Results 221 to 230 of about 7,627 (243)

Polymorphisms of Saccharomyces cerevisiae Genes Involved in Wine Production

Current Microbiology, 2008
The setting up of new molecular methods for Saccharomyces cerevisiae typing is valuable in enology. Actually, the ability to discriminate different strains in wine making can have a benefit both for the control of the fermentation process and for the preservation of wine typicity.
I. Vigentini, D. Fracassetti, C. Picozzi, R. Foschino   +3 more
openaire   +3 more sources

Possible Mechanism for Involvement of Cysteine in Aroma Production in Wine

Journal of Agricultural and Food Chemistry, 2002
Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work describes N-(2-sulfanylethyl)-2-oxopropanamide (1), a new intermediate in the formation of 2-acetylthiazole from methylglyoxal and cysteine.
Stéphanie, Marchand, Gilles, de Revel, Joseph, Vercauteren, Alain, Bertrand   +3 more
openaire   +2 more sources

The role of motivations and involvement in wine tourists' intention to return: SEM and fsQCA findings

Journal of Business Research, 2018
Tourism is increasingly important for wine regions and local economies. The purpose of this research is to use both symmetric (SEM) and asymmetric (fsQCA) methods to explore the role of motivation and involvement in tourists' intention to return to a ...
Carolina Afonso, Graça Miranda Silva, Helena Martins Gonçalves   +2 more
exaly   +2 more sources

Consumer involvement and associated behaviour in the UK high-end retail off-trade wine market

International Review of Retail, Distribution and Consumer Research, 2014
This study identifies the importance of product attributes to wine consumers and associated consumer behavioural relationships to their involvement level with this product category.
Johan Bruwer, Elton Li, Anthony J Saliba   +2 more
exaly   +2 more sources

The supply side: the actors involved in food and wine production.

2010
AbstractThis chapter first outlines some of the benefits that can be gained by food and wine producers in welcoming visitors on a guided tour, as well as the key factors that should be considered before a business takes steps to extend the core product (which remains centred in agro-food production) and open up to tourism.
E. Croce, G. Perri
openaire   +1 more source

Motivation and personal involvement leading to wine consumption

International Journal of Contemporary Hospitality Management, 2018
Purpose Wine sales are at the highest volumes ever and warrant a robust understanding of consumption behavior. Consequently, this study aims to examine intrinsic motivational factors (e.g.
Dennis Reynolds
exaly   +2 more sources

Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology

Trends in Food Science & Technology, 2009
Sparkling wines produced by the traditional method owe their peculiar characteristics to a double process of fermentation and to the ageing with yeast that takes place in the same bottle that reaches the consumer. Special winemaking practices result in wines with distinct and unique characteristics, in which their study from a scientific, technological
Pozo-Bayón, Mª Ángeles, Martínez-Rodríguez, Adolfo J., Pueyo Pérez, Encarnación, Moreno-Arribas, M. Victoria   +3 more
openaire   +2 more sources

Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B₂, and Acetaldehyde

Journal of Agricultural and Food Chemistry, 1996
Interaction between anthocyanins (3-glucosides of cyanidin, peonidin and malvidin), procyanidin B2 (B2), and acetaldehyde and the formation of new colored compounds was studied in model wine solutions. The anthocyanin−procyanidin B2 condensation reaction showed first-order kinetics with or without the presence of acetaldehyde, and the reaction rates ...
Constantin Dallas, Jorge M. Ricardo-da-Silva, Olga Laureano   +2 more
openaire   +1 more source

Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing

International Journal of Food Microbiology, 2016
Unfiltered vinegar samples collected from three oxidation cycles of the submerged industrial production of each, red wine and organic apple cider vinegars, were sampled in a Slovene vinegar producing company. The samples were systematically collected from the beginning to the end of an oxidation cycle and used for culture-independent microbial analyses
Janja, Trček, Aleksander, Mahnič, Maja, Rupnik   +2 more
openaire   +2 more sources

The Interplay of Product Involvement and Sustainable Consumption: An Empirical Analysis of Behavioral Intentions Related to Green Hotels, Organic Wines and Green Cars

Sustainable Development, 2017
AbstractPrior research has not fully shown how type and level of product involvement can have different effects on behavioral intentions regarding different green products. The purpose of this study is to examine how consumer involvement affects purchase intentions, willingness to pay more and willingness to sacrifice for three green products – green ...
openaire   +1 more source