Academic literature on the topic 'Counterfeiting of wine and spirits'
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Journal articles on the topic "Counterfeiting of wine and spirits"
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Shen, Anqi. "‘Being Affluent, One Drinks Wine’: Wine Counterfeiting in Mainland China." International Journal for Crime, Justice and Social Democracy 7, no. 4 (December 1, 2018): 16–32. http://dx.doi.org/10.5204/ijcjsd.v7i4.1086.
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This article focuses on wine counterfeiting and the policing of fake wines in mainland China. Relying on rich data drawn from published materials and open sources, it discusses three important themes in relation to product counterfeiting: the definitional issue; the scope, scale and organisation of the counterfeiting business; and law enforcement against product piracy. The aim is to broaden our knowledge about the counterfeiting trade, to develop a clear understanding of the illegitimate market, and to help to renew countermeasures that not only enable the exercising of tighter control over the counterfeiting industry but also disrupt the illegal behaviours of counterfeiters. Rather than place emphasis on the protection of intellectual property rights, this article stresses public health concerns with regard to dangerous counterfeit goods such as fake wines. Examining wine counterfeiting within the existing analytical framework of organised crime research, this article contributes to analysis of the nature of product counterfeiting and the issue of policing counterfeit goods.
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Rimm, Eric B., and Meir J. Stampfer. "Wine, Beer, and Spirits." Circulation 105, no. 24 (June 18, 2002): 2806–7. http://dx.doi.org/10.1161/01.cir.0000022344.79651.cc.
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Giles, Geoffrey J. "Swedish Wine and Spirits Museum." Social History of Alcohol Review 19 (March 1989): 23–24. http://dx.doi.org/10.1086/sharevv19n1p23.
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Hanousek-Cica, Karla, Martina Pezer, Jasna Mrvcic, Damir Stanzer, Jasna Cacic, Vesna Jurak, Mirela Krajnovic, and Jasenka Gajdos-Kljusuric. "Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis." Journal of the Serbian Chemical Society 84, no. 7 (2019): 663–77. http://dx.doi.org/10.2298/jsc190115020h.
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During the ageing period wine spirits are changing their color, chemical composition and sensory characteristics. These changes should be simply monitored. The aim of this study was to develop partial least squares regression (PLS) models for higher alcohols and phenols in wine spirits as well as to show the feasibility of the NIR spectroscopy combined with chemometric tools to distinguish wine spirits and brandies with different ageing degree. To get the reference values, the usual methods for the analysis of spirits drinks were used. Ethanol, esters, acids, methanol and higher alcohols were studied. Wine spirits and brandies phenol composition was determined by liquid chromatography. Principal component analysis (PCA) was used to classify the wine spirits and brandies according to their phenolic and higher alcohols composition. Moreover, the Partial least squares regression (PLS regression) was used to calibrate and predict expected contents of higher alcohols and phenols in the wine spirits. Success of the classification of samples by ageing based on individual alcohols was 93.8 %, while success of the classification based on individual phenols raised to 100 %. This efficiency of the prediction was evaluated by use of linear discriminator analysis (LDA).
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de Beukelaar, Myrthe FA, Marion L. Janse, Aafje Sierksma, Edith JM Feskens, and Jeanne HM de Vries. "How full is your glass? Portion sizes of wine, fortified wine and straight spirits at home in the Netherlands." Public Health Nutrition 22, no. 10 (March 26, 2019): 1727–34. http://dx.doi.org/10.1017/s1368980019000442.
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AbstractObjectiveAlcohol consumption may be wrongly estimated because of inaccurate information on actual portion sizes. We compared portion sizes of wine, fortified wine and straight spirits poured at home with the Dutch standard drink sizes.DesignParticipants measured portion sizes of wine, fortified wine and straight spirits at home up to a maximum of three times and reported these via an online survey. Average portion sizes (in millilitres) were compared with the Dutch standard drink sizes. Portion sizes were compared between subgroups of gender, age, BMI and level of education, and for different glass types.SettingWageningen and surroundings, the Netherlands.ParticipantsAdults (N 201) living in the Netherlands and consuming wine and/or straight spirits at home at least once per week.ResultsParticipants poured on average 129·4 ml white wine and 131·7 ml red wine, which is significantly more than the standard of 100 ml. For fortified wine, the average poured amount was 94·0 ml, significantly more than the standard of 50 ml; also for straight spirits the poured amount was significantly more than the standard (47·0 v. 35 ml).ConclusionsParticipants’ portion sizes of wine, fortified wine and straight spirits poured at home were on average larger than the Dutch standard drink sizes. This suggests that at-home alcohol consumption in the Netherlands is underestimated.
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Gronbaek, M., E. L. Mortensen, K. Mygind, A. T. Andersen, U. Becker, C. Gluud, and T. I. Sorensen. "Beer, wine, spirits and subjective health." Journal of Epidemiology & Community Health 53, no. 11 (November 1, 1999): 721–24. http://dx.doi.org/10.1136/jech.53.11.721.
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Straight, Susan. "Spirits of Guasti." Boom 2, no. 4 (2012): 60–67. http://dx.doi.org/10.1525/boom.2012.2.4.60.
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There was once a city here in Southern California, a lovely replica and reimagining of a village from the Piedmont area of Italy. Once, it was the center of life for hundreds of families who came from the mountains of southern Italy to work for Secondo Guasti, who picked grapes and made them into wine and packed the barrels onto railroad cars. Secondo Guasti built an entire little world here, with a town named for himself. The surrounding land was planted in vineyards, grapes famous for sacramental wines, communion wines, and a world-famous dark red port. The Italian Vineyard Company was the largest vineyard in the world in 1917, with 5,000 acres of grapevines that produced 5 million gallons of wine a year, vintages that were sent all over the world.
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Nelson, Jon P. "Robust Demand Elasticities for Wine and Distilled Spirits: Meta-Analysis with Corrections for Outliers and Publication Bias." Journal of Wine Economics 8, no. 3 (November 20, 2013): 294–317. http://dx.doi.org/10.1017/jwe.2013.24.
