Manufacture Of Wine Research Articles

Effects of “owned by” versus “made in” for willingness to buy Australian brands

Purpose – The purpose of this paper is to examine the effects of economic nationalism and consumer ethnocentrism in the form of country of origin (COO) cues specifically “Made in […]” and “Owned by […]” on the product judgement of bi-national wine brands (brands with multiple country affiliations). Further, the role of consumer product knowledge is examined as a moderator of these xenophobia attitudes. Design/methodology/approach – A self-administered questionnaire was designed using established scales. A convenience sample was drawn from participants attending a major wine trade exhibition in Western Australia and university students. A variety of statistical techniques were used to analyse the data. Findings – High levels of economic nationalism and anti-foreign sentiment was so strong that respondents did not want products that had any association with a foreign country, regardless of whether the products are directly or indirectly related to a foreign origin. This suggests that Australian consumers are not any more receptive to bi-national brands; as such domestic affiliations have not diluted the economic nationalistic sentiment. Further, results confirm that Australian consumers use COO cues as part of wine evaluations. Consumers with low product knowledge are likely to rely on extrinsic country cues to reinforce their brand evaluation, whereas consumers who are more knowledgeable are found to base evaluations on intrinsic attributes rather than extrinsic cues. Research limitations/implications – Only respondents from Perth, Western Australia were chosen, thus limiting the representativeness of the sample. Other cultural contexts and product categories based on a larger sample size should be investigated in the future. Practical implications – This research provides useful consumer insights and new market entry implications in terms of advertising and branding strategies for international wine manufacturers and distributors who wish to expand globally. In addition, there are managerial implications for domestic market where local retailers, merchandisers, importers can avoid importing products originating from offending countries and take on opportunity to exploit and promote “buy domestic campaigns”. Originality/value – Conceptually, this study extends the existing COO literature by introducing bi-national brands into the model; expanding on country of ownership appeals in evaluating bi-national brands; and identifying the correlation between the economic nationalism and consumer ethnocentrism constructs. Further, this research can significantly help wine marketers to develop more effective positioning strategies. It will also help in the development of pricing and promotional decisions.

Measurement of fermentation parameters of Chinese rice wine using Raman spectroscopy combined with linear and non-linear regression methods

Effective fermentation monitoring is a growing need during the manufacture of wine due to the rapid pace of change in the wine industry. Ethanol and reducing sugar are two most important process variables indicating the status of Chinese rice wine (CRW) fermentation process. In this study, the potentials of Raman spectroscopy (RS) as a rapid process analytical technique to monitor the evolution of these two chemical parameters involved in CRW fermentation process and to group samples according to different fermentation stages were investigated. The results demonstrated that compared with the PLS model using all wavelengths of Raman spectra, the prediction precision of model based on the spectral variables selected by competitive adaptive reweighted sampling (Cars) was significantly improved. In addition, nonlinear models outperformed linear models in predicting fermentation parameters. After systemically comparison and discussion, it was found that for both ethanol and glucose, Cars-support vector machine (Cars-SVM) models gave the best results with the highest prediction precisions. Moreover, the results obtained from discriminant partial least squares analysis (DPLS) showed that good performances were obtained with an average correct classification rate of 94.9% for different fermentation stages. The overall results indicated that RS combined with efficient variable selection algorithm and nonlinear regression tool could be utilized as a rapid method to monitor CRW fermentation process.

