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pomace</title> <meta name="description" content="Search results for: wine pomace"> <meta name="keywords" content="wine pomace"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="wine pomace"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 142</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: wine pomace</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">142</span> Sustainable Valorization of Wine Production Waste: Unlocking the Potential of Grape Pomace and Lees in the Vinho Verde Region</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zlatina%20Genisheva">Zlatina Genisheva</a>, <a href="https://publications.waset.org/abstracts/search?q=Pedro%20Ferreira-Santos"> Pedro Ferreira-Santos</a>, <a href="https://publications.waset.org/abstracts/search?q=Margarida%20Soares"> Margarida Soares</a>, <a href="https://publications.waset.org/abstracts/search?q=C%C3%A2ndida%20Vilarinho"> Cândida Vilarinho</a>, <a href="https://publications.waset.org/abstracts/search?q=Joana%20Carvalho"> Joana Carvalho</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The wine industry produces significant quantities of waste, much of which remains underutilized as a potential raw material. Typically, this waste is either discarded in the fields or incinerated, leading to environmental concerns. By-products of wine production, like lees and grape pomace, are readily available at relatively low costs and hold promise as raw materials for biochemical conversion into valuable products. Reusing these waste materials is crucial, not only for reducing environmental impact but also for enhancing profitability. The Vinhos Verdes demarcated region, the largest wine-producing area in Portugal, has remained relatively stagnant over time. This project aims to offer an alternative income source for producers in the region while also expanding the limited existing research on this area. The main objective of this project is the study of the sustainable valorization of grape pomace and lees from the production of DOC Vinho Verde. Extraction tests were performed to obtain high-value compounds, targeting phenolic compounds from grape pomace and protein-rich extracts from lees. An environmentally friendly technique, microwave extraction, was used for this process. This method is not only efficient but also aligns with the principles of green chemistry, reducing the use of harmful solvents and minimizing energy consumption. The findings from this study have the potential to open new revenue streams for the region’s wine producers while promoting environmental sustainability. The optimal conditions for extracting proteins from lees involve the use of NaOH at 150ºC. Regardless of the solvent employed, the ideal temperature for obtaining extracts rich in polyphenol compounds and exhibiting strong antioxidant activity is also 150ºC. For grape pomace, extracts with a high concentration of polyphenols and significant antioxidant properties were obtained at 210ºC. However, the highest total tannin concentrations were achieved at 150ºC, while the maximum total flavonoid content was obtained at 170ºC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=circular%20economy" title=" circular economy"> circular economy</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenol%20compounds" title=" polyphenol compounds"> polyphenol compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20valorization" title=" waste valorization"> waste valorization</a> </p> <a href="https://publications.waset.org/abstracts/192373/sustainable-valorization-of-wine-production-waste-unlocking-the-potential-of-grape-pomace-and-lees-in-the-vinho-verde-region" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/192373.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">18</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">141</span> Improvement of Vascular Oxidative Stress in Diabetic Rats by Supplementation with a Wine Pomace Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Mu%C3%B1iz">P. Muñiz</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Del%20Pino-Garc%C3%ADa"> R. Del Pino-García </a>, <a href="https://publications.waset.org/abstracts/search?q=M.D.%20Rivero-P%C3%A9rez"> M.D. Rivero-Pérez</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Garc%C3%ADa-Lomillo"> J. García-Lomillo</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20L.%20Gonz%C3%A1lez-SanJos%C3%A9"> M. L. González-SanJosé </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Grape, wine and wine pomace could improve the antioxidant status in the vasculature in terms of plasma antioxidant capacity and oxidation biomarkers, partly due to their high content in polyphenols. The current study aimed to evaluate the protection of a powdered product obtained from wine pomace (WPP) against oxidative damage associated to diabetes. Streptozotocin-induced diabetic (STZ) male Wistar rats and non-diabetic control (C) rats initially weighting 300±10 mg were supplemented with 100 mg of WPP or vehicle for 4 weeks. Blood glucose levels and body weight (BW) were measured weekly. Total antioxidant capacity (TAC) assessed using the ABTS method, and F2α-Isoprostanes (F2-IsoPs) quantified by GC-MS were measured in plasma collected at the end of this experiment. Blood glucose levels tended to increase in the STZ group along the study. Supplementation maintained relatively stable during the whole experiment the blood glucose values in STZ+WPP rats. A weight loss of BW in STZ rats respect to C rats was observed after 4 weeks, whereas the decrease in BW of STZ+WPP group showed a tendency to improve at the end of the study. TAC values significantly decreased around 11% only in plasma of STZ rats. The rest of groups showed plasma TAC values about 8 mM Trolox. Increased levels of F2-IsoPs (around 25%) were also observed in plasma of STZ rats compared to the supplemented rats, revealing a protective effect of WPP against lipid peroxidation. In conclusion, 4-week supplementation with a product derived from winery by-products improved weight loss, plasma TAC, and lipid oxidation biomarkers in Type I diabetic rats. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=blood%20glucose" title="blood glucose">blood glucose</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20polyphenols" title=" grape polyphenols"> grape polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=F2%CE%B1-isoprostanes" title=" F2α-isoprostanes"> F2α-isoprostanes</a>, <a href="https://publications.waset.org/abstracts/search?q=type%20I%20diabetes" title=" type I diabetes"> type I diabetes</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidative%20stress" title=" oxidative stress"> oxidative stress</a> </p> <a href="https://publications.waset.org/abstracts/31679/improvement-of-vascular-oxidative-stress-in-diabetic-rats-by-supplementation-with-a-wine-pomace-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31679.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">470</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">140</span> Quantitative Ranking Evaluation of Wine Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Brunel">A. Brunel</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Kernevez"> A. Kernevez</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Leclere"> F. Leclere</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Trenteseaux"> J. Trenteseaux</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Today, wine quality is only evaluated by wine experts with their own different personal tastes, even if they may agree on some common features. So producers do not have any unbiased way to independently assess the quality of their products. A tool is here proposed to evaluate wine quality by an objective ranking based upon the variables entering wine elaboration, and analysed through principal component analysis (PCA) method. Actual climatic data are compared by measuring the relative distance between each considered wine, out of which the general ranking is performed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wine" title="wine">wine</a>, <a href="https://publications.waset.org/abstracts/search?q=grape" title=" grape"> grape</a>, <a href="https://publications.waset.org/abstracts/search?q=weather%20conditions" title=" weather conditions"> weather conditions</a>, <a href="https://publications.waset.org/abstracts/search?q=rating" title=" rating"> rating</a>, <a href="https://publications.waset.org/abstracts/search?q=climate" title=" climate"> climate</a>, <a href="https://publications.waset.org/abstracts/search?q=principal%20component%20analysis" title=" principal component analysis"> principal component analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=metric%20analysis" title=" metric analysis"> metric analysis</a> </p> <a href="https://publications.waset.org/abstracts/44241/quantitative-ranking-evaluation-of-wine-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44241.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">318</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">139</span> Understanding the Influence of Sensory Attributes on Wine Price</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jingxian%20An">Jingxian An</a>, <a href="https://publications.waset.org/abstracts/search?q=Wei%20Yu"> Wei Yu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The commercial value (retail price) of wine is mostly determined by the wine quality, ageing potential, and oak influence. This paper reveals that wine quality, ageing potential, and oak influence are favourably correlated, hence positively influencing the commercial value of Pinot noir wines. Oak influence is the most influential of these three sensory attributes on the price set by wine traders and estimated by experienced customers. In the meanwhile, this study gives winemakers with chemical instructions for raising total phenolics, which can improve wine quality, ageing potential, and oak influence, all of which can increase a wine’s economic worth. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=retail%20price" title="retail price">retail price</a>, <a href="https://publications.waset.org/abstracts/search?q=ageing%20potential" title=" ageing potential"> ageing potential</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20quality" title=" wine quality"> wine quality</a>, <a href="https://publications.waset.org/abstracts/search?q=oak%20influence" title=" oak influence"> oak influence</a> </p> <a href="https://publications.waset.org/abstracts/154270/understanding-the-influence-of-sensory-attributes-on-wine-price" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154270.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">134</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">138</span> Co-Pyrolysis of Olive Pomace with Plastic Wastes and Characterization of Pyrolysis Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Merve%20Sogancioglu">Merve Sogancioglu</a>, <a href="https://publications.waset.org/abstracts/search?q=Esra%20Yel"> Esra Yel</a>, <a href="https://publications.waset.org/abstracts/search?q=Ferda%20Tartar"> Ferda Tartar</a>, <a href="https://publications.waset.org/abstracts/search?q=Nihan%20Canan%20Iskender"> Nihan Canan Iskender</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Waste polyethylene (PE) is classified as waste low density polyethylene (LDPE) and waste high density polyethylene (HDPE) according to their densities. Pyrolysis of plastic waste may have an important role in dealing with the enormous amounts of plastic waste produced all over the world, by decreasing their negative impact on the environment. This waste may be converted into economically valuable hydrocarbons, which can be used both as fuels and as feed stock in the petrochemical industry. End product yields and properties depend on the plastic waste composition. Pyrolytic biochar is one of the most important products of waste plastics pyrolysis. In this study, HDPE and LDPE plastic wastes were co-pyrolyzed together with waste olive pomace. Pyrolysis runs were performed at temperature 700°C with heating rates of 5°C/min. Higher pyrolysis oil and gas yields were observed by the using waste olive pomace. The biochar yields of HDPE- olive pomace and LDPEolive pomace were 6.37% and 7.26% respectively for 50% olive pomace doses. The calorific value of HDPE-olive pomace and LDPE-olive pomace of pyrolysis oil were 8350 and 8495 kCal. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biochar" title="biochar">biochar</a>, <a href="https://publications.waset.org/abstracts/search?q=co-pyrolysis" title=" co-pyrolysis"> co-pyrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20plastic" title=" waste plastic"> waste plastic</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20olive%20pomace" title=" waste olive pomace"> waste olive pomace</a> </p> <a href="https://publications.waset.org/abstracts/43077/co-pyrolysis-of-olive-pomace-with-plastic-wastes-and-characterization-of-pyrolysis-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43077.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">317</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">137</span> The Wine List Design by Upscale Restaurants</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Oliveira-Brochado">A. Oliveira-Brochado</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Vinhas%20da%20Silva"> R. Vinhas da Silva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper investigates the structure and content of the wine lists in upscale restaurants in Portugal (N=61). The respondents considered that a wine list should be easy to use and to modify, well-designed, modern and varied. Respondents also stated that they perform on average 6 revisions to the wine list per year. The restaurant owner, the restaurant manager and the sommelier were the main persons in charge of the wine list design. One of the mostimportant reasons for selecting wines across most restaurants was to ‘complement the menu’ and ‘pairing food with wine’. Restaurants also reported to be relatively independent from suppliers and magazine evaluations. Moreover, this work revealed that the restaurant wine list is considered by restaurateurs as a strategic tool to sell wine as a complement to the menu, to improve customer satisfaction and loyalty, to increase restaurant value and to enhance a successful positioning. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Portugal" title="Portugal">Portugal</a>, <a href="https://publications.waset.org/abstracts/search?q=restaurants" title=" restaurants"> restaurants</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20list%20design" title=" wine list design"> wine list design</a>, <a href="https://publications.waset.org/abstracts/search?q=hospitality" title=" hospitality"> hospitality</a> </p> <a href="https://publications.waset.org/abstracts/8141/the-wine-list-design-by-upscale-restaurants" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8141.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">445</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">136</span> Biological Activity of Bilberry Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gordana%20S.%20%C4%86etkovi%C4%87">Gordana S. Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20T.%20Tumbas%20%C5%A0aponjac"> Vesna T. Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Sonja%20M.%20Djilas"> Sonja M. Djilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20M.%20%C4%8Canadanovi%C4%87-Brunet"> Jasna M. Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Sladjana%20M.%20Staj%C4%8Di%C4%87"> Sladjana M. Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20J.%20Vuli%C4%87"> Jelena J. Vulić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bilberry is one of the most important dietary sources of phenolic compounds, including anthocyanins, phenolic acids, flavonol glycosides and flavan-3-ols. These phytochemicals have different biological activities and therefore may improve our health condition. Also, anthocyanins are interesting to the food industry as colourants. In the present study, bilberry pomace, a by-product of juice processing, was used as a potential source of bioactive compounds. The contents of total phenolic acids, flavonoids and anthocyanins in bilberry pomace were determined by HPLC/UV-Vis. The biological activities of bilberry pomace were evaluated by reducing power (RP) and α-glucosidase inhibitory potential (α-GIP), and expressed as RP0.5 value (the effective concentration of bilberry pomace extract assigned at 0.5 value of absorption) and IC50 value (the concentration of bilberry pomace extract necessary to inhibit 50% of α-glucosidase enzyme activity). Total phenolic acids content was 807.12 ± 25.16 mg/100 g pomace, flavonoids 54.36 ± 1.83mg/100 g pomace and anthocyanins 3426.18 ± 112.09 mg/100 g pomace. The RP0.5 value of bilberry pomace was 0.38 ± 0.02 mg/ml, while IC50 value was 1.82 ± 0.11 mg/ml. These results have revealed the potential for valorization of bilberry juice production by-products for further industrial use as a rich source of bioactive compounds and natural colourants (mainly anthocyanins). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bilberry%20pomace" title="bilberry pomace">bilberry pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=reducing%20power" title=" reducing power"> reducing power</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-glucosidase%20enzyme%20activity" title=" α-glucosidase enzyme activity"> α-glucosidase enzyme activity</a> </p> <a href="https://publications.waset.org/abstracts/21890/biological-activity-of-bilberry-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21890.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">599</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">135</span> Trends and Prospects for the Development of Georgian Wine Market </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Kharaishvili">E. Kharaishvili</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Chavleishvili"> M. Chavleishvili</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Natsvaladze"> M. Natsvaladze</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The article presents the trends in Georgian wine market development and evaluates the competitive advantages of Georgia to enter the wine market based on its customs, traditions and historical practices combined with modern technologies. In order to analyze the supply of wine, dynamics of vineyard land area and grape varieties are discussed, trends in wine production are presented, trends in export and import are evaluated, local wine market, its micro and macro environments are studied and analyzed based on the interviews with experts and analysis of initial recording materials. For strengthening its position on the international market, the level of competitiveness of Georgian wine is defined, which is evaluated by “ex-ante” and “ex-post” methods, as well as by four basic and two additional factors of the Porter’s diamond method; potential advantages and disadvantages of Georgian wine are revealed. Conclusions are made by identifying the factors that hinder the development of Georgian wine market. Based on the conclusions, relevant recommendations are developed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Georgian%20wine%20market" title="Georgian wine market">Georgian wine market</a>, <a href="https://publications.waset.org/abstracts/search?q=competitive%20advantage" title=" competitive advantage"> competitive advantage</a>, <a href="https://publications.waset.org/abstracts/search?q=bio%20wine" title=" bio wine"> bio wine</a>, <a href="https://publications.waset.org/abstracts/search?q=export-import" title=" export-import"> export-import</a>, <a href="https://publications.waset.org/abstracts/search?q=Porter%27s%20diamond%20model" title=" Porter's diamond model"> Porter's diamond model</a> </p> <a href="https://publications.waset.org/abstracts/13582/trends-and-prospects-for-the-development-of-georgian-wine-market" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/13582.