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production</title> <meta name="description" content="Search results for: wine production"> <meta name="keywords" content="wine production"> <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 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action="https://publications.waset.org/abstracts/search"> <div 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 production"> <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> 7504</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: wine production</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7504</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">7503</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">7502</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">7501</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">7500</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">7499</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">7498</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">7497</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">7496</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">7495</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">7494</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">7493</span> Simulation of Polymeric Precursors Production from Wine Industrial Organic Wastes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tanapoom%20Phuncharoen">Tanapoom Phuncharoen</a>, <a href="https://publications.waset.org/abstracts/search?q=Tawiwat%20Sriwongsa"> Tawiwat Sriwongsa</a>, <a href="https://publications.waset.org/abstracts/search?q=Kanita%20Boonruang"> Kanita Boonruang</a>, <a href="https://publications.waset.org/abstracts/search?q=Apichit%20Svang-Ariyaskul"> Apichit Svang-Ariyaskul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The production of dimethyl acetal, isovaleradehyde, and pyridine were simulated using Aspen Plus simulation. Upgrading cleaning water from wine industrial production is the main objective of the project. The winery waste composes of acetaldehyde, methanol, ethyl acetate, 1-propanol, water, isoamyl alcohol, and isobutanol. The project is separated into three parts; separation, reaction, and purification. Various processes were considered to maximize the profit along with obtaining high purity and recovery of each component with optimum heat duty. The results show a significant value of the product with purity more than 75% and recovery over 98%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dimethyl%20acetal" title="dimethyl acetal">dimethyl acetal</a>, <a href="https://publications.waset.org/abstracts/search?q=pyridine" title=" pyridine"> pyridine</a>, <a href="https://publications.waset.org/abstracts/search?q=wine" title=" wine"> wine</a>, <a href="https://publications.waset.org/abstracts/search?q=aspen%20plus" title=" aspen plus"> aspen plus</a>, <a href="https://publications.waset.org/abstracts/search?q=isovaleradehyde" title=" isovaleradehyde"> isovaleradehyde</a>, <a href="https://publications.waset.org/abstracts/search?q=polymeric%20precursors" title=" polymeric precursors"> polymeric precursors</a> </p> <a href="https://publications.waset.org/abstracts/2273/simulation-of-polymeric-precursors-production-from-wine-industrial-organic-wastes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2273.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">327</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">7492</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">7491</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">7490</span> The Impact of the Genetic Groups of Microorganisms on the Production of Mousy-Compounds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pierre%20Moulis">Pierre Moulis</a>, <a href="https://publications.waset.org/abstracts/search?q=Markus%20Herderich"> Markus Herderich</a>, <a href="https://publications.waset.org/abstracts/search?q=Doris%20Rauhut"> Doris Rauhut</a>, <a href="https://publications.waset.org/abstracts/search?q=Patricia%20Ballestra"> Patricia Ballestra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, it is starting to be more frequent to detect wines with mousy off-flavor. The reasons behind this could be the significant decrease in sulphur dioxide, the increase in pH, and the trend for spontaneous fermentation in wine. This off-flavor can be produced by Brettanomyces bruxellensis or some Lactic acid bacteria. So far there is no study working on the influence of the genetic group on the production of these microorganisms. Objectives: The objectives of this research are to increase knowledge and to have a better understanding of the microbiological phenomena related to the production of the mousy off-flavor in the wine. Methodologies: In this research, microorganisms were screened in an N-heterocycle assay medium (this medium contained all known precursors) and the production of mousy compounds was quantified by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS). Main contributions: Brettanomyces bruxellensis and Oenococcus oeni could produce mousiness at a different amount depending on the strain. But there is no group effect. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mousy%20off-flavor" title="mousy off-flavor">mousy off-flavor</a>, <a href="https://publications.waset.org/abstracts/search?q=wine" title=" wine"> wine</a>, <a href="https://publications.waset.org/abstracts/search?q=Brettanomyces%20bruxellensis" title=" Brettanomyces bruxellensis"> Brettanomyces bruxellensis</a>, <a href="https://publications.waset.org/abstracts/search?q=Oenococcus%20oeni" title=" Oenococcus oeni"> Oenococcus oeni</a> </p> <a href="https://publications.waset.org/abstracts/154006/the-impact-of-the-genetic-groups-of-microorganisms-on-the-production-of-mousy-compounds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154006.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">101</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">7489</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">7488</span> An Exploratory Entrepreneurial Study of Wine Production in Namibia: A Case of Grape Farmers in Ausenkehr, Namibia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wilfred%20Isak%20April">Wilfred Isak April</a>, <a href="https://publications.waset.org/abstracts/search?q=Anthony%20Adenyanju"> Anthony Adenyanju</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Research has proven that no other beverage has been adored and criticized at the same time as wine. It is important to reiterate that a selected grape production that results in the manufacturing of wine should be scrutinized with the greatest care. In addition, it should be laid down until optimum maturity, carefully selected for serving and ritually tasted by likeminded individuals. This paper aims to explore the entrepreneurial opportunities available through wine production in Namibia. In our daily lives, to the naked eye, consumers usually buy a bottle of wine according to affordability and what is on offer at the moment, sometimes get themselves intoxicated and also finish the bottle on the same day it has been purchased. When taking this as a comparison to those who are accustomed to grape production and wine-producing regions, it is usually a beverage purchased from the local produce cooperative, resembling a dispenser from a petrol pump at a fuel/gas station, usually taken home more than 5 liters at a particular point in time and enjoy it with a meal. It is very important to highlight that grapes are a non-climatic type of fruit, which usually occurs in clusters. Bringing it closer to context, this paper is based on the Republic of Namibia, which is a developing economy with so much potential. A qualitative research methodology will be applied with a purposive sampling technique. Moreover, in this study, a sample of 50 grape farmers will be interviewed. Data will be collected through in-depth interviews and thematic analysis was used to analyze the data. The envisaged results clearly illustrate that grape production contributes significantly not only to households but also to the larger economy. Studies of this nature are of crucial importance to Namibia since the country became a signatory of the General Agreement on Tariffs and Trade (GATT) in 1993 and has also become a subsequent member of the World Trade Organisation (WTO) subsequent to its creation after signing the Marrakech agreement in 1994. Given the latter mentioned, Namibia has made a commitment to the directives of WTO, meaning Namibian manufacturers have to compete in the global market. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wine%20production" title="wine production">wine production</a>, <a href="https://publications.waset.org/abstracts/search?q=entrepreneurship" title=" entrepreneurship"> entrepreneurship</a>, <a href="https://publications.waset.org/abstracts/search?q=innovation" title=" innovation"> innovation</a>, <a href="https://publications.waset.org/abstracts/search?q=development" title=" development"> development</a>, <a href="https://publications.waset.org/abstracts/search?q=Namibia" title=" Namibia"> Namibia</a>, <a href="https://publications.waset.org/abstracts/search?q=internalisation" title=" internalisation"> internalisation</a>, <a href="https://publications.waset.org/abstracts/search?q=creativity" title=" creativity"> creativity</a> </p> <a href="https://publications.waset.org/abstracts/188183/an-exploratory-entrepreneurial-study-of-wine-production-in-namibia-a-case-of-grape-farmers-in-ausenkehr-namibia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/188183.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">32</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">7487</span> Economics of Precision Mechanization in Wine and Table Grape Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dean%20A.%20McCorkle">Dean A. McCorkle</a>, <a href="https://publications.waset.org/abstracts/search?q=Ed%20W.%20Hellman"> Ed W. Hellman</a>, <a href="https://publications.waset.org/abstracts/search?q=Rebekka%20M.%20Dudensing"> Rebekka M. Dudensing</a>, <a href="https://publications.waset.org/abstracts/search?q=Dan%20D.