SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

A Methodology for Evaluating How Product Characteristics Impact Choice in Retail Settings with Many Zero Observations: An Application to Restaurant Wine Purchase

Schamel, Guenter.

We develop a hedonic pricing model for German quality wine. Quality indicators for 4,141 wines are sensory awards received at the annual German wine competition and the legally required quality category as well as a set of control variables including regional origin, color, style, and their age at the time of judging. The data confirms that sensory quality awards have a significant and positive price impact. Moreover, we estimate significant relative differences between quality categories, growing regions and most of the control variables.

Tipo: Journal Article

Palavras-chave: Wine; Hedonic pricing models; Reputation; Consumer/Household Economics; Demand and Price Analysis; Marketing.

Ano: 2003

URL: http://purl.umn.edu/97975

Durham, Catherine A.; Pardoe, Iain; Vega-H, Esteban.

An approach is developed to examine the impact of product characteristics on choice using a quantity-dependent hedonic model with retail panel data. Since panel data for individual products from retail settings can include a large number of zero sales, a modification of the zero-inflated Poisson (ZIP) regression model is proposed for estimation. Results for this model compare favorably to results for alternative hurdle and negative binomial models. An application of this methodology to restaurant wine sales produces useful results regarding sensory characteristics, price, and origin/varietal information.

Tipo: Journal Article

Palavras-chave: Hedonic; Restaurant; Sensory; Wine; Zero-inflated Poisson (ZIP); Consumer/Household Economics.

Ano: 2004

URL: http://purl.umn.edu/31138

Alcohol and atherosclerosis

Anais da ABC (AABC)

DA LUZ,PROTASIO L.; COIMBRA,SILMARA R..

Atherosclerosis is manifested as coronary artery disease (CAD), ischemic stroke and peripheral vascular disease. Moderate alcohol consumption has been associated with reduction of CAD complications. Apparently, red wine offers more benefits than any other kind of drinks, probably due to flavonoids. Alcohol alters lipoproteins and the coagulation system. The flavonoids induce vascular relaxation by mechanisms that are both dependent and independent of nitric oxide, inhibits many of the cellular reactions associated with atherosclerosis and inflammation, such as endothelial expression of vascular adhesion molecules and release of cytokines from polymorphonuclear leukocytes. Hypertension is also influenced by the alcohol intake. Thus, heavy alcohol intake is...

Alcohol and Mortality from All Causes

Palavras-chave: Alcohol; Coronary heart disease; Atherosclerosis; Stroke; Wine.

Ano: 2001

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652001000100006

Biol. Res.

RENAUD,SERGE; LANZMANN-PETITHORY,DOMINIQUE; GUEGUEN,RENÉ; CONARD,PASCALE.

A large number of prospective studies have observed an inverse relationship between a moderate intake of alcohol and coronary heart disease morbidity and mortality. Concerning death from all-causes, results are not unanimous. Alcohol intake was associated with a protection of all-cause mortality in England and USA physicians and the large study of the American Cancer Society. None of these studies separated the effects of different alcoholic beverages. In our prospective studies in France on 35 000 middle-aged men, we observed that only wine at moderate intake, was associated with a protective effect on all-cause mortality. The reason was that in addition to the known effect on cardiovascular diseases, a very moderate intake of wine, protected also from...

Tipo: Journal article

Palavras-chave: Alcohol; Mortality; Wine.

Ano: 2004

URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200002

Alcohol, Wine and Platelet Function

Biol. Res.

RUF,JEAN-CLAUDE.

Epidemiological studies have demonstrated an inverse correlation between moderate wine and alcohol consumption and morbidity and mortality from coronary heart disease. The protective effect has been associated with an increase in the plasma level of HDL cholesterol, as it is well recognized that plasma HDL is inversely correlated with CHD. In addition, it has become evident that blood platelets contribute to the rate of development of atherosclerosis and CHD through several mechanisms. In recent studies it has been shown that the level of HDL cholesterol can explain only 50 % of the protective effect of alcoholic beverages; the other 50 % may be partly related to a decrease in platelet activity. This anti-platelet activity of wine is explained by ethanol...

Tipo: Journal article

Palavras-chave: Alcohol; Cardiovascular disease; Platelet function; Wine.

Ano: 2004

URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200006

An experimental study of wine consumers’ willingness to pay for environmental characteristics

Bazoche, P.; Deola, C.; Soler, Louis-Georges.

