverages?...

[Nutrition and health--favorable effect of wine and wine flavonoids on cardiovascular diseases].

Science.gov (United States)

van de Wiel, A

2002-12-21

Epidemiological studies have shown a favourable effect of moderate alcohol consumption with regard to atherosclerotic disorders. In addition to alcohol, wine contains a large number of other components including polyphenols. These polyphenols mainly originate from the skins and seeds of grapes and, because of differences in vinification, their variety and concentration is higher in red wine than in white wine. In vitro and ex vivo studies have shown that some of these polyphenols are able to slow down LDL-cholesterol oxidation, stimulate NO production, influence prostaglandin synthesis and inhibit platelet aggregation. However, little is known about their resorption, bioavailability and effectiveness in vivo. Since data from intervention studies with wine polyphenols are also lacking, no statement can yet be made about any clinically relevant effect of these components, in either red or white wine, in terms of cardiovascular diseases.

[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.

Antioxidative activity of red wine with the in-creased share of phenolic compounds from solid parts of grape

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VESNA TUMBAS

2010-03-01

Full Text Available The structure and amount of phenolic compounds in the wine depend on the grapevine variety, agroecologic conditions and a way of vinification. The influence of pomace enrichment with solid parts of grape (stem and grape seeds during maceration on the antioxidative activity of red wines was investigated. The antioxidative activity of red wines towards DPPH• and hydroxyl (•OH radicals was determined by the electron spin resonance (ESR spectroscopy. The addition of stem to the pomace had no significant influence on the antioxidative wine activity increase, whereas enriching of pomace with 120 g seeds/kg of pomace resulted in the increase of antioxidative capacity of a wine. In the wine enriched with tannins and flavan-3-ols from the seeds, the antioxidative activity towards DPPH• (AADPPH• was 100%. None of the applied clarifiers showed a significant influence on the antioxidative activity of these wine samples. The antioxidative activity, measured as DPPH• scavenging activity, of the wine supplemented by seeds remained unchanged, showing 100% efficiency after the treatment by all tested fining agents. A significant difference in antioxidative activities towards hydroxyl radicals (AA•OH between the two wines was found. The antioxidative activity of the wine Merlot was higher than the antioxidative activity of the wine Cabernet sauvignon.

The Microbial Diversity of Sherry Wines

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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.

La comunicazione dei wine bloggers: autoctono vs globale / The communication of wine bloggers: native vs global

Directory of Open Access Journals (Sweden)

Federica Cavallo

2016-06-01

The work steps provided by methodology are: 1 identifi cation of the top 100 international wine blogs; 2 text mining on the blog articles in the homepage of each wine blog, in order to identify the most widely-mentioned “global” wine; 3 selection of the articles related to the two types of wines in exam, in order to deepen investigate them through the text mining analysis; 4 evaluation of the gap in the web communication of wine bloggers, through a model designed and tested in earlier work for such purpose. The analysis enables the search for information, which aims to identify similarities/differences or peculiarities in the web communication of the two different wines.

Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.

Science.gov (United States)

Jolly, Neil P; Varela, Cristian; Pretorius, Isak S

2014-03-01

Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy wine marriage. However, this relationship can be enriched by allowing 'wild' non-Saccharomyces yeast to participate in a sequential manner in the early phases of grape must fermentation. However, such a triangular relationship is complex and can only be taken to 'the next level' if there are no spoilage yeast present and if the 'wine yeast' - S. cerevisiae - is able to exert its dominance in time to successfully complete the alcoholic fermentation. Winemakers apply various 'matchmaking' strategies (e.g. cellar hygiene, pH, SO2 , temperature and nutrient management) to keep 'spoilers' (e.g. Dekkera bruxellensis) at bay, and allow 'compatible' wild yeast (e.g. Torulaspora delbrueckii, Pichia kluyveri, Lachancea thermotolerans and Candida/Metschnikowia pulcherrima) to harmonize with potent S. cerevisiae wine yeast and bring the best out in wine. Mismatching can lead to a 'two is company, three is a crowd' scenario. More than 40 of the 1500 known yeast species have been isolated from grape must. In this article, we review the specific flavour-active characteristics of those non-Saccharomyces species that might play a positive role in both spontaneous and inoculated wine ferments. We seek to present 'single-species' and 'multi-species' ferments in a new light and a new context, and we raise important questions about the direction of mixed-fermentation research to address market trends regarding so-called 'natural' wines. This review also highlights that, despite the fact that most frontier research and technological developments are often focussed primarily on S. cerevisiae, non-Saccharomyces research can benefit from the techniques and knowledge developed by research on the former. © 2013 Federation of European Microbiological Societies. Published by John Wiley & Sons Ltd. All rights reserved.