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AbstractThis paper conducts a meta-analysis of price and income elasticities for wine and distilled spirits, which correct for outliers and publication bias. The sample of wine elasticities is obtained from 104 primary studies, and the sample of spirits elasticities is obtained from 111 primary studies. Robust weighted-means and meta-regressions are reported that correct for outliers, heterogeneity, heteroskedasticity, dependence, and publication bias. Compared to unweighted averages previously reported in the literature, the analysis yields less-elastic demands for both price and income. Average price elasticities obtained using cumulative meta-analysis are −0.45 for wine and −0.55 for spirits. Average income elasticities are 1.0 for both beverages. Bias due to publication selectivity is important. Country-level differences also are noted for both wine and spirits. Policy implications are discussed for pricing and taxation of alcohol beverages. (JEL Classifications: Q11, C18, I12)
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Valcárcel-Muñoz, Manuel J., María Guerrero-Chanivet, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, and Dominico A. Guillén-Sánchez. "Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use." Foods 10, no. 2 (January 31, 2021): 288. http://dx.doi.org/10.3390/foods10020288.
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Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®. Wood compounds have a substantial influence in the quality of the brandies that are aged in the barrels. In the cellar, the barrels that have been used for many years to keep Sherry wine or other wine spirits are often used for this purpose. When wooden barrels are used for the first time, they release a large amount of compounds into the liquid contained in them. Such amount decreases over time but casks life cycle has remained unexplored until now. The present work has the aim to study the brandies obtained from the same wine spirit after two years ageing in three differently oak casks: namely new, 7 years of use (4 years containing Oloroso wine and 3 years containing wine spirits) and 32 years of use (8 years containing Oloroso wine and 24 years containing wine spirits). According to the results from our experiments, even after 32 years of use, the wood barrels still contribute to modify the organoleptic characteristics of brandy. Moreover, the brandies aged in used barrels were judged more balanced than those aged in new barrels.
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Anjos, Ofélia, Miguel Martínez Comesaña, Ilda Caldeira, Soraia Inês Pedro, Pablo Eguía Oller, and Sara Canas. "Application of Functional Data Analysis and FTIR-ATR Spectroscopy to Discriminate Wine Spirits Ageing Technologies." Mathematics 8, no. 6 (June 2, 2020): 896. http://dx.doi.org/10.3390/math8060896.
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Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels versus alternative using micro-oxygenation and wood staves applied in 1000 L stainless steel tanks), the wood species used (chestnut and oak), and the ageing time (6, 12, and 18 months). For this purpose, several features of the wine spirits were examined: chromatic characteristics resulting from the CIELab method, total phenolic index, concentrations of furfural, ellagic acid, vanillin, and coniferaldehyde, and total content of low molecular weight phenolic compounds determined by HPLC. FDA applied to spectral data highlighted the differentiation between all groups of samples, confirming the differentiation observed with the analytical parameters measured. All samples in the test set were differentiated and correctly assigned to the aged wine spirits by FDA. The FTIR-ATR spectroscopy combined with FDA is a powerful methodology to discriminate wine spirits resulting from different ageing technologies.
Dissertations / Theses on the topic "Counterfeiting of wine and spirits"
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Augustin, Émilie. "La mondialisation favorise-t-elle la criminalité ? : l'étude d'une contrefaçon." Thesis, Bordeaux, 2015. http://www.theses.fr/2015BORD0332.
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Les travaux sur les déterminants de la criminalité intègrent peu le facteur de lamondialisation. La présente thèse vise à pallier ce déficit de réflexion sur la question et à évaluerdans quelle mesure le processus d'ouverture commerciale influe sur les marchés criminels et plusprécisément sur la criminalité économique. L'objectif est également d'utiliser des données desociologie et de sciences politiques pour affiner l'analyse de l'offre par le prisme de la criminalitéorganisée, et ce alors même que les travaux économiques actuels ne s'intéressent qu'à la marge à sescaractéristiques et à son impact sur les marchés criminels transnationaux. Le premier chapitre révèleque la mondialisation, envisagée doublement comme l'augmentation exponentielle des échanges demarchandises et l'accroissement des inégalités, ne permet pas d'expliquer la criminalité dans sonensemble. Pourtant, le résultat est tout autre si l'on précise la problématique en ne retenant qu'unecatégorie d'infractions : la contrefaçon. L'enjeu est alors de spécifier dans quelle mesurel'augmentation de ces fraudes économiques est symptomatique du processus d'intégrationéconomique mais également de la présence d'associations criminelles implantées localement. Enfin,la troisième partie s'attache à réaliser une étude sur les contrefaçons dans la filière vitivinicole enItalie et en FranceStudies on the determinants of crime generally do not incorporate the factor ofglobalization. This thesis aims to assess to what extent the process of trade opening affects criminalmarkets and specifically economic crime. The objective is also to integrate sociology and politicalscience data through the prism of organized crime. The first chapter reveals that globalization,defined as the exponential increase of trade in goods and increasing inequalities, does not explain thecrime as a whole. However, the result is far different as regards economic crime as more specificallycounterfeiting. The objective is then to specify to what extent the increase in these fraud issymptomatic to the process of economic integration and is directly linked with criminal activism.Finally, the third part focuses on a study case on counterfeiting in the wine sector in Italy and France
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Van, Wyk J. T. (Jacobus Tertius). "The EU-SA wine and spirits agreement : implications for South Africa." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/53111.
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Thesis (MBA)--Stellenbosch University, 2002.ENGLISH ABSTRACT: During the negotiating stages of the TOCA, the EU and South Africa could not reach an agreement on the use of certain EU geographical indications related to wine products. The geographical indication issue threatened the signing of the entire TOCA. At the request of the EU, South Africa agreed to negotiate a separate Wine and Spirits Agreement, in order to finalise the TOCA. The EU-SA Wine and Spirits Agreement was eventually negotiated and came into effect on 1 January 2002. The initial issue relating to the geographical indications remained controversial throughout the negotiations and matters were made worst when the initial contentious denominations of Port and Sherry were expanded by the EU to include Grappa, Ouzo, Korn, Kornbrand, Jagertee, Jaqertee, Jagatee and Pacharan. South Africa eventually agreed to phase out the use of these denominations over specified time periods. The current wording of the agreement will also result in South Africa having to yield a variety of well known trade marks such as Nederburg and Roodeberg. Article 7(8) of the Wine Agreement implies that in the case of conflict between a South African wine trade mark and an EU geographical indication for wine, the South African trade mark will always have to yield to the EU geographical indication. The entire geographical indication matter is being contested by South Africa and is still under negotiation. South Africa and the EU agreed to allocate reciprocal duty free tariff quotas to wine products. These tariff quotas will remain effective until the FTA has been established, following the transitional periods as agreed upon in the TOGA. The duty free funds will however not have such a direct impact on the wine industry as have been envisaged initially, because the funds are in the hands of the EU importers. Various business plans are being implemented to allow the South African wine industry to benefit from these and any future funds. The EU offered financial assistance to the value of €15 million for the restructuring of the South African wine industry as well as for the marketing of the South African wine and spirits products. To date none of these funds have been allocated and various proposals have been made to the South African government in order to obtain these funds from the EU. The EU-SA Wine and Spirits Agreement is a continuous evolving agreement, where both parties are allowed to modify the existing agreement with the consent of the other party. Such modifications are allowed with the premise that it would contribute to the facilitation and promotion of trade in wine and spirits products between South Africa and the EU. South Africa must take cognisance of the implications of the EU-SA Wine and Spirits Agreement and ensure that they do not end up losing more than what they are gaining.
