Search results for "HORTICULTURE"
showing 10 items of 1421 documents
Microbiological Characterization of Red and White Wines Originated From Vineyards of Getic Piedmont
2014
Abstract The aim of the present paper is to investigate an objective microbiological analysis of the wine by identification of some parameters such as total amount of germs and yeastswhich are contained in the quality wines from Getic Piedmont namely: Bolovanu, Corcova, Drăgășani, Sâmburești, Segarcea, Ștefănești.The Getic Piedmont is a relict geomorphological relief unit with significant variations from the flat, low lands fragmented by moderately rough with strong fragmentation. We have selected by grouping the wines in grape varieties, white wines (Sauvignon, Chardonnay, Riesling) and red wines (Merlot, Cabernet, Pinot noir) which were tested by microbiological tests. The opinion that th…
Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry
2015
This work was funded by the Ministerio de Economia y Competitividad (AGL2012-04172-C02-01), and Consolider Ingenio 2010 (Fun-C-Food, CSD2007-063, Projects). Dr Carolina Munoz-Gonzalez thanks Consejo Superior de Investigaciones Cientificas for its research contract co-funded by the European Social Fund together with Regional Council for Burgundy and Fondo Europeo de Desarrollo Regional (European Union) for experiments undertaken in Dijon, France.
Lactic acid bacteria: a potential tool to reduce ochratoxin A in wine
2009
E. M. Mateo, A. Medina, F. Mateo, F.M. Valle Algarra, R. Mateo, and M. Jimenez 1 Dpto. de Microbiologia i Ecologia. Universitat de Valencia. Dr. Moliner 50, E-46100, Burjassot, Valencia, Spain. 2 Dpto. de Quimica Analitica. Universitat de Valencia. Dr. Moliner 50, E-46100, Burjassot, Valencia, Spain. 3 Dpto. de Ingenieria Electronica, Universitat Politecnica de Valencia, Camino de Vera, 14. E-46022, Valencia, Spain.
Evolution of anthocyanin profile from grape to wine
2010
<p style="text-align: justify;"><strong>Aims</strong>: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring dioxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylate…
Business choices, risk management and distortions in the wine market in the European Union
2020
The objective of this work is to analyze the management of technical and economic risks in agri-food production. It is well established that any business activity is characterized by risks that, if not managed efficiently and effectively, can cause a company’s downward spiral. In this context, the management of a winery requires the adoption of company policies aimed at reducing risk. This study highlights the fact that the wine insurance market is characterized by information asymmetry and adverse selection that contribute to the creation of ‘distorted markets’. The results of the empirical analysis show the collapse of subsidized insurance contracts in viticulture leading to a decrease in…
Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d’Avola Wine
2010
The influence of soil salinity on the chemical composition, volatile aromatic compounds, and sensory characteristics of Nero d'Avola wine was examined. Data on vineyard productivity, such as grape yield, are also reported. Physicochemical parameters were determined on the samples analyzed. Solid-phase microextraction was used for the extraction of aromatic volatile compounds, followed by capillary gas chromatography-mass spectrometry. Sensory analyses were performed by visual inspection, smelling, and tasting. Statistical analysis showed that most of the physicochemical parameters and volatile constituents, both primary and fermentation aromas, were influenced by the soil salinity. The comp…
Effects of traditional and light pruning on viticultural and oenological performance of bobal and tempranillo vineyards
2015
<p style="text-align: justify;"><strong>Aim</strong>: Light pruning may improve vine yield and quality although vineyard responses are variable. We assessed the effects of traditional manual pruning and mechanical light pruning on the viticultural and oenological performance of <em>Vitis vinifera </em>cv. Bobal and cv. Tempranillo.</p><p style="text-align: justify;"><strong>Methods and results</strong>: During 2008-2011, Bobal and Tempranillo vineyards underwent traditional pruning or light pruning. The effects of both pruning techniques were determined in vine vigour and yield, and grape and wine characteristics. Both cultivars responde…
The premium price for Italian red wines in new world wine consuming countries: the case of the Russian market
2017
Italian wine is increasingly appreciated in new world consumer countries and, in particular, in Russia where consumers associate its consumption with an Italian lifestyle. In this paper, market value for wine search attributes is measured through the estimation of a hedonic price model using online data from a Wine Searcher website and the information contained in the labels of wines marketed in Russia. Results show a premium price for wines from Piedmont and Tuscany, and in particular for non-native varieties and for Indicazione Geografica Tipica and Protected Geographical Indication wines. Additionally, vintage and higher alcohol content have a significant positive impact on the prices th…
The climate in relation to the quality/typicity of the wines of Burgundy: the 1995 vintage
1996
(1996). The climate in relation to the quality/typicity of the wines of Burgundy: the 1995 vintage. Journal of Wine Research: Vol. 7, No. 2, pp. 125-129.
Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines
2008
Background and Aims: This work studies the effect of winemaking process (carbonic maceration (CM) vs destemming) and the effect of grape variety (100% Tempranillo red grapes vs Tempranillo grapes and Viura white grapes) on sensory and physicochemical characteristics of young red wines from Rioja Alavesa. Methods and Results: Nineteen wines distributed in four groups (the four combinations from the two factors) were collected from 12 wineries. Twenty-four sensory attributes and 15 physicochemical parameters were analysed at four time points through 9 months. Data were analysed by analysis of variance and by canonical variate analysis. CM wines were higher in red berry aroma and flavour, alco…