Green Wine Research Articles

ASSESSMENT OF THE PRESENCE OF SELECTED METALS IN THREE TYPES OF BOILED EGG ALBUMEN AND WINES.

Three species of egg from (poultry foul, native foul and guinea fowl) and wines (red and green). were assessed for the present of selected metal, (dietry essential elements). constituent with respect to there co-enzymes activities in relation to scavanging and chain radical properties, using standard methods. The results of the analysis shows, Fe: range between 1.039±0.01mg/l - 16.501±0.02mg/l, Cu: range between 0.019±0.01mg/l -- 0.116±0.01mg/l, Zn: range between 0.241±0.01mg/l --- 0.575±0.02mg/l and Se: were not detected, and the red wine has values; Cu: 0.01±0.01mg/l, Fe: 0.01±0.01mg/l and the green wine with all the selected metals were not detectable. The I R spectrum indicated five peaks for red wine and three peaks for green wine and both reveal, the present of 0 ----H, > C = 0 and N – H functional group and it indicate, the present of ester, phenols and alcohol with the resvertriol and selantonin characteristics, that are polyphenols and antioxidants. In conclusion, the present of these transition elements, polyphenols and serotinin indicate the antioxidant properties of these samples and therefore their, consumption should be encouraged, and that, the fowls feed should be supplemented with food containing Cu, Se, Zn and Fe, and the wines during production which, must be within the maximum allowable limit, because of there healthy functional important benefits in the area of healing,and resistance to diseases and cancer.

Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine

The present study aims to understand an ill-defined sensory concept by a long-term memory-based strategy with Spanish winemakers from four wine regions using “green wine” as a case study. A total of 77 Spanish winemakers from four Spanish wine regions carried out a non-tasting free description task. The description task yielded terms belonging to two main categories including origin-related terms as well as sensory terms. Sensory terms belonged to aroma, taste, trigeminal, colour, multimodal and hedonic subcategories, which elucidates the multidimensionality of the studied concept. The most cited specific terms were “vegetal aroma”, “bitter” and “unpleasant”. Despite these commonalities, a certain idiosyncrasy linked to taste (“excessive sourness”) and trigeminal (“astringency”) subcategories as well as to wine components (“tannins”) was evidenced as they were cited distinctly by experts belonging to separate wine regions. The capacity of approaches based on long-term memory to decipher multidimensional and ill-defined concepts is highlighted. The regional effect is also explained in terms of cognitive processes (i.e., knowledge and experience), which is linked to the use of sensory concepts by wine experts.

Study of preferences for white and red wine using binary classification methods

The application of data mining methods allows us to detect a series of patterns that may exist in the data we analyze but are not easy to detect a simple view. In this case, we apply some techniques to predict the frequencies of the taste of wine from a series of physical - chemical characteristics of its composition, both wine and white wine, drinks that have been liked by many people internationally for a long time The data set that was used in this work was taken from Green Wine from the North of Portugal. These data had a group of variables that allowed applying classification methods to predict the flavor specifications of the wine based on the criteria given by the customers. The methods were used to achieve this objective: discriminant analysis, logistic regression and neural networks. The results showed that for the two data sets the results are very similar when the three specific methods are applied. The discriminant capacity of the models makes it possible to clearly distinguish the separation of the two groups for classification. Keywords: Data Mining, Classification Methods, Neural Networks, Discriminating Analysis, Logistic Regression. doi: https://doi.org/10.36825/RITI.08.16.003

Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology

Brettanomyces spoilage in wine is due to the production of metabolites, which together create the distinctive ‘Bretty’ aroma and flavor profile associated with wine. The objective of this study was to assess the influence of three wine flavor matrices on consumer acceptance and the temporal sensory properties of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz red wine was altered through additions of whiskey lactone (oaky) and 2-isobutyl-3-methoxypyrazine (green). The Shiraz wines (unaltered, oak and green) were spiked with either low or high concentrations of 4-ethylphenol (4-EP), 4-ethylguaiacol (4-EG), and isovaleric acid (IA). All wines were evaluated by consumers (n = 105) using check-all-that-apply (CATA) for wine aroma. In-mouth flavor and mouthfeel perceptions were evaluated with temporal check-all-that-apply (TCATA) and a ranking evaluation where the top three most prominent attributes were reported. Lastly, consumers evaluated each sample on overall liking. Consumers were classified as having low, medium, or high wine knowledge level, in addition to wine industry experience. Differences in flavor and aroma attribute citation across all wine samples were described by consumers. In comparing oak and green treatments, the presence of whiskey lactone in the oak wine more strongly masked Brettanomyces associated aromas than did a 2-isobutyl-3-methoxypyrazine in the green wine. Brettanomyces metabolite-associated flavor terms commonly increased in citations by consumers when concentrations of 4-EP, 4-EG, and IA were increased from the low to high Brett levels (p < .05). At the high Brett treatments, citations of Band-Aid®, smoky, and leather flavor attributes were all significantly lower when oak was present. Consumers identified as having wine industry experience had lower liking ratings for the wine samples as compared to those without experience (p < .05). Results demonstrated the influence of wine composition on the perception of Brettanomyces metabolites, and provided valuable information to the wine industry as to how composition, or further wine style may influence the perception of wine spoilage aroma and flavors.

