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Journal articles on the topic 'Counterfeiting of wine and spirits'

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Published: 4 June 2021
Last updated: 12 February 2022

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1

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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2

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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3

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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4

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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7

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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8

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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9

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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10

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.
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11

Bleich, Stefan, Detlef Degner, Stefan Kropp, Eckart Rüther, and Johannes Kornhuber. "Red wine, spirits, beer and serum homocysteine." Lancet 356, no. 9228 (August 2000): 512. http://dx.doi.org/10.1016/s0140-6736(05)74186-6.

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12

Jayasinghe, Saroj. "Red wine, spirits, beer and serum homocysteine." Lancet 356, no. 9228 (August 2000): 512. http://dx.doi.org/10.1016/s0140-6736(05)74187-8.

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13

Danese, Pamela, Riccardo Mocellin, and Pietro Romano. "Designing blockchain systems to prevent counterfeiting in wine supply chains: a multiple-case study." International Journal of Operations & Production Management 41, no. 13 (February 18, 2021): 1–33. http://dx.doi.org/10.1108/ijopm-12-2019-0781.

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PurposeThe purpose of this paper is to contribute to the debate on blockchain (BC) adoption for preventing counterfeiting by investigating BC systems where different options for BC feeding and reading complement the use of BC technology. By grounding on the situational crime prevention, this study analyses how BC systems can be designed to effectively prevent counterfeiting.Design/methodology/approachThis is a multiple-case study of five Italian wine companies using BC to prevent counterfeiting.FindingsThis study finds that the desired level of upstream/downstream counterfeiting protection that a brand owner intends to guarantee to customers through BC is the key driver to consider in the design of BC systems. The study identifies which variables are relevant to the design of feeding and reading processes and explains how such variables can be modulated in accordance with the desired level of counterfeiting protection.Research limitations/implicationsThe cases investigated are Italian companies within the wine sector, and the BC projects analysed are in the pilot phase.Practical implicationsThe study provides practical suggestions to address the design of BC systems by identifying a set of key variables and explaining how to properly modulate them to face upstream/downstream counterfeiting.Originality/valueThis research applies a new perspective based on the situational crime prevention approach in studying how companies can design BC systems to effectively prevent counterfeiting. It explains how feeding and reading process options can be configured in BC systems to assure different degrees of counterfeiting protection.
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14

Canas, Benjamin J., Frank L. Joe, Gregory W. Diachenko, and Gordon Burns. "Determination of Ethyl Carbamate in Alcoholic Beverages and Soy Sauce by Gas Chromatography with Mass Selective Detection: Collaborative Study." Journal of AOAC INTERNATIONAL 77, no. 6 (November 1, 1994): 1530–36. http://dx.doi.org/10.1093/jaoac/77.6.1530.

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Abstract A method using gas chromatography with mass selective detection for the determination of ethyl carbamate (EC; also known as urethane) in alcoholic beverages and soy sauce was collaboratively studied by 17 laboratories including authors’ laboratories. The method uses prepacked columns for extraction of liquids with methylene chloride, and n-propyl carbamate as the internal standard. A practice sample and 6 samples of distilled spirits, fortified wines, table wines, and soy sauces were analyzed by each collaborator. Each matrix included blind duplicates of incurred and fortified EC at 3 levels. Distilled spirits contained 50–330 ng EC/g (ppb), fortified wine 40–160 ppb, table wine 10–50 ppb, and soy sauce 15–70 ppb. The ranges of the repeatability relative standard deviations, excluding outliers, were 4.03–6.63% for distilled spirits, 4.01–5.05% for fortified wine, 3.94–6.73% for table wine, and 4.70–8.49% for soy sauce. The ranges of the reproducibility relative standard deviations, excluding outliers, were 8.53–9.49% for distilled spirits, 6.84–12.02% for fortified wine, 8.86–18.47% for table wine, and 13.87–27.37% for soy sauce. Recoveries of added EC ranged from 87 to 93%. Recoveries relative to reference values, labeled as the internal standard, obtained by using gas chromatography/ tandem mass spectrometry with a triple quadrupole mass spectrometer ranged from 89 to 100%.
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15

Kerr, William C., and Yu Ye. "US Time Series Evidence regarding Alcohol-Related Risk of Oral Cancers and Protection against Stomach Cancers: Are Higher Concentration Beverages Different?" Contemporary Drug Problems 34, no. 3 (September 2007): 495–511. http://dx.doi.org/10.1177/009145090703400308.