%20Hanselka"> Dan D. Hanselka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The motivation for this study centers on the labor- and cost-intensive nature of wine and table grape production in the U.S., and the potential opportunities for precision mechanization using robotics to augment those production tasks that are labor-intensive. The objectives of this study are to evaluate the economic viability of grape production in five U.S. states under current operating conditions, identify common production challenges and tasks that could be augmented with new technology, and quantify a maximum price for new technology that growers would be able to pay. Wine and table grape production is primed for precision mechanization technology as it faces a variety of production and labor issues. Methodology: Using a grower panel process, this project includes the development of a representative wine grape vineyard in five states and a representative table grape vineyard in California. The panels provided production, budget, and financial-related information that are typical for vineyards in their area. Labor costs for various production tasks are of particular interest. Using the data from the representative budget, 10-year projected financial statements have been developed for the representative vineyard and evaluated using a stochastic simulation model approach. Labor costs for selected vineyard production tasks were evaluated for the potential of new precision mechanization technology being developed. These tasks were selected based on a variety of factors, including input from the panel members, and the extent to which the development of new technology was deemed to be feasible. The net present value (NPV) of the labor cost over seven years for each production task was derived. This allowed for the calculation of a maximum price for new technology whereby the NPV of labor costs would equal the NPV of purchasing, owning, and operating new technology. Expected Results: The results from the stochastic model will show the projected financial health of each representative vineyard over the 2015-2024 timeframe. Investigators have developed a preliminary list of production tasks that have the potential for precision mechanization. For each task, the labor requirements, labor costs, and the maximum price for new technology will be presented and discussed. Together, these results will allow technology developers to focus and prioritize their research and development efforts for wine and table grape vineyards, and suggest opportunities to strengthen vineyard profitability and long-term viability using precision mechanization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=net%20present%20value" title="net present value">net present value</a>, <a href="https://publications.waset.org/abstracts/search?q=robotic%20technology" title=" robotic technology"> robotic technology</a>, <a href="https://publications.waset.org/abstracts/search?q=stochastic%20simulation" title=" stochastic simulation"> stochastic simulation</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20and%20table%20grapes" title=" wine and table grapes"> wine and table grapes</a> </p> <a href="https://publications.waset.org/abstracts/70990/economics-of-precision-mechanization-in-wine-and-table-grape-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70990.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">260</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">7486</span> Experimental Study for Examination of Nature of Diffusion Process during Wine Microoxygenation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ilirjan%20Malollari">Ilirjan Malollari</a>, <a href="https://publications.waset.org/abstracts/search?q=Redi%20Buzo"> Redi Buzo</a>, <a href="https://publications.waset.org/abstracts/search?q=Lorina%20Lici"> Lorina Lici</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was done for the characterization of polyphenols changes of anthocyanins, flavonoids, the color intensity and total polyphenols index, maturity and oxidation index during the process of micro-oxygenation of wine that comes from a specific geographic area in the southeastern region of the country. Also, through mathematical modeling of the oxygen distribution within solution of wort for wine fermentation, was shown the strong impact of carbon dioxide present in the liquor. Analytical results show periodic increases of color intensity and tonality, reduction level of free anthocyanins and flavonoids free because of polycondensation reactions between tannins and anthocyanins, increased total polyphenols index and decrease the ratio between the flavonoids and anthocyanins offering a red stabilize wine proved by sensory degustation tasting for color intensity, tonality, body, tannic perception, taste and remained back taste which comes by specific area associated with environmental indications. Micro-oxygenation of wine is a wine-making technique, which consists in the addition of small and controlled amounts of oxygen in the different stages of wine production but more efficiently after end of alcoholic fermentation. The objectives of the process include improved mouth feel (body and texture), color enhanced stability, increased oxidative stability, and decreased vegetative aroma during polyphenols changes process. A very important factor is polyphenolics organic grape composition strongly associated with the environment geographical specifics area in which it is grown the grape. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=micro%20oxygenation" title="micro oxygenation">micro oxygenation</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=environment" title=" environment"> environment</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20stability" title=" wine stability"> wine stability</a>, <a href="https://publications.waset.org/abstracts/search?q=diffusion%20modeling" title=" diffusion modeling"> diffusion modeling</a> </p> <a href="https://publications.waset.org/abstracts/52089/experimental-study-for-examination-of-nature-of-diffusion-process-during-wine-microoxygenation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52089.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">210</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">7485</span> Assessment the Impact of Changes in Cultivation Pattern from Grape to Apple on Drying up of Urmia Lake </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nasser%20Karami">Nasser Karami</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Urmia grapes have been famous for centuries and have been among the most desirable in the production of wine. Interestingly, evidence shows that the Urmia region was the first place in the world where wine was produced and consumed. In fact, the grapes known as “Shiraz” and made popular by “Shiraz Wine” are the grapes cultivated as a local species especially in the West Azerbaijan watershed basin and exported to Europe. But after the Islamic Revolution, because the production, usage, and sale of wine were unlawful (under Islamic rule), they decided to cultivate apples instead of grapes. Before Islamic revolution, about 50 percent of the gardens were producing grapes, but the apple groves took up less than 1.5 percent (100 hectares). Three years after the revolution, in 1982, people were swept up in the revolutionary excitement and grape cultivation decreased, using less than 10 percent of the garden area. Important is the fact that an apple tree needs 12 times more water than a grapevine, it should be noted that in terms of water usage in the area, the agricultural area has not been increased by 2 or 4 times but rather by 12 times. Evaluation of this study showed that contrary to official reports, climate change isn’t major cause of drying up Urmia Lake and 65 percent of this environmental crisis happened due to spreading unsustainable agricultural in basin of this lake. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cultivation%20pattern" title="cultivation pattern">cultivation pattern</a>, <a href="https://publications.waset.org/abstracts/search?q=unsustainable%20agriculture" title=" unsustainable agriculture"> unsustainable agriculture</a>, <a href="https://publications.waset.org/abstracts/search?q=urmia%20lake%20drying" title=" urmia lake drying"> urmia lake drying</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20managment" title=" water managment"> water managment</a> </p> <a href="https://publications.waset.org/abstracts/30769/assessment-the-impact-of-changes-in-cultivation-pattern-from-grape-to-apple-on-drying-up-of-urmia-lake" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30769.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">344</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">7484</span> Screening of High-Alcohol Producing Yeasts for Manufacturing Process of Whisky</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Byeong-Uk%20Lim">Byeong-Uk Lim</a>, <a href="https://publications.waset.org/abstracts/search?q=Young-Ran%20Song"> Young-Ran Song</a>, <a href="https://publications.waset.org/abstracts/search?q=Sang-Ho%20Baik"> Sang-Ho Baik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to develop yeast starters for scientific alcohol production and systematic quality control of whisky. A total of 389 yeast strains were isolated from traditional Korean fermentation starter (nuruk) and rice wine (makgeolli), and ten strains were finally selected for their high alcohol productivities, in which their alcohol productions were above 17.3% (v/v) during 10 days under two steps of glucose feeding condition (30% and then 15%, w/v). By 18s rDNA sequence analysis, all strains were identified as Saccharomyces cerevisiae (SC), and they can grow well under 50% (w/v) glucose and 10% (v/v) ethanol conditions. Furthermore, the capability of ten different SC strains to ferment rice wine for whisky was studied. Rice wine was fermented with only steamed rice, water, and two types of enzymes (glucoamylase and α-amylase) during 14 days at 25 °C, and then their oenological properties have been determined. As the results, the fermented rice wines indicated the final pH range of 4.24-4.38 and acidity range of 0.12-0.18. The highest ethanol production of 20.2% (v/v) was found in the fermentation with a SC-156 strain, whereas SC-92 (16.8%) and SC-119 (16.4%) showed significantly lowest ethanol productions. In addition, the residual sugar contents showed negative correlation with alcohol contents. Moreover, this study focused on nucleotide polymorphisms in the MSN2 and MSN4 genes to investigate the cause of the defective stress responses in yeast. Consequently, it was also confirmed that the deletion of the N termini of Msn4p from identified point mutations in SC-63, SC-95, SC-156, SC-158, and SC-160 strains. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=yeast" title="yeast">yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=high-alcohol" title=" high-alcohol"> high-alcohol</a>, <a href="https://publications.waset.org/abstracts/search?q=whisky" title=" whisky"> whisky</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20wine" title=" rice wine"> rice wine</a> </p> <a href="https://publications.waset.org/abstracts/41058/screening-of-high-alcohol-producing-yeasts-for-manufacturing-process-of-whisky" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41058.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">323</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">7483</span> Tasting and Touring: Chinese Consumers’ Experiences with Australian Wine and Winery Tour: A Case Study of Sirromet Wines, Queensland</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ning%20Niu">Ning Niu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study hinges on consumer taste, food industry (wine production) and cultural consumption (vineyard tourism) which are related to the Chinese market, consumers, and visitors traveling to Australian vineyards. The research topic can be summed up as: the economic importance of the Chinese market on Australian wine production; the economic importance of the Chinese market have an impact on how Australian wine is produced or packaged; the impact of mass Chinese wine tourism on Australian vineyards; the gendered and cultured experience of wine tourism for Chines visitors. This study aims to apply the theories of Pierre Bourdieu into the research in food industry and cultural consumption; investigate Chinese experiences with Australian wine products and vineyard tours; to explore the cultural, gendered and class influences on their experiences. The academic background covers the concepts of habitus, taste, capital proposed by Pierre Bourdieu along with long-lasting concepts within China’s cultural context including mianzi (face, dignity/honor/hierarchy) and guanxi (connections/social network), in order to develop new perspectives to study the tastes of Chinese tourists coming to Australia for wine experiences. The documents cited from Australian government or industries will be interpreted, and the analysis of data will constitute the economic background for this current study. The study applies qualitative research and draws from the fieldwork, choosing ethnographic observation, interviews, personal experiences and discursive analysis of government documents and tourism documents. The expected sample size includes three tourism professionals, two or three local Australian wine producers, and 20 to 30 Chinese wine consumers and visitors travelling to Australian vineyards. An embodied ethnography will be used to observe the Chinese participants’ feelings, thoughts, and experiences of their engagement with Australian wine and vineyards. The researcher will interview with Chinese consumers, tourism professionals, and Australian winemakers to collect primary data. Note-taking, picture-taking, and audio-recording will be adopted with informants’ permissions. Personal or group interview will be last for 30 and 60 minutes respectively. Personal experiences of the researcher have been analyzed to respond to some research questions, and have accumulated part of primary data (e.g., photos and stories) to discover how 'mianzi' and 'guanxi' influence Australian wine and tourism industries to meet the demands’ of Chinese consumers. At current stage, the secondary data from analysis of official and industrial documents has proved the economic importance of Chinese market is influencing Australian wine and tourism industries. And my own experiences related to this study, in some sense, has proved the Chinese cultural concepts (mianzi and guanxi) are influencing the Australian wine production and package along with vineyard tours. Future fieldwork will discover more in this research realm, contribute more to knowledge. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=habitus" title="habitus">habitus</a>, <a href="https://publications.waset.org/abstracts/search?q=taste" title=" taste"> taste</a>, <a href="https://publications.waset.org/abstracts/search?q=capital" title=" capital"> capital</a>, <a href="https://publications.waset.org/abstracts/search?q=mianzi" title=" mianzi"> mianzi</a>, <a href="https://publications.waset.org/abstracts/search?q=guanxi" title=" guanxi"> guanxi</a> </p> <a href="https://publications.waset.org/abstracts/99743/tasting-and-touring-chinese-consumers-experiences-with-australian-wine-and-winery-tour-a-case-study-of-sirromet-wines-queensland" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/99743.