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">388</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">134</span> The World of Great Wines: The Douro Valley Experience</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Oliveira-Brochado">A. Oliveira-Brochado</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Silva"> R. Silva</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Paulino"> C. Paulino</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this paper is to use an experiential view of wine tourism to develop a battery of items that can potentially capture the overall Douro Valley experience from the tourist’s perspective. The Douro Valley, a UNESCO World Heritage region located in Portugal, was the target of this study. The research took a mixed approach using both qualitative and quantitative designs. Firstly, we combine the literature review on service quality scales with a content analysis of five in-depth interviews with winery managers and a focus group with wine tourists to identify the main dimensions of the overall tourism experience and to develop a battery of items for each dimension. Eight dimensions of the overall wine tourism experience came out, as follows: winery service and staff, winery facilities, winery service, wine product, wine region environment, wine region accessibilities, wine region´s offerings, and the wine region and winery reputation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wine%20tourism" title="wine tourism">wine tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=Douro%20region" title=" Douro region"> Douro region</a>, <a href="https://publications.waset.org/abstracts/search?q=survey" title=" survey"> survey</a>, <a href="https://publications.waset.org/abstracts/search?q=wineries" title=" wineries"> wineries</a>, <a href="https://publications.waset.org/abstracts/search?q=experience" title=" experience"> experience</a> </p> <a href="https://publications.waset.org/abstracts/8111/the-world-of-great-wines-the-douro-valley-experience" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8111.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">133</span> Use of Apple Pomace as a Source of Dietary Fibre in Mutton Nuggets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aamina%20B.%20Hudaa">Aamina B. Hudaa</a>, <a href="https://publications.waset.org/abstracts/search?q=Rehana%20Akhtera"> Rehana Akhtera</a>, <a href="https://publications.waset.org/abstracts/search?q=Massarat%20Hassana"> Massarat Hassana</a>, <a href="https://publications.waset.org/abstracts/search?q=Mir%20Monisab"> Mir Monisab </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mutton nuggets produced with the addition of apple pomace at the levels of 0% (Control), 5% (Treatment 1), 10% (Treatment 2), and 15% (Treatment 3) were evaluated for emulsion stability, cooking yield, pH, proximate composition, texture analysis and sensory properties. Apple pomace addition resulted in significantly higher (p ≤ 0.05) emulsion stability and cooking yield of treatments in comparison to control and pH values were significantly higher (p ≤ 0.05) for the control as compared to treatments. Among the treatments, the product with 15% apple pomace had significantly (p ≤ 0.05) highest moisture content, and protein, ash and fat contents were significantly (p ≤ 0.05) higher in control than treatment groups. Crude fiber content of control was found significantly (p ≤ 0.05) lower in comparison to nuggets formulated with 5%, 10% and 15% apple pomace and was found to increase significantly (p ≤ 0.05) with the increasing levels of apple pomace. Hardness of the products significantly (p ≤ 0.05) decreased with addition of apple pomace, whereas springiness, cohesiveness, chewiness and gumminess showed a non-significant (p ≥ 0.05) decrease with the levels of apple pomace. Sensory evaluation showed significant (p ≤ 0.05) reduction in texture, flavour and overall acceptability scores of treatment products; however the scores were in the range of acceptability and T-1 showed better acceptability among apple pomace incorporated treatments. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mutton%20nuggets" title="Mutton nuggets">Mutton nuggets</a>, <a href="https://publications.waset.org/abstracts/search?q=apple%20pomace" title=" apple pomace"> apple pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=textural%20properties" title=" textural properties"> textural properties</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a> </p> <a href="https://publications.waset.org/abstracts/17309/use-of-apple-pomace-as-a-source-of-dietary-fibre-in-mutton-nuggets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17309.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">324</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">132</span> Financial Investment of a Wine Cavein Greece</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Stamataki%20Erofili%20Nellie">Stamataki Erofili Nellie</a>, <a href="https://publications.waset.org/abstracts/search?q=Benardos%20Andreas"> Benardos Andreas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Winemaking and aging in Greece has been performed so far in special facilities, designed either as above ground or shallow underground buildings. The latter are well-known in Santorini as “canaves,” dating back to the 1700s. Canaves were mainly used for wine storage and aging, although occasionally, they included a winepress to complete there the whole wine production. On the other hand, wine caves are subterranean caves of the same use as canaves in the wine manufacturing industry, but they are excavated at a much greater depth of more than 53 meters or 175 feet. Whereas canaves or a typical wine cellar is around 10 feet deep, with is equivalent to almost 3 meters. This paper discusses the advantages and the disadvantages of creating a wine cave for the vinification of a winery in Greece and the financial investment or risk that has to be taken. The data presented and analysed are given from wineries in Greece and especially from those located in Santorini island. The estimation of the cost for the excavation of the model selected as a wine cave will be compared with the financial budget of the existing premises and facilities above ground in Greek wineries. In order to show whether it is viable for a greek winery to invest in a wine cave. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=underground%20space%20use" title="underground space use">underground space use</a>, <a href="https://publications.waset.org/abstracts/search?q=subterranean%20winery" title=" subterranean winery"> subterranean winery</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20cave" title=" wine cave"> wine cave</a>, <a href="https://publications.waset.org/abstracts/search?q=underground%20winery" title=" underground winery"> underground winery</a>, <a href="https://publications.waset.org/abstracts/search?q=greece" title=" greece"> greece</a> </p> <a href="https://publications.waset.org/abstracts/139638/financial-investment-of-a-wine-cavein-greece" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/139638.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">180</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">131</span> An Investigation into Computer Vision Methods to Identify Material Other Than Grapes in Harvested Wine Grape Loads</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Riaan%20Kleyn">Riaan Kleyn</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mass wine production companies across the globe are provided with grapes from winegrowers that predominantly utilize mechanical harvesting machines to harvest wine grapes. Mechanical harvesting accelerates the rate at which grapes are harvested, allowing grapes to be delivered faster to meet the demands of wine cellars. The disadvantage of the mechanical harvesting method is the inclusion of material-other-than-grapes (MOG) in the harvested wine grape loads arriving at the cellar which degrades the quality of wine that can be produced. Currently, wine cellars do not have a method to determine the amount of MOG present within wine grape loads. This paper seeks to find an optimal computer vision method capable of detecting the amount of MOG within a wine grape load. A MOG detection method will encourage winegrowers to deliver MOG-free wine grape loads to avoid penalties which will indirectly enhance the quality of the wine to be produced. Traditional image segmentation methods were compared to deep learning segmentation methods based on images of wine grape loads that were captured at a wine cellar. The Mask R-CNN model with a ResNet-50 convolutional neural network backbone emerged as the optimal method for this study to determine the amount of MOG in an image of a wine grape load. Furthermore, a statistical analysis was conducted to determine how the MOG on the surface of a grape load relates to the mass of MOG within the corresponding grape load. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=computer%20vision" title="computer vision">computer vision</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20grapes" title=" wine grapes"> wine grapes</a>, <a href="https://publications.waset.org/abstracts/search?q=machine%20learning" title=" machine learning"> machine learning</a>, <a href="https://publications.waset.org/abstracts/search?q=machine%20harvested%20grapes" title=" machine harvested grapes"> machine harvested grapes</a> </p> <a href="https://publications.waset.org/abstracts/169700/an-investigation-into-computer-vision-methods-to-identify-material-other-than-grapes-in-harvested-wine-grape-loads" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/169700.