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Autoregressive integrated moving average modeling procedures are utilized on population-level mortality rates for oral and stomach cancers in relation to per capita consumption of total alcohol, beer, wine, spirits and cigarettes to estimate long-term population-level relationships between alcohol consumption series and oral and stomach cancer mortality rates, and to determine whether higher-concentration alcoholic beverages, as represented by spirits, are more strongly related to these cancers than beer or wine. Total alcohol consumption is found to increase oral cancer rates by 3.5% per litre of ethanol. Spirits consumption is found to be the only significant predictor in multivariate models. For stomach cancers, total alcohol and especially spirits are found to be protective, with each litre of spirits associated with a 10% reduction in rates. High-concentration beverages, as represented by spirits, are found to be significant risk factors for oral cancers but potentially protective for stomach cancer.
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16

Cruden, T. M. "A Change in Packaging Purchasing: Wine and Spirits." Industrial Management & Data Systems 87, no. 1/2 (January 1987): 9–14. http://dx.doi.org/10.1108/eb057464.

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17

Potting, José, and Carolien Kroeze. "Cradle to cradle: Old wine or new spirits?" Integrated Environmental Assessment and Management 6, no. 2 (April 2010): 315–17. http://dx.doi.org/10.1002/ieam.42.

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18

Horverak, Øyvind. "Does Norwegian alcohol policy favour lower alcohol content beverages? A historical overview." Nordic Studies on Alcohol and Drugs 29, no. 1 (February 2012): 7–23. http://dx.doi.org/10.2478/v10199-012-0002-2.

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Aims A historical overview of the relation between Norwegian alcohol policy and problems caused by different alcoholic beverages during the last two centuries. Results & Conclusions The main thesis is that the concrete shaping of Norwegian alcohol policy changes according to the beverage which is supposed to cause most harm. Traditionally, this beverage has been liquor, and the Norwegian alcohol policy has mainly been occupied with the evils of spirits. Problems following from the consumption of beer and wine have been seen as relatively modest. At times, these weaker beverages have been viewed as a temperate alternative to the stronger spirits. After WWII, the government chose a policy which tended to favour wine over liquor and beer. Wine consumption was related to a somewhat more sophisticated and cultural sphere than the rude consumption of beer and spirits.
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Gerogiannaki-Christopoulou, Maria. "Development for a procedure for the determination of 2-phenylethanol in Hellenic wine distillates (Vitis vinifera L.) and their changes during distillation." OENO One 43, no. 3 (September 30, 2009): 171. http://dx.doi.org/10.20870/oeno-one.2009.43.3.795.

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<p style="text-align: justify;"><strong>Aims</strong>: The aim of this work was to study the concentration, during distillation, of 2-phenylethanol, an aromatic compound, in different fractions of wine spirits and in a traditional copper alambic. Its contribution as an odorant is important due to its quality and olfactory character. This aromatic alcohol is valuable for the distilleries in order to collect the fractions with the higher participation of this compound and to specify the grape variety which gives the best results. Wine distillates or brandies are important spirits in the commercial world and are produced in many countries. The differences in the concentration of 2-phenylethanol in combination with the other congeners makes a great difference with respect to the quality of produced brandy.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Twenty nine red and white monovarietal wine distillates (Vitis vinifera L.) 15 red and 14 white grapes (Vitis vinifera L.), have been analysed after double distillation of monovarietal wine samples, a liquid–liquid continuous extraction with dichloromethane and an analysis by gas chromatography(FID). Pentan-3-ol was used as an internal standard. The content of 2-phenylethanol which introduces a pleasant aroma to wine distillates, resembling to rose, was determined. The concentration of this alcohol in different fractions during distillation in traditional alambic has important technological consequences.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The commercial fining factors in the present research affected the knowledge of the attitude of 2-phenylethanol in monovarietal spirits from selected grapes (Vitis vinifera L).This compound with this unique character of roses, plays an important organoleptioc role in commercial wine spirits, especially for the consumers which enjoy the mystagogue of brandies in order to improve the distillation technique and knowledge in wine spirits.</p><p style="text-align: justify;"><strong>Significant and impact study</strong>: The knowledge of the impact of the commercial fining agent in 2-phenylethanol content during the distillation in different fractions is important for monovarietal wine spirits in order to produce qualified wine brandies. This study is also particular important for brandies production in commercial distilleries in order to separate at the right alcoholic strenght and to take fractions with the higher concentration of this alcohol which in combination of course with the minor and major other congeners gives an qualified organoleptic character.</p>
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20

Anjos, Ofélia, Ilda Caldeira, Rita Roque, Soraia I. Pedro, Sílvia Lourenço, and Sara Canas. "Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification." Processes 8, no. 6 (June 24, 2020): 736. http://dx.doi.org/10.3390/pr8060736.

