Search results for " wine."
showing 10 items of 331 documents
Analysis of the filtration efficiency of white wines using different filter aids
2010
The global wine market, having recently entered into full crisis, is suffering some changes in its production and marketing. The reasons for these changes are mainly due to new trends in consumer demand for wine safety and quality standards at low cost. Social cellars, in order to be included in this new trend, should focus on the rationalization of the production techniques to reduce the costs and improve the quality of wine. In the case of winemaking for the production of a wine stored in a bag-in-box, filtration is a very important technique because it gives the finished product clearness and stability. The experimentation was based on the application of a low cost filtration technique o…
Life Cycle Assessment in the Wine Sector
2015
Currently, stakeholders’ increasing attention to quality is driving the wine sector to rethink and change its own production processes. Amongst product quality dimensions, the environment is gaining ever-growing attention at various levels of policy-making and business. Given its soundness, the use of Life Cycle Assessment (LCA) has become widespread in many application contexts. Apart from applications for communication purposes, LCA has also been used in the wine sector to highlight environmental hot spots in supply chains, to compare farming practices and to detect improvement options, inter alia. Case studies whose focus is the wine industry abound in high quality publications. This Cha…
The influence of two different pH levels on the antioxidant properties of flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in …
2011
Abstract The aim of this study is evaluate either the antioxidant or pro-oxidant behaviour of some typical polyphenolic compounds of red wine, to investigate the influence of two different pH levels on the antioxidant properties and to clarify their activity–structure relationship. The antioxidant activity of compounds in hydrophilic solutions at pH 3.5 and pH 7.4 were measured by a competition kinetic test, based on the crocin bleaching. The position and the number of substitution groups influence the magnitude of the antioxidant activity of the polyphenolic compounds, but their antioxidant properties are also strongly influenced by the pH conditions. Increasing the pH, a considerable incr…
Effect of carboxymethyl cellulose on tartrate salt, protein and colour stability of red wine
2014
Background and Aims Recent studies have confirmed a long-term effect of carboxymethyl cellulose (CMC) for tartrate salt stabilisation in white wine. It has been argued that CMC is not only less effective in red wine but also interacts with proteins and polyphenols generating turbidity and change in colour. In order to explain these effects, we studied in detail the impact of CMC on haze formation and colour stability of red wine. Methods and Results The influence of CMC concentration was tested with ten samples of red wine produced from several grape cultivars. The haze-forming material was analysed by sodium dodecyl-sulfate polyacrylamide electrophoresis and the protein composition by high…
Pyroglutamic Acid: A Novel Compound in Wines
2008
Wine contains a complex mixture of nearly 1,000 compounds, which include sugars, acids, alcohols, ketones, aldehydes, esters, amino acids, amines, phenol carbonic acids, flavonoids, anthocyanidins and cathechins. Many of these compounds have an influence on the aroma and bouquet of wine. Identification of wine-related compounds is by far not complete. Recently, pyroglutamic acid has been detected as a so far overlooked novel compound in wine samples, which is described below.
Factors affecting consumer preferences for “natural wine”: An exploratory study in the Italian market
2020
PurposeThe aim of this study is to understand which wine quality characteristics, consumers' attitudes and socio-demographic characteristics affect the consumers' willingness to pay (WTP) a premium price for a bottle of natural wine.Design/methodology/approachThe research is experimental and investigated the purchasing intentions of 613 Italian wine consumers within a hypothetical setting. In order to elicit WTP for natural wine, a multiple price list (MPL) in a comparison with one bottle of conventional wine, with an average price of €5 was adopted. To understand which quality attributes of wine affect the consumers' WTP for natural wine, a Tobit regression model was implemented.FindingsTh…
Etude d'une microflore levurienne champenoise
1982
<p style="text-align: justify;">Pendant quatre années consécutives, on a suivi en Champagne, l'évolution de la microflore levurienne depuis la baie de raisin jusqu'au vin clair. Les résultats montrent une influence sensible sur la microflore, d'une part de certains traitements phytosanitaires et d'autre part des opérations liées à la vendange et au traitement des moûts. Grâce à un milieu de culture électif spécial, les auteurs ont amélioré la séparation des colonies de <em>S. cerevisiae</em> et de <em>S. bayanus</em>.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">For four consecutive years the evolution of yea…
High precision mass measurements for wine metabolomics
2014
An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS) analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS(2). In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (P…
Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them
2014
Corrigendum to “Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them”Food Research International, Volume 66, December 2014, Page 515; Logos on environmental sustainability could consist of an effective strategy to provide consumers with accurate, understandable and trustworthy information to encourage them to buy environmentally sustainable wines. However, the large number of different logos indicating environmental sustainability available in the market raises the question of whether their associated messages are successfully conveyed to consumers. In this context, the aim of the present exploratory study was…
Sustainable architecture for wine cellars
2020
Environmental sustainability in the wine sector is one of the major factors of commercial interest for consumers and producing companies. The link between wine production, territory and architectural typology of wine cellars is always more important for the food and wine sector. This work explores the connections between architecture and energy efficiency with regards to minimizing environmental impacts in wine production and the sustainable use of resources in production processes. The role of economic and cultural promotion of wine cellars with bioclimatic architecture towards the tourism industry is highlighted.