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Grenier, Pierre, Inmaculada Álvarez, Jean-Marie Roger, Vincent Steinmetz, Pierre Barre, and Jean-Marie Sablayrolles. "Artificial intelligence in wine-making." OENO One 34, no. 2 (June 30, 2000): 61. http://dx.doi.org/10.20870/oeno-one.2000.34.2.1007.
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<p style="text-align: justify;">In this paper, some terms of Artificial Intelligence are defined. Some present and potential applications of knowledge based systems are presented in the field of wine-making. Areas of concern were: multi sensor fusion, prediction by model cooperation, and diagnosis. Artificial intelligence techniques can indeed be applied for aiding the wine-maker in his choices. They facilitate the combination between experience and recent progress in technology. When associated with statistical processing, they allow knowledge sources to be used more effectively. Beyond wine-making, the prospects of artificial intelligence are promising for research and food industry, especially for improving the robustness of measurement systems (multi-sensors, sensors interpreted or validated by models), and for process diagnosis (risk prediction, action proposal).</p>
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Magrini, Alessandro, Ottorino L. Pantani, Alessandra Biondi Bartolini, and Federico M. Stefanini. "On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine." Biometrical Letters 53, no. 1 (June 1, 2016): 1–20. http://dx.doi.org/10.1515/bile-2016-0001.
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SummaryThe analysis of wine sensory descriptors is a fundamental step in the improvement of wine making, because the procedures are judged just before bottled wine is ready for consumption. Despite several contributions in the literature, traditional analysis of variance methods are not adequate to analyse sensory descriptors, because they are defined on ordinal scales. In this paper, we exploit cumulative link mixed models in a three-way full factorial design to assess the effect of prefermentative maceration, temperature and saignée on wine sensory descriptors. Using cumulative link mixed models, the bias introduced by assessors’ judgement and the ordinal scale of sensory descriptors are taken into account. The results were the following: the application of prefermentative maceration techniques did not lead to an improvement in the sensory profile of wines after a year from bottling; wines treated with saignée showed greater intensity in olfactive descriptors; and higher fermentation temperatures resulted in wines that were generally more concentrated.
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Lanfranchi, Maurizio, Angela Alibrandi, Agata Zirilli, Georgia Sakka, and Carlo Giannetto. "Analysis of the wine consumer’s behavior: an inferential statistics approach." British Food Journal 122, no. 3 (January 3, 2020): 884–95. http://dx.doi.org/10.1108/bfj-08-2019-0581.
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PurposeThe purpose of this paper is to attempt to outline the standard profile of the typical wine consumer, by identifying some relevant features that can influence his/her purchasing choices. Therefore, the purpose of the research is to identify the pre-eminent attributes for wine consumers and the different levels of importance that consumers ascribe to the attributes identified at the time of purchase.Design/methodology/approachIn order to collect the necessary data, an ad hoc questionnaire was utilized. The questionnaire, which was anonymous, was directly distributed with the face-to-face method. In total, 1,500 copies of the questionnaire had been prepared. The data collected were processed through the use of the binary logistic regression model and the ordinal logistic regression model. The first binary logistic regression model allows to evaluate the dependence of the dichotomous variable on some potential predictors. The ordinal logistic regression model, known in literature as a cumulative model of proportional quotas, is generally appropriate for situations in which the ordinal response variable has discrete categories.FindingsThe results returned by the elaboration of the binary logistic regression model refer to the influence of the variables sex, age, educational status and income on the “wine consumption” result, which is a dichotomous variable. The only variables found to be statistically significant are gender and educational status. The most significant variables that emerged from the implementation of the ordinary logistic regression model are gender, brand, choice based on price, place of production, harvest and certification. The analysis carried out has shown that with reference to wine as a product, it is essential to focus on several attributes, among which there are of course quality and brand.Research limitations/implicationsAlthough field experiments are extremely useful for testing behavioral hypotheses, they are often limited by a small sample. Future research in this area might focus on the knowledge level of sustainable wine of the consumer. In relation to the knowledge of the characteristics of the wine, it is possible to estimate the willingness to pay a surplus for a wine produced with sustainable methods by the consumer and the possible level of price premium.Originality/valueThe originality of the research lies mainly in a deeper knowledge of wine consumption trends. This information is useful to better define the wine market and to allow, especially to small businesses, to establish effective marketing strategies in relation to the real preferences of consumers and the decision-making process of choice put in place by them. In order to achieve this, the influence of all the variables on the “satisfaction of wine consumption” result was evaluated. The strength of this paper is the use of an adequate statistical approach based on the use of models, typical of inferential statistics, to reach conclusions that can be extended to the entire population of wine growers.
