Results 51 to 60 of about 28,793 (283)
Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language
Agribusiness, EarlyView.ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak +2 more
wiley +1 more source
Study of Fermentation Variables for the Preparation of Wine from Jamun Fruit [PDF]
, 2017 The present investigation was conducted with the objective to explore the production of wine from Jamun fruit by manipulating the fermentation variables. During study three different wine yeasts strains viz.
B.S. Yadav +5 more
core +1 more source
The Geography of Success: A Spatial Analysis of Export Intensity in the Italian Wine Industry
Agribusiness, EarlyView.ABSTRACT This paper investigates the paradox of how Italy's fragmented, SME‐dominated wine industry achieves global export success. Moving beyond purely firm‐centric explanations, we test whether export intensity is spatially dependent, clustering geographically in regional ecosystems.
Nicolas Depetris Chauvin, Jonas Di Vita
wiley +1 more source
Pectinase‐Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development
Biotechnology and Bioengineering, EarlyView.This picture demonstrates a unified strategy for sustainable pectinase production, focusing on microbial bioproduction, innovative strategies in enzyme engineering (Protein engineering, rational enzyme design, directed evolution and heterologous expression) and various applications in industry, including food, textiles, pulp and paper, agriculture and ...
Nisha Sharma +6 more
wiley +1 more source
Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Florence Mathieu +5 more
core +1 more source
Microbial and Chemical Dynamics during Marula Wine Fermentation [PDF]
, 2022 Marula wine is traditionally produced through a spontaneous fermentation process and has a huge economic potential in Africa. The current study investigated the contributing microbiota and the metabolites produced during the wine fermentation process ...
Archie Phiri +2 more
core +1 more source
Fermentation, 2020 Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red ...
Shao-Yang Wang +6 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Food waste and loss (FWL) remains a critical challenge across food supply chains (SCs) globally, with approximately one‐third of all food produced for human consumption discarded or lost each year. This study systematically reviews how supply chain innovation (SCI) can mitigate FWL.
Ilias Vlachos
wiley +1 more source
Advancements and Future Directions in Yellow Rice Wine Production Research
FermentationYellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites ...
Jingxian Zhang +4 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The paper provides a revised knowledge–attitude–behaviour (KAB) framework to explain sustainable consumption. Drawing on the dual‐process perspective, the study investigates how intuitive and rational cues shape the translation of objective product knowledge into sustainable attitudes and consumption.
Alberto Massacci +3 more
wiley +1 more source