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">95</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">130</span> Effects of the Tomato Pomace Oil Extract on Physical and Antioxidant Properties of Gelatin Films</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Jirukkakul">N. Jirukkakul</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Sodtipinta"> J. Sodtipinta</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomatoes are widely consumed as fresh and processed products through the manufacturing industry. Therefore, tomato pomace is generated as a by-product accounting for about 5-13% of the whole tomato. Antioxidants still remain in tomato pomace and extraction of tomato oil may useful in edible film production. The edible film solution was prepared by mixing gelatin (2, 4 and 6%) with the distilled water and heating at 40oC for 30 min. Effect of tomato pomace oil was evaluated at 0, 0.5 and 1%. Film solution was poured in plate and dried overnight at 40oC before determining the physical properties, which are tensile strength, moisture content, color, solubility, and swelling power. The results showed that an increase gelatin concentration caused increasing of tensile strength, moisture content, solubility and swelling power. The edible film with tomato pomace oil extract appeared as the rough film with oil droplet dispersion. The addition of tomato pomace oil extract caused an increase in lightness, redness and yellowness, while tensile strength, moisture content, and solubility were decreased. Film with tomato pomace oil extract at 0.5 and 1% exhibited antioxidant properties but those properties were not significantly different (p<0.05) between film incorporated with tomato pomace oil extract 0.5 and 1%. The suitable condition for film production in this study, 4% of gelatin and 0.5% of tomato pomace oil extract, was selected for protecting oxidation of palm oil. At 15 days of the storage period, the palm oil which covered by gelatin film with tomato pomace oil extract had 22.45 milliequivalents/kg of peroxide value (PV), while, the palm oil which covered by polypropylene film and control had 24.79 and 26.67 milliequivalents/kg, respectively. Therefore, incorporation of tomato pomace oil extract in gelatin film was able to protect the oxidation of food products with high fat content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatin%20films" title=" gelatin films"> gelatin films</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20properties" title=" physical properties"> physical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20oil%20extract" title=" tomato oil extract"> tomato oil extract</a> </p> <a href="https://publications.waset.org/abstracts/54916/effects-of-the-tomato-pomace-oil-extract-on-physical-and-antioxidant-properties-of-gelatin-films" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54916.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">280</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">129</span> A Strategy to Reduce Salt Intake: The Use of a Seasoning Obtained from Wine Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mar%C3%ADa%20Luisa%20Gonzalez-SanJose">María Luisa Gonzalez-SanJose</a>, <a href="https://publications.waset.org/abstracts/search?q=Javier%20Garcia-Lomillo"> Javier Garcia-Lomillo</a>, <a href="https://publications.waset.org/abstracts/search?q=Raquel%20Del%20Pino"> Raquel Del Pino</a>, <a href="https://publications.waset.org/abstracts/search?q=Miriam%20Ortega-Heras"> Miriam Ortega-Heras</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Dolores%20Rivero-Perez"> Maria Dolores Rivero-Perez</a>, <a href="https://publications.waset.org/abstracts/search?q=Pilar%20Mu%C3%B1iz-Rodriguez"> Pilar Muñiz-Rodriguez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One of the most preoccupant problems related to the diet of the occidental societies is the high salt intake. In Spain, salt intake is almost twice as recommended by the World Health Organization (WHO). A lot of negative health effects of high sodium intake have been described being the hypertension, cardiovascular and coronary diseases ones of the most important. Due to this fact, government and other institutions are working on the gradual reduction of this consumption. Intake of meat products have been described as the main processed products that bring salt to the diet, followed by snacks and savory crackers. However, fortunately, the food industry has also raised awareness of this problem and is working intensely, and in recent years attempts to reduce the salt content in processed products, and is developing special lines with low sodium content. It is important to consider that processed food are the main source of sodium in occidental countries. One of the possible strategies to reduce the salt content in food is to find substitutes that can emulate their taste properties without adding much sodium or products that mask or substitute salty sensations with other flavors and aromas. In this sense, multiple products have been proposed and used until now. Potassium salts produce similar salty sensations without bring sodium, however their intake should be also limited, by healthy reasons. Furthermore, some potassium salts shows some better notes. Other alternatives are the use of flavor enhancers, spices, aromatic herbs, sea-plant derivate products, etc. The wine pomace is rich in potassium salts, content organic acid and other flavored substances, therefore it could be an interesting raw material to obtain derived products that could be useful as alternative ‘seasonings’. Considering previous comments, the main aim of this study was to evaluate the possible use of a natural seasoning, made from red wine pomace, in two different foods, crackers and burgers. The seasoning was made in the pilot plant of food technology of the University of Burgos, where the studied crackers and patties were also made. Different members of the University, students, docent and administrative personal, taste the products, and a trained panel evaluated salty intensity. The seasoning in addition to potassium contain significant levels of dietary fiber and phenolic compounds, which also makes it interesting as a functional ingredient. Both burgers and crackers made with the seasoning showed better taste that those without salt. Obviously, they showed lower sodium content than normal formulation, and were richer in potassium, antioxidant and fiber. Then, they showed lower values of the relation Na/K. All these facts are correlated with more ‘healthy’ products especially to that people with hypertension and other coronary dysfunctions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=healthy%20foods" title="healthy foods">healthy foods</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20salt" title=" low salt"> low salt</a>, <a href="https://publications.waset.org/abstracts/search?q=seasoning" title=" seasoning"> seasoning</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20pomace" title=" wine pomace"> wine pomace</a> </p> <a href="https://publications.waset.org/abstracts/55215/a-strategy-to-reduce-salt-intake-the-use-of-a-seasoning-obtained-from-wine-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55215.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">274</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">128</span> Recovery of Polyphenolic Phytochemicals From Greek Grape Pomace (Vitis Vinifera L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Christina%20Drosou">Christina Drosou</a>, <a href="https://publications.waset.org/abstracts/search?q=Konstantina%20E.%20Kyriakopoulou"> Konstantina E. Kyriakopoulou</a>, <a href="https://publications.waset.org/abstracts/search?q=Andreas%20Bimpilas"> Andreas Bimpilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Dimitrios%20Tsimogiannis"> Dimitrios Tsimogiannis</a>, <a href="https://publications.waset.org/abstracts/search?q=Magdalini%20C.%20Krokida"> Magdalini C. Krokida</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rationale: Agiorgitiko is one of the most widely-grown and commercially well-established red wine varieties in Greece. Each year viticulture industry produces a large amount of waste consisting of grape skins and seeds (pomace) during a short period. Grapes contain polyphenolic compounds which are partially transferred to wine during winemaking. Therefore, winery wastes could be an alternative cheap source for obtaining such compounds with important antioxidant activity. Specifically, red grape waste contains anthocyanins and flavonols which are characterized by multiple biological activities, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral and antibacterial properties attributed mainly to their antioxidant activity. Ultrasound assisted extraction (UAE) is considered an effective way to recover phenolic compounds, since it combines the advantage of mechanical effect with low temperature. Moreover, green solvents can be used in order to recover extracts intended for used in the food and nutraceutical industry. Apart from the extraction, pre-treatment process like drying can play an important role on the preservation of the grape pomace and the enhancement of its antioxidant capacity. Objective: The aim of this study is to recover natural extracts from winery waste with high antioxidant capacity using green solvents so they can be exploited and utilized as enhancers in food or nutraceuticals. Methods: Agiorgitiko grape pomace was dehydrated by air drying (AD) and accelerated solar drying (ASD) in order to explore the effect of the pre-treatment on the recovery of bioactive compounds. UAE was applied in untreated and dried samples using water and water: ethanol (1:1) as solvents. The total antioxidant potential and phenolic content of the extracts was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and Folin-Ciocalteu method, respectively. Finally, the profile of anthocyanins and flavonols was specified using HPLC-DAD analysis. The efficiency of processes was determined in terms of extraction yield, antioxidant activity, phenolic content and the anthocyanins and flavovols profile. Results & Discussion: The experiments indicated that the pre-treatment was essential for the recovery of highly nutritious compounds from the pomace as long as the extracts samples showed higher phenolic content and antioxidant capacity. Water: ethanol (1:1) was considered a more effective solvent on the recovery of phenolic compounds. Moreover, ASD grape pomace extracted with the solvent system exhibited the highest antioxidant activity (IC50=0.36±0.01mg/mL) and phenolic content (TPC=172.68±0.01mgGAE/g dry extract), followed by AD and untreated pomace. The major compounds recovered were malvidin3-O-glucoside and quercetin3-O-glucoside according to the HPLC analysis. Conclusions: Winery waste can be exploited for the recovery of nutritious compounds using green solvents such as water or ethanol. The pretreatment of the pomace can significantly affect the concentration of phenolic compounds, while UAE is considered a highly effective extraction process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agiorgitico%20grape%20pomace" title="agiorgitico grape pomace">agiorgitico grape pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title=" antioxidants"> antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound%20assisted%20extraction" title=" ultrasound assisted extraction"> ultrasound assisted extraction</a> </p> <a href="https://publications.waset.org/abstracts/31033/recovery-of-polyphenolic-phytochemicals-from-greek-grape-pomace-vitis-vinifera-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31033.