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Rossokha, Volodymyr, and Oleksandr Petrychenko. "Wine market potential in Ukraine." Ekonomika APK 311, no. 9 (September 28, 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 market; analysis and synthesis – to establish the size of the area, yield, gross harvest, processing of grapes into wine materials, range of products, geography of export and import and wine consumption; economical and statistical and balance methods – for identifying trends and patterns of production and factors influencing the market of wine products, imbalances in the production and consumption of wine in the domestic market; comparative and calculation-constructive methods – to compare the levels of wine consumption in Ukraine and EU countries and substantiation of the consumer potential of the wine market in Ukraine; standard-cost method - for determining the amount of investment in the raw material base of the wine industry to develop production capacity and ensure supply in the wine market. Research results. Analysis of the market dynamics in the segments of grape growing and processing, the nomenclature of production, distribution and consumption of wine showed the discrepancy between the supply of raw materials on the market for loading the capacity of wineries, accompanied by the filling the domestic market with imported products. The ratio of wine exports to imports, production volumes to exports and imports, the share of domestic production and imports in the consumption fund and per capita has been established. The capacity of the domestic market for wine consumption in Ukraine at the level of European countries and the amount of investment to ensure its supply of wine products is determined. The ways and directions of development of production and consumer potential of the domestic wine market are outlined. Scientific novelty. The disproportions in the production and consumption of wine in the domestic market, the differences in the consumption of wine per capita in Ukraine and European countries are grounded. The production and consumer potentials of the domestic wine market have been determined. The volumes of investments, ways and directions of development of the production and consumer potential of the market for the interaction of supply and demand have been established. Practical significance. The investigated trends in the development of the production and consumer potential of the wine market serve as a guideline for making rational management decisions on the choice of ways and directions for increasing production and domestic consumption of products of the wine industry.
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A. Engelbrecht, Josias, Frikkie Herbst, and Johan Bruwer. "Region-of-origin (ROO) certification as marketing strategy in the South African wine market." International Journal of Wine Business Research 26, no. 2 (June 10, 2014): 139–62. http://dx.doi.org/10.1108/ijwbr-05-2013-0021.
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Purpose – This purpose of the study was to examine the relevance of the presence of geographical information, specifically the certification of region of origin (ROO) on the wine label, in the consumer’s wine purchase decision. In addition, the research investigated how the relevance of ROO varies across demographic and behavioural market segments. Design/methodology/approach – The data gathered via an online questionnaire from 434 South African wine consumers were analysed by employing both descriptive and inferential statistical methods. Findings – The ROO of wine plays a secondary role in influencing consumers when faced with a purchasing decision on its own. However, as part of the composite regional variable, namely, grape variety, region and wine style, it plays a major role in influencing consumers. The specific wine grape variety emerged as the most important factor influencing consumers. It was also found that consumers with a high involvement and interest in wine assign a higher degree of relevance to certification of origin of wine than consumers with a low involvement. Practical implications – Wine producers should strive to create a “lighthouse” identity in the minds of consumers. This can only be achieved if most, if not all, the wine producers in a specific geographical area consistently and authentically communicate the same message and offer products with a lighthouse identity to wine consumers. Originality/value – This is the first study that examines the impact of ROO as an information cue on consumers’ wine purchase decision-making in South Africa. It is of value to academic researchers, wine marketing professionals and generic marketing organisations such as wine route organisations.
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Borsellino, Valeria, Francesca Varia, Cinzia Zinnanti, and Emanuele Schimmenti. "The Sicilian cooperative system of wine production." International Journal of Wine Business Research 32, no. 3 (March 31, 2020): 391–421. http://dx.doi.org/10.1108/ijwbr-10-2018-0062.
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Purpose The purpose of this paper is to verify whether, besides the traditional organisational models mainly implemented by wine-making cooperatives, more modern and hybrid organisational forms can be profitably applied within an increasingly competitive wine market. Design/methodology/approach The study outlined in this paper deployed a mixed method. Specifically, an archived analysis, a survey and a descriptive case study (including visits, interviews and documentary analysis) were the methodological techniques used in this study, which were “in series but integrated” between themselves. In this paper, the landscape of Sicilian wine cooperatives is described by collating and processing different types of statistical sources, which have been integrated by direct surveys undertaken in 2017. Thereafter, the study focussed on a wine cooperative with a specific business model and a strategic edge by analysing its strategic choices and main structural and governance characteristics. Within this case study, a financial ratio analysis, which was based on 2011-2017 financial statements, was conducted to analyse the profitability, financial balance, capital structure and debt relationships of the wine cooperative. Findings The Sicilian wine cooperative system is still predominantly characterised by partial and vertical integration, implemented by cooperatives which elect to sell mainly bulk wine to wine merchants. In such a context, there is scope for other degrees of integration and strategic inter-firm alliances; the latter includes “vertical quasi-integration”. The study demonstrated how the wine cooperative under investigation is overcoming the structural problems of the regional wine sector and why it is retaining such a strategic alliance with one of the most important Italian wine conglomerates. Indeed, it has acquired greater strength and reliability since its collaboration with the aforementioned wine company. Thus, total revenue and the company’s market share of packaged wine have increased. However, there are still margins for improving sales’ profitability. Research limitations/implications This study has territorial limitations but Sicilian wine cooperatives generally play an important role in the regional, Italian and European wine industries. As such, this research should be considered as an exploratory study, deserving further investigation into different strategic choices within the wine cooperative system by performing cross-case comparisons. Results may also be useful in orienting cooperative strategies in Sicily (or further afield) to small-to-medium wine cooperatives, often lacking specific abilities relating to the distribution, marketing and selling of their wine. Public agricultural policies may also be enlightened by these research pathways. Originality/value The authors contend that their study provides hitherto missing information relating to inter-firm strategic alliances, which wine cooperatives might implement to enhance their competitiveness and survive in the long-run.