AFRIKAANSE OPSOMMING: Sien volteks vir opsomming
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Shields, J. Terry. "An investigation into the drivers of mergers and acquisitions within the spirits & wine industry." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0032/MQ62282.pdf.
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Málková, Lucie. "Klamavé obchodní praktiky se zaměřením na porušování práv duševního vlastnictví." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-151518.
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This master's thesis deals with a topical subject of intellectual property rights infringements as an example of a misleading commercial practice. The aim of the theoretical part is an analysis of the available data covering the topic. The paper also contains Czech and European statistics of goods infringing intellectual property rights. The thesis then focuses mainly on the issue of an illegal alcohol trade. The objective of the practical part is an analysis of consumer preferences and behaviour of Prague residents in the purchase and consumption of spirits. Another objective is an analysis of a change of consumer preferences and behaviour of Prague residents as an impact of recently revealed cases of a sell of harmful alcohol. The objectives are met via a quantitative questionnaire survey.
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Kleintjes, Tania Victoria. "The evaluation of industrial application of Fourier Transform Infrared (FT-IR) spectroscopy and multivariate data analysis techniques for quality control and classification of South African spirit products." Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/85734.
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Thesis (MScAgric)--Stellenbosch University, 2013.ENGLISH ABSTRACT: The WineScan FT120 is widely used in wine laboratories across South Africa. The WineScan FT120 uses Fourier transform infrared (FT-IR) spectroscopy with multivariate data analysis to correlate spectra with chemical compositional data. Ready-to-use, commercially available calibration models for a FT-IR spectroscopy instrument are an advantage for unskilled users and routine analysis. Introducing spirit products to this technology introduced new interferences, which necessitated vastly different calibrations models to compensate for the changes. Accuracy, precision and ruggedness of the reference methods validated during method validation, verified the suitability of the reference methods used to quantify the parameters in question before calibration model building was attempted. Various principal component analysis (PCA) were performed prior to the calibration step with the aim to identify outliers and inspect groupings. PCA models could identify samples with atypical spectra and differentiate between product types. Two tactics regarding data sets for calibration set-up was experimented with, all the products together and calibration models per product. Partial least squares (PLS) regression was used to establish the calibration models for ethanol, density, obscuration and colour. With all the calibration models, the calibration models based on the product specific data sets, achieved better predicting statistics. The best performing ethanol calibration models achieved Residual mean square error of prediction (RMSEP) = 0.038 to 0.106 %v/v and showed significant improvement on previously reported prediction errors by Lachenmeier (2007). The results for the density calibration showed a similar trend, with the product specific calibration models outperforming the calibration model when all samples were included into one calibration model. This study produced novel results for quantification of obscuration (RMSEP = 0.10 and 0.09 in blended brandies and potstill brandies, respectively) and colour (RMSEP < 2.286 gold units) of brandies and whiskies. The correlation coefficients (R²) between true and predicted values, for the four parameters tested, indicated good to excellent precision (0.8 < R² < 1.0). Minimising the variation between the samples of the data set, gave more accurate regression statistics, but this resulted in a lower residual predictive deviation (RPD) value (< 5) that indicated models were not suitable for quantification. Adding more samples per product will add more variability into a data set per product, increase the SD and result in an increase in the RPD. The results pave the way for the development of calibration models for the quantification of other parameters for specific products. Following the groupings of product types, further classifications of brandy brands were investigated. PCA plots showed clear separation between potstill brandies and blended brandies and some degree of clustering between some of the blended brands was observed. Classification of brandies were investigated using the Soft Independent Modeling of Class Analogy (SIMCA) approach resulting in a total correct classification rates between 81.25% and 100% for the various brandy brands. These preliminary results were very promising and highlight the potential of using FT-IR spectroscopy and multivariate classification techniques as a tool for rapid quality control and authentication of brandy brands. Using this work as base for further classification projects, this could be of great benefit to the alcoholic beverage industry of South Africa. Future work will involve the development of a database comprised of more products guaranteed authentic to expand the discriminating options. The results suggest FT-IR spectroscopy could be useful in authentication studies.
