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Journal articles on the topic 'Wine products'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Suhaj, M., and M. Koreňovská. "Distribution of selected elements as wine origin markers in the wine-making products." Czech Journal of Food Sciences 24, No. 5 (2011): 232–40. http://dx.doi.org/10.17221/3319-cjfs.

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The analysis of the trace elements has been shown to be a valuable tool to discriminate wines according to their region of origin. As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specific markers indicating the origin of Slovak wines according to the vineyard regions. Several factors, such as the environmental contamination, agricultural practices, climatic changes, and others, may markedly change the multielement composition of the wine and may endanger the relationship between the wine and the soil composition. The effect was studied of the viniculture process on the distribut

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2

Siyukhova, N. T., Z. T. Tazova, L. V. Lunina, and Z. N. Blyagoz. "Analytical quality control of wines and wine materials." New Technologies 18, no. 4 (2023): 78–94. http://dx.doi.org/10.47370/2072-0920-2022-18-4-78-94.

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Ensuring food safety of the quality of sold products is one of the urgent problems of the wine industry. The trend of falsification of well-known brands of domestic and imported wines is a characteristic feature of the modern market of wine products. Known methodological bases for assessing the quality of wine products in most cases do not have the potential to recognize many modern «technological solutions». To solve this problem an analytical method can be proposed on modern equipment "FTIR BACCHUS 3". This analyzer allows you to determine the chemical substances and the range characteristic

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3

Galani-Nikolakaki, S., N. Kallithrakas-Kontos, and A. A. Katsanos. "Trace element analysis of Cretan wines and wine products." Science of The Total Environment 285, no. 1-3 (2002): 155–63. http://dx.doi.org/10.1016/s0048-9697(01)00912-3.

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4

Claus, Harald. "Wine Fermentation." Fermentation 5, no. 1 (2019): 19. http://dx.doi.org/10.3390/fermentation5010019.

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5

Casquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín, and María de Guía Córdoba. "Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality." International Journal of Environmental Research and Public Health 18, no. 5 (2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.

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This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentratio

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6

Sheludko, O. N., T. I. Guguchkina, and N. K. Strizhov. "IDENTIFICATION OF AUTHENTICITY OF WINE PRODUCTS." Scientific Works of North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making 23 (June 2019): 235–42. http://dx.doi.org/10.30679/2587-9847-2019-23-235-242.

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7

Shrikhande, Anil J. "Wine by-products with health benefits." Food Research International 33, no. 6 (2000): 469–74. http://dx.doi.org/10.1016/s0963-9969(00)00071-5.

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8

Anikina, N. S., N. V. Gnilomedova, S. N. Cherviak, A. V. Vesiutova, and M. V. Ermihina. "Rapid test for detecting artificial colorants in wine products." Аналитика и контроль 25, no. 2 (2021): 126–33. http://dx.doi.org/10.15826/analitika.2021.25.2.001.

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The problem of wine color adulteration is relevant all over the world, and, therefore, establishing or refuting the fact of the colorant presence is an integral part of the techno-chemical control. There are many methods for determining artificial colorants (AC) in the alcoholic beverages with various levels of sensitivity and selectivity of detection as well as the promptness in generating the results and the cost of studying one sample. Current work is devoted to the development of a rapid test for detecting the artificial colorants in wines. It is based on the method of the International Or

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9

Maicas, Sergi, and José Juan Mateo. "Sustainability of Wine Production." Sustainability 12, no. 2 (2020): 559. http://dx.doi.org/10.3390/su12020559.

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Wine production is one of the most important agricultural activities around the world. The production of wine involves the use of a large number of valuable resources, such as water, fertilizers, and other organic products. Moreover, it produces a large amount of wastewater and organic waste that must be treated adequately to avoid contaminating the areas of production. The nature of the waste produced depends very closely on the specific vinification procedures, which also affect the physical–chemical properties of the residual material generated, whose characteristics determine its subsequen

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10

Yang, Shang-Ho, Kiyokazu Ujiie, Timothy Woods, and Shuay-Tsyr Ho. "The determinants of winery visitors for local wine and non-wine products in the Northern Appalachian states." Journal of Wine Economics 18, no. 4 (2023): 341–58. http://dx.doi.org/10.1017/jwe.2023.28.