The reduction of pesticides use is becoming a priority for the public authorities in many countries. We conducted an experiment with wine consumers to see whether end-consumers value the dissemination of information about environmentally-friendly production practices. The experiment was devised to (i) evaluate whether there is a premium for environmentally-friendly wines, (ii) determine whether or not consumers are sensitive to label owners who implement and guarantee the environmental actions, (iii) and assess the impact of public messages about the consequences of pesticide use. Some 139 participants were divided randomly into two groups. One group had no specific information about the current state of pesticide use in farming. The other group was given...

Analysing Wine Demand With Artificial Neural Networks

Palavras-chave: Willingness to pay; Wine; Effect of information; Experimental economics; Environment; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety.

Ano: 2008

URL: http://purl.umn.edu/43651

Gerolimetto, M.; Mauracher, Christine; Procidano, I..

In this paper we analyse wine demand in Italy using microdata. Instead of estimating a traditional parametric model (like AIDS) we employed artificial neural networks (ANN) and evaluate the elasticities using two different methods, specific for the non parametric framework. We compared the performances of the two methods to estimate elasticities and put in evidence the relevance of some demographic variables together with the usual economic ones, explaining the consumer's behaviour.

Analysis of major metallic elements in Chilean wines by atomic absorption spectroscopy

Palavras-chave: Artificial neural networks; Demand analysis; Wine; Elasticity; Demand and Price Analysis; C14; C21; Q11; Q13.

Ano: 2005

URL: http://purl.umn.edu/24753

Ciencia e Investigación Agraria

Laurie,V. Felipe; Villagra,Evelyn; Tapia,Jaime; Sarkis,Jorge E. S; Hortellani,Marcos A.

A set of 75 wine samples from seven of the major wine producing regions in Chile were analyzed with flame atomic absorption spectroscopy (AAS) to determine their content of major metallic elements (K, Mg, Ca, Na, Fe and Zn). The results obtained were further analyzed with principal component analysis (PCA) in an attempt to loosely discriminate these wines according to grape type and geographical origin. The metal concentrations measured were within normal ranges, according to previously published data from other wine producing countries. Multivariate statistics allowed the possibility to reasonably discriminate between red and white wines, and to show a distinctive pattern of Na concentration, with higher total contents for the wines produced in the...

Tipo: Journal article

Palavras-chave: Wine; Metal; AAS; Multivariate analysis.

Ano: 2010

URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000200008

Are Consumers Indeed Misled? Congruency in Consumers' Attitudes towards Wine Labeling Information versus Revealed Preferences from a Choice Experiment

Mueller, Simone C.; Umberger, Wendy J..

Please Contact Authors for Updated Version before Citing

Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine

Palavras-chave: Discrete choice experiment vs. attitude measurement; Food labeling; Willingness to pay; Consumers; Wine; Agricultural and Food Policy; Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Marketing.

Ano: 2010

URL: http://purl.umn.edu/61331

BJM

Song,Nho-Eul; Cho,Hyoun-Suk; Baik,Sang-Ho.

Abstract A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25 °C. When we prepared and examined the BAs synthesis spectrum during the...

Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

Palavras-chave: Biogenic amines; Histamine; Acetic acid bacteria; Vinegar; Wine.

Ano: 2016

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200452

BABT

Cunha,Mário Antônio Alves da; Lima,Kely Priscila de; Santos,Vidiany Aparecida Queiroz; Heinz,Otto Lucas; Schmidt,Carla Adriana Pizarro.

ABSTRACT: Blackberry vinegar was produced in successive acetification cycles and content of total phenolics, anthocyanins and antioxidant activity were evaluated along the production. Firstly, blackberry wine was obtained in bench-scale bioreactor, being verified 0.39 g/g ethanol yield, 1.78 g/L.h volumetric productivity and 76% efficiency. After, three successive acetification cycles were conducted efficiently in grapia barrel with average acetic acid production of 51.6 g/L, 72.2 % acetic acid yield and 0.4 g/L.h volumetric productivity. Appreciable contents of polyphenolic compounds, anthocyanins and high antioxidant activity were observed in the raw material, wine and vinegar obtained in each cycle of acetic acid transformation. Acetic acid...

BUBBLES IN PRICES OF EXHAUSTIBLE RESOURCES

Palavras-chave: Berries; Acetic Acid Bacteria; Bioactives; Wine; Fermentation.