Identification and Quantification of Flavonoids in Korean Wild Grape (Meoru grape, Vitis coignetiae) and Its Pomace

Large quantities of Korean wild grape (Vitis coignetiae, KWG) pomace, a by-product of grape juice and wine manufacture, are generated annually, and disposal cost of KWG pomace is now increasing. Therefore, this study was conducted to determine total polyphenol, flavonoid, and anthocyanin content in whole KWG, KWG skin and KWG pomace and to identify and quantify flavonoids found in whole KWG and KWG pomace using LC/MS/MS. Spectral analysis showed high total polyphenol and flavonoid in KWG skin extracted with 75% ethanol (p < 0.05). KWG pomace had higher amount of total polyphenol, flavonoid and anthocyanin than whole grape (p < 0.05). Sixteen flavonoids were identified, but only 10 flavonoids were quantifiable from whole KWG and KWG pomace. Both epicatechin and rutin were the major flavonoids, and 521 or 147 ng/g of epicatechin (p < 0.05) and 305 or 110 ng/g of rutin (p > 0.05) were found in whole KWG and KWG pomace, respectively. The results show that KWG pomace is a very rich source of flavonoids, thus KWG pomace can be used as a functional food additive. Plans to include KWG pomace in food production are necessary.

Rapid Determination of Process Variables of Chinese Rice Wine Using FT-NIR Spectroscopy and Efficient Wavelengths Selection Methods

There is a growing need for the effective fermentation monitoring during the manufacture of wine due to the rapid pace of change in the wine industry. In this study, Fourier transform near-infrared (FT-NIR) spectroscopy combined with chemometrics was applied to monitor time-related changes during Chinese rice wine (CRW) fermentation. Various wavelength selection methods and support vector machine (SVM) algorithm were used to improve the performances of partial least squares (PLS) models. In total, ten different calibration models were established. It was observed that the performances of models based on wavelength variables selected by variable selection methods were much better than those based on the full spectrum. In addition, nonlinear models outperformed linear models in prediction of fermentation parameters. After systemically comparing and discussing, it was found that for both ethanol and total acid, genetic algorithm-support vector machine (GA-SVM) models obtained the best result with excellent prediction accuracy. The correlation coefficients (R2 (pre)), root mean square error of prediction (RMSEP), and the residual predictive deviation (RPD) for the prediction set were 0.94, 3.02 g/L, and 8.7 for ethanol and 0.97, 0.10 g/L, and 6.1 for total acid, respectively. The results of this study demonstrated that FT-NIR could monitor and control CRW fermentation process rapidly and efficiently with efficient variable selection algorithms and nonlinear regression tool.

Monitoring of fermentation process parameters of Chinese rice wine using attenuated total reflectance mid-infrared spectroscopy

There is a growing need for the effective fermentation monitoring during the manufacture of wine due to the rapid pace of change in the industry. In this study, the potential of attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy to monitor time-related changes during Chinese rice wine (CRW) fermentation was investigated. Interval partial least-squares (i-PLS) and support vector machine (SVM) were used to improve the performances of partial least-squares (PLS) models. In total, four different calibration models, namely PLS, i-PLS, SVM and interval support vector machine (i-SVM), were established. It was observed that the performances of models based on the efficient spectra intervals selected by i-PLS were much better than those based on the full spectrum. In addition, nonlinear models outperformed linear models in predicting fermentation parameters. After systemically comparison and discussion, it was found that i-SVM model gave the best result with excellent prediction accuracy. The correlation coefficients (R2 (pre)), root mean square error (RMSEP (%)) and the residual predictive deviation (RPD) for the prediction set were 0.96, 6.92 and 14.34 for total sugar, 0.97, 3.32 and 12.64 for ethanol, 0.93, 3.24 and 9.3 for total acid and 0.95, 6.33 and 8.46 for amino nitrogen, respectively. The results demonstrated that ATR-MIR combined with efficient variable selection algorithm and nonlinear regression tool as a rapid method to monitor and control CRW fermentation process was feasible.

Perylenetetracarboxylic diimide (PTCDI) nanowires for sensing ethyl acetate in wine.

We report the application of perylenetetracarboxylic diimide (PTCDI) nanowires for sensing ethyl acetate. The conductivity of the crystalline nano/microwires increases quickly and selectively in the presence of ethyl acetate vapor, but not with water, acid and alcohol vapors, suggesting that the nanowires of PTCDI may be used for monitoring ethyl acetate during a wine manufacturing process.

