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Stawski, Waldemar, Tomasz Swaczyna, and Andrzej Górski. "Dura Lex, Sed Lex – Retirement Age." Zeszyty Naukowe Uniwersytetu Szczecińskiego Finanse Rynki Finansowe Ubezpieczenia 82 (2016): 819–31. http://dx.doi.org/10.18276/frfu.2016.4.82/1-68.
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López-Arroyo, Belén, and Lucía Sanz-Valdivieso. "Wine tasting notes as formulaic texts." Lexicography 11, no. 2 (2024): 120–44. https://doi.org/10.3138/lexi.28305.
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The linguistic term “formulaic language” refers to fixed expressions or sequences of words that are often used as a single unit and are typically stored in memory and retrieved as complete units during communication, rather than being constructed or analyzed anew each time by the rules of grammar. Today, however, the concept of formulaicity has expanded beyond individual word combinations to include larger units as formulaic texts. In certain text genres such as abstracts and recipes, formulaicity is visible not only at the level of wording, but also in text content, structure, and layout. But it has not been examined in other text genres where professionals could benefit from this fixed structure in order to produce acceptable texts. In the present article we aim to analyze if wine tasting notes can be considered formulaic in nature. To meet our expectations, a corpus of wine tasting notes written originally in English will be used and collocations that help build up a text examined; by using Biel's text-organizing patterns and term-embedding collocations, and by analyzing tasting notes in terms of Gülich's criteria for formulaic texts, the present study will try to show if wine tasting notes are indeed formulaic. Our findings enhance dictionary entries by capturing the full spectrum of sensory experiences and professional terminology in oenology, improving lexical entries in both oenology and general monolingual dictionaries through the identification and categorization of formulaic language in wine tasting notes.
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Liu, Wanhao, Huilin Xiao, Matthew Shi, Meiling Tang, and Zhizhong Song. "D299T Mutation in CYP76F14 Led to a Decrease in Wine Bouquet Precursor Production in Wine Grape." Genes 15, no. 11 (2024): 1478. http://dx.doi.org/10.3390/genes15111478.
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Background: Bouquet is a crucial characteristic indicative of wine quality that develops during the aging stage. The cytochrome P450 VvCYP76F14 multi-functionally catalyzes linalool into (E)-8-hydroxylinalool, (E)-8-oxolinalool, and (E)-8-carboxylinalool, which are direct precursors for wine bouquet. Wine bouquet was closely related to VvCYP76F14 activities. Method: The VvCYP76F14 genes were cloned from five wine grape varieties using a homologous cloning method. The variation in residues of VvCYP76F14s were assessed by multiple alignment of amino acid sequences. Functional studies were implemented by in vitro enzyme activity and transient over-expression systems. Results: D299T variation was observed in VvCYP76F14s of ‘Yantai 2-2-08’, ‘Yantai 2-2-19’, and ‘Yantai 2-3-37’ offspring lines, which was correlated with the decreased content of wine bouquet precursors of (E)-8-hydroxylinalool, (E)-8-oxolinalool, and (E)-8-carboxylinalool, respectively. Notably, the key amino acid residue D299 was located at the phase 0 intron positions of VvCYP76F14 genes isolated from distinct wine grape varieties or offspring lines, respectively. Notably, VvCYP76F14s of the ‘Yantai2-2-08’, ‘Yantai 2-2-19’, and ‘Yantai 2-3-37’ mutant lines exhibited lower in vitro enzymatic activities than those of ‘L35’ and ‘Merlot’. In addition, the transient expression of VvCYP76F14 cloned from ‘L35’ and ‘Merlot’ restored the levels of wine bouquet precursors in berries of three D299T mutant lines, respectively, whereas VvCYP76F14 cloned from D299T mutant lines failed. Conclusions: D299T variation was observed in three offspring lines and D299T mutation in VvCYP76F14 led to the decrease in wine bouquet precursor contents. VvCYP76F14 was implicated in the regulation of wine bouquet precursors in wine grapes.
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Doerr, Stephen. "Oskar Pausch, Vocabula Francusia (CVP 2598) von 1409/10. Ein Glossar aus dem Umkreis König Wenzels IV. Mit einem sprachhistorischen Beitrag und Textkommentaren von Hans Goebl (SB Wien 812), Wien, Verlag der Österreichischen Akademie der Wissenschaften, 2010." Lexicographica 27, no. 2011 (2011): 325–28. http://dx.doi.org/10.1515/lexi.2011.023.
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Nkwanyana, Samkelisiwe, and Lwazi Musawenkosi Apleni. "Untapped Wine Tourism Experience and Potential İn Kwazulu-Natal, South Africa." 15TH GLOBAL CONFERENCE ON BUSINESS AND SOCIAL SCIENCES ON 14 - 15 SEPTEMBER 2023, NOVOTEL BANGKOK PLATINUM PRATUNAM, THAILAND 15, no. 1 (2023): 79. http://dx.doi.org/10.35609/gcbssproceeding.2023.1(79).
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Wine routes throughout European countries, and across the new world has created a link between wine and tourism. Wine tourism has gained popularity within the Western Cape province, famously in Stellenboch and Paarl howver not limiting close and surrounding vine routes of the western cape. The growth of tourism wine has led to an increase in the number of wines producing cellars and the route has been attracting tourists. Wine tourism in KwaZulu-Natal remains an untapped experience that includes touring vines that produces grapes, food paring, the wine lifestyle, wine culture and the creation of a relaxing environment for enjoyment and happiness of the guests. Tourism wine in KwaZulu Natal is niche market and untapped experience that can promote tourism in the KwaZulu-Natal province. Keywords: Wine Tourism, Wine Routes, Wine Culture, and Untapped
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Arhip, Vasile. "VINE CULTURE IN THE REPUBLIC OF MOLDOVA AT THE BEGINNING OF THE THIRD MILLENNIUM." Journal of Social Sciences II (2) (June 15, 2019): 87–94. https://doi.org/10.5281/zenodo.3235248.
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The article presents a review of the stages of development of the wine sector in the Republic of Moldova after the proclamation of independence. The objective and subjective conditions that have had an impact on the development of viticulture in Moldova, the transformations that have led to the mitigation of this impact, are elucidated. Particular attention is paid to the mapping of wine-growing areas in the Republic of Moldova, as well as to the global situation.
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Hirte, Ricarda. "Wenn sich Geschichte und Fantastik begegnen: Nachts unter der steinernen Brücke von Leo Perutz ." mAGAzin Revista intercultural e interdisciplinar, no. 29 (2021): 59–68. http://dx.doi.org/10.12795/magazin.2021.i29.04.
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Leo Perutz’ Roman Nachts unter der steinernen Brücke ist in einem Zwischenbereich von Geschichte und Fantastik angesiedelt. Es ist somit nicht leicht, diesen Roman klar in eine Literaturgattung einzugliedern und diese Eigenschaft bereitete Perutz bei seiner Erstveröffentlichung auch einige Probleme: So konnte er diesen Roman nicht in seinem bevorzugten Verlag in Wien veröffentlichen, sondern er erschien in einem, der bald darauf finanzielle Probleme hatte, weswegen der Roman nur langsam bekannt wurde. Da Perutz den Roman nach dem Zweiten Weltkrieg fertigstellte, sah sein Verlag das Thema als zu jüdisch an, da man davon ausging, dass die Gesellschaft nach den Schrecken des Krieges nicht an diesen Themen interessiert war. Perutz verteidigte sich und sah seinen Roman als einen rein historischen an. Beide Ansichten haben Rechtsgültigkeit, und sowohl das Jüdische wie die Geschichte sind Hauptbestandteile des Romans. Die Frage stellt sich allerdings, wie diese Themen verarbeitet worden sind und inwiefern sie sich gegenseitig bedingen
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Jankovic, A., I. Binic, and M. Stanojevic. "Port wine stain, soft tissue bone hypertrophy and leg ulcer." Case Reports 2009, may21 1 (2009): bcr0120091452. http://dx.doi.org/10.1136/bcr.01.2009.1452.
