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

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Hudelson John

2014-01-01

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

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.

Economic impacts of wine tourism in Michigan

Science.gov (United States)

Mi-Kyung Kim; Seung Hyun Kim

2003-01-01

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

Wine and culinary tourism: Preferences of experiential consumers

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Schamel Guenter H.

2017-01-01

Full Text Available We explore the key components of consumer demand for the development of a successful wine and culinary tourism segment. In particular, we investigate the demand preferences that are important to consumers interested in a wine and culinary related hotel stay in South Tyrol. Conceptually, we utilize the 4E-Model of experiential consumption by Pine & Gilmore [1, 2] and propose that the four realms of an experience (i.e., entertainment, education, escapist, and aesthetic relate to the principal components of consumer preferences. We survey potential tourists to gain a better understanding of their demand preferences for culinary and wine related hotel stays. Using an exploratory factor analysis, we identify the principal components of consumer demand preferences. The most preferred demand feature of a culinary wine experience relates to informative entertainment. The second feature relates to social-cultural activities that are educating. The third are escapist wine and food-specific activities and the forth relates to the aesthetics of accommodation traits and style in the culinary and wine domain. Moreover, we study the current supply attributes of wine and culinary related hotel offer in South Tyrol and their pricing using a hedonic model. Attributes that provide an entertainment experience form the basis of any offer in the wine and culinary domain. Attributes that provide an educational experience are highly relevant and add will a significant price premium. Matching demand preferences and supply conditions is crucial in developing a successful culinary and wine related tourism segment.

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.

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

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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.

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

OpenAIRE

Borg, Jesmond

2017-01-01

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

Food and Wine Tourism as a Pull Factor for Tuscany

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Enrica Lemmi

2015-06-01

Full Text Available The aim of this paper is to underline the importance of the experience based tourism with reference to food and wine tourism in Tuscany. Starting from a literature review that has been focusing on a wide range of topics for long time, we explain first the different forms of tourism of taste; secondly the wide diffusion of this kind of tourism in Tuscany thanks to its important assets, as key factors to the tourist success; finally how the lack of upgraded tourist products and a standard communication are restraining its further improvement. The experience based tourism with its peculiar customization of the supply and the communication especially built for the new technological devices could upgrade the Tuscan tourist features. Just to give some examples, the more current tools include gamification and geocatching as new and amusing outputs that can involve the active tourist in search of new experiences, as well as the Sentiment Analysis as a process able to transform the customer opinions into useful data for a market segmentation and implementation of branding reputation.

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 ...

Bibliometric analysis of publications on wine tourism in the databases Scopus and WoS

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Amador Durán Sánchez

2017-01-01

Full Text Available The aim of this study was to show the current state of scientific research regarding wine tourism, by comparing the platforms of scientific information WoS and Scopus and applying quantitative methods. For this purpose, a bibliometric study of the publications indexed in WoS and Scopus was conducted, analyzing the correlation between increases, coverage, overlap, dispersion and concentration of documents. During the search process, a set of 238 articles and 122 different journals were obtained. Based on the results of the comparative study, we conclude that WoS and Scopus databases differ in scope, data volume and coverage policies with a high degree of unique sources and articles, resulting both of them complementary and not mutually exclusive. Scopus covers the area of wine tourism better, by including a greater number of journals, papers and signatures.

Identifying areas suitable for wine tourism through the use of multi-criteria and geographic information system: the method and its application in the countryside around Mount Etna (Sicily

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Lara Riguccio

2017-06-01

Full Text Available Vineyards are among the crops that shape quality landscapes. Many places in the world are famous for their unique wine landscapes which play an important role in the development of tourism in the rural areas. Among these, the wine landscape surrounding mount Etna (Sicily emerges due to its undisputed value, as it is an important component of the territory recognised as a World Heritage Site by UNESCO. This work was conducted with that in mind, in order to identify the most suitable areas for wine tourism on the slopes of our volcano. The method used assigns a great importance to the quality of the landscape, an indispensable resource for encouraging wine tourism, and considers it to be of equal importance with the production of the wines themselves. The present work uses multi-criteria analysis in combination with geographic information system (GIS. Numerous indicators describing local resources were weighed and spatialized. The GIS analysis allowed for the development of various intermediate maps, which allowed to draw up the final suitability map for wine tourism, identifying areas larger than those of the actual vineyards. The value of these areas and the quality of their landscapes are closely connected to the production of the wines in the zone. It could be the target for specific plans and projects aimed at using the available resources, to develop wine tourism in rural areas. Although the study only covers a limited geographical area, the methodology used has general validity and could be used in other contexts.

Japanese sake and evolution of technology: A comparative view with wine and its implications for regional branding and tourism

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Jun Sato

2017-06-01

Conclusion: The use of acid and collaboration with the local and regional community is observed in wine production. Similar processes are observed with Japanese sake, and this implies that wine and sake may have similar futures. Visits to sake breweries have potential in the spheres of tourism, regional branding, and destination management.

Toward sustainability: Development of the Ningxia wine industry

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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.

Push and pull factors determing wine tourism development in the 'Tri Morave' sub-region

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Jovanović-Tončev Melita

2016-01-01

Full Text Available The subject of this paper are the factors affecting the decision of wine tourists to take a trip to a particular destination. These factors can be divided into internal (push and external (pull factors. The purpose of this study is to determine the development potential as well as the factors that influence participation in wine tourism in Tri Morave sub-region. In order to do that, two researches were conducted: one on the offer side and another on the demand side. Based on the results of the survey on the offer side, one can conclude that Tri Morave sub-region abounds in natural and anthropological resources that should be turned into an integrated wine product. On the other hand, research concerning tourist demand was conducted by polling winery visitors. The obtained data confirms assumptions about the appearance of modern tourists seeking authentic experience, satisfaction of hedonistic needs, and enjoyment of high-quality wine and food. Based on the results of the survey, the purchase of wine and wine tasting are the highest ranked benefits that tourists expect from visits to wineries. The application of Spearman's correlation coefficient points to statistically significant correlation between respondents, who referred to tasting, wine purchase, and authentic tourist experience as the basic motives of their visit, and future behavior of tourists in terms of revisiting and recommendations of the given wine destination to friends.

Wineries' Involvement in Promoting Tourism Online: The Case of Texas

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Rasch, Leslie

2008-04-01

Full Text Available Wine tourism has become an important driver of business for wineries in many regions around the world, while Texas wine regions are only starting to emerge as important tourism destinations. A study was conducted to investigate how effectively Texas wineries market tourism to their own establishments as well as in a regional context. A specific focus was placed on indications of collaborative wine tourism marketing practices on winery websites. The results indicate that wineries provide basic visitor information but are missing out on strategic opportunities to market wine tourism to their areas.

Rural Tourism and Local Development: Typical Productions of Lazio

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Francesco Maria Olivieri

2014-12-01

Full Text Available The local development is based on the integration of the tourism sector with the whole economy. The rural tourism seems to be a good occasion to analyse the local development: consumption of "tourist products" located in specific local contexts. Starting from the food and wine supply chain and the localization of typical productions, the aim of the present work will be analyse the relationship with local development, rural tourism sustainability and accommodation system, referring to Lazio. Which are the findings to create tourism local system based on the relationship with touristic and food and wine supply chain? Italian tourism is based on accommodation system, so the whole consideration of the Italian cultural tourism: tourism made in Italy. The touristic added value to specific local context takes advantage from the synergy with food and wine supply chain: made in Italy of typical productions. Agritourism could be better accommodation typology to rural tourism and to exclusivity of consumption typical productions. The reciprocity among food and wine supply chain and tourism provides new insights on the key topics related to tourism development and to the organization of geographical space as well and considering its important contribution nowadays to the economic competitiveness.

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

African Journals Online (AJOL)

Kirstam

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

A NEW APPROACH TO THE ANALYSIS OF VISITOR PERCEPTIONS TOWARDS A TOURISM DESTINATION: THE ROLE OF FOOD AND WINE EXPERIENCES

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Roberta CAPITELLO

2013-01-01

Full Text Available The study aims to propose a new approach to analyse visitor perceptions and experiences in a tourism destination. The purpose is to discuss how the discrete choice models can contribute to the analysis of the tourism destination in the visitor experience perspective. The study pays particular attention to the role of food and wine supply in thetourism experience and the destination perception. This research deepens the theoretical approach to the analysis of visitor perceptions for a tourist urban destination. The proposed framework has been applied to the city of Verona. The findings concern an exploratory survey and the subsequent building of the causal analysis. The discrete choice model application and the development of the experimental design are discussed, in order to take the role of food and wine attractions into account. The exploratory survey identified seven relevant themes for visitors. Among them, food and wine specialties may play a relevant role in the assessment of a tourist destination. Attributes and levels have been outlined to apply the discrete choice models. A survey questionnaire has been developed to be submitted to a large sample of visitors or potential visitors of Verona. The methodological contribution of this study is the application of the discrete choice models to the study of tourism experiences. The empirical innovation consists in a different marketing perspective for an urban tourist destination, whose competitiveness is strengthened by the agrofood industry.

Viticulture – Challenge for Tourism Development (Znojmo Case Study Area

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Miroslav Foret

2014-01-01

Full Text Available The article, which deals with the issue whether the viticulture can be the challenge for tourism development, is based on research conducted in Znojmo case study area (the Czech Republic. It starts with general introduction of wine tourism concept based on the selected results of the previous scientific researches. The second part of the article brings description of the methods and brief characterisation of case study area. The third part pays attention to the analyses of the selected statistical data showing importance of viticulture for the case study area. The main fourth part is focused on selected activities which are connected with projects developing wine tourism (especially vineyards and vine festivals, where cooperation of different actors is necessary and continues by analysing of the potential of more intensive development of wine tourism on example of the important actor in case study area – wine producer Znovín Znojmo. The conducted research shows strong local embededness and association of company with the tourism industry. The article concludes with general recommendations, which emphasize the importance of effective partnership of the different actors by successful development of wine tourism.

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 ...

Food and Wine Tourism: an Analysis of Italian Typical Products

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Francesco Maria Olivieri

2015-06-01

Full Text Available The aim of this work is to focus the specific role of local food productions in spite of its relationship with tourism sector to valorization and promotion of the territorial cultural heritage. The modern agriculture has been and, in the recent years, several specific features are emerging referring to different territorials areas. Tourist would like to have a complete experience consumption of a destination, specifically to natural and cultural heritage and genuine food. This contribute addresses the topics connected to the relationship between typical productions system and tourism sector to underline the competitive advantages to local development. The typical productions are Designation of Protected Origin (Italian DOP, within wine certifications DOCG and DOC and Typical Geographical Indication (IGP and wine’s IGT. The aim is an analysis of the specialization of these kinds of production at Italian regional scale. The implication of the work has connected with defining a necessary and appropriate value strategies based on marketing principles in order to translate the benefit of typical productions to additional value for the local system. Thus, the final part of the paper describes the potential dynamics with the suitable accommodation typology of agriturismo and the typical production system of Italian Administrative Regions.

Challenges in Italian wine routes: managing stakeholder networks

OpenAIRE

Bregoli, Ilenia; Hingley, Martin; Del Chiappa, Giacomo; Sodano, Valeria

2016-01-01

Purpose – The aim of this article is to analyse how wine and tourism operators understand the concept of a wine route, in order to determine the impact that definition can have on the extent to which stakeholders working within distinct, but related sectors (namely wine production, tourism, food and hospitality) collaborate with each other and share knowledge. Design/methodology/approach – By adopting the theoretical lens of “boundary objects” (understood as tangible or intangible entitie...

Examining the Influence of the Wine Festival Experience on Tourists' Quality of Life

Science.gov (United States)

Kruger, Stefan; Rootenberg, Cindy; Ellis, Suria

2013-01-01

Hosting events and festivals is the best way of providing the wine tourism experience. Wine festivals offer a wide range of experiences that are different from day-to-day living, offer a lifestyle package and are an indicator of lifestyle tourism experience. Tourists travel to wine festivals for wine and other leisure-related experiences,…

A Countryside to Sip: Venice Inland and the Prosecco’s Uneasy Relationship with Wine Tourism and Rural Exploitation

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Francesco Visentin

2018-06-01

Full Text Available In 2016, Italian production of wine exceeded 51 million hectolitres and among the twenty regions, the region with the most production by volume (millions of hectolitres was the Veneto region, north-east of Italy, with almost 11 million. In particular, the success of Prosecco at the global level is the most important driving factor at both the economic and productivity levels. The worldwide success of Prosecco wine entails a remarkable change in both the local and regional configuration of agrarian landscapes. Traditional winegrowing swiftly changed into an intensive monoculture with remarkable investments and the spread of new viticulture entrepreneurships. The discussion proposed here intends to investigate the process of heritage construction or ‘heritagisation’, UNESCO candidacy, as an important issue for rural tourism promotion in the context of a productive winescape. We concentrated our analysis on the DOCG area, a complex space where several forces need to coexist; the productive drive of growing requests (global and local of Prosecco, as well as rural representation based on local habits and a concrete hilly landscape. Rural tourism is clearly an important sector in terms of revenue and employment, especially for local communities, and it can help to ensure economic stability; however, doing so in a way that benefits the area and the landscape is not so straightforward. There are potential problems in facilitating increased urbanization, such as the standardization of landscape and damage to the area if plans are mismanaged. In the case of best practices, a desirable model of tourism can be tapped into while helping rural regions take advantage of more sustainable tourism development and landscape management.

Developing a multidimensional framework for wine tourist behavior: Evidence from Greece

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Maria Alebaki

2015-12-01

Full Text Available In response to the need for a better empirical understanding of the multiple factors that drive the demand of wine tourism, this paper serves a twofold objective: first, to test the distinctiveness of motivations for visiting a wine region along with a winery; and secondly, to explore whether geographical distance between tourists׳ place of origin and the wine region can add to the ability of other wine consumer/tourist variables (product involvement; product knowledge; wine tourist identity; past experience to predict specific aspects of wine tourist behavior. In doing so, quantitative survey data were collected from 381 visitors of 12 wineries located in Northern Greece. Results from Principal Component and Multiple Hierarchical Regression Analyses indicate that travel distance predicts wine purchasing at the cellar door as well as the motivational factors associated with ׳Socialization׳ and ׳Destination attractiveness׳. Further, the study proposes a conceptual framework for wine tourism motivation.

WINE MARKETS IN CENTRAL EUROPE

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Š BOJNEC

2007-04-01

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

Personnel as a Factor of Production in Development of Regional Tourism Economy – a Conceptual Paper

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Aleksander Panasiuk

2013-01-01

Full Text Available Tourism economy appears in every sphere of economy: production of goods and services, their division, exchange and consumption; it also occurs in the majority of the national economy branches that directly or indirectly deal with meeting tourist demand. The majority of economic processes in tourism sector are realized by direct tourism economy and its representatives, tourist entrepreneurs. Territorial self- government units and tourist organizations play a significant role in formation of economic processes in tourism sector on the regional and local levels. The classic economy distinguishes three basic production factors: labor, land and capital. In the modern approaches they are completed with the fourth that has different names. Beginning with technical and organizational progress which is a logic extension of coexistence and cooperation of three basic factors, ending with information and knowledge – treated as the most modern factors of production in the so-called new economy. In the totality of activities of tourism economy entities, a special role should be ascribed to the personnel, namely human potential of tourism economy entities.

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.

Grapes, wine and cultural identity at Serra Gaúcha (RS, Brazil

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Joice Lavandoski

2012-09-01

Full Text Available The article aims to understand the relevance of wine production at Serra Gaúcha region (Rio Grande State, Brazil and unveil the role played by grapes and wine for XIXth century Italian migrants as for their contemporary descendents. A research was conducted at Vale dos Vinhedos (Vineyards Valley,(RS, Brazil, where a strong relation between wine and tourism exists. Bibliographical research, oral history and semi- structured interviews permitted the construction of a collective subject discourse. As a result it was revealed that wine production was important at first for subsistence and also a way to promote economic growth; at present, grapes and wine are cultural identity markers with which community members present themselves to tourist and visitors. It is a case study without intention of generalizing for other wine regions in Brazil and brings a new approach to tourism and heritage relations.

Oenotourism and conservation: a holistic approach to special interest tourism from a cultural heritage perspective - the Azienda Agricola Model

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Sandor Nemethy

2016-04-01

Full Text Available In wine producing countries viticultural and oenological practices and traditions, trades and crafts, the built and written heritage, the history, social structures, economy, a number of intangible values and the viticultural landscape constitute the cultural heritage of a wine region. Thus, the touristic products of oenotourism are complex attractions with a substantial number of educational elements, such as on-site wine appreciation courses, organized wine excursions on well known wine routes, wine festivals, international sommelier days or agro-tourism in wine estates where tourists may have the opportunity to participate in the harvest and learn more about the wine making process. The main target groups of wine-tourism consist of educated, mostly middle aged people with reasonably good economy and a clear intention to learn more about the culture and history of the country and its viticultural areas in an informal, entertaining way. An increasing number of vintners expand their agribusiness with a complete product structure such as grape seed oil, grappa, fruit juice, cheese, olive oil, food supplements produced from grapes, accommodation facilities from bed and breakfast to hotels and restaurants, creating herewith ideal conditions for tourism, often utilizing the network of completing, additional tourist attractions in the neighbourhood. Special attention shall be paid to the organic viticulture and wine production based on the maintenance of ecological cycles in the vineyard, because it can be the basis of eco-wine tourism, and even wine-heritage tourism due to the revival of certain traditional cultivation methods, trades and crafts linked to the historical routes of the wine industry. In this study we analyze the main aspects of wine-heritage and the terroir as source for touristic product development and propose a model for micro-region based sustainable oenoturism and eco-oenotourism with increasing economical viability.

Empirical investigation on gastronomy and wine tourism

OpenAIRE

Petrevska, Biljana; Deleva, Stefanija

2014-01-01

Preparation and consumption of food and wine is part of the culture, which emphasizes their importance to be included in all aspects of human life. In this line, the food does not reflect the intrinsic nature, but cultural “exercise” as well. Moreover, the way people prepare the food and wine can be considered as evidence of civilization since there are cultural differences in applying the basic ingredients. The paper presents an overview on the inevitable relationship between food and touris...

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

OpenAIRE

UNGUREANU Mihaela

2015-01-01

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....

VITICULTURAL POTENTIAL AND VINE TOURISM IN ROMANIA

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Adrian NEDELCU

2010-12-01

Full Text Available Romania, a member of the International Organization of Vine and Wine in 1927, has a wine heritage of European notoriety and worldwide, privileged positions it occupies in economic statistics every year, confirm this fact. Vine are grown, especially in areas traditionally enshrined, located mainly in the hilly area, on the sands, and in other fields with favourable conditions, and disposed as an architectural viticulture landscape grouped in 8 wine regions of the assigned three growing areas of the European Union.Wine tourism is on an incipient phase in Romania, compared to other countries of Europe with significant wine heritage, but it has real chances of development, sustained especially, by the potential value of wine recently indicated, once again, by the studies undertaken in order to implement reform wine sector of the European Union.

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.

Strategic Management of Tourism in the National Parks (Case: National Park Skadar Lake

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Iva Bulatović

2015-07-01

Full Text Available In this paper we will try to prepare strategic analysis in order to give right guidelines for national park’s management. We are going to analyze National Park Skadar Lake as a tourist destination. We will use different strategic tools for proper analysis such as Life Cycle Concept, Boston Consulting Group Matrix, Ansoff Matrix, and McKinsey matrix. A strategy that involves penetration of the market would be desirable in the case of developing excursion, cultural – religious tourism, event tourism, hunting and fishing tourism, and wine tourism. Furthermore, market diversification is essential when it comes to new tourist products such as eco-tourism, rural tourism, scientific research, MICE tourism, golf and camping tourism, while the transformation of existing and introduction of new tourist products is expected within the sport - recreational, health, culture, excursions, wine tourism, etc.The paper will provide a framework for future research in the field of strategic management of tourism development in national parks. This topic has not yet been thoroughly analyzed and it is expected to serve as the basis of a strategic plan for managing tourism in the National Park Skadar Lake and / or as an incentive for researchers to enter more deeply into the issue

Competitive and innovation factors in wine tourism clusters: A comparative study between consolidated and emerging regions in Brazil and Uruguay / Factores de competitividad e innovación en clusters enoturísticos: Un estudio comparativo entre las regiones consolidadas y emergentes en Brasil y Uruguay

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Flores Shana Sabbado

2016-01-01

Full Text Available The purpose of this article is to establish a cross-country analysis of the structure and organization of wine tourism clusters in consolidated and emerging wine regions in Brazil and Uruguay, looking for identifying the key factors for competitiveness and innovation. The regions chosen for analysis are: Vale dos Vinhedos, Campanha and Vale do São Francisco, in Brazil, and sites on Montevideo and Canelones, in Uruguay. The study analyze competitive factors in each region, including: the structure and density, support institutions at national and regional level, educational and research institutions, organization process for the geographical indication and the relationship between wine tourism and the promotion of wine and region. Further than comparing the two countries, the research also puts stop regions according to their stage of development in each assessed factor. Thus, the study suggests strategies that can be adopted at regional level or in cooperation between regions (in the country or bi-national cooperation to strengthen and develop the tourist areas of the wine as a whole.

Vocational Education in Tourism: Conceptual Framework Problems

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Galina Shchuka

2012-12-01

Full Text Available This article analyzes the basic concepts that define the essence of the system of vocational education and helps to analyze the problem of tourism staffing support. According to authors’ hypothesis, the personnel problem is related to the imperfection of the tourism conceptual framework. As of all enterprises of travel industry only travel agencies and accommodation facilities work with tourists, the author proves that personnel training for these businesses is the major objective of vocational training in tourism.