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The traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for alternative technologies, such as the use of stainless steel tanks with wooden staves and the application of micro-oxygenation. This work evaluates the changes in the major volatile compounds of wine spirits aged for 6, 12 and 18 months in wooden barrels and stainless steel tanks with micro-oxygenation. For both ageing technologies, two types of wood (Limousin oak and Portuguese chestnut wood) were used. The samples were analysed concerning their alcohol strength (electronic densimetry) and volatile composition, namely of methanol, acetaldehyde, ethyl acetate and other major volatile compounds ((GC-FID) and near-infrared spectroscopy (NIR)). The results show that the ageing technology was more influential than the wood species for the volatile composition of wine spirits, namely acetaldedehyde, methanol, 2-methylpropan-1-ol and 2+3-methylbutan-1-ol. However, the opposite behaviour was found for the spectral data. The ageing process was accelerated by using the alternative ageing technology, especially with chestnut wood staves. The most informative spectral regions to discriminate samples were around 6859 cm−1 and from 5200 cm−1 to 4200 cm−1. NIR is a promising technique to identify different technologies and different wood species used in the ageing process of wine spirits.
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Neufeld, Maria, Dirk W. Lachenmeier, Stephan G. Walch, and Jürgen Rehm. "The internet trade of counterfeit spirits in Russia – an emerging problem undermining alcohol, public health and youth protection policies?" F1000Research 6 (April 20, 2017): 520. http://dx.doi.org/10.12688/f1000research.11418.1.

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Counterfeit alcohol belongs to the category of unrecorded alcohol not reflected in official statistics. The internet trade of alcoholic beverages has been prohibited by the Russian Federation since 2007, but various sellers still offer counterfeit spirits (i.e., forged brand spirits) over the internet to Russian consumers, mostly in a non-deceptive fashion at prices up to 15 times lower than in regular sale. The public health issues arising from this unregulated trade include potential harm to underage drinkers, hazards due to toxic ingredients such as methanol, but most importantly alcohol harms due to potentially increased drinking volumes due to low prices and high availability on the internet. The internet sale also undermines existing alcohol policies such as restrictions of sale locations, sale times and minimum pricing. The need to enforce measures against counterfeiting of spirits, but specifically their internet trade should be implemented as key elements of alcohol policies to reduce unrecorded alcohol consumption, which is currently about 33 % of total consumption in Russia.
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Neufeld, Maria, Dirk W. Lachenmeier, Stephan G. Walch, and Jürgen Rehm. "The internet trade of counterfeit spirits in Russia – an emerging problem undermining alcohol, public health and youth protection policies?" F1000Research 6 (June 27, 2017): 520. http://dx.doi.org/10.12688/f1000research.11418.2.

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Counterfeit alcohol belongs to the category of unrecorded alcohol not reflected in official statistics. The internet trade of alcoholic beverages has been prohibited by the Russian Federation since 2007, but various sellers still offer counterfeit spirits (i.e., forged brand spirits) over the internet to Russian consumers, mostly in a non-deceptive fashion at prices up to 15 times lower than in regular sale. The public health issues arising from this unregulated trade include potential harm to underage drinkers, hazards due to toxic ingredients such as methanol, but most importantly alcohol harms due to potentially increased drinking volumes due to low prices and high availability on the internet. The internet sale also undermines existing alcohol policies such as restrictions of sale locations, sale times and minimum pricing. The need to enforce measures against counterfeiting of spirits, but specifically their internet trade should be implemented as key elements of alcohol policies to reduce unrecorded alcohol consumption, which is currently about 33 % of total consumption in Russia.
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23

Milhøj, Anders. "Structural Changes in the Danish Alcohol Market." Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 13, no. 1_suppl (February 1996): 33–42. http://dx.doi.org/10.1177/145507259601301s09.

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This paper examines annual (1978–1995) and quarterly (1990–1995) data on the Danish consumption of beer, wine and spirits, in order to identify changes in their respective market shares as a result of the major tax cuts introduced for beer and wine in 1991 and 1992. It is immediately clear that the sales of spirits have decreased while the sales of wine have increased. The changes are too large to be explained exclusively on the basis of the reduced level of border trade with Germany, the main motive for the tax reductions. The statistical analyses give a more detailed picture of the reasons for the decline in the market share of spirits in total Danish alcohol sales from 14 % in 1990 to 11 % in 1993. It is included that the main part of this fall, at least 2 %, is due to the tax-induced changes in price relations, while more than 1 % comes from a trend movement. The market share of beer has been relatively constant for a number of years. However, this is the net effect of a trend movement tending to reduce its market share and, on the other hand, the reduced price of beer relative to the price of spirits caused by the tax reductions, which has increased its market share. The market share of wine has been steadily increasing since the 1970s. There is no evidence of any dependencies on the prices of alcohol. This conclusion cannot, however, be sufficiently documented on the basis of the Danish data series, as it is impossible to distinguish between effects due to changing wine prices and effects due to changing beer prices, because of the parallel tax cuts for beer and wine.
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Milhøj, Anders. "Structural Changes in the Danish Alcohol Market." Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 13, no. 2 (April 1996): 67–76. http://dx.doi.org/10.1177/145507259601300213.

