Search results for " WINE"
showing 10 items of 335 documents
Economic analysis and energy valorisation of by-products of the wine supply chain: the case of the 'Mamertino wine PDO'
2018
The paper reports the analysis of biomass derived from maintenance of a vineyard, to assess its potential as an alternative energy source, instead of the usual disposal of the wine supply chainâs residuals. The site studied is within the province of Messina, Sicily, in the area of Mamertino wine PDO, a wine of superior quality. The analysis suggests that use of this kind of biomass may allow a fossil fuel such as liquefied petroleum gas (LPG) to be replaced by a wine wood chip biomass boiler, thus meeting economic and environmental criteria by reason of recycling for sustainability.
Use of potassium polyaspartate for the tartaric stabilization of Sicilian white wines
2019
Cold stabilization is a common method used to avoid tartaric acid crystals from forming in bottled wine, but this technique shows some inconveniences on the sensory characteristics and energy cost. In the present research, the tartaric stabilization in Sicilian white wines, with a recently permissible molecule in oenology, was studied: the potassium polyaspartate (PAK). The PAK has a negative charge at wine pH and allows to sequester the K+ cations; consequently it inhibits the formation and the growth of potassium bitartrate crystals. PAK is a relatively small polymer; perfectly microfiltrated and does not allow the filling phenomena in filtration membranes. The adding of PAK allowed to re…
INSTRUMENTOS DE PROMOCIÓN DE LOS VINOS EN LOS RESTAURANTES DE ALTO NIVEL / INSTRUMENTS FOR WINE PROMOTION IN HIGH LEVEL RESTAURANTS
2009
En los últimos años, la comercialización de vinos está adquiriendo un peso creciente en los establecimientos de restauración. El aumento en la complejidad de la oferta de vinos determina que la elección del consumidor esté condicionada por la oferta presente en la carta y por la influencia del personal de sala. El objetivo del presente trabajo es identificar y caracterizar los instrumentos relevantes de promoción de los vinos que utilizan los restaurantes, en función de la presencia de personal formado en vinos. Como resultado de un estudio realizado para una muestra de restaurantes de alto nivel, observamos que el contenido y el diseño de la carta de vinos se encuentran en granmedida condi…
Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation
2015
During fermentation oenological yeast cells are subjected to a number of different stress conditions and must respond rapidly to the continuously changing environment of this harsh ecological niche. In this study we gained more insights into the cell adaptation mechanisms by linking proteome monitoring with knowledge on physiological behaviour of different strains during fermentation under model winemaking conditions. We used 2D-DIGE technology to monitor the proteome evolution of two newly discovered environmental yeast strains Saccharomyces bayanus and triple hybrid Saccharomyces cerevisiae × Saccharomyces kudriavzevii × S. bayanus and compared them to data obtained for the commercially a…
Saccharomyces cerevisiae Cytosolic Thioredoxins Control Glycolysis, Lipid Metabolism, and Protein Biosynthesis under Wine-Making Conditions.
2019
Thioredoxins are small proteins that regulate the cellular redox state, prevent oxidative damage, and play an active role in cell repair. Oxidative stress has proven to be of much relevance in biotechnological processes when the metabolism of Saccharomyces cerevisiae is mainly respiratory. During wine yeast starter production, active dry yeast cytosolic thioredoxin Trx2p is a key player in protecting metabolic enzymes from being oxidized by carbonylation. Less is known about the role of redox control during grape juice fermentation. A mutant strain that lacked both cytosolic thioredoxins, Trx1p and Trx2p, was tested for grape juice fermentation. Its growth and sugar consumption were greatly…
Platinum and rhodium in wine samples by using voltammetric techniques
2017
For the first time, the concentrations of Pt and Rh in 42 different alcoholic beverages (white and red wines, vodka and brandy) produced in Italy, Malta and Gozo were investigated. Only the voltammetric techniques, in particular, differential Pulse Voltammetry (DPV/a) and Adsorptive Stripping Voltammetry (AdSV) were used for the determination of Pt and Rh respectively. Accuracy was tested with standard addition method and recoveries ranged from 90% to 98%. In analyzed wine samples, Pt and Rh concentrations are in the ranges from 3 to 470 μg Lâ 1and from 0.0006 to 0.36 μg Lâ 1respectively. We found a Pt/Rh ratios ranged from 37 to 180,000, in quite disagreement with the ratio in …
THE PREMIUM PRICE FOR ITALIAN RED WINE QUALITY ATTRIBUTES IN THE JAPANESE MARKET
2015
In this paper we apply the hedonic price model in order to estimate implicit price for the main objective characteristics appearing on the label of Italian wines sold in Japan, easier to identify than sensory attributes by consumers. In this paper, the wine searcher dataset has been used in order to select the retailer price and the research score for 829 wines, for each of which we have observed information about their geographical origin, vintage, grape varieties, vintage, and the alcohol degree. Our results indicate that international grape varieties, alcohol content and the year of production explain the major part of price difference. On the other hand, the origin appellations linked t…
Evaluation of the use of phase-specific gene promoters for the expression of enological enzymes in an industrial wine yeast strain
1996
Genes as POT1, HSP104 and SSA3, which are late expressed in laboratory culture conditions are expressed only during the first few days in microvinifications in wine yeast cells. This effect is probably due to the different growth conditions and leads to useless levels of enzyme activity for a reporter gene. However the ACT1 promoter, which is constitutively expressed in laboratory conditions, produces sufficient amounts of enzyme activity in late fermentation phases.
EXPORT PERFORMANCE AND ORGANISATIONAL MODELS: AN EMPIRICAL ANALYSIS BASED ON THE RBV APPROACH
2016
Resource based view approach is proposed as theoretical framework in order to identify the existence of similar organizational models in a sample of firms operating in the Sicilian wine industry, and the key success factors for superior export success. The findings of this research show that managers’ age and wineries’ export experience in export success are the key organizational capabilities, that explain a firm’s strategic advantage over its competitors. The importance of these capabilities is further uncovered through the main characteristics of the clusters. The result informs strategy design at the firm level; wineries need to incorporate significant capabilities associated with manag…