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Registros recuperados: 108
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A Hedonic Pricing Model for German Wine AgEcon
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
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A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines. Repositório Alice
AZEVEDO, L. C. de; REIS, M. M.; PEREIRA, G. E.; ROCHA, G. O. da; SILVA, L. A.; ANDRADE, J. B. de.
Carbonyl compounds (CC) play an important role in beverage aroma since they may affect flavor of wines, brandies, and beers, among others.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Uva; Compostos de carbonilo; Cromatografia líquida; Vinho; Wine.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/660930
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A Methodology for Evaluating How Product Characteristics Impact Choice in Retail Settings with Many Zero Observations: An Application to Restaurant Wine Purchase AgEcon
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
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A peculiar behaviour for cell death induced by weak carboxylic acids in the wine spoilage yeast Zygosaccharomyces bailii IPB - Escola Superior Agrária
Estevinho, Leticia M.; Côrte-Real, Manuela; Leão, Cecília.
In glucose-grown cells of Zygosaccharomyces bailii, ISA 1307 acetic acid and other carboxylic acids enhanced death. The effects were much lower than those described for Saccharomyces cerevisiae, being only detectable at higher acid concentrations. In Z. bailii, acetic acid and other weak acids also induced intracellular acidification, but this effect was less pronounced than that of death and no relationship was found with death enhancement. The results suggested that in Z. bailii, unlike S. cerevisiae, intracellular acidification induced by weak acids is less pronounced and appears not to have a significant role in death at the temperature range used.
Tipo: Article Palavras-chave: Saccharomyces-Cerevisiae; Acetic-Acid; Intracellular PH; Enthalpy Death; Ethanol; Wine.
Ano: 1999 URL: http://hdl.handle.net/10198/4397
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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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alcohol; Coronary heart disease; Atherosclerosis; Stroke; Wine.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652001000100006
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Alcohol and Mortality from All Causes 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
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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
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An experimental study of wine consumers’ willingness to pay for environmental characteristics AgEcon
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...
Tipo: Conference Paper or Presentation 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
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Analysing Wine Demand With Artificial Neural Networks AgEcon
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.
Tipo: Conference Paper or Presentation 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
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Analysis of major metallic elements in Chilean wines by atomic absorption spectroscopy 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
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Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China Ciênc. Tecnol. Aliment.
CHENG,Guo; ZHOU,Si-Hong; WEN,Ren-De; Xie,Tai-Li; HUANG,Yu; YANG,Ying; GUAN,Jing-Xi; XIE,Lin-Jun; ZHANG,Jin.
Abstract The anthocyanin profiles and CIELAB color values of nine wines in Vitis germplasms from southern China were compared. The results showed that the anthocyanin composition of wines from one hybrid between V. vinifera and V. labrusca (‘Moldova’), two V. labrusca varieties (‘Conquistador’ and ‘Saint-Croix’), one V. quinquangularis variety (‘Yeniang No.2’), one hybrid between V. quinquangularis and V. vinifera (‘NW196’), one V. davidii variety (‘Xiangniang No.1’) and one V. rotundifolia variety (‘Noble’) were dominated by anthocyanidin 3,5-O-diglucosides. All these were quite different from V. vinifera wines (‘Cabernet Sauvignon’ and ‘Marselan’), which were characterized by the monoglucoside and pyranoanthocyanins. 3',4',5'-substituted anthocyanins...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthocyanin; Wine; HPLC-MS; V. germplasm; Variety.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300513
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Application of chemometric to wine samples from differente sources. Repositório Alice
COSTA, L. M.; LOPES. G. S.; FERREIRA, M. M. C.; NOGUEIRA, A. R.; NÓBREGA, J. A..
2002
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Chemometric analysis; Wine.
Ano: 2002 URL: http://www.alice.cnptia.embrapa.br/handle/doc/35237
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Are Consumers Indeed Misled? Congruency in Consumers' Attitudes towards Wine Labeling Information versus Revealed Preferences from a Choice Experiment AgEcon
Mueller, Simone C.; Umberger, Wendy J..
Please Contact Authors for Updated Version before Citing
Tipo: Conference Paper or Presentation 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
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Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine 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...
Tipo: Info:eu-repo/semantics/article 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
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Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters 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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Berries; Acetic Acid Bacteria; Bioactives; Wine; Fermentation.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100508
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BUBBLES IN PRICES OF EXHAUSTIBLE RESOURCES AgEcon
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
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Características físico-químicas e farmacológicas de vinhos do Vale do São Francisco. Repositório Alice
COSTA, H. G. F.; CUNHA, D. W.; SANTOS, I. M. dos; CARNEIRO, M. V. O.; CARVALHO, F. O.; PEREIRA, G. E.; NEGRO-DELLACQUA, M..
RESUMO As doenças cardiovasculares representam um grande problema de saúde pública e alimentos contendo polifenois, como uvas e vinhos, podem desencadear benefícios ao sistema cardiovascular. Neste trabalho objetivou-se avaliar as características físico-químicas e o efeito vasorelaxante de Vinhos Tintos do Vale do São Francisco (VTVSF), safra 2010: Duccos (uva Petit verdot), Terranova (uva Shiraz) e Rio Sol (uva Cabernet Sauvignon/Shiraz 50% de cada). Foram avaliados os seguintes parâmetros: pH, Extrato Seco(ES), Fenólicos Totais (FT) e Antocianinas Totais(AT). Resultados: Duccos (pH: 3,81 ± 0,00; ES:41,03 g/L ± 0,14; FT(280 nm): 83,13 ± 0,14; AT: 171,21mg/L ± 0,58);Terranova (pH: 3,69 ± 0,00; ES:34,17 g/L ± 0,17; FT(280 nm): 104,87 ± 0,17; AT: 78,33 mg/L...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Polifenois; Vasodilatação; Óxido nítrico; Wine; Polyphenols; Vasodilation; Vinho; Nitric oxide.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1066508
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Caracterização do perfil aromático de vinhos tropicais elaborados a partir de uvas Sauvignon Blanc e Chenin Blanc no Nordeste do Brasil. Repositório Alice
ARAÚJO, A. J. de B; DINIZ, B. C. R.; BARRETO, J.; OLIVEIRA, C. de S.; COSTA, T. R.; NASCIMENTO, R. L.; QUINTINO, C.