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Lamoureux, Claire, Nindu Barbier, and Tatiana Bouzdine-Chameeva. "Managing Wine Tourism and Biodiversity: The Art of Ambidexterity for Sustainability." Sustainability 14, no. 22 (2022): 15447. http://dx.doi.org/10.3390/su142215447.
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Wine tourism is a mutually beneficial opportunity for customers to experience a wine region and for wine producers to promote their individual practices and approaches in the wine- making process. This article aims to understand producers’ perspectives on the challenges they face when trying to protect their wine estate’s biodiversity as they develop wine-related touristic activities. The research is based on an exploratory, multiple case study of wine producers, who are protecting their wine estate’s biodiversity on in Languedoc-Roussillon region, France. The study reveals the important synergies between biodiversity and wine tourism to increase global sustainability, to bond with customers and to positively impact the wine region. Yet, promoting biodiversity on a wine estate creates tensions on resources and requires investments which are not always highly profitable. Raising awareness about biodiversity is also much needed at both ends of the “producer-customer” relationship. Our results led us to develop an ambidexterity model, adapted to the management of wineries, that concurrently protects their biodiversity and develops wine tourism. We believe these results can be useful for both public and private stakeholders to adapt their wine tourism service offers, and support wine producers in their quest to develop biodiversity of their lands and overall sustainability.
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Miranda Escolar, Belén, and Ricardo Fernández Morueco. "Vino, turismo e innovación: las Rutas del Vino de España, una estrategia integrada de desarrollo rural." Studies of Applied Economics 29, no. 1 (2020): 129. http://dx.doi.org/10.25115/eea.v29i1.3935.
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The importance of the vineyard in the agricultural economy throughout history is unquestionable. The quest for quality wines in a market increasingly competitive and globalized world is a goal of all wine regions in the world. In this context, the effort to innovate and to provide consumers more diversified and complementary products to the wine itself has led to the creation of a wide range of wine tourism, articulated on many occasions about the so-called wine routes. With the aim to guarantee the visitor a high quality tourism product, it has created the product Wine Routes of Spain, based on the idea that wine can be defined as a “territorial intensive product” (TIP) since it contains a strong reference in the territory in which it is produced.
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Li, Xijie. "Research and Recommendations on Marketing Strategies for Small and Micro Wine Import Companies in China." Frontiers in Business, Economics and Management 15, no. 2 (2024): 185–95. http://dx.doi.org/10.54097/pvdmky45.
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The Chinese economy’s rapid growth has led to an increased standard of living and a shift in consumer preferences from price to quality, particularly in the wine market. The demand for imported wines has surged, with China becoming one of the world’s largest wine importers since 2016. The younger generation, aged 25 to 45, is particularly interested in wine, focusing on brand culture and the origins of the wine. This demographic shift, along with China’s economic openness and the rise of e-commerce, has created a thriving market for imported wines. Research on the wine industry shows that China’s wine imports have grown significantly since joining the WTO in 2001, with the EU dominating the import sources. The development of wine tourism has also provided new opportunities for the industry. In terms of marketing, it’s suggested that China learn from European wine marketing models, focusing on cultural marketing and differentiation strategies targeting young consumers. Consumer behavior analysis indicates that young consumers prefer wine during social gatherings and are influenced by education and travel experiences, while celebrity endorsements can effectively promote wine products. Thus, some marketing strategy recommendations are as follows: Small and micro wine import companies in China should focus on understanding consumer behavior and preferences, leveraging online and offline sales channels, and promoting wine culture to capitalize on the growing wine market.
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García-Ríos, Estéfani, and José Manuel Guillamón. "Genomic Adaptations of Saccharomyces Genus to Wine Niche." Microorganisms 10, no. 9 (2022): 1811. http://dx.doi.org/10.3390/microorganisms10091811.
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Wine yeast have been exposed to harsh conditions for millennia, which have led to adaptive evolutionary strategies. Thus, wine yeasts from Saccharomyces genus are considered an interesting and highly valuable model to study human-drive domestication processes. The rise of whole-genome sequencing technologies together with new long reads platforms has provided new understanding about the population structure and the evolution of wine yeasts. Population genomics studies have indicated domestication fingerprints in wine yeast, including nucleotide variations, chromosomal rearrangements, horizontal gene transfer or hybridization, among others. These genetic changes contribute to genetically and phenotypically distinct strains. This review will summarize and discuss recent research on evolutionary trajectories of wine yeasts, highlighting the domestication hallmarks identified in this group of yeast.
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Katunar, Jana, Nenad Vretenar, Ana Marija Filipas, Jelena Jardas Antonić, and Ivan Prudky. "Recognising wine quality – examining demographic influences and consumer preferences ." Zbornik Veleučilišta u Rijeci 12, no. 1 (2024): 301–20. http://dx.doi.org/10.31784/zvr.12.1.16.
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The globalisation of the market, the entry of new wine countries on the wine world map and changes in consumer lifestyles have led to a change in the perception of wine consumers. These circumstances lead to the need to identify and analyse the factors influencing consumer preferences and wine recognition. This study aims to identify the factors influencing wine quality recognition. The empirical research is based on a survey conducted during the WineRi wine fair in Rijeka in June 2021. A total of 169 people gave valid answers, which form the sample for this study. Based on the collected data, the authors developed a binary logistic regression model in which the participants’ perception of whether they recognised differences in the quality of wines was used as a dependent variable, while socio-demographic, wine consumption variables and variables connected to the wine selection and purchase process were used as independent variables. The results show that age, education, relationship status, household income and frequency of consumption influence the perception of the recognition of the quality of wine, as well as factors such as the perceived relationship between wine price and quality. The conclusions resulting from the analysis carried out might be helpful not only for scholars but also for wine producers when developing a wine product list and marketing strategy.
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Tamargo, Alba, Natalia Molinero, Carolina Cueva, et al. "Modelling the co-digestion of wine polyphenols with glucose, proteins and lipids in the human gastrointestinal tract." BIO Web of Conferences 68 (2023): 04008. http://dx.doi.org/10.1051/bioconf/20236804008.
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This study investigates food matrix effects during the co-digestion of red wine with different nutrients, including glucose and whey proteins, as well as olive oil lipids and cholesterol by using the gastrointestinal dynamic simulator simgi®. Co-digestion with red wine led to a reduction of glucose bioaccessibility and of α-lactalbumin gastric digestibility. In relation to lipids, the co-digestion with red wine tended to increase the percentage of bioaccessible monoglycerides, although significant differences were not found. Interestingly, co-digestion with red wine tended to reduce cholesterol bioaccessibility, which could be related to the decrease in bile salt content observed in the micellar phase. Furthermore, co-digestion with the food models modified wine polyphenols profiles during gastrointestinal digestion, including their bioaccessible and non-bioaccessible fractions. At colonic level, combined intake of wine and each food model affected colonic microbiota composition and functionality. In particular, wine digestion favoured intestinal health-related taxa, and the co-digestion of wine and food models favoured production of total short and medium chain fatty acids, especially butyric and pentanoic acids. Finally, cytotoxicity of the colonic-digested samples towards human colon adenocarcinoma cells was found to be significantly lower for the Wine and Wine+Lipid models than for the Lipid model and the control.