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This report researched yearly (1978–1994) and quarterly (1990–1994) data on the Danish consumption of beer, wine and spirits in order to identify changes in the market shares of each of these types of alcohol which were caused by major tax reductions for beer and wine in 1991 and 1992. Plots of the data immediately show that the sales of spirits decreased while the sales of wine increased. These changes are too large to be explained only by the reduction of the cross-border trade with Germany. Cross-border trade was the main reason for the tax reductions. The statistical analyses give a more precise picture of the reasons for the reduction in the market share of spirits in the total Danish alcohol sales, from 14 percent in 1990 to 11 percent in 1993. The main part of this reduction, at least 2 percent, is caused by the tax-induced changes in price relations, while, at most, 1 percent comes from a trend movement. The market share of beer has been almost constant for many years. However, the statistical analysis shows that a trend movement tends to reduce market share, while a reduction in beer price, relative to the price of spirits caused by tax reductions, has increased the market share, resulting in minimum change for the beer sector. The market share of wine has been steadily increasing since the 1970s and no dependencies on the prices of alcohol was found.
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Bielinska-Kwapisz, Agnieszka, and Zofia Mielecka-Kubien. "Alcohol Consumption and Its Adverse Effects in Poland in Years 1950–2005." Economics Research International 2011 (May 16, 2011): 1–13. http://dx.doi.org/10.1155/2011/870714.

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This study examines changes in alcohol consumption and its adverse effects in Poland from 1950 to 2005. First, we estimate the total alcohol demand function and test Becker and Murphy's (1988) rational addiction model. Next, we explore substitution effects between beer, wine, and spirits and report income and own- and cross-price elasticities of demand for beer, wine, and spirits. Finally, we examine some adverse effects of alcohol consumption: traffic accidents, suicide rates, and vandalism rates. In particular, the effect of lowering the blood alcohol level limit (BAC) on traffic accidents is estimated.
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Norström, Thor. "The price elasticity for alcohol in Sweden 1984–2003." Nordic Studies on Alcohol and Drugs 22, no. 1_suppl (February 2005): 87–101. http://dx.doi.org/10.1177/145507250502201s21.

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■ Aims The article addresses the following research questions: (i) How strong is the price elasticity for beer, wine and spirits? (ii) How rapid is the effect of a price change? (iii) Is the price elasticity stable across time and space? (iv) Does an increase in price give a corresponding effect as a decrease? ■ Methods & Data The sales data cover Systembolaget's retail sales of beer, wine and spirits for the period from January 1984 to March 2004. The price indexes are based on weighted baskets deflated by a consumer price index. Most of the analyses were performed on quarterly data. The data were analysed using the Box-Jenkins technique for time series analysis. ■ Results The price elasticities—as estimated from quarterly data—were statistically significant for all beverages; –0.8 for beer, –0.6 for wine and and –1 for spirits. Similar estimates were obtained from monthly data, suggesting a fast consumer response to price changes. The elasticity for beer was weaker during the period 1995–2004 (-0.6) than during the period 1984–1994 (-1.4), but it was no different in southern Sweden than in the remainder of the country. An increase in the price of spirits seems to affect sales as much as a price decrease, that is, the price effect seems to be symmetric. Finally, the results indicated that since 1995 sales of beer and wine increased more, and spirits sales less, than predicted from the development in prices. ■ Conclusions The study confirms previous findings that the demand of alcoholic beverages is responsive to changes in price; however, price is not the sole factor that drives the trends in sales. The reduced elasticity for beer may be due to the marked drop in beer prices.
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Hillemacher, Thomas, Kristina Bayerlein, Udo Reulbach, Wolfgang Sperling, Julia Wilhelm, Brigitte Mugele, Thomas Kraus, Dominikus Bönsch, Johannes Kornhuber, and Stefan Bleich. "Influence of beer, wine and spirits consumption on craving." Addiction Biology 10, no. 2 (June 2005): 181–86. http://dx.doi.org/10.1080/13556210500123308.

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28

Paschen, Jeannette, Ulrich Paschen, and Jan Henrik Kietzmann. "À votre santé – conceptualizing the AO typology for luxury wine and spirits." International Journal of Wine Business Research 28, no. 2 (June 20, 2016): 170–86. http://dx.doi.org/10.1108/ijwbr-09-2015-0041.