The Food and Wine Tourism: A Resource for a New Local Development Model

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Grazia Calabrò

2016-11-01

Full Text Available Any human activity needs to realize conditions purposeful to the economic objectives to be pursued and to do this, needs to modify the original environmental equilibrium. These situations are clearly observable in agricultural activities, whose development has often determined an “artificialisation” so intense to change the original appearance of entire areas. The evolution of the territorial role of agriculture has implicated the coexistence among various economic activities, some of which have gained benefits from the “artificialisation” realized by farmers. It is the case of touristic activities and food services which take advantages from the beauty and from the attractiveness of landscapes shaped by agricultural activities. The purpose of this paper is to verify how, for territorial realities where tourist offer found its main basis on contexts realized by agriculture, the set of economic activities can take advantages from the sustainable use of the same resource and, therefore, it can contribute to its development. To this aim, we’ll take as an example the recent development of food and wine tourism, in Italy, as an important expression of tangible socio-economic systems based on the enhancement of local resources.

Food and Wine Pairing in Burgundy: The Case of Grands Crus

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Benoît Lecat

2017-02-01

Full Text Available Burgundy is known both for its wines and its food products but they developed independently from each other. This paper examines the long march towards maximal wine quality which started before the beginning of the Christian era. In the Middle‐Ages, the Cistercian monks brought up the notion of terroir which eventually led to the AOC system (Protected Designation of origin in 1935. Burgundy is also blessed with good farming land. Furthermore, the production of quality vegetables, fruits and meat contributed to the birth of its regional cuisine. However, it was not until the beginning of the 20th century that Burgundy’s original gastronomy gained recognition. It should be noted that this process was rather laborious. The advent of tourism introduced French and foreign visitors to the region’s lifestyle. With UNESCO’s listing of the vineyards of Côte de Beaune and Côte de Nuits as part of the world’s heritage and the development of wine tourism, Burgundy intends, at long last, to capitalize on its assets. An inventory of wine and food pairing complements this paper. Finally, a brief description of the term terroir will introduce the key contribution of this paper: how and why Burgundy Grand Cru wines pair so well with foods. For each of the 33 Grands Crus, a review of the best wine–food matches will be discussed on the basis of the specificities of each Grand Cru wine.

Development of a unique product: Perception of guests in Tourism in vineyard cottages on the local environment

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Le- Marija Colarič-Jakše

2017-11-01

Full Text Available Purpose and Originality: Tourism in vineyard cottages is new, authentic, unique tourism product, which involves the area of wine-growing land Posavje, with districts of Dolenjska (Lower Carniola Region, Bela Krajina and Obsotelje-Kozjansko, where are the wine-growing areas with vineyards and vineyard cottages. Tourists in vineyard cottages bring economic benefits to the local community. Method: With the research we gained the information, where local residents can see positive and where negative impacts of guests who come to the vineyard cottages. As the part of descriptive approach in our research we used a method of a description about the opinion of local residents on impact of arriving tourists in tourist vineyard cottages on the local environment and the method of a compilation discoveries, observations and results. In the activities of analytical approach we are going on the base about the results of questioning individual cases and conclusion about opinion of local inhabitants in the area of marketing the tourism product Tourism in vineyard cottages. Results: Considering the results of the research, individual interviews with guests in the area of product Tourism in vineyard cottages and responses in the local environment, we evaluate, that the product has unique, authentic, original and attractive approach with all the possibilities, that it becomes one of the most recognizable, wanted and paraded integral product of Slovenian tourism. Society: New, innovative, attractive, unique and authentic product Tourism in vineyard cottages, which is developed in the wine-growing region Posavje, it has an extremely great potential, because it is one of the most recognizable forms of tourism in the countryside areas, and it has extra perspective with the creating local stories and connecting into the integral tourism products. Limitations / further research: It is necessary, that also other owners of the vineyard cottages, who are not included into

Distribution alternatives for a small wine-producer

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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

Colonial control or terroir tourism? The case of Houghton’s White Burgundy

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Tara Brabazon

2014-11-01

Full Text Available Is Burgundy more than a region in France, or could it refer to a style of wine making? Food and wine are not only derived from a place. They make a place. Other industries are enabled through food and wine, particularly tourism. ‘Region’ has a distinctive role in framing the brand and profile of a wine bottle. ‘Region’ mitigates risk for a consumer. Region is a proxy for quality. This article investigates the impact of the legal protection and control of regionality on formerly colonized nations, with particular consequences on wine industries. By exploring Houghton’s White Burgundy and its transformation into White Classic, the impact of protecting regionality on formerly colonized nations is revealed.

The possibilities of the city and the country tourism in the Czech Republic

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Miroslav Foret

2005-01-01

Full Text Available The first part of the paper is devoted to the problems of city tourism in the Czech Republic. As an example of the possibilities of city tourism is mentioned own marketing research of Brno citizens about their recreation and sport activities in the town and nearest surroudings. The marketing research was conducted for the first time in 1997 and repeated once again at the end of 2001.The second part is oriented to the problems of the country tourism. As a practical case is used Southern Moravia project called Moravian Wine Trails. Empirical own experiences, especially personal interviews with local public administration authorities in 2003 and 2004 are compared with theory of local tourism marketing.

Gastronomy as a form of cultural tourism: A Greek typology

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Moira Polyxeni

2015-01-01

Full Text Available Foods, as well as other factors, such as accommodation, attractions, recreational activities and transport are key parts of the tourism product of host destinations. It has been found that in recent years, tourism choices have not been determined only by the simple biological need to eat, but also by the desire to try interesting products within an appropriate environment. Modern, experienced travelers look for destinations' quality, as linked to a deeper knowledge of the culture and lifestyle of the inhabitants of the place they are visiting. As lifestyles of people are deeply related to what and how they eat, how they prepare food and in what environment, what the rituals of food consumption are, combined with the architecture and place, a strong demand has been created for local food and a trend of what is called 'gastronomic/culinary tourism'. A survey was carried out in order to explore the forms of product supply, commercialization strategy as well as methods to promote gastronomic tourism in Greece. In particular, the search was carried out through the internet businesses in Greece involved in the field of gastronomy and tourism, using keywords such as gastronomy, Greek cuisine, Greek breakfast, wine routes, olive routes, etc. Then, the findings were classified into categories in order to evaluate their activity. The survey revealed that companies involved in the field of gastronomy are numerous and of various nature. These include restaurants, hotels, guest and rural houses, tourism agencies, food manufacturers, food markets, museums, exhibition halls, etc. Their activities are equally varied and creative (related to wine, honey, herbs, etc, cultural routes that have to do with a product, thematic museums, etc. Due to the lack of targeted central tourism policy in the field, it is proposed to further explore the field and record domestic gastronomic resources at regional administrative levels in order to effectively valorize and promote

The Issues Facing the Sustainable Development of Rural Tourism and the Path Selection

OpenAIRE

ZHANG, Jianhong

2013-01-01

There is a long way to go for sustainable development of rural tourism. It is necessary to strengthen the planning for training rural tourism talents, and establish sustainable reserve tourism service personnel; innovate upon the promotion mode of rural tourism and open the tourist source market; strengthen the building of characteristic brand of rural tourism, and create sustainable development core of tourism; give play to the role of government in guiding rural tourism, strengthen the opti...

Entrepreneurship development in destinations of religious tourism

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Ivanović Slobodan

2014-01-01

Full Text Available After the introduction which summarizes the basic guidelines for the development of entrepreneurship in special interest tourism, the author explores the development and application as well as the management of entrepreneurship in religious tourism as a type of special interest tourism. Religious components and motives for visiting shrines as an integral part of human culture and tradition have a strenuous impact on the tourism industry, both on the offering and demanding side. The most visited shrines such as Fatima or Lourdes attract four to eight million visitors per year. Considering the fact that this type of tourism is economically very useful in a particular local environment, many shrines as sites have become centres of religious, commercial and cultural events in certain regions throughout history. Their development was followed by investment in infrastructure, culture, catering and other facilities. The implementation of entrepreneurship is based on various segments that enable the development of religious tourism in a particular area, such as catering industry, hospitality industry, tourist mediation, transportation companies and other complementary activities (agriculture, fishing, wine production, commerce and other services. The author explores the indicators of entrepreneurship development in the field of religious tourism as a type of special interest tourism indicating the possibilities it has on the destination development. The development of special interest tourism should be based on effective investment in tourism offer through entrepreneurial projects (catering and other tourist facilities in accordance with market trends. The investment in tourism offer in the context of religious tourism would result in the growth of religious passengers' consumption as well as the increase in income from religious tourism, and thus the economic development of the sites with religious content. Examples of such shrines in the world are

Development and Use of Tourism Resources in Dahengshan of Mingguang City

Institute of Scientific and Technical Information of China (English)

Lu; TIAN; Zhongxiang; YU

2013-01-01

Dahengshan is rich in natural, cultural and tourism resources. However, the existing conditions are not good. On the basis of existing conditions, this paper presents ideas of "development in the process of protection, promoting protection through development". The development of tourism resources in Dahengshan should properly treat the relationship between tourism reception ability and environmental carrying capacity, understand the relationship between tourism resource protection and development, restore destroyed tourism resources, make practical tourism plan, cultivate management personnel, improve service level, increase development investment, expand investment and financing channels, energetically develop tourism series products, increase propaganda, raise popularity, and strengthen regional tourism cooperation, finally build big Mingguang tourism circle. Landscape design should focus on ecology, in the hope of ranking in the tourism system of Mingguang City.

The gastronomic tourism an opportunity for the local development in Catalonia?: An analysis from the stakeholders involved

OpenAIRE

Maria Del Pilar Leal Londoño

2011-01-01

The development of tourism and particularly public administration have had to adapt to new trends and the demands of the tourist market (Fayos-Solá, 2004) especially in Spain, thus generating some of the most remarkable and structural changes which constitute the emergence of new touristic dynamics (Lopez Palomeque and X. Font, 2010). The Catalan territory, which has participated in those dynamics where wine tourism becomes an alternative product of the diversification of touristic offerings,...

Food, Tourism and Health: a Possible Sinergy?

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Silvana Hrelia

2015-06-01

Full Text Available Food is a significant aspect of the tourist’s experience of a destination. While the term “wine and food tourism ” is too often addressed only to the taste of the product, the more aseptic definition of “food tourism” wants to focus the attention also on the health properties of local products. Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving ourselves of the foods we love. Rather, it is about feeling great, having more energy, stabilizing our mood, and keeping ourselves as healthy as possible, all of which can be achieved by learning some nutrition basics and using them in a way that works for us. We can expand our range of healthy food choices and learn how to plan ahead to create and maintain a tasty, healthy diet. Not only the psychological, but also the physical benefits of tourism appear to have gained increasing importance and healthy nutrition represents one of the most important determinants. Food tourism can be considered a potential benefit for human health.Understanding tourists’ needs and wants in terms of healthy food consumption is of paramount importance to hospitality businesses. Food, tourism and health could really be a possible synergy.

Effectiveness of education processes in tourism and hospitality in the Republic of Croatia

OpenAIRE

Luka Perman; Krešimir Mikinac

2014-01-01

Purpose – This paper seeks to explain problem of education and training of personnel in the hospitality and tourism sector, which takes a special place and special attention among jobs in the tourism, hotel and hospitality industry. The overall quality within the hospitality and tourism sector depends exactly on education and training, i.e. the overall level of education of employed staff. Design – An overview of studies and education programs supporting tourism and hospitality in the Republi...

Motivation And Working Behavior In Frontier Tourism Business Of Thailand-Laos

OpenAIRE

Thirachaya Maneenetr

2010-01-01

The objectives of this research were to study the motivations and working behavior of the frontier tourism business at the Thailand-Laos border, to compare the working relationship between travel agencies and the hotel business, and to study the relationship between working motivation and working behavior in the tourism business by using a total sampling of 140 persons: 112 persons from the hotel business and 28 persons from travel agencies. Personnel in the tourism business consisted of 42.1...

Tourism and its hypersensitivity to oil spills.

Science.gov (United States)

Cirer-Costa, Joan Carles

2015-02-15

The sinking of the Don Pedro merchant ship in 2007 near the island of Ibiza is a good example of the extreme sensitivity of the tourism sector to oil spills. Despite the limited scale of the spill (only some 20 tonnes), its minimal ecological impact, and the rapid deployment of personnel and equipment to contain it, the accident nonetheless caused significant economic damage to the island's tourism sector. This particular case demonstrates the importance of the beach as a factor of production in the holiday tourism sector, and the capacity of even small amounts of oil to render it unusable and cause heavy losses to holiday firms. Copyright © 2014 Elsevier Ltd. All rights reserved.

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

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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.

RECREATIONAL GEOGRAPHY AND DEVELOPMENT OF ECOLOGICAL TOURISM

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M. R. Arpentieva

2017-01-01

Full Text Available The article is devoted to theoretical analysis of the problems of ecological tourism as a component of the theory and practice of recreational geography (geography, nature. The article reveals the essence and characteristics of ecotourism identifying its issues and determining the direction and tasks of its development. Special attention is paid to types and objects of ecological tourism, main problems and aspects of its development in the context of recreational geography and tourism are highlighted, such as the lack of an overall national concept for the development of rural tourism or the lack of clearly articulated public policies. There are neither standards and regulations applicable to rural tourism nor qualified personnel, knowledge and experience in the service sector of foreign and domestic tourists.There are no regulatory legal acts in the field of rural and ecological tourism which is aggravated by the unwillingness and inability to efficiently use private recreation resources. One of the key problems connected with the development of domestic tourism, including such types as agrotourism (“green tourism”, coupled with the experience of participation in rural works, and rural tourism as a whole, attracting people to rural life. The business problems of development of ecological tourism as an independent tourism industry cannot and should not be addressed to without strategic analysis and forecasting varied (including negative consequences of tourist activity for society, culture and environment as well as without and without the development and implementation of forms of ecological tourism aimed at harmonizing nature and culture of nature management by the population.

The Perspective of the Development of the Vinous Tourism in the Ukrainian Danube

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Margarita Diduh

2013-08-01

Full Text Available Viniculture is the traditional branch of the specialization of the agriculture of the Ukrainian Danube. Technology of the production of the wine by different ethnic groups can be traced here. It creates the favorable ground for the development of the vinous tourism in the context of the unique agroclimatic conditions of the territory

The World of Great Wines: The Douro Valley Experience

OpenAIRE

A. Oliveira-Brochado; R. Silva; C. Paulino

2014-01-01

The aim of this paper is to use an experiential view of wine tourism to develop a battery of items that can potentially capture the overall Douro Valley experience from the tourist’s perspective. The Douro Valley, a UNESCO World Heritage region located in Portugal, was the target of this study. The research took a mixed approach using both qualitative and quantitative designs. Firstly, we combine the literature review on service quality scales with a content analysis of five in-depth intervie...

How atmosphere in a restaurant can influence positively wine consumption?

OpenAIRE

Vangelisti, Marie

2017-01-01

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

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

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

Landscape, Geology and Wines in the Jurançon vineyard

Science.gov (United States)

Fasentieux, Bertrand; Burgio, Marion; Delfaud, Jean

2015-04-01

Located on the Pyrenean Northern Piedmont, in Bearn, the PDO vineyards of Jurançon are undergoing great development, which requires a study of soils. The landscape constitutes the main approach exploiting physical parameters - climatological, morphological and geological. Man has realized the cadastral map for agricultural land in which vineyards develop. The geological substratum falls into three units: the Cretaceous flysch to the South, the Cenozoic calcareous pudding stone of Jurançon to the North-East and the oligo-Miocene molasse of Monein to the North-West.The soils resulting from these units are varied, with different pHs, permeabilities and clay minerals. Each of these three ' terroirs ' produces dry or sweet wines with different characteristics well highlighted by winemakers. Thus, geology, associated with climatology, determines distinctive types. Their expression, the landscape, becomes a communication tool, with a view to develop wine tourism.

Monasteries and tourism: interpreting sacred landscape through gastronomy

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Silvia Aulet

2017-01-01

Full Text Available This article analyses the role of monasteries as a sacred space and how their relationship with tourism depicts a landscape of 'good taste'. Monasteries are examples of both tangible and intangible heritage, and are highly symbolic built spaces that have often become the guardians of tradition. They are strongly embedded within a local cultural landscape, which has determined their historical evolution. Monasteries used to be self-sufficient communities that relied on the resources available in their local environment, e.g. they produced their own wine, which was essential for the celebration of the Eucharist; or they preserved food from their own produce. Gastronomy in monasteries can be a tool to improve tourists' visitor experience, in so far as it respects the values that these sacred spaces represent. This article explores the literature on monasteries as sacred spaces; the relationship between their tangible and intangible heritage attributes; and how monasteries and their heritage are linked to tourism. This is illustrated through examples from Spain.

Organisational determinants of Employer Image: A case of the Tourism Industry in Poland

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Marlena A. Bednarska

2013-11-01

Full Text Available Growing recognition of the importance of the customer-employee interaction in the tourism service delivery has led to the need to increase efforts to attract and retain qualified and committed personnel. The objective of the paper is to analyze the dimensions of the company employment image in the tourism industry and to identify organizational factors which influence the perception of the tourism organization attractiveness as a workplace by potential employees. The study was conducted on the group of 351 undergraduates and graduates enrolled in tourism and hospitality studies in Poznan. Research revealed that students do not believe that careers in tourism will offer them values they expect. It was also found that tourism company employment image is affected by company size, level of internationalization, chain affiliation, ownership type, and type of services offered.

Building Coalitions for a Diversified and Sustainable Tourism: Two Case Studies from Hungary

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Zoltán Lakner

2018-04-01

Full Text Available The development of the tourism sector has been a question of strategic importance for Hungary, a small, open economy with limited natural resources. At the same time, these efforts often generate considerable environmental conflicts, decreasing the sustainability of the environment. To understand the potential methods of sustainable tourism development, and to develop the optimal policy, it is essential to clarify the actors, their systems of interest and the potential ways of forging coalitions between them. The article presents an analysis of two case studies of rural tourism development: the “softening” of tourism at the most important touristic attraction in Hungary, Lake Balaton; and the conflicts arising from wine tourism development. Based on institutional economics, principle–agent theory and strategic management, and applying the MACTOR method, the authors identify the key actors, present the network of their mutual influences and goals, determine the most important conflicts and highlight the potential coalitions between them from the point of view of sustainable rural tourism development, as well as ways to further develop the regulatory environment. Based on this analysis, the article proves: (1 the importance of the modernization and re-organization of the public administration structure, focusing on optimal utilization of resources, as opposed to attaching to traditions; (2 the importance of forming clusters of different partners; (3 the strengthening of the knowledge base of decisions concerning sustainable tourism management; and (4 increasing conscious planning, based on the inclusion of different interest groups and long-term prognoses in local decision making, minimises the environmental burden of tourism.

A tourism and cultural regional case study of the link between transportation and tourism: South of France

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Jocelyne Napoli

2017-05-01

Full Text Available The article discusses the evolving role of transportation, and more especially air transport enabling tourism access to regions in the South of France. Historically, British citizens visited France by train, coach or car as the cost of air travel was restrictive and routes were only established in larger cities. ith the advent of the Channel Tunnel and Low Cost Carriers (LCCs in Europe, British tourism has increased within numerous destinations in France. These new means of transportation have filled the gap by providing easy access to smaller towns and allowing British tourists the French quality of life in the countryside. There is a shift in visitation numbers from the north of France to the south due to the wider range of travel choices. The South of France is becoming more attractive to British tourism because of the comparatively inexpensive cost of housing, the historical links between the two countries, and the cultural heritage of tradition. Other attractions include landscapes, the Mediterranean climate, restored medieval castles and villages, and the abundance of traditional French cuisine with regional wines. Due to the availability of LCCs some British tourists have chosen to settle and enjoy the historical links that are famous between the two countries. Many are now able to enjoy the tourist life for extended periods in the South of France by purchasing a second home. It’s also now possible to keep working in England as the LCCs make it affordable and possible to commute between their intercontinental homes. Through a review of issues and literature, the article will discuss the evolving air transportation heritage related to British tourism in the South of France. 

Preliminary Considerations on Cultural Tourism in Abruzzo as a Strategic Tool for the Renewal of the Regional Tourist Offerings

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Marina Fuschi

2017-03-01

Full Text Available Although the number of initiatives of place promotion, the Abruzzo tourism offer remains essentially polarized around two basic segments (the seaside/summer segment and the mountain/snow-based one and it strongly depends on the proximate tourist demand. Actually the Abruzzo region holds a wider and varied heritage, composed by cultural attractions, historical and architectural resources, wine and food potential and, more generally speaking, a lot heterogeneous environments and landscapes. These resources could respond to the new philosophies of tourism demand, characterised by the experiential motivations of peacefulness, tranquility and soul regeneration in a very close contact with nature. The goal of this study is to evaluate the potential tourism usability of the Abruzzo cultural heritage assessing the levels of the distribution of accommodation facilities and attractiveness. A more aware and integrated tourism offer may produce complementarities both at product and territory levels and may also absorb some critical issues of the regional tourism industry (no awareness of cultural tourism potential, the fragmentation of public policies, the inability to cooperate with a networking mentality.

Space Tourism in the Context of a Diverse Market

Science.gov (United States)

Hempsell, M.