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AbstractThe development and expansion of wineries in Appalachian states in the United States over the past 20 years has received attention, while the study of non-wine product consumption in wineries has been very limited. Wineries increasingly include these non-wine products as complementary products in their marketing portfolio. This study analyzes the determinants of wine and non-wine spending among winery visitors in selected Northern Appalachian states, including Pennsylvania, Ohio, Kentucky, and Tennessee. We develop a market segmentation model and a random utility theory with an interva

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11

Haidai, I. V., L. Yu Matenchuk, and A. Yu Tokar. "CHARACTERISTICS OF DOGWOOD WINE MATERIALS AND WINES AS FUNCTIONAL NUTRITION PRODUCTS." Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences 2, no. 2 (2020): 95–99. http://dx.doi.org/10.32838/2663-5941/2020.2-2/16.

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12

MUNTEAN, Camelia, Felicia STOICA, and Constantin BĂDUCĂ CÎMPEANU. "STUDIES REGARDING THE CONTROL OF THE MAIN QUALITY PARAMETERS OF NEGRU DE DRĂGĂȘANI WINE." "Annals of the University of Craiova - Agriculture Montanology Cadastre Series " 54, no. 1 (2025): 191–98. https://doi.org/10.52846/aamc.v54i1.1555.

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In a global landscape where competition is increasingly intense, quality has become an essential standard in all sectors, including the wine industry. This evolution is amplified by the growing expectations of consumers who, endowed with access to a wide range of options and information, are becoming increasingly demanding in their choices. For wine producers, this context imposes not only a struggle to differentiate themselves, but also the need to continuously improve the quality of their products in order to remain relevant and competitive.Negru de Drăgășani is an autochthonous grape variet

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Vafin, R. R., I. Y. Mikhailova, V. K. Semipyatny, Kh Kh Gilmanov, A. V. Bigaeva, and E. G. Lazareva. "RAW MATERIALS IDENTIFICATION AND MANUFACTURED PRODUCTS AUTHENTICATION TECHNOLOGIES." SERIES CHEMISTRY AND TECHNOLOGY 6, no. 444 (2020): 119–26. http://dx.doi.org/10.32014/2020.2518-1491.106.

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DNA technologies for the raw grapes identification and the authentication of wine products made from them are popular scientific and practical direction with the prospect of introducing developments into the quality management system. The molecular genetic approaches development to the technical grape varieties’ genetic identification and wines DNA authentication produced from them was the aim of this work. Sample preparation of experimental wines was carried out by exposure in a mixture with a precipitant and a co-precipitant, followed by wine debris precipitation. The nucleic acids extractio

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Joanne, Marie Josephine, and Saptono Nugroho. "Persepsi Pengunjung Terhadap Produk Wine Lokal Sababay Winery Sebagai Wisata Gastronomi Di Bali." JURNAL DESTINASI PARIWISATA 11, no. 1 (2023): 88. http://dx.doi.org/10.24843/jdepar.2023.v11.i01.p12.

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Sababay Winery is a company that produces, processes, and introduces local Balinese wine products through gastronomy and wine tourism in Bali which is currently popular with foreign and domestic visitors. The purpose of this research is to analyze the perceptions of domestic visitors towards the local wine products of Sababay Winery as a form of gastronomy tourism in Bali. The research method used is a mix methods concurrent embedded approach which is predominantly qualitative with qualitative and quantitative data. Methods of collecting primary and secondary data in this study through questio

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15

Tříska, J., and M. Houška. "Physical methods of resveratrol induction in grapes and grape products – a review." Czech Journal of Food Sciences 30, No. 6 (2012): 489–502. http://dx.doi.org/10.17221/115/2012-cjfs.

