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Journal articles on the topic 'World market of alcoholic beverages'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Babych, I., P. Boiko, M. Bondar, and A. Kuts. "ASPECTS OF ETHANOL MANUFACTURE. DIFFERENT PURPOSE – DIFFERENT TECHNOLOGICAL AND ECONOMIC SOLUTIONS." Danish scientific journal, no. 60 (May 26, 2022): 73–77. https://doi.org/10.5281/zenodo.6603408.

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<strong>Abstract</strong> The article analyzes the reasons that led to the almost catastrophic situation in the ethanol industry of the country. The existing structure of consumption of ethanol in the domestic market, when the lion's share of ethanol is used to produce alcoholic beverages, together with the actual monopolization of pricing policies, have led to the fact that spirits can produce significantly more volumes of ethanol than the market needs, while exports make high ethanol prices impossible. When considering the effectiveness of the introduction of new technological and techni

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Van Iwaarden, M. J. "An Alcohol Policy in the European Union?" Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 11, no. 5-6 (1994): 264–67. http://dx.doi.org/10.1177/1455072594011005-609.

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Although the production and consumption of alcoholic beverages in Europe ranks among the highest in the world, resulting in many social and public health problems, measures to create an EU level alcohol control policy are yet to be made. Alcoholic beverages are currently regarded mainly as one product among many other products and the related restrictions are, for the most part, market oriented. The Nordic Countries, the author argues, cannot therefore expect much from EU as regards alcohol policy. Rather, he concludes, it is the other way around. However, Article 129 of the Treaty of Maastric

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Telini, Bianca de Paula, Lorenza Corti Villa, Marilene Henning Vainstein, and Fernanda Cortez Lopes. "From Vineyard to Brewery: A Review of Grape Pomace Characterization and Its Potential Use to Produce Low-Alcohol Beverages." Fermentation 11, no. 2 (2025): 57. https://doi.org/10.3390/fermentation11020057.

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The production of low-alcohol beverages is an important world trend due to concerns about health and well-being. The use of agro-industrial residues, such as grape pomace, to produce bioactive and diverse beverages is highly acceptable to consumers. It is an eco-friendly approach that contributes to sustainability and a circular economy. This mini review highlights the composition of grape pomace and its emerging role as a fermentation substrate, emphasizing its potential to contribute to sustainable beverage innovation. In addition, we discussed using non-conventional yeasts to produce beer w

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Korotun, Volodymyr, Nadiia Novytska, and Inna Khlebnikova. "ILLICIT MARKET FOR TOBACCO AND ALCOHOL IN UKRAINE: METHOD OF STATISTICAL EVALUATION." WORLD OF FINANCE, no. 2(55) (2018): 43–56. http://dx.doi.org/10.35774/sf2018.02.043.

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Introduction. Illegal trade in alcoholic beverages / tobacco products deprives the state of tax revenues and increases the availability of such excisable goods around the world, undermining the goals of social policy. In this regard, the most urgent issue is the introduction and implementation of effective control strategies for the circulation of such goods based on the assessment of their illegal circulation. Accordingly, the urgent issue is the development of a methodology for assessing such illegal circulation and its use in the practice of fiscal authorities, it will allow obtaining infor

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Paunović, Dušan, Jovana Krstić, Danica Dimitrijević, and Miodrag Šmelcerović. "MULTIELEMENT ANALYSIS AS A BASIS FOR THE SELECTION OF RAW MATERIALS ON THE BARLEY MARKET." SCIENCE International Journal 3, no. 2 (2024): 59–63. http://dx.doi.org/10.35120/sciencej0302059p.

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Barley is one of the most used grains in the alcoholic beverage industry. Inductively coupled plasma optical emission spectrometry (ICP-OES) were evaluated for metal contents of ten barley samples which are acquired from different markets in Serbia. The low detection limit and wide working range for many elements make the ICP-OES method ideal for the analysis of samples of plant origin. Barley samples were prepared by dry mineralization process. The elements determined are divided into two groups. All barley samples contained the major elements belonging to the first group and. The major metal

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Jan Nelken. "Ideas on counteracting alcohol and drug addiction in Poland between the two world wars." Archives of Criminology, no. XIV (April 8, 1987): 201–25. http://dx.doi.org/10.7420/ak1987f.