Most discussion of the potential space tourism business considers it as an isolated activity. In the case of sub-orbital tourism this is probably the case and this means any business has to pay to develop its infrastructure before it can start any revenue earning. This can lead to an investment trap were the upfront investment costs can never be recovered if commercially attractive rates of return are assumed. By contrast orbital tourism would be undertaken in the context of other space activity and these can have a significant impact on its commercial viability, particularly as a means to overcome the investment trap. A strategy is outlined showing that a mixed market approach to passenger transport to orbit can both provide savings for government activity and tourist costs around half a million dollars per person. However to take advantage of this market synergy the orbital personnel transport system must have the requirements of space tourism operations incorporated into the system during its initial development.

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.

Food and Gastronomic Tourism for Developing Rural Areas Around the Via Francigena in Tuscany

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Gian Luigi Corinto

2017-01-01

Full Text Available The paper reports results from an explorative research on the socio-economic opportunity that the presence of pilgrims and tourists along the Tuscan section of the Via Francigena can be for local communities. The aim is to deepen the actual and future opportunities that gastronomy represent for the development of tourism around the Via Francigena, with a special attention to destinations out of the beaten tracks. The research has been carried out merging different sources of information, including scientific literature, news, media, direct observation and personal experience, and performing a dozen of face-to-face interviews to key-informants, selected within socioeconomic actors involved in developing tourism around the course of the Via Francigena in Tuscany. The interviews have been carried out during the last six months, involving farmers, wine producers, restaurant owners, tourism and rural tourism entrepreneurs and local administrative offices. Local communities have already understood the strategic importance to sustain their socioeconomic activities with the development of pilgrimage and tourism along the Via Francigena. The rich variety of local gastronomy can satisfy both frugal needs of pilgrims and those of visitors more interested in gourmandizing. Food and gastronomy could be a strong leverage to increase tourist presences out of the beaten tracks.

Church Tourism in Batangas Province, Philippines

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JAYZEL ANN. T. DE CASTRO

2014-08-01

Full Text Available Church tourism has clearly increased over the past ten years. Churches are an important part of the tourism product of many parts of the country. This study aimed to determine the contribution of the churches in terms of social, cultural and economic aspects of the place, to identify the problems encountered in the promoting church tourism and propose plan of action to sustain the tourism of the Province of Batangas through churches. The researchers used the descriptive method of research and utilized self-made questionnaire as the main data gathering instrument of the study. The respondents were consisting of 5 people in the offices of the pilgrim churches from Batangas City and 10 churchgoers. The respondents agree that pilgrim churches contribute to tourism in terms of social and economics aspect while they strongly agree in term of cultural aspect. The most commonly experienced problems were the accessibility of the transportation and an action plan was proposed to address the problems encountered. The recommendation addressed that roving guards should be provided to ensure the safety and security of the tourists during their visit in the church. The church personnel may provide creative and command activities that will encourage people. Also they may have a briefing about the history of the church so that if visitor needs information it easy for them to answer and an action plan may be implemented to solve the problem encountered.

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...

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...

Small tourism accommodation business owners in Ghana: a factor analysis of motivations and challenges

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J Mensah-Ansah

2014-01-01

Full Text Available Five hundred and five small tourism accommodation business owners in Ghana were surveyed to determine their motivation for owning/operating a small tourism business and the challenges they encounter. Tourism accommodation business owners indicated factors such as maintaining lifestyle, being their own bosses, capitalising on a business opportunity, generation of retirement income influence the decision to own/operate a small tourism accommodation businesses. These variables can be categorized as non-economic and economic factors. It was found that though the owners were motivated by commercial enterprise goals, these are subordinated to the pursuit of socially driven lifestyle motivation factors. Small tourism accommodation business owners in Ghana perceive the non-availability of skilled hospitality personnel and limited access to structured hospitality training programmes as the greatest challenge facing their industry.

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.

Characteristics of human resources in Serbian rural tourism

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Premović Jelena

2016-01-01

Full Text Available Modern consumer society affects the changes in behavior and wishes of modern tourists who require high-quality tourist service which can be provided only by highly qualified and well-trained tourism personnel. However, the education system, in almost all tourist countries doesn't follow the trends of modern tourism. This paper analyzes demographic conditions and the basic characteristics of human resources in rural areas of Serbia. In this analysis were applied the method of induction and deduction, analysis and synthesis method, deductive and comparative methods as well as techniques of structured questionnaire. The obtained data were processed in SPSS program. Based on the results of the original research, it was concluded that there is a positive correlation between level of education and the number of days spent on professional training of human resources and the competitive position of tourism enterprises in which human resources are working.

The secret tourism in the 21st century - a decade of geocaching in Poland

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Mariusz Samołyk

2017-07-01

Full Text Available People travel from the beginning of existence in search of hunting grounds, fresh water, shelter or wealth. The beginnings of tourism and travel for pleasure fall on the nineteenth century. Safari trips, conquering mountain peaks, transatlantic cruises and trips to health resorts are the beginning of tourism. In the twentieth century the decrease of the costs of car, rail and air travel intensified tourism phenomenon (mainly by the availability to the less well-off people. The concept of tourism in the twenty-first century took on a new meaning. Today there are many different activities that focus on experiencing particular sensation or impression. Surprising forms of tourism in the future will continue to surprise. New trends become more and more popular. All kinds of tourism: extreme (including adventure racing, ski-mountaineering, caving thematic (eg. cemetery, wine, culinary tourism and religious are based on the need of stimulation. The specific form of tourism is geocaching, which is a mobile game based on GPS location and which consists of hiding and finding containers placed anywhere. Participants create a geographically dispersed community that contact mainly via mobile technologies and Web 2.0. They spend time outdoors in search for the treasure. In geocaching it is primarily important to find containers, but also the new ways of hiding them, sharing experience and perception of the environment are promoted. Due to the nature of this form of tourism (including leaving the containers for the next treasure seekers the participants are trying to keep their way of exploring in secret. Wishing to recognize the reasons for choosing this form of tourism and to know the profiles of geocechers, a survey of 743 users of two most popular geocaching portals in Poland was conducted

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...

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 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...

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.

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.

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.

Electronic Nose For Measuring Wine Evolution In Wine Cellars

International Nuclear Information System (INIS)

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

2009-01-01

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

Wine fraud

Directory of Open Access Journals (Sweden)

Lars Holmberg

2010-10-01

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

The terroir of vineyards - climatic variability in an Austrian wine-growing region

Science.gov (United States)

Gerersdorfer, T.

2010-09-01

The description of a terroir is a concept in viticulture that relates the sensory attributes of wine to the environmental conditions in which the grapes grow. Many factors are involved including climate, soil, cultivar, human practices and all these factors interact manifold. The study area of Carnuntum is a small wine-growing region in the eastern part of Austria. It is rich of Roman remains which play a major role in tourism and the marketing strategies of the wines as well. An interdisciplinary study on the environmental characteristics particularly with regard to growing conditions of grapes was started in this region. The study is concerned with the description of the physiogeographic properties of the region and with the investigation of the dominating viticultural functions. Grape-vines depend on climatic conditions to a high extent. Compared to other influencing factors like soil, climate plays a significant role. In the framework of this interdisciplinary project climatic variability within the Carnuntum wine-growing region is investigated. On the one hand microclimatic variations are influenced by soil type and by canopy management. On the other hand the variability is a result of the topoclimate (altitude, aspect and slope) and therefore relief is a major terroir factor. Results of microclimatic measurements and variations are presented with focus on the interpretation of the relationship between relief, structure of the vineyards and the climatic conditions within the course of a full year period.

HUMAN RESOURCES MANAGEMENT SYSTEM IN A TOURISM ORGANIZATION

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Nadezhda Dicheva

2016-12-01

Full Text Available In this study, based on personal observations and analyzed information, an attempt is made to be identified the main problems with personnel management in tourism organizations. It argues that this system needs a thorough reorganization is needed in which sustainable development of the system will be achieved improving its ability to motivate, evaluate and properly manage human resources.

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)

Nature tourism: a sustainable tourism product

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Violante Martínez Quintana

2017-11-01

Full Text Available Nature tourism has emerged in the tourism field as a result of a logical evolution in line with public policies and academic research. After negative outcomes from traditional models first raised the alarm, the entire sector has tried to foster local development based on models of responsibility and sustainability. This article revises key concepts of nature – based tourism and shows new tendencies and the perception of cultural landscapes that are seen as tourism products. Finally, it concludes by analysing new tendencies to foster alternative nature – based tourism. It also presents a planning proposal based on a responsible and sustainable tourism model to guarantee a sustainable tourism product within the natural and cultural heritage context.

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...

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.

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 ...

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.

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...

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.

Importance of Tourism Paradox, Tourism Equinox and Tourism Detox for Urban Environments

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Arikan Irfan

2016-12-01

Full Text Available When looking at the increase of tourism in a destination, it can be said that tourism is a valuable part of the economy. The proposal offered by today’s competitive paradigm: that higher the number of tourists visiting a city, the higher the income, sounds good at first. The increased number of tourist arrivals gives the appearance of increasing desirability of the city. Parallel with the increased tourism activities, new buildings, new lifestyles, foreign capital and new socio-economic relationships appear rapidly and replace the traditional ones. However, there will be a huge amount of social, cultural, economic and environmental problems faced by the local people as well as the tourists the city. Tourism paradox is the name given to the phenomenon where tourism industry destroys natural and cultural environment in a destination that is necessary for tourism activities. On the other hand the balance, which does not change and disturbs the social and economic relations at the destination is called “tourism equinox”. Therefore, spatial reorganization and urban regeneration play a crucial role for the marketing of cities and this transformation action affects all infrastructure facilities, restorations of old buildings, reorganization of historical zones, and revitalizing the architectural style of the cities. New projects and approaches to solve the problems caused by the growth of urban populations and to establish healthy sustainable tourism destinations are becoming more important than ever. Tourism detox is a treatment that is intended to remove harmful substances from these destinations. This paper investigates the influence of tourism paradox and tourism equinox on urban environments in relation to tourism activities and the protection of natural and cultural resources with the help of tourism detox. It primarily relies on qualitative research to understand the main futures of tourism paradox, equinox and detox taking the physical

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

Cultural tourism and tourism cultures

DEFF Research Database (Denmark)

Ooi, Can-Seng

Presenting a comprehensive and dynamic understanding of cultural tourism, this volume examines cultural mediators and how they help tourists appreciate foreign cultures. It also shows how tourism experiences are strategically crafted by mediators, the complexity of the mediation process, and how...... various products are mediated differently. A number of different products are investigated, including destination brand identities, "living" cultures and everyday life, art and history. The author illustrates his arguments by comparing the tourism strategies of Copenhagen and Singapore, and demonstrates...... how tourism is an agent for social change. The author also offers an original and refreshing way of understanding tourist behaviour through the concept of the "versatile tourist". The book's empirical cases and dialogic framework provide new and deep insights into tourism activities. In his...

Thematic tourism vs. mass tourism in the Czech Republic

Directory of Open Access Journals (Sweden)

Červinka Michal

2014-01-01

Full Text Available The article titled Thematic Tourism vs. Mass Tourism in the Czech Republic is concerned with the relationship between thematic tourism, mass tourism and presuppositions of the tourism development. The authors aim is to compare the turnout of thematic tourism attractions and sights focused on mass tourism paying attention to presuppositions of the tourism development and barriers for the turnout of thematic monuments. Comparisons will be based on presuppositions of tourism development and will be based especially on the specifics of thematic tourism - as a marginal field within the tourism industry. The application part will focus on the comparison of sights with massive turnout in the Czech Republic and thematic landmarks as the subject of thematic tourism. Special attention will be paid to the comparison of the two most visited monuments in the Czech Republic as for mass tourism - the Charles Bridge, and the most visited monument as for thematic tourism - the hydro-power plant Dlouhé Stráně, a technical representative of thematic tourism. Both monuments were elected by general public on the list of Seven Wonders of the Czech Republic in 2013. The aim is to confirm / refute the hypothesis that quality preconditions of tourism development are essential for the development of tourism and visiting tourist attractions. The article will use secondary data analysis methods and author's own field research.

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.

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.

MOVIE INDUCED TOURISM: A NEW TOURISM PHENOMENON

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Mijalce Gjorgievski

2012-06-01

Full Text Available At the turn of the century, the tourism industry underwent a transformation triggered by the sweeping processes of globalization. The traditional forms of tourism were supplemented and expanded by the introduction of new postmodern tourist forms, bringing new and different tourist offers to the marketplace. One of these new forms is the film tourism, a rapidly growing and important new tourism trend, in which the choice of the tourist destination is directly motivated and inspired by the movies. Film tourism establishes a link between the movie characters, locations and stories, and the film-tourists, who are inspired to immerse themselves and relive again the movie-generated and movie-driven emotions at the location of the movie. The film tourism increases the overall economic effects of tourism and establishes a new link between the film and the tourism industry, both of which provide not only pleasure and satisfaction for the film tourist, but also spiritual enrichment and novel learning experience.

Potencialidad e integración del “turismo del vino” en un destino de sol y playa: el caso de Tenerife

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Díaz Armas, Ricardo J.

2008-04-01

Full Text Available Tourism wine is different in massive sun and sand destination. In this case the winery lives with this tourism model and is a complementary product that promotes diversification in the current destination. Tourism wine can complement the existing tourism offer. The regions could rely on the experience and knowledge of wine by the visitor and use them as fact differential competitive with other destinations that do not have this feature. It also should promote the launch of the wine tourism because the potential demand is in the tourist areas, next to the wine area. Once we discover the motivations to came to Tenerife destination, we located a sensitive market to the wine route Tacoronte-Acentejo. This market is in Puerto de la Cruz (one of the major tourist areas of Tenerife, because the analysis of benefits sought of visitors from Puerto de la Cruz, has contrasted the existence of two segments that can be attracted to the current wine route, Tacoronte-Acentejo. This segment wants, in addition to the climate and the sun and sand (main motivations for travel destination Tenerife, other benefits that are likely to be offered by the wine route.

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...

Tourism

OpenAIRE

Ababsa, Myriam; Crouzel, Isabelle; Neveu, Norig

2014-01-01

The tourism sector accounted for 13% of GDP in 2010 and employs nearly a quarter of the workforce, placing Jordan just after Lebanon in tourism receipts as % of GDP, but far ahead of Morocco, Syria and Egypt (fig. VII.29). The bulk of tourism comes from the Arab world, mainly the Gulf, followed by Asia, Europe and the Americas (fig. VII.30). Out of the 9.5 million people who entered Jordan in 2009 (a figure that includes tourism, but also business tourism), 8 million people came from Arab cou...

Medical tourism and organ trafficking

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Athena Smith

2012-01-01

Full Text Available The growth of medical tourism in developing nations has not only helped the local economies but also has assisted patients from the developed world to seek treatment at a lower cost. However, the expansion of the sector has been stigmatized by the growth of organ trafficking that facilitates organ transplantation to those who can afford it. Although developing countries have been taking measures to prohibit the sale of organs, the large gap between demand and supply has fuelled a black market that involves the "brokers", the medical personnel and the poor whose abuse and exploitation is fuelled by the expansion of the sector and the illegitimate opportunities it creates on the side. The problem is exacerbated by the low supply in developed countries, where living potential donors appear to be misinformed about the process and hesitate to register as donors. The need for a nationwide campaign of awareness is urgently needed as the expansion of medical tourism has the potential of encouraging a further rise in organ trafficking.

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…

DARK TOURISM - NEW FORM OF TOURISM IN ROMANIA

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Rabontu Cecilia Irina

2014-12-01

Full Text Available It is discussing,increasingly more often, in contemporary tourism, about new elements that enhances the appearance and development of new forms of tourism, including dark tourism which is based on the increasingly desire of modern tourist to achieve spiritual journeys, which have as attractions- deaths, disasters, atrocities, torture methods and other such issues. This subject has awoke our interest because we can find in Romania demand for this form of tourism but also various possibilities to use it in Romanian tourist circuits and also in the development of authentic tourism products with this subject. For Romania, this new form of tourism showed interest to academic research and to media, but in tourism literature we find a vacuum of information, being quite difficult to identify and label as dark tourism product a particular tourist site, a certain attraction or exhibition associated with death and dark, sinister and frightening elements, but we will try to discover certain components of this kind in Romanian tourism products.

The relation of Scientific Tourism with other types of Tourism, namely Astro Tourism

Science.gov (United States)

Nalbandyan, Naira

2016-12-01

Scientific tourism is a type of tourism that is being accomplished by its purpose; it is directly linked to the geographical, archaeological, museum, ethnological, astronomical tourism types. Human being has a great curiosity about the Universe, the stars and other heavenly bodies. In this regard, astronomical tourism is the youngest, but the most popular type.

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.

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.

Sustainable tourism types

OpenAIRE

Ion-Danut JUGANARU; Mariana JUGANARU; Andreea ANGHEL

2008-01-01

Tourism development must be based on sustainability criteria, be long term bearable economically and ethically and socially equitable for the local populations of the destinations. Tourism forms identified by the literature as being “sustainable” are numerous: ecological tourism (ecotourism), green tourism, soft, rural tourism and agrotourism, community tourism, solidarity and responsible tourism, all these opposing to the traditional, mass tourism. According to some specialists only tourism ...

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.

Using fuzzy gap analysis to measure service quality of medical tourism in Taiwan.

Science.gov (United States)

Ho, Li-Hsing; Feng, Shu-Yun; Yen, Tieh-Min

2015-01-01

The purpose of this paper is intended to create a model to measure quality of service, using fuzzy linguistics to analyze the quality of service of medical tourism in Taiwan so as to find the direction for improvement of service quality in medical tourism. The study developed fuzzy questionnaires based on the characteristics of medical tourism quality of service in Taiwan. Questionnaires were delivered and recovered from February to April 2014, using random sampling according to the proportion of medical tourism companies in each region, and 150 effective samples were obtained. The critical quality of service level is found through the fuzzy gap analysis using questionnaires examining expectations and perceptions of customers, as the direction for continuous improvement. From the study, the primary five critical service items that improve the quality of service for medical tourism in Taiwan include, in order: the capability of the service provider to provide committed medical tourism services reliably and accurately, facility service providers in conjunction with the services provided, the cordial and polite attitude of the service provider eliciting a sense of trust from the customer, professional ability of medical (nursing) personnel in hospital and reliability of service provider. The contribution of this study is to create a fuzzy gap analysis to assess the performance of medical tourism service quality, identify key quality characteristics and provide a direction for improvement and development for medical tourism service quality in Taiwan.

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...

Enoturismo: possibilidades e desafios para o desenvolvimento regional do turismo na região vinícola do Vale do São Francisco-Nordeste brasileiro

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Paula Wabner Binfare

2016-01-01

Full Text Available Wine tourism is growing in Brazil, already strengthened in the South, but also in structuring in the northeast. The São Francisco Valley, located in the semi ‑arid northeast, was improved by projects and investments in research and technology. It’s attracting national and international wineries experiencing unusual growth in cities in the northeast, which was marked by drought and low human development index. By focusing on wine production, government and business are structured to the wine tourism. This study analyzes the performance of social actors involved in the wine tourism. To achieve this, it used the science literature, qualitative research through content analysis and visits to wineries, in order to ask the principals agents involved in the activity. Therefore, the wine tourism is perceived as a strategy to develop the destinations and also marketing opportunity to strengthen the image of the brand wine. Then, that can integrate micro ‑regions where you can take advantage of gastronomy combined with wine, promoting combined attraction. It must be understood as an element of coordination and integration between the rural and the society. The results of this analysis will demonstrate some theoretical considerations and practical implications for the wine industry and tourism.

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

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C. Matthew Rendleman

2016-06-01

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

GASTRONOMIC TOURISM MANAGEMENT REVITALIZER FACTOR OF THE TOURISM OFFER

OpenAIRE

MARIUS BOIŢĂ; ANDREI ANGHELINA; BOBY COSTI

2014-01-01

This work aims to present the gastronomic tourism, which is a new conception and form of tourism, dealt with separately from other forms of tourism, which combines features of cultural, thematically and durable tourism, aiming at meeting and educating tourists in traditional culinary arts, bringing benefits to the local people and maintaining various sectors of the economy. Gastronomic tourism consolidates, in this vision, as a key element in the diversification of the tourism ...

MEDICAL TOURISM : Demand for Cuban Medical Tourism by Russian Consumers

OpenAIRE

Ulanova, Anastasia

2015-01-01

Medical tourism, often addressed as health tourism, is a new concept in terms of tourism industry in general, and it is also one of the rapidly developing and growing ones. This thesis gives information on the medical tourism in general and its history. It also revises the development stages of the medical tourism in the world. Cuban medical tourism is analyzed on its own, as well as Russian medical tourism and the demand for it. Medical tourism is rather popular among Russians due to various...

Chinese outbound tourism: new challenges for European tourism

OpenAIRE

Andreu, Rosario; Claver-Cortés, Enrique; Quer, Diego

2013-01-01

The growth of China’s outbound tourism is a source of both threats and opportunities for European countries. Therefore, European tourism institutions and companies should focus their attention on this emerging market. The objective of this paper is to analyze the consequences that the boom in Chinese tourism could have for European tourism. A critical analysis provides the basis for actions and measures that the main European tourism institutions and companies should adopt in order to face th...

Social tourism and its contribution to sustainable tourism

OpenAIRE

McCabe, Scott

2018-01-01

Social Tourism has gained wide recognition for the benefits it brings to citizens who would otherwise not be able to participate in tourism. Social tourism also delivers benefits to the tourism industry, to destinations and to provide a positive return on investment for governments. However, whilst policy makers extol the virtues of social tourism, programmes have struggled to remain resilient under pressure on public finances caused by the Global Financial Crisis. This paper reviews the cont...