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Trans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has been credited as being potentially responsible for the &ldquo;French paradox&rdquo; &ndash; the observation that the French have a relatively low incidence of coronary heart disease, even though their diet is high in saturated fats. This review deals with the methods serving for the increase of the resveratrol content in wine products &ndash; wine and grape juices. The methods rev

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16

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

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17

Chernousova, Inna, Georgiy Zaitsev, Yuriy Grishin, Tatyana Zhilyakova, and Viktoria Mosolkova. "New grape products with antioxidant properties." E3S Web of Conferences 463 (2023): 01008. http://dx.doi.org/10.1051/e3sconf/202346301008.

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The paper presents the results of mMonitoring of qualitative and quantitative composition of polyphenols in wines of trademarks of the Crimea and the Kuban made from Cabernet-Sauvignon, Merlot and Saperavi red grapes. It has been shown that total amount of polyphenols in wine exceeds the European average of 2.5 g/L. Antioxidant activity is also high, exceeding 2.0 g/L in units of the standard antioxidant trolox. Technology and regulatory documentation was developed for obtaining products with a standardized amount of polyphenols from grapes, grape pomace and grape vines. The presents the resul

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18

Nascimento-Gonçalves, Elisabete, Tiago Azevedo, Henda Lopes, et al. "Vermicomposting as a Valorization Solution to the Winery Sector By-Products." Agronomy 14, no. 6 (2024): 1111. http://dx.doi.org/10.3390/agronomy14061111.

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Winemaking is one of the most relevant socio-economic activities in the world, particularly in countries such as Portugal, generating substantial amounts of by-products across its various phases. Managing these by-products presents significant environmental, ecological, and economic challenges. Vermicomposting, the use of earthworms to process and transform organic wastes into nutrient-rich end-products, provides a viable alternative for waste management within the wine sector. This bioprocess also produces vermicompost that enhances soil health and fosters optimal conditions for plant growth,

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19

Petre, Ionut Laurentiu, Steliana Mocanu, Dan Gabriel Costea, Dan Gabriel Costea, and Gabriel-Petre Gorecki. "Romania – Bulgaria Parallel Analysis of Foreign Trade in Wine and Wine Products." Annals of Dunarea de Jos University of Galati. Fascicle I. Economics and Applied Informatics 30, no. 3 (2024): 449–58. https://doi.org/10.35219/eai15840409473.

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20

Lazareva, E. G., Kh Kh Gilmanov, A. V. Bigaeva, I. Yu Mikhailova, V. K. Semipyatny, and R. R. Vafin. "DNA authentication technologies for product quality monitoring in the wine industry." Food systems 3, no. 4 (2021): 11–14. http://dx.doi.org/10.21323/2618-9771-2020-3-4-11-14.

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Identification of wine product authenticity is a topical question in theRussian Federation. A solution to this problem can be DNA authentication of wines, which is a technological process of product authenticity control using genetic identification of the main plant ingredient — wine grape varieties. This type of wine verification is carried out by analyzing residual amounts of Vitis vinifera L. nucleic acids extracted from cell debris of final products by molecular genetic methods. The aim of this work is the analysis of the existing methods for extraction of nucleic acids from grapes, wine r

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21

Zhu, Yuxuan, Qingyu Su, Jingfang Jiao, et al. "Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping." Foods 12, no. 9 (2023): 1844. http://dx.doi.org/10.3390/foods12091844.

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Non-grapefruits with unique sensory properties and potential health benefits provide added value to fruit wine production. This study aimed to explore consumers’ fruit wine preferences and descriptors for the varied fruit wines. First, 234 consumers participated in an online survey concerning their preferences for different wines (grape, blueberry, hawthorn, goji, Rosa roxburghii, and apricot). In addition, their attitudes towards general health interests, food neophobia, alcoholic drinks, and sweetness were collected. Grape wine and blueberry wine were the most favored wines, and goji wine wa

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22

Znaien, Nessim. "Unleavened Bread and Kosher Wine." Anthropology of the Middle East 17, no. 2 (2022): 64–78. http://dx.doi.org/10.3167/ame.2022.170205.