AFRIKAANSE OPSOMMING: Die WineScan FT120 is ‘n algemeen gebruikte instrument regoor Suid-Afrika. Die WineScan FT120 gebruik Fourier-transformasie-infrarooi (FT-IR) spektroskopie tesame met multiveranderlike statistiese metodes om spektra te korreleer met chemiese samestellingsdata. Die kommersieël beskikbare kalibrasiemodelle vir die FT-IR spektroskopie-instrument is ‘n voordeel vir onbedrewe gebruikers en roetine ontleding. Blootstelling van spiritusprodukte aan die tegnologie, het nuwe hindernisse bekend gestel en dus is verskillende kalibrasiemodelle genoodsaak om hiervoor te kompenseer. Akkuraatheid, presiesheid en ruheid van die verwysingsmetodes is geëvalueer tydens metodevalidasie. Die verwysingsmetodes is geskik verklaar vir die konstruksie van die kalibrasiemodel met geverifieërde akkurate verwysingsresultate. Verskeie multiveranderlike hoofkomponentanalise (MVK) was uitgevoer voor die kalibrasiestap met die doel om uitskieters te identifiseer en groeperings te inspekteer. MVK modelle kon monsters met atipiese spektra identifiseer en onderskei tussen verskillende produk tipes. Twee taktieke aangaande datastelsamestelling is getoets tydens kalibrasiemodel-opstelling, al die produkte saam en kalibrasiemodelle per produk soos met die MVK aangedui. Parsiële kleinste kwadraat (PKK)- regressie is gebruik vir die opstel van die kalibrasiemodelle vir etanol, digtheid, obskurasie en kleur. Met al die kalibrasiemodelle het die produk spesifieke kalibrasiemodelle beter regressiestatistiek gelewer. Die beste presterende etanol kalibrasiemodelle het ‘n standaardvoorspellingsfout (SVF) = 0.038 tot 0.106 %v/v bereik en het ‘n beduidende verbetering getoon op vorige gerapporteerde studies op spiritusprodukte (Lachenmeier, 2007). Die resultate vir die digtheidskalibrasiemodelle het ‘n eenderse tendens getoon soos die etanol, met die produk spesifieke kalibrasiemodelle wat beter presteer het. Hierdie studie was eerste in sy soort met die kalibrasiemodel vir obskurasie (SVF = 0.10 en 0.09 in gemengde brandewyne en potketel brandewyne, onderskeidelik) en kleur (SVF < 2.286 goud eenhede) van brandewyne en whiskies. Die bepalingskoëffisiënt (R²) vir die vier parameters, dui op goeie tot uitstekende presiesheid (0.8 < R² < 1.0). Vermindering van die variasie tussen die monsters in die datastel, het meer akkurate regressiestatistiek teweeg gebring, maar ‘n laer relatiewe voorspellingsafwyking (RVA) waarde (<5) tot gevolg gehad wat aan dui dat hierdie modelle nie geskik is vir sifting of kwantifisering nie. Die byvoeging van meer monsters per produk sal meer verskeidenheid in die datastel per produk bring, wat dan die standaardafwyking sal laat toeneem en uiteindelik die RVA laat toeneem. Die resultate het die fondasie gelê vir die ontwikkeling van kalibrasiemodelle vir die kwantifisering van ander parameters vir spesifieke produkte. As opvolg tot die groeperings van die produk tipe, waargeneem in die MVK modelle, was klassifikasie van brandewyn handelsmerke ondersoek. MVK modelle het duidelike skeiding gewys tussen potketel en gemengde brandewyne en tot ‘n sekere mate groepering tussen handelsmerke. Klassifikasie van brandewyne was ondersoek met behulp van the Soft Independent Modeling of Class Analogy (SIMCA) met die resultaat van ‘n totale korrekte klassifikasiekoers van tussen 81.25% en 100% vir die verskeie brandewyn handelsmerke. Hierdie voorlopige resultate toon belowend en beklemtoon die potensiaal van FT-IR spektroskopie en chemometrics tegnieke as toerusting vir die vinnige kwaliteitskontrole en egtheid van brandewyn handelsmerke studies. Met hierdie werk as basis vir verdere klassifikasie projekte, kan dit ‘n groot aanwins wees tot die alkoholiese drank industrie van Suid-Afrika. Toekomstige werk sal insluit die ontwikkeling van ‘n databasis saamgestel met meer gewaarborgde egte produkte om die klassifikasie uit te brei.
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Grijalba, Marijuan Nagore. "Contrefaçon du vin : développement de méthodes d'analyse multifactorielles rapides et non destructives pour l'authentification des bouteilles par des techniques spectrochimiques couplées à un rayonnement laser." Thesis, Pau, 2017. http://www.theses.fr/2017PAUU3041/document.
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La connaissance du raisin et du vin est aussi vieille que l’histoire culturelle de l’humanité. Il est bien connu depuis l'ancienne civilisation l'influence du «terroir» sur le vin, c'est-à-dire un espace géographique délimité où une communauté humaine construit au cours de l’histoire un savoir collectif de production qui confère une typicité et engendrent une réputation pour un produit originaire de cet espace géographique. Les grands vins, tout comme les vins de moindre renommée, représentent une cible privilégiée des faussaires. La contrefaçon s’intensifie et se développe en grande partie en Chine. Selon la comission du vin et spiritueux du Comité National des Conseillers du Commerce Extérieur de la France, il existe au moins une bouteille de vin forgé pour chaque bouteille de vin français original. Bien que la Chine ne soit pas le seul fournisseur de vins contrefaits, la croissance rapide du marché du vin dans ce pays et l'absence de lois protégeant la propriété intellectuelle ont déclenché le marché noir. On estime que 20% des vins consommés dans le monde sont contrefaits. Selon l’Office de l’Union Européenne pour la propriété intellectuelle, l’industrie des vins et spiritueux européenne perd environ 1,3 milliard d’euros chaque année du fait de la contrefaçon sur le marché de l’UE, ce que correspond à 3,3% de ventes de ces secteurs, ce qui se traduisent en une perte directe d’environ 4800 emplois. La contrefaçon des vins peut revêtir plusieurs formes et les mesures de lutte contre la contrefaçon en vigueur ont montré leur manque d’efficacité. Ce sont des techniques invasives qui sont utilisés lors de la vérification des vins. Elles sont basées principalement sur une analyse du contenu et nécessitent donc l’ouverture de la bouteille, ce qui est dommageable lorsqu’il s’agit de vins de grande valeur. Le travail présenté ici, présente un nouvel outil de diagnostic non ambigu basé sur l'analyse ultra-trace des matériaux constituant l’emballage (verre, papier et encres, capsule) par ablation laser femtoseconde ICPMS. Cette technique non invasive est rapide (5 minutes environ), permet de détecter des traces élémentaires inférieures au ng/g et n’a pas d’équivalent en terme de performance à ce jour. Dans une première étape, nous avons designée et développé une nouvelle cellule d’ablation qui permet de réaliser l’analyse multiélémentaire direct en n’induisant aucune dégradation visible sur la bouteille. Dans une deuxième étape, la nouvelle cellule d’ablation a été apliquée a l’analyse direct de l’emballage. Pour l’analyse du papier et des encres, en raison du manque de matériaux de référence certifiés, représente un véritable challenge analytique. Nous avons mis au point une approche quantitative en développant nos propres standards par impression jet d’encre de papier à partir de solutions dopées. Finalement, un