Popular culture and tourism: the case of music tourism

OpenAIRE

Metodijeski, Dejan; Stojanoski, Hristo

2014-01-01

The subject of research in this paper is the popular culture and tourism analysed from the perspective of the music aspect of tourism. Although tourism and music can be characterized as a popular culture, these two terms are not analysed individually. Instead, this research is taking into consideration their mutual relation and synergy. This paper is making an attempt to define the popular culture, tourism and music tourism through numerous examples of music tourism around the globe. In ad...

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 ...

Influence of Creativity and Social Capital on the Entrepreneurial Intention of Tourism Students

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Chien-Ching Chia

2016-01-01

Full Text Available Regional knowledge coordination and the systematic promotion of rural culture using a combination of ecological advantages and environmental education are emerging topics in discussions on entrepreneurship. Considering that both creativity and social capital are critical factors for developing touristic activities, this study investigated their influences on the entrepreneurial intentions of tourism students in a metropolitan area, with the objective of contributing towards talent development in touristic entrepreneurship. A survey was administered at one university in Taiwan, and 213 valid subjects were analysed. The results first revealed that tourism students’ creativity was divided into two dimensions, namely originality and usefulness; that social capital could be categorised as being either bridging or bonding; and that entrepreneurial intention was divided into conviction and preparation. The results indicated that tourism students with higher levels of creativity showed stronger entrepreneurial intentions. The usefulness of creativity had a stronger influence on entrepreneurial conviction than on entrepreneurial preparation. In addition, bridgingbased social capital had a significant influence on the entrepreneurial conviction of tourism students. The results of this study may serve as a reference for tourism administrators in the development of strategies for human resources management, particularly in personnel selection and training.

GASTRONOMIC TOURISM MANAGEMENT REVITALIZER FACTOR OF THE TOURISM OFFER

Directory of Open Access Journals (Sweden)

MARIUS BOIŢĂ

2014-05-01

Full Text Available This work aims to present the gastronomic tourism, which is a new conception and form of tourism, dealt with separately from other forms of tourism, which combines features of cultural, thematically and durable tourism, aiming at meeting and educating tourists in traditional culinary arts, bringing benefits to the local people and maintaining various sectors of the economy. Gastronomic tourism consolidates, in this vision, as a key element in the diversification of the tourism supply and stimulation of the development of local regional, and national economy, with values of sustainability based on local and authentic products, in accordance with the current trends of cultural tourism consumption.

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

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 ...

Green Tourism

OpenAIRE

Hasan, Ali

2014-01-01

Green tourism is defined as environmentally friendly tourism activities with various focuses and meanings. In a broad term, green tourism is about being an environmentally friendly tourist or providing environmentally friendly tourist services. The green tourism concept would be highly appealing to tourism enterprises and operators owing to increasing governmental pressure to improve environmental performance by adopting effective and tangible environmental management techniques. Green to...

Perspectives of cultural tourism in the modern tourism market

Directory of Open Access Journals (Sweden)

Ilinčić Marina

2015-01-01

Full Text Available The last decades of the XX century, which the United Nations declared the decade of cultural tourism in the world, have contributed to encouraging people to think about the question of how tourism can contribute to the development of heritage and culture, or how tourism the same may compromise. However, the cultural offer today, is an essential and important part of a modern tourist offer, without which it can no longer be imagined, as cultural tourism is becoming an increasingly important segment of the global tourism market. It had a great share in the expansion of a tourist demand and tourist offer and their profiling, leading to a whole series of specific forms of tourism in its embrace, and today more attention is paid to the industrial heritage, cultural routes, cultural landscapes and similar, as current forms of cultural tourism in the modern tourism market. In fact, theorists of tourism are now faced with a number of new types of tourist movements which have resulted in the creation of various forms of cultural tourism that were not even discussed in the last century, and the fact is that a change in tourist demand brings new habits and new needs that can be implemented only through special forms of tourism.

Faktory kvality v službách vinárskej turistiky v Českej republike

OpenAIRE

Jánošová, Simona

2015-01-01

Jánošová, S. Factors of quality in wine tourism services in Czech Republic. Bachelor thesis. Brno: Mendel University in Brno, 2015. Thesis deals with investigation of the factors of quality in the service of wine tourism. Aim of this study is to compare the factors affecting the level of service quality wine tourism from an visitor point of view and from companies doing business in this area point of view. I implement the proposals for improving the quality of services for companies of wine t...

MOVIE INDUCED TOURISM: A NEW TOURISM PHENOMENON

OpenAIRE

Mijalce Gjorgievski; Sinolicka Melles Trpkova

2012-01-01

At the turn of the century, the tourism industry underwent a transformation triggered by the sweeping processes of globalization. The traditional forms of tourism were supplemented and expanded by the introduction of new postmodern tourist forms, bringing new and different tourist offers to the marketplace. One of these new forms is the film tourism, a rapidly growing and important new tourism trend, in which the choice of the tourist destination is directly motivated and inspired by the movi...

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

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.

Development Strategies for Tourism Destinations: Tourism Sophistication vs. Resource Investments

OpenAIRE

Rainer Andergassen; Guido Candela

2010-01-01

This paper investigates the effectiveness of development strategies for tourism destinations. We argue that resource investments unambiguously increase tourism revenues and that increasing the degree of tourism sophistication, that is increasing the variety of tourism related goods and services, increases tourism activity and decreases the perceived quality of the destination's resource endowment, leading to an ambiguous effect on tourism revenues. We disentangle these two effects and charact...

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

Directory of Open Access Journals (Sweden)

F. J. Herbst

2009-12-01

Full Text Available Purpose: The purpose of this study was to examine whether, in the mind of the consumer, wine awards do indeed play a significant role in influencing consumer choices. Initially, a literature review was conducted to establish the role of wine awards in wine marketing. Problem investigated: The increasing number of wine competitions appears to dilute the value of wine awards as a marketing tool. The local wine consumers are currently bombarded by a variety of wine choices and need to use cues to assist them in making buying decisions. Consumers are also sceptical about the honesty of producers in marketing their awards. The question arises, whether, in the minds of South Africa's wine consumers, awards play a strong enough role in influencing their choice when buying wine. Research design: A convenience sample was drawn among South African wine consumers by using an online survey questionnaire. A sample of 285 was realised and the data analysed by using descriptive and inferential statistical methods. Findings and implications: Wine awards are indeed recognised by the consumer as a cue that shapes their choices / selection criteria, but their importance is relatively low compared to other cues such as variety, vintage, producer, production method, packaging, place of origin and price. Yet, having established that decision-making is a complex set of interactions, wine awards do nevertheless play a role in supporting a decision in certain circumstances and for certain customer segments. Generally speaking, it was found that the more sophisticated a consumer (connoisseur is the less regard exists for wine awards. Not only do wine awards have lesser power in shaping decisions, but also attitudes towards the concept of wine awards are more negative. Lesser informed consumers tend to take more guidance from, and are less opinionated about the concept of wine awards. An independent monitoring authority is seen as a solution to raise the profile of wine

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, ...

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.

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

STATE SUPPORT FOR DEVELOPMENT OF PERSONNEL POTENTIAL IN HOSPITALITY IN CHINA

Directory of Open Access Journals (Sweden)

Yu Yi

2014-01-01

Full Text Available The article considers the state support fordevelopment of personnel potential in hospitality business in China. Hospitality frameshave quantitative and qualitative characteristics. The gap between the needs of business organizations of hospitality for highlyqualified personnel at all levels and theirpresence in such a gigantic scale of countriessuch as China, can only be overcome withthe assistance of the state targeted programplanning. Support for human resourcesdevelopment in the hospitality businessincludes directions - the integration of stateformation, educational institutions and businesses. Further step towards improving thecompetitiveness of Chinese tourism shouldbe to develop a national target program fortraining of hospitality

THE TOURISM INDUSTRY OF ETHICS AND TOURISM

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Constanţa ENEA

2007-01-01

Full Text Available The tourism industry is one of the largest industries in the world, and despite recent events that have made its operating environment more complex, the industry continues to grow [Theobald, 2005, Global Tourism, 3rdedn., Butterworth-Heinemann/Elsevier]. Commensurate to the size of the industry is a growth in the number of students pursuing degree courses in tourism around the world. Despite an increasingly sophisticated literature, the relative recency of the industry and its study has meant little attention has been paid in the ethics literature to the dilemmas facing tourism managers and its students. Based on interviews with senior members of the tourism industry six scenarios are developed with pertinence to the challenges faced by industry practitioners today.

Chinese outbound to tourism : new challenges for european tourism

OpenAIRE

Andreu, Rosario; Claver, Enrique; Quer, Diego

2013-01-01

The growth of China’s outbound tourism is a source of both threats and opportunities for European countries. Therefore, European tourism institutions and companies should focus their attention on this emerging market. The objective of this paper is to analyze the consequences that the boom in Chinese tourism could have for European tourism. A critical analysis provides the basis for actions and measures that the main European tourism institutions and companies should adopt i...

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.

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 ...

Tourism

OpenAIRE

Perrottet, John; Garcia, Andres F.

2016-01-01

This is a background paper to the Pacific Possible report. For many Pacific Island countries, tourism is the main economic opportunity to generate incomes and jobs. This report suggests that increasing tourism demand in four areas could drive growth of tourism arrivals in the Pacific: Increasing demand from Chinese tourists, retired persons, high income individuals, and cruise ship operato...

CULTURAL TOURISM

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Dana POP

2016-07-01

Full Text Available In this paper we will try to analyse the cultural tourism. We will start by referring to the complex concepts of tourism and culture and to the synergies existing between them. We will define cultural tourism and present its appearance and evolution as well as its importance as a modern form of tourism. We will present the various types of cultural tourism with their characteristics and the specific features of cultural tourists according to their interests. We will also mention that there are advantages and disadvantages for any kind of tourism depending on the position – local communities, companies or tourists. For the future we will refer to the new partnership between UNWTO and UNESCO.

Dark Tourism

OpenAIRE

Bali-Hudáková, Lenka

2008-01-01

This thesis is focused on the variability of the demand and the development of new trends in the fields of the tourism industry. Special attention is devoted to a new arising trend of the Dark Tourism. This trend has appeared in the end of the 20th century and it has gained the attraction of media, tourists, tourism specialists and other stakeholders. First part of the thesis is concerned with the variety of the tourism industry and the ethic question of the tourism development. The other par...

Arctic Tourism

DEFF Research Database (Denmark)

Ren, Carina Bregnholm; Chimirri, Daniela

2018-01-01

In Greenland, politicians and businesses are hoping and planning for substantial growth in tourism. As the construction of three transatlantic airports draws closer, a broader societal discussion of how (much) tourism should be developed, in what ways, and by whom, is lacking. In this article, we...... show how tourism practitioners in Greenland perceive the challenges and potential posed by tourism and discuss how its development could be linked to other spheres of society—turning tourism from an industry into a potential catalyst for social change....

Enoturismo em Portugal: as Rotas de Vinho

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Simões, Orlando

2008-04-01

Full Text Available Since 1993, as supported by the Dyonisios program of the European Union, the wine routes have been the most visible face of the wine tourism practice in Portugal. Since these thematic routes have no specific rules, they usually depend on the initiative of the promoters, namely through the creation of adherent/promoters associations or other institutions, like the Regional Viticulture Commissions, and Tourism Regions. This article aims at analysing the basis for the development of wine tourism in Portugal and its structure around wine routes. The socioeconomics traits of both the vineyards and wine, are analysed. The existing routes in Portugal are presented and their strengths and limitations are identi-fied.

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.

DARK TOURISM - NEW FORM OF TOURISM IN ROMANIA

OpenAIRE

Rabontu Cecilia Irina; Vasile Madalina Cristina

2014-01-01

It is discussing,increasingly more often, in contemporary tourism, about new elements that enhances the appearance and development of new forms of tourism, including dark tourism which is based on the increasingly desire of modern tourist to achieve spiritual journeys, which have as attractions- deaths, disasters, atrocities, torture methods and other such issues. This subject has awoke our interest because we can find in Romania demand for this form of tourism but also various po...

Good Tourism Policies

DEFF Research Database (Denmark)

Ooi, Can-Seng

Tourism policy matters in cultural tourism. The starting point of this paper is the observation that many tourism policy studies draw three inter-related conclusions. One, tourism policy must be inclusive and require the support of different stakeholders (Baker 2009; Bernhard Jørgensen and Munar...... 2009). Two, a balanced approach to tourism policy is needed to harness the benefits of tourism while mitigating negative effects (Budeanu 2009; Chang 1997; Jenkins 1997; Leheny 1995, Newby 1994; Teo and Yeoh, 1997). Three, tourism policies should accentuate and maintain the cultural uniqueness...... and authenticity of the destination (Morgan et al. 2011). It seems that many tourism authorities are ignorant of local interests, unaware of the touristification of local cultures and uninterested in promoting local cultures. But local cultures and communities are what that constitute cultural tourism....

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...

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...

Human Resources – One of the Key Challenges of Tourism Development in the Republic of Croatia

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Buneta Anđelka

2016-12-01

Full Text Available Tourist activity in the Republic of Croatia is one of the leading and most promising activities. It is our past, present and future. According to the National Bank, the share of revenues from travel - tourism in overall GDP in the first 9 months of 2015 was 22.2%, an increase of 1.2% compared to the same period in 2014. In the third quarter share of revenues from travel - tourism in total GDP amounted to 41.3%, as compared to the same period in 2014, representing a growth of 1.4%. The conclusion is that tourism is one of the leading economic sectors in the Republic of Croatia. Due to realized 78 million and 569,000 overnight stays (6.8% more than in 2014 and more than 8 billion of foreign exchange inflows, the Republic of Croatia on the overall tourism market has been recognized as an important destination whose development potentials have not yet been exhausted. Relevant institutions and predictions underline the fact that tourism is one of the keys for faster integration of Croatia in the entire world economy and the networked society, from which it can be read that Croatia must view this sector in a new way and allow tourism to undergo complete transformation, in order to cope with future competitive challenges more easily. According to estimates by the World Travel & Tourism Council direct and indirect employment in the tourism sector in 2008 was about 300,000 employees, but that number will have increased by additional 100,000 in the next ten years. The Croatian tourism today employs 35-40% of workers. Thus, the tourism industry is a comprehensive and a very important generator of jobs of different profiles - from catering and hotel industry to entertainment and animation. In the light of progress in the development of tourism, and regardless of specific personnel, Croatia still needs a lot of work on the construction of the existing profile of tourism personnel and management and educate the tourist interest in tourism future. In addition

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...

Reflexive tourism, a new basis of sustainable tourism

Directory of Open Access Journals (Sweden)

Rémy Knafou

2017-11-01

Full Text Available The development of sustainable tourism is facing the difficulty of applying a contradictory discourse, especially when this occurs in the context of higher tourist concentrations and where the tourist flows are becoming increasingly intense. One of the ways to approach sustainable tourism and its context is to consider tourism practices. Moreover, one of the ways to reach its objectives is to encourage an attitude of reflection among tourists within the context of so-called reflective tourism.

RURAL TOURISM IN DOBRUDGEA

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Elena, SIMA

2014-11-01

Full Text Available The natural and anthropic tourism resources of a certain area generate specific tourism forms, which complete each other within the different destination categories.The rural area in Dobrudja has diversified tourism potential, provided by the contrast of natural environment factors, ranging from the oldest and to the youngest relief units, natural protected areas, spa resources and cultural, historical, religious sites, as well as multicultural local customs and traditions of the rural area. This potential can be used under various kinds in the rural area: cultural tourism, historical tourism, religious tourism, ecotourism, fishing tourism or bird-watching tourism, and other kinds of rural tourism. By linking these tourism resources and tourism forms, tourism routes can result, which together with the local customs, traditions and cuisine may contribute to the social and economic development of Dobrudja's rural area, through sustainable tourism as alternative to seasonal seashore tourism.

A Tourism Financial Conditions Index for Tourism Finance

NARCIS (Netherlands)

C-L. Chang (Chia-Lin); H-K. Hsu (Hui-Kuang); M.J. McAleer (Michael)

2017-01-01

textabstractThe paper uses monthly data on tourism related factors from April 2005 - June 2016 for Taiwan that applies factor analysis and Chang’s (2015) novel approach for constructing a tourism financial indicator, namely the Tourism Financial Conditions Index (TFCI). The TFCI is an adaptation

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

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.

Farm tourism

DEFF Research Database (Denmark)

Blichfeldt, Bodil Stilling; Nielsen, Niels Christian; Just, Flemming

2011-01-01

This paper draws on a study of one specific type of small tourism enterprises (i.e. farm tourism enterprises) and argues that these enterprises differ from other enterprises in relation to a series of issues other than merely size. The analysis shows that enterprises such as these are characterized......, our study suggests that it is problematic to threat farm tourism enterprises as if they have much in common with both larger corporations and other types of SMTEs. Farm tourism enterprises seem to differ significantly from other enterprises as the hosts are not in the tourism business because...

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.

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.

Consumer perceptions of organic wine

Directory of Open Access Journals (Sweden)

Anca IORDACHESCU

2010-08-01

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

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

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...

Energy, tourism

OpenAIRE

Frantál, B. (Bohumil)

2015-01-01

The chapter provides a general definition of energy and resume the role and environmental impacts of tourism as one of the largest global industries and energy consumers.Then the energy tourism nexus is conceptualized from three perspectives: The first is energy as a driver of tourism. The second is energy as a constraint of tourism. The third is energy as an attraction and object of tourists´interests.

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.

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.

Sociology of Tourism

Directory of Open Access Journals (Sweden)

PAUL ALEXANDRU BRUMARU

2011-08-01

Full Text Available La sociologie du tourisme. Le tourisme, en tant que phénomène de masse, n’apparaît qu’au début du 19e siècle. Bien que sa période moderne de développement soit courte, le tourisme a connu beaucoup de transformations allant du tourisme balnéaire au tourisme culturel et industriel. À présent, le tourisme se définit sous trois aspects interdépendants : comme ressource, élément de dangerosité et phénomène social. En tant que ressource durable ayant une valeur de marché, le tourisme représente une opportunité de développement régional. En outre, l’impact du tourisme sur la société peut se transformer en un élément de dangerosité dont les effets seront ressentis à long terme. En tant que phénomène social, le tourisme peut devenir un prétexte de socialisation, une alternative au quotidien, un moyen d’éducation. Sous aspect ethnique, le tourisme peut perpétuer ou aggraver les conflits interculturels. Au niveau de chaque individu le tourisme est perçu de manière subjective.

Denmark, tourism

DEFF Research Database (Denmark)

Falk, Lars; Justenlund, Anders

2016-01-01

This encyclopedia is the most comprehensive and updated source of reference in tourism research and practice. It covers both traditional and emerging concepts and terms and is fully international in its scope. More than 800 contributions of over 200 internationally renowned experts provide...... a definitive access to the knowledge in the field of tourism, hospitality, recreation and related fields. All actors in this field will find reliable and up to date definitions and explanations of the key terms of tourism in this reference work. Tourism is the largest industry worldwide and is the main source...... of income for many countries. With both, this practical impact of tourism and a rapidly developing academic field, with a growing number of university courses and degrees in tourism, and a flourishing research, this encyclopedia is the epicenter of this emerging and developing discipline....

Digital wine marketing: Social media marketing for the wine industry

Directory of Open Access Journals (Sweden)

Viana Natália Andrade

2016-01-01

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

IMPORTANCE OF TOURISM PARADOX, TOURISM EQUINOX AND TOURISM DETOX FOR URBAN ENVIRONMENTS

OpenAIRE

Arkan, Irfan; Unsever, Ilker; Halioui, Salma

2016-01-01

When looking at the increase of tourism in a destination, it can be said that tourism is a valuable part of the economy. The proposal offered by today’s competitive paradigm: that higher the number of tourists visiting a city, the higher the income, sounds good at first. The increased number of tourist arrivals gives the appearance of increasing desirability of the city. Parallel with the increased tourism activities, new buildings, new lifestyles, foreign capital and new socio-economi...

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.

TOURISM MARKETING - KEY CONCEPT OF TOURISM IN A WORLD OF GLOBALIZATION

OpenAIRE

STOICA Ana-Maria; CRETOIU Raluca Ionela

2012-01-01

The latest trends in tourism emphasize the power of the globalized tourist-consumer, in the context of mondialisation of the market and of the diversity of tourism services, the tourism organizations must answer to a range of different tourism motivations meant to meet the needs and wishes of the tourism consumers over the period they travel for. Tourism marketing is a result of globalization, since, just like the globalization process, it creates links between the states of the world, the au...

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...

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...

Perceived tourism impacts in municipalities with different tourism concentration

OpenAIRE

Nemec Rudež, Helena; Vodeb, Ksenija

2010-01-01

The paper investigates residents’ perceptions of tourism impacts in Koper and Piran municipality which are located on the Slovenian coast. The two municipalities have different tourism concentration defined as the ratio between the number of tourists and the number of residents. Specifically, the study attempts to explore differences between tourism impacts in the two municipalities. For the purpose of this study, tourism impacts are divided into economic, socio-cultural and environmental. Pr...

Medical tourism

Directory of Open Access Journals (Sweden)

Abbas Ghanbari

2014-08-01

Full Text Available Medical tourism is considered as one of the tourism dimensions and it can contribute to the stabilized and dynamic development of a country's economy. Since it is cost-effective industry, most developing countries have focused on this industry and they are planning to develop this industry. Not only does Zanjan province, as the central region in medicine services, enjoy different kinds of variety and acceptable medical specialties but also it has historical, natural, and religious tourism potentials. In this survey, the researcher investigated the existing potentials of Zanjan province based on descriptive - analytical tourism in offering and providing medical services and accommodation. The survey reports that offered services in tourism were not acceptable and satisfactory.