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Purpose The status of icewine as a luxury item is largely undisputed in popular perception. Despite this, icewine has received very little attention in the management literature. This paper aims to close this gap by developing a theoretical framework to segment the luxury wine and spirits market with a focus on icewine. Design/methodology/approach This paper is conceptual in nature. The authors adapt Berthon et al.’s (2009) aesthetics and ontology (AO) framework for luxury brands to provide a theoretical lens for segmenting the luxury wine and spirits market into four distinct segments. Findings The main contribution of this paper is a theoretical framework for segmenting the market for luxury wines and spirits into four distinct segments: cabinet collectors, cellar collectors, connoisseurs and carousers. The authors then apply their framework to the icewine category and outline considerations for the marketing mix of icewine producers. Practical implications The AO framework for luxury wines and spirits is beneficial for icewine producers to help differentiate their current and future market segments. In addition, this paper outlines practical implications for icewine maker’s marketing mix that could enhance their competitive position today and in the future. Originality/value This is the first paper examining icewine in the context of luxury marketing.
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Klein, Hugh, and David J. Pittman. "Perceived Consequences Associated With the Use of Beer, Wine, Distilled Spirits, and Wine Coolers." International Journal of the Addictions 25, no. 5 (January 1990): 471–93. http://dx.doi.org/10.3109/10826089009053171.

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Lecat, Benoit, Joelle Brouard, and Claude Chapuis. "Fraud and counterfeit wines in France: an overview and perspectives." British Food Journal 119, no. 1 (January 3, 2017): 84–104. http://dx.doi.org/10.1108/bfj-09-2016-0398.

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Purpose The purpose of this paper is to analyze the specificities of wine forgery today and to show the perspectives offered to the different stakeholders in the wine industry. Design/methodology/approach Owing to the technical aspects of this paper, a literature review based on academic papers (history) and articles coming from the professional press, internet websites and public organizations was made. Findings It was found that frauds have always existed. Forgers are constantly in search of new ways of counterfeiting wines. Producers have had to adapt to the various forms of counterfeiting, mainly by resorting to modern technology. As the traceability of great wines is becoming crucial, a new type of relationships between producers anxious to offer genuine estate wines and consumers anxious to drink the bottles they ordered has developed. This new constraint became a marketing opportunity for producers. Research limitations/implications It was difficult to obtain official data (interviews or surveys) because of the sensitiveness of the topic. Practical implications This paper, which offers an inventory of the methods used by forgers to deceive customers, makes both producers and consumers aware of the extent of the problem. The counterfeiting phenomenon is dangerous for producers’ image and the technological changes are a tool allowing producers to protect their wine and reinforce their relationships with consumers. Originality/value This paper gives an overview of forgers’ ploys in France. It opens a discussion about perspectives for the different stakeholders while most of the research tends to focus on technical solutions and the analysis of specific affairs which received media coverage.
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Nocera, Anna, Jorge M. Ricardo-da-Silva, and Sara Canas. "Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study." OENO One 54, no. 3 (July 17, 2020): 485–96. http://dx.doi.org/10.20870/oeno-one.2020.54.3.3114.

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Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been developed over the past decade in order to meet consumer and industry expectations of differentiation and sustainability. Physicochemical characterisation of the resulting products has been carried out, but no previous research has evaluated their antioxidant activity. This preliminary study examined the effect of an alternative ageing technology (micro-oxygenation combined with wood staves from chestnut or Limousin oak in 1000 L stainless steel tanks) in comparison with traditional technology (250 L new barrels) on the antioxidant activity and related phenolic composition of the wine spirit.Methods and results: The wine spirits resulting from both technologies were sampled after 8, 15, 30, 180 and 365 days of ageing. Samples taken were analysed using the DPPH method, HPLC and total phenolic index. Significantly higher antioxidant activity (50.43 % vs 36.42 % DPPH inhibition), together with greater enrichment in wood-derived compounds (51.79 vs 27.72 total phenolic index), was achieved in wine spirits aged using the alternative technology than in new barrels. Moreover, chestnut wood stood out from Limousin oak wood with higher promoted antioxidant activity (62.69 % vs 21.35 % DPPH inhibition), and higher phenolic index (49.03 vs 25.67). Significant correlations between the wine spirits’ antioxidant activity, total phenolic index, ellagic acid, gallic acid, vanillin and syringaldehyde concentrations were observed, particularly in those aged using the alternative technology.Conclusion: Micro-oxygenation combined with staves resulted in higher accumulation of bioactive compounds and antioxidant activity, thus increasing wine spirit quality and adding value to the product.Significance of the study: These preliminary results show that the characteristics acquired by the wine spirit, coupled with those revealed by previous research and the promotion of faster and cheaper ageing, make the alternative technology a promising option for the industry.
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Yakovlev, Pavel A., and Walter P. Guessford. "Alcohol Consumption and Political Ideology: What's Party Got to Do with It?" Journal of Wine Economics 8, no. 3 (October 10, 2013): 335–54. http://dx.doi.org/10.1017/jwe.2013.23.