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Stanojevic, Ana, Ljiljana Jevremovic, Uros Antic, and Aleksandar Milojkovic. "Reshaping the built heritage of historical wineries and wine cellars: New programs and types of interventions." Spatium, no. 00 (2024): 10. http://dx.doi.org/10.2298/spat240924010s.
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Wine architecture is closely related to the ever-changing social, economic, environmental, and cultural context regarding winemaking activity. In the Middle Ages, spaces intended for wine production were first built as part of a complex of monasteries and castles and later, due to the improvement of winemaking techniques, as independent wine cellars. By the beginning of the 20th century, the expansion of viticulture and winemaking led to the construction of wine caves, cellars, estates, villages, wine houses and cathedrals, creating a wide range of historical forms of wine architecture. The establishment of larger industrial plants and organized wine production in the first half of the 20th century resulted in the abandonment of many old wine cellars. However, the turn of the 21st century brought about a renewed appreciation for wine landscapes and architecture, leading to increased awareness of the importance of protecting and restoring the built wine heritage. Further, due to the rapid development of integrative design concepts that combine wine production and tourism, the need to expand the spatial capacities of historical wineries and wine cellars arose simultaneously. This paper delves into reshaping the built heritage of historic wineries and wine cellars in the 21st century, analyzing different design principles. The research relies on the theoretical background of protecting built heritage regarding architectural interventions on historical buildings. The paper employs a comparative analysis of selected examples, in order to identify and classify new programs and architectural interventions resulting from the reshaping process.
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Fucile Franceschini, Caterina, Elisa Giampietri, and Eugenio Pomarici. "What Defines the Perfect Wine Tourism Experience? Evidence from a Best–Worst Approach." Agriculture 15, no. 8 (2025): 876. https://doi.org/10.3390/agriculture15080876.
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This paper investigates wine tourists’ preferences for the attributes of the wine tourism experience (WTEXP) in Italy and Turkey, exploring cross-cultural differences and similarities in two countries with diverse wine tourism development. Data were collected through an online survey of 253 wine consumers, and the Best–Worst Scaling method was employed in both countries to assess the perceived importance of selected WTEXP attributes that influence tourists’ choices. The samples were then segmented using cluster analysis based on key attitudinal scales (e.g., wine involvement), with BWS applied to each segment to further examine visitor preferences. The results show that both Italian and Turkish wine tourists prioritized expert-led tours but differed in other preferences. Italian tourists valued the winery’s aesthetic appeal, while Turkish tourists favored pre-visit informative sessions. Additionally, Italians placed less importance on accompanying events, while Turks considered the reputation of the wine, winery, or wine region the least significant factor. These preferences also varied within the clusters identified in each sample. This research represents the first comparison of consumer preferences in wine tourism between Turkey, a developing market, and Italy, a traditional Old World wine producer, while considering the diversity within each group. The findings provide key insights for wine tourism stakeholders, such as wineries and tourism managers, offering actionable recommendations to tailor their offerings for specific tourist segments to attract a larger number of wine tourists, enhance their experience, and foster sustainable growth of wine tourism.
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Arbuthnot, Nancy Prothro. "Grace Stone Coates: Honey Wine and Hunger Root by Lee Rostad." Western American Literature 21, no. 4 (1987): 361–62. http://dx.doi.org/10.1353/wal.1987.0167.
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Gastaldello, Giulia, Daniele Mozzato, and Luca Rossetto. "Drinking Covid-19 away: wine consumption during the first lockdown in Italy." Bio-based and Applied Economics 10, no. 3 (2022): 207–18. http://dx.doi.org/10.36253/bae-10044.
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In Italy, wine is an integral part of most people’s habits and lifestyles. The advent of a traumatic event like the Covid pandemic brought profound changes to people’s lives: economic instability and normality disruption led consumers to revise their priorities and modify their consumption and purchase behavior. This study analyses the impact of socio-demographic, psychological, and context-related modifications induced by the pandemic on wine consumption and purchase patterns. Participants completed an online, structured survey, and the sample is constituted by Italian wine consumers. Logistic regression and descriptive techniques are applied to analyze data. Results highlight that wine consumption is a deeply rooted habit among Italian consumers, which resisted the great context modifications that occurred with the pandemic. Moreover, changes in wine consumption are connected to that of other alcoholic beverages. Significant short-term and potential long-term effects are discussed. Information collected is paramount to understanding wine consumers’ reactions and behavioral changes induced by the pandemic and effectively plan marketing strategies during new infection peaks.
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Valcárcel-Muñoz, Manuel J., María Guerrero-Chanivet, María del Carmen Rodríguez-Dodero, Daniel Butrón-Benítez, María de Valme García-Moreno, and Dominico A. Guillén-Sánchez. "Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System." Foods 12, no. 9 (2023): 1911. http://dx.doi.org/10.3390/foods12091911.
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Pedro Ximénez is a naturally sweet sherry wine produced in southern Spain from raisined Pedro Ximénez grape must and aged using a traditional Criaderas y Solera system. Complete analytical characterization has been useful in determining which parameters are the most influential in the aging of this wine. The organic acids, volatile compounds (higher alcohols, esters, aldehydes, and acetals), and phenolic compounds of this wine evolve during its aging, mainly through physico-chemical reactions and the contributions of wood compounds. During their aging, Pedro Ximénez sherry wines develop their organoleptic profiles, as tasting sessions have confirmed. A strong correlation between the aging of a wine and the parameters analyzed has also been corroborated through an MLR analysis. This allowed for the development of a model that, by using just 8 of the variables considered in the study, led to the determination of wine samples’ ages at over 97% confidence. This constitutes a rather useful tool for wineries to control Pedro Ximénez sherry wine aging processes.
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Zhang, Yu-Shu, Gang Du, Yu-Ting Gao, et al. "The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine." Molecules 24, no. 17 (2019): 3120. http://dx.doi.org/10.3390/molecules24173120.
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This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.
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Silva, Filipa V. M., and Sanelle van Wyk. "Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine." Foods 10, no. 9 (2021): 2175. http://dx.doi.org/10.3390/foods10092175.
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SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential.
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Lockshin, Larry, and Armando Maria Corsi. "Key research topics likely to generate Australian and other wine producer countries’ support during the period 2020-2030." International Journal of Wine Business Research 32, no. 4 (2020): 493–502. http://dx.doi.org/10.1108/ijwbr-01-2020-0004.
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Purpose The purpose of this paper is to present seven mega-topics wine business researchers could collaborate on to help the global wine industry better cope with changes occurring across the world. Design/methodology/approach The first six of these topics emerged at a strategy planning session held in Australia in July 2019, and one more topic of concern was decided to be added that will help wine business researchers better model wine buying/wine tourism behaviour. Findings The seven topic areas are profitability and sustainability of different wine business models; interrelated risk and opportunities in the wine supply chain; how to stimulate innovation; managing growing social pressure and social license; building regional resilience and managing local growth; conducting research in emerging markets and how to measure the impact of marketing activities there; and accounting for infrequent and non-wine alcohol buyers in research. Originality/value Academics in wine business (and other areas) often pursue research of personal interest and convenience. However, this behaviour has often led to the accusation, particularly from industry, that this research does not really provide answers to the questions that really matter to industry. This viewpoint provides an industry-generated set of big picture research areas that have both academic and practical value.