Selected characteristics of the wholefood market

The paper deals with characteristics of branch with products of ecological agriculture in Czech Republic. Present state of crop and animal production on ecological farms is analyzed. Paper is also focused on analysing distribution channels of organic products.To the most often manufactured organic products belong according to dominate activities of producers meat processing, producing bake, confectioner and other floury products (mainly fresh pastry), milk processing, production of dairy commodities and cheese and fruit and vegetables. In the last few years the number of wine manufacturer is rising. Second important category for development of market with organic products are distributors or subjects, who set afloat wholefood or organic products including import and export without whatever further processing. In terms of marketed organic products and wholefood, sale of animal organic products dominates above crop. In terms of sharing main categories of ecologicaly cropped growns in the Czech Republic, the biggest share have legumes processed for corns and vegetables. The most important category in ecological agriculture in animal production is explicitly beef-raising. In comparison with the end of 2008 number of wholefood producers increased up of 14 percents, which means retardation in comparison with the growth between the years 2007 and 2008. Leading position on the market with offered wholefood has the drug-store chain dm. It offered more than 488 organic products in September 2010. With a big distance Globus follows this drug-store chain with 341 organic products and then are all nets of hypermarkets. According to the shares of particular suppliers dm drug-store market is found on the top, which supplies its shops with wholefood of german producer Alnatura. In the second place there is the company Pro-bio and in the third place is the supplier of infantile nutrition HiPP Czech. One possibility for launching organic products into the market are very favorite so called suppliers’ packets (in Czech Republic the term boxes is used). Consumers can order fresh fruit and vegetables directly by the producer on his web sites. The producer packs the packet according to the consumers’ needs and he supplies it once a week to the consumer’s home or to another address. The producers, who offer these supplier packets, supplement their offer of exotic fruits or products of their partner producers, for making their offer more attractive. The highest demand of boxes is in big cities. The paper is a part of solution of the research plan of FBE MENDELU in Brno, No. 6215648904.

Evaluation of Tapuy Lees as a Functional Ingredient in the Snack Food Polvoron

AbstractRice wine lees is a major by‐product generated in the Philippine rice wine or tapuy production. Flour was developed using tapuy lees and used as a functional ingredient in polvoron. Preparation of flour involved washing of the pressed lees, filtration, sterilization, drying and grinding to a fine powder. The water activity of the sample was &lt;0.400 and microbial loads were within acceptable limits, with 2.30 × 104 cfu/g total plate count and 2.50 cfu/g mold count. The flour had high crude protein (45.03 ± 0.14%) and dietary fiber (13.10 ± 0.08%) levels. When used in polvoron, up to 50% (w/w) of lees can be substituted to all‐purpose flour with minimal effect on quality. Using 33% lees, significant improvement in crude protein content was noted, without adversely affecting the taste and overall sensory quality of the product. Results demonstrated the feasibility of producing a functional food ingredient using a major by‐product of tapuy production.Practical ApplicationsLees is a nutritious, but underutilized, by‐product of rice wine manufacture. In tapuy production, a large volume of lees (about 27% of the weight of raw rice) is generated and is merely discarded. The use of lees in the development of value‐added food products will be a step toward making nutrient‐dense foods available to consumers, while addressing waste management problem from rice wine production. Results of this study would provide manufacturers of rice wine a valuable resource to make their process more efficient and productive. This will also serve as a basis to further explore the nutritional quality of rice wine lees and its potential applications in other food products.