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Dede, Despoina, Eleni Didaskalou, Sotirios Bersimis, and Dimitrios Georgakellos. "A Statistical Framework for Assessing Environmental Performance of Quality Wine Production." Sustainability 12, no. 24 (December 8, 2020): 10246. http://dx.doi.org/10.3390/su122410246.
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The present work presents a statistical framework for analysing and evaluating the environmental performance of 21 wines (protected designation of origin or protected geographical indication) produced in Greece, through their complete lifecycle. For this purpose, the life cycle assessment methodology was used. It is well known that lifecycle thinking is a scientific approach that can support businesses in decision making towards sustainable consumption and production. However, such techniques provide a large amount of multi-dimensional data that are difficult to comprehend and interpret. Therefore, the application of an appropriate statistical framework to aid this assessment, which should be as unambiguous and reliable as possible, is needed. This statistical framework should be based on the lifecycle inventory results, on an appropriate multivariate technique such as principal component analysis, and on probability distributions, thereby providing an objective framework to assist the evaluation of the environmental performance of the products. Applying the proposed framework to 21 Greek wines, we found that the proposed framework could be used for categorizing the examined wines according to their environmental impact severity, as well as the impact types associated with them.
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Dressler, Marc, and Ivan Paunovic. "Customer-centric offer design." International Journal of Wine Business Research 31, no. 1 (March 11, 2019): 109–27. http://dx.doi.org/10.1108/ijwbr-07-2018-0036.
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Purpose The purpose of this study is to provide insight into characteristics of visitor demand for a regionally oriented vinotheque (wine bar and shop) at a UNESCO world heritage destination in Germany. The research especially focuses on expected offer components for a wine bar and shop, including wine-related products and services, to test the theoretical notion of blurred division between product and service offerings. The literature review has revealed that implications of this conceptual notion on wine bar and shop offer creation could be profound as there are different types of wine bar and shops with different product–service combinations. Moreover, the offer creation needs to take into account the overall needs of wine bar and shop visitors and consider them as experience seekers and not necessarily utility-maximizing players. In this sense, the paper expands previous research on vinotheques that primarily took the wine retail perspective. Design/methodology/approach The study deals with wine-related sales, offer design and the importance of tourism and hospitality for wine sales in a non-growing wine market. However, the concept of increasing wine sales through tourism and hospitality brings to the forefront the issues of creating integrated offerings of products and services. This is why, the study deploys the concepts of hybrid products and experience economy. The primary data have been collected via self-administered, paper-based questionnaire (Appendix 2) amongst visitors at the St. Goar/Loreley tourist destination. The goal has been to reveal the importance of a wine bar and shop as a wine sales channel, whether visitors are interested in visiting a wine bar and shop, what major expectations they have entering a vinotheque, as well as what major offer components of products and/or services are they interested in. Total sample size was N = 400. Major statistical procedure deployed was descriptive statistics, as well as PCA (principal component analysis) of expectations and offer analysis in regards to products and services. Findings By deploying the PCA on the data regarding interest in buying wine-related products and services, three offer configurations have been extracted, out of which only one is purely related to products, whilst the other two are hybrid products, meaning a combination of wine-related products and services. Relevance of architectural design illustrates that visitors also seek experience. These findings confirm previously discussed theories on the importance of integrating products and services into hybrid products and creating experience with a suitable combination of products and services. Research limitations/implications Data collection has taken place in a confined timeframe (two summer months). No active measures have been taken to ensure the validity of the sample through quotas or similar techniques. The research sample and location are somewhat limited for making conclusions in other geographical regions, but replicating the study in different contexts can add to the comparability of the results on the level of Germany, but also internationally. The empirical evidence for superior customer value of hybrid offerings and integrating services into product-centric offer design is of paramount importance for selling wine in a highly competitive market in absence of market growth. Wine bar and shop allows to differentiate the offer by creating wine-related experience through a combination of product (wine and wine-related products), hospitality/gastronomic services and tourism services. The insights also illustrate the idea of new market opportunities via connecting converging industries. Practical implications The study contributes to close a gap identified in the literature review that German wineries lag wine-tourism activities. It provides advice in regards to offer design and hybrid offerings and an experiential experience supported by architectural design. Such an approach offers the potential to win market share in a non-growing market – an ambition of the players in the market but also an obvious challenge. Social implications The findings contribute to regional development. Furthermore, arguments for cooperative behavior are provided. This should also help to minimize free ridership and its negative social implications. Originality/value The paper adopts a multidisciplinary approach to the creation of wine bar and shop offer. The results point out that offerings should be created around a core wine tourism product – regional and cellar door offer – and be expanded by “food design” – components, attractive architectural elements, as well as web shop services, thereby creating an advanced wine-related experience. It confirms the importance of theoretical concepts such as experience economy, hybrid products and solution provision in the case of wine bar and shop, by testing these concepts on the group of visitors at a German wine and cultural destination.
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FRAGA, H., J. A. SANTOS, J. MOUTINHO-PEREIRA, C. CARLOS, J. SILVESTRE, J. EIRAS-DIAS, T. MOTA, and A. C. MALHEIRO. "Statistical modelling of grapevine phenology in Portuguese wine regions: observed trends and climate change projections." Journal of Agricultural Science 154, no. 5 (October 6, 2015): 795–811. http://dx.doi.org/10.1017/s0021859615000933.