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The birth of the independent Poland in 1918 activated a social movement against alcoholism and drug addiction. In 1919, the Polish Society for Fighting Alcoholism ,,Trzeźwość'' ("Sobriety'') was established which operated nationwide and which in the period between the two wars became the main factor of fighting alcoholism. In the light of the Statute of "Trzeźwość" and resolutions of the Polish anti-alcoholic congresses, as well as the postulates of psychiatrists, the ideas of how to fight alcoholism included three spheres: a. anti-alcoholic legislation and its practical enforcement; b. anti-a

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Kirui, Mercy Chepkemoi, and Samuel Muli. "Green Supply Chain Management Practices and The Performance of Alcoholic Beverages Companies in Kenya." International Journal of Social Science and Humanities Research (IJSSHR) ISSN 2959-7056 (o); 2959-7048 (p) 3, no. 1 (2025): 49–68. https://doi.org/10.61108/ijsshr.v3i1.154.

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Today’s business environment is characterized by increasing uncertainties. GSCM has emerged as an important new approach for enterprises to achieve profit and market share objectives by reducing environmental risk and impact. Now, more than ever, the world population is aware of the negative effects caused by environmental degradation. Key environmental concerns are dumping of hazardous wastes, the depletion of the ozone layer, and global warming. The primary goal of this study was to determine the influence of green supply chain practices on the performance of alcoholic beverages companies in

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Ignat, Maria Valentina, Liana Claudia Salanță, Oana Lelia Pop, et al. "Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages." Foods 9, no. 8 (2020): 1031. http://dx.doi.org/10.3390/foods9081031.

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitati

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Queiroz, Germana Arruda de, Andryelle Geovana Santos Rabelo, and Suseanne Kedma de Melo Santos. "Characterization and optimization of production process of alcoholic fermentation of pineapple." Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental 23 (June 1, 2019): 30. http://dx.doi.org/10.5902/2236117037891.

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Fruits are natural sources of vitamins, minerals, carbohydrates and other nutrients. Tropical fruits are consumed and appreciated all over the world due to the taste and flavour. This work aims to evaluate the physicochemical composition of fermented pineapple beverages, study associated fermentation kinetics and optimize fermentation conditions through the use of multiple linear regression and surface response analysis. Pineapple juice was characterized physiochemically using measures of soluble solids (brix), acidity, density and pH. It was determined that a fermentation temperature of 25 °C

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I Made Krisna Bagus Wisena, Anak Agung Sagung Laksmi Dewi, and Luh Putu Suryani. "Pertanggungjawaban atas Perdagangan Minuman Beralkohol terhadap Anak dibawah Umur Melalui Layanan Go-Shop di Kota Denpasar." Jurnal Preferensi Hukum 3, no. 2 (2022): 391–95. http://dx.doi.org/10.55637/jph.3.2.4949.391-395.

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This increasingly popular digital world is marked by the emergence of the internet and various devices or gadgets, the Go-Shop service feature on Go-Jek makes it easy for users to get goods including alcoholic beverages so there needs to be accountability for the affordability of alcoholic beverages purchases by minors. The purpose of this study is to discuss the factors that cause the sale of affordable alcoholic beverages to minors on Go-Shop services and to describe the form of accountability for alcoholic beverages traded to minors through Go-Shop services at Go-Jek in Denpasar City. The r

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Okaru, Alex O., and Dirk W. Lachenmeier. "Defining No and Low (NoLo) Alcohol Products." Nutrients 14, no. 18 (2022): 3873. http://dx.doi.org/10.3390/nu14183873.

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Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use has been proposed by multilateral institutions such as the World Health Organization and governments worldwide. Different industrial and artisanal techniques are used to achieve low-alcohol content beverages. Therefore, regulations regarding the content of alcohol in beverages and strategies to monitor compliance are important, because they are the main reason for classification of the beverages and are central to their categorization and market labelling. Furthermore, analytical techniques with adequate s

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Chaikova, Olena, and Yana Barabash. "RESEARCH OF INTERNATIONAL BUSINESS OF PRODUCERS OF YEAST PRODUCTS." Bulletin of the National Technical University "Kharkiv Polytechnic Institute" (economic sciences), no. 2 (April 21, 2021): 84–87. http://dx.doi.org/10.20998/2519-4461.2021.2.84.