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By using literary sources and the administrative correspondence, I question the construction of a Jewish identity in colonial Tunisia through food products and their distribution networks. Unleavened bread and kosher wine were two staple products in the daily life of the Tunisian Jewish community. The merchant networks selling these products were numerous. In the travel narratives, the French colonial elites did not always link the Jewish community to these products. Unleavened bread and kosher wine, however, remained essential identity markers of the community, and their sale was used to fina

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23

Schmitt, Matthias, Claus-Dieter Patz, Anja Rheinberger, et al. "Analytical examination of dealcoholized wines." BIO Web of Conferences 68 (2023): 02006. http://dx.doi.org/10.1051/bioconf/20236802006.

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The demand for dealcoholized wine has been steadily increasing in recent years. Moreover, the attention for such products is probably increasing even more. More producers are seeking to participate in the marked to dealcoholized wine. Due to that increasing demand and market awareness the different legal authorities are also discussing the regulation and harmonizing of rules, for those products. However, there is a lack of precise data on how to analytically describe these products on the market. To this end, the present study examined 200 commercial dealcoholized wines and their carbonated va

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Rossokha, Volodymyr, and Oleksandr Petrychenko. "Wine market potential in Ukraine." Ekonomika APK 311, no. 9 (2020): 17–29. http://dx.doi.org/10.32317/2221-1055.202009017.

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The purpose of the article is to carry out a comprehensive analysis of the raw material market of wine products, production and distribution of wine through sales channels, opportunities and restrictions on the sale of wine in domestic and foreign markets; to determine the state and potential volumes of wine consumption in Ukraine; to elaborate ways and directions of development of production and consumer potential of the domestic wine market to ensure supply and demand formation. Research methods includes an abstract-logical method to substantiate the production and consumer potential of the

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ЕГОРОВ, Е. А., Ж. А. ШАДРИНА, Н. М. АГЕЕВА, and Г. А. КОЧЬЯН. "DIGITAL MODELING OF WINE PRODUCTS QUALITY MANAGEMENT PROCESSES." Известия вузов. Пищевая технология, no. 5(389) (October 31, 2022): 105–8. http://dx.doi.org/10.26297/0579-3009.2022.5.23.

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Рассмотрена социально-экономическая значимость современной виноградо-винодельческой отрасли АПК и выявлены тенденции ее развития. Проанализированы произошедшие за последние 10 лет изменения в отечественном виноделии и обоснована необходимость решения актуальной практической задачи: систематизации в базы данных экспериментальных результатов по специфическим показателям состава видов винодельческой продукции для обеспечения защиты наименований от возможной фальсификации и разработки цифровых технологий управления качеством и безопасностью винодельческой продукции. Определены характерные черты ст

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26

Escott, Carlos, Juan del Fresno, Iris Loira, Antonio Morata, and José Suárez-Lepe. "Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking." Fermentation 4, no. 3 (2018): 69. http://dx.doi.org/10.3390/fermentation4030069.

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The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines. At the same time, this capacity might be useful for sparkling wines production, since this species may grow under restrictive conditions, such as high ethanol, low oxygen, and harsh osmotic conditions. The spoilage activity of this genus is also found in fruit juices, soft drinks, salad dressings, and other food products, producing besides package expansion due to gas production, non-de

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27

Martin-Gordillo, Lidia, María Cuaresma, Mª Ángeles Fernández-Recamales, Ana Sayago, Carlos Vílchez, and Inés Garbayo. "Cultivation of Microalgae Chlorella Using Wine Industry by-Products." Proceedings 66, no. 1 (2021): 30. http://dx.doi.org/10.3390/proceedings2020066030.