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...

Laser-based measurements of 18O/16O stable isotope ratios (δ18O in wine samples

Directory of Open Access Journals (Sweden)

Gupta M

2013-09-01

Full Text Available Manish Gupta,1 J Brian Leen,1 Elena Simone Franklin Berman,1 Aldo Ciambotti2 1Los Gatos Research, Mountain View, CA, USA; 2Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l'Enologia, Asti, Italy Abstract: Wine counterfeiting is an international, multi-billion dollar issue, with some estimates suggesting that up to 5% of wines sold at auctions or secondary markets are fraudulent. Isotope ratio mass spectrometer (IRMS measurements of the 18O/16O stable isotope ratio (δ18O of water-in-wine have been used for wine authentication; however, these analyses are time-consuming and costly. In this preliminary study, off-axis integrated cavity output spectroscopy (OA-ICOS is used to quantify δ18O in wines. This laser-based method has been extensively used to study water isotopes for hydrological and medical applications. Recently, the development of a spectral contaminant identifier (SCI has extended the application of these OA-ICOS analyzers to contaminated water samples (eg, plant, soil, and leaf waters. Here, we utilize OA-ICOS with the SCI to characterize wine samples (9%–15% ethanol, and show that the laser-based instrument provides a δ18O measurement precision of ±0.07‰ (1σ and agrees with IRMS to within ±0.63‰ (1σ. Moreover, by training the SCI on isotopically-characterized wines, the agreement with IRMS improves to within ±0.30‰ (1σ. The utility of the instrument is demonstrated by measuring watered and mixed wines. The method presented here can be readily extended to address other food authentication applications. Keywords: wine isotopes, wine fraud, counterfeit wines, OA-ICOS

Functional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature

Directory of Open Access Journals (Sweden)

María López-Malo

2014-10-01

Full Text Available Wine produced by low-temperature fermentation is mostly considered to have improved sensory qualities. However few commercial wine strains available on the market are well-adapted to ferment at low temperature (10 – 15°C. The lipid metabolism of Saccharomyces cerevisiae plays a central role in low temperature adaptation. One strategy to modify lipid composition is to alter transcriptional activity by deleting or overexpressing the key genes of lipid metabolism. In a previous study, we identified the genes of the phospholipid, sterol and sphingolipid pathways, which impacted on growth capacity at low temperature. In the present study, we aimed to determine the influence of these genes on fermentation performance and growth during low-temperature wine fermentations. We analyzed the phenotype during fermentation at the low and optimal temperature of the lipid mutant and overexpressing strains in the background of a derivative commercial wine strain. The increase in the gene dosage of some of these lipid genes, e.g., PSD1, LCB3, DPL1 and OLE1, improved fermentation activity during low-temperature fermentations, thus confirming their positive role during wine yeast adaptation to cold. Genes whose overexpression improved fermentation activity at 12°C were overexpressed by chromosomal integration into commercial wine yeast QA23. Fermentations in synthetic and natural grape must were carried out by this new set of overexpressing strains. The strains overexpressing OLE1 and DPL1 were able to finish fermentation before commercial wine yeast QA23. Only the OLE1 gene overexpression produced a specific aroma profile in the wines produced with natural grape must.

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 ...

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...

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)

Applying high-resolution melting (HRM) technology to olive oil and wine authenticity.