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Lavigne-Cruège, Valérie, and Denis Dubourdieu. "Demonstraction and interpretation of the yeast lee ability to adsorb certain volatile thiols contained in wine." OENO One 30, no. 4 (1996): 201. http://dx.doi.org/10.20870/oeno-one.1996.30.4.1096.
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<p style="text-align: justify;">Yeast lees isolated from wine or a culture medium after fermentation have the particular property of being able to adsorb certain volatile thiols contained in a hydroalcoholic wine-like solution. Yeast cell-walls are also able to adsorb the same thiols when prepared by mechanical disruption of whole cells in the presence of a reducing agent such as dithiothréitol (DTT). Thiols adsorbed in this manner may be re-released from the cell-walls by the addition of DTT in the medium. On the other hand, yeast cell-walls prepared under the same conditions lose their adsorption capacity following hydrolysis with a beta-glucanase preparation able to release mannoproteins.</p><p style="text-align: justify;">These results indicate that volatile thiols combine with the yeast cell-walls by means of disulphide bonds with the cystein contained in mannoproteins.</p>
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Kapaj, Ilir, Albana Gjoni, Sadik Maloku, and Ana Mane Kapaj. "Wine Consumption Determinants in Albania Using Categorical Regression Model." Research in World Economy 12, no. 1 (2021): 204. http://dx.doi.org/10.5430/rwe.v12n1p204.
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The increasing trend of wine consumption in Albania has led the development of the respective subsectors, viticulture and the wine industry. In the order for the domestic wine production industry to be competitive, a detailed understanding of the consumer’s buying behavior is a prerequisite. To this end, this study offers an actual perspective of the consumption behavior of wine customers in Tirana region. One of the goals of this paper is to identify and quantify determinants of wine consumption by using a regression model called “Categorical Regression Estimation” for non-numeric response variables. A questionnaire has been designed for this purpose, which is based on the literature but also on the recognition of the customer profile in the country, considering several socio-economic factors. Through 230 face-to-face interviews, the aim is to evaluate the impact on wine consumption of income, age, education, religion, nutrition culture, wine prices, wine origin as well as other socio-demographic factors related to the profile of the consumer. The analysis and interpretation of the results reveal interesting factors that determine the wine consumption. Age, education, income level and price of the wine are the main factors affecting the consumer decision to buy wine. Older people (over 40 years old) represent 1.4 times higher willingness to buy wine relatively to the younger people. Meanwhile, among people with higher income level chances that they will buy wine are 2.15 higher relatively to the people with lower monthly income level. From the results appears that education have positive impact on wine consumption while gender does not represent a significant difference.
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Rossero, E., and A. Barbieri. "The culture of winemaking as a protective factor against at-risk drinking: a peer-led intervention with adolescents." European Psychiatry 66, S1 (2023): S325—S326. http://dx.doi.org/10.1192/j.eurpsy.2023.718.
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IntroductionAlcohol consumption is part of the global youth culture and represents a dimension of young people’s social identity. Even if at-risk drinking in the young population is lower in Italy compared to other countries, the increasing complexity and changes in global values may influence risky behaviours, which therefore require attention and preventive strategies.ObjectivesThe intervention followed a pilot named The Vineyard Project, which engaged a group of young mental health service users in local practices of hand-harvesting grape. The initiative was hosted in the wine-producing area of Langhe (Italy), which shows lower rates of at-risk drinking also due to the protective role played by the cultural dimension of winemaking craft. The pilot inspired a peer led-intervention in a local high school, acknowledging the crucial role that educational settings play in the lives of young people and the relevance of peer influence on adolescents’ behaviours.MethodsSemi-structured interviews with young people participating in the Vineyard Project have been conducted, audio-recorded and shared with high school students (n=80) to become the object of dedicated workshops. Interviews explored participants’ experience in the vineyard, the relationship they developed with the vines and with professional vine growers, their role in the winemaking process, and the emotional and sensorial contents of their immersion in the viticultural landscape.ResultsThe peer-led intervention showed promising results in producing benefits beyond the group of young people directly involved in the vineyard activities. By narrating their experiences through the interviews, participants acted as cultural mediators with the students who subsequently listened to their stories. Their narratives represent unusual accounts of the world of wine and its production, drawing on the perspective of non-expert, young people that are not familiar with the viticultural landscape. The embodied knowledge they could learn from professional vine growers, concerning the harvest as well as other activities of care for the vines, contribute to portray wine as a cultural product, which is the result of traditions handed down from generation to generation, hard work, competent interventions on the vines and the other living beings of the vineyard. This unusual perspective on wine was perceived as particularly surprising for students who lived in the area, who became so acquainted with the viticultural landscape and the discourses around its products to the point of taking it for granted in a non-reflexive attitude.ConclusionsFindings suggest that peer-led interventions concerning wine and other drinking products, narrated in their cultural dimension (e.g. their story, identity, local traditions, practices and the tacit knowledge implied in their production), may encourage a limited and competent consumption among young people.Disclosure of InterestNone Declared
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Hołodnik, Daria. "Collaborative Performances of Wine Tourism Destinations in the Northern Rhone Valley." European Management Studies 2023, no. 4 (2024): 30–48. http://dx.doi.org/10.7172/2956-7602.102.2.
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Purpose: The main aim of this article was to identify the wine tourism destination models set up on collaborative performances driven by Tourism Offices (Destination Marketing Organization, DMO) and wineries (private enterprises) from the appellate areas in the Northen Rhone Valley. Design/methodology/approach: The ethnographical methodology was used, including methods of participating observation (applied by a mysterious tourist method), study tours (to explore the study field), expert analysis (based on knowledge exchange with Tourism Office Managers) and official interviews (with Mangers of small and large wine producers from the areas). Findings: Two of the three surveyed wine tourism destinations from the Northern Rhône Valley (Vienne Condrieu and Rhône Crussol) are distinguished by the very active role of tourism organizations in building collaborative wine tourism offerings, in particular with small wineries. The third destination surveyed (Ardèche Hermitage) is more oriented toward collaborations with large wine producers and their independent role in leading wine tourism marketing. Research limitations/implications: Managers of tourism organizations should be oriented toward collaboration with both: large and small wine producers. Large wineries are helpful in raising the visibility and image of a wine destination. Small producers, on the other hand, offer a distinctive and individual wine tourism experience. Originality/value: The key aspect of wine tourism marketing is the building of collaborative wine tourism offerings led by DMO’s collaboration with both large and small wineries from the destination.
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Bucher, Tamara, Eveline Frey, Magdalena Wilczynska, Kristine Deroover, and Simone Dohle. "Consumer perception and behaviour related to low-alcohol wine: do people overcompensate?" Public Health Nutrition 23, no. 11 (2020): 1939–47. http://dx.doi.org/10.1017/s1368980019005238.