ACHP | Heritage Tourism

Science.gov (United States)

Search skip specific nav links Home arrow Heritage Tourism Heritage Tourism ACHP Reports Partnering to Promote Heritage Tourism in Local Communities: Guidance for Federal Agencies Federal Programs that Can Support Heritage Tourism Web-Available Studies of the Economic Impacts of Historic Preservation Heritage

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...

Physico-chemical characterisation of Slovak wines

Directory of Open Access Journals (Sweden)

Barbora Lapčíková

2017-01-01

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

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...

Tourism and Conservation

DEFF Research Database (Denmark)

Budeanu, Adriana

2017-01-01

Tourism is promoted by policy makers and international organizations as a tool for advancing conservation agendas, while contributing to poverty alleviation and human development, under the banner of ecotourism or sustainable tourism. However, the indiscriminating use of complex and ambiguous...... concepts such as “poverty” and “sustainability” hide important nuances with regards to the variety of processes and subsequent effects that are triggered when tourism and conservation are being adjoined. Experiences with tourism developments show that destinations that are weak economically find it harder...... to draw benefits from tourism developments or to decline participation in tourism with only little or no losses of sources of income and wealth. If tourism should fulfil sustainability goals related to conservation, poverty, and human development, it needs consistent governmental intervention...

Tourism and Governance

DEFF Research Database (Denmark)

Dredge, Dianne

2015-01-01

This chapter discusses tourism education for sustainability with a particular focus on the challenges and opportunities associated with preparing students to work within complex tourism governance settings. It takes the position that the development of tourism within a sustainability framework...... requires that tourism professionals effectively engage in dynamic social discourses where difficult trade-offs are made between competing demands. The challenge for tourism education is therefore to prepare graduates to work in these complex, value-laden, socio-political environments where they can...... proactively and positively contribute to developing forms of tourism that progress the objectives of sustainable development. This chapter explores this challenge in terms of a philosophic tourism practitioner education, and in doing so, discusses three key dimensions of this education: historical antecedents...

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

OpenAIRE

Oda, Ai

2017-01-01

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

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...

Tourism in Chile | CTIO

Science.gov (United States)

Program PIA Program GO-FAAR Program Other Opportunities Tourism Visits to Tololo Astro tourism in Chile Tourism in Chile Information for travelers Visit Tololo Media Relations News Press Release Publications ‹› You are here CTIO Home » Outreach » Tourism » Tourism in Chile Tourism in Chile Map of

Tourism and Environmental Education.

Science.gov (United States)

Mason, Peter

1994-01-01

Proposes that tourism should be part of the environmental education curriculum. Discusses the significance of tourism, the impacts of tourism on the environment, the concept of sustainable tourism, and tourism in education in the United Kingdom. (MDH)

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

Directory of Open Access Journals (Sweden)

Saltman Y

2015-11-01

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

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

Directory of Open Access Journals (Sweden)

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.

Leisure Today: Tourism.

Science.gov (United States)

Howard, Dennis, Ed.; And Others

1983-01-01

Eleven articles explore a broad range of issues relating to tourism and the leisure profession, including: (1) need for social science research on tourism; (2) economic and population trends; (3) federal legislation and programs to encourage tourism from abroad; (4) tourism education; (5) marketing aproaches and strategies; and (6) studies of…

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...

Understanding The Asean-5 Tourism Sector Based On Australia Outbound Tourism

Directory of Open Access Journals (Sweden)

Petrus Jerry Pardomuan

2018-03-01

Full Text Available Many studies have been conducted with the aim at investigating the relationship between the tourism performance and macroeconomic variables. However, only few studies investigated the regional tourism performance based on a specific origin country. This study investigated the relationship between ASEAN-5 international tourism receipts as the dependent variable and macroeconomic variables as the independent variables namely the exchange rates to Australian Dollar, Australia GDP per capita, international tourism expenditure, and transportation costs. The method used to investigate this study is panel data regression model to determine the influence among the explanatory variables to the dependent variable. The results denote that the exchange rates, GDP per capita, and the transportation cost are significant to the tourism receipts. Meanwhile, the international tourism expenditure variable shows an insignificant result to the tourism receipts.

Tourism Marketing.

Science.gov (United States)

North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education.

This document contains teacher materials for a 6-unit, 1-year distributive education course in marketing tourism offered in grades 11 and 12 in North Carolina. Although in general the material presented concerns marketing tourism anywhere, some of it is specifically related to tourism within North Carolina. A purpose statement explains the…

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...

IMPACTS OF SPORT TOURISM ON TOURISM DEVELOPMENT IN LAHTI

OpenAIRE

Mbafut, Rene

2013-01-01

These days, in the developed world, sport tourism fast becoming a lleisure experience. As much as it is popular, it has also become a very important economic activity as well as a marketing tool to boost a destination’s tourism potentials. Current research has proven that sport and tourism contributes about 1 to 2% of the gross domestic products of industrialized economies. Thus from the above statistics, it is no doubt that sport and tourism has great impact on a destination, it can altogeth...

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.

What Drives Wine Expenditure in the United States? A Four-State Wine Market Segmentation and Consumer Behaviors Study

OpenAIRE

Deng, Xueting; Woods, Timothy

2014-01-01

This study explores wine expenditure driven factors for consumers in the United States by employing a four-state consumer behaviors study. A market segmentation method is applied to investigate spending patterns of 1,609 wine consumers in Pennsylvania, Ohio, Kentucky, and Tennessee. Determinants including wine consumption frequency, preference of differently priced wines, wine knowledge, past wine experience, and “local” involvement are investigated and compared for their significance in driv...

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.

The Roles of Kulonprogo Regional Government in Developing Tourism Economy: Nature-Based Tourism

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Anggi Rahajeng

2017-06-01

Full Text Available Tourism development requires the roles of both regional and central government. The roles of those governments in the economic development belong to the aspects of planning, policy, regulation, and public facilities development to support the tourism industry. Kulonprogo Regency has several nature-based tourism destinations that can actually be developed, but it has not been optimal yet. This study aims in determining the roles of the Government of Kulonprogo Regency in developing the tourism economy to be optimal in their area by concerning the environmental issues. This study uses the triangulation in both the data and the methods used. The theoretical approach used is the  institutional economics based on the model of Williamson. The results of this study indicate that the roles of the all elements of government of Kulonprogo in the field of tourism economy development are the construction and the development of tourism destinations facilities, tourism marketing, tourism industry, and integrated related institutions. The determination of the prior destinations by the central government in 2017 was followed by the adoption of 5 zoning destinations/tourism strategic areas (KSPD in Kulonprogo. Policies in the tourism sector is also followed by the policies on investment, particularly for infrastructure investment since the rapid growth of the investment climate and the development of mega projects in Kulonprogo (central-provincial government to ignite the economic and the tourism development. Programs that are conducted by Kulonrogo Government through the Department of Tourism, Youth, and Sports in tourism are expected to affect the behavior/mindset of the tourism actors to concern and be more aware of tourism issues in anticipating the livelihood changes of most people in Kulonprogo (non-tourism changes into the tourism. The government should monitor and control the tourism destination development by concerning the issues of capacity

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

Tourism Communication in Community Based Tourism in Dieng Community, Central Java, Indonesia

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Manik Sunuantari

2017-08-01

Full Text Available To encourage a community’s role in the field of tourism, the local government of Central Java, Indonesia promotes a Community Based Tourism (CBT as a tourism development for the sustainable economy. It involves the community in decision-making processes, especially related to the acquisition of income, employment, and the preservation of the environment, and culture of the indigenous people. This research aimed to determine communication activities in the implementation of CBT. The theory used was tourism communication using Attention, Interest, Desire, Action (AIDA model. Then, the method was a case study by choosing Dieng as a tourist destination, and the tourism communication activities were undertaken in Dieng’s society, especially in the activities of Dieng Culture Festival (DCF. The results show that the tourism communication activities involving the community, POKDARWIS (Kelompok Sadar Wisata - Tourism Awareness Group, tourism advocates, and local governments should pay attention to the cultural and natural tourism potentials, and empower the local communities.

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...

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.

Slum Tourism: Developments in a young field of interdisciplinary tourism research

OpenAIRE

Frenzel, F.; Koens, K.

2012-01-01

This paper introduces the Special Issue on slum tourism with a reflection on the state of the art on this new area of tourism research. After a review of the literature we discuss the breadth of research that was presented at the conference 'Destination Slum', the first international conference on slum tourism. Identifying various dimensions, as well as similarities and differences, in slum tourism in different parts of the world, we contest that slum tourism has evolved from being practised ...

MARKETING IMPLICATION IN WINE ECONOMY

Directory of Open Access Journals (Sweden)

Ştefan MATEI

2014-11-01

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

Religious Tourism

OpenAIRE

Alina Badulescu; Olimpia Ban

2005-01-01

The first part of the paper presents the past and present of the religious tourism in the world and in Romania and its implications on traveling. The second part describes the regions with religious tourism potential in Romania and the activities that could enhance and help the development of this kind of tourism in our country.

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.

Cycle tourism and rail trails as examples of sustainable tourism

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Macià Serra i Serra

2016-09-01

Full Text Available This article argues that while cycle tourism remains only a small sector within sustainable tourism, it has great growth potential and attractive characteristics for the communities that engage in it. Based on this thesis, first, a description is given of cycle tourism, its characteristics, evolution and impacts. Second, its implementation through public policies over the past two decades is analysed. Third, the way cycle tourism has developed in various countries is examined, along with what “rail trails” are, comparing two successful case studies (Girona’s Vies Verdes and La Loire à Vélo. Finally, the conclusions highlight the importance of this sustainable means of tourism, the implementation of which requires cooperation and networking between various public and private actors, and raises the question of whether this type of tourism is replicable in medium-developed countries.

Management Competencies and Tourism Graduates: Future Leaders of Caribbean Tourism

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Acolla Lewis-Cameron

2014-06-01

Full Text Available The Caribbean is challenged to remain competitive in a dynamic global tourism arena. Tourism education plays a critical role in preparing individuals to effectively manage this industry in order to gain that competitive edge. The focus of this study is the determination of the essential management competencies of tourism graduates. The findings reveal that the focus of the tourism programme should be on producing graduates that are flexible, ethical and knowledgeable. The onus is on tourism educators to establish close collaboration among key stakeholders to ensure that there is understanding as to what is of critical importance in preparing future Caribbean leaders.

Market Functions in Tourism

OpenAIRE

Aynar G. Kogoniya; Marina G. Kvitsiniya

2012-01-01

Tourism competition growth in the world arena demands Abkhazia to improve the quality of the rendered services, as well as to increase the number of tour routes and diversify the types of tourism, for instance, equine tourism, hunting tourism, speleological tourism and ethnotourism, rapidly developing in recent years.

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

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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.

Impacts of Tourism in Ubud Bali Indonesia: a community-based tourism perspective

Science.gov (United States)

Ernawati, N. M.; Sudarmini, N. M.; Sukmawati, N. M. R.

2018-01-01

The impact of tourism is vital to be assessed to measure the results of the development, in order to maximize the benefits gained from tourism. Academics are encouraged to conduct research on this field. This study aims to identify the impact of tourism in Ubud tourist destination, Bali, Indonesia. It is a quantitative method, study using survey method, and Factor analysis, Frequency and Mean analyses as analytical tools. The impact of tourism is assessed against impact measurement instrument developed by Koster and Randall. The study used a sample of 170 respondents consisting of teenagers, productive age population, and senior citizens of Ubud. The result of the Average analysis shows that the impact of tourism in Ubud in general lies at 1.9 which indicates that the people are agreed that the impact of tourism in Ubud is positive. Factor analysis classified the impacts of tourism based on the positive or negative influences inflicted on society. Further, the four Factors extracted show: Factor 1 indicates areas of the most obvious positive impact, Factor 4 lies the issues, wherein the community members disagree that tourism effects Ubud positively. It is expected that the analysis of tourism impacts at Ubud could be used as an input by tourism stakeholders in developing a plan for future tourism in Ubud tourist destination, and to anticipate and mitigate the undesirable impacts that may occur and in order to maximise the positive results from tourism.

Cycle tourism and rail trails as examples of sustainable tourism

OpenAIRE

Macià Serra i Serra

2016-01-01

This article argues that while cycle tourism remains only a small sector within sustainable tourism, it has great growth potential and attractive characteristics for the communities that engage in it. Based on this thesis, first, a description is given of cycle tourism, its characteristics, evolution and impacts. Second, its implementation through public policies over the past two decades is analysed. Third, the way cycle tourism has developed in various countries is examined, along with w...

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...

Brazilian sparkling wine: A successful trajectory

Directory of Open Access Journals (Sweden)

Wurz Douglas André

2017-01-01

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

An application of the global sustainable tourism criteria in health tourism

Science.gov (United States)

Robert S. Bristow; Wen-Tsann Yang; Mei-Tsen Lu

2010-01-01

Tourism is an important element of the global economy. Yet for the tourism industry to grow and prosper, there is a need to protect local environmental and social well-being. Sustainable tourism seeks a compromise between growth and protection. Today, health tourism is a multi-billion dollar industry tied to individuals' travel overseas for inexpensive and timely...

TOURISM IN COUNTY ARAD. RURAL TOURISM - ECONOMIC IMPLICATIONS

Directory of Open Access Journals (Sweden)

BARBU IONEL

2011-12-01

Full Text Available In recent decades, tourism has grown to become a major economic activity in some areas in Romania. Contributors to this growth were the changes in travel consumer in terms of their motivations and how to spend holidays and vacations. West Development Region, in general, and county of Arad, in particular, is one of the areas where tourism is growing more and more. The region is one of the most specific in Romania, because this county there is at the border with Hungary, so is a gate for exit to West of Europe. This county has a special charm to the cultural heritage of the popular ethnographic areas in this part of Romania. Impact or implications of rural tourism refers to tourist industry effects on the local community, the area and the tourists. The impact of tourism can be positive or negative, depending on the effect they induce on the community or area. To study the impact of rural tourism, as emphasized in the literature, we have to analyze all government and local administration, entrepreneurs, residents and tourists. In this paper we want to present the main economic implications of rural tourism on the government and local administration, entrepreneurs, residents and tourists

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)

OPPORTUNITY FOR INCREASING REVENUE IN TOURISM WITH OPTIMAL STRUCTURE OF THE TOURISM OFFER

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Budinoski, Mihajlo

2011-12-01

Full Text Available According to number of participants in the international tourism from 922 million in 2008, the tourism represents the biggest migratory phenomenon in the history of mankind, and according to the income from the international tourism, 944 billion dollars in 2008, it is one of the most significant economy branches. The income from the international tourism for many countries in the world, especially for the countries in development represents an important factor for the development not only for the tourism economy but the overall economy. Therefore every country insists on increasing the tourism income from the international tourism, and decreasing the outflow of foreign currency for the tourism travel abroad as much as possible. The Republic of Macedonia despite the favorable possibilities for the tourism development is still outgoing tourism country, i.e. the outflow of foreign currency from the stay of our citizens abroad is higher than the inflow of foreign currency from the international tourism. In this paper an attempt has been made to realize the overall number of citizens from our country that stay abroad, and the possibility via optimalization of the structure of the tourism offer of the tourist destinations to increase the number of the foreign tourists, and decrease the volume of travel of our citizens abroad.

Tololo and Tourism | CTIO

Science.gov (United States)

Program PIA Program GO-FAAR Program Other Opportunities Tourism Visits to Tololo Astro tourism in Chile Tourism in Chile Information for travelers Visit Tololo Media Relations News Press Release Publications ‹› You are here CTIO Home » Outreach » Tololo and Tourism Tololo and Tourism Visits to Cerro

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...

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.

Study on Hainan Tourism Development Strategy from the Perspective of Regional Tourism

Science.gov (United States)

Luo, Xi

2017-12-01

At present, Regional tourism has become the focus of all walks of life. It marks a new stage of China’s tourism development and makes a profound change in development strategy. Regional tourism will lead China’s tourism industry to a new level, open up a new world of the overall strategy. Hainan was identified as the country’s first “regional tourism to create demonstration province”, for the exploration experience, making a demonstration, It’s not only the trend, but also the inevitable result of experience in the construction of Hainan International Tourism Island, which has the overall strategic significance

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.

Dark Tourism in Budapest

OpenAIRE

Shen, Cen; Li, Jin

2011-01-01

A new trend is developing in the tourism market nowadays – dark tourism. The main purpose of the study was to explore the marketing strategies of dark tourism sites in Budapest based on the theoretical overview of dark tourism and data gathering of quantitative research. The study started with a theoretical overview of dark tourism in Budapest. Then, the authors focused on the case study of House of Terror, one of the most important dark tourism sites in Budapest. Last, the research has ...

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...

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...

Critical Digital Tourism Studies

DEFF Research Database (Denmark)

Gyimóthy, Szilvia; Munar, Ana María

2013-01-01

This paper advocates the need for a critical and cross-disciplinary research agenda on the field of digital technologies and tourism. The changing virtual landscape of tourism has received increased attention by tourism scholars. However, contemporary studies on information technologies (IT......) are approached mostly from a business administration perspective and informed by conceptual frameworks developed in management and marketing. IT studies in tourism are still at a stage similar to the first advocacy phase of tourism research in general (Jafari, 1990) and are seldom inspired by relevant...... to studying digital socio-technical systems and virtual mediation in tourism. Critical Digital Tourism Studies opens a new cross-disciplinary field where the sociality of virtual tourism interactions is examined (entailing the study of structures, social rules, ideologies, power relations, sustainability...

Factors Affecting the Development of Rural Tourism as Alternative Tourism and Its Impact

OpenAIRE

ÇEKEN, Hüseyin; DALGIN, Taner; ÇAKIR, Neşe

2012-01-01

New tourism trends in the world are developing in the direction of history, health, trekking, cultural and rural tourism depending on the demand. The importance of rural tourism is increasing day by day both in developed and developing countries as being alternative to or complimentary to existing tourism types. There is a great effort in the world to reinforce economies of rural areas by using touristic supply sources for rural tourism purposes. The achievements in the rural tourism applicat...

Anthropology, tourism and transition: Concepts of tourism development in Knjaževac

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Baćević Jana

2006-01-01

Full Text Available Anthropological research of tourism in Serbia has usually followed a somewhat simplified concept according to which theory translates into application or practice; that is, anthropology offers conclusions to be later applied in tourism development. The domain of anthropological expertise in this matter was traditionally considered to be "popular" or folk culture, or rather its use in tourism. However, I claim that anthropology of tourism offers a greater number of research opportunities, especially in view of development of tourism as part of transitional processes. In this paper, I present the preliminary results of research on concepts of tourism development in Knjaževac, conducted in 2003 and 2005, and point to how attitudes that people have towards tourism reflect their perception and conceptualization of wider social and economical processes such as transition and globalization. Finally, I discuss some of the implications of these concepts for the future application of anthropology in tourism research.

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...

Exploitation of the Virtual Worlds in Tourism and Tourism Education

Directory of Open Access Journals (Sweden)

Zejda Pavel

2016-12-01

Full Text Available Academics perceive a great potential of virtual worlds in various areas, including tourism and education. Efforts adapting the virtual worlds in practice are, however, still marginal. There is no clear definition of the virtual world. Therefore the author of this article attempts to provide one. The paper also focuses on the barriers of a wider exploitation of the virtual worlds and discusses the principles that might help to increase their potential in tourism area. One of the principles – gamification – favours a wider adaptation of the virtual worlds in tourism. Applying gamification principles provides visitors with some unique experiences while serving as a powerful marketing tool for institutions. The benefits of implementing tourism education activities based on cooperative principles set in an immersive environment of the virtual worlds are depicted afterwards. Finally, this paper includes successful case studies, which show advantages and drawbacks of some approaches in exploiting the virtual worlds in tourism and tourism education.

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...

Place Of Hunting Tourism In The Structure Of Modern Tourism Types

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Ioan Petroman

2015-10-01

Full Text Available From an economic and socialpoint of view, hunting tourism has two sub-categories: resident hunting andtourism hunting (for the travellers who travel long distances to participate inhunting. Tourism hunting covers six types of tourism: subsistence indigenoushunting, traditional hunting, commercial hunting, recreational-sport hunting,integrated hunting, and optimum level game maintenance hunting. Huntingtourists should be classified into three distinct categories: large gamehunting tourists (for whom what matters is adventure and trophies, small gamehunting tourists (interested in the hunting experience, and experiencedhunting tourists (characterised by the use of frontal charge guns or arrowshooting. Hunting tourism can be considered a sub-category of nature tourismbecause it contributes to the preservation of area biodiversity, of culturaltourism as educational, cultural activity, and of sustainable tourism inprotected areas (ecotourism whose hunting tourism sub-category is trophyhunting

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...

Agro-tourism and ranking

Science.gov (United States)

Cioca, L. I.; Giurea, R.; Precazzini, I.; Ragazzi, M.; Achim, M. I.; Schiavon, M.; Rada, E. C.

2018-05-01

Nowadays the global tourism growth has caused a significant interest in research focused on the impact of the tourism on environment and community. The purpose of this study is to introduce a new ranking for the classification of tourist accommodation establishments with the functions of agro-tourism boarding house type by examining the sector of agro-tourism based on a research aimed to improve the economic, socio-cultural and environmental performance of agrotourism structures. This paper links the criteria for the classification of agro-tourism boarding houses (ABHs) to the impact of agro-tourism activities on the environment, enhancing an eco-friendly approach on agro-tourism activities by increasing the quality reputation of the agro-tourism products and services. Taking into account the impact on the environment, agrotourism can play an important role by protecting and conserving it.