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">130</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">7482</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">7481</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">7480</span> A Novel Marketable Dried Mixture for High-Quality Sweet Wine Production in Domestic Refrigerator Using Tubular Cellulose</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ganatsios%20Vassilios">Ganatsios Vassilios</a>, <a href="https://publications.waset.org/abstracts/search?q=Terpou%20Antonia"> Terpou Antonia</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Kanellaki"> Maria Kanellaki</a>, <a href="https://publications.waset.org/abstracts/search?q=Bekatorou%20Argyro"> Bekatorou Argyro</a>, <a href="https://publications.waset.org/abstracts/search?q=Athanasios%20Koutinas"> Athanasios Koutinas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, a new fermentation technology is proposed with potential application in home wine-making. Delignified cellulosic material was used to preserve Tubular Cellulose (TC), an effective fermentation support material in high osmotic pressure, low temperature, and alcohol concentration. The psychrotolerant yeast strain Saccharomyces cerevisiae AXAZ-1 was immobilized on TC to preserve a novel home wine making biocatalyst (HWB) and the entrapment was examined by SEM. Various concentrations of HWB was added in high-density grape must and the mixture was dried immediately. The dried mixture was stored for various time intervals and its fermentation examined after addition of potable water. The percentage of added water was also examined to succeed high alcohol and residual sugar concentration. The effect of low temperature (1-10 oC) on fermentation kinetics was studied revealing the ability of HBW on low-temperature sweet wine making. Sweet wines SPME GC-MS analysis revealed the promotion effect of TC on volatile by-products formation in comparison with free cells. Kinetics results and aromatic profile of final product encouraged the efforts of high-quality sweet wine making in domestic refrigerator and potential marketable opportunities are also assessed and discussed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tubular%20cellulose" title="tubular cellulose">tubular cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=sweet%20wine" title=" sweet wine"> sweet wine</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces%20cerevisiae%20AXAZ-1" title=" Saccharomyces cerevisiae AXAZ-1"> Saccharomyces cerevisiae AXAZ-1</a>, <a href="https://publications.waset.org/abstracts/search?q=residual%20sugar%20concentration" title=" residual sugar concentration"> residual sugar concentration</a> </p> <a href="https://publications.waset.org/abstracts/16045/a-novel-marketable-dried-mixture-for-high-quality-sweet-wine-production-in-domestic-refrigerator-using-tubular-cellulose" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16045.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">366</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">7479</span> Preharvest and Postharvest Factors Influencing Resveratrol, Myricetin and Quercetin Content of Wine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mariam%20Khomasuridze">Mariam Khomasuridze</a>, <a href="https://publications.waset.org/abstracts/search?q=Nino%20Chkhartishvili"> Nino Chkhartishvili</a>, <a href="https://publications.waset.org/abstracts/search?q=Irma%20Chanturia"> Irma Chanturia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The influence of preharvest and postharvest factors on resveratrol, myricetin and quercetin content of wine was studied during the experiment. The content of cis and trans resveratrol, myricetin and quercetin were analyzed by HPLC. In frame of experiment, the various factors affecting on wine composition were researched: variety, climate, viticulture practices, grape maturity, harvesting methods and wine making techniques. The results have shown that varietal potential and amount of yield play the most important role in formation of antioxidant compounds. Based on achieved results, the usage of medium roast oak chips protects resveratrol, myricetin, and quercetin from coagulation and precipitation. Compared to the control samples, the wines, produced by addition of oak chips were approximately four times richer with these antioxidant compounds. The retention of resveratrol was lowered with 45 % in wines, producing in Qvevri by Georgian traditional technology without controlling temperature during fermentation. The opposite effects in case of myricetin, quercetin and total phenolics content were determined. Their concentrations were higher with 56-78%, then in the fermented tank at 22 -25 °C. As the result of the experiment, the optimal technology scheme of wine was worked out, reached by biologically active compounds: resveratrol, myricetin, and quercetin. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=resveratrol" title="resveratrol">resveratrol</a>, <a href="https://publications.waset.org/abstracts/search?q=miricetin" title=" miricetin"> miricetin</a>, <a href="https://publications.waset.org/abstracts/search?q=quercetin" title=" quercetin"> quercetin</a>, <a href="https://publications.waset.org/abstracts/search?q=wine" title=" wine"> wine</a> </p> <a href="https://publications.waset.org/abstracts/76391/preharvest-and-postharvest-factors-influencing-resveratrol-myricetin-and-quercetin-content-of-wine" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76391.