Science.gov (United States)

Pereira, Leonor; Gomes, Sónia; Barrias, Sara; Fernandes, José Ramiro; Martins-Lopes, Paula

2018-01-01

Olive oil and wine production have a worldwide economic impact. Their market reliability is under great concern because of the increasing number of fraud and adulteration attempts. The need for a traceability system in all its extension is crucial particularly for the cases of olive oils and wines with certified labels, in which only a limited number of olives and grapevine varieties, respectively, are allowed in a restricted well-defined geographical area. Molecular markers have been vastly applied to the food sector, and in particular High-Resolution DNA Melting technology has been successfully applied for olive oil and wine authentication, as part of the traceability system. In this review, the applications of HRM and their usefulness for this sector considering, Safety, Security and Authenticity will be reviewed. A broad overview of the HRM technique will be presented, focusing on the aspects that are crucial for its success, in particular the new generation of fluorescent dsDNA dyes used for amplicon detection and quantification, and the data analysis. A brief outlook on the olive oil and wine authenticity procedures, based on new DNA technology advances, and in which way this may influence the future establishment of a traceability system will be discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

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...

Electronic business and marketing new trends on its process and applications

CERN Document Server

Colomo-Palacios, Ricardo

2013-01-01

Electronic business today is not only business transactions supported in information and communication technologies; it is a new way of communicating and integrating with customers, suppliers, employees and other stakeholders. In this scenario, electronic business is now part of a wider economic context that is causing radical transformations in business and organizations including the entire value chain from customer service to supply chain management. One of the areas affected is marketing. Given that the new technologies have enabled firms to reach out to global customers and has provided them with the opportunity to customize their strategies and offerings in an unprecedented way, the dynamics of marketing must be surveyed in order to study the impact of new trends like mobile customer relationship management or mass customization on marketing function. This book provides an overview of the e-Business and Marketing areas by uniting various papers from these fields. “Electronic Business and Marketing” ...

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.

Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine.

Science.gov (United States)

McRae, Jacqui M; Ziora, Zyta M; Kassara, Stella; Cooper, Matthew A; Smith, Paul A

2015-05-06

Changes in ethanol concentration influence red wine astringency, and yet the effect of ethanol on wine tannin-salivary protein interactions is not well understood. Isothermal titration calorimetry (ITC) was used to measure the binding strength between the model salivary protein, poly(L-proline) (PLP) and a range of wine tannins (tannin fractions from a 3- and a 7-year old Cabernet Sauvignon wine) across different ethanol concentrations (5, 10, 15, and 40% v/v). Tannin-PLP interactions were stronger at 5% ethanol than at 40% ethanol. The mechanism of interaction changed for most tannin samples across the wine-like ethanol range (10-15%) from a combination of hydrophobic and hydrogen binding at 10% ethanol to only hydrogen binding at 15% ethanol. These results indicate that ethanol concentration can influence the mechanisms of wine tannin-protein interactions and that the previously reported decrease in wine astringency with increasing alcohol may, in part, relate to a decrease tannin-protein interaction strength.

Portable system for temperature monitoring in all phases of wine production.

Science.gov (United States)

Boquete, Luciano; Cambralla, Rafael; Rodríguez-Ascariz, J M; Miguel-Jiménez, J M; Cantos-Frontela, J J; Dongil, J

2010-07-01

This paper presents a low-cost and highly versatile temperature-monitoring system applicable to all phases of wine production, from grape cultivation through to delivery of bottled wine to the end customer. Monitoring is performed by a purpose-built electronic system comprising a digital memory that stores temperature data and a ZigBee communication system that transmits it to a Control Centre for processing and display. The system has been tested under laboratory conditions and in real-world operational applications. One of the system's advantages is that it can be applied to every phase of wine production. Moreover, with minimum modification, other variables of interest (pH, humidity, etc.) could also be monitored and the system could be applied to other similar sectors, such as olive-oil production. 2010 ISA. Published by Elsevier Ltd. All rights reserved.