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The article studies the activities of yeast industry enterprises in the world markets. The given characteristics of yeast production and its systematization. Highlighting the world producers of yeast products, as well as the largest enterprises producing various types of yeast in Ukraine. Using the method of collecting and processing data, an analysis of the activities of yeast producers in international markets was carried out. The Ukrainian yeast companies and their presence in the world markets are considered in more detail. The leaders of the international yeast industry market are charact

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Simpson, James. "Factor endowments, markets and vertical integration. The development of commercial wine production in Argentina, Australia and California, c1870-1914." Revista de Historia Económica / Journal of Iberian and Latin American Economic History 29, no. 1 (2011): 39–66. http://dx.doi.org/10.1017/s0212610910000236.

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AbstractGrape quality and the nature of market demand played a major role in determining the organizational structure of the wine industry in the three decades prior to 1914. In contrast to Europe where grape growing and winemaking were specialist activities, in the New World winemaking and selling were often integrated. This encouraged the appearance of large industrial wineries producing wines that could be branded. Differences within the New World itself can be attributable to the nature of demand and, in particular, to whether wine was considered an article of primary consumption (Argentin

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Zedalis, Rex J. "Product v. Non-Product Based Distinctions in GATT Article III Trade and Environment Jurisprudence: Recent Developments." European Energy and Environmental Law Review 6, Issue 4 (1997): 108–12. http://dx.doi.org/10.54648/eelr1997017.

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A twofold thesis that recent decisions of the World Trade Organization reveal a "marked disinclination to endorse environmental measures not linked to specific characteristics and attributes of products affected"; and that such measures "cannot avoid inconsistency" with Article III, General Agreement on Tariffs and Trade (GATT) , on internal taxes or other charges; the end of the arguments that GATT approval should be given to "process-based" environmental measures and taxes, and to measures without a protective aim or effect; recent cases: United States - Taxes on Automobiles; Reformulated an

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Rosangel, Gómez–Molina, Villanueva Samuel, and Henriquez Magaly. "World trend in the elaboration of cocoa derived products." Revista Ingenieria UC 26, no. 3 (2020): 361–72. https://doi.org/10.5281/zenodo.4065051.

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In Venezuela, cocoa has been characterized by having the stamp of exquisite tones of aromas and flavors, valid properties to categorize it worldwide as one of the best. This research propose a review on cocoa products elaboration, with an impact on food, pharmaceutical and cosmetic market; easily prepared and with low investment cost. A systematic exploration based on patents was performed. Finding a range of products both in the food industry (instant drink, cheese with chocolate cover, alcoholic beverage), as well as in pharmaceutical and cosmetic products (extraction of polyphenols, soaps).

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Salanță, Liana Claudia, Teodora Emilia Coldea, Maria Valentina Ignat, et al. "Non-Alcoholic and Craft Beer Production and Challenges." Processes 8, no. 11 (2020): 1382. http://dx.doi.org/10.3390/pr8111382.

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Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol c

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Dominika, Kotianová, Dordevic Dani, and Tremlová Bohuslava. "Ways to Reuse Spent Coffee Ground: a Brief Overview." MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 13, no. 1 (2023): 49–53. http://dx.doi.org/10.2478/mjfst-2023-0005.

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Abstract Currently, coffee is among the most consumed non-alcoholic beverages in the world. Due to the increased consumer demand for coffee, there is an excessive production of waste arising during this beverage preparation. The accumulated waste from coffee consumption is in literature named spent coffee grounds (SCG). The accumulation of SCG can adversely affect the environment. When significant amounts of SCG are disposed of inlandfills, their anaerobic degradation occurs, which leads to the formation and emissions of greenhouse gases such as methane and carbon dioxide. Furthermore, chemica

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Medrish, M. E., Mihail Turshatov, Aleksandr Solov'ev, Svetlana Pavlenko, Fedor Kryschenko, and Irina Abramova. "ANALYSIS OF TECHNOLOGIES FOR PROCESSING JERUSALEM ARTICHOKE INTO DISTILLATES AND ALCOHOLIC DRINKS BASED ON THEM." Bulletin of KSAU, no. 12 (January 27, 2025): 260–66. https://doi.org/10.36718/1819-4036-2023-12-260-266.

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The use of alternative types of carbohydrate-containing raw materials to produce distillates is quite common throughout the world. These technologies are usually used to produce drinks with original organoleptic characteristics. Jerusalem artichoke (Heliantustuberosus) is a perennial crop that is used as a raw material for a wide range of products. Today, the most common use of Jerusalem artichoke is to obtain inulin, as well as for feed and fuel purposes. However, there is experience in processing Jerusalem artichoke to produce distillates and alcohol. In addition, Jerusalem artichoke is rich

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Pereira, Francisco Costa, Jorge Verissimo, Ana Castillo Diaz, and Rosário Correia. "Gender Stereotyping, Sex and Violence in Portuguese and Spanish Advertisement." Comunicação e Sociedade 23 (November 25, 2013): 274–92. http://dx.doi.org/10.17231/comsoc.23(2013).1626.