nouvel outil de diagnostic non ambigu basé sur l’espectroscopie Raman et Infrarouge a été développée pour l’analyse moleculaire qualitatif et direct du papier et des encres afin de compléter les résultats obtenus avec le fsLA-ICPMS. L’instrumentation et ces méthodes de caractérisation des emballages ont été appliquées avec succès à l’analyse d’un grand nombre de bouteilles (n>200) d’origine contrôlée et de bouteilles originaires d’autres pays. Les traitements statistiques des données basés sur une analyse multivariée (PCA, PLS, classification hiérarchique) montrent clairement la distinction entre les bouteilles d’origines et les bouteilles contrefaites en isolant et hiérarchisant les éléments traces à l’origine de cette discrimination. Il a par ailleurs été possible de différencier la signature chimique des bouteilles selon leur origine géographique et le millésimeThe knowledge of grape and wine is as old as the cultural history of humankind. It is well known since the ancient civilizations the influence of the "terroir" on wine, which is a limited geographical space where a human community constructs a collective knowledge of production, which gives wine grapes their distinctive character and generate a reputation for a product originating from this geographical area. The great wines are a prime target for counterfeiters because of their brand value, mostly originating from the Asian market. According to the National Committee of Foreign Trade Advisers of France (Comité National des Conseillers du Commerce Extérieur de la France, CNCCEF) the wine fraud is not just a matter of a few bottles but also includes an entire clandestine industry. According to the Wine and Spirits Commission of the CNCCEF, there is at least one bottle of forged wine for each bottle of original French wine in China. Although China is not the only supplier of counterfeited wines, the rapid growth of the wine market in this country and the absence of laws protecting intellectual property have triggered the counterfeit market. It is estimated that 20% of the wines consumed in the world are counterfeit. In fact, according to the European Union Intellectual Property Office, it is estimated that the legitimate industries losses approximately €1.3 billion of revenue annually due to the presence of counterfeit spirits (€740 million) and wine (€530 million) in the EU market, 3.3% of the sector’s sales, which results in a direct loss of about 4,800 jobs. Wine fraud may be categorized in several forms and anti-counterfeiting measures have shown lack of effectiveness. Unfortunately, invasive techniques are used for wine verification purposes, which are mainly based on liquid sampling, requiring opening the bottle that can be fateful when it comes to great value wines. This work presents a new unambiguous diagnostic tool based on the ultra-trace analysis of the wine packaging (glass, paper and inks, capsule) by femtosecond laser ablation coupled to ICPMS. This is a fast (about 5 minutes) and non-invasive technique, which allows detecting trace elements below ng/g and has no equivalent in terms of performance to date. In a first step, we have designed and developed a new ablation cell that allows direct and multi-elemental analysis of the packaging without causing any visible degradation on the bottle. In a second step, the new ablation cell has been applied to the direct analysis of the packaging components. For the analysis of paper and inks, as the lack of certified reference materials represents a real analytical challenge, we have developed a quantitative approach by developing our own standards by printing spiked solution with an inkjet printer. Finally, in order to complement the results obtained with fsLA-ICPMS, a new unambiguous diagnostic tool based on Raman spectroscopy and Infrared spectroscopy has been developed for the qualitative and direct molecular analysis of paper and inks. The instrumentation and packaging characterization methods have been applied to the analysis of a large number of bottles (n> 200) of controlled origin and bottles originating from other countries. The statistical processing of data based on multivariate analysis (PCA, PLS, hierarchical classification) clearly shows the distinction between authentic and counterfeited bottles by isolating and prioritizing the trace elements responsible for this discrimination. It was also possible to distinguish the chemical signature of the bottles according to their geographical origin and the vintage
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Soares, Joana Margarida Granja. "Influência do sistema de envelhecimento no perfil de compostos odorantes de aguardente vínicas." Master's thesis, Universidade de Évora, 2019. http://hdl.handle.net/10174/26218.
Full textAbstract:
A aguardente vínica envelhecida constitui uma bebida complexa do ponto de vista aromático. Para tal complexidade, contribuem os compostos voláteis com capacidade odorante provenientes do destilado, da madeira utilizada no seu envelhecimento, e ainda de diversas interacções que têm lugar nesse processo.
Devido, nomeadamente, à morosidade e onerosidade intrínsecas ao envelhecimento em vasilhas de madeira, a investigação tem procurado desenvolver alternativas mais sustentáveis.
Neste âmbito, o presente estudo compara a influência dos sistemas tradicional (vasilha de madeira) e alternativo (depósito de inox com aduelas mergulhadas e micro-oxigenação), no perfil sensorial e de compostos odorantes de uma aguardente vínica, utilizando-se madeiras de carvalho Limousin e castanheiro, separada e conjuntamente.
Os resultados sugerem que o sistema alternativo de envelhecimento e a madeira de castanheiro conferem maior celeridade ao processo de envelhecimento, pois perante o mesmo tempo de envelhecimento, as aguardentes apresentam características de maior extracção de compostos da madeira e de maior evolução sensorial; Abstract:
Aged wine spirit is known as an aromatically complex drink. Volatile compounds with an odorant capacity from distillate, wood used in its ageing, and the various interactions that take place in this process, all contribute to this complexity.
Due to, particularly, the time and cost inherent to the process of ageing in wooden vessels, research has sought to develop more sustainable alternatives.
In this context, the present study compares the effect of the traditional (wooden vessel) and alternative (stainless steel tank with dipped staves and micro-oxygenation) systems, on the sensory profile and odorant compounds of a wine spirit, using Limousin oak and chestnut woods, separately and together.
The results suggest that the alternative ageing system and the chestnut wood speed up the ageing process, because considering the same ageing time frame, they present characteristics of greater extraction of wood compounds and sensorial evolution.
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Roussey, Claire. "Étude multi-échelle des transferts couplés de liquide et d’oxygène à travers la barrique en chêne et les douelles." Thesis, université Paris-Saclay, 2020. http://www.theses.fr/2020UPAST037.