Application of an e-tongue to the analysis of monovarietal and blends of white wines.

Science.gov (United States)

Gutiérrez, Manuel; Llobera, Andreu; Ipatov, Andrey; Vila-Planas, Jordi; Mínguez, Santiago; Demming, Stefanie; Büttgenbach, Stephanus; Capdevila, Fina; Domingo, Carme; Jiménez-Jorquera, Cecilia

2011-01-01

This work presents a multiparametric system capable of characterizing and classifying white wines according to the grape variety and geographical origin. Besides, it quantifies specific parameters of interest for quality control in wine. The system, known as a hybrid electronic tongue, consists of an array of electrochemical microsensors-six ISFET based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, a gold microelectrode and a microelectrode for sensing electrochemical oxygen demand--and a miniaturized optofluidic system. The test sample set comprised eighteen Catalan monovarietal white wines from four different grape varieties, two Croatian monovarietal white wines and seven bi- and trivarietal mixtures prepared from the Catalan varieties. Different chemometric tools were used to characterize (i.e., Principal Component Analysis), classify (i.e., Soft Independent Modeling Class Analogy) and quantify (i.e., Partial-Least Squares) some parameters of interest. The results demonstrate the usefulness of the multisensor system for analysis of wine.

Application of an E-Tongue to the Analysis of Monovarietal and Blends of White Wines

Directory of Open Access Journals (Sweden)

Carme Domingo

2011-05-01

Full Text Available This work presents a multiparametric system capable of characterizing and classifying white wines according to the grape variety and geographical origin. Besides, it quantifies specific parameters of interest for quality control in wine. The system, known as a hybrid electronic tongue, consists of an array of electrochemical microsensors—six ISFET based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, a gold microelectrode and a microelectrode for sensing electrochemical oxygen demand—and a miniaturized optofluidic system. The test sample set comprised eighteen Catalan monovarietal white wines from four different grape varieties, two Croatian monovarietal white wines and seven bi- and trivarietal mixtures prepared from the Catalan varieties. Different chemometric tools were used to characterize (i.e., Principal Component Analysis, classify (i.e., Soft Independent Modeling Class Analogy and quantify (i.e., Partial-Least Squares some parameters of interest. The results demonstrate the usefulness of the multisensor system for analysis of wine.

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...

Tools for Consumer Rights Protection in the Prediction of Electronic Virtual Market and Technological Changes

Directory of Open Access Journals (Sweden)

Mikuláš Gangur

2014-05-01

Full Text Available Electronic virtual markets can serve as an alternative tool for collecting information that is spread among numerous experts. This is the principal market functionality from the operators’ point of view. On the other hand it is profits that are the main interest of the market participants. What they expect from the market is liquidity as high as possible and the opportunity for unrestricted trading. Both the operator and the electronic market participant can be considered consumers of this particular market with reference to the requirements for the accuracy of its outputs but also for the market liquidity. Both the above mentioned groups of consumers (the operators and the participants themselves expect protection of their specific consumer rights, i.e. securing the two above mentioned functionalities of the market. These functionalities of the electronic market are, however, influenced by many factors, among others by participants’ activity. The article deals with the motivation tools that may improve the quality of the prediction market. In the prediction electronic virtual market there may be situations in which the commonly used tools for increasing business activities described in the published literature are not significantly effective. For such situations we suggest a new type of motivation incentive consisting in penalizing the individual market participants whose funds are not placed in the market. The functionality of the proposed motivation incentive is presented on the example of the existing data gained from the electronic virtual prediction market which is actively operated.

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...

Mass spectrometry in grape and wine chemistry. Part II: The consumer protection.