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This study analyses the gender stereotypes, sex and violence in advertisements in all media except radio, from Portugal and Spain. We have conducted this study after ascertaining that gender stereotypes, as well as sexual and violent scenes, are embedded in advertisement as a formula to increase the possibility of remembering them. This advertisement analysis explores gender stereotyping, sex and violence, both for the Portuguese and Spanish advertisement market. We used a sample of 245 messages from Portuguese and Spanish advertising and a specific grid for this analysis from. We used all med

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Maharjan, Raj. "A Conceptual Discourse on Consumer’s Preference of Brandy." Quest Journal of Management and Social Sciences 1, no. 2 (2019): 296–307. http://dx.doi.org/10.3126/qjmss.v1i2.27447.

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Background: Liquor industry is growing to become a global giant by empowering its competitiveness. Nowadays, alcohol has been accepted and welcomed as a normal part of everyday life with innovatively embedded alcohol development and promotion. Alcohol products consist of a range of offerings including Gin, wine, vodka and Scotch, among which brandy has been gaining higher importance. Objectives: This paper explores the consumers’ preferences for brandy, their knowledge on brandy and also the factors determining the consumer choice on consumption of brandy.This study aims to contribute to

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Coelho, Alfredo Manuel, and Jean-Louis Rastoin. "L’émergence de l’organisation en réseau dans l’industrie : le cas des FMN du secteur des boissons alcoolisées." Économies et Sociétés. Systèmes agroalimentaires 36, no. 925 (2002): 1503–22. http://dx.doi.org/10.3406/esag.2002.1756.

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The emerging network organizations, in their different forms, can be situated in the interactive dynamics between shareholders' pressures and the fit between corporate (competitive environment — organization) and business strategies (technology — products —markets ). After surveying the literature we analyse the strategies of externalization of the 26 top world MNEs in the alcoholic beverages industries [1991-2000]. Results show different national/firm patterns of networks and allow us to identify the key factors of evolution constraining the rising of this mode of organization.

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Veber, A. L., S. A. Leonova, T. A. Nikiforova, M. Giarno, E. V. Badamshina, and P. A. Lisin. "Development of fermented product using dispersion from domestic breeding peas." Vestnik MGTU 24, no. 4 (2021): 383–95. http://dx.doi.org/10.21443/1560-9278-2021-24-4-383-395.

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Currently, there is a steady trend in the world aimed at finding new raw protein sources and their industrial processing into functional food products. The modern food market is represented among other things by non-alcoholic beverages from plant raw materials (vegetable "milk", fermented plant drinks), combined fermented milk products of complex raw materials, which are becoming popular among consumers and are in high demand among the population. The study shows the possibility of using pea grains of Bashkir Research Institute of Agriculture BashSC RAS (BRIA, Republic of Bashkortostan) variet

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Sarkisian, Hanna, and Margaryta Liganenko. "ANALYSIS OF THE INNOVATIVE ENVIRONMENT OF WINE ENTERPRISES DEVELOPMENT AS AN INFRASTRUCTURE COMPONENT OF WINE ROUTES." Європейський науковий журнал Економічних та Фінансових інновацій 2, no. 6 (2020): 55–65. http://dx.doi.org/10.32750/2020-0205.

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The development of the wine industry as an infrastructural component of wine routes is possible only on a scientific platform, based on innovative transformations, with the support of the state and in close cooperation of all sectors of the economy related to viticulture, winemaking, and tourism. Despite the fact that the problems of management in the field of innovative development at various levels currently given considerable attention, a number of aspects of this issue remain unexplored. Thus, the analytical assessment of the innovation environment of Ukraine from the standpoint of innovat

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Kotova, T. V., A. V. Medvedev, and A. N. Solopova. "Towards an automated economic assessment of innovative projects for the production of tonic Beverages." E3S Web of Conferences 176 (2020): 03023. http://dx.doi.org/10.1051/e3sconf/202017603023.