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SUMMARYPhenological models are considered key tools for the short-term planning of viticultural activities and long-term impact assessment of climate change. In the present study, statistical phenological models were developed for budburst (BUD), flowering (FLO) and veraison (VER) of 16 grapevine varieties (autochthonous and international) from the Portuguese wine-making regions of Douro, Lisbon and Vinhos Verdes. For model calibration, monthly averages of daily minimum (Tmin), maximum (Tmax) and mean (Tmean) temperatures were selected as potential regressors by a stepwise methodology. Significant predictors included Tmin in January–February–March for BUD, Tmax in March–April for FLO, and Tmin, Tmax and Tmean in March–July for VER. Developed models showed a high degree of accuracy after validation, representing 0·71 of total variance for BUD, 0·83 for FLO and 0·78 for VER. Model errors were in most cases < 5 days, outperforming classic growing degree-day models, including models based on optimized temperature thresholds for each variety. Applied to the future scenarios RCP4·5/8·5, projections indicate earlier phenophase onset and shorter interphases for all varieties. These changes may bring significant challenges to the Portuguese wine-making sector, highlighting the need for suitable adaptation/mitigation strategies, to ensure its future sustainability.
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Němcová, Jana, and Jakub Berčík. "Neuromarketing and the decision-making process of the generation Y wine consumers in the Slovak Republic." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (January 29, 2019): 38–45. http://dx.doi.org/10.5219/1018.
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In recent years, interest in scholarly research on buying behaviour of Generation Y has grown. However, studies are mainly realized abroad and many of them deal with this issue in general. The purpose of this paper is to identify the factors influencing the decision-making process of the Generation Y customers in the selection of wine in the Slovak Republic. A total of 21 respondents participated in the survey. Eye-tracking and a questionnaire were selected for research. For processing and evaluating the eye-tracking research, the Gazepoint Analysis UX Edition software and Microsoft Excel were used. For statistical data analysis, the Kruskal-Wallis test and Spearman's non-parametric test were performed. Based on the results of the questionnaire and the testing, a label was the most important factor. Differences were noted at the moment of examining the information on a label. The most important factor determined by the questionnaire survey was variety, or vintage year, but by using measurement, the most important factor was label design. With regard to bottle shape, the most preferred was the Bordeaux type of bottle. Testing was carried out in laboratory conditions that only simulated the real selection of wine. This could have caused the difference between conscious decision-making and unconscious visual attention. Therefore, in the future, it is recommended to carry out similar research using a mobile eye camera to realize the test with real wine bottles. It is also assumed to involve other methods to obtain information about real attention of the tested probands. The presented research provides information for winegrowers and merchants who can improve their products and communicate effectively with customers. Findings are particularly beneficial because this research is among the first carried out in this area and it was not based only on conscious participation of respondents, but also on unconscious perception, because a deeper understanding of unconscious influences, that shape consumer's decision, helps to better understand consumer's behaviour.
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Izquierdo-Llopart, Anais, and Javier Saurina. "Multi-Sensor Characterization of Sparkling Wines Based on Data Fusion." Chemosensors 9, no. 8 (July 30, 2021): 200. http://dx.doi.org/10.3390/chemosensors9080200.
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This paper is focused on the assessment of a multi-sensor approach to improve the overall characterization of sparkling wines (cava wines). Multi-sensor, low-level data fusion can provide more comprehensive and more accurate vision of results compared with the study of simpler data sets from individual techniques. Data from different instrumental platforms were combined in an enriched matrix, integrating information from spectroscopic (UV/Vis and FTIR), chromatographic, and other techniques. Sparkling wines belonging to different classes, which differed in the grape varieties, coupages, and wine-making processes, were analyzed to determine organic acids (e.g., tartaric, lactic, malic, and acetic acids), pH, total acidity, polyphenols, total antioxidant capacity, ethanol, or reducing sugars. The resulting compositional values were treated chemometrically for a more efficient recovery of the underlaying information. In this regard, exploratory methods such as principal component analysis showed that phenolic compounds were dependent on varietal and blending issues while organic acids were more affected by fermentation features. The analysis of the multi-sensor data set provided a more comprehensive description of cavas according to grape classes, blends, and vinification processes. Hierarchical Cluster Analysis (HCA) allowed specific groups of samples to be distinguished, featuring malolactic fermentation and the chardonnay and red grape classes. Partial Least Squares-Discriminant Analysis (PLS-DA) also classified samples according to the type of grape varieties and fermentations. Bar charts and complementary statistic test were performed to better define the differences among the studied samples based on the most significant markers of each cava wine type. As a conclusion, catechin, gallic, gentisic, caftaric, caffeic, malic, and lactic acids were the most remarkable descriptors that contributed to their discrimination based on varietal, blending, and oenological factors.
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Pinto, Manuel Maria. "Evaluating uncertainty in sensory analysis. A case study of the panel of tasters of the Dão Regional Wine Commission." Ciência e Técnica Vitivinícola 36, no. 1 (2021): 22–31. http://dx.doi.org/10.1051/ctv/ctv2021360122.