Brand equity in the Portuguese vinho verde “green wine” market

PurposeThis paper aims to examine the main determinants of brand equity in the context of brands defined by their region of origin, as is the case for Portuguese green wine.Design/methodology/approachData were collected from a sample of wine consumers in Portugal through personal interviews (N = 200). Structural equation modelling was then applied to study the causal relationships between brand equity and its dimensions (i.e. brand loyalty, brand awareness, perceived quality and brand association) for top-of-mind green wine brands, based on Aaker’s conceptual Framework (Aaker, 1991).FindingsThe study’s results reveal that brand loyalty is the most influential dimension of brand equity for Portuguese green wine and that the links between brand equity and both brand association and perceived quality are significant. These findings can help Portuguese wineries to prioritise – and allocate resources across – brand equity dimensions.Originality/valueAlthough the literature identifies dimensions of brand equity in other industries, the literature on the wine market is still sparse. This study, therefore, contributes to expanding this body of knowledge.

The effects of fermentation on the nutritional and medicinal improvement of green and oolong tea wine

The effects of fermentation on the nutritional and medicinal improvement of green and oolong tea wine

Effects of Immersive Context and Wine Flavor on Consumer Wine Flavor Perception and Elicited Emotions

Food studies have shown that emotional responses can be influenced by food alone and by its environmental context. The influence of context on perception and liking of red wine flavors and on the emotions evoked is poorly understood. The primary aim of this research was to examine the effect of wine flavors and context by immersive environment on consumer-perceived intensities of green and floral flavors, liking, and emotions elicited during wine consumption. Red wine consumers (n = 105) tasted three Cabernet Sauvignon wines: an unaltered control wine (CW), green wine (GW; control wine spiked with 3-isobutyl-2-methoxypyrazine), and floral wine (FW; control wine spiked with rose water), in both a “floral” room (FR) and a “green” room (GR). The wine consumers were asked to taste and rate the intensity of green and floral flavors, hedonic liking, and the emotions elicited. The results showed that in both rooms, FW was rated consistently higher in floral flavor and GW was rated higher in green flavor. CW and FW were significantly (p

Assessing brand personality associations of top-of-mind wine brands

Purpose – The purpose of this paper is to examine brand knowledge of wines produced in a selected Portuguese viticulture area. More specifically, we intend to understand how consumers organise brands that have the highest awareness in their memory in terms of perceived personality traits. Design/methodology/approach – A survey was developed to assess brand awareness of Portuguese green wine brands and brand personality using Aaker’s brand personality framework. Multiple correspondence analysis was used in this study to present the relative positioning of the top-of-mind green wine brands. Findings – Despite the large number of green wine brands available on the market, six brands dominate in terms of brand awareness. Top-of-mind green wine brands are marked with clear and distinctive brand personality, and a small subset of brand personality attributes serve as significant criteria for brand positioning. Practical implications – The results of the present study could be beneficial for academics and practitioners, as it reveals that the top-of-mind brands within a specific viticulture area could exhibit a clear positioning based on personality traits. Therefore, brand personality traits might provide a mechanism for wine managers to distinguish or differentiate their wines. Originality/value – This work contributes to the findings of previous studies held to study brand personality perceptions. From a theoretical point of view, this paper reflects the usage of one the most popular instruments for brand personality measurement in a wine market context.

The relevance and acceptance of green wines in South Africa: some marketing insights

This study provides insights into consumers' decision-making when purchasing green wine, and the market perceptions regarding green wines in terms of price, quality, trendiness and acceptance of green terms such as ‘carbon neutral'. Data were collected from 191 South African wine consumers through an online survey. Although greening is indeed recognised by the consumer as a social responsibility image cue that shapes their choices, its importance is relatively low compared with that of other conventional cues. Some of the most common green marketing strategies, such as green certification, were of relatively low significance to the consumer. Green wines were generally regarded as trendy and fashionable but are unlikely to play a significant role in the pricing of these wines. Consumer demographics are an important determinant regarding the relevance of greening as a purchasing consideration, with females attributing more significance to this purchasing factor. This study is of value to academic researchers and wine industry practitioners alike. It contributes to the knowledge base by providing new perspectives on consumer perception of green wines, the social responsibility aspects and its marketing, and is the first of its kind conducted in the South African environment.