Upaya United Nations World Tourism Organization (Unwto) Menangani Sex Tourism Di Thailand (2009-2013)

OpenAIRE

Rani, Faisyal; Oktavia, Raesa

2015-01-01

This research explain about the efforts of United Nations World Tourism Organization (UNWTO) in dealing with sex tourism in Thailand. This research focused explaining about the role of UNWTO to fix sex tourism problem in Thailand, because sex tourism is one of the most favorite tourism in the world. UNWTO focused to protect the children because they are the biggest victim on sex tourism. This research intended to show the role of United Nations World Tourism Organization to handle the sex tou...

CLASSIFICATION OF VARIOUS FORMS OF TOURISM

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Ana-Maria Ghete

2016-12-01

Full Text Available In this article I have tried to highlight the many criteria according to which tourism is classified and what are its main forms. Tourism is considered to be the most developed industry at the European level with a strong economic impact and the highest annual growth rate. Because of its scale and its various elements , but also because of the value and originality of these elements, tourism is the main motivation of all that is tourist traffic . A particular area or landmark is an interest to travel as far as that can provide tourist activity. The tourism potential of an area can be defined as all the elements that make up the sights with facilities to receive tourists representative. The main types of tourism that will be detailed in this article are: tourism, recreation and leisure, healthcare tourism, tourism or curative spa, cultural tourism, educational, social, or complex-type shopping tourism. The criteria according to which can be classified tourism are: distance, length of stay, geographic origin of tourists, type of transport used, how to organize your stay, the conduct of the stay, peculiarities destination, interaction travelers with the destination, the price paid, tourist`s age, the number of tourists. Depending on the area of origin, tourism and domestic tourism are classified in international tourism. Such, international tourism is classified in inbound tourism and outbound tourism. Any travel between these two forms is particular between which there is no definite boundary but some interdependence that helps promote tourism activities. Depending on the degree of mobility of tourists, tourism classified in tourism accommodation and tourism traffic. Tourism residence has three forms, namely long-stay tourism, tourism stay average stay lasting tourism and stay for a brief stay. Seasonality is another factor that affects tourist flows. This tourism classified into 3 types: winter tourism, summer and circumstance. Depending on the

Chinese visitors at Australia wineries: Preferences, motivations, and barriers

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Emily (Jintao Ma

2017-03-01

Full Text Available China has become Australia’s most important source market and there are growing number of visitors participated in wine tourism. Using in-depth interviews, the study looked into Chinese tourists’ preferences, motivations and barriers to participate in wineries tours in Australia. The study enriched to literature on wine tourism. It offered practical implications for wineries and destinations to better understand and accommodate Chinese wine tourists’ needs and preferences.

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

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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.

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...

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...

EMERGING TRENDS IN TOURISM: NEED FOR ALTERNATIVE FORMS IN MACEDONIAN TOURISM

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Nikola Cuculeski

2015-11-01

Full Text Available The purpose of this paper is to research the development of tourism, taking into consideration the growing competition and new consumer intentions. The aim of this research is to analyze the alternative forms of tourism as a crucial factor for long term sustainability. As a basic research method used is an interview with tourist providers in Macedonia (travel agencies – DMC companies and tourist guides, regarding their experience for alternative tourism forms. Results are showing growing trend of alternative forms of tourism considering different tourist nationalities. These results are valuable for further scientific research in consumer analyzes, and presents an input for the national tourism in this region.

Culinary Tourism. A New Trend on the Tourism Market

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Oana DURALIA

2017-12-01

Full Text Available Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional development strategies that harness traditional local resources and products in a context where the contemporary consumer no longer only pursues the acquisition of products and services to meet their needs, but also looks forward to new experiences that are a delight for the senses. Against this background, the present paper aims to highlight some of the characteristics of culinary tourism and to customize some of the dimensions of consumer behavior oriented towards this form of tourism, in an economy where the tertiary sector, and specifically the tourism sector, play a leading role both in Europe and worldwide.

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.

Science.gov (United States)

2010-04-01

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

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.

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.

TRENDS IN ROMANIAN TOURISM

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Pirjol Florentina

2011-12-01

Full Text Available Tourism is an industry of the future, having the potential to provide significant revenues, and an industry of 'beauty', because it will protect, preserve and contribute to arranging the environment affected by other human activities. This is why it is very important to know the evolution of this underdeveloped field in our country. This paper is intended as a study on current trends in Romanian tourism without any claim of being an exhaustive research on the industry, describing the main indices of tourist traffic and their influence on Romanian tourism. Nowadays, we witness three main trends in Romanian tourism: sustainability, ecotourism and the increasing presence of cultural tourism. Ecotourism, as a form of tourism, has emerged from people's need to withdraw in nature, to visit and learn about the natural areas which have or have not a national or international protection status. Cultural tourism appears as a type of tourism clearly differentiated from other forms or types of tourism, particularly through motivation. It can be defined as a form of tourist mobility whose primary goal is broadening the horizon of knowledge by uncovering its architectural and artistic heritage and the areas in which it originates. Sustainability for tourism, as for other industries, has three independent aspects: economic, socio-cultural and environmental. Sustainability implies permanence, which means that sustainable tourism requires the optimal use of resources, minimizing the negative economic, socio-cultural and ecological impact, maximizing the benefits upon local communities, national economies and conservation of nature. Regarding statistical data, in what quantity is concerned, there is an increase in Romanian tourism, but in what quality is concerned there is a setback for tourism in the last years. This aspect should make public authorities take concern in improving the infrastructure and the quality of the touristical activity and in diversifying

Cross-Border Tourism and its Significance for Tourism Destinations

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Roman LIVANDOVSCHI

2017-06-01

Full Text Available This article is concerned with cross-border tourism. It enhances the importance of cross-border cooperation in tourism. Cross-border cooperation is a form of international cooperation, along with interregional, transitional and trans-frontier cooperation. Cross-border regions often share the same historical and cultural traditions and attractive natural landscapes, such is the case of the Republic of Moldova and Romania. In both cases, cross-border regions can benefit from cooperation – cooperation can help create greater diversity and differentiation of the range of tourism and environmental products; create economies of scale and make promotion more effective, and can help better address specific problems or issues for tourism development.

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.

Astro Tourism in Chile | CTIO

Science.gov (United States)

Program PIA Program GO-FAAR Program Other Opportunities Tourism Visits to Tololo Astro tourism in Chile Tourism in Chile Information for travelers Visit Tololo Media Relations News Press Release Publications ‹› You are here CTIO Home » Outreach » Tourism » Astro Tourism in Chile Astro Tourism in

THE MAGIC OF DARK TOURISM

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Erika KULCSÁR

2015-10-01

Full Text Available The dark tourism is a form of tourism that is not unanimously accepted by the whole society, but in spite of this fact, the practitioners of dark tourism is a viable segment. Indeed the concept that defines dark tourism is none other than death, and perhaps this is why it will always be a segment that will not be attracted by this form of tourism. Many questions about dark tourism arise. Among them: (1 is dark tourism an area of science attractive for researches? (2 which is the typology of dark tourism? (3 what are the motivating factors that determine practicing dark tourism? This paper provides a detailed analysis of publication behaviour in the field of dark tourism. The article also includes the main results obtained by achieving a quantitative marketing research among students of Sfantu Gheorghe University Extension in order to know their opinion, attitude towards dark tourism.

Community Tourism Entrepreneurship for Sustainable Tourism Management in Southern Africa: Lessons from Zimbabwe

OpenAIRE

Simon Chiutsi; Boycen Kumira Mudzengi

2012-01-01

Zimbabwe tourism development has suffered the pitfalls of uneven development often producing disproportionate distribution of returns. While tourism has been promulgated as a panacea to the socio-economic development challenges Zimbabwe is facing, local and often marginalized rural communities have not meaningfully reaped the benefits through tourism income. In this paper community tourism entrepreneurship is suggested as a viable option to promote sustainable tourism as it places the local c...

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

Science.gov (United States)

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

2013-01-01

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

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.

Science.gov (United States)

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

2013-06-05

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

Fun with Singing Wine Glasses

Science.gov (United States)

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

2018-01-01

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

Youth and Tourism Consumption

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Abdolhossein Kalantari

2008-07-01

Full Text Available This paper tends to study tourism attitudes among the youth. It argues that in studying tourism among the youth, it is necessary to consider youth’s other behavioral factors in addition to the youth subculture. Therefore, we should study the youth culture from the view point of “Consumption”. In this view, youth tourism is equal to consumption of time, space and signs. Using ongoing theoretical debates and division, we would attempt to explore various factors of youth tourism. This article shows that youth tourism and youth culture are so mutually interconnected that we should comprehend youth tourism based on youth culture and vise versa. In conclusion, analyzing the youth subculture which is rooted in their consumption attitudes, the study attempts to understand youth tourism.

Medical tourism

OpenAIRE

Abbas Ghanbari; Khadijeh Zirak Moradlu; Morteza Ramazani

2014-01-01

Medical tourism is considered as one of the tourism dimensions and it can contribute to the stabilized and dynamic development of a country's economy. Since it is cost-effective industry, most developing countries have focused on this industry and they are planning to develop this industry. Not only does Zanjan province, as the central region in medicine services, enjoy different kinds of variety and acceptable medical specialties but also it has historical, natural, and religious tourism pot...

Tourism Tax: Public Spending and Taxation in Tourism Destinations

OpenAIRE

Candela Guido; Castellani Massimiliano; Mussoni Maurizio

2013-01-01

In this paper we investigate the effects of a Keynesian policy in tourists destinations where tourism products are mainly sold through «direct sales» (decentralized solution) and the tourism market equilibrium is characterized by sticky prices and unemployment (coordination failure). A Keynesian demand policy is a Pareto improving solution with respect to the organization of sales by Tour operators or Destination managers (centralized solution), since tourism firms are not worse-off in terms ...

Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine

Directory of Open Access Journals (Sweden)

Bruno Fedrizzi

2011-01-01

Full Text Available The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered grapes. A comparative analysis of wines obtained from manually selected healthy and botrytized grapes was done. Aroma analysis revealed that most compounds varied significantly according to the percentage of botrytized berries utilized. Botrytized wines contained less fatty acids and more fruity acetates than healthy wines. A positive correlation between the content of N-(3-methylbutylacetamide, sherry lactone and an unidentified compound and the level of fungal infection was also observed. The results indicate that noble rot can significantly modify important aroma components of Amarone wine.

Aroma release in the oral cavity after wine intake is influenced by wine matrix composition.

Science.gov (United States)

Esteban-Fernández, Adelaida; Muñoz-González, Carolina; Jiménez-Girón, Ana; Pérez-Jiménez, María; Pozo-Bayón, María Ángeles

2018-03-15

The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a "wine intake-like" situation. Aroma released after exposing the oral cavity of three individuals to different wines (n=12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated to an increase in the intra-oral release of certain odorants (e.g. linalool, β-ionone), while flavonoids showed the opposite effect, decreasing the intra-oral release of aliphatic esters (ethyl hexanoate). This work shows for the first time, the impact of wine composition on oral-mucosa interactions under physiological conditions. Copyright © 2017 Elsevier Ltd. All rights reserved.

Dynamics of Romanian Tourism in European Tourism in the Global Crisis. Facts and Perspectives

Directory of Open Access Journals (Sweden)

Laura Olteanu

2011-04-01

Full Text Available Development of tourism as part of the service activity contributes to the development ofnational economy and hence to the development of European tourism. If tourist industry can cover asignificant share of GDP, can cover and reduce unemployment by providing jobs in this field.Economic and financial crisis influences tourism and consumer behavior of tourism services. Thedynamics of Romanian tourism in European tourism in the global crisis - facts and perspectivesprovide a comparative image of tourism in Romania among other European countries, giving anoverview of the indicators analyzed in the perspective of marketing research. Tourism activity shouldbe followed not only in terms of existing realities, but also in terms of real opportunities that canprovide an insight into the field. To know our direction we need to know our coordinates and ourpotentials. Policies and strategies applied may also determine the future development of tourism.

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.

Tourism and ethnicity

Directory of Open Access Journals (Sweden)

Rodrigo de Azeredo Grünewald

2006-01-01

Full Text Available One of the most significant issues confronting studies in the anthropology of tourism is that of cultural change precipitated in host societies as a result of an influx of tourists. Many times those changes are accompanied by a reorganization of the host population along ethnic lines, that is, by the creation of tourism- oriented-ethnicities. This article's purpose is to examine the relationship between tourism and ethnicity in theoretical terms and to contribute to a better academic understanding of ethnic tourism.

Tourism Destination Management (Case Study in Department of Culture and Tourism Pasuruan Regency

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Sony Manggala Putra

2015-02-01

Full Text Available The tourism sector as one of the leading sectors in Pasuruan still faces many obstacles. The constraints associated with conditions that require improvement on tourist destination related to the presence of infrastructure, zoning, the gap between the tourism destination in the West and the East area, up to the level of visitation which has decreased from year to year. The aims of the studi were to describe and analyze Tourism Destination Management conducted by Department of Culture and Tourism Pasuruan at Banyu Biru and Ranu Grati object to become competitive and sustainable tourism destination. This study used a qualitative approach with a case study method locus in the Department of Culture and Tourism Pasuruan. The results of this study indicate that the tourism destination management of Banyu Biru and Ranu Grati when reviewed in terms of competitiveness, still needs a lot of improvement related to the presence of tourism facilities and the quality of employees as service providers. In terms of sustainability, it shows that the synergy between the regional government and tourism stakeholders need to be improved. The need for the establishment of cooperation with third parties in management of tourism destination in Banyu Biru and Ranu Grati, can be used to optimize the carrying capacity and tourist destination marketing system at Banyu Biru and Ranu Grati in order to compete in a competitive and sustainable way Keywords: tourism destination management, competitiveness, sustainability

Business Performance of Health Spa Tourism Providers in Relation to the Structure of Employees in the Republic of Croatia.

Science.gov (United States)

Vrkljan, Sanela; Grazio, Simeon

2017-12-01

Health spa tourism services are provided in special hospitals for medical rehabilitation and health resorts, and include controlled use of natural healing factors and physical therapy under medical supervision in order to improve and preserve health. Health tourism is a service industry and therefore labor-intensive industry in which human resources are one of the key factors of business success. The aim of this study was to analyze business performance of special hospitals for medical rehabilitation and health resorts in Croatia in relation to the structure of employees, specifically the number of physicians and total medical personnel, as well as the share of physicians and medical personnel in the total number of employees. The assumption was that those who employ more physicians and medical employees are more successful. The empirical research was conducted and the assumption was tested firstly by correlation analysis and afterwards by regression analysis. The total number of employees in the researched health resorts and special hospitals amounted to 2,863, of which the share of physicians specialists accounted for almost 7%, while the share of total medical staff was almost 53%. From the results of our research, it can be concluded that special hospitals for medical rehabilitation and health resorts, which employ more physicians and medical personnel, are achieving better financial business performance. Based on the results obtained, it is possible to provide guidance for further growth and development in the direction of basing the primary offer on medical-health offer, rather than on wellness offer, which is a strong trend in the world. These findings are important for planning the health and tourism policies in Croatia and similar countries.

Tourism research and audio methods

DEFF Research Database (Denmark)

Jensen, Martin Trandberg

2016-01-01

• Audio methods enriches sensuous tourism ethnographies. • The note suggests five research avenues for future auditory scholarship. • Sensuous tourism research has neglected the role of sounds in embodied tourism experiences.......• Audio methods enriches sensuous tourism ethnographies. • The note suggests five research avenues for future auditory scholarship. • Sensuous tourism research has neglected the role of sounds in embodied tourism experiences....

The Internet and tourism

OpenAIRE

Verner, Zbyněk

2012-01-01

This work concentrates on Internet and its influence on tourism. It describes history of Internet, tourism and interactions among them. Next this work deals with the newest trends of Internet and their influence on tourism. Last but not least, it analyzes the influence of Internet on demand in tourism in Czech Republic.

Wine consumption and intestinal redox homeostasis

Science.gov (United States)

Biasi, Fiorella; Deiana, Monica; Guina, Tina; Gamba, Paola; Leonarduzzi, Gabriella; Poli, Giuseppe

2014-01-01

Regular consumption of moderate doses of wine is an integral part of the Mediterranean diet, which has long been considered to provide remarkable health benefits. Wine׳s beneficial effect has been attributed principally to its non-alcoholic portion, which has antioxidant properties, and contains a wide variety of phenolics, generally called polyphenols. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues. They act as both free radical scavengers and modulators of specific inflammation-related genes involved in cellular redox signaling. In addition, the importance of wine polyphenols has recently been stressed for their ability to act as prebiotics and antimicrobial agents. Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects. PMID:25009781

Local food and tourism

DEFF Research Database (Denmark)

Boesen, Morten; Sundbo, Donna; Sundbo, Jon

2017-01-01

This article investigates the question: Why local food networks succeed or fail in collaborating with local tourism actors to create more tourism based on local food? The article focuses on entrepreneurial local food networks and their collaboration with local tourism actors. Emphasis...... is on the actions and attitude logics of local food networks and tourism actors, and whether their respective logics fit as a factor to explain why or why not development of local food concepts lead to increased local tourism. Six local food networks and their collaboration with local tourism actors are studied...... by using observation supplemented with other qualitative methods. Analysis of these networks reveals that successful collaboration is characterised by the food networks and tourism actors having at least one logic in common. The fitting logics that lead to success are primarily celebrity and civic logics...

Hybrid Tourism-Related Structures

DEFF Research Database (Denmark)

Pasgaard, Jens Christian

2014-01-01

This article is rooted in theories presented in the PhD dissertation Tourism and Strategic Planning (Pasgaard 2012) and features a number of much discussed concepts related to the complicated phenomenon of tourism and to the discipline of strategic urban planning. It is beyond the scope...... of this article to enter a detailed discussion of all mentioned concepts; however, it is important to set the stage by providing a few compressed notes on the overall approach to the phenomenon of tourism. Corresponding to the fluid transition between chores of everyday life and tourism behavior, the tourist...... space is not an unequivocal spatial specification. Rather, tourist space is a temporary condition, which depends on tourism activity and the mode of the observer. It is essential to understand and accept the liquidity of the tourism phenomenon and remember that tourism behavior and tourist space...

AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

OpenAIRE

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

2016-01-01

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

The influence of climate change on wine production - the case of the Touriga Nacional grape variety (Quinta dos Termos, Portugal)

Science.gov (United States)

Fonseca, João

2017-04-01

The regional and local climate, heavily influenced by global climate change, has strong implications for agriculture. Wine production which has specific characteristics in terms of climate and soil is undoubtedly one of the economic activities strongly influenced by climate change. Quinta dos Termos located in Beira Interior (Belmonte, Portugal) is the largest wine producer in the DOC Beira Interior region, producing premium to hiper premium wines of excellence, marketed at both national and international levels, and cultivates the vineyards according to the rules of Integrated Crop Management. Moreover, grapes are free from herbicides, pesticides or any other chemicals that can be harmful to the environment and health. These factors have contributed to the socio-economic development of the region, creating wealth, favoring employment and promoting tourism. The quality of the wines produced by Quinta dos Termos result from its terroir, given its granite region, the sun exposure, the wind protection, the atmospheric humidity and temperature, the soil water content, the mineralogical/organic composition and soil porosity. These factors favor unique conditions for the cultivation of Touriga Nacional grape variety, which is recognized by its extremely complex color and aroma, which allows the production of wines with great balance and a good ageing potential. Touriga Nacional, a red grape variety of Portuguese origin with high qualitative excellence and reputation and much appreciated worldwide, is versatile to several types of soils and resistant to high thermal amplitudes. Nevertheless, the climatic changes that has been gradually verified, the type of crop management, and in particular the reputation of Touriga Nacional grape variety, may be compromised in the long term, given that these characteristics are strongly influenced by the climate and soil. Aware of that, Quinta dos Termos has been performing a monitoring of the vineyards in terms of pedological treatment

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

Directory of Open Access Journals (Sweden)

Jennifer R Bellon

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

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

Science.gov (United States)

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

2013-01-01

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

Application of Wine Pomace seeds as finning agent during production of red wines and its effects over colour parameters

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m Hatice Kalkan Yıldırı

2016-01-01

Full Text Available During production of wines are used different fining agents with animal origin for preventing later presipitation and reducing harshenss of wines. Even these positive properties they may cause some allergic reactions in consumers with allergic predispositons. Due to health concern wine pomace seeds could be a new alternative as fining agent with plant origin. In this study were evaluated preliminary effects of seeds over wine qulity expecially wine colour. As the next stage will be considered thier health effects. Grapes of Vitis vinifera L. cvs. “Cabernet Sauvignon” were manually harvested at optimum maturity (25∘Brix and transported to the Experimental Winery at the Department of Food Engineering, Ege University, Izmir, Turkey. Wine production were done according to the accepted wine production procedures with exeption of SO2 (it was not added. Obtained grape seeds flour (drying and milling were used as fining agent with different values (2/4/6/8/10 gram/100 ml. In all wines basic wine chemical parameters and some spesific colour parameters were determined %D280, %D420, %D520, %D620, CD: Colour density, CI: Colour intensity, T: Tint value, dA %: Proportion of red colour produced by flavylium cations , %Y: Proportion of yellow colour, % R: Proportion of red colour and % B: Proportion of blue colour. The results demonstrated the possibility of using wine pomace grape seeds as fining agent. Concidering colour parametrs of obtianed wines the best results were deterrmined with 8 g/100 ml application. Futher studies are needed in order to evaluate other wine parameters.