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Metrological reliability in the sensory evaluation of products is of fundamental importance in ensuring the comparability of results. The issue of uncertainties regarding measured data in such contexts has led to new scientific approaches in the field of sensory analysis, which have become fundamental to studies that seek to compare results of sensory measurement and analysis, including studies regarding wine. The new normative framework, ISO/IEC 17025:2017, which replaces the previous version ISO/IEC 17025, published in 2005, draws attention to the concept of measurement uncertainty, stating that it should be considered by laboratories when assessing conformity and quantifying risks arising in decision-making processes. The present work examines the evaluation of uncertainty and its importance for the interpretation of results from sensory analyses, examining sensory analysis tests related to the certification of the Designation of Origin “Dão”, the Designation of Origin “Lafões” and the Geographical Indication “Terras do Dão”, carried out by a panel composed of 20 tasters of the Dão Regional Wine Commission, trained and accredited by the standard NP ISO/IEC 17025:2018. The results achieved led to a conclusion that the panel presented different values of uncertainty regarding the tests to determine sensory attributes. The results and respective values of uncertainty made it possible to assess the performance of the panel of tasters and to establish a level of risk (false accept, false reject and statistical assumptions) for decision rules used when issuing statements of conformity. In this study, a new methodology was presented to determine an estimate of uncertainty to be applied in the interpretation of results related to sensory analysis tests of wines for the certification of Designation of Controlled Origin “Dão”, Designation of Origin “Lafões” and Geographical Indication “Terras do Dão. This progress led to an evolution in the day-to-day work of the Dão Regional Wine Commission tasting chamber enabling greater solidity in the opinions issued, in line with the requirements of the reference standard NP ISO/IEC 17025: 2018.
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Lehto, Juhani. "Opportunities for Alcohol Policy in the Countries of Central and Eastern Europe." Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 11, no. 5-6 (October 1994): 280–92. http://dx.doi.org/10.1177/1455072594011005-602.
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Both alcohol consumption and alcohol-related problems are, it is claimed, rapidly increasing problems in Central and Eastern Europe, due to the transition period. The article presents some available data and discusses the problems in making conclusions from rather inaccurate statistics. The second objective is to discuss the opportunities for effective alcohol policies, and the relevance of the studies made in established market economies, such as the Anglo-American and Scandinavian countries. An important condition for a control policy, the author concludes, is the re-establishment of a basic regulation of the alcohol market, now missing in these countries. Otherwise any policy measures will be ineffective or even counterproductive. The process will probably be different in different countries, due to differences in the economic restructuring and recovery, and to differences between the “beer”, “wine”, and “vodka” cultures.
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Lehto, Juhani. "Alcohol Policy in the Changing Eastern Europe." Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 12, no. 1_suppl (February 1995): 61–72. http://dx.doi.org/10.1177/145507259501201s04.
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Both alcohol consumption and alcohol-related problems are, it is claimed, rapidly increasing problems in central and eastern Europe, due to the transition period. The article presents some available data and discusses the problems in making conclusions from rather inaccurate statistics. The second objective is to discuss the opportunities for effective alcohol policies, and the relevance of the studies made in established market economies, such as the Anglo-American and Scandinavian countries. An important condition for a control policy, the author concludes, is the re-establishment of a basic regulation of the alcohol market, now missing in these countries. Otherwise any policy measures will be ineffective or even counterproductive. The process will probably be different in different countries, due to differences in the economic restructuring and recovery, and to differences between the “beer”, “wine”, and “vodka” cultures.
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YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, no. 11 (1999): 868–78. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.868.
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YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 3 (2000): 172–82. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.172.
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YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 4 (2000): 235–43. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.235.
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YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 5 (2000): 318–27. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.318.
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YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 2 (2000): 91–101. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.91.
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YOKOTSUKA, Koki. "Wine Making Principles (2)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, no. 12 (1999): 956–65. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.956.
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YOKOTSUKA, Koki. "Wine Making Principles (3)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 1 (2000): 17–22. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.17.
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HARA, Shodo. "Breeding and application of killer wine yeasts in wine making." Journal of the agricultural chemical society of Japan 63, no. 12 (1989): 1888–92. http://dx.doi.org/10.1271/nogeikagaku1924.63.1888.
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Schaefer, W. W. "HOT CLIMATE/TROPICAL WINE MAKING." Acta Horticulturae, no. 785 (May 2008): 477–82. http://dx.doi.org/10.17660/actahortic.2008.785.62.
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OUGH, CORNELLUS S. "Chemicals used in Making Wine." Chemical & Engineering News 65, no. 1 (January 5, 1987): 19–28. http://dx.doi.org/10.1021/cen-v065n001.p019.
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Skelton, Stephen. "Making sense of wine tasting: your essential guide to enjoying wine." Journal of Wine Research 24, no. 1 (March 2013): 78–79. http://dx.doi.org/10.1080/09571264.2013.764664.
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Feier, Iwona, Aleksandra Migała, Marta Pietruszka, and Mateusz Jackowski. "Roman Wine in Barbaricum. Preliminary Studies on Ancient Wine Recreation." Heritage 2, no. 1 (January 24, 2019): 331–38. http://dx.doi.org/10.3390/heritage2010022.