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AbstractObjective:Compared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences consumption.Design:Randomised controlled trial (RCT).Setting:Participants were invited to a wine tasting and randomised into one of the three conditions: they either tasted a ‘new white wine’ (12·5 % alcohol content), a ‘new low-alcohol white wine’ (8·0 % alcohol content) or they tasted the low-alcohol wine but were not aware that the wine was reduced in alcohol (low-alcohol, blinded).Participants:Ninety participants (42 % male, mean age = 41 (sd 14) years).Results:Mean comparisons showed similar ratings for the low-alcohol conditions and the standard alcohol condition (mean > 5·6/7). The mean consumed amount across all conditions did not differ (162 (sd 71) ml, (F2,86 = 0·43, P > 0·05)), hence people who tasted the low-alcohol wine consumed approximately 30 % less alcohol. However, participants were willing to pay more for the normal wine compared with the low-alcohol wine, (F2,87 = 3·14, P < 0·05).Conclusions:Participants did not alter their drinking behaviour in response to the reduced alcohol content, and the low-alcohol wine was perceived positively. There might be an emerging market potential for wine of reduced alcohol content, but consumers may not be willing to pay the same price as for the standard wine.
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Kokkinomagoulos, Evangelos, and Panagiotis Kandylis. "Sustainable Exploitation of Wine Lees as Yeast Extract Supplement for Application in Food Industry and Its Effect on the Growth and Fermentative Ability of Lactiplantibacillus plantarum and Saccharomyces cerevisiae." Sustainability 16, no. 19 (2024): 8449. http://dx.doi.org/10.3390/su16198449.
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Wine lees, the residue left behind after racking or bottling of wine, are predominantly composed of dead yeast cells, ethanol, phenolic compounds, and tartrates. Yeast extract (i.e., commercial yeast extract), a highly nutritious powder derived from commercially cultivated yeast biomass, is commonly used in nutrient media as a nitrogen source. In the context of by-product valorization, wine lees could potentially be used to produce a substitute for commercial yeast extract (CYE). In our study we investigated the growth and fermentative ability of two major winemaking microorganisms, Lactiplantibacillus plantarum and Saccharomyces cerevisiae, in culture media containing a wine lees yeast extract (WLYE) and a CYE. The effects of yeast extract type, concentration, and initial cell concentration (y0) on key kinetic parameters—maximum specific growth rate (μmax), lag phase duration (λ), and maximum cell concentration (ymax)—were evaluated. For L. plantarum, the results showed that using a WLYE led to similar kinetic parameters to those obtained with a CYE, with λ being unaffected by y0 in samples containing a WLYE. For S. cerevisiae, simultaneous addition of both yeast extracts led to increased μmax values (up to 0.136 h−1) compared to individually added yeast extracts, although this negatively affected λ and ymax. Current research on wine lees is mainly focused on using them as a substrate to produce valuable metabolites through fermentation, overlooking the potential industrial applications of the nutrient-rich autolysate. The findings of this study appear promising for the holistic valorization of wine lees, contributing towards the concepts of sustainability and circular economy.
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Alises, M. Osorio, E. Sánchez-Palomo, and M. A. González Viñas. "Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates." Beverages 10, no. 4 (2024): 123. https://doi.org/10.3390/beverages10040123.
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The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the impact of incorporating an aromatic distillate, collected during the spinning cone column (SCC) dealcoholization process, back into dealcoholized Tempranillo rosé wines. The aromatic distillate was added to dealcoholized wine in varying concentrations (0.5%, 1.0%, and 1.5% v/v). A total of 57 volatile compounds, including 25 varietal and 32 fermentative compounds, were identified and quantified using gas chromatography–mass spectrometry (GC-MS). The addition of the aromatic distillate significantly increased the concentration of several volatile compounds, notably C6 compounds, terpenes, benzene compounds, and esters. The odor activity values (OAVs) reveal that increasing distillate concentrations led to a higher number of compounds with OAVs greater than 1, indicating enhanced individual aroma contributions. The fruity and sweet aromatic series were predominant in all samples, with their total intensity increasing with higher distillate concentrations. However, the addition of 1.5% v/v of the aromatic distillate (AW3) resulted in an alcohol content exceeding the legal limit for dealcoholized wine, classifying it as a reduced-alcohol wine. The study concludes that adding 1% v/v of the aromatic distillate to dealcoholized Tempranillo rosé wine effectively enhances the aroma profile while remaining within regulatory limits for dealcoholized wine. This approach presents a viable method for producing high-quality, aromatic, dealcoholized wines that meet consumer demand for non-alcoholic beverages.
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Bakardzhiyski, Ivan Chenkov. "Changes of some groups of phenolic compounds, color characteristics and antioxidant activity of red wine from Bulgaria as a result of bentonite and cold treatments." Food Science and Applied Biotechnology 5, no. 2 (2022): 151. http://dx.doi.org/10.30721/fsab2022.v5.i2.191.
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The influence of bentonite and cold treatments on some groups of phenolic compounds, color characteristics and antioxidant activity of young red Cabernet Sauvignon wine from Bulgaria was studied. Bentonite was administered in increasing doses in the range of 0.2-1.6 g/L. The wine was chilled at -5 °C for 24 hours. The influence of bentonite on the index 280, phenolic complex and color characteristics was stronger when it was applied in doses of above 0.6 g/L, whereas antioxidant activity was more substantially affected at doses of above 1 g/L. Cold treatment led to greater changes in the studied indices of the composition and antioxidant activity of the wine in comparison to adding bentonite. It led to a decrease in the index 280 by 19 %, and the concentration of the studied phenolic complex groups decreased by about 6-7 %. Color intensity decreased the most of all studied indices. This index was reduced by about 32 %, without a significant change in the composition of its color and shade. The decrease in the content of phenolic compounds is probably the reason for the 23 % decrease in the antioxidant activity of the studied wine.
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Afonso, Sílvia Martins, António Inês, and Alice Vilela. "Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?" Fermentation 10, no. 1 (2024): 36. http://dx.doi.org/10.3390/fermentation10010036.
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The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening. This, in turn, has led to wines with imbalanced acidity and, more importantly, higher alcohol content and pH values. Today, consumers demand high-quality and healthy products, and this trend has extended to wine consumption. Consumers prefer wines with reduced alcohol content due to the health risks associated with alcohol consumption. To meet this demand, researchers have developed modified yeast strains that reduce wine alcohol content during fermentation. These strains ferment less sugar or redirect carbon metabolism. However, their use may pose challenges, such as producing undesired secondary metabolites that can affect wine characteristics. Additionally, consumers are still divided on using genetically modified organisms (GMOs) in food and beverages. This review examines the impact of climate change on wine quality and consumer perception, taking into account new technologies used to reduce wine alcohol content or produce low-alcohol-content wines, such as low-cost techniques like bio-dealcoholization performed by non-GMO wine yeast, Saccharomyces, and non-Saccharomyces.
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Zivkovic, Nikolina, Danka Mitrovic, Ivana Ignjatovic Sredovic, and Aleksandar Petrovic. "Effect of fermented pomace pressing on the phenolic compounds extraction in red wine." AgroReS 14 (May 23, 2025): 72–75. https://doi.org/10.63356/agrores.2025.009.
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This paper examines the influence of pressing conditions during winemaking on the content of several representative phenolic compounds. The winemaking techniques used in red wine production, such as the pressing of fermented pomace, can have a direct impact on the quality of the final product. In this experiment, three phenolic compounds - catechin, epicatechin and trans-resveratrol that are important components of wine and influence both its sensory properties and its potential health benefits were investigated. After a 14-day maceration of the red grapes, three pressure levels (0.5 bar, 1.0 bar and 1.5 bar) were applied, resulting in three experimental wines, designated Wine 1, Wine 2 and Wine 3. In addition to these samples, one fraction was separated as free-run wine to compare with the others. After LC-MS/MS analysis, the results showed a higher phenolic content in wines exposed to a higher pressure of fermented pomace. In particular, the pressure of 1.5 bar led to the highest levels of these compounds in the wines analyzed.