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AbstractRecent research in psychology and sociology has established a connection between political beliefs and unhealthy behaviors such as excessive alcohol, tobacco, and illegal drug consumption. In this study, we estimate the relationship between political ideology and the demand for beer, wine, and spirits using a longitudinal panel of fifty U.S. states from 1952 to 2010. Controlling for various socioeconomic factors and unobserved heterogeneity, we find that when a state becomes more liberal politically, its consumption of beer and spirits rises, while its consumption of wine may fall. Our findings suggest that political beliefs are correlated with the demand for alcohol. (JEL Classifications: D3, D12, I1)
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Gabel, B. "Wine origin authentication linked to terroir – wine fingerprint." BIO Web of Conferences 15 (2019): 02033. http://dx.doi.org/10.1051/bioconf/20191502033.

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Global wine and alcohol trade faces a serious economic problem linked to counterfeiting of these commodities. Recently applied authentication methods and techniques pose more difficulties for counterfeiters but they are apparently not effective once we consider economical losses identified by EU legal authorities. The presented solution links isotopic characteristics of the soil, plant, technological intermediate product and the final food product (wine, grapes) on the basis of 87Sr/86Sr isotopes ratios. For the isotopic signature of wines, the average isotope composition of the substrate cannot be a reliable indicator. Only the isotopic composition of pore water can, as it leaches various mineral phases at different stages and passes into vine root system. Instead of complicated sampling of pore water, an original method of preparing and processing soil samples and consequently must & wine samples was developed. Based on both, soil and biological material analysis, we can unquestionably determine not only geographical but also regional and local authenticity of the wine. Determination of red wines isotopic signature is more straightforward process in comparison to white wines, because of technologically different processing of grapes. That is the reason why, in case of white vines, the 87Sr/86Sr ratio of bentonites (natural purifier and absorbent useful in the process of winemaking) must also be taken into consideration. Results of analyses of Slovak wines from geographically diverse regions as well as from sites in close-by distances have clearly established reliability of presented concept, in which the soil is linked to the plant and to the final food product (wine or table grapes).
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Simpura, Jussi, Pirjo Paakkanen, Heli Mustonen, Leena Metso, and Kalervo Kiianmaa. "The Beverage Alcohol Concentration at Intake and Estimated Blood Alcohol Concentrations." Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 13, no. 1_suppl (February 1996): 43–50. http://dx.doi.org/10.1177/145507259601301s10.

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Belief in differential health risks for different alcoholic beverages continues despite a relative lack of supporting evidence, and continues to influence alcohol policy debate both in Finland and elsewhere. The present data from a survey of Finnish drinking habits conducted in 1992 suggest that the central issue is not the actual strength of the beverage itself but rather the solution at intake and the amount of alcohol imbibed. The results are based on a one week survey of all occasions on which alcohol was consumed from a general population survey of drinking habits. Spirits are diluted almost two times out of three when spirits are taken. The data indicate that the median alcohol content of spirits at intake was about 13 percent of volume: i.e. on half of the occasions when spirits were imbibed, the actual alcohol content was not higher than that of unfortified wines. Beer and wine were rarely diluted, white spirits and rum were almost always diluted, whereas cognac and liqueurs were taken unmixed. The data also provide a basis for estimating the blood alcohol concentration (BAC) reached on each drinking occasion. There was hardly any correlation between the BAC and the actual alcohol concentration of the beverages imbibed. More detailed analyses showed mixed results. Drinking to intoxication (estimated BAC < 20 mM) was more likely with those spirits that are typically diluted than those drunk straight, but a higher percentage of the spirit intake in general occurred on such intoxicating occasions than was reported for other beverages. Older respondents reported that the primary beverage used when drinking to intoxication was spirits, but younger ones said beer. The results are only for Finland, but show little basis here for the traditional tripartite (beer, wine, spirits) division of beverages in prevention of alcohol-related harm.
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Caldeira, Ilda, Cláudia Vitória, Ofélia Anjos, Tiago A. Fernandes, Eugénia Gallardo, Laurent Fargeton, Benjamin Boissier, Sofia Catarino, and Sara Canas. "Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile." Applied Sciences 11, no. 9 (April 28, 2021): 3991. http://dx.doi.org/10.3390/app11093991.

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The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities were well distinguished from those of wooden barrels based on the volatile profile, namely on the concentrations of several volatile phenols. From a sensory point of view, the results are promising with high overall consistency scores obtained from samples of alternative ageing process modalities.
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Truelsen, Thomas, Morten Grønbæk, Peter Schnohr, and Gudrun Boysen. "Intake of Beer, Wine, and Spirits and Risk of Stroke." Stroke 29, no. 12 (December 1998): 2467–72. http://dx.doi.org/10.1161/01.str.29.12.2467.

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MANN, ROBERT E., ROSELY FLAM ZALCMAN, MARK ASBRIDGE, HELEN SUURVALI, and NORMAN GIESBRECHT. "Drinking-driving fatalities and consumption of beer, wine and spirits." Drug and Alcohol Review 25, no. 4 (July 2006): 321–25. http://dx.doi.org/10.1080/09595230600741099.