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">394</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">127</span> Application of the Quantile Regression Approach to the Heterogeneity of the Fine Wine Prices</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Charles-Olivier%20Am%C3%A9d%C3%A9e-Manesme">Charles-Olivier Amédée-Manesme</a>, <a href="https://publications.waset.org/abstracts/search?q=Benoit%20Faye"> Benoit Faye</a>, <a href="https://publications.waset.org/abstracts/search?q=Eric%20Le%20Fur"> Eric Le Fur</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this paper, the heterogeneity of the Bordeaux Legends 50 wine market price segment is addressed. For this purpose, quantile regression is applied – with market segmentation based on wine bottle price quantile – and the hedonic price of wine attributes is computed for various price segments of the market. The approach is applied to a major privately held data set which consists of approximately 30,000 transactions over the 2003–2014 period. The findings suggest that the relative hedonic prices of several wine attributes differ significantly among deciles. In particular, the elasticity coefficient of the expert ratings shows strong variation among prices. If - as suggested in the literature - expert ratings have a positive influence on wine price on average, they have a clearly decreasing impact over the quantiles. Finally, the lower the wine price, the higher the potential for price appreciation over time. Other variables such as chateaux or vintage are also shown to vary across the distribution of wine prices. While enhancing our understanding of the complex market dynamics that underlie Bordeaux wines’ price, this research provides empirical evidence that the QR approach adequately captures heterogeneity among wine price ranges, which simultaneously applies to wine stock, vintage and auctions’ house. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hedonics" title="hedonics">hedonics</a>, <a href="https://publications.waset.org/abstracts/search?q=market%20segmentation" title=" market segmentation"> market segmentation</a>, <a href="https://publications.waset.org/abstracts/search?q=quantile%20regression" title=" quantile regression"> quantile regression</a>, <a href="https://publications.waset.org/abstracts/search?q=heterogeneity" title=" heterogeneity"> heterogeneity</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20economics" title=" wine economics"> wine economics</a> </p> <a href="https://publications.waset.org/abstracts/70068/application-of-the-quantile-regression-approach-to-the-heterogeneity-of-the-fine-wine-prices" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70068.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">340</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">126</span> The Industrial Property in the Context of Wine Production in Brazil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F%C3%A1tima%20R.%20Zan">Fátima R. Zan</a>, <a href="https://publications.waset.org/abstracts/search?q=Daniela%20C.%20Guimar%C3%A3es"> Daniela C. Guimarães</a>, <a href="https://publications.waset.org/abstracts/search?q=Ros%C3%A2ngela%20O.%20Soares"> Rosângela O. Soares</a>, <a href="https://publications.waset.org/abstracts/search?q=Suzana%20L.%20Russo"> Suzana L. Russo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The wine until it reaches the consumer has a long way to go, from planting the wine to the bottling and the placing on the market, bringing many years of experimentation, and through several generations to have recognition for quality and excellence. The winemaking grew dramatically and are today many brands, including the associated locations, demonstrating their origin and cultural order that is associated with their production. The production, circulation and marketing of wines and products of grape and wine in Brazil is regulated by Law 7.678/88, amended by Law 10970/04, and adjusting the legislation to Regulation Wine Mercosur. This study was based on a retrospective study, and aimed to identify and characterize the modalities of industrial property used in wine production in Brazil. The wineries were selected from the 2014 ranking list, drawn up by the World Association of Journalists and Writers of Wines and Spirits (WAWWJ). The results show that the registration with INPI, regarding Patents, Trademarks, Industrial Designs and Geographical Indications, is not used by the wineries analyzed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=counterfeiting" title="counterfeiting">counterfeiting</a>, <a href="https://publications.waset.org/abstracts/search?q=industrial%20property" title=" industrial property"> industrial property</a>, <a href="https://publications.waset.org/abstracts/search?q=protection" title=" protection"> protection</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20production" title=" wine production"> wine production</a> </p> <a href="https://publications.waset.org/abstracts/34662/the-industrial-property-in-the-context-of-wine-production-in-brazil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34662.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">573</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">125</span> Carbon Footprint and Exergy Destruction Footprint in White Wine Production Line</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mahmut%20Genc">Mahmut Genc</a>, <a href="https://publications.waset.org/abstracts/search?q=Seda%20Genc"> Seda Genc</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wine is the most popular alcoholic drink in the World with 274.4 million of hectoliter annual production in the year of 2015. The wine industry is very important for some regions as well as creating significant value in their economies. This industry is very sensitive to the global warming since viticulture highly depends on climate and geographical region. Sustainability concept is a crucial issue for the wine industry and sustainability performances of wine production processes should be determined. Although wine production industry is an energy intensive sector as a whole, the most energy intensive products are widely used both in the viti and vinicultural process. In this study, gate-to-gate LCA approach in energy resource utilization and global warming potential impacts for white wine production line were attempted and carbon footprint and exergy destruction footprint were calculated, accordingly. As a result, carbon footprint and exergy destruction footprint values were calculated to be 1.75 kg CO2eq and 365.3kW, respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carbon%20footprint" title="carbon footprint">carbon footprint</a>, <a href="https://publications.waset.org/abstracts/search?q=exergy%20analysis" title=" exergy analysis"> exergy analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=exergy%20destruction%20footprint" title=" exergy destruction footprint"> exergy destruction footprint</a>, <a href="https://publications.waset.org/abstracts/search?q=white%20wine" title=" white wine"> white wine</a> </p> <a href="https://publications.waset.org/abstracts/74508/carbon-footprint-and-exergy-destruction-footprint-in-white-wine-production-line" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74508.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">271</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">124</span> The Influence of Country of Origin and Wine Expertise on Consumer Perceptions in Pinot Noir Wines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jingxian%20An">Jingxian An</a>, <a href="https://publications.waset.org/abstracts/search?q=Wei%20Yu"> Wei Yu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Australia and New Zealand are neighboring countries in the New World wine industry, and their Pinot Noir wines have gained both production and reputation in recent years, competing in the international market. Consumer perception is heavily influenced by wine expertise, which plays a significant role in shaping their perceptions. This study aims to investigate the effects of country of origin and wine expertise on consumer perceptions. The results indicate that consumers' perceptions of Pinot Noir wines' astringency, sourness, sweetness, clarity, and bitterness are impacted by both country of origin and wine expertise. Of the five sensory attributes, sourness was found to have a more significant influence on consumer perceptions, while clarity had a minimal impact. Additionally, the study found that the country of origin had a greater impact on consumer perceptions than wine expertise. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Australia" title="Australia">Australia</a>, <a href="https://publications.waset.org/abstracts/search?q=country%20of%20origin" title=" country of origin"> country of origin</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20perception" title=" consumer perception"> consumer perception</a>, <a href="https://publications.waset.org/abstracts/search?q=New%20Zealand" title=" New Zealand"> New Zealand</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20expertise" title=" wine expertise"> wine expertise</a> </p> <a href="https://publications.waset.org/abstracts/166652/the-influence-of-country-of-origin-and-wine-expertise-on-consumer-perceptions-in-pinot-noir-wines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/166652.