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An approach of new and sustainable uses for by-products generated in the wine production industry, one of the agro-food sectors of importance, has been studied. Wine lees, a sediment obtained in different processes of decantation of wine, have been used to produce biomass of microalgae enriched in carotenoids as high added value biomolecules. Experiments to incorporate chemical components of wine lees into microalgae biomass to understand the effect of these residues on the growth and biosynthesis of carotenoids into commercial microalgae Chlorella sorokiniana have been done. Algal culture sys

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28

Martin-Gordillo, Lidia, María Cuaresma, Mª Ángeles Fernández-Recamales, Ana Sayago, Carlos Vílchez, and Inés Garbayo. "Cultivation of Microalgae Chlorella Using Wine Industry by-Products." Proceedings 66, no. 1 (2021): 30. http://dx.doi.org/10.3390/proceedings2020066030.

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An approach of new and sustainable uses for by-products generated in the wine production industry, one of the agro-food sectors of importance, has been studied. Wine lees, a sediment obtained in different processes of decantation of wine, have been used to produce biomass of microalgae enriched in carotenoids as high added value biomolecules. Experiments to incorporate chemical components of wine lees into microalgae biomass to understand the effect of these residues on the growth and biosynthesis of carotenoids into commercial microalgae Chlorella sorokiniana have been done. Algal culture sys

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29

Canziani, Bonnie, Erick Byrd, and James Boles. "Consumer Drivers of Muscadine Wine Purchase Decisions." Beverages 4, no. 4 (2018): 98. http://dx.doi.org/10.3390/beverages4040098.

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Muscadine wine, fresh muscadine grapes, and other derivatives have enjoyed a heritage niche for decades in the Southeast. Muscadine growers in North Carolina in the United States (US) have asked whether the purchase of muscadine wine is linked to consumption of the fruit itself or even familiarity with other muscadine-based products in terms of spillover effects. The authors explored the interdependency between the market for fresh muscadine grapes and muscadine wine purchase. Consumer panel data were obtained from a State of North Carolina agency with oversight of the grape and wine industry;

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30

Rössel, Jörg, Patrick Schenk, and Dorothea Eppler. "The emergence of authentic products: The transformation of wine journalism in Germany, 1947–2008." Journal of Consumer Culture 18, no. 3 (2016): 453–73. http://dx.doi.org/10.1177/1469540516668226.

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What turns a bottle of fermented grape juice into a cult wine? Current research in the sociology of culture and food assumes that nowadays the distinctiveness of goods is ascertained not on the basis of traditional food hierarchies (e.g. French food and wine as the global benchmark) but based on criteria of authenticity and exoticism. Since public discourse plays an important role in the consecration of aesthetic goods, we study wine journalism in Germany over time. This enables us to analyse the replacement of traditional criteria and the emergence of new criteria of aesthetic valuation in th

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31

Sirbu, Rodica, Ticuta Negreanu-Pirjol, and Bogdan Stefan Negreanu-Pirjol. "Important Properties of Grapes and Wine from the Dobrogea Area for Therapeutic Use." European Journal of Medicine and Natural Sciences 4, no. 2 (2021): 59. http://dx.doi.org/10.26417/746ygx85s.

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Starting from Herodotus who states that: No cure can cure like wine and can not inspire like it. From antiquity until now grapes and wine represent a viable alternative in multiple therapies if we know how and when to consume these products. This paper is a study that comes to present concretely the beneficial impact of the products that the vine offers us, the plant cultivated in the location of our Dobrogean area. Grapes contain reducing sugars, malic acid, succinic acid, flavonic derivatives, lecithin, choline, leucine, wax and minerals. Wine also has special properties in cellular and ment

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32

Penjišević, Ivana, Saša Milosavljević, and Dragan Burić. "Wine routes in theory and practice of the development of religious and wine tourism of Serbia: A case study of Fruška Gora." Zbornik radova - Geografski fakultet Univerziteta u Beogradu, no. 71 (2023): 153–66. http://dx.doi.org/10.5937/zrgfub2371153p.