Ano: 2016

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100508

CATCHING-UP TRAJECTORIES IN THE WINE SECTOR: A COMPARATIVE STUDY OF CHILE, ITALY AND SOUTH AFRICA

Jovanovic, Boyan.

Aside from the equilibrium that Hotelling (1931) displayed, his model of non-renewable resources also contains a continuum of bubble equilibria. In all the equilibria the price of the resource rises at the rate of interest. In a bubble equilibrium, however, the consumption of the resource peters out, and a positive fraction of the original stock continues to be traded forever. And that may well be happening in the market for high-end Bordeaux wines.

Tipo: Working or Discussion Paper

Palavras-chave: Wine; Exhaustible resource; Bubble; Research Methods/ Statistical Methods; Resource /Energy Economics and Policy.

Ano: 2008

URL: http://purl.umn.edu/45830

Cusmano, Lucia; Morrison, Andrea; Rabellotti, Roberta.

From a development perspective an investigation of the changes that have occurred in the wine industry is of particular interest because it provides evidence on how emerging economies have been able to acquire significant shares of the international market in a dynamic sector. Based on novel empirical evidence as well as secondary sources, this paper shows that emerging countries with diverse institutional models and innovation strategies, have been driving the process of technological modernization and product standardization. Newcomers in the wine sector have responded particularly effectively to changes in consumption habits, and in aligning emerging scientific approaches with institutional building efforts and successful marketing strategies.

Tipo: Working or Discussion Paper

Palavras-chave: Wine; South Africa; Chile; Italy; Emerging economies; Agribusiness; Institutional and Behavioral Economics.

Ano: 2009

URL: http://purl.umn.edu/48299

Chemistry Inspired by the Colors of Fruits, Flowers and Wine

Anais da ABC (AABC)

QUINA,FRANK H.; BASTOS,ERICK L..

ABSTRACT An overview is provided of the status of research at the frontiers of investigation of the chemistry and photochemistry of two classes of natural plant pigments, the anthocyanins and the betalains, as well as of the pyranoanthocyanin pigments formed from anthocyanins during the maturation of red wine. Together, anthocyanins and betalains are responsible for almost all of the red, purple and blue colors of fruits and flowers and anthocyanins and pyranoanthocyanins are major contributors to the color of red wines. All three types of pigments are cationic below about pH 3, highly colored, non-toxic, reasonably soluble in water or alcohol and fairly stable to light. They exhibit good antioxidant or antiradical activity and, as part of our diet, confer...

Cinnamic acid, ethanol and temperature interaction on coumarate decarboxylase activity and the relative expression of the putative cd gene in D. bruxellensis

Palavras-chave: Anthocyanins; Betalains; Flowers; Plant pigments; Wine.

Ano: 2018

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000200681

Electron. J. Biotechnol.

Ganga,María Angélica; Salinas,Francisco; Ravanal,Cristina; García,Verónica; Carrasco,Carolina; Martínez,Claudio; Saavedra,Jorge.

Dekkera bruxellensis is one of the main contaminating yeasts in wine due to its ability to metabolize cinnamic acids into volatile phenols. This yeast metabolizes p-coumaric acid into 4-vinylphenol through a coumarate decarboxylase (CD) and then transforms it into to 4-ethylphenol (EF) through a vinylphenol reductase. In this work we investigated the influence of the interaction between the concentration of p-coumaric acid, ferulic acid and ethanol as well as growth temperature on the production of CD activity and the expression of a putative gene that codes for this enzymatic activity. For this, a Box Behnken experimental design was used. The concentration of p-coumaric acid (5-26 ppm) and ferulic acid (3-9 ppm) alone did not show any significant effect...

Tipo: Journal article

Palavras-chave: Dekkera/Brettanomyces; Cinnamic acids; Coumarate decarboxylase; Off-flavours; Wine.

Ano: 2011

URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000500002

Combining Consumer Valuation Research with Sensory Science Techniques: A Laboratory Experiment

Gustafson, Christopher R.; Lybbert, Travis J.; Sumner, Daniel A..

In this research, we integrated an experimental auction with sensory science techniques—namely, trained sensory panels used to analyze the sensory attributes of wines—to examine the effects of objective and sensory information in the market for California-produced Cabernet Sauvignons. The experiment permitted observation of consumer valuation for sensory attributes of wine, appellations, expert ratings, and wineries. Participants submitted bids each time they received new information about the wines. The balanced experimental design permits evaluation of the effects of consumer characteristics on attribute valuation. We had 236 people participate in the research, which consisted of nine rounds of bidding and one round of hedonic liking scores. Rounds...