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">76</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">123</span> Physical Characteristics of Cookies Enriched with Microencapsulated Cherry Pomace Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jovana%20Petrovi%C4%87">Jovana Petrović</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivana%20Lon%C4%8Darevi%C4%87"> Ivana Lončarević</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Biljana%20Pajin"> Biljana Pajin</a>, <a href="https://publications.waset.org/abstracts/search?q=Danica%20Zari%C4%87"> Danica Zarić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cherry%20pomace" title="cherry pomace">cherry pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=microencapsulation" title=" microencapsulation"> microencapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=cookies" title=" cookies"> cookies</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20characteristics" title=" physical characteristics"> physical characteristics</a> </p> <a href="https://publications.waset.org/abstracts/42288/physical-characteristics-of-cookies-enriched-with-microencapsulated-cherry-pomace-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42288.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">470</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">122</span> Production of Ginseng Berry Wines and Analysis of Their Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jae%20Hee%20Choi">Jae Hee Choi</a>, <a href="https://publications.waset.org/abstracts/search?q=Seung%20Il%20Ahn"> Seung Il Ahn</a>, <a href="https://publications.waset.org/abstracts/search?q=Sae%20Kyul%20Kim"> Sae Kyul Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Byung%20Wook%20Yang"> Byung Wook Yang</a>, <a href="https://publications.waset.org/abstracts/search?q=Bong%20Sun%20Park"> Bong Sun Park</a>, <a href="https://publications.waset.org/abstracts/search?q=Hwan%20Sup%20Kim"> Hwan Sup Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Young%20Tae%20Hahm"> Young Tae Hahm</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The root of Panax ginseng C. A. MEYER, commonly known as Korean ginseng, has several physiologic effects as a cure-all or a panacea. Among the ginseng, ginseng berry can be obtained from 3 or 4-year-old ginseng plant. Ginseng berry contains the high amount of ginsenoside Re, compared with other ginsenosides. Ginseng berry wine was manufactured with berry extract. The concentration of ginsenoside in ginseng berry extract obtained from Anseong Ginseng Nonghyup was 3.6 mg/g. Ethanol content of ginseng berry wine was 15.00±1.00%. Total polyphenol content was 1.62±0.12 mg/ml. In analysis of organic acids, acetic acid was high in ginseng berry extract whereas malic acid in ginseng berry wine was high.Ginseng berry rice wine was manufactured with berry extract with traditional nuruk (yeast). When the ginseng berry rice wine was manufactured, ginseng berry extract was diluted into 5% of total volume of wine. pH values and total acidity were 3.30±0.03 and 1.28±0.0 %, respectively. Residual sugar content was 8.8 ± 0.0 °Brix and ethanol content was 14.00 %. Any residual pesticides were not detected over acceptable range. Overall, the ginseng berry extract were valuable food stuffs for the manufacture of new ginseng product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ginseng%20berry" title="ginseng berry">ginseng berry</a>, <a href="https://publications.waset.org/abstracts/search?q=ginseng%20berry%20wine" title=" ginseng berry wine"> ginseng berry wine</a>, <a href="https://publications.waset.org/abstracts/search?q=ginsenoside" title=" ginsenoside"> ginsenoside</a>, <a href="https://publications.waset.org/abstracts/search?q=panax%20ginseng" title=" panax ginseng"> panax ginseng</a> </p> <a href="https://publications.waset.org/abstracts/53357/production-of-ginseng-berry-wines-and-analysis-of-their-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53357.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">297</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">121</span> Sensory Acceptability of Novel Sorrel/Roselle (Hibiscus sabdariffa L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tamara%20Anderson">Tamara Anderson</a>, <a href="https://publications.waset.org/abstracts/search?q=Neela%20Badrie"> Neela Badrie</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Plant phenolics which are found in red grape wine, have received considerable attention due to their potential antioxidant activity. Grape by-products contain large amounts of phenolic compounds, mostly flavonoids at high concentrations of 1000-1800 mg/L. Plant phenolics contribute to the flavor, and nutritional value. Sorrel or roselle (Hibiscus sabdariffa L.) belongs to the family Malvaceae. The brilliant red pigments in sorrel calyces contain anthocyanins which are the major sources of antioxidant capacity. Consumers are demanding novel beverages that are healthier, convenient and have appealing consumer acceptance. The objectives of this study were to investigate the effects of adding grape polyphenols and the influence of presenting health claims on the sensory acceptability of the wines. Fresh red sorrel calyces were fermented into wines. The total soluble solids of the pectinase-treated sorrel puree were from 4°Brix to 23.8°Brix. Polyphenol in the form of grape pomace extract was added to sorrel wines (w/v) in specified levels to give 0. 25. 50 and 75 ppm. A focus group comprising of 12 panelists was use to select the level of polyphenol to be added to sorrel wines for sensory preference The sensory attributed of the wines which were evaluated were colour, clarity, aroma, flavor, mouth-feel, sweetness, astringency and overall preference. The sorrel wine which was most preferred from focus group evaluation was presented for hedonic rating. In the first stage of hedonic testing, the sorrel wine was served chilled at 7°C for 24 h prior to sensory evaluation. Each panelist was provided with a questionnaire and was asked to rate the wines on colour, aroma, flavor, mouth-feel, sweetness, astringency and overall acceptability using a 9-point hedonic scale. In the second stage of hedonic testing, the panelist were instructed to read a health abstract on the health benefits of polyphenolic compounds and again to rate sorrel wine with added 25 ppm polyphenol. Paired t-test was used for the analysis of the influence of presenting health information on polyphenols on hedonic scoring of sorrel wines. Focus groups found that the addition of polyphenol addition had no significant effect on sensory color and aroma but affected clarity and flavor. A 25 ppm wine was liked moderately in overall acceptability. The presentation of information on the health benefit of polyphenols in sorrel wines to panelists had no significant influence on the sensory acceptance of wine. More than half of panelists would drink this wine now and then. This wine had color L 19.86±0.68, chroma 2.10±0.12, hue° 16.90 ±3.10 and alcohol content of 13.0%. The sorrel wine was liked moderately in overall acceptability with the added polyphenols. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sorrel%20wines" title="sorrel wines">sorrel wines</a>, <a href="https://publications.waset.org/abstracts/search?q=Roselle%20Hibiscus%20sabdariffa%20L" title=" Roselle Hibiscus sabdariffa L"> Roselle Hibiscus sabdariffa L</a>, <a href="https://publications.waset.org/abstracts/search?q=novel%20wine" title=" novel wine"> novel wine</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=health%20benefits" title=" health benefits"> health benefits</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a> </p> <a href="https://publications.waset.org/abstracts/33697/sensory-acceptability-of-novel-sorrelroselle-hibiscus-sabdariffa-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33697.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">462</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">120</span> Sustainable Project Management Necessarily Implemented in the Chinese Wine Market Due to Climate Variation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ruixin%20Zhang">Ruixin Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Joel%20Carboni"> Joel Carboni</a>, <a href="https://publications.waset.org/abstracts/search?q=Songchenchen%20Gong"> Songchenchen Gong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Since the Sustainable Development Goals (SDGs) officially became the 17 development goals set by the United Nations in 2015, it has become an inevitable trend in project management development globally. Since Sustainability and glob-alization are the main focus and trends in the 21st century, project management contains system-based optimization, and or-ganizational humanities, environmental protection, and economic development. As a populous country globally, with the advanced development of economy and technology, China becomes one of the biggest markets in the wine industry. However, the develop-ment of society also brings specific environmental issues. Climate changes have already brought severe impacts on the Chinese wine market, including consumer behavior, wine production activities, and organizational humanities. Therefore, the implementation of sustainable project management in Chinese wine market is essential. Surveys based analysis is the primary method to interpret how the climate variation effect the Chinese wine market and the importance of sustainable project management implementation for green market growth in China. This paper proposes the CWW Conceptual model that can be used in the wine industry, the new 7 Drivers Model, and SPM Framework to interpret the main drivers that impact project management implementation in the wine industry and to offer the directions to wine companies in China which would help them to achieve the green growth. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=project%20management" title="project management">project management</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a>, <a href="https://publications.waset.org/abstracts/search?q=green%20growth" title=" green growth"> green growth</a>, <a href="https://publications.waset.org/abstracts/search?q=climate%20changes" title=" climate changes"> climate changes</a>, <a href="https://publications.waset.org/abstracts/search?q=Chinese%20wine%20market" title=" Chinese wine market"> Chinese wine market</a> </p> <a href="https://publications.waset.org/abstracts/133100/sustainable-project-management-necessarily-implemented-in-the-chinese-wine-market-due-to-climate-variation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/133100.