Science.gov (United States)

Flamini, Riccardo; Panighel, Annarita

2006-01-01

Controls in food industry are fundamental to protect the consumer health. For products of high quality, warranty of origin and identity is required and analytical control is very important to prevent frauds. In this article, the "state of art" of mass spectrometry in enological chemistry as a consumer safety contribute is reported. Gas chromatography-mass spectrometry (GC/MS) and liquid-chromatography-mass spectrometry (LC/MS) methods have been developed to determine pesticides, ethyl carbamate, and compounds from the yeast and bacterial metabolism in wine. The presence of pesticides in wine is mainly linked to the use of dicarboxyimide fungicides on vineyard shortly before the harvest to prevent the Botrytis cinerea attack of grape. Pesticide residues are regulated at maximum residue limits in grape of low ppm levels, but significantly lower levels in wine have to be detected, and mass spectrometry offers effective and sensitive methods. Moreover, mass spectrometry represent an advantageous alternative to the radioactive-source-containing electron capture detector commonly used in GC analysis of pesticides. Analysis of ochratoxin A (OTA) in wine by LC/MS and multiple mass spectrometry (MS/MS) permits to confirm the toxin presence without the use of expensive immunoaffinity columns, or time and solvent consuming sample derivatization procedures. Inductively coupled plasma-mass spectrometry (ICP/MS) is used to control heavy metals contamination in wine, and to verify the wine origin and authenticity. Isotopic ratio-mass spectrometry (IRMS) is applied to reveal wine watering and sugar additions, and to determine the product origin and traceability.

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...

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...

Strategies of EU agro-food cooperatives to confront globalization: The case of wine cooperatives

Directory of Open Access Journals (Sweden)

Juan Sebastián Castillo Valero

2013-06-01

Full Text Available Due to globalization and market integration, the agro-food cooperative sector needs to be more competitive. This generates new challenges for cooperative enterprises in the agro-food sector. In this article the analysis of the wine producing sector is undertaken in the area of greatest world-wide wine production and commercialization, Castilla-La Mancha. EU wineries and cooperatives should propose strategic lines within an economy marked by a globalization process in world markets. The paradigmatic case is analyzed in this paper of the comparison of strategies followed by cooperatives confronting capitalist winery enterprises. Therefore, the degree of suitability is aimed to be elucidated and the success of the foundations of international commercial strategies that cooperative enterprises of the sector have followed, depending on their characteristics. Moreover, an exhaustive diagnosis is offered of the current strategic situation of cooperatives and their probability of gaining access to and/or growing in the international market. The parameters that have resulted significant are used as conclusions and recommendations so that cooperatives will reformulate their strategies and the organizations linked to the agro-food sector will know what factors to foment and support in their internationalization and global competitive positioning.

Determination of Cl, K, Mg, Mn, Na and V in Brazilian red wine by neutron activation analysis

Energy Technology Data Exchange (ETDEWEB)

Daniele, Anna Paula; Maihara, Vera Akiko, E-mail: annapaula@usp.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2015-07-01

Several studies have been carried out for determining essential elements in foodstuffs due to important nutritional role in human body functions. Such information is crucial to any intervention in the diet of a population, thus becoming representative in the public health field. Trace elements are good indicators of wine’s origin and their concentrations can be used as criteria to ensure authenticity, quality and show that the tolerance limits established by law were respected throughout the production process. Although Brazilian wine industry is among the 15 largest in the world, analytical studies on the content of organic and inorganic compounds in wine are still small compared to other major producers. This study aimed to evaluate the elemental concentration of Cl, K, Mg, Mn, Na and V in seven national red wine samples acquired in the markets of Sao Paulo city. The analytical method applied was INAA. Concentrations of the elements in wine samples showed high variation among samples. (author)

Determination of Cl, K, Mg, Mn, Na and V in Brazilian red wine by neutron activation analysis

International Nuclear Information System (INIS)

Daniele, Anna Paula; Maihara, Vera Akiko

2015-01-01

Several studies have been carried out for determining essential elements in foodstuffs due to important nutritional role in human body functions. Such information is crucial to any intervention in the diet of a population, thus becoming representative in the public health field. Trace elements are good indicators of wine’s origin and their concentrations can be used as criteria to ensure authenticity, quality and show that the tolerance limits established by law were respected throughout the production process. Although Brazilian wine industry is among the 15 largest in the world, analytical studies on the content of organic and inorganic compounds in wine are still small compared to other major producers. This study aimed to evaluate the elemental concentration of Cl, K, Mg, Mn, Na and V in seven national red wine samples acquired in the markets of Sao Paulo city. The analytical method applied was INAA. Concentrations of the elements in wine samples showed high variation among samples. (author)