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Ancient Roman wine is found outside of the borders of the Roman world as a result of the Roman influence, trade and political relations. In our project, we decided to extensively research and recreate the ancient method of wine making in order to understand ancient viticulture and viniculture as it could have been if implemented outside of the borders. The objective was to recreate roman wine using ancient methods based on ancient texts (such as Columella, Pliny the Elder, Cicero, Cato the Elder, Galenus and Mago). The wine was made using modern grapes grown on lands considered by the Romans as barbaric (i.e., outside the Roman Limes), in modern Poland. The aim of the project—except for the wine making itself—was to measure the level of alcohol created through fermentation process. Ethanol levels in samples were obtained using gas chromatography (GC).
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MALÍK, F., V. HACAJ, P. HANDZUŠ, A. DOBOŠ, G. VOJTEKOVÁ, A. ŠŤASTNÝ, and L. HRDNA. "Results of application of active dry wine yeast in Czechoslovak wine making." Kvasny Prumysl 32, no. 2 (February 1, 1986): 29–33. http://dx.doi.org/10.18832/kp1986007.
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Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, and Manuel Ramírez. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (November 10, 2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.
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The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.
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TSUKAMOTO, Toshihiko. "Jointventure Company Wine Making in China." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 5 (1989): 291–96. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.291.
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YOKOMORI, Yoichi. "Technology of Wine Making in Australia." JOURNAL OF THE BREWING SOCIETY OF JAPAN 85, no. 9 (1990): 610–16. http://dx.doi.org/10.6013/jbrewsocjapan1988.85.610.
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NISHINO, Haruo. "Review of Recent Wine Making Technology." JOURNAL OF THE BREWING SOCIETY OF JAPAN 98, no. 11 (2003): 756–67. http://dx.doi.org/10.6013/jbrewsocjapan1988.98.756.
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McCann, Shaun. "Decisions in HCT and wine-making." Bone Marrow Transplantation 55, no. 12 (June 7, 2020): 2219–20. http://dx.doi.org/10.1038/s41409-020-0960-z.
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Carrol, Alison. "Wine Making and the Politics of Identity in Alsace, 1918–1939." Contemporary European History 29, no. 4 (November 2020): 380–93. http://dx.doi.org/10.1017/s0960777320000375.
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This article examines the politics of wine making in Alsace in the two decades after the region returned to French rule in 1918. During these years Alsatian wine makers worked to transform their wines to meet the tastes of French drinkers, following five decades of producing wine for German consumption. As wine makers grappled with the question of how to secure the future of their industry, Alsatian wine became emblematic of the most contentious aspects of Alsace's reintegration into France. The introduction of new laws on viticulture raised the question of what was French about wine, the wine industry's woes symbolised the difficulties of Alsace's economic reintegration and wine became an emblem for often fierce wrangling over identity and belonging in the recovered region. This article traces this process and argues that while wine became a symbol of the complications of reintegration, its importance in understandings of French national culture equally allowed it to offer a solution to the problems that return to France caused for Alsace's wine industry in the interwar years. In this way, this case study of the politics of wine making in Alsace is suggestive of wine's broader power as a symbol of national belonging.
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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 (November 12, 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 distribution of selected markers in the winemaking products. The main markers pass from the vineyard soil to the grape, and the main portion leaves the winemaking process in the press cake and yeast lees. Very significant correlation of the wine origin markers was found between changed the wine making products and the vineyard soils. The sugar addition to grape juice to some extent the total element compositions of wines but did not result in substantial changes of the markers determining the wine origin. &nbsp;
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Patterson, D. A., M. Bowstead, A. Tran, and B. J. James. "Towards Continuous Wine Making: The Optimization of Mixed Matrix Membranes for Wine Fining." Procedia Engineering 44 (2012): 131–32. http://dx.doi.org/10.1016/j.proeng.2012.08.334.
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HARAKAWA, Mamoru. "Freeze Dried Leuconostoc oenos for Wine Making." JOURNAL OF THE BREWING SOCIETY OF JAPAN 92, no. 10 (1997): 709–12. http://dx.doi.org/10.6013/jbrewsocjapan1988.92.709.
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Roig, B., and O. Thomas. "UV monitoring of sugars during wine making." Carbohydrate Research 338, no. 1 (January 2003): 79–83. http://dx.doi.org/10.1016/s0008-6215(02)00396-8.
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de Llorens Duran, Josep Ignasi. "Wine cathedrals: making the most of masonry." Proceedings of the Institution of Civil Engineers - Construction Materials 166, no. 6 (December 2013): 329–42. http://dx.doi.org/10.1680/coma.12.00023.
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Bokkhim, Huma, Praksha Neupane, Smita Gurung, and Rojeena Shrestha. "Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making." Journal of Food Science and Technology Nepal 10 (November 30, 2018): 18–23. http://dx.doi.org/10.3126/jfstn.v10i0.19631.