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In the last two decades, wine tourism has become increasingly important in the development plans for tourism in the Republic of Serbia, especially considering that it is very profitable. Among the key subjects of wine tourism, wine producers in the regions of Srem, Aleksandrovačka Župa and Šumadija stand out. The tourist products also become recognizable products of the wine-growing regions, as the wineries have tasting rooms where wine and homemade food are combined for visitors. In this way, the identity of the geographic region is defined through the promotion of wine. Before the outbreak o

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33

Kokkinomagoulos, Evangelos, and Panagiotis Kandylis. "Sustainable Exploitation of By-Products of Vitivinicultural Origin in Winemaking." Proceedings 67, no. 1 (2020): 5. http://dx.doi.org/10.3390/asec2020-07521.

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Grapes are cultivated globally with the total area under vines reaching 7.4 million hectares in 2018, and the global wine market is expected to increase to USD 423 billion by the end of 2023. However, winemaking produces large quantities of by-products/wastes like grape pomace (GP; the residue of pressed grapes), wine lees (WL; the residue accumulating in vessels containing wine after fermentation), and vine shoots (VS; generated during the pruning season in the vineyard). Exploitation of agro-industrial side-streams, wastes, and residues, such as WL, GP, and VS, is an issue of vital importanc

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34

Ferrer-Gallego, Raúl, and Paula Silva. "The Wine Industry By-Products: Applications for Food Industry and Health Benefits." Antioxidants 11, no. 10 (2022): 2025. http://dx.doi.org/10.3390/antiox11102025.

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Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great intere

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35

Charalampos, Proestos. "Botanical Extracts Used as Wine Preservatives." International Journal of Agricultural Science and Food Technology 1, no. 1 (2015): 007–11. https://doi.org/10.17352/2455-815X.000003.

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The aim of the study was to eliminate the potentially harmful sulfite salts normally added to wine – based products for preservation purposes with the introduction into the wine natural products, with pronounced antioxidant activity. Frieze – dried samples taken from the plants Hippophaes and Goji Berry were added to dry white and red wines after their fermentation phase. In all sample tests the sensory and oenological characteristics remained almost unchanged compared to original samples (without the addition of natural products), although their antioxidant activity was significan

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36

Găină, Boris, Rodica Sturza, Violeta Bejan, and Constantin Bodean. "The Content of Ochratoxin A in Moldavian Wine Products." Chemistry Journal of Moldova 4, no. 2 (2009): 44–49. http://dx.doi.org/10.19261/cjm.2009.04(2).12.

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The basic objective of this work is studying the content of ochratoxin A (OTA) in grapes, grape juice, and wine. This is an analysis of their origin, the conditions of contamination and ways decontamination, toxiconogenes mushrooms, toxicity, world and European regulations. It was estimated the methods of detection of mycotoxins in wine products. It has examined the contents of OTA in the Moldavian juice/wine from different varietals at different stages of winemaking and obtained by different proceeds winemaking.

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37

Duca, Gheorghe, Rodica Sturza, Boris Gaina, and Dmitri Lazacovici. "Analysis of the Phthalate Content Levels in Wine Products." Chemistry Journal of Moldova 6, no. 2 (2011): 65–69. http://dx.doi.org/10.19261/cjm.2011.06(2).14.

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In the context of studies conducted in the laboratory of National Center for Quality Testing of the Alcoholic Beverages (Republic of Moldova) were included more than 1300 samples of the bottled wine and base-wine for the presence of most widespread and toxic phthalate – dibutylphthalate using modern method of analysis like GC-MS. Results display presences DBP in 85 % of studied samples of wines, i.e. a content of DBP more than LOQ (0.01mg/dm3). Has been determined that contamination of phthalates has a technogenic character, and it is the result of contact with polymeric materials. Optimum con

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Koščak, Marko. "The Challenges of Integrating Sustainable Wine-Growing Into Wine Tourism – Examples from Slovenia and Abroad." Acta Economica Et Turistica 4, no. 2 (2018): 197–211. http://dx.doi.org/10.1515/aet-2018-0013.