Full textAbstract:
L’élevage des vins et spiritueux en barrique en chêne modifie leurs qualités organoleptiques par deux phénomènes principaux. D’une part, le bois libère des composés volatiles et non volatiles qui enrichissent la boisson, et, d’autre part, les propriétés du bois permettent une légère oxydation tout au long du vieillissement. Dans ce dernier cas, les modes de transfert d’oxygène ainsi que les facteurs limitants sont aujourd’hui peu connus alors qu’ils sont d’une grande importance dans la qualité du produit final. Cette thèse vise à mieux comprendre la dynamique des transferts d'oxygène dans le chêne, et ce, en présence du front d'imbibition du liquide dû au contact entre le contenu et la surface interne de la barrique. À cette fin, plusieurs montages expérimentaux originaux ont été développés.Dans un premier temps, à l’échelle macroscopique, 4 barriques instrumentées dans un chai ont permis d’étudier ces transferts en conditions réelles. Il se produit une perte de liquide au cours de l’élevage du vin, ce qui génère une dépression interne. Ainsi, à la diffusion d’oxygène à travers la barrique, s’ajoute un phénomène de percolation de l’air vers l’intérieur de la barrique à partir d’un certain seuil de dépression. Ce seuil de percolation peut être atteint lors de variations des conditions en humidité relative et en température du chai, ce qui est expliqué par le changement dimensionnel de la barrique. On constate des apports d’oxygène entre 10 et 100 µg/L par événement de percolation. Ces apports ne sont pas négligeables par rapport à la quantité d’oxygène que le vin reçoit durant son élevage.Dans un second temps, à l’échelle microscopique, chaque mécanisme est traité de façon découplée : diffusion d’oxygène d’une part et suivi du front d’imbibition d’autre part. La diffusion d’oxygène est étudiée pour le chêne sessile (Quercus petraea (Matt.) Liebl.) et le chêne pédonculé (Quercus robur L.) de largeurs de cerne différentes grâce à un dispositif expérimental innovant. Un modèle numérique fondé sur la méthode des volumes finis est employé pour identifier le coefficient de diffusion. On constate une bonne représentation de la diffusion via la simulation. Ensuite, le suivi du front d’imbibition est réalisé par un système d’imagerie à rayons X sur des échantillons de merrains en contact avec de l’eau et de l’éthanol. Un algorithme de corrélation d’images non supervisé est développé pour suivre l’avancée du front de liquide, et ce sur plusieurs mois.Enfin, l’étude des transferts simultanés est réalisée en combinant les deux dernières expériences. On observe alors une forte diminution de la diffusion de l’oxygène avec l’avancée du front d’imbibition dans le bois. Ces résultats nous permettent de mieux appréhender la complexité de la dynamique des transferts d'oxygène lors du vieillissement des vins et spiritueux en barrique en chêneThe aging of wines and spirits in oak barrels modifies their organoleptic qualities by two main phenomena. Firstly, the wood releases volatile and non-volatile compounds that enrich the beverage, and secondly, the wood properties allow a slight oxidation throughout the aging process. In the latter case, the modes of oxygen transfer as well as the limiting factors are little known today, although they are of great importance in the quality of the final product. This thesis aims to provide a better understanding of the dynamics of oxygen transfer in oak, in the presence of the liquid impregnation front due to the contact between the liquid and the internal surface of the barrel. To this end, several original experimental set-ups have been developed.Initially, at the barrel scale, 4 instrumented barrels were placed in a cellar to study the transfers in real conditions. The loss of liquid during aging generates an internal underpressure. Thus, in addition to the diffusion of oxygen through the wood thickness, there is a phenomenon of air percolation towards the inside of the barrel from a certain threshold of the pressure gap. This percolation threshold can be reached during variations in relative humidity and temperature conditions in the cellar, which provoke dimensional changes of the barrel. Oxygen inputs between 10 and 100 µg/L per percolation event are observed. These contributions are not negligible compared to the quantity of oxygen that the wine receives during its aging.Secondly, at the stave scale, each mechanism is treated in a decoupled way: diffusion of oxygen on the one hand and monitoring of the imbibition front on the other. Oxygen diffusion is studied for sessile oak (Quercus petraea (Matt.) Liebl.) and pedunculate oak (Quercus robur L.) with various ring widths using an innovative experimental device. A numerical model based on the finite volume method is used to identify the diffusion coefficient. A good representation of the diffusion via simulation is observed. Next, the imbibition front is monitored by an X-ray imaging system on stave samples in contact with water and ethanol. An unsupervised image correlation algorithm is developed to monitor the progress of the liquid front over several months.Finally, the study of simultaneous transfers is carried out by combining the last two experiments. A strong decrease in oxygen diffusion is then observed with the advance of the imbibition front in the stave thickness. These results allowed us to better apprehend the complexity of the dynamics of oxygen transfer during the aging of wines and spirits in oak barrels
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Volz, Eckehard. "The trade, development and cooperation agreement between the Republic of South Africa and the European Union : an analysis with special regard to the negotiating process, the contents of the agreement, the applicability of WTO law and the Port and Sherry Agreement." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52582.
Full textAbstract:
Thesis (LLM)--University of Stellenbosch, 1999.ENGLISH ABSTRACT: This thesis deals with the Trade, Development and Cooperation Agreement (TDCA) between the European Union and the Republic of South Africa, which was concluded in October 1999. In particular, the agreement is analysed in the light of the negotiating process between the parties, the contents of the agreement, the applicability of WTO law and the compatibility of the agreement with it and the Port and Sherry Agreement. Since the EU emphasised its aim to commence economic and development cooperation with other African, Caribbean and Pacific (ACP) countries on a reciprocal basis during the negotiations for a successor of the Lomé Convention, the TDCA between the EU and South Africa had to be seen as a "pilot project" for future cooperation agreements between countries at different levels of development. The TDCA between the EU and South Africa is therefore not only very important for the two concerned parties, but could serve as an example for further negotiations between the EU and other ACP countries. Thus the purpose of this thesis is to examine the TDCA between the EU and South Africa from a wider global perspective. The thesis is divided into six Chapters: The first Chapter provides an introduction to the circumstances under which the negotiations between the EU and South Africa commenced. It deals briefly with the economic situation in South Africa during the apartheid era and presents reasons why the parties wanted to enter into bilateral negotiations. The introductory part furthermore presents an overview of the contents of the thesis. The second chapter contains a detailed description of the negotiating process that took place between the parties and shows why it took 43 months and 21 rounds of negotiations to reach a deal. South Africa's partial accession to the Lomé Convention and the conclusion of separate agreements such as the Wine and Spirits Agreement, are also analysed. Chapter three presents the various components of the TOCA and illustrates what the negotiators achieved. This chapter on the TOCA concludes with an evaluation of the Agreement and shows the potential benefits to South Africa and the EU. Since the Agreement had to satisfy international rules, the provisions of the General Agreement on Tariffs and TradelWorld Trade Organisation (GATTIWTO) were of major importance. The EC Treaty, however, does not contain any provision that indicates whether, or how, an international agreement like the GATTIWTO penetrates the Community legal order. In Chapter four, accordingly, questions are raised regarding the extent to which the bilateral agreement between South Africa and the EU was influenced by the GATTIWTO provisions and how these rules were incorporated into the agreement. Furthermore, since the parties agreed on the establishment of a free trade area, this chapter deals with the question of in how far the TOCA is in line with Article XXIV GATT. In addition to the GATT provisions, the TOCA is also affected by the Agreement on Trade Related Aspects of Intellectual Property Rights (TRIPs). Therefore Chapter five deals with TRIPs in connection with the TOCA. The use of the terms "Port" and "Sherry" as the major stumbling block to the conclusion of the TOCA is analysed more closely. The final part, namely Chapter six, provides a summary of the results of the investigation. Furthermore, a conclusion is provided with regard to the question of whether the TOeA can be seen as an example for further trade relations between the EU and other ACP countries.