Wine and health perceptions: Exploring the impact of gender, age and ethnicity on consumer perceptions of wine and health

Directory of Open Access Journals (Sweden)

Kathryn J. Chang

2016-12-01

Full Text Available This study explores U.S. wine consumers’ perception of wine and health by gender, age, and ethnic background. An extensive body of epidemiological studies suggests that there are health benefits from moderate wine drinking. In light of an increased consumer preference over healthier foods and beverages, it is important to understand the health orientation of wine consumers and the effect of gender, age, or ethnicity on their perceptions of wine and health. An online survey was used to collect data from more than 1000 U.S. wine consumers. The results show that there is a statistically significant difference across demographic segments in terms of the level of health consciousness. Millennials and Asians are the most concerned, whereas Whites are the least, about health in their respective segments. Red wine is considered the healthiest wine type compared to other colors and styles. Moreover, more than 80% of the sample believes drinking red wine is healthier than drinking beer or spirits. However, nearly 50% of the sample thinks sulfites in wine can cause headaches. Managerial implications are discussed.

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

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.

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...

Polyphenolic and aroma profile of Vranec wines fermented with isolated yeasts from Tikveš wine area

OpenAIRE

Ivanova, Violeta; Mitrev, Sasa; Karov, Ilija; Dimovska, Violeta; Ilieva, Fidanka; Balabanova, Biljana; Kovacevik, Biljana

2013-01-01

Wine contains a number of polyphenolic constituents classified as flavonoids and non-flavonoids that play a major role in enology. They contribute to wine sensory characteristics, especially colour, flavor and astringency and therefore, to the differences between red and white wines. On the other hand, wine aroma is a one of its most important characteristics produced by a complex balance of different groups of volatile compounds, belonging to alcohols, esters, aldehydes, lactones, terpenes, ...

Micro-drinking behaviours and consumption of wine in different wine glass sizes: a laboratory study.

Science.gov (United States)

Zupan, Z; Pechey, R; Couturier, D L; Hollands, G J; Marteau, T M

2017-06-12

Tableware size may influence how much food and non-alcoholic drink is consumed. Preliminary evidence of the impact of glass size on purchasing of alcoholic drinks shows an increase in wine sales of almost 10% when the same portion of wine is served in a larger glass. The primary aim of the current study is to test if micro-drinking behaviours act as a mechanism that could underlie this effect, through an increase in drinking rate, sip duration and/or number of sips from a larger glass. In a between-subjects experimental design, 166 young women were randomised to drink a 175 ml portion of wine from either a smaller (250 ml) or larger (370 ml) wine glass. Primary outcomes were three micro-drinking behaviours, assessed observationally using video recordings: drinking rate, sip number and sip duration. Other possible mechanisms examined were satisfaction with the perceived amount of wine served and pleasure of the drinking experience, assessed using self-report measures. Wine drunk from the larger, compared with the smaller glass, was consumed more slowly and with shorter sip duration, counter to the hypothesised direction of effect. No differences were observed in any of the other outcome measures. These findings provide no support for the hypothesised mechanisms by which serving wine in larger wine glasses increases consumption. While micro-drinking behaviours may still prove to be a mechanism explaining consumption from different glass sizes, cross-validation of these results in a more naturalistic setting is needed.

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.

