Results 1 to 10 of about 45,009 (227)

Red Wine Aging Techniques in Spring Water [PDF]

Foods
In wine production, technology influences its chemical composition, which in turn affects its organoleptic properties. As a result, innovative production techniques play a crucial role on the competitive wine market.
Danilo Rabino, Davide Allochis, Gianpiero Gerbi   +2 more
doaj   +2 more sources

Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality [PDF]

Foods
The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during storage ...
Nicola Mercanti, Ylenia Pieracci, Monica Macaluso, Massimo Fedel, Francesco Brazzarola, Fabrizio Palla, Piero Giorgio Verdini, Angela Zinnai   +7 more
doaj   +2 more sources

Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines. [PDF]

J Sci Food Agric
Abstract BACKGROUND Italy harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the market at regional, national, or international levels.
Piombino P, Pittari E, Di Fede RS, Lisanti MT, Carlin S, Curioni A, Luzzini G, Marangon CM, Marangon M, Mattivi F, Paissoni MA, Parpinello GP, Piergiovanni M, Ricci A, Río Segade S, Rolle L, Ugliano M, Moio L.   +17 more
europepmc   +2 more sources

Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics [PDF]

Heliyon
Xijiao Huojiu (Xijiao), an ancient Chinese rice wine (ACRW), is produced using traditional methods, which involve biological-ageing-like process and result in distinctive sensory profiles. However, its aroma composition is still unclear.
Han Wang, Rui Shang, Suying Gao, Ancheng Huang, Honghui Huang, Wenyang Li, Hongwei Guo   +6 more
doaj   +2 more sources

INTERRELATIONS BETWEEN WINE TOURISM AND GEOTOURISM: A WINE CONSUMPTION SURVEY IN MONOR (HUNGARY) [PDF]

Geo Journal of Tourism and Geosites, 2021
The Danube Wine Region is one of the most important wine regions in Hungary with potential for geological and wine tourism. The research focused on basic issues related to the Monor wine community of the Danube wine region and the Monor cellar village,
István BAZSIK, Zoltán BUJDOSÓ, Gábor KONCZ   +2 more
doaj   +1 more source

Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process

Foods, 2023
Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography–tandem mass spectrometry (
Danhua Xiang, Peiqi Li, Rong Gong, Yanbin Sun, Xiangmei Chen, Heli Wei, Yan Xu   +6 more
doaj   +1 more source

The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine

Foods, 2022
This work evaluates the influence of the cellar conditions and bottle orientation, on the phenolic and volatile composition of a Vintage Port wine, sealed with natural cork stoppers, for 44 months post-bottling. The storage was performed in two different
Joana Azevedo, Joana Pinto, Natércia Teixeira, Joana Oliveira, Miguel Cabral, Paula Guedes de Pinho, Paulo Lopes, Nuno Mateus, Victor de Freitas   +8 more
doaj   +1 more source

Wine tourist profiling in the Porto wine cellars: segmentation based on wine product involvement [PDF]

Anatolia, 2020
This paper segments a sample of 918 Porto wine cellars visitors based on their wine product involvement. A segmentation methodology was applied to the wine product involvement of wine tourists. Three clusters were identified with high, medium and low wine product involvement levels. The relevant theoretical contribution of this study was to provide new
Santos, Vasco, Ramos, Paulo, Almeida, Nuno, Marôco, João, Santos-Pavón, Enrique   +4 more
openaire   +8 more sources

Convivial Connection between Staff and Customer Is Key to Maximising Profitable Experiences: An Australian Cellar Door Perspective

Foods, 2022
Cellar doors provide retail sales for wineries, providing higher returns than wholesale to domestic and export markets. Customer-based research has established enjoyable cellar door experiences are essential to building brand attachment, creating ...
Genevieve d’Ament, Tahmid Nayeem, Anthony J. Saliba   +2 more
doaj   +1 more source

What went right and what went wrong in my cellar door visit? A worldwide analysis of TripAdvisor’s reviews of Wineries & Vineyards

Wine Economics and Policy, 2022
The purpose of this work is to study the issues of service quality and service failure during visits to cellar doors in the five regions where wine tourism is most developed: Hunter Valley (AU), Mendoza (AR), Napa Valley (the USA), Stellenbosch (ZA), and
Elena Barbierato, Iacopo Bernetti, Irene Capecchi   +2 more
doaj   +1 more source