The Joe M. Smith Collection from the Roseborough Lake Site (41BW5), Bowie County, Texas

The Joe M. Smith collection is held by the Texas Archeological Research Laboratory at The University of Texas at Austin. It appears to have been given by Mr. Smith to A. T. Jackson in the early 1930s, around the time of The University of Texas excavations at the nearby Eli Moores site (41BW2). The collection is said to have come from the Rochelle Plantation, which is an earlier name for the Roseborough Lake site (41BW5). The Roseborough Lake site is on an old meander of the Red River “that was cut off in 1872 and named Roseborough Lake." It lies a few miles west of other important Caddo sites, a few miles west of Texarkana in Bowie County. The Roseborough Lake site is a large historic Caddo village occupied from the 17th century until the late 18th century, with habitation features and cemeteries. It also is the location of a Nassonite post established by the French in the 1720s, known by the Spanish as San Luis de Cadohadacho. Investigations at the Roseborough Lake site by Miroir and Gilmore recovered Historic Caddo ceramics, mainly shell-tempered, of the types Emory Punctated-Incised, McKinney Plain, Keno Trailed, Simms Engraved, Natchitoches Engraved, Womack Engraved, and Avery Engraved, along with brushed, incised, punctated, and red-slipped body sherds and clay figurines and pipes. The chipped stone tool assemblage included Fresno and Maud arrow points, drills, large knives, many end/side scrapers, as well as a diorite celt. European trade goods are particularly abundant at the Roseborough Lake site, and they include iron axes and scrapers, iron bridle bits and knives, iron strike-a-lights, scissors, iron kettle pieces, pendants, many flintlock gun parts, gunflints, lead balls, brass rings, tinklers, bells, and rivets, brass and iron arrow points, metal buttons, green wine bottle glass and mirror glass, faience, majolica, and delft ceramics, along with many glass beads (n=2958) and shell beads (n=18). Substantial samples of animal bones are also present in the archaeological deposits at the site, along with carbonized maize cob fragments.

Black and green tea – How to make a perfect crime

The antioxidant properties of the black and green tea are well known. The latent bloodstains are detectable by luminol. The bloodstains also can be cover up by drinks and foods containing the antioxidants; thus their presence can cause a decrease of the luminol light emission (false-negative results). The aim of this study was to quantify the light emission decrease of the chemiluminescent mixture prepared according to Weber (containing NaOH) and the chemiluminescent mixture of pH 7.4 (for the determination of the total antioxidant capacity) for the open air-dried sample. The black and green teas and white wine were used as the antioxidant's samples (high and low total antioxidant capacity). The significant decrease of the luminol chemiluminescent emission caused by the presence of the black and green teas (and comparable for both of them) was observed in comparison with the presence of white wine.

“Green” wine packaging: targeting environmental consumers

PurposeThe purpose of this paper is to profile consumers who expressed an intention to pay more for environmentally friendly wine packaging and to elaborate marketing strategies that arise from this consumer profiling.Design/methodology/approachThe population under study was the general adult population of the USA. The sample was randomly selected from a consumer database and provided a link to an anonymous on‐line survey. Reliability and factor analyses were performed to identify whether the measurement items reflected the constructs of attitudes, behavior, values, and intention to pay more. To determine significant differences, t‐tests on each construct were performed, along with stepwise discriminant analysis.FindingsThe results indicate that importance of being environmentally friendly, considering environmental issues when making a purchase, and collectivism were all very good predictors of consumers' intention to pay more for green wine packaging.Research limitations/implicationsThe intention to purchase does not always translate into actual purchase behavior when consumers are confronted with a purchase situation.Practical implicationsThis paper contributes to the understanding of environmental wine purchase intention by investigating relationships of consumer characteristics to environmental behavior. By segmenting consumers in this manner, it is possible to better understand the importance of environmentally friendly wine packaging, thus aiding wine producers, retailers, and packaging companies in directing their marketing and advertising efforts.Originality/valueThis paper examines the significance of personality variables in detail using measurement scales that consider customers' perceptions and intention to purchase.

A new HPIC-UV method to quantify phenolic acids in food and environmental samples