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Ólafsdóttir, Karólína Rós. "Black Feathers and Poison Wine Decadent Aesthetics in Davíð Stefánsson’s Poetry." LEA - Lingue e Letterature d'Oriente e d'Occidente 6 (April 18, 2024): 61–79. http://dx.doi.org/10.36253/lea-1824-484x-15114.
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Davíð Stefánsson (1895-1964) is a poet whose work marks a turning point in early twentieth-century Icelandic literature. This essay offers five new English translations from his first collection Black Feathers (Svartar Fjaðrir,1919) and introduces a new decadent perspective. Decadence is widely regarded as flourishing in emergent modern societies, but, as this essay shows, its influence extended beyond western Europe. Written in a remote place, Stefánsson’s decadence speaks to an aesthetic of emptiness and atemporality. These poems broaden our conception of decadence and evidence a rich cultural hybridity, showing the influence of various traditions including symbolism, the Gothic, folk-songs, and decadence.
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Gutan, Victoria, and Gheorghe Adrian Zugravu. "DEVELOPMENT CONSIDERATIONS AND OPPORTUNITIES A WINE TOURISM – THE CASE STUDY OF THE STATE ENTERPRISE QUALITY WINES INDUSTRIAL COMPLEX „MILEȘTII MICI”." Journal of Research on Trade, Management and Economic Development, no. 1(21) (July 2024): 22–38. http://dx.doi.org/10.59642/jrtmed.1.2024.02.
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Wine tourism in the Republic of Moldova occupies an important segment in the country's tourism. Investments in wineries and the state's initiative to register the Republic of Moldova on the map of European wine tourism have led to the creation of itineraries that allow visiting numerous domains and wineries. Moldovan wine products are in demand on the EU market, which contributes to the sustainable development of both the wine sector and wine tourism. This article represents a research of the difficulties and possibilities of development of the wine tourism activity in order to discover the solutions and ways of development of the wine tourism in the Republic of Moldova. The topic is current and needs to be researched. The purpose of the present scientific investigation is to research the wine tourism activity of „Mileștii Mici” Winery, the largest underground winery in the Republic of Moldova, in order to identify development obstacles and ways to overcome them. The present study was carried out based on the following research methods: analysis, synthesis, comparison, grouping, etc. The authors' contribution consists in the presentation, calculation and analysis of the main indicators regarding the volume of tourist activity, the evaluation of the performance, competition, risk and tourist potential of the „Mileștii Mici” Winery and the development of recommendations regarding the promotion of its tourist activity.
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Sainz-García, Elisa, Isabel López-Alfaro, Rodolfo Múgica-Vidal, et al. "Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems." Beverages 5, no. 3 (2019): 50. http://dx.doi.org/10.3390/beverages5030050.
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The demand for chemical-free beverages is posing a challenge to the wine industry to provide safe and healthy products with low concentrations of chemical preservatives. The development of new technologies, such as Atmospheric Pressure Cold Plasma (APCP), offers the wine industry the opportunity to contribute to this continuous improvement. The purpose of this research is to evaluate the effect of Argon APCP treatment, applied in both batch and flow systems, on Tempranillo red wine quality. Batch treatments of 100 mL were applied with two powers (60 and 90 W) at four periods (1, 3, 5, and 10 min). For flowing devices, 750 mL of wine with a flow of 1.2 and 2.4 L/min were treated at 60 and 90 W for 25 min and was sampled every 5 min. Treatments in batch resulted in wines with greater color intensity, lower tonality, and higher content in total phenolic compounds and anthocyanins, so that they were favorable for wine quality. Among the batch treatments, the one with the lowest power was the most favorable. Flow continuous treatments, despite being more appropriate to implement in wineries, neither led to significant improvements in the chromatic and phenolic wine properties nor caused wine spoilage.
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Yu, Runze, Matthew W. Fidelibus, James A. Kennedy, and Sahap Kaan Kurtural. "Precipitation before Flowering Determined Effectiveness of Leaf Removal Timing and Irrigation on Wine Composition of Merlot Grapevine." Plants 10, no. 9 (2021): 1865. http://dx.doi.org/10.3390/plants10091865.
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Grapevine productivity, and berry and wine flavonoid concentration, depend on the interactions of cultivar, environment, and applied cultural practices. We characterized the effects that mechanical leaf removal and irrigation treatments had on the flavonoid concentration of ‘Merlot’ (Vitis vinifera, L.) grape berries and wines in a hot climate over two growing seasons with contrasting precipitation patterns. Leaves were removed by machine, either at prebloom (PBLR), or at post-fruit-set (PFLR), or not removed (control) and irrigation was either applied as sustained deficit irrigation (SDI) at 0.8 of crop evapotranspiration (ETc) from budbreak to fruit set, or regulated deficit irrigation (RDI) at 0.8 ETc from bud break to fruit set, 0.5 ETc from fruit set to veraison, and 0.8 ETc from veraison to harvest, of ETc In 2014, PFLR reduced the leaf area index (LAI) compared to control. The RDI decreased season-long leaf water potential (ΨInt) compared to SDI. However, in 2015, none of the treatments affected LAI or ΨInt. In 2014, berry flavonoid concentrations were reduced by PBLR as well as SDI. SDI increased the flavonoid concentrations in wine, and PFLR increased some wine flavonols in one season. No factor affected the concentrations of wine proanthocyanidins or mean degree of polymerization. Thus, mechanical PFLR and RDI may increase berry flavonoid accumulation without yield reduction, in red wine grapes cultivars grown in hot climates when precipitation after bud break is lacking. However, spring precipitation may influence the effectiveness of these practices as evidenced by this work in a changing climate.
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Lanza, Andrea, and Giuseppina Simone. "Value Creation in Tradition-led Industries: The Role of Innovative Practices. The Empirical Evidence from the Italian Wine Industry." CORPORATE GOVERNANCE AND RESEARCH & DEVELOPMENT STUDIES, no. 1 (May 2025): 95–111. https://doi.org/10.3280/cgrds1-2025oa19199.
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In this study, we investigate whether firms create value in a tradition-led setting, through innovative efforts. Prior research has observed that in such a setting some actors opt for a creative representation of established products (i.e., a song, an opera, a piece of art, a fashion item, and so on); in contrast, others rely on a more traditional interpretation of the same products. Less investigated, to date, has been whether the decision to opt for an innovative behavior in a tradition-led context leads to value creation, or not. To this end, we conducted research in the Italian wine industry between 1999 and 2009 to investigate whether adopting innovative practices (i.e., aging wine in barrique), led to value creation and what other occurrences intervened in the value creation dynamic. Our findings suggest that innovation sustains value creation and that, in a tradition-led context, a firm's portfolio breadth negatively moderates the above relationship.
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Dr, Nikos Bogonikolos, and Leonidas Papakonstantinidis Dr. "AI in Local Development and Community-leading concept." ISIR Journal of Business and Management Studies (ISIRJBMS) 1, no. 3 (2025): 104–7. https://doi.org/10.5281/zenodo.14583980.