The Geography of Wine: How Landscapes, Cultures, Terroir, and the Weather Make a Good Drop by Brian J. Sommers (review)

Reviewed by: The Geography of Wine: How Landscapes, Cultures, Terroir, and the Weather Make a Good Drop by Brian J. Sommers David M. Cochran Jr. The Geography of Wine: How Landscapes, Cultures, Terroir, and the Weather Make a Good Drop Brian J. Sommers. Plume, New York. 2008. 289 pp. Maps, photos, tables, appendix, index. $16.00 paperback. (ISBN 978-0-452-28890-4) Wine is well-suited to illustrate a wide range of geographical patterns and processes. The cultivation of wine grapes and manufacture of wine itself, not to mention port, brandy, and other alcoholic beverages made from grapes, give rise to complex interactions between humans and environments and exhibit a remarkable variability across cultures, economies, and political systems around the world and through time. In The Geography of Wine, Brian Sommers has written an interesting study of humanity’s long and varied relationship with Vitis vinifera. Wine enthusiasts will find this book of value, and by reading it, some may well come to a greater appreciation of the geographical perspective. Geographers, on the other hand, may find fault with the book’s periodic lapses into excessive detail and with missed opportunities to build upon recent theoretical advances in the field. To be fair, however, the author’s intent is not to dazzle academicians, but to speak to broader audiences both inside and outside the university. In that regard, Sommers generally succeeds. The Geography of Wine is organized topically, in much the same way as many standard geography textbooks. After a brief introduction, the first six chapters examine wine through the lens of the physical environment, focusing on macro- and micro-climates, soils, biogeography, and natural hazards as factors in wine production. This is followed by two chapters that discuss how geographical principles, coupled with GIS and remote sensing technologies, can be applied to contemporary winemaking, from the cultivation of grapes to the production, distribution, and marketing of wine. Both of these chapters, which read more like overviews, seem awkwardly placed in the middle of the book, and might have served better as part of a more expansive introduction. The final seven chapters cover a wide range of human geographical themes about wine. Several I found particularly enjoyable. One chapter focuses on the impacts of diffusion, empire, and colonialism on the historic spread and contemporary distribution of wine. Others examine the role of industrialization and urbanization in transforming wine into the global industry it is today. Another examines the historic influence of alcohol [End Page 86] prohibitions, focusing particularly on the United States temperance movement and prohibition in the early 20th century. Sommers argues convincingly that prohibition benefitted the California wine industry by destroying its competition in more established areas of wine and cider production throughout the eastern half of the United States. Sommers also examines tensions between local and regional wine identities, embodied in the increasingly mainstream term, terroir, and pressures that arise from production schedules of multinational corporations seeking to satisfy global demand. There is even a chapter on alcoholic beverages not made from grapes—notably beer, cider, and distilled spirits—which have their own distinctive geographies and are themselves emergent topics of interest in geographical research. Throughout the book, each chapter contains a case study of a particular wine region. This is a nice touch. In presenting these cases, Sommers introduces readers to virtually all of the famous wine regions of the world, and to many that are lesser known as well, providing detailed explanations why each is noteworthy. The Geography of Wine has a number of regrettable shortcomings. In his discussions about the impacts of environmental factors on grape cultivation and wine production, Sommers frequently gets bogged down in details and includes a great deal of information that has no clear relevance. For example, rather than focusing solely on climates where wine grapes can be cultivated with reasonable success, Sommers takes the reader on an exhaustive tour of all major Köppen climate classes. The fact that polar and tropical climates are unsuitable for wine production perhaps deserves a brief mention, but little more than that. In another chapter, Sommers includes a crash course in soil geography, complete with a description of Oxisols of the humid...

Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production

Ethyl carbamate is a well-known carcinogen and widely occurs in Chinese rice wine. To provide more clues to minimise ethyl carbamate accumulation, the levels of possible precursors of ethyl carbamate in Chinese rice wine were investigated by HPLC. Studies of the possible precursors of ethyl carbamate in Chinese raw rice wine with various additives and treatments indicated that significant amounts of urea can account for ethyl carbamate formation. It was also recognised that citrulline is another important precursor that significantly affects ethyl carbamate production during the boiling procedure used in the Chinese rice wine manufacturing process. Besides urea and citrulline, arginine was also found to be an indirect ethyl carbamate precursor due to its ability to form urea and citrulline by microorganism metabolism.