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38

Gronbaek, M., A. Deis, T. I. A. Sorensen, U. Becker, P. Schnohr, and G. Jensen. "Mortality associated with moderate intakes of wine, beer, or spirits." BMJ 310, no. 6988 (May 6, 1995): 1165–69. http://dx.doi.org/10.1136/bmj.310.6988.1165.

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39

Nordlund, Sturla. "Effects of Increasing Availability of Wine and Spirits in Norway." Nordic Studies on Alcohol and Drugs 27, no. 2 (April 2010): 127–40. http://dx.doi.org/10.1177/145507251002700205.

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40

Laurin, Urban. "Scandinavian international wine and spirits festival, 25–28 november 1993." Journal of Wine Research 4, no. 2 (January 1993): 129. http://dx.doi.org/10.1080/09571269308717960.

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Cabras, Paolo, Alberto Angioni, Vicenzo L. Garau, Elizabeth V. Minelli, Marinella Melis, and Filippo M. Pirisi. "Pesticides in the Distilled Spirits of Wine and Its Byproducts." Journal of Agricultural and Food Chemistry 45, no. 6 (June 1997): 2248–51. http://dx.doi.org/10.1021/jf960457l.

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42

Perini, Matteo, and Federica Camin. "δ18O of Ethanol in Wine and Spirits for Authentication Purposes." Journal of Food Science 78, no. 6 (June 2013): C839—C844. http://dx.doi.org/10.1111/1750-3841.12143.

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43

Sher, Leo. "Relation Between Rates of Geriatric Suicide and Consumption of Alcohol Beverages in European Countries." Scientific World JOURNAL 6 (2006): 383–87. http://dx.doi.org/10.1100/tsw.2006.71.

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Among older adults, suicide is a significant and persistent health problem. The highest suicide rate is found among white men aged 65 years and older. The causes of elder suicide are multifaceted. Although no predominate factor precipitates or explains geriatric suicide, alcohol is strongly linked to suicide attempts and completions. This study examined the relationship between rates of suicide in 65- to 74-year-olds and per capita consumption of alcoholic beverages in European countries. Data on suicide rates in 65- to 74-year-olds and per capita consumption of alcoholic beverages were obtained from the World Health Organization databases. Correlations were computed to examine relationships between suicide rates in 65- to 74-year-old males and females and per capita consumption of beer, wine, and spirits in the general population in 34 European countries. There was a positive correlation between suicide rates in 65- to 74-year-old males and per capita consumption of spirits. No correlations between suicide rates in 65- to 74-year-old males and per capita consumption of beer or wine were found. We also found no correlations between rates of suicide in 65- to 74-year-old females and per capita consumption of beer, wine, or spirits. The results of this study are consistent with reports that consumption of spirits is associated with suicide events. It is to be hoped that this paper will stimulate further studies that are necessary to clarify the relation between suicide rates in different age groups and consumption of alcoholic beverages, and attract more attention to the problem of geriatric suicide.
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Costa, Valter, Armando Sousa, and Ana Reis. "Preventing Wine Counterfeiting by Individual Cork Stopper Recognition Using Image Processing Technologies." Journal of Imaging 4, no. 4 (March 23, 2018): 54. http://dx.doi.org/10.3390/jimaging4040054.

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45

Hasking, Penelope, Carly Shortell, and Mireille Machalek. "University Students' Knowledge of Alcoholic Drinks and Their Perception of Alcohol-Related Harm." Journal of Drug Education 35, no. 2 (June 2005): 95–109. http://dx.doi.org/10.2190/9y34-f5xr-aqv5-kel8.

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A total of 371 university students were asked to estimate the amount of alcohol contained in a standard drink and to estimate the number of standard drinks contained in popular alcoholic beverages. In addition, students completed questionnaires assessing their perception of short and long term harm related to the consumption of beer, wine, spirits and pre-mixed alcopops. Results revealed that students were generally inaccurate in their estimate of alcoholic content of beverages, and national guidelines for low risk drinking. Students were also found to hold different perceptions regarding how harmful different alcoholic beverages were. While both male and female students considered spirits to be more harmful than beer, wine and pre-mixed drinks, males also believed beer to be more harmful than wine when considering the short term consequences. The pattern of beliefs reported by this sample suggest a high-risk population who are not aware of the risks they are exposing themselves to through their drinking behavior.
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Goldstein, Benjamin I., Gregory M. Buchanan, John R. Z. Abela, and Martin E. P. Seligman. "Attributional Style and Life Events: A Diathesis-Stress Theory of Alcohol Consumption." Psychological Reports 87, no. 3 (December 2000): 949–55. http://dx.doi.org/10.2466/pr0.2000.87.3.949.