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<em>This paper informs the reader about the reasons behind inequality in urban planning, and how big data could be used to address these issues. Additionally, it highlights the current resistance towards artificial intelligence and highlights its potential applications in the future. Building the future of local economic growth and social inclusiveness in urban communities through artificial intelligence. The paper argues that artificial intelligence (AI) can facilitate local economic growth and social inclusion by helping governments and community groups to focus on integrated efforts to identify the needs of marginalized communities. In a world where many cities are struggling with economic disparity, social exclusion and the imperative to become more sustainable, AI can help to enact the changes needed to improve the lives of residents. The focus here is on local community-led initiatives that utilize data in a strategic way, but also employ AI to optimize resource allocation and plan for a more inclusive future. Applications include AI platforms that connect residents with jobs, social services and educational opportunities based on community needs. The paper shows how strategic and targeted AI implementation focusing on community needs can strengthen urban networks, reduce social divisions and help to create a more resilient social fabric.</em>
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Rodríguez-Bencomo, Juan J., Almudena García-Ruiz, Pedro J. Martín-Álvarez, M. Victoria Moreno-Arribas, and Begoña Bartolomé. "Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation." Journal of Agricultural Studies 2, no. 2 (2014): 62. http://dx.doi.org/10.5296/jas.v2i2.5980.
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Previous studies have proven the potential of antimicrobial plant extracts to delay malolactic fermentation (MLF) in red wines. With the final end of extending their applicability in oenology, the aim of this study was to investigate whether the addition of antimicrobial extracts (from eucalyptus leaves and almond skins) to white wines (i.e., Chardonnay wine), as a way to control MLF, would affect wine organoleptic properties, in particular those related to their volatile and phenolic composition. Although addition of both extracts led to statistically significant changes (p<0.05) in the concentration of several volatile and phenolic compounds, only few of them showed contents higher than their sensory thresholds, meaning that the changes observed in their concentration could slightly affect the final wine aroma and astringency. However, use of the extracts in the elaboration of white wines needs to be assessed in future experiments at winery scale, including wine sensorial analysis.
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Liang, Zijian, Shuge Yang, Jingning Xiao, et al. "Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging." Journal of Food Biochemistry 2024 (May 9, 2024): 1–15. http://dx.doi.org/10.1155/2024/8712690.
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An innovative flavored wine was developed by macerating six different edible flowers into Chardonnay wine, where the physicochemical characteristics (titratable acidity, pH), antioxidant activity (DPPH, FRAP) and volatile profile were modulated. Bottle aging of the flower-flavored wines were performed for 9 months where a significant (p<0.05) increases of total phenolic content and an opposite trend in antioxidant power (assessed by DPPH and FRAP assays) were observed. A total of 37 volatile substances were characterized in the aged flower-flavored wines. The aging process led to a decline in fruity and floral odors. Among the 12 month-aged wines, 1% (w/v) O. fragrans-flavored Chardonnay wine aged for 12 months was perceived as the most-liked product in human sensory analysis. This study manifested a bright future of edible flowers as a novel additive in the development of flavored wine with desirable sensory attributes.
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Frederking, Lauretta. "Getting to green: Niche-driven or government-led entrepreneurship and sustainability in the wine industry." New England Journal of Entrepreneurship 14, no. 1 (2011): 47–60. http://dx.doi.org/10.1108/neje-14-01-2011-b004.
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Through the framework of Michael Porterʼs five forces, this article compares sustainability in the Oregon and British Columbia wine industries. After describing the contrasting characteristics of the green niche model and the government-led model of environmental change, the article analyzes the emerging challenges for each type of change.The distinct sources for profitability and future innovation suggests diversity within the sustainability movement and two very different processes of translating environmental values into entrepreneurial practice.
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Chkhartishvili, Nino, Londa Mamasakhlisashvili, Irma Tchanturia, and Demetre Bakradze. "The rare, Georgian wine grape in modern enology." ECONOMIA AGRO-ALIMENTARE, no. 3 (January 2020): 809–23. http://dx.doi.org/10.3280/ecag2019-003013.
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Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.
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Fuentes-Fernández, Rosana, and José Luis del Campo-Villares. "Exploring the Market for Dealcoholized Wine in Spain: Health Trends, Demographics, and the Role of Emerging Consumer Preferences." Beverages 11, no. 2 (2025): 41. https://doi.org/10.3390/beverages11020041.
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Since 1975, when per capita wine consumption in Spain peaked, the continued decline in domestic consumption has led to significant changes in the wine sector, particularly in production and marketing strategies. By 2005, the industry had shifted towards mass exportation, focusing on bulk wine, as domestic demand fell. Since then, Spain has become the leading global producer of bulk wine by volume. However, emerging consumer trends, prioritizing health, sustainability, and low-alcohol beverages, present both challenges and opportunities for the sector. This study explores the potential for Spain’s bulk wine industry to adapt by transitioning to dealcoholized wines, leveraging recent technological advancements and aligning with shifting consumer preferences. In this context, we examined what additional factors might influence the transition of Spanish wine producers to dealcoholized wine production and how consumer acceptance of these products in Spain compares to other international markets. In this context, it is crucial to examine what additional factors might influence the transition of Spanish wine producers to dealcoholized wine production and how consumer acceptance of these products in Spain compares to other international markets. Data collection was conducted through dual surveys targeting both consumers and producers, administered in December 2024 via the Sobrelias.com platform, with a total of 602 responses (387 from consumers and 215 from producers). Statistical analyses, including ANOVA and PERMANOVA, were performed to assess the influence of variables such as health-conscious consumption habits, demographic segmentation (age groups), and gender on market dynamics. To date, no prior academic research has addressed this specific intersection of bulk wine exports and consumer trends, highlighting the novelty of this study. A multiple linear regression model quantified the potential for market growth based on these factors.
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Irimia, Liviu Mihai, Cristian Valeriu Patriche, Théo Petitjean, et al. "Structural and Spatial Shifts in the Viticulture Potential of Main European Wine Regions as an Effect of Climate Change." Horticulturae 10, no. 4 (2024): 413. http://dx.doi.org/10.3390/horticulturae10040413.
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Climate change modifies the base climate of the wine regions and, with it, the structure of their traditional types of wine production, imposing measures to adapt, mitigate, or capitalize on the newly emerging conditions. In order to assess the impact of climate change and establish the appropriate adaptation measures for each wine region, regional and local studies are needed, which allow knowledge of their current climate profile. The aim of this research was to identify the changes that appeared as an effect of climate change in the initial climate profile and the initial structure of the traditional types of wine production of Bordeaux (France), Loire Valley (France), Rhine-Main-Nahe (Germany), La Rioja (Spain) and Cotnari (Romania) wine regions, and also in climate suitability for wine production of the Sussex area from the UK. The study uses multi-year averages for the 1951–1990 and 1991–2010 time periods of reference bioclimatic indices for viticulture, namely the Average Temperature of the Growing Season (AvGST), the Huglin Index (HI), and the Oenoclimatic Aptitude Index (IAOe). The results of this research reveal significant changes in climate suitability for wine production of the studied wine regions: in the Bordeaux wine region, climate change led to the appearance of conditions for the cultivation of the Mediterranean climate varieties Grenache, Syrah, and Carignan; in the cool climate wine regions Rhine-Main-Nahe and Cotnari, traditional producers of white wines, the climate has also become suitable for the cultivation of Pinot noir and Cabernet franc varieties, and implicitly for the production of red wines; in all studied wine regions, the classes of climate suitability for viticulture shifted higher in altitude, as is the case of the La Rioja region, where, in the recent period, the grapevine can be grown up to 922.9 m asl, higher by 206.2 m compared to the 1951–1990 time period; in the low area of each wine region, one or even two new climate suitability classes for wine grape growing appeared. The shifts revealed by this research generate solid conclusions regarding the effect of climatic change on the viticultural potential of geographical areas, namely: in the context of climate change, the altitude of the wine region has a major influence on the evolution of the local viticulture potential; a higher topography allows a better adaptation of the wine region to climate change; low-elevation wine regions are more vulnerable to climate changes, especially the further south they are located; as an effect of climate change, conditions appear in the wine regions for the cultivation of new grapevine varieties and the production of new types of wine.