A simple and rapid HPIC method has been developed for the separation and quantification of nine phenolic acids (PAs): gallic acid, syringic acid, vanillic acid, sinapic acid, ferulic acid, p-coumaric acid, protocatechuic acid, caffeic acid and ellagic acid. Separation was carried out on an Dionex Ion-Pac AS-11 (250 mm × 4 mm I.D.) column with a Dionex Ion-Pac AG-11 (50 mm × 4 mm I.D) guard column. Elution was performed using 1000 mM sodium hydroxide (NaOH) and 500 mM sodium acetate (NaOAc) in a multi step binary gradient at a flow rate of 1 mL min−1. Detection was performed using diode array detector set at 230, 250, 280, and 330 nm. After optimisation of various parameters, the separation of the nine phenolic acids was achieved within 23 minutes with a good resolution. Peak areas for each compound showed good linearity (R2 > 0.999) in a relatively wide concentration range. Detection limits were in the range of 10–530 µg L−1 at a signal-to-noise ratio 3 : 1 and the amount of phenolic acids determined were in the range 0.20–10.0 ng when 20 µl of sample was injected. The developed procedure was successfully applied for the determination of these compounds in food (green tea, tomato juice and wine samples) and environmental samples (soil, surface water, organic fertiliser, organic waste) with minimal sample preparation. Beside good performances (separation, resolution, sensitivity and linearity), the new method is very fast and not expensive which makes it interesting for both scientific research and routine analysis of food and environmental samples.

Green Wine Market Segmentation in the North of Portugal: the case of restaurateur managers

Although being completely true that special knowledge is required to make wine, special knowledge is also required to trade it. The development of knowledge to make better wine has occupied the minds of academics, scholars and producers for centuries, but the knowledge of a special effort to do business with wine is embryonic. Historically, the success factors for wine companies lay on production technology and products' quality. However, the growing competitiveness in the market now requires a much more in-depth analysis of consumer behaviour aiming a better satisfaction of their needs. The wine market is growing in sophistication and the opportunities for market segmentation are increasing. This paper provides a broad review of some studies published about the wine consumer behaviour, with applications in the context of market segmentation. Using as segmentation base nine variables that measure the importance attributed to tangible and intangible features in the process of wine acquisition, we propose a classification of the restaurateur managers in the north of Portugal into two groups.Key words: Market segmentation. Wine market. Portugal.

Candida hyderabadensissp. nov., a novel ascomycetous yeast isolated from wine grapes

Three ascomycetous yeast strains were isolated from decaying green wine grapes, collected from Hyderabad city in India. Two strains, YS9 and YS21, were identified as Kodamaea ohmeri and Candida fermentati, respectively. The third strain, YS12(T), differs from Candida parapsilosis, Candida orthopsilosis and Candida metapsilosis, the nearest phylogenetic neighbours, by 1.6-1.9% with respect to the nucleotide sequence of the D1/D2 domain of the 26S rRNA gene and by 1.4-9.2% with respect to the nucleotide sequence of the internal transcribed spacer 1 (ITS1)-5.8S rRNA gene-ITS2 region. YS12(T) also differs from C. parapsilosis, C. metapsilosis and C. orthopsilosis by some phenotypic characteristics. Thus, based on the phenotypic differences and phylogenetic analysis, strain YS12(T) is assigned the status of a new species of Candida, for which the name C. hyderabadensis sp. nov. is proposed. The type strain is YS12(T) (NRRL Y-27953(T)=CBS10444(T)=IAM15334(T)).

Biological Properties of Monomeric and Polymeric Catechins: Green Tea Catechins and Procyanidins

There is an increasing interest in the disease preventing and/or therapeutic properties of green tea and red wine. Major biologically active constituents in green tea and red wine are tea catechins...

Flavonoids from Argentine Tagetes (Asteraceae) with antimicrobial activity.

The flavonoids, constituting one of the most numerous and widespread groups of natural plant constituents, are important to humans not only because they contribute to plant colors but also because many members are physiologically active. These low-molecular-weight substances, found in all vascular plants, are phenylbenzopyrones. Over 4000 structures have been identified in plant sources, and they are categorized into several groups. Primarily recognized as pigments responsible for the autumnal burst of hues and the many shades of yellow, orange, and red in flowers and food, the flavonoids are found in fruits, vegetables, nuts, seeds, stems, flowers, and leaves as well as tea and wine and are important constituents of the human diet. They are prominent components of citrus fruits and other food sources. Flavonols (quercetin, myricetin, and kaempferol) and flavones (apigenin and luteolin) are the most common phenolics in plant-based foods. Quercetin is also a predominant component of onions, apples, and berries. Such flavanones as naringin are typically present in citrus fruit, and flavanols, particularly catechin, are present as catechin gallate in such beverages as green or black tea and wine. Some major sources of flavonoids are outlined in Table 1. The daily intake of flavonoids in humans has been estimated to be approx 25 mg/d, a quantity that could provide pharmacologically significant concentrations in body fluids and tissues, assuming good absorption from the gastrointestinal tract. Biological activity of flavonoids was first suggested by Szent-Gÿorgyi 1938, who reported that citrus peel flavonoids were effective in preventing the capillary bleeding and fragility associated with scurvy. The broad spectrum of biological activity within the group and the multiplicity of actions displayed by a certain individual members make the flavonoids one of the most promising classes of biologically active compounds.

Green and blue wine glasses

Green and blue wine glasses