AFRIKAANSE OPSOMMING: Hierdie tesis is gerig op die Handels-, Ontwikkelings- en Samewerkingsooreenkoms (TDGA) tussen die Europese Unie (EU) en die Republiek van Suid Afrika wat in Oktober 1999 gesluit is. Die ooreenkoms word veral in die lig van die onderhandelingsproses tussen die partye, die inhoud van die ooreenkoms, die toepaslikheid van Wêreldhandelsorganisasiereg en die versoenbaarheid daarvan met die ooreenkoms en die Port en Sjerrie-ooreenkoms ontleed. Aangesien die EU sy oogmerk van wederkerige ekonomiese en ontwikkelings-gerigte samewerking met ander lande in Afrika en die Karibiese en Stille Oseaan-Eilande gedurende die onderhandelings vir 'n opvolger van die Lomé Konvensie beklemtoon het, moes die ooreenkoms tussen die EU en Suid-Afrika as 'n "loodsprojek" vir toekomstige samewerkingsooreenkomste tussen lande wat op verskillende vlakke van onwikkeling is, gesien word. Die Handels-, Ontwikkelings- en Samewerkingsooreenkoms tussen die EU en Suid-Afrika is dus nie net baie belangrik vir die betrokke partye nie, maar dit kan ook as 'n voorbeeld vir verdere onderhandelings tussen die EU en lande van Afrika en die Karibiese- en Stille Oseaan-Eilande dien. Die doel van dié tesis is om die Handels-, Ontwikkelings- en Samewekingsooreenkoms tussen die EU en Suid-Afrika vanuit 'n meer globale perspektief te beskou. Die tesis is in ses Hoofstukke ingedeel: Die eerste hoofstuk bied 'n inleiding tot die omstandighede waaronder die onderhandelings tussen die EU en Suid-Afrika begin het. Dit behandel die Suid- Afrikaanse ekonomiese situasie onder apartheid kortliks en toon hoekom die partye tweesydige onderhandelings wou aanknoop. Verder bied die inleidende deel 'n oorsig oor die inhoud van die tesis. Die tweede hoofstuk bevat 'n gedetailleerde beskrywing van die onderhandelingsproses wat tussen die partye plaasgevind het en toon aan waarom dit drie-en-veertig maande geduur het en een-en-twintig onderhandelingsrondtes gekos het om die saak te beklink. Suid-Afrika se gedeeltelike toetrede tot die Lomé Konvensie en die sluit van aparte ooreenkomste soos die Port- en Sjerrieooreenkoms word ook ontleed. Die daaropvolgende hoofstuk bespreek die verskillende komponente van die Handels-, Ontwikkelings- en Samewerkingsooreenkoms en toon wat die onderhandelaars bereik het. Hierdie hoofstuk oor die Ooreenkoms sluit af met 'n evaluering daarvan en dui die potensiële voordele van die Ooreenkoms vir Suid- Afrika en die EU aan. Aangesien die Ooreenkoms internasionale reëls moes tevrede stel, was die voorskrifte van die Algemene Ooreenkoms oor Tariewe en Handel (GATT) van uiterste belang. Die EG-verdrag bevat egter geen voorskrif wat aandui óf, of hoé, 'n internasionale ooreenkoms soos GATTNVTO die regsorde van die Europese Gemeenskap binnedring nie. Die vraag oor in hoeverre die tweesydige ooreenkoms tussen Suid-Afrika en die EU deur die GATTIWTO voorskrifte beïnvloed is, en oor hoe hierdie reëls in die ooreenkoms opgeneem is, word dus in Hoofstuk vier aangeraak. Aangesien die partye ooreengekom het om 'n vrye handeisarea tot stand te bring, behandel hierdie hoofstuk ook die vraag oor in hoeverre die TOGA met Artikel XXIV GATT strook. Tesame met die GATT-voorskrifte word die TOGA ook deur die Ooreenkoms ten opsigte van Handelsverwante Aspekte van Intellektuele Eiendomsreg (TRIPs) geraak. Hoofstuk vyf behandel daarom hierdie aspek ten opsigte van die TOGA. Die gebruik van die terme "Port" en "Sjerrie" as die vernaamste struikelblok tot die sluiting van die TOG-ooreenkoms word ook deegliker ontleed. Die laaste gedeelte, naamlik Hoofstuk ses, bied 'n opsomming van die resultate van die ondersoek. Verder word 'n gevolgtrekking voorsien ten opsigte van vraag of die TOGA as 'n voorbeeld vir verdere handelsverwantskappe tussen die EU en ander lande in Afrika en die Karibiese en Stille Oseaan-eilande beskou kan word.
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Boulay, Claude. "Les politiques et pratiques commerciales québécoises en matière de boissons alcooliques dans le contexte du droit commercial international." Thèse, 2004. http://hdl.handle.net/1866/2377.
Full textAbstract:
Ce mémoire analyse l'impact du droit commercial international sur les politiques
et pratiques commerciales en matière de boissons alcooliques au Québec. Plus
spécifiquement, il examine leur conformité aux obligations contenues au GATT et
aux autres accords commerciaux.
Le premier chapitre présente le régime juridique applicable au commerce de
l'alcool, dans le contexte particulier du partage constitutionnel canadien et de la
délégation du pouvoir provincial à la Société des alcools du Québec (« SAQ »).
Le second chapitre retrace l'évolution historique du marché québécois de l'alcool
et étudie sa structure actuelle, divisée entre un monopole d'État (vins, spiritueux
et bières importées) et l'industrie privée (bières domestiques).
Le troisième chapitre traite des pratiques de la SAQ jugées incompatibles avec le
GATT, soit les majorations de prix discriminatoires, les procédures d'inscription
et de radiation des produits au catalogue et les restrictions d'accès aux points de
vente. Cette partie aborde les accords bilatéraux subséquemment négociés par le
gouvernement fédéral et acceptés par les monopoles provinciaux pour résoudre
ces conflits.