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The role of a cognitive diathesis-stress model in predicting changes in alcohol consumption was examined. This study evaluated the interaction of attributional style with negative life events in predicting changes in beer, wine, spirits, and overall alcohol consumption. 93 undergraduate participants completed the Khavari Alcohol Test, Negative Life Events Questionnaire, and Attributional Style Questionnaire. The interaction of attributional style with negative life events predicted increases in spirits consumption between Time 1 and Time 2.
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Pokharel, Shree B. "Wine Industry Campaign Contributions and Wine Excise Taxes: Evidence from U.S. States." Journal of Wine Economics 13, no. 1 (February 2018): 3–19. http://dx.doi.org/10.1017/jwe.2018.10.

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AbstractGiven the growing importance of the wine industry in the United States, wine special interests are on the rise. Data shows that campaign contributions from the wine industry to officials running for state offices have increased over time. Given this reality, one can expect wine excise tax to remain low in states that receive higher campaign contributions. In addition, there are theoretical and empirical reasons to believe that these tax rates are interdependent based on Tiebout competition and yardstick competition. Based on this reasoning, one can hypothesize wine excise tax rates to be spatially dependent. In this study, I test this hypothesis using state-level campaign contributions data from the National Institute on Money in State Politics and Distilled Spirits Council of the United States, Inc. and find that there is strong statistical evidence of spatial dependence between state wine excise tax rates. (JEL Classifications: C12, C23, H71)
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Simonnet-Toussaint, Céline, André Lecigne, and Pascal-Henri Keller. "Social representation of wine among young adults." OENO One 38, no. 2 (June 30, 2004): 97. http://dx.doi.org/10.20870/oeno-one.2004.38.2.926.

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<p style="text-align: justify;">For many years in France, the daily consumption of wine has been decreasing for a more occasional consumption, particularly among the young. Their spirits’ consumption remains an «Anglo-Saxon behaviour», i.e., a weekly consumption of beer and high-alcohol drinks, that often follows with drunkenness.</p><p style="text-align: justify;">To better understand the future behaviour of young generations, this innovative study proposes to look jointly at young consumers’ behaviour and social representations.</p><p style="text-align: justify;">The wine social representation studys’ purpose is to point out the existence of a common way of thinking, socially elaborated and shared by a group of people. This study will also attempt to explain partly, the nature of social and affective links as well as social consumption practices.</p><p style="text-align: justify;">To that end, we assume that there is a social representation of wine which varies according to a younger generations‘ region of origin (vineyard versus no vineyard areas), to their position towards wine (amateur fond of wine versus experts who are future professionals) and to their consumption practices.</p><p style="text-align: justify;">After having conducted a preliminary survey for this research, we have built a questionnaire measuring wine consumption and the social representation. Voluntary students have been chosen (58 from Bordeaux, 52 from Limoges and 45 oenology students).</p><p style="text-align: justify;">The first statistical results show wine consumption habits vary according to the group. People from Bordeaux (amateur / vineyard) prefer consuming wine at their parents homes. Oenology students (future experts) prefer consuming wine at home with their friends. People from Limoges (amateur / no-vineyard) don’t have specific habits.</p><p style="text-align: justify;">As for the other spirits we are noticed common practices : all students in the survey prefer consuming these spirits outside (bar, restaurant) with friends. This last result confirms numerous former studies as to alcohol consumption by the young.</p><p style="text-align: justify;">As for the image of wine, the results prove that there exists a common social representation. Such representation is associated for everybody with the enjoyment of food, conviviality and the passing on of knowledge and habits. Nevertheless, we have noticed specific points. The oenology students’ representation is more valued and associated with festivities. Students from Limousin, most associate wine with negative effects (alcoholism, accidents). Finally, for students from the Bordeaux region, wine representation is strongly assimilated to the image of their native region and looks like an identity.</p><p style="text-align: justify;">In conclusion, we are bringing out a paradox. Despite the fact that young generations are increasingly disregarding wine, it still has had in recent years, a highly valued image among the French population and generated a feeling of cultural belonging.</p><p style="text-align: justify;">It finally seems that wine suffers from its nearly sacred image. The young seem not to allow themselves to consume this product, whose image is associated with coded practices that obviously, are different from those of other spirits.</p>
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Young, Thomas J., and Laurence A. French. "Taxable Wealth and Alcoholic Beverage Consumption in the United States." Psychological Reports 74, no. 3 (June 1994): 813–14. http://dx.doi.org/10.2466/pr0.1994.74.3.813.

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Analysis of secondary data of the United States yielded significant but small Pearson correlation coefficients between taxable wealth and per capita consumption of wine ( r = .26), beer ( r = .40), and distilled spirits ( r = .30).
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Barstad, B., T. I. A. Sørensen, A. Tjønneland, D. Johansen, U. Becker, I. B. Andersen, and M. Grønbæk. "Intake of wine, beer and spirits and risk of gastric cancer." European Journal of Cancer Prevention 14, no. 3 (June 2005): 239–43. http://dx.doi.org/10.1097/00008469-200506000-00007.

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