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A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl2 solution (0.1, 0.2, 0.3,0.4 and 0.5M) for 30 minutes. The molar concentration with minimum cell leakage (0.2M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physico-chemical properties; total soluble solids (T.S.S.), acidity and pH of red and white grapes were analyzed and were found to be 16.4±0.10oBx, 0.38±0.02% and 3.90±0.02 for white grapes and 19±0.15oBx, 0.64±0.01% and 3.1±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in T.S.S. was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final T.S.S. of wines was not significantly different for yeast types but higher values were noted for red wine (FY, 7.11±0.26 & EY, 7.33±0.19) than for white wine (FY, 6.1±0.10 & EY, 6.2±0.10). Similar trend was noted for final acidity of red wine (FY, 0.83±0.01 & EY, 0.84±0.02%). Though, no significant effect of yeast type on alcohol production was noted, the average alcohol content of red (FY, 13.22±0.26% & EY, 13.72±0.44%) and white (FY, 9.21±0.21% & EY, 9.64±0.38%) wine were found to be significantly different. However, wine prepared from EY was less turbid (Red wine, 95 NTU & White wine, 140 NTU) and had higher clarity (L*) than wine from FY. So, from this study it was concluded that encapsulating wine yeast does not affect its fermenting capability but will aid in production of less turbid wine which will definitely simplify the filtration process.
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Warman, Russell D., and Gemma K. Lewis. "Wine place research." International Journal of Wine Business Research 31, no. 4 (November 18, 2019): 493–508. http://dx.doi.org/10.1108/ijwbr-09-2018-0052.
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Purpose Place is an important aspect of wine quality, contributing both distinct sensory characteristics and symbolic significance to the consumer’s experience, particularly in premium wine markets. The concepts of provenance and terroir, and the processes they describe, communicate meaning and significance along the value chain from wine production to consumption. This paper aims to clarify how these concepts are defined, how they contribute to premium wine value chains and how a greater understanding of these concepts by wine science researchers, and other actors, can enhance consumer value. Design/methodology/approach To address these aims, a conceptual framework is developed, which outlines the conditions needed to fulfil the wine/place experience through the value chain. This framework resulted from discussions within a team of researchers currently undertaking a large project into place distinctiveness in Pinot Noir wines in Australia. The refinement and exploration of the concept is grounded in a multidisciplinary literature review. Findings Through application of the framework, wine science researchers are advised to develop a knowledge co-production approach with other actors in the value chain. Doing so enables all actors to use evidence-based storytelling to enhance the role that place has in premium wine value and consumer experience. Originality/value Overall, this paper contributes to the conversation surrounding the value of terroir and provenance, particularly as they relate to premium wine in New World wine regions. The innovative framework is applicable for both business and wine science researchers, especially those with decision-making responsibility and associated with wine science research institutions, funding bodies, industry partnerships and consortia.
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Goncharuk, Anatoliy G. "Wine business performance benchmarking: a comparison of German and Ukrainian wineries." Benchmarking: An International Journal 25, no. 6 (August 6, 2018): 1864–82. http://dx.doi.org/10.1108/bij-06-2017-0131.
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Purpose The purpose of this paper is to evaluate and compare the efficiency of wine making in Germany and Ukraine in order to find the controllable factors of wine business performance using benchmarking tools. Design/methodology/approach The models of data envelopment analysis and other benchmarking tools are used to analyse the efficiency of wineries in two countries. Returns to scale, scale efficiency, super-efficiency and some other indicators are examined. The research is based on the sample of 36 German and Ukrainian wineries. Findings The hypothesis of higher wine making relative efficiency in Germany was compared with Ukrainian wine making, then analytically and statistically verified. A relatively high average scale efficiency score indicates good potential (above 30 per cent) for efficiency growth, due to the optimisation of a scale of production and sales. Generally, wine making in Germany and Ukraine has increasing returns to scale. The high-efficient wine business cannot bring great losses. It was found that the most efficient combinations of size and legal form of business organisation for wine business are presented in Germany. Research limitations/implications The research is limited by a single industry of only the two countries. Practical implications This study provides useful information for researchers, investors and policy makers, enabling them to understand the current state, basic problems, controllable factors and efficiency levels of wine making in Germany and Ukraine. It may be useful to wine producers in these countries for improving their business performance. Originality/value This is the first paper that compares wine business performance and discloses its factors for Germany and Ukraine.
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Klinger, Cristiano Pinto, Elvis Silveira-Martins, Gabriela Jurak de Castro, and Carlos Ricardo Rossetto. "Strategic positioning, differentiation and performance of Brazilian wineries." International Journal of Wine Business Research 32, no. 2 (November 14, 2019): 219–46. http://dx.doi.org/10.1108/ijwbr-11-2018-0068.
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Purpose The purpose of this study is to verify whether managers’ strategic orientation influences decision-making related to differentiation and whether these two factors impact on the performance of the firms in the Brazilian wine industry. Design/methodology/approach A survey was conducted with representatives from 123 wineries located in the following Brazilian states: 78.86 per cent in Rio Grande do Sul; 13.01 per cent in Santa Catarina; 2.44 per cent in Paraná; 2.44 per cent in São Paulo; 1.63 per cent in Bahia; and 1.63 per cent in Pernambuco. The data were analyzed using multivariate statistical techniques, resulting in a structural equations model of the constructs. Findings The research findings show that there is a positive association between prospector orientation and differentiation. Analyst positioning was negatively associated with differentiation of winery companies. It was also possible to show that differentiation has a positive relationship with performance. Originality/value While a previous study attempted to identify wineries’ strategic orientation using other theoretical constructs, this study makes a contribution to consolidating reflections on strategic orientation focused on differentiation and performance. The results contribute to expanding the scientific debate by filling a gap in existing theory and also provide information of use to decision-makers, demonstrating, which approaches improve differentiation, and hence, performance.