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Over the past five years, in the country and in the world there has been an increase in the production and consumption of non-alcoholic tonic drinks (NTD). Representatives of various scientific schools are developing new NTD formulations. The regional characteristics of the used plant raw materials with a tonic effect are taken into account. The priority task of the food industry is to carry out activities aimed at making healthy food products, taking into account not only the traditions and habits of the population, but also the cost-effectiveness of introducing them into production. The pape

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Ramdiwakar, B. "Retailers Impression on Coca-Cola Beverages in Madurai District: An Empirical Study." Shanlax International Journal of Management 7, no. 1 (2019): 86–91. http://dx.doi.org/10.34293/management.v7i1.542.

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Marketing is winning the customers mind and being able to serve the needs of the customer. It is about understanding what consumers want and providing it more conveniently. Marketing deals with identifying and meeting human needs and social needs. One of the smallest definitions of marketing is "meeting needs profitably." The consumer market may be defined as the market for product and services that are purchased by individuals as a household for their consumption. Soft drinks are a typical consumer product, acquired by an individual, primarily to quench their thirst and also for refreshment.

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Hrivna, L., and A. Kerimbayeva. "Selection of yeast for low-density wort fermentation." Journal of Almaty Technological University, no. 2 (July 1, 2023): 75–82. http://dx.doi.org/10.48184/2304-568x-2023-2-75-82.

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Brewing industry is one of the most progressive and dynamically developing areas of the food and beverage industry in the world. In Kazakhstan brewing is currently the most developed segment of the beverage market. In recent years, production capacities have been increasing, the range of products has been expanding, and craft brewing has been developing. Non-alcoholic beer is becoming more and more popular. The production technology is carried out in two ways - it is the dealcoholization of the finished drink, or a change in the technological processes of production. In the presented article,

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Lagodiienko, Natalia. "Place of agricultural production of Ukraine within the world-system concept." Actual problems of innovative economy, no. 4 (June 27, 2019): 15–23. http://dx.doi.org/10.36887/2524-0455-2019-4-3.

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Introduction. The article assesses the importance of agricultural production within the framework of a world-system concept, which is becoming increasingly relevant in the light of the acceleration of globalization processes. The development of foreign economic relations and trade has a positive effect on the agricultural production efficiency, but in order to prevent the raw materials formation only, it is necessary to look for new priorities. The purpose of the article is substantiation of the agrarian production place in Ukraine within the framework of the world-system concept. Within the l

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Succi, Mariantonietta, Francesca Coppola, Bruno Testa, Michela Pellegrini, and Massimo Iorizzo. "Alcohol or No Alcohol in Wine: Half a Century of Debate." Foods 14, no. 11 (2025): 1854. https://doi.org/10.3390/foods14111854.

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Alcoholic beverages have been consumed for centuries in different countries around the world. Today, we know that the ethanol they contain is associated with significant health risks, especially in the case of abuse, in individuals with special health conditions, and in pregnant women. However, over the years, awareness has grown that wine, especially red wine, has a beneficial effect on human health due to the powerful effect of the antioxidant substances it contains, known under the generic term of polyphenols. The main concern remains around the ethanol content of wine and its effects on he

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Todoriuk, Olga B., and Nataliia B. Ilchenko. "Features of the Organized Wine Distribution: The Foreign and Domestic Experience." Business Inform 2, no. 541 (2023): 137–44. http://dx.doi.org/10.32983/2222-4459-2023-2-137-144.

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The formation of a wine distribution system in each country has its own specifics and depends on many internal and external factors that require a quick response to maintain continuous deliveries and sales. Therefore, there is a need to compare the peculiarities of the wine market formation in the countries under study, since these countries have different distribution systems. The article expands and provides examples of the functioning and principles of distribution in various world markets – in countries that occupy leading positions in the wine industry, and in countries that do not produc

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FEDOROVA, N. Ye, and I. O. TARAN. "DETERMINATION OF THE FOREIGN ECONOMIC POTENTIAL OF UKRAINIAN WINE INDUSTRY IN THE WORLD MARKET." Economic innovations 21, no. 3(72) (2019): 150–58. http://dx.doi.org/10.31520/ei.2019.21.3(72).150-158.

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Topicality. Ukrainian export strategy for 2017-2021 determines food industry as one of the key elements of the country's foreign economic potential. Despite the secondary importance of wine in meeting the basic human needs, wine industry plays an important role in filling the budget of the country, ensuring the socio-economic development of regions. The wine sector is a perspective direction for the development of Ukrainian economy, an integral part of its foreign economic potential because of favourable natural and climatic conditions and existence of labour and other resources of high qualit

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Murillo, de Oliveria Dias, and Falconi Devi. "The Evolution of Craft Beer Industry in Brazil." Journal of Social and Political Sciences 1, no. 4 (2018): 618–26. https://doi.org/10.31014/aior.1992.01.04.55.