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">186</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">7478</span> Vine Growers' Climate Change Adaptation Strategies in Hungary</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gabor%20Kiraly">Gabor Kiraly</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wine regions are based on equilibria between climate, soil, grape varieties, and farming expertise that define the special character and quality of local vine farming and wine production. Changes in climate conditions may increase risk of destabilizing this equilibrium. Adaptation decisions, including adjusting practices, processes and capitals in response to climate change stresses – may reduce this risk. However, farmers’ adaptive behavior are subject to a wide range of factors and forces such as links between climate change implications and production, farm - scale adaptive capacity and other external forces that might hinder them to make efficient response to climate change challenges. This paper will aim to study climate change adaptation practices and strategies of grape growers in a way of applying a complex and holistic approach involving theories, methods and tools both from environmental and social sciences. It will introduce the field of adaptation studies as an evidence - based discourse by presenting an overview of examples from wine regions where adaptation studies have already reached an advanced stage. This will serve as a theoretical background for a preliminary research with the aim to examine the feasibility and applicability of such a research approach in the Hungarian context. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=climate%20change" title="climate change">climate change</a>, <a href="https://publications.waset.org/abstracts/search?q=adaptation" title=" adaptation"> adaptation</a>, <a href="https://publications.waset.org/abstracts/search?q=viticulture" title=" viticulture"> viticulture</a>, <a href="https://publications.waset.org/abstracts/search?q=Hungary" title=" Hungary"> Hungary</a> </p> <a href="https://publications.waset.org/abstracts/49689/vine-growers-climate-change-adaptation-strategies-in-hungary" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49689.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">237</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">7477</span> Brand Equity Tourism Destinations: An Application in Wine Regions Comparing Visitors' and Managers' Perspectives</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Gomez">M. Gomez</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Molina"> A. Molina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The concept of brand equity in the wine tourism area is an interesting topic to explore the factors that determine it. The aim of this study is to address this gap by investigating wine tourism destinations brand equity, and understanding the impact that the denomination of origin (DO) brand image and the destination image have on brand equity. Managing and monitoring the branding of wine tourism destinations is crucial to attract tourist arrivals. The multiplicity of stakeholders involved in the branding process calls for research that, unlike previous studies, adopts a broader perspective and incorporates an internal and an external perspective. Therefore, this gap by comparing managers’ and visitors’ approaches to wine tourism destination brand equity has been addressed. A survey questionnaire for data collection purposes was used. The hypotheses were tested using winery managers and winery visitors, each leading a different position relative to the wine tourism destination brand equity. All the interviews were conducted face-to-face. The survey instrument included several scales related to DO brand image, destination image, and wine tourism destination brand equity. All items were measured on seven-point Likert scales. Partial least squares was used to analyze the accuracy of scales, the structural model, and multi-group analysis to identify the differences in the path coefficients and to test the hypotheses. The results show that the positive influence of DO brand image on wine tourism destination brand equity is stronger for wineries than for visitors, but there are no significant differences between the two groups. However, there are significant differences in the positive effect of destination brand image on both wine tourism destination brand equity and DO brand image. The results of this study are important for consultants, practitioners, and policy makers. The gap between managers and visitors calls for the development of a number of campaigns to enhance the image that visitors hold and, thus, increase tourist arrivals. Events such as wine gatherings and gastronomic symposiums held at universities and culinary schools and participation in business meetings can enhance the perceptions and in turn, the added value, brand equity of the wine tourism destinations. The images of destinations and DOs can help strengthen the brand equity of the wine tourism destinations, especially for visitors. Thus, the development and reinforcement of favorable, strong, and unique destination associations and DO associations are important to increase that value. Joint campaigns are advisable to enhance the images of destinations and DOs and, as a consequence, the value of the wine tourism destination brand. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=brand%20equity" title="brand equity">brand equity</a>, <a href="https://publications.waset.org/abstracts/search?q=managers" title=" managers"> managers</a>, <a href="https://publications.waset.org/abstracts/search?q=visitors" title=" visitors"> visitors</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20tourism" title=" wine tourism"> wine tourism</a> </p> <a href="https://publications.waset.org/abstracts/114118/brand-equity-tourism-destinations-an-application-in-wine-regions-comparing-visitors-and-managers-perspectives" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/114118.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">7476</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">7475</span> Winery Owners’ Perceptions of Social Media in Promoting Wine Tourism: Case Study of Langhe, Italy</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Magali%20Canovi">Magali Canovi</a>, <a href="https://publications.waset.org/abstracts/search?q=Francesca%20Pucciarelli"> Francesca Pucciarelli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Over the past decade Langhe has developed as a wine tourism destination and has become increasingly popular on an international basis. Wine tourism has been recognized as an important business driver for wineries in Langhe and wine owners have taken advantage of this opportunity through developing a variety of tourism-related activities at their wineries, notably winery visits, wine tastings, cellar-door sales, B&Bs and/or restaurants. In order to promote these tourism-related activities and attract an increasing number of wine tourists, wineries have started to engage in social media. While tourism scholars are now well aware of the benefits social media provides to both travellers and service providers, the existing literature on social media from supplier’s perspective remains limited. Accordingly, this paper aims to fill this gap through providing new insights into how service providers, that is winery owners, exploit social media to promote tourism online. The paper explores the importance and the role of social media as part of wineries’ marketing strategies to promote wine tourism online. The focus lies on understanding, which motives drive winery owners to activate and implement social media activities in promoting wine tourism. A case study approach is adopted, using the North Italian wine region of Langhe in Piedmont. Empirical evidence is provided by a sample of 28 winery owners. An interpretivist approach to research is adopted in order to extend current understandings of social media within the context of wine tourism. In line with the interpretivist perspective, this paper uses discourse analysis (DA) as a methodological approach for analyzing and interpreting winery owners’ accounts. Three key findings emerge from this research. First, there is a general understanding among winery owners what social media represents an opportunity in promoting wine tourism – if not even a must have. Second, the majority of interviewed winery owners are currently applying to some extent social media to promote wine tourism online as well as to interact and engage with tourists directly. Lastly, a varying degree of usage of social media amongst wineries is identified, with some wineries not recognizing social media as a crucial tool in marketing communication strategies. On the other extent, some commonalities in strategies and platforms chosen can be detected by these wineries that actively participate in social media. In conclusion, the main contribution of this paper is that it extends current understandings of social media in the wine tourism context by offering valuable insights into how service providers perceive and engage in social media. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=langhe" title="langhe">langhe</a>, <a href="https://publications.waset.org/abstracts/search?q=promotion" title=" promotion"> promotion</a>, <a href="https://publications.waset.org/abstracts/search?q=social%20media" title=" social media"> social media</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20tourism" title=" wine tourism"> wine tourism</a> </p> <a href="https://publications.waset.org/abstracts/92327/winery-owners-perceptions-of-social-media-in-promoting-wine-tourism-case-study-of-langhe-italy" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/92327.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">181</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%20production&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=wine%20production&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=wine%20production&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=wine%20production&page=5">5</a></li> <li class="page-item"><a class="page-link" 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