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">127</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">119</span> Steps to Create a Wine Tourism Product Based on Storytelling</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yorgos%20Darlas">Yorgos Darlas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This original research aims at creating a wine tourism experience specially designed for Thessaloniki, based on retsina, a traditional Greek wine produced continuously since 5400 BC. Wine is a staple of the Greek dinner table, and this is particularly true for Thessaloniki, a city with a rich culinary tradition member of the UNESCO Creative Cities Network for gastronomy. Our methodology is based on historical and folklore research in order to shed light on the history and culture around the production and enjoyment of wine. In addition, we use quantitative and qualitative market research with the aim of recording modern habits and trends related to wine enjoyment. The above research has revealed the habits, rules, and rituals of the people of Thessaloniki, demonstrating the close link between the city’s culinary heritage and retsina. Thanks to this close link, the people of the city have a strong emotional bond with retsina, always ready to share a relevant story loaded with memories. Based on the findings of the research, our aim is to create a new wine tourism product for Thessaloniki based on storytelling. This wine tourism experience will provide visitors with the opportunity to discover the city through the personal stories of locals. At the same time, they will be acquainted with the history and the culture of retsina by visiting landmarks associated with its production and consumption and discovering the city’s multifaceted gastronomic heritage through pairings with retsina. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=retsina" title="retsina">retsina</a>, <a href="https://publications.waset.org/abstracts/search?q=Thessaloniki" title=" Thessaloniki"> Thessaloniki</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20tourism" title=" wine tourism"> wine tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=marketing" title=" marketing"> marketing</a>, <a href="https://publications.waset.org/abstracts/search?q=storytelling" title=" storytelling"> storytelling</a> </p> <a href="https://publications.waset.org/abstracts/162333/steps-to-create-a-wine-tourism-product-based-on-storytelling" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/162333.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">75</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">118</span> Effect of Processing Parameters on the Physical Properties of Pineapple Pomace Based Aquafeed</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Oluwafemi%20Babatunde%20Oduntan">Oluwafemi Babatunde Oduntan</a>, <a href="https://publications.waset.org/abstracts/search?q=Isaac%20A.%20Bamgboye"> Isaac A. Bamgboye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The solid waste disposal and its management from pineapple juice processing constitute environmental contamination affecting public health. The use of this by-product called pomace has potentials to reduce cost of aquafeed. Pineapple pomace collected after juice extraction was dried and milled. The interactive effects of feeding rate (1.28, 1.44 and 1.60kg/min), screw speed (305, 355 and 405rpm), moisture content (16, 19 and 22%), temperatures (60, 80, 100 and 120°C), cutting speed (1300, 1400 and 1500rpm), pomace inclusion ratio (5, 10, 15, 20%) and open surface die (50, 75 and 100%) on the extrudate physical properties (bulk density, unit density, expansion ratio, durability and floatability) were investigated using optimal custom design (OCD) matrix and response surface methodology. The predicted values were found to be in good agreement with the experimental values for, expansion ratio, durability and floatability (R2 = 0.7970; 0.9264; 0.9098 respectively) with the exceptions of unit density and bulk density (R2 = 0.1639; 0.2768 respectively). All the extrudates showed relatively high floatability, durability. The inclusion of pineapple pomace produced less expanded and more compact textured extrudates. Results indicated that increased in the value of pineapple pomace, screw speed, feeding rate decreased unit density, bulk density, expansion ratio, durability and floatability of the extrudate. However, increasing moisture content of feed mash resulted in increase unit density and bulk density. Addition of extrusion temperature and cutting speed increased the floatability and durability of extrudate. The proportion of pineapple pomace in aquafeed extruded product was observed to have significantly lower effect on the selected responses. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aquafeed" title="aquafeed">aquafeed</a>, <a href="https://publications.waset.org/abstracts/search?q=extrusion" title=" extrusion"> extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20properties" title=" physical properties"> physical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20pomace" title=" pineapple pomace"> pineapple pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=waste" title=" waste"> waste</a> </p> <a href="https://publications.waset.org/abstracts/68817/effect-of-processing-parameters-on-the-physical-properties-of-pineapple-pomace-based-aquafeed" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68817.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">271</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">117</span> Sensory Gap Analysis on Port Wine Promotion and Perceptions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jos%C3%A9%20Manue%20Carvalho%20Vieira">José Manue Carvalho Vieira</a>, <a href="https://publications.waset.org/abstracts/search?q=Mariana%20Magalh%C3%A3es"> Mariana Magalhães</a>, <a href="https://publications.waset.org/abstracts/search?q=Elizabeth%20Serra"> Elizabeth Serra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Port Wine industry is essential to Portugal because it carries a tangible cultural heritage and for social and economic reasons. Positioned as a luxury product, brands need to pay more attention to the new generation's habits, preferences, languages, and sensory perceptions. Healthy lifestyles, anti-alcohol campaigns, and digitalisation of their buying decision process need to be better understood to understand the wine market in the future. The purpose of this study is to clarify the sensory perception gap between Port Wine descriptors promotion and the new generation's perceptions to help wineries to align their strategies. Based on the interpretivist approach - multiple methods and techniques (mixed-methods), different world views and different assumptions, and different data collection methods and analysis, this research integrated qualitative semi-structured interviews, Port Wine promotion contents, and social media perceptions mined by Sentiment Analysis Enginius algorithm. Findings confirm that Port Wine CEOs' strategies, brands' promotional content, and social perceptions are not sufficiently aligned. The central insight for Port Wine brands' managers is that there is a long and continuous work of understanding and associating their descriptors with the most relevant perceptual values and criteria of their targets to reposition (when necessary) and sustainably revitalise their brands. Finally, this study hypothesised a sensory gap that leads to a decrease in consumption, trying to find recommendations on how to transform it into an advantage for a better attraction towards the young age group (18-25). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=port%20wine" title="port wine">port wine</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20habits" title=" consumer habits"> consumer habits</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20gap%20analysis" title=" sensory gap analysis"> sensory gap analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20marketing" title=" wine marketing"> wine marketing</a> </p> <a href="https://publications.waset.org/abstracts/141747/sensory-gap-analysis-on-port-wine-promotion-and-perceptions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/141747.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">246</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">116</span> Wine Tourism in Rural Russia: Perceptions of Vineyard Managers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jeremy%20Schultz">Jeremy Schultz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of this study was to understand the perceptions of vineyard managers in the Krasnodar Region of Southern Russia located between the city of Kransnodar and the Black Sea. In recent years, wine tourism throughout the region has seen tremendous growth due in part to the concurrent growth in the number of tourists vacationing at the Black Sea. This trend has contributed to the development of large-scale wine operations developing in numerous rural locations along the tourists’ travel path. Niche areas of tourism, such as wine tourism, have proven to provide economic viability for rural communities all around the world. Understanding their shared group characteristics while honoring their unique qualities as individuals aids in responsible wine tourism development that provides a sense of well-being for the communities and stakeholders involved. Semi-structured interviews and lived experience methodologies were used in locations that were associated with wine food tourism operations. By understanding management perspectives, it lends insight into sustainable destination management and wine tourism product development, furthering our progress toward ethical, responsible, and financially feasible operations. This research also represents a collaborative effort between Russia and the United States that supports an agenda of sustainable destination development and management. As a global community, we need to continue to investigate stakeholder perceptions and strategic management techniques that best support the pillars upon which responsible tourism was founded. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wine%20tourism" title="wine tourism">wine tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=tourism%20development" title=" tourism development"> tourism development</a>, <a href="https://publications.waset.org/abstracts/search?q=Russia" title=" Russia"> Russia</a>, <a href="https://publications.waset.org/abstracts/search?q=rural%20tourism" title=" rural tourism"> rural tourism</a> </p> <a href="https://publications.waset.org/abstracts/121456/wine-tourism-in-rural-russia-perceptions-of-vineyard-managers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/121456.