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The present article investigated the craft beer industry in Brazil. Beer id the most consumed alcoholic beverage in Brazil with approximately 14 million kl/year, and Brazil is the third largest beer producer in the world. Almost 98 percent of beer consumption is Brazil is light beer, Pilsen, 3-5 percent alcohol. In the 1980s, craft beers began to produced in increasing scale in North America. In the 2000s, the global trend on changing consumer habits stroke Brazil. From 2002 to 2018, the number of regular craft brewing industries jumped from less than 50 to more than 830. This single case stud

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Kovaleva, T. S., A. N. Yakovlev, G. V. Agafonov, and S. F. Yakovleva. "The problem of quality and safety of alcohol products." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 1 (2023): 156–61. http://dx.doi.org/10.20914/2310-1202-2023-1-156-161.

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This article considers the main problems of quality and safety of alcohol products, as well as possible ways to solve this problem. Alcohol is one of the most common psychoactive substances in the world. The quality and safety of alcohol products and ethyl alcohol are often threatened and cause serious concerns from consumers, government agencies, and the general public. Many alcohol producers are interested in creating products with the maximum amount of alcohol and the minimum cost. This leads to the use of low-grade ingredients, the mixing of different types of alcohol, and a significant in

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Yersüren, Sezer, and Ebru Zencir. "Pre-Standard Recipe Development Study of Rowanberry Liqueur." GSI JOURNALS SERIE B: ADVANCEMENTS IN BUSINESS AND ECONOMICS 2, no. 1 (2019): 19–38. https://doi.org/10.5281/zenodo.3370891.

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In today's globalizing world, customer expectations and demands are changing day by day. It is possible to meet these expectations and demands by developing new products, standardizing them and presenting them in the same quality. Standard recipes, which manifest themselves as a means of standardization, play an active role in ensuring the same quality. As well as all kinds of products, standardization is applied in alcoholic beverages too. In this context, the aim of this study is to prepare the rowanberry liqueur, which is expected to manifest itself as a new product in Turkey's mark

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Rai, Guddu, and Niladri Bag. "Biochemical Characterization of Temi Tea from Sikkim." Environment and Ecology 42, no. 2B (2024): 910–14. http://dx.doi.org/10.60151/envec/etdi9068.

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Tea is the most popular non-alcoholic beverage in the world well known for its refreshing and stimulative properties. Temi tea is a top-notch organic tea brand being grown in the sole tea estate in the mountainous state of Sikkim which has high demand in the international market and has not been studied scientifically so far. Therefore, the present study was conducted to assess and compare the total polyphenol content, total flavonoid content, total tannin content and antioxidant activity in the processed Temi tea samples collected across different season (flush) which is expressed on dry weig

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Diniz, Daniel de Paula, and Monica Carvalho. "Environmental Repercussions of Craft Beer Production in Northeast Brazil." Sustainability 16, no. 11 (2024): 4566. http://dx.doi.org/10.3390/su16114566.

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Beer is the most widely consumed alcoholic beverage in the world, and the craft beer market has been continuously growing in recent years. The objective of this study is to detail the production of craft beer and quantify its environmental impacts. The microbrewery is located in João Pessoa, northeast Brazil, and produces 180,000 L/year. The life cycle assessment methodology is employed, and 16 environmental indicators have been selected. Two environmental impact assessment methods are used: IPCC 2021 GWP 100y and ILCD 2011 Midpoint. The results indicate that the best packaging options (lowest

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Suchoń, Aneta, and Nadiia Stoliarchuk. "Legal and economic issues of geographical indications for agricultural products in Poland and Ukraine." Ekonomika APK 31, no. 5 (2024): 76–85. http://dx.doi.org/10.32317/ekon.apk/5.2024.76.

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Geographical indications are beginning to make an important place in the agri-food products market, as they ensure the recognition of products on the world market, therefore the issues of ensuring their protection and effective use are relevant. The main goal of the study was to conduct a comparative statistical analysis of legal and economic issues of geographical indications of food products in the agricultural sector of Poland and Ukraine. The research used the methods of descriptive statistics, the method of comparative analysis, the graphic method, the monographic approach, and the abstra

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Durán-Sánchez, Amador, María de la Cruz del Río-Rama, José Álvarez-García, and Cristiana Oliveira. "Analysis of Worldwide Research on Craft Beer." SAGE Open 12, no. 2 (2022): 215824402211081. http://dx.doi.org/10.1177/21582440221108154.