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AbstractIn an increasingly competitive tourist market, wine and enogastronomy are becoming key elements in the development of tourist products in regions that cultivate grapevines, in Slovenia and internationally. It has been claimed that no kind of tourism can develop in regions without wine; however, from today’s perspective, this claim seems an exaggeration. Nevertheless, enogastronomy is an integral part of many contemporary tourist products. As such, it combines tradition, history and heritage and also improves the recognisability of a given destination on which modern wine tourism produc

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Nguyen, Capone, Johnson, Jeffery, Danner, and Bastian. "Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract." Foods 8, no. 11 (2019): 538. http://dx.doi.org/10.3390/foods8110538.

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Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rat

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Musteață, Grigore, Anatol Balanuță, Vladislav Reșitca, Razvan Vasile Filimon, Marius Mihai Băetu, and Antoanela Patraş. "CAPITALIZATION OF SECONDARY WINE PRODUCTS - AN OPPORTUNITY FOR THE WINE SECTOR OF REPUBLIC OF MOLDOVA AND ROMANIA." Journal of Social Sciences IV, no. 2 (2021): 117–27. http://dx.doi.org/10.52326/jss.utm.2021.4(2).12.

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One of the economy key sectors of Republic of Moldova and Romania is the wine sector, where a progressive trend has prevailed in recent years. But to increase its efficiency it is necessary to use the raw material in a complex way, producing both famous wines and other necessary products, as well as to comply with the rigors of ecological standards. The issue of wine by-products draws the attention and interest of researchers, regulators, industry and consumers and has urged the European Community to a zero waste economy by 2025. The article deals with the chemical composition of the main part

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Chemisova, Larisa, Olga Sheludko, Ekaterina Mitrofanova, Anastasia Shirshova, and Vitaly Redka. "The study of the processes of influence of auxiliary agents on grape processing products." BIO Web of Conferences 34 (2021): 06008. http://dx.doi.org/10.1051/bioconf/20213406008.

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The study of the processes of the influence of capping and packaging on the quality of finished products during storage is an important component of maintaining the stable quality of wines. It has been found that packaging has a significant impact on the evolution of wine during storage. It was found that the variation in the content of total sulfur dioxide and dissolved oxygen depending on the type of packing has an inverse relationship. The dissolved oxygen content was higher in wines bottled in glass bottles and PET (polyethylene terephthalate) bottles compared to products in composite pack

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Marques, Catarina, Lia-Tânia Dinis, Maria João Santos, João Mota, and Alice Vilela. "Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects." Foods 12, no. 23 (2023): 4277. http://dx.doi.org/10.3390/foods12234277.

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Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines’ synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of

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KHACHATRYAN, ASTGHIK A. "MARKETING AND BRANDING OF WINE PRODUCTS ON THE RUSSIAN MARKET." Economic Problems and Legal Practice 20, no. 6 (2024): 241–46. https://doi.org/10.33693/2541-8025-2024-20-6-241-246.

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The purpose of this study is to form an understanding of the value and application of marketing and branding in the Russian wine industry. The article describes the negative events of the past and the prospects for further development of the wine industry in Russia. This analysis showed that over the past 30 years, most Russian manufacturers have significantly improved the quality and range of their products. Conclusions. Marketing and branding of wine products allows you to use knowledge about customer preferences, market information and product information in the process of providing value t

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Kunicka-Styczyńska, A., and E. Pogorzelski. "l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S228—S231. http://dx.doi.org/10.17221/1063-cjfs.