Wine polyphenols: potential agents in neuroprotection.

Science.gov (United States)

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

2012-01-01

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

Wine Polyphenols: Potential Agents in Neuroprotection

Science.gov (United States)

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

2012-01-01

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

Proton-beam technique dates fine wine

Science.gov (United States)

Dumé, Belle

2008-10-01

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

THE MAGIC OF DARK TOURISM

OpenAIRE

Erika KULCSÁR; PhD Rozalina Zsófia SIMON

2015-01-01

The dark tourism is a form of tourism that is not unanimously accepted by the whole society, but in spite of this fact, the practitioners of dark tourism is a viable segment. Indeed the concept that defines dark tourism is none other than death, and perhaps this is why it will always be a segment that will not be attracted by this form of tourism. Many questions about dark tourism arise. Among them: (1) is dark tourism an area of science attractive for researches? (2) which is the typology of...

SUSTAINABLE YACHT TOURISM PRACTICES

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Figen SEVİNÇ

2017-06-01

Full Text Available Yacht tourism has become an important asset for the countries which consider tourism as a means of development due to its environment awareness, national and international investments, the volume of business, employment opportunities, foreign exchange income, socio-economic and socio-cultural impact, and an increasing number of investments and incentives for yacht tourism have made and used in a number of countries. In the presence of such rapid developments, the environmental damage caused by yacht tourism has been of importance for coastal countries, and action plans and special projects involving many countries have been developed in order to enhance the awareness of the sustainability of yacht tourism. Given that environment is not a limited source, it is blatant that national or international sustainable tourism practices have been essential for coastal countries and environmental threats are now so severe that they cannot be overlooked. The purpose of the study is to discuss sustainable tourism practices as a part of the measures to eliminate the negative impacts of yacht tourism and provide relevant suggestions.

The landscapes of tourism space

OpenAIRE

Włodarczyk, Bogdan

2009-01-01

The author attempts to define the term ‘tourism landscape’. It is treated as an important attribute of tourism space therefore, apart from its definition, the author presents its characteristic features and various types of such spaces with differing tourism landscapes. The landscapes of tourism space are treated not only as tourism assets or attractions, but also as the consequences of tourism activity on the natural and cultural environment.

Development of Young Coconut (Cocos nucifera Wine

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Polemer M. Cuarto

2017-05-01

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

The complexity of wine: clarifying the role of microorganisms.

Science.gov (United States)

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

2018-05-01

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

27 CFR 24.101 - Bonded wine premises.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine premises. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Premises and Operations § 24.101 Bonded wine premises. (a) General. A person desiring to conduct operations involving untaxpaid wine, including...

27 CFR 24.141 - Bonded wine warehouse.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Permanent Discontinuance of Operations § 24.141 Bonded wine warehouse. Where all operations at a bonded wine warehouse are to be permanently...

The ecology of organizations in Danish tourism: a regional labour perspective

DEFF Research Database (Denmark)

Hjalager, Anne-Mette

demonstrates and discusses the dynamics of regional tourism development in terms of the establishment, the survival and mortality of restaurants and accommodation facilities. This study of the ecology of organisations unveils a considerable turbulence, i.e. considerable numbers of firm entries as well as exits....... Stability tends to correlate positively with urbanisation. In addition, the higher stability of enterprises in urban areas results in qualitatively different types of employment but, surprisingly, size and age of the organisation rather than managerial capacity or trained personnel seem to determine...

Microbial Glycosidases for Wine Production

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Sergi Maicas

2016-08-01

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

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.

Tourism of Khmelnytskyi region

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Інна Шоробура

2017-09-01

Full Text Available The peculiarities of tourism in Khmelnytskyi region, its priority areas, types, including cultural-educational, environmental, sportrecreative and others have been revealed in the article. The basic tasks of tourism development in the region, aimed at the formation and protection of the tourism-recreational sector, market of competitive services, attraction of maximum number of tourists to the region, etc. have been cleared out. The attention is focused on the main tourist potential of Khmelnytskyi region, including National Nature Park «Podilski Tovtry», National historical-cultural nature reserve «Kamianets», «Samchyky», Medzhybizh regional historical-ethnographic museum-fortress, sanatorium-resort facilities based on mineral waters and others. The attention is paid to the increase in income from tourism. Traditional hospitality of the population of the region, especially in rural areas, provides the possibility to combine tourists’ accommodation with the study of rural customs and traditions directly in the villages. Tourism in Khmelnytskyi region will be attractive to all tourists who want to eat healthy food, to stay outdoors and enjoy the beauty of the region. Also the article tells us about the development of other directions and familiarizes tourists with other enticements of Khmelnytskyi region using the positive brand of Kamianets-Podilskyi. All three potential areas of tourism development (historical tourism in Kamianets-Podilskyi, recreational tourism on rivers, lakes and in the forests, as well as rural tourism can be combined within the global promotion of nature and traditions of the region. It is indicated that Khmelnytskyi is a promising tourist region of Ukraine. The main problems of the region are inadequate tourism infrastructure, accommodation facilities, food and roads. The experience of the tourism cluster «Oberih» (Protective Charm proves the perspectives of agritourism. Developing these two areas together, we

27 CFR 24.301 - Bulk still wine record.

Science.gov (United States)

2010-04-01

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

Tourism for pro-poor and sustainable growth: economic analysis of tourism projects

OpenAIRE

Lin, Tun; De Guzman, Franklin

2007-01-01

Despite the increasing importance of tourism in economic development and the rise of “pro-poor” tourism development strategies, properly designing and implementing tourism projects remain generally a difficult process. There are both theoretical and practical challenges in justifying public sector investments in tourism and properly measuring the projects’ benefits and sustainability. There is a need to come up with an analytical framework that would address these challenges and help ev...

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

Tales of Tourism

DEFF Research Database (Denmark)

Smed, Karina Madsen

2011-01-01

" and the "others". The author discusses to which extent tourism discourse is global as the reception of it has been different depending on the context. Moreover, she reflects on the impact upon this global narrative that the new economic world order will have. The new and emergent economies lead to a flow......Tales of Tourism - Global Changes and tourism discourse by Karina Smed presents us with what has been the dominant discourse of tourism, i.e. a discourse which has had its roots in the West's economic and cultural hegemony and the problem of the formation of identity from the dichotomy "self...... of tourists in the opposite direction: from China, India and Russia to western countries and worldwide and this will probably change the concept of tourism and our idea of identities....

TOURISM'S CHANGING FACE: NEW AGE TOURISM VERSUS OLD TOURISM

Directory of Open Access Journals (Sweden)

Molnar Elisabeta

2011-07-01

Full Text Available Abstract: Times are changing and so are the demands and expectations of the 'new' traveller, the search for different experiences, different adventures, different lifestyles has paved the way for this concept called the 'new tourism' Attention is being turned to exploring new frontiers or daring to go where traditional thought did not allow. "New" tourists however, are increasingly being seen to be environmentally sensitive, displaying respect for the culture of host nations and looking to experience and learn rather than merely stand back and gaze. "New" tourists are participators not spectators. Things that would never appear on the list of the "mass" tourist such as adventure, getting of the beaten track and mingling with the locals are now the foundations of the new tourist experiences. Responding to the shift in market dynamics towards a "New" style of tourist, a number of initiatives have or are likely to fuel the growth of experiential tourism, these include: network tourism initiatives; the development of interpretive highways; the explosion of interpretive centers;the latest trend towards regional base camps. A new era has arrived, and a new kind of tourism is emerging, sustainable, environmentally and socially responsible, and characterized by flexibility and choice. A new type of tourist is driving it: more educated, experienced, independent, conservation-minded, respectful of cultures, and insistent on value for money. Typically these tourists are turning away from travel and prefer to have a high level of involvement in the organisation of their trip.

Types Of Christian Tourism

Directory of Open Access Journals (Sweden)

Cornelia Petroman

2015-10-01

Full Text Available Christian tourism is asub-type of tourism where pilgrims travel alone or in group as missionaries orpilgrims or to spend their free time to recollect; it attracts a large numberof travellers. Christian tourism can be practiced by religious young people,missionaries, participants to religious convents, amateurs of religiouscruises, religious camps, visitors of religious attractions, religiousadventurers. Christian tourism can be considered a sub-type of religioustourism because of the large number of people involved in this type of tourismworldwide. Christian tourism as a sub-category of religious tourism coversthree main sub-types: traditional pilgrimage practiced by most world religions,missionary travel to different areas in the world, and confessional voyage. Thestructure of hospitality industry is common to all types of tourism but, fortraditional pilgrimage, there must be special places for the pilgrims to sleep,eat and pray, because they belong, in most cases, to the medium-income touristcategory.

27 CFR 24.135 - Wine premises alternation.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine premises alternation..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Alternation § 24.135 Wine premises alternation. (a) General. The proprietor of a bonded winery or bonded wine cellar may alternate all or a...

27 CFR 24.303 - Formula wine record.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Formula wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.303 Formula wine record. A proprietor who produces beverage formula wine shall maintain records showing by transaction date the details of production...

A system of tourism attractions

OpenAIRE

Kušen, Eduard

2010-01-01

Although tourism attractions are a basic resource for long term tourism developments, they are not given the proper attention, both, theoretical and practical. Therefore, rare studies of tourism attractions, especially those with the ambition of creating a functional system of tourism attractions, attract special attention. The aim of this paper is to present a new system of tourism attractions. This new system is based on the review of published research on tourism attractions, particularly ...

Evaluation of chemical composition of defect wine distillates

OpenAIRE

Mihaljević Žulj, Marin; Posavec, Barbara; Škvorc, Melanija; Tupajić, Pavica

2016-01-01

The aim of this study was to evaluate the chemical composition of the distillate obtained from wine with off-flavour. The chemical composition of wine distillates obtained by distillation of Chardonnay wine with oxidation off-flavour was investigated. Distillation of wine was carried out using a simple distillation pot still by double distillation and separation the different portion of the first fraction. Volatile compounds of wine and wine distillates (acetaldehyde, ethyl acetate, methanol ...

Mass tourism versus small form tourism case study: Perspective for the development of small form tourism in the municipality of Surčin

Directory of Open Access Journals (Sweden)

Stanić-Jovanović Sara

2015-01-01

Full Text Available The phenomenon of mass tourism development in recent years has undergone certain transformations, in particular, with the appearance of small forms of tourism, having significant prospects for development in the future. Although mass tourism development has represented, for a long time, a successful example of the concept of development of various tourist destinations around the world, in time, it was getting more exposed to criticism. Numerous authors and tourism scholars emphasize negative impact of mass tourism, whereas World Tourism Organization's forecast is in favor of reducing the mass as opposed to small forms of tourism. The small forms of tourism are primarily characterized by individual tours or traveling within small groups, usually consisting of educated, experienced and responsible participants with greater purchasing power when compared to typical tourists, participants of mass tourism. This case study entails prospects for the development of small forms of tourism in Surčin, the youngest of seventeen Belgrade municipalities. Due to its favorable traffic and tourist position, natural resources, cultural heritage and built infrastructure, in recent years, Surčin has become more attractive for individuals and small groups of tourists, positioning itself as a tourist destination for excursions in the market capital. This paper investigated the possibilities for tourism development of small forms of tourism based on the natural environment, cultural heritage, events; adventure, sport and recreation; authentic offer and local tradition as well as the parts of a short city break tour and cruising programs in the area of the Surčin municipality.

ECONOMIC IMPACT OF CULTURAL TOURISM

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Zrinka Zadel

2013-12-01

Full Text Available The subject of analysis in the paper is economic impact of cultural tourism and identification of the main factors which directly affect cultural tourism revenues. Most countries do not have a statistical system of monitoring and analysing individual factors of cultural tourism such as the number of arrivals of cultural tourists and consumption of cultural tourists. Therefore, it is hard to assess the economic impact of cultural tourism. In cultural tourism, cultural assets are prepared and placed on the tourist market, i.e. cultural resources are transformed into cultural tourism products. The main objective is fulfilling tourists' needs, and achieving positive effects which includes economic effects. Identification of the economic impact of cultural tourism is important because cultural resources have an inestimable value for the local community. Tourism valorisation should be used in order to achieve the necessary maximum effects with minimum negative impacts which tourism may leave on cultural resources. The objective of the paper is to identify the economic contribution of cultural tourism in the Republic of Croatia and to propose a model of identification of economic impact of cultural tourism.

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

OpenAIRE

Chang, Kathryn J.; Liz Thach, MW; Olsen, Janeen

2016-01-01

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...

Wine Polyphenols: Potential Agents in Neuroprotection

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Abdelkader Basli

2012-01-01

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

Religious Tourism - a Finnish Perspective

OpenAIRE

Nieminen, Katri

2012-01-01

This thesis deals with religious tourism. The objectives of this study are firstly to understand what religious tourism is, who the tourists attracted to religious tourism are, what the destinations and motives for religious holidays are and what the future of religious tourism looks like. This study is limited to dealing with Christian religious tourism. There is a survey made to find out firstly how religious tourism is understood and what the important destinations for religious touri...

"I like the sound of that!" Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines.

Science.gov (United States)

Danner, Lukas; Johnson, Trent E; Ristic, Renata; Meiselman, Herbert L; Bastian, Susan E P

2017-09-01

This study investigated how information, typically presented on wine back-labels or wine company websites, influences consumers' expected liking, informed liking, wine-evoked emotions and willingness to pay for Australian white wines. Regular white wine consumers (n=126) evaluated the same set of three commercially available white wines (mono-varietal Chardonnay, Riesling, Sauvignon Blanc) under three information levels. Session 1, blind tasting (no information provided) and Session 2, informed tasting (held at least 1week later) with both basic (sensory description of the wines) and elaborate (sensory plus high wine quality and favourable winery information) descriptions followed by liking, wine-evoked emotions (measured with the Australian Wine Evoked Emotions Lexicon (AWEEL)) and willingness to pay evaluations. Before tasting the wine in session 2, consumers also rated expected liking. Results showed that information level had a significant effect on all investigated variables. The elaborate information level evoked higher expectations before tasting the wines, plus resulted in higher liking ratings, elicitation of more intense positive (e.g. contented, happy and warm-hearted) and less intense negative emotions (e.g. embarrassed and unfulfilled), and a substantial increase in willingness to pay after tasting the wines compared to the blind condition, with the basic condition ranging in-between. These results were consistent across the three wine samples. Furthermore, if the liking rating after tasting the wines matched the expected liking or exceeded the expectations by 1 point on a 9-point hedonic scale, participants felt the most intense positive emotions and the least intense negative emotions. Whereas, if the expectations were not met or the actual liking exceeded the expectations by >2 points, participants felt less intense positive and more intense negative emotions. This highlights not only the importance of well written and accurate wine descriptions

Adventure tourism

DEFF Research Database (Denmark)

Løseth, Kristin

In a rapidly changing tourism industry, the international competition is strong and the well-travelled tourists have high expectations. This has led to an increasing emphasis on the development of new services and experiences to attract tourists’ attention. Innovation has become a “buzz-word”, seen...... as essential for survival and growth. With cases from Norway and NZ this thesis examines what innovation means in the context of adventure tourism businesses, and explore relations between such change processes and the available knowledge resources of the business. Several factors influence the knowledge...... resources of a given business, and this study looks specifically at how the size of the business, its location, and the maturity of the specific adventure tourism activity shapes processes of knowledge development and innovation. The study takes it starting point in research on small businesses and tourism...

Communist heritage tourism and red tourism: concepts, development and problems

Directory of Open Access Journals (Sweden)

COSMIN CIPRIAN CARABA

2011-04-01

Full Text Available The second part of the 20th century has been marked by the competition between capitalism and communism. The “Autumn of Nations” put an end to the Eastern Bloc, but each former communist country in Central and Eastern Europe still possesses heritage sites reminding of the communist period. These heritage sites are turning into major tourist attractions, being sought by western tourists. Halfway around the world the Chinese Communist Party is trying to develop Red Tourism, a specific type of cultural tourism, based on heritage sites of the Chinese communist revolution. While the two tourism types use communist heritage as primary resource there are several differences between them. The study compares European communist heritage tourism with Chinese “Red Tourism”, analyzing their emergence, development and the problems they face, especially regarding heritage interpretation. This paper will try to provide a theoretical base for studying communist heritage tourism in former communist countries of Central and Eastern Europe.

27 CFR 26.97 - Marking containers of wine.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Marking containers of wine... Liquors and Articles in Puerto Rico Wine § 26.97 Marking containers of wine. Containers of wine of Puerto... winemaker, the serial number of the container, the kind and taxable grade of the wine, the gallon content...

Trends in family tourism

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Heike A. Schänzel

2015-03-01

Full Text Available Purpose – Families represent a large and growing market for the tourism industry. Family tourism is driven by the increasing importance placed on promoting family togetherness, keeping family bonds alive and creating family memories. Predictions for the future of family travel are shaped by changes in demography and social structures. With global mobility families are increasingly geographically dispersed and new family markets are emerging. The purpose of this paper is to discuss the trends that shape the understanding of families and family tourism. Design/methodology/approach – This paper examines ten trends that the authors as experts in the field identify of importance and significance for the future of family tourism. Findings – What emerges is that the future of family tourism lies in capturing the increasing heterogeneity, fluidity and mobility of the family market. Originality/value – The paper contributes to the understanding about the changes taking place in family tourism and what it means to the tourism industry in the future.

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

OpenAIRE

Saltman Y; Johnson TE; Wilkinson KL; Bastian SEP

2015-01-01

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

27 CFR 1.61 - Use of wine.

Science.gov (United States)

2010-04-01

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

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

CSIR Research Space (South Africa)

Strong, PJ

2008-09-01

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

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...

Changes in the International Wine Market

OpenAIRE

Vlahović, Branislav; Puškarić, Anton; Tomašević, Dejan

2013-01-01

Knowing international market is a basis for segmentation and making right and timely marketing decisions regarding wine export. In this piece, we have analized the international wine market, and determined changes in international turnover, with largest importers and exporters for the period of 2001 - 2011. The average wine export in the world was 8,4 tons, with a growth tendency of 5,0% per year. Converted in money, the average export amounted to 22 billion US Dollars, which makes wine one o...

Qualitative research, tourism

DEFF Research Database (Denmark)

Ren, Carina Bregnholm

2016-01-01

of qualitative research has meant a need to question and redefine criteria and research standards otherwise used in tourism research, as qualitative approach does not (seek to) conform to ideals such as truth, objectivity, and validity retrieved in the positivist sciences. In order to develop new ways by which......, the understanding of qualitative research as unable (or rather unwilling) to deliver the types of outcome which “explain and predict” tourism, has impacted upon its ability to gain general acceptance. Only slowly has tourism research made room for the changes in social and cultural sciences, which since the 1960s......Qualitative research, tourism Qualitative research refers to research applying a range of qualitative methods in order to inductively explore, interpret, and understand a given field or object under study. Qualitative research in tourism takes its inspiration primarily from the cultural and social...

From Cultural Tourism to Creative Tourism : European Perspectives

NARCIS (Netherlands)

Richards, G.W.

2002-01-01

Cultural tourism is seen as a major growth market in Europe, although empirical evidence is still relatively sparse. An analysis is presented of the ATLAS survey data for 2002 as well as research conducted at the Rotterdam Cultural Capital Event in 2001. These data indicate that cultural tourism

Contributions de l'œnotourisme pour la Vitiviniculture de l'État de São Paulo (Brésil

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Verdi Adriana Renata

2017-01-01

Full Text Available The Pro-wine project, funded by the Foundation for Research Support of the State of São Paulo - FAPESP, characterized the progress of a group of small wine producers in the State of São Paulo from the insertion in the routes rural tourism and wine tourism. The main wine routes of the state are located in the metropolitan area of São Paulo and express traditional regions of wine production. This work aims to highlight the main contributions of wine tourism to the wine industry of the State of São Paulo, mainly: enhancement of the landscape, strengthening of governance, formalization of the smallholder and improvement of production quality. The work is based on the results of projects financed by FAPESP: “The Modalities of Territorial Governance in the State of São Paulo: coordination, territories, public policies and development” (2011/50837-9 and “Territorial Governance in Brazil: institutional specificities, spatial logics and development policies” (2015/25136-8. The growing demand of tourists increases the potential of the wine business with new investments in the productive structure. The need for expansion of activity vitivinicole and conquest of new markets goes through formalization through the organization of cooperatives and governance between agents.

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.

MARKETING AND SUSTAINABLE TOURISM

OpenAIRE

Silvia Muhcină

2007-01-01

Among others, tourism marketing has the purpose to facilitate the process of conceiving and developing those specific tourism products, which better corresponding to different tourists categories' needs. These products are created going from utilization of some natural and human resources, considered as tourism attraction. In the sustainable development spirit, marketers must conceive harmonious tourism product policies; as to satisfy the actual tourists' needs and future tourists generation'...

Education Related to Tourism Received by Polish Tourism and Recreation Students in Childhood and Adolescence and its Impact on their Tourism Activity

Directory of Open Access Journals (Sweden)

Omelan Aneta

2015-09-01

Full Text Available Introduction. If activity related to tourism is planned effectively and performed in a responsible way, it can satisfy many human needs. In order to make it possible for members of modern society to fully benefit from tourism, however, it is necessary to undertake action aimed at promoting tourism, fostering its development, stimulating the need to travel, and helping tourists adopt certain habits. The aim of the study was to collect information concerning the impact of family, school, and community organisations on the tourism activity of students of tourism and recreation.