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Turčinović, Milena, Aleksandra Vujko, and Nemanja Stanišić. "Community-Led Sustainable Tourism in Rural Areas: Enhancing Wine Tourism Destination Competitiveness and Local Empowerment." Sustainability 17, no. 7 (2025): 2878. https://doi.org/10.3390/su17072878.
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Community-led sustainable tourism represents a paradigm shift that emphasizes the role of local residents in shaping tourism initiatives that not only promote environmental stewardship but also enhance local economies and preserve cultural heritage. The research focused on two rural wine destinations, Banoštor in Serbia and Radda in Chianti, Italy, utilizing a constructivist epistemological approach to understand community-led tourism. The study aimed to assess how community involvement enhances the competitiveness of rural destinations, evaluates the social, cultural, and economic empowerment of local communities, and examines the role of community participation in sustainable tourism development. The factor analysis identified three key factors—destination competitiveness, local empowerment, and community participation—that collectively account for 86.25% of the variance in sustainable community-led tourism. This model highlights how community-led initiatives can enhance the competitiveness of rural destinations by attracting eco-conscious travelers and ensuring that economic benefits remain within the community, thus preserving local culture and traditions. Furthermore, active community participation in tourism planning is crucial for sustainability, as it fosters a sense of ownership and aligns tourism development with local values, ultimately leading to long-term benefits for both the community and the destination. To enhance competitiveness, Banoštor must improve wine offerings, invest in marketing, and develop infrastructure while empowering local communities through tourism initiatives, ensuring that local voices are heard and tourism revenues benefit residents.
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Zareian, Farzin, Carlos Sampere, Victor Sandoval, David L. McCormick, Jack Moehle, and Roberto Leon. "Reconnaissance of the Chilean Wine Industry Affected by the 2010 Chile Offshore Maule Earthquake." Earthquake Spectra 28, no. 1_suppl1 (2012): 503–12. http://dx.doi.org/10.1193/1.4000048.
Full textAbstract:
This paper summarizes the EERI reconnaissance team findings on damage to the Chilean wine industry after the 27 February 2010 Offshore Maule Earthquake. Wine production is one of the major industries in Chile, with an annual production of approximately one million metric tons. It is estimated that the total loss to the wine industry is over 125 million liters, with infrastructure damage estimated as high as US$430. Most of the damage was concentrated in older wineries with collapse of adobe walls and timber roofs or ribbed brick vaults. Damage to steel fermentation tanks was widespread among all wineries visited with the severity of such damage depending on the type of tank anchorage. Local buckling of legs in legged tanks or excessive movement followed by the tank falling off the support pad led to toppling that ruptured piping or valves. Stacked barrels, stored bottles of wine, and production lines were also damaged.
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Ashenfelter, Orley. "How Auctions Work for Wine and Art." Journal of Economic Perspectives 3, no. 3 (1989): 23–36. http://dx.doi.org/10.1257/jep.3.3.23.
Full textAbstract:
At the first wine auction I ever attended, I saw the repeal of the law of one price. This empirical surprise led me to begin collecting data on wine auctions, to interview auctioneers, and even to buy a little wine. In the meantime I have also had the opportunity (with John Abowd) to observe and collect data on the auction sale of impressionist and contemporary paintings. This paper reports on some of the empirical regularities that I and others have observed in the actual operation of the auction markets for these items. In view of the rich and diverse array of theoretical literature on auctions, it seems high time economists began to spell out precisely what facts it is meant to explain.
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Allam, F.M Abuhamda. "Klippel-Trenaunay-Weber syndrome in Palestinian neonate: case report." International Journal of Medical Reviews and Case Reports 3, no. 3 (2018): 113–15. https://doi.org/10.5455/IJMRCR.Klippel-Trenaunay-Weber-syndrome.
Full textAbstract:
Klippel-Trenaunay-Weber syndrome (KTWS) is a rare congenital disorder. The incidence of KTWS is 3-5/100000 live birth. It is characterized by port-wine stain, varicose veins, and bony and soft tissue hypertrophy affecting a limb. Most of the cases were diagnosed after the childhood when the clinical picture became clear and complete. Our neonate was diagnosed just after birth; the right lower leg was hypertrophied with port-wine stained. Early diagnosis and multidisciplinary approach will improve the outcome and decrease the morbidity.
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Garcia, Ausberta Jesus Cabezas, and Boaventura F. Reis. "Instrumentation and Automated Photometric Titration Procedure for Total Acidity Determination in Red Wine Employing a Multicommuted Flow System." Journal of Automated Methods and Management in Chemistry 2006 (2006): 1–8. http://dx.doi.org/10.1155/jammc/2006/83247.
Full textAbstract:
An automated procedure for photometric titration of red wine and associated instrumentation is described. The procedure was based on the flow-batch approach implemented employing multicommutation. The photometric detection was carried out using a homemade LED-based photometer. The mixing device, LED, and photodetector were attached to the titration chamber in order to form a compact and small-sized unit. The flow system comprised an automatic injector and three-way solenoid valves, which were controlled by a microcomputer through an electronic interface card. The software, written in Quick BASIC 4.5, was designed with abilities to accomplish all steps of the titration procedure including data acquisition and real-time processing to decide about the course of titration in the following step and so forth, until the titration endpoint was reached. The usefulness of the proposed titration system was demonstrated by analyzing red wine samples. When results were compared with those obtained using the AOAC reference method, no significant difference was observed at the95%confidence level. A relative standard deviation of ca 2%(n=9) was obtained when processing a typical red wine sample containing 7.3gl-1total acidity expressed as tartaric acid.
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Procidano, Isabella, Christine Mauracher, and Marco Valentini. "Consumers' perception of Prosecco wine packaging: A pilot study in Padua and Milan." Economia agro-alimentare, no. 1 (May 2021): 1–23. http://dx.doi.org/10.3280/ecag1-2021oa11546.
Full textAbstract:
This paper aims to illustrate and discuss the importance of packaging attributes in the wine market. A survey was conducted in the north of Italy to assess how different attributes affect the probability of choosing a bottle of Prosecco wine. Two hundred face-to-face interviews based on a structured questionnaire were administered in Milan and Padua supermarkets to elicit preferences. Each respondentranked three new bottles of Prosecco wine and expressed the importance of different packaging characteristics in its choice.Product attributes include Label's form, Label's colours, the Label in its entirety, the Writing "Prosecco", the Band on the bottle's neck and the Bottle's shape. The interviews allowed us to recognise the bottle customers found the most attractive, and rank-ordered logistic regression was able to disentangle whichpackaging characteristic led to their decision.