The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage Solutions on Traditional Method Sparkling Wine Composition

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Belinda Kemp

2017-01-01

Full Text Available The purpose of this study was to investigate the effect of wine style and cane sugar addition in the liqueur d’expedition (dosage solution on volatile aroma compounds (VOCs in traditional method sparkling wine. There were 24 bottles of each treatment produced. Treatments were sparkling wine zero dosage (ZD; NV sparkling wine + sugar (BS; unoaked still Chardonnay wine + sugar (UC; Pinot noir 2009 sparkling wine + sugar (PN; Niagara produced Brandy + sugar (B and Icewine (IW. The control treatment in the sensory analysis was an oaked still Chardonnay wine + sugar (OC because the zero-dosage wine was not suitable for a difference test that compared wines with sugar to one without. Standard wine chemical parameters were analysed before disgorging and after liqueur d’expedition was added and included; pH, titratable acidity (TA g/L, alcohol (v/v %, residual sugar (RS g/L, free and total SO2 and total phenolics (A.U.. Volatile aroma compounds (VOCs analysed by Headspace Solid- Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS included two alcohols, and six ethyl esters. ZD wines had the highest foam height and highest dissolved oxygen level. Sugar affected VOC concentrations in all treatments at five weeks post-disgorging, but by 15 weeks after liqueur d’expedition addition, the wine with added sugar had similar VOC concentrations to the ZD wines. The type of wines used in the dosage solutions had more influence on VOC concentrations than sugar addition.

27 CFR 24.293 - Wine for Government use.

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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...

Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study.

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Diako, Charles; McMahon, Kenneth; Mattinson, Scott; Evans, Marc; Ross, Carolyn

2016-08-01

The objective of this study was to assess the influence of the interaction among alcohol, tannins, and mannoproteins on the aroma, flavor, taste, and mouthfeel characteristics of selected commercial Merlot wines. Merlot wines (n = 61) were characterized for wine chemistry parameters, including pH, titratable acidity, alcohol, glucose, fructose, tannin profile, total proteins, and mannoprotein content. Agglomerative clustering of these physicochemical characteristics revealed 6 groups of wines. Two wines were selected from each group (n = 12) and profiled by a trained sensory evaluation panel. One wine from each group was evaluated using the electronic tongue (e-tongue). Sensory evaluation results showed complex effects among tannins, alcohol, and mannoproteins on the perception of most aromas, flavors, tastes, and mouthfeel attributes (P wines as indicated by a high discrimination index (DI = 95). Strong correlations (r(2) > 0.930) were reported between the e-tongue and sensory perception of sweet, sour, bitter, burning, astringent, and metallic. This study showed that interactions among wine matrix components influence the resulting sensory perceptions. The strong correlation between the e-tongue and trained panel evaluations indicated the e-tongue can complement sensory evaluations to improve wine quality assessment. © 2016 Institute of Food Technologists®

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.

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

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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.

Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing

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Mara V. Galmarini

2018-02-01

Full Text Available The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais and three cheeses (Comté, Époisses, Chaource were individually evaluated by a group of 60 consumers using mono-intake Temporal Dominance of Sensations (TDS with simultaneous hedonic ratings. The same data acquisition screen was used for all products showing a unique list of 14 descriptors (covering cheese and wine perception and a hedonic scale for dynamical rating of liking. The dynamic hedonic data were associated with the TDS profiles obtaining Temporal Drivers of Liking (TDL. Furthermore, the nine associations that resulted from combining each wine with each cheese were evaluated by multi-bite and multi-sip TDS. Individually, Chaource had practically no TDL; for Comté, mushroom flavor was a positive TDL, and in Époisses, salty was a negative TDL. As for wines, negative TDL were only found in the red wines: bitter, sour and astringent. Positive TDL for wines were: fruity, spicy and woody. Changes in the dynamic perception had a bigger impact on liking of wine compared to cheese. For the associations, the negative TDL were only three and mostly wine related: sour (for seven out of nine combinations, bitter (six out of nine and astringent (five out of nine. Positive TDL were more varied (a total of 10 descriptors and were related either to wine or cheese. As opposed to what was found in cheese alone, salty was a positive TDL in two of the combinations. It was observed that the dynamic sensory perception had a more important impact on liking in wine-cheese combinations than when consumed separately. TDS and TDL have a big potential in the study of food pairing, which should be further exploited.

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

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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.

Fun with Singing Wine Glasses

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