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...

Tourism Sociabilities and Place

DEFF Research Database (Denmark)

Bødker, Mads; Browning, David

2013-01-01

Proposing new design opportunities, this paper challenges received notions of tourism, arguing that tourism is fundamentally social and concerned with making place. This turn makes tourism not only a convenient testing ground for technology concepts, but increasingly also for more sensitive...... renderings of, and interventions in, tourism as a relational and social practice. Using examples from commercial, arts, and design projects, and providing excerpts from our own fieldwork and design workshops with tourists and locals, this paper outlines three challenges through a conceptual lens that we see...... as productive for appropriate interaction design of tourism technologies....

Chinese Tourism to Scandinavia

DEFF Research Database (Denmark)

Jørgensen, Matias Thuen

This thesis adopts a novel qualitative approach that provides a deeper understanding of the tourism distribution phenomenon and of China outbound tourism to Scandinavia. Gaps in existing knowledge have been revealed through an extensive review of the literature on tourism distribution and on China...... outbound tourism. The reviews show that there has been little research, which provides deep understandings of the distribution process for China outbound tourists. Most studies of China outbound tourism focused on tourists in isolation and deployed quantitative methods to understand discrete elements...... such as motivations or image. These studies often ignored actors other than the tourists themselves and did not consider other influencing relationships and factors. This thesis questions such approaches and proposes that tourism distribution is also affected by enactments, relations and factors, which have little...

Tourism in Rural Environment

Directory of Open Access Journals (Sweden)

MIHAI IELENICZ

2013-01-01

Full Text Available Rural tourism is now determined by limited economic opportunities, poor infrastructure, low motivation to possible offers, lack of proper service guarantees. Nearly 500 Romanian villages are already tourist locations, with certain characteristics determined by a heritage item, or complex ones when multiple components lead to various activities. This paper includes a typology of tourist villages in Romania according to the types of practiced tourist activities, insisting on the use of a more comprehensive terminology: tourism in rural environment, participative and creative tourism in rural areas. Tourism becomes a system accepted in the rural environment as a real opportunity for economic development with multiple social consequences. By multiplying tourism potential to meet tourists’ demands, many villages will get tourism valences with various activities in this filed, including environment protection.

Tourism And Environment: Toward Promoting Sustainable Development Of Tourism: A Human Rights Perspective

Directory of Open Access Journals (Sweden)

Ni Ketut Supasti Dharmawan

2012-01-01

Full Text Available Tourism activities in era globalization bring positive and negative impacts especially for the host countries destination. To minimize the negative impacts it is very important to always promote the sustainable development of tourism including from a human rights perspective. This paper will discuss concerning who have responsibility to promote a human rights related with sustainable development of tourism. To explore the topic in this article, Author will study both international human rights instruments and environmental convention as well as the soft law regarding the tourism sector such as the UN WTO Global Code Of Ethics. The Law No. 10 Year 2009 concerning Indonesia Tourism Law is also part of legal material studied in this paper. There are national, international legal instruments of the human rights as well as UNWTO Global Codes of Ethics which can be utilized to promote sustainable tourism through human rights perspective. It is considered that all stakeholders have responsibility to promote sustainable development of tourism.

Medical Tourism as an important niche of Tourism Development in South Africa

Directory of Open Access Journals (Sweden)

A Nicolaides

2011-01-01

Full Text Available When tourists travel to another country for Medical treatment as well as for sightseeing, the practice is called medical tourism. In the last few years this trend has increased. This emergent global trend of increased medical tourism is expected to gain momentum in the coming decades as travelers seek destinations abroad that are associated with wellness and affordable medical care. How countries are marketing medical tourism destinations and the choices of consumers in this regard are important aspects for the South African tourism market to consider. Additionally, the economic impact of medical tourism on countries such as India, where it is virtually a routine practice, and how tourism may be affected by the development of medical pharmaceuticals, medical equipment, and medical industry job creation, are aspects worthy of consideration as South Africa seeks to obtain an important part of the market. Medical tourists cannot make an informed choice about treatment when comparing different hospitals in different countries and at best make a partially informed choice. The strategy is to get them to come to South Africa because we are a preferred option with a good reputation in healthcare. This article seeks to address these issues and make suggestions on how medical tourism offerings can be improved in South Africa so as to make medical tourism increase in volume.

Different preferences for wine communication

Directory of Open Access Journals (Sweden)

Sandro Sillani

2017-06-01

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

Determination of wine authenticity and geographical origin by measuring non-exchangeable hydrogen stable isotopes in wine ethanol with EIM-IRMS® methodology in combination with δ18O values obtained from wine water.

Science.gov (United States)

Smajlovic, Ivan; Glavanovic, Mirko; Sparks, Kimberlee L.; Sparks, Jed P.; Jovic, Slobodan

2014-05-01

Wine consumption has grown significantly in the last two decades, with the United States being the leading consumer of wine in the world. It is also the second largest wine producer and importer after the European Union, which consists of 27 European countries. The world has seen a significant increase in production from new world countries, especially the United States, Australia and Chile, and wine imports have grown significantly with this globalization. The quality and authenticity of products have become critical concerns. With the amount of wine being imported the need for verifying wine authenticity and understanding procedures used in wine making has become more important than ever. Understanding the origin of consumed wine in rapidly expanding global economy has become fundamental in order to control quality and protect consumers. In our previous scientific work we have shown that EIM-IRMS®, Ethanol Isotope Measurement - Isotope Ratio Mass Spectrometry (EIM-IRMS®), is capable of providing unique molecular fingerprint that cannot be reproduced or counterfeited. Today we know that δ18O value from the wine water is one of the most important parameters which can give information about wine geographical origin. Earlier we have suggested that grape juice or grape pulp is a closed biochemical system in which all chemical compounds stand in dynamic equilibrium and are in direct connection with each other. Taking that into consideration we have concluded that if system is genuine and if no water, or no sugar has been added to the grape must or grape juice prior to alcoholic fermentation, then ethanol which is made in process of alcoholic fermentation will have specific δD value of non-exchangeable hydrogen stable isotopes which will be in range from -205 to -215 ‰ vs. V-SMOW. In this work we will show that this value, which we named δDn (non-exchangeable hydrogen stable isotopes in ethanol), is very important because it can support or refute conclusions

There Is No Such Thing as Sustainable Tourism: Re-Conceptualizing Tourism as a Tool for Sustainability

Directory of Open Access Journals (Sweden)

Gianna Moscardo

2014-04-01

Full Text Available Increased global concern about sustainability has placed pressure on businesses to justify the value of their products and services beyond personal profit and to take responsibility for the negative impacts of their activities. Tourism is particularly susceptible to this pressure, given its generally poor track record in terms of negative social, cultural and environmental impacts, and the lack of compelling evidence of benefits for either the individual tourist or destination communities. While the management of tourism impacts and the relationship between tourism and sustainability have been paid considerable attention by tourism academics, there is little evidence of any significant change in tourism practice. This paper will argue that this lack of change reflects problems in the way tourism academics have conceptualized sustainable tourism. After reviewing these problems with sustainable tourism, this paper will offer an alternative framework for sustainable tourism that focuses on the concept of quality-of-life, recognizes the complexity of tourism within local and global systems, adheres to the principles of responsible tourism, and explicitly assesses the value of tourism as one tool, amongst many, for sustainability. One potential application of the framework will be demonstrated with a case study of tourism development on Magnetic Island in Australia.

Polyphenols produced during red wine ageing.

Science.gov (United States)

Brouillard, R; George, F; Fougerousse, A

1997-01-01

Over the past few years, it has been accepted that a moderate red wine consumption is a factor beneficial to human health. Indeed, people of France and Italy, the two major wine-producing European countries, eat a lot of fatty foods but suffer less from fatal heart strokes than people in North-America or in the northern regions of Europe, where wine is not consumed on a regular basis. For a time, ethanol was thought to be the "good" chemical species hiding behind what is known as the "French paradox". Researchers now have turned their investigations towards a family of natural substances called "polyphenols", which are only found in plants and are abundant in grapes. It is well known that these molecules behave as radical scavengers and antioxidants, and it has been demonstrated that they can protect cholesterol in the LDL species from oxidation, a process thought to be at the origin of many fatal heart attacks. However, taken one by one, it remains difficult to demonstrate which are the best polyphenols as far as their antioxidant activities are concerned. The main obstacle in that kind of research is not the design of the chemical and biological tests themselves, but surprisingly enough, the limited access to chemically pure and structurally elucidated polyphenolic compounds. In this article, particular attention will be paid to polyphenols of red wine made from Vitis vinifera cultivars. With respect to the "French paradox", we address the following question: are wine polyphenolic compounds identical to those found in grapes (skin, pulp and seed), or are there biochemical modifications specifically taking place on the native flavonoids when a wine ages? Indeed, structural changes occur during wine conservation, and one of the most studied of those changes concerns red wine colour evolution, called "wine ageing". As a wine ages, it has been demonstrated that the initially present grape pigments slowly turn into new more stable red pigments. That phenomenon goes on

Oxidation mechanisms occurring in wines

OpenAIRE

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

2011-01-01

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

27 CFR 31.232 - Wine bottling.

Science.gov (United States)

2010-04-01

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

PROMOTING SUSTAINABILITY OF TOURISM BY CREATIVE TOURISM DEVELOPMENT: HOW FAR IS SLOVENIA?

Directory of Open Access Journals (Sweden)

Romana Korez-Vide

2013-01-01

Full Text Available In this paper we introduce sustainability dimensions of creative tourism and develop a model of sustainable creative tourism. The concepts of culture-based creativity and sustainability as tools for a value-adding impact on cultural tourism and local culture are discussed in the theoretical part of the paper. Our empirical analysis reveals that higher GDP per capita does not necessary correlate with higher competitiveness of an economy: a comparison analysis of Slovenian and Estonian international competitive positions in various domains shows several weaknesses of Slovenian competitiveness and offers an explanation for indispensable systemic view on tourism competitiveness. Our world wide web analysis of the steps made in creative tourism development in both countries indicates Estonian advantage, which could be taken as an example of good practice. Some suggestions for Slovenian policymaking with regard to institutional support for culture-based creativity and creative tourism development are made in the final part of the paper.

Green Tourism Marketing Model1

OpenAIRE

Hasan, Ali

2015-01-01

Green Tourism Marketing Model research as efforts to develop environmentally friendly tourism destination, the synergy of government, business and community participation become the driving force of tourism product development with highly competitive. In the long term, this research aims to provide the marketing concept of green tourism as economic development efforts and strengthen the environment (eco-growth) through the development of green tourism marketing models. The ...

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.

Co-designing smart tourism

DEFF Research Database (Denmark)

Liburd, Janne J.; Nielsen, Tanja K.; Heape, Chris

2017-01-01

Emerging theories of smart tourism are chiefly concerned with how Internet Communication Technology and Big Data can influence marketing, product and destination development. The risk being that an overt focus on formal outcomes, namely technology, products and services, diverts attention from how...... things and operations are actually achieved. This paper challenges the notions of smart and value co-creation by introducing tourism co-design as a learning and experiment driven development process. Tourism co-design leverages the communicative interaction between people and enables tourism operators...... to change their practices. Based on fieldwork in the northern part of Denmark we explore how smart tourism can become smarter through tourism co-design processes. We argue that a shift is needed from: How can we efficiently achieve a more or less known goal? To: How can we effectively explore and give sense...

Trade in tourism services

DEFF Research Database (Denmark)

Jensen, Camilla; Zhang, Jie

2013-01-01

The article addresses two questions related with tourism as a service trade. Can tourism be explained as other export activities? Does service liberalisation have a positive or negative impact on tourism receipts in destination countries? Previous research has either focused on the demand side...... factors (i.e. factors of demand in the origin countries) or on tourism as a long-run factor of economic growth. The research shows that a complementary perspective such as that offered by trade in a supply side perspective can render additional insights towards understanding tourism. This approach can...... explain why countries have absolute and comparative advantage. Another finding is that tourism as an export can be explained by some of the same destination factors that explain other service exports. Using different panel estimators the importance of supply side factors that are to some extent exclusive...

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

OpenAIRE

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

2016-01-01

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

Libel Tourism

DEFF Research Database (Denmark)

Arnt Nielsen, Peter

2013-01-01

Libel tourism, which is much related to the UK, is caused by a mixture of factors, such as the law applicable, national and European rules of jurisdiction, national choice of law rules, and case law of the CJEU. These issues as well as aspects of recognition and enforcement of libel judgments...... in the US and EU are examined. Proposals for reform and legislative action in the EU are made. The effect of the Defamation Act 2013 on libel tourism, in which the UK attempts to strike a better balance between freedom of expression and privacy and to deal with libel tourism, is examined....

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

Current Issues in Tourism

OpenAIRE

Xu, Shi; Martinez, Larry R.; Hubert, Van Hoof; Tews, Michael; Torres, Leonardo; Farfán, Karina

2015-01-01

Ram (2015 Ram, Y. (2015). Hostility or hospitality? A review on violence, bullying and sexual harassment in the tourism and hospitality industry. Current Issues in Tourism. doi:10.1080/13683500.2015.1064364 [Taylor & Francis Online], [Google Scholar] . Hostility or hospitality? A review on violence, bullying and sexual harassment in the tourism and hospitality industry. Current Issues in Tourism. doi:10.1080/13683500.2015.1064364) posits that violence and harassment are areas of concern...

Usages of the internet and e-tourism. Towards a new economy of tourism

OpenAIRE

Christian Longhi

2008-01-01

This paper analyses the impact of internet on the organization of industry and the marketdynamics in the tourism activities, focusing in the European scene. Tourism incorporates many features ofthe contemporaneous information and communication economy. Even if e-tourism still stands for a smallshare of the whole tourism activity, the paper establishes that the internet basically explains theorganization of the activities and markets that emerge today. A relevant analytical framework able toap...

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.

Tourism Village Model Based on Local Indigenous: Case Study of Nongkosawit Tourism Village, Gunungpati, Semarang

Science.gov (United States)

Kurniasih; Nihayah, Dyah Maya; Sudibyo, Syafitri Amalia; Winda, Fajri Nur

2018-02-01

Officially, Nongkosawit Village has become a tourism village since 2012. However, the economic impact has not been received by the society yet because of inappropriate tourism village model. Therefore, this study aims to find out the best model for the development of Nongkosawit Tourism Village. This research used Analytical Hierarchy Process method. The results of this research shows that the model of tourism village which was suitable to the local indigenous of Nongkosawit Tourism Village was the cultural based tourism village with the percentage of 58%. Therefore, it is necessary to do re-orientation from the natural-based village model into the cultural-based village model by raising and exploring the existing culture through unique and different tourism products.

Wine Flavonoids in Health and Disease Prevention.

Science.gov (United States)

Fernandes, Iva; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; de Freitas, Victor

2017-02-14

Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids bioavailability and their health

Wine Flavonoids in Health and Disease Prevention

Directory of Open Access Journals (Sweden)

Iva Fernandes

2017-02-01

Full Text Available Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.

Science.gov (United States)

Bindon, Keren; Varela, Cristian; Kennedy, James; Holt, Helen; Herderich, Markus

2013-06-01

The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at juice soluble solids from 20 to 26 °Brix which corresponded to a range of wine ethanol concentrations between 12% and 15.5%. Grape anthocyanin and skin tannin concentration increased as ripening progressed, while seed tannin declined. In the corresponding wines, monomeric anthocyanin and wine tannin concentration increased with harvest date, consistent with an enhanced extraction of skin-derived phenolics. In wines, there was an observed increase in yeast-derived metabolites, including volatile esters, dimethyl sulfide, glycerol and mannoproteins with harvest date. Wine volatiles which were significantly influenced by harvest date were isobutyl methoxypyrazine, C(6) alcohols and hexyl acetate, all of which decreased as ripening progressed. The implications of harvest date for wine composition is discussed in terms of both grape composition and yeast metabolism. Copyright © 2012 Elsevier Ltd. All rights reserved.

Soft Power and Tourism: A Study of Chinese Outbound Tourism to Africa

Directory of Open Access Journals (Sweden)

Yu-Wen Chen

2016-12-01

Full Text Available The increase of Sino-African interactions in trade, aid and investments has attracted Chinese tourists to Africa. The Beijing Action Plan of the Forum on China-Africa Cooperation (FOCAC outlines China’s cultural diplomacy in Africa, delineating a number of areas of cultural cooperation: education; press, publishing and media; and tourism and people-to-people exchange programs in academia and think tanks among young people, women and athletes. Though scholars of International relations (IR have detected that tourism is one way of manifesting soft power, they do not feel comfortable nor ready to place the promotion of tourism into standard IR discourse. This is in contrast to scholars of tourism studies who have recognized the political nature of China's outbound tourism, particularly to less-developed areas such as Africa. In this paper, we have argued that the Chinese government uses outbound tourism to perform its perceived relationship with African countries; that is, Beijing aspires to be seen as a benign rising power willing to help weaker countries develop and establish harmonious ties. It is hard to separate the economic and cultural functions of outbound tourism, each of which reinforces the other, although not without limits. We find that not all African countries’ national tourism policies are capable of, or willing to prioritize, attracting Chinese tourists. Moreover, we find that South Africa is most active in working with public relations companies in China to promote South Africa as a tourist destination.

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.

Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys Taint in Wine

Directory of Open Access Journals (Sweden)

Pallavi Mohekar

2018-03-01

Full Text Available Trans-2-decenal and tridecane are compounds found in wine made from brown marmorated stink bug (BMSB-contaminated grapes. The effectiveness of post-fermentation processes on reducing their concentration in finished wine and their longevity during wine aging was evaluated. Red wines containing trans-2-decenal were treated with fining agents and put through reverse osmosis filtration. The efficacy of these treatments was determined using chemical analysis (MDGC-MS and sensory descriptive analysis. Tridecane and trans-2-decenal concentrations in red and white wine were determined at bottle aging durations of 0, 6, 12 and 24 months using MDGC-MS. Reverse osmosis was found to be partially successful in removing trans-2-decenal concentration from finished wine. While tridecane and trans-2-decenal concentrations decreased during bottle aging, post-fermentative fining treatments were not effective at removing these compounds. Although French oak did not alter the concentration of tridecane and trans-2-decenal in red wine, it did mask the expression of BMSB-related sensory characters. Because of the ineffectiveness of removing BMSB taint post-fermentation, BMSB densities in the grape clusters should be minimized so that the taint does not occur in the wine.

What Drives Local Wine Expenditure in Kentucky, Ohio, Tennessee and Pennsylvania? A Consumer Behavior and Wine Market Segmentation Analysis

OpenAIRE

Deng, Xueting; Woods, Timothy

2014-01-01

This study explores wine expenditure driven factors for consumers in the United States by employing a four-state consumer behaviors study. A market segmentation method is applied to investigate spending patterns of wine consumers in Pennsylvania, Ohio, Kentucky, and Tennessee. Determinants including market segmentation measurements, lifestyle factors and demographic variables are investigated and compared for their significance in driving local wine expenditure, local wine purchase probabilit...

Social tourism in Russia

OpenAIRE

Volkova Tatiana Aleksandrovna; Karpova Julia Igorevna; Minenkova Vera Vladimirovna; Khodykina Anna Fedorovna

2015-01-01

Social tourism is one of the most important types of tourism in the system of tourism industry, and a serious impulse is needed for its development and getting attention of the state and business to it. Currently the means of federal and regional budgets decrease by sanatorium treatment of citizens entitled to benefits from year to year. Development of social tourism is absolutely necessary, economically justified and profitable. At current reproduction of human resources is impor...

Tourism Equilibrium Price Trends

OpenAIRE

Mohammad Mohebi; Khalid A. Rahim

2012-01-01

Problem statement: A review of the tourism history shows that tourism as an industry was virtually unknown in Malaysia until the late 1960s. Since then, it has developed and grown into a major industry, making an important contribution to the country's economy. By allocating substantial funds to the promotion of tourism and the provision of the necessary infrastructure, the government has played an important role in the impressive progress of the Malaysian tourism industry. One of the importa...

Tourism, Environment, territory: the indicators; Tourisme, environnement, territoires: les indicateurs

Energy Technology Data Exchange (ETDEWEB)

NONE

2000-12-01

Tourism is a growing rapidly sector and the impacts on the environment are more and more significant. In this framework a study has been realized on the following three topics: the spatial and temporal concentrations bounded to the tourism and the environmental impacts; the greenhouse gases, the wastes and the noise generated by the increase of the transportation sector bounded to the tourism; a sectoral analysis of the environmental impacts function of the area (sea, mountain, country). (A.L.B.)

Interaction between cultural/creative tourism and tourism/cultural heritage industries

OpenAIRE

Jurėnienė, Virginija

2016-01-01

The chapter presents a review of the conceptions of cultural and creative tourism, their resources, objectives and their benefit and damage to the nature and the society. It is very important in the postmodern society to not only develop cultural tourism that is one of the most rapidly growing branches of economy, but also to employ cultural heritage and does not always develop the common heritage and tourism industry. This is an especially sore point because the common cultural heritage and ...

The Chalangeof Voluntourismfor Bali Tourism

OpenAIRE

Turker, Sidhi

2017-01-01

The growth of the tourism product development, alternative and special interest developed nowdays for example religious, sport tourism, and is rapidly growing these days is voluntourism.It is a form of tourism product interest the tourist especially from the wealth countries which have the awareness to support quality development in countries that are developing that made sustainable tourism development benefit and a real advantage for the local community.Bali as a growing tourism...