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NAGAYAMA, Toshihiro. "Transference of Organophosphorus Pesticides to Wine from Fruits during the Process of Making Fruit Wine." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 38, no. 4 (1997): 270–74. http://dx.doi.org/10.3358/shokueishi.38.4_270.
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CRESCI, G. D. "ChemInform Abstract: Home Wine Making. Effect of Societies, Retail Outlets, and Competitions on Wine Quality." ChemInform 24, no. 49 (August 20, 2010): no. http://dx.doi.org/10.1002/chin.199349330.
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Jung, Yuson. "Parting the 'Wine Lake'." Anthropological Journal of European Cultures 20, no. 1 (March 1, 2011): 10–28. http://dx.doi.org/10.3167/ajec.2011.200102.
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Europe has been suffering from an overproduction of wine and declining wine consumption, which has compelled the EU commission to handle unsold and unconsumed wine in Europe. This article explores the implications of the recent wine reform (part of CAP reform) of the European Union from the perspectives of the Bulgarian wine producers. Bulgaria is one of the newest members of the EU and its wine industry has traditionally been oriented towards the export sector, making it susceptible to agricultural and trade policies in national, international and supranational levels. How will the Bulgarian wine industry benefit from and/or suffer from the agricultural policies of the EU to which it now subjects itself as a member state? What are the limits of the discourse of multifunctional agriculture in the EU for these marginal wine producers? The efficacy of the CAP reform will depend on attending to the diverse historical and political legacies of the member states without sacrificing the more marginalised communities.
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Rice, Prudence M. "Peru's colonial wine industry and its European background." Antiquity 70, no. 270 (December 1996): 785–800. http://dx.doi.org/10.1017/s0003598x00084064.
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Among the industrial crafts introduced into the Hispanic New World was the growing of grapes, and the making of wine at a grand scale. The technology and the artefacts of wine-making in Spain were, in their turn, largely those of the Roman world. These continuities, and their changing contexts, are evident in this study of the wine-making bodegas of a Peruvian valley.
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Levitskaia, Alla. "Development of the potential of viticulture and wine tourism in ATU Gagauzia." University Economic Bulletin, no. 41 (March 30, 2019): 7–14. http://dx.doi.org/10.31470/2306-546x-2019-41-7-14.
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Formulation of the problem. Winemaking in ATU Gagauzia is a strategic industry. The share of wine-making in the total industrial production of ATU Gagauzia is 60 per cent. The wine-making potential is represented by 16 wine-making enterprises. However, not all of them are ready to accept tourists and develop wine tourism. Setting the task, the purpose of the study. The study aimed to identify the heritage of wine tourism in the ATU Gagauzia, with the main aim of elaborating development strategies for the wine tourism potential and ensuring a sustainable regional development. Presentation of the main material (results of work). Viticulture and wine tourism (enotourism) is currently a promising and profitable direction for the development of rural tourism in rural areas. It includes not only learning the technology of growing grapes, wine production, but also learning the history, culture, and traditions of the region. The wine tourism, as part of rural tourism, directly contributes to the development of regional economic. In the EU policy, the development of enotourism plays an important role in the development of wine-makers services and employment growth in rural areas. Factors contributing to the development of wine tourism in ATU Gagauzia are: a special combination of climatic and soil conditions creates a favorable terroir for winemaking; high industry concentration of production and a wide assortment line of wine products; availability of development potential associated with viticulture and viniculture tourism: rural, environmental, gastronomic and ethnographic. Conclusions. There are three main strategic goals of development of the potential of viticulture and wine tourism in atu Gagauzia: development of tourist destinations of Gagauzia based on active wineries; formation of attractions (hotel and restaurant business, museums, folk crafts, concert organizations, and theater) around "zones of attraction" - wineries; promoting the emergence and development of network interaction of the main players of tourism development.
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Onda, Takumi, Masato Kojima, and Kota Naganuma. "Production of Base Wine for Rosé Sparkling Wine Making Using Direct Pressing Method and Sparkling Wine Making by In-bottle Secondary Fermentation Method from Muscat Bailey A." Nippon Shokuhin Kagaku Kogaku Kaishi 66, no. 12 (December 15, 2019): 459–68. http://dx.doi.org/10.3136/nskkk.66.459.
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Maicas, Sergi. "Advances in Wine Fermentation." Fermentation 7, no. 3 (September 10, 2021): 187. http://dx.doi.org/10.3390/fermentation7030187.
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Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharomyces cerevisiae strains, the most common and commercially available yeast, and some lactic acid bacteria. They are well-known for their fermentative behavior and technological characteristics, which allow obtaining products of uniform and standard quality. However, fermentation is influenced by other factors as well. The initial sugar content of the must and the fermentation temperature are also crucial to preserve volatile aromatics in the wine and retain fruity characters. Finally, once fermentation is completed, and most of the yeast dies, wine evolution continues until the production of the final product.
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Pennisi, E. "Dregs in Jar Tell of Ancient Wine-Making." Science News 139, no. 18 (May 4, 1991): 279. http://dx.doi.org/10.2307/3975644.
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