Results 291 to 300 of about 3,305,179 (334)

Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses

Food Chemistry, 2021
Xin Qing, Ruilong Li, Jicheng Zhan
exaly   +2 more sources

Economic contributions and characteristics of grapes and wine in AustraliaÂ’s wine regions [PDF]

, 2009
Over the past two decades, the Australian wine industry has been through a remarkable period of export-oriented growth. Even when vines for drying and table grapes are included, the vineyard area in Australia has trebled over the 20 vintages to 2008, the biggest surge in AustraliaÂ’s history.
Kym Anderson, Signe Nelgen, Ernesto Valenzuela, Glyn Wittwer   +3 more
openaire   +1 more source

Climate change and the evolution of the Ontario cool climate wine regions in Canada

Journal of Wine Research, 2017
T. Shaw
exaly   +2 more sources

The role of cultural identity in acceptance of wine innovations in wine regions

British Food Journal, 2022
PurposeWine culture is an increasingly important reality for the development of wine regions that can foster a sense of cultural identity (CI). With the aim of guiding marketing in the wine market and segmenting demand, this study aims to introduce the ...
Eva Reinares-Lara, Jorge Pelegrín-Borondo, Cristina Olarte-Pascual, Gwenaëlle Oruezabala   +3 more
semanticscholar   +1 more source

Food tourism development in wine regions: perspectives from the supply side

Current Issues in Tourism, 2021
While food tourism research has increased over the decades, calls for enhancing academic discourse remain, including more critically-focused investigations on conceptual and practical aspects of this leisure activity.
Abel Duarte Alonso, W. Martens, Jackie Lei Tin. Ong   +2 more
semanticscholar   +1 more source

Characterization of the β-Glucosidase activity in indigenous yeast isolated from wine regions in China.

Journal of Food Science, 2021
β-glucosidase is a pivotal enzyme that hydrolyzes bound volatile aromatic compounds. However, the activity of β-glucosidase in winemaking and the mechanism by which it affects the flavor and taste of wines have not been fully investigated. In this study,
Rong Huang, Fangfang Zhang, Xingmin Yan, Yi Qin, Jiao Jiang, Yanlin Liu, Yuyang Song   +6 more
semanticscholar   +1 more source

The Drivers of Wine Regionality

Journal of Wine Research, 2011
Regionality is the reputation a wine region has for producing wines with a particular style. In a world of over supply, its importance is recognised, but the causes or drivers of regionality have not been researched. This research explored the bases of regionality, first of all in discussions with 20 specialists in Australia, followed then by a survey ...
Chris Easingwood, Larry Lockshin, Anthony Spawton   +2 more
openaire   +1 more source

Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China.

Food Research International, 2019
Native microorganisms on wine grape surface contribute to regional wine characteristics and quality. The Xinjiang Uygur Autonomous Region in northwest China is one of the eight main wine-producing areas in China.
Fei-fei Gao, Jiluan Chen, Jing Xiao, Weidong Cheng, Xiaoji Zheng, Bin Wang, Xuewei Shi   +6 more
semanticscholar   +1 more source

The Globalization (and Regionalization) of Wine

SSRN Electronic Journal, 2001
Virtually all industries and households are affected by what has come to be called 'globalization', even though the term connotes different things to different people. On the one hand, economists think of it rather clinically as simply the lowering of transaction costs of doing business across space, and therefore a 'good thing' because it conserves ...
openaire   +1 more source

The roles of different photoselective nets in the targeted regulation of metabolite accumulation, wine aroma and sensory profiles in warm viticulture regions.

Food Chemistry, 2022
To improve the quality of grapes and wine in warm viticulture regions, the effects of pearl, red and black photoselective nets on the quality of grapes and wine were systematically investigated.
Wanping Li, M. Liu, Keqin Chen, Jinsheng Zhang, Tingting Xue, Zhenglong Cheng, Bo Zhang, Kekun Zhang, Yu-lin Fang   +8 more
semanticscholar   +1 more source