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Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae × S. bayanus) were checked for their suitability for fermentation of apple musts with different L-malic acid content (4, 7 and 11 g/l). The fermentation profiles including main organic acids, acetaldehyde, diacetyl, glycerol, esters and polyphenols were presented. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl), GC (esters), colorimetrically (polyphenols) and enzymatically (L-malic acid, ethanol). Although the fermentation profiles of wines were characteristic for

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VASILACHE, Cosmina Ionela, and Gheorghe Adrian ZUGRAVU. "The Market of Ecological Wine Products. A Literature Review." ACROSS Journal of Interdisciplinary Cross-border Studies 9, no. 1 (2025): 47–52. https://doi.org/10.35219/across.2025.1.07.

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In recent decades, the organic wine market has seen significant growth due to the rising interest in sustainable and environmentally friendly products. This paper analyzes the evolution of the organic wine market, consumption trends, consumer preferences, and challenges faced by producers based on a thorough review of the relevant literature. Since the 1970s, organic viticulture has developed as an agricultural method promoting environmental protection and human health by avoiding synthetic chemical use. Europe, one of the largest wine producers, has implemented policies and regulations suppor

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Chen, Bernard, Valentin Velchev, James Palmer, and Travis Atkison. "Wineinformatics: A Quantitative Analysis of Wine Reviewers." Fermentation 4, no. 4 (2018): 82. http://dx.doi.org/10.3390/fermentation4040082.

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Data Science is a successful study that incorporates varying techniques and theories from distinct fields including Mathematics, Computer Science, Economics, Business and domain knowledge. Among all components in data science, domain knowledge is the key to create high quality data products by data scientists. Wineinformatics is a new data science application that uses wine as the domain knowledge and incorporates data science and wine related datasets, including physicochemical laboratory data and wine reviews. This paper produces a brand-new dataset that contains more than 100,000 wine revie

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Fabbrizzi, Sara, Veronica Alampi Sottini, Maria Cipollaro, and Silvio Menghini. "Sustainability and Natural Wines: An Exploratory Analysis on Consumers." Sustainability 13, no. 14 (2021): 7645. http://dx.doi.org/10.3390/su13147645.

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Wine production and consumption in Italy have a long tradition strongly linked to conventional products. Because of these market dynamics, the Italian wine industry has strongly increased the production of organic wines, as well as that of biodynamic and natural wines. Based on a qualitative survey of 210 wine consumers, this study explores the motivations which move the interests of consumers for the consumption of natural wine. The aim of the study is to verify if and how sustainability inspires demand. Considering the scarcity of studies on “natural wines” this research aims to provide a co

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Szolnoki, Gergely, and Katharina Hauck. "Analysis of German wine consumers' preferences for organic and non-organic wines." British Food Journal 122, no. 7 (2020): 2077–87. http://dx.doi.org/10.1108/bfj-10-2019-0752.

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PurposeThis study investigates organic wine consumption and analysed the motives, preferences and basic characteristics of German consumers of organic and non-organic wines.Design/methodology/approachThe comparative study is based on data from a representative survey conducted with 2,000 consumers in Germany. Two segments of wine drinkers were created according to their consumption of organic wine. Consumers of organic and non-organic wine were compared by analysing the differences in wine-related behavioural factors and socio-demographic variables.FindingsThe study reveals that consumers of o

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Nguyen, Anh N. H., Trent E. Johnson, David W. Jeffery, Dimitra L. Capone, Lukas Danner, and Susan E. P. Bastian. "Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient." Foods 9, no. 2 (2020): 224. http://dx.doi.org/10.3390/foods9020224.

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This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores for each GL wine product that was tasted, four hedonic clusters C1 (n = 44, preferred control and low levels of GL additions), C2 (n = 28, preferred control only), C3 (n = 26, generally preferred all GL additions) and C4 (n = 26, preferred 1 g/L addit

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Pérez-Magariño, Silvia, Estela Cano-Mozo, Marta Bueno-Herrera, et al. "The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines." Molecules 27, no. 15 (2022): 4815. http://dx.doi.org/10.3390/molecules27154815.

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There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or m

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