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">136</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">115</span> The Influence of Apple Pomace on Colour and Chemical Composition of Extruded Corn Snack Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jovana%20Petrovic">Jovana Petrovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Biljana%20Pajin"> Biljana Pajin</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivana%20Loncarevic"> Ivana Loncarevic</a>, <a href="https://publications.waset.org/abstracts/search?q=Aleksandar%20Fistes"> Aleksandar Fistes</a>, <a href="https://publications.waset.org/abstracts/search?q=Antun%20Jozinivic"> Antun Jozinivic</a>, <a href="https://publications.waset.org/abstracts/search?q=Durdica%20Ackar"> Durdica Ackar</a>, <a href="https://publications.waset.org/abstracts/search?q=Drago%20Subaric"> Drago Subaric</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recovery of food wastes and their conversion to economically viable products will play a vital role for the management strategies in the years to come. Apple pomace may be considered as wastes, but they contain considerable amounts of high value reusable materials. Apple pomace, the by-product of apple juice and cider production, is a good source of fibre, particularly insoluble one. The remaining apple pulp contains 12% dry residue, which is half dietary fibre. Another remarkable aspect is its richness in polyphenols, components with antioxidant activity. Apple pomace could be an interesting alternative source for fibre and polyphenols in extruded corn meals. The extruded corn meals with the addition of finely ground apple pomace were prepared (the ratio of corn meal: apple pomace was 85:15 and 70:30). Characterization of the extrudates in terms of determining the chemical composition and colour was performed. The color of samples was measured by MINOLTA Chroma Meter CR-400 (Minolta Co., Ltd., Osaka, Japan) using D 65 lighting, a 2º standard observer angle and an 8-mm aperture in the measuring head. The following CIELab color coordinates were determined: L* – lightness, a* – redness to greenness and b* – yellowness to blueness. Protein content decreased significantly from 7.91% to 5.19% with increase in pomace from 0% to 30%, while total fibre content increase from 3.39% to 16.62%. The apple pomace addition produced extrudates with a significantly lower L* value and significantly higher a* value. This study has been fully supported by the Provincial Secretariat for High Education and Scientific Research of the Government of Autonomous Province of Vojvodina, Republic of Serbia, project 142-451-2483/2017 and the Ministry of Science and Technological Development of the Republic of Serbia (Project no. 31014). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple%20pomace" title="apple pomace">apple pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20composition" title=" chemical composition"> chemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=colour" title=" colour"> colour</a>, <a href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products" title=" extruded corn snack products"> extruded corn snack products</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste%20recovery" title=" food waste recovery"> food waste recovery</a> </p> <a href="https://publications.waset.org/abstracts/93898/the-influence-of-apple-pomace-on-colour-and-chemical-composition-of-extruded-corn-snack-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/93898.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">225</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">114</span> Distribution of Antioxidants between Sour Cherry Juice and Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sonja%20Djilas">Sonja Djilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Gordana%20%C4%86etkovi%C4%87"> Gordana Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20%C4%8Canadanovi%C4%87-Brunet"> Jasna Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Sla%C4%91ana%20Staj%C4%8Di%C4%87"> Slađana Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Vuli%C4%87"> Jelena Vulić</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Vin%C4%8Di%C4%87"> Milica Vinčić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent years, interest in food rich in bioactive compounds, such as polyphenols, increased the advantages of the functional food products. Bioactive components help to maintain health and prevention of diseases such as cancer, cardiovascular and many other degenerative diseases. Recent research has shown that the fruit pomace, a byproduct generated from the production of juice, can be a potential source of valuable bioactive compounds. The use of fruit industrial waste in the processing of functional foods represents an important new step for the food industry. Sour cherries have considerable nutritional, medicinal, dietetic and technological value. According to the production volume of cherries, Serbia ranks seventh in the world, with a share of 7% of the total production. The use of sour cherry pomace has so far been limited to animal feed, even though it can be potentially a good source of polyphenols. For this study, local variety of sour cherry cv. ‘Feketićka’ was chosen for its more intensive taste and deeper red color, indicating high anthocyanin content. The contents of total polyphenols, flavonoids and anthocyanins, as well as radical scavenging activity on DPPH radicals and reducing power of sour cherry juice and pomace were compared using spectrophotometrical assays. According to the results obtained, 66.91% of total polyphenols, 46.77% of flavonoids, 46.77% of total anthocyanins and 47.88% of anthocyanin monomers from sour cherry fruits have been transferred to juice. On the other hand, 29.85% of total polyphenols, 33.09% of flavonoids, 53.23% of total anthocyanins and 52.12% of anthocyanin monomers remained in pomace. Regarding radical scavenging activity, 65.51% of Trolox equivalents from sour cherries were exported to juice, while 34.49% was left in pomace. However, reducing power of sour cherry juice was much stronger than pomace (91.28% and 8.72% of Trolox equivalents from sour cherry fruits, respectively). Based on our results it can be concluded that sour cherry pomace is still a rich source of natural antioxidants, especially anthocyanins with coloring capacity, therefore it can be used for dietary supplements development and food fortification. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=pomace" title=" pomace"> pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20cherry" title=" sour cherry"> sour cherry</a> </p> <a href="https://publications.waset.org/abstracts/46655/distribution-of-antioxidants-between-sour-cherry-juice-and-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46655.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">325</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">113</span> Antiplatelet Activity of Nitrated Fatty Acids from Tomato Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lyanne%20Rodriguez">Lyanne Rodriguez</a>, <a href="https://publications.waset.org/abstracts/search?q=Eduardo%20Fuente"> Eduardo Fuente</a>, <a href="https://publications.waset.org/abstracts/search?q=Andr%C3%A9s%20Trostchansky"> Andrés Trostchansky</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivan%20Palomo"> Ivan Palomo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cardiovascular diseases (CVD) are the leading cause of death in the world. The development of platelet-rich thrombi has been considered a trigger for acute cardiovascular events. A healthy diet, rich in fruit and vegetables, has been related to increased protection against cardiovascular events. Previous studies have observed that tomato pomace has a potent antiplatelet activity, due could be attributed to its high content of fatty acids (> 30%). It has been shown that unsaturated fatty acids can undergo endogenous intracellular nitration reactions during digestion after lipid consumption. Additionally, nitrated fatty acids (NO2-FA) can significantly reduce atherosclerotic lesion formation, inhibiting the expression of adhesion molecules on dysfunctional endothelium and platelet activation. In this work, we have proposed the nitration of fatty acids present in tomato pomace to improve its antiplatelet action. The gastric digestion of the tomato pomace allowed the nitration of the fatty acids, while by HPLC/MS/MS we were able to identify and quantify the nitrated fatty acids. The nitrated tomase extracts showed antiplatelet potential when platelets were stimulated with TRAP-6 and collagen. This activity was related to the presence of nitrated linoleic acid, which inhibited platelet activation by flow cytometry. The knowledge about the antiplatelet activity of nitrated fatty acids from tomato pomace will further develop new and more effective agents. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cardiovascular" title="cardiovascular">cardiovascular</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20extracts" title=" tomato extracts"> tomato extracts</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrated%20fatty%20acids" title=" nitrated fatty acids"> nitrated fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=antiplatelet%20activity" title=" antiplatelet activity"> antiplatelet activity</a> </p> <a href="https://publications.waset.org/abstracts/161607/antiplatelet-activity-of-nitrated-fatty-acids-from-tomato-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/161607.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">67</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=wine%20pomace&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=wine%20pomace&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=wine%20pomace&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=wine%20pomace&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=wine%20pomace&page=2" rel="next">&rsaquo;</a></li> 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