COMPETITIVENESS OF MILK AND WINE PRODUCTION AND PROCESSING IN ALBANIA

Palavras-chave: Experimental Economics; Willingness to Pay; WTP; Wine; Consumer Valuation; Hedonic Pricing; Sensory Analysis; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Marketing; Research Methods/ Statistical Methods.

Ano: 2011

URL: http://purl.umn.edu/103430

Petrick, Martin; Schreiber, Catrin; Weingarten, Peter.

This study provides an empirical assessment of the competitiveness of Albanian dairy and wine production, based on specifically collected survey data. For both product groups, the analysis is carried out on two levels: farm level production of raw material and processing and manufacturing of the final product in the food industry. In a third step, both levels are aggre-gated to analyse the competitiveness of the entire production chain for each product group. Overall, the wine sector appears in an economically more favourable situation than the milk sector. Although there is currently no relevant export of wine, there has been considerable in-vestment activity at the farm level and the harmonisation of quality standards with EU legislation is currently...

Tipo: Working or Discussion Paper

Palavras-chave: Agricultural sector; Competitiveness; Milk; Wine; Albania; P23; Q12; Q13; Agrarsektor; Wettbewerbsfähigkeit; Milch; Wein; Albanien; Crop Production/Industries.

Ano: 2004

URL: http://purl.umn.edu/14877

COMPETITIVENESS OF WINE EXPORT FROM THE REPUBLIC OF SERBIA

Vlahovic, Branislav; Puskaric, Anton; Maksimovic, Branka.

The authors of this paper analyze export and competitiveness of wine export from the Republic of Serbia. Main goal of the research reflects in perceiving basic features of export and competitiveness of wine export from the Republic of Serbia on international market. The analysis encloses time period 2004-2007. The amount of wine export is very modest and, in observed period, was realized average export of 8,6 million litres, which value amounts 9,6 million USD. Only 5% of total domestic production is exported. In export structure dominate CEFTA agreement signatory countries. Export price of wine from Serbia is doubly less in regard to average world price, and thrice in regard to the biggest world exporter – Italy. Average export price of wine produced in...

Comportamento fenológico e produtivo da videira ‘Jacquez’ (Vitis bourquina) no norte do Paraná - DOI: 10.4025/actasciagron.v30i2.1734

Palavras-chave: Wine; Export; Competitiveness; Agribusiness; Crop Production/Industries; International Relations/Trade.

Ano: 2009

URL: http://purl.umn.edu/57495

Agronomy

Sato, Alessandro Jefferson; UEL; Brenner, Everton Allen; UEL; Santos, Cristiano Ezequiel dos; UEL; Roberto, Sérgio Ruffo; UEL.

O conhecimento do comportamento fenológico e produtivo de videiras americanas, destinadas à produção de sucos e vinhos, como a ‘Jacquez’ (Vitis bourquina), na região norte do Paraná, é de extrema importância para que os viticultores locais tenham a possibilidade de diversificar a produção e aumentar a renda em suas propriedades. Foram avaliados o comportamento fenológico e produtivo desta videira em Maringá, Estado do Paraná; estudou-se a duração do seu ciclo, bem como se estimaram as características produtivas em dois anos. Determinaram-se, também, as propriedades químicas das bagas, como o teor de sólidos solúveis (SST), acidez titulável (AT) e a relação SST/AT. Os resultados evidenciaram que, nos dois anos de avaliação, o ciclo total da videira, na...

Palavras-chave: 5.01.03.05-9 Melhoramento Vegetal uva; Vinho 5.01.03.05-9 Melhoramento Vegetal grape; Wine.

Ano: 2008

URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1734

Connecting Product Attributes with Emotional Benefits. Analysis of a Mediterranean product across consumer age segments

Barrena Figueroa, Ramo; Sanchez Garcia, Mercedes.

Due to a high level of product substitution in the food market, it often proves difficult to strike a balance between supply and demand. This is especially true in sectors with a such high level of competition and product differentiation as the wine producing sector. Faced with the difficulty of differentiating the product in terms of its technical characteristics, quality and price, therefore, a useful alternative is to explore what consumers perceive to be its "emotional benefits", since these have been shown to have a decisive effect on consumer purchasing decisions. For marketing purposes, an understanding of how consumers' personality traits condition their choice of products can help manufacturers to improve their strategic positioning in the market....