Use of Connections and Architecture Dynamics in Enterprises Employing Disabled Individuals

Abstract This paper analyzes the process of the wine manufacturer that employs disabled individuals, from the production of wine as a welfare business to the wine which was used for the toast at the Summit leaders dinner, and to further use this information in making a process with regards to the dynamic change of connections in the new business creation process of companies. The method used herein is to identify the role that connections play in new businesses development. The second step of the process is to highlight the changes in the strength of connections by dynamically describing the system architecture described in the open and close as well as in the integral and modular. As a result, it was found that the strength and architecture of connections in that process remained in four main stages. Simultaneously, it was discovered that the larger the degree of change to the integral of the dynamic change of the process, the longer they would persist.

Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufacture

The manufacture of Chinese rice wine involves an uneconomical, time-consuming, and environmentally unfriendly pretreatment process. In this study, the enzymatic extrusion of broken rice was applied to the brewing of rice wine. The response surface methodology was used to study the effects of the barrel temperature (BT), moisture content (MC), and amylase concentration (AC) on the alcohol yield. A second-order polynomial model had a good fit to the experimental data and the coefficient of determination (R2) was 0.9879. According to the model, the optimal parameters required to obtain the highest alcoholic degree of 17.94% were: BT=100.14°C, MC=43%, and AC=1.45‰. Under these optimal conditions, the alcoholic degree actually reached 18.3%, which was close to the value predicted by the model. Enzymatic extrusion improved the yeast growth and alcohol yield during the fermentation process. The fermentation recovery and efficiency of processed rice wine were 38.07% and 94.66%, respectively.

Umami in wine

The positive effects of umami on flavour are widely documented, but as far as the author is aware, wines are not mentioned in umami-related literature; vice versa, in wine-related scientific publications, references to umami were not found. In the fermentation and subsequent ageing of wines there is ample opportunity for umami compounds to develop. Umami refers to the taste of free glutamic acid (Glu), an amino acid that can be present in the taste of wine as a result of the grapes used and the applied vinification techniques. Some techniques are likely to enhance the presence of Glu in wines, especially fermentation on yeast lees, a common procedure in the manufacture of many prestigious Chardonnay wines. During the malolactic fermentation, the relative content of Glu is also likely to increase. Sweet wines like Port and Madeira are also reported to have considerable amounts of Glu. In dairy fermentations, such as in cheese, there is sophisticated knowledge about the specific flavours and textures that are formed by different starter lactic acid bacteria. They provide desired enzymes which yield small peptides and free amino acids that give a certain cheese its specific character. As amino acids are also precursors of various volatile flavour compounds such as aldehydes and alcohols the development of specific wine yeasts that could impart specific desirable characteristics to a wine could prove to be an important venture in the production of successful wines.

Change in the content of phenolic compounds and antioxidant activity during manufacturing of black raspberry (Rubus coreanus Miq.) wine

The changes in total phenolics, total anthocyanins, gallic acid (GA), and 3,4-dihydroxybenzoic acid (DHBA) contents during black raspberry (BR, Rubus coreanus) wine manufacturing were investigated. Total phenolic content gradually increased during BR wine manufacturing. The total anthocyanin content slightly increased, but the changes were not significant. The GA and DHBA in BR wine were detected as main compounds and their content greatly increased during manufacturing. The DPPH radical-scavenging activity was also increased during BR wine manufacturing. In particular, the antioxidant activity in the blood plasma of rats administered with BR wine concentrate was significantly higher than those administered with BR fruit extracts in inhibition of copper ion-induced cholesteryl ester hydroperoxide formation. These results indicate that an increase in antioxidant activity of BR wine may be due to low molecular phenolic compounds including GA and DHBA produced during the manufacturing.

Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages

Aflatoxin B1 (AFB1) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB1 during the fermentation process was investigated using laboratory-scale bottom and top beer fermentation and wine fermentation. During fermentation, cool wort beer samples and wine must samples were artificially spiked with AFB1 and the levels of AFB1 remaining after fermentation were analyzed. AFB1 levels were unchanged during both types of fermentation used for beer but were reduced to 30% of their initial concentration in wine. Differential analysis of the spiked and unspiked wine samples showed that the degradation compound was AFB2a, a hydrated derivative of AFB1. Thus, the results showed that the risk of AFB1 carryover was still present for both types of beer fermentation but was reduced in the case of wine fermentation because of hydration.

Characterization of Polyphenolic Phytochemicals in Red Grape Pomace

Polyphenolic phytochemicals are of particular importance to the food, pharmaceutical and cosmetics industry, because of their unique antioxidant properties. Red grape pomace is a solid waste of the wine manufacturing process and possesses a very high polyphenolic load, hence its significance as a rich and abundant residua source. However, in many instances there is a lack of analytical data regarding its polyphenolic composition. In this study, red grape pomace originating from the Greek native cultivar Vitis vinifera var. Agiorgitiko was efficiently extracted with 57% aqueous ethanol, which is a non-toxic and environmentally benign solvent, with the aim of obtaining a polyphenol-enriched extract. The extract was subsequently analyzed by liquid chromatography-diode array-mass spectrometry analysis, in order to tentatively characterize the major phytochemicals recovered. The compounds identified were a p-coumaric acid derivative, three flavonol conjugates (two glucosides and a glucuronide), along with three anthocyanin pigments that occur in grape berries. Three other major phenolics detected could not be assigned to a tentative formula and their structural elucidation merits further investigation. The data generated from this study could be used in assessing the overall polyphenolic profile of the pomace from this particular Greek, native variety, which could be of value in producing commercial formulations with high antioxidant activity.

UV–vis irradiation: An alternative to reduce SO2 in white wines?

Ultraviolet–visible irradiation was tested as an innovative technology that can help reducing the amount of sulfur dioxide used in white wine manufacturing. In addition, the effects of must freezing before processing were also investigated. Musts from Xarel·lo and Parellada varieties were vinified without any protective treatment, with a standard amount of SO2 addition or after an irradiation step. The results showed that UV–vis irradiation of must was able to prevent wine from spoilage in the same degree as SO2, without changing other quality parameters such as pH, tartaric acid and alcohol content. However, a residual addition of SO2 would be required in order to completely inhibit polyphenol oxidase activity. Moreover, the obtained changes in wine color parameters led to the conclusion that further optimization of the irradiation process is required before its implementation. Must freezing was shown to have some influence on quality parameters of Xarel·lo wines, but not in those from Parellada.

Scientific Opinion related to a notification from the Oenological Products and Practices International Association (OENOPPIA) on lysozyme from hen's egg to be used in the manufacture of wine as an anti-microbial stabilizer/additive pursuant to Article 6,

Scientific Opinion related to a notification from the Oenological Products and Practices International Association (OENOPPIA) on lysozyme from hen's egg to be used in the manufacture of wine as an anti-microbial stabilizer/additive pursuant to Article 6,

Scientific Opinion related to a notification from the International Organisation of Vine and Wine (OIV) on ovalbumin/egg white to be used in the manufacture of wine as clarification processing aids pursuant to Article 6, paragraph 11 of Directive 2000/13/

Scientific Opinion related to a notification from the International Organisation of Vine and Wine (OIV) on ovalbumin/egg white to be used in the manufacture of wine as clarification processing aids pursuant to Article 6, paragraph 11 of Directive 2000/13/

Scientific Opinion related to a notification from the International Organisation of Vine and Wine (OIV) on casein/caseinate/milk products to be used in the manufacture of wine as clarification processing aids pursuant to Article 6, paragraph 11 of Directi

Scientific Opinion related to a notification from the International Organisation of Vine and Wine (OIV) on casein/caseinate/milk products to be used in the manufacture of wine as clarification processing aids pursuant to Article 6, paragraph 11 of Directi