Le dernier chapitre discute de la compatibilité des pratiques actuelles de la SAQ,
en particulier sa méthode de fixation de prix par rapport à l'article II:4 du GATT
(monopoles d'importation) et son nouveau concept de gestion par catégorie en
regard de l'article XVII (entreprises commerciales d'État) et de l'article XI
(restrictions quantitatives).This thesis analyses the impact of international trade law on Quebec's commercial policies and practices relating to alcoholic beverages. More specifically, it examines their conformity with GATT's obligations and other bilateral agreements. The first chapter presents the legal framework pertaining to alcohol trade in the context of the constitutional powers prevailing in Canada and the delegation of Quebec's authority to its liquor board, Société des alcools du Québec. The second chapter reviews the historical evolution of Quebec's a1cohol market and studies its actual structure, which is divided between a state monopoly on one side (wine, spirits and imported beer) and the private sector on the other side (domestic beer). The third chapter outlines how SAQ's practices were declared inconsistent with GATT, namely discriminatory mark-ups, listing and delisting procedures and restrictions on access to points of sale. This section also covers the bilateral agreements subsequently negotiated by the federal govemment and accepted by the provincial monopolies to resolve these conflicts. The final chapter examines the compliance of today's SAQ's policies with GATT's requirements. Particularly, it looks at its practice ofpricing method with respect to Article II:4 (import monopoly) and at its new concept of category management in relation with Article XVII (state trading) and Article XI (quantitative restrictions).
"Mémoire présenté à la Faculté des études supérieures en vue de l'obtention du grade de Maîtrise en Droit (LL.M.)"
Books on the topic "Counterfeiting of wine and spirits"
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1947-, Couturier Michelle, and Godfrey Michael 1959-, eds. Wine, beers, and spirits. Hoboken, N.J: Wiley, 2011.
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Wine and Spirit Education Trust., ed. Exploring wines & spirits. London: Wine & Spirit Education Trust, 1994.
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Rayyis, Jamal A. Food & Wine magazine's wine guide 2003. New York: American Express Pub. Corp., 2002.
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William, Fifield, ed. Alexis Lichine's encyclopedia of wines & spirits. 6th ed. London: Cassell, 1985.
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Fielden, Christopher. Exploring the world of wines and spirits. London: The Trust, 2004.
Find full textBook chapters on the topic "Counterfeiting of wine and spirits"
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Simpkins, W. "Detection of Illicit Spirits." In Wine Analysis, 317–38. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83340-3_11.
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Bertrand, Alain. "Armagnac and Wine-Spirits." In Fermented Beverage Production, 213–38. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4615-0187-9_10.
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Bertrand, A. "Armagnac and wine-spirits." In Fermented Beverage Production, 229–46. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-5214-4_9.
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Grønbæk, Morten. "Beer, Wine, Spirits, and Cardiovascular Disease." In Moderate Alcohol Consumption and Cardiovascular Disease, 121–26. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-011-4307-3_15.
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Vunduk, Jovana, and Sonja Veljović. "Macrofungi in the Production of Alcoholic Beverages Beer, Wine, and Spirits." In Advances in Macrofungi, 108–41. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003096818-10.
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Lalla, Christal. "A Striking Analogy: Journey Thinking, Connectivity and Wine, Spirits and Special Pairings." In Three Pillars of Organization and Leadership in Disruptive Times, 249–56. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-23227-6_24.
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Hoffmann, Michael P., Carrie Koplinka-Loehr, and Danielle L. Eiseman. "Beer, Wine, and Spirits." In Our Changing Menu, 49–69. Cornell University Press, 2021. http://dx.doi.org/10.7591/cornell/9781501754623.003.0005.
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This chapter studies how the menu is changing, highlighting key ingredients along the way, such as hops for beer, olive oil for salads, beef as a main course, rice as a side, and vanilla for desserts. Grains for beer are faced with excessive heat; changes in water quality and quantity are affecting spirits; and wine grape production is shifting to cooler climes. Salads are not immune, with avocados and olives facing more stressful higher temperatures and water shortages. The main course follows, with emphasis on beef, poultry, and fish as well as side dishes, and the chapter looks at how they are facing increased risks from a changing climate. The meal is finished with desserts and coffee. Eight million tons of chocolate is enjoyed worldwide, along with milk products like ice cream and cheese. The problems? Hot cows give less milk; intensifying storms in Madagascar disrupt production of vanilla; and our beloved coffee is at more risk because of spreading pests.
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"Between Wines and Spirits." In Wine Law and Policy, 146–74. Brill | Nijhoff, 2020. http://dx.doi.org/10.1163/9789004438316_007.
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"Demand for Beer, Wine and Spirits." In The Demand for Alcohol, Tobacco and Marijuana, 223–54. Routledge, 2017. http://dx.doi.org/10.4324/9781351147248-17.
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"Consolidation in the Wine and Spirits Industry." In Applied Game Theory and Strategic Behavior, 109–27. Chapman and Hall/CRC, 2009. http://dx.doi.org/10.1201/9781584888444.ch6.
Full textConference papers on the topic "Counterfeiting of wine and spirits"
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Sandi, Stevan, Sanja Radonjic, Jovana Drobnjak, Marko Simeunovic, Biljana Stamatovic, and Tomo Popovic. "Smart tags for brand protection and anti-counterfeiting in wine industry." In 2018 23rd International Scientific-Professional Conference on Information Technology (IT). IEEE, 2018. http://dx.doi.org/10.1109/spit.2018.8350849.
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Zaharov, M. A., and V. A. Zaharova. "Ways to solve the problems of counterfeiting products of the wine industry." In SCIENCE OF RUSSIA: GOALS AND OBJECTIVES. L-Journal, 2020. http://dx.doi.org/10.18411/sr-10-12-2020-29.
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The article deals with the topical issue of combating counterfeit food products, in particular wine-making. The main controllable indicators are given, based on the verification of which it is possible to assess the finished product authenticity, quality and safety. A steady increase in the counterfeiting alcoholic beverages level and ways of solving countering the counterfeit products release in the developing methodological base context a are noted. The finished product monitoring relevance in the domestic market is noted, and the analytical analysis methodology improvement based on it, as well as the updating of the tool base nomenclature.
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Costa, Valter, Armando Sousa, and Ana Reis. "CBIR for a wine anti-counterfeiting system using imagery from cork stoppers." In 2018 13th Iberian Conference on Information Systems and Technologies (CISTI). IEEE, 2018. http://dx.doi.org/10.23919/cisti.2018.8399225.
Full textReports on the topic "Counterfeiting of wine and spirits"
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Saffer, Henry. Alcohol consumption and Tax Differentials Between Beer, Wine and Spirits. Cambridge, MA: National Bureau of Economic Research, December 1989. http://dx.doi.org/10.3386/w3200.
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