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Beer is popular worldwide and it is considered the oldest and most consumed alcoholic beverage in the world. At the global production level, most of the market is dominated by a few multinational companies, but in recent years, craft beers have gained market share. In addition to being independent and produced on a smaller scale, the main characteristic of craft breweries is their broad differentiation capacity, attracting consumers who demand products that are more committed to sustainability and the environment, as well as being willing to pay higher prices for goods in line with their life

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Абрамова, И. М., М. В. Туршатов, А. О. Соловьев, et al. "On the production of ethyl alcohol and distillates using fruit raw materials together with grain." Food processing industry, no. 5 (April 25, 2023): 67–69. http://dx.doi.org/10.52653/ppi.2023.5.5.019.

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Этиловый спирт и дистилляты, производимые из пищевого сырья, являются основой для получения ликероводочной продукции. На потребительском рынке существует возрастающий спрос на напитки, полученные с использованием натурального фруктово-ягодного сырья. За рубежом этот вопрос решается путем производства спирта из данного сырья. В России подобное производство отсутствует из-за существующих ограничений на получение спирта из фруктово-ягодного сырья. На это было указано делегацией ЕС на площадке рабочих органов ВТО при рассмотрении технического регламента ЕАЭС «О безопасности алкогольной продукции».

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Makenova, A. A., and A. K. Kekibaeva. "DEVELOPMENT OF THE MODE OF MASHING KVASS BASED ON BUCKWHEAT RAW MATERIALS." SERIES CHEMISTRY AND TECHNOLOGY 2, no. 446 (2021): 135–41. http://dx.doi.org/10.32014/2021.2518-1491.38.

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The preparation of soft drinks is an actively developing branch of the food industry in the Republic of Kazakhstan. To meet the interests of all producers, the enterprises annually produce a large number of non-alcoholic products. To maintain a healthy competition of the enterprise for preparation of soft drinks, create and apply the technology not previously known and expand the assortment of products annually. One of the most popular segments of this market is kvass. This is mainly due to the fact that all over the world there is an increasing demand for products made from natural raw materi

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Fentie, Eskindir Getachew, Shimelis Admassu Emire, Hundessa Dessalegn Demsash, Debebe Worku Dadi, and Jae-Ho Shin. "Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages." Foods 9, no. 12 (2020): 1781. http://dx.doi.org/10.3390/foods9121781.

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Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consi

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Ханахян, Карине Асатуровна. "PROMOTION OF BRANDS ON THE MARKET OF ALCOHOLIC PRODUCTS." Нацразвитие. Наука и образование, no. 3(3) (July 15, 2022): 9–13. http://dx.doi.org/10.37539/2782-3075.2021.3.3.002.

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Статья посвящена теме особенностей продвижения брендов на рынке алкогольной продукции России. В статье раскрыто понятие бренда и его характеристик, раскрыты способы позиционирования бренда. С учетом запрета на рекламу алкогольной продукции изучено, какими способами продвигаются бренды алкогольной продукции в России. The article is devoted to the topic of the peculiarities of brand promotion on the alcoholic beverages market in Russia. The article reveals the concept of a brand and its characteristics, reveals the ways of brand positioning. Taking into account the ban on advertising of alcoholi

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Soceanu, Alina, Simona Dobrinas, Viorica Popescu, and Florian Moise. "Quality control of distilled beverages." Analele Universitatii "Ovidius" Constanta - Seria Chimie 23, no. 2 (2012): 163–66. http://dx.doi.org/10.2478/v10310-012-0027-0.

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Abstract The aim of this research is to characterize some distilled drinks commercially available on the market (brandy, gin, vodka, whiskey) and some distilled beverages provided by private manufacturers (palinca made in copper, aluminum and stainless steel distillation apparatus). For this purpose the alcoholic concentration, the dry extract, the total acidity, the ash content and copper level were determined. The alcoholic concentration was measured using the picnometer method and the copper content was determined by UV-VIS molecular absorption spectrometric method. This study shows that th

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Carbonnier, Clément. "Pass-through of Per Unit and ad Valorem Consumption Taxes: Evidence from Alcoholic Beverages in France." B.E. Journal of Economic Analysis & Policy 13, no. 2 (2013): 837–63. http://dx.doi.org/10.1515/bejeap-2013-0047.

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Abstract Economic theory states that in a market with imperfect competition, per unit consumption taxes should induce a greater increase in prices than ad valorem consumption taxes. This implies that consumers bear a greater share of the tax burden with per unit consumption taxes than that with ad valorem consumption taxes. This article seeks to test this theoretical result empirically using the French market for alcoholic beverages, which is subject to both per unit (excise taxes) and ad valorem (value-added tax, VAT) consumption taxes. Econometric analysis is applied to two consumption tax r

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Dr M. Madhavan and Sudheesh Babu U S. "Alcoholic Industry Is Changing Its Outlook Through CSR." GIS Business 15, no. 1 (2020): 441–51. http://dx.doi.org/10.26643/gis.v15i1.18807.

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Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic bevera

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Dr M. Madhavan and Sudheesh Babu U S. "Alcoholic Industry Is Changing Its Outlook Through CSR." GIS Business 15, no. 2 (2020): 125–35. http://dx.doi.org/10.26643/gis.v15i2.18902.

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Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic bevera

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RIPPA, Maria, and Tetiana TUCHAK. "FOREIGN EXPERIENCE IN TAX REGULATION OF SOCIO-ECONOMIC PROCESSES AND POSSIBILITIES OF ITS USE IN UKRAINE." WORLD OF FINANCE, no. 3(68) (2021): 38–53. http://dx.doi.org/10.35774/sf2021.03.038.

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Introduction. In a market economy, the taxation system, determined by tax policy, has a significant impact on the socio-economic processes in the state. In the West, the development of public finance problems has long risen to a height that is unmatched in the world. Modernizing the tax system of Ukraine without Western practice, without comprehension, perception, use of such a unique scientific potential and practical experience is indispensable. At the same time, it is necessary to take into account the real conditions, national interests, historical features of our country and the creative

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VOSS, H. P. "Non-alcoholic beverages - permanently increasing segment of market." Kvasny Prumysl 37, no. 8 (1991): 241–46. http://dx.doi.org/10.18832/kp1991026.

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Batara, Martinoadi, and Edith Ratna Wahyuningrum. "Consumer Protection Against the Production and Distribution of Traditional Liquor." Daengku: Journal of Humanities and Social Sciences Innovation 3, no. 5 (2023): 720–28. http://dx.doi.org/10.35877/454ri.daengku1872.

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Article 28 H, paragraph 1, of the 1945 Constitution of the Republic of Indonesia states: Everyone has the right to exist in physical and spiritual prosperity, to have a home and a good living environment, and to receive health care. Article 4 paragraphs (3) and (4) of Presidential Regulation No. 74 of 2013 on the Control and Supervision of Alcoholic Beverages state that alcoholic beverages may only be turned off after obtaining a distribution permit from the Food and Drug Supervisory Agency and can only be issued by business actors who already have a license to trade alcoholic beverages accord

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Stroev, V. V., M. D. Magomedov, and E. Yu Alekseycheva. "Assortment management digitalization as a factor of increasing the competitiveness of beer and beverage producers in the Russian region." E-Management 6, no. 2 (2023): 114–24. http://dx.doi.org/10.26425/2658-3445-2023-6-2-114-124.

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The article studies current trends in consumer behavior that affect the beer and beverages market with the help of electronic technology. The peculiarities of behavior of beer and alcoholic beverages buyers during a crisis have been noted. The paper presents an analysis of alcoholic beverage groups sales structure in natural and monetary terms, identifies structural shifts in the beer market, and shows a trend for an increase in the market share of local brands. Dynamics of retail price of one liter of beer compared with the volume of the Russian beer and beer drinks market in 2017–2022 has be

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Fonte, Aníbal. "Complexities in the Investigation of Alcohol Consumption in the Elderly: Challenges and Perspectives." International Journal of Psychology and Neuroscience 9, no. 2 (2023): 65–69. http://dx.doi.org/10.56769/ijpn09206.

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Abstract Alcohol, primarily represented by the molecule CH3CH2OH, is a key component in various alcoholic beverages. These beverages encompass a wide range of ingredients, including aliphatic alcohols, organic acids, esters, aldehydes, ketones, phenols, sugars, tannins, flavonoids, natural flavors, and water. The global alcohol market has immense potential, with over half of the population in certain regions already consuming alcoholic beverages. Despite the aging global population, there is a lack of comprehensive studies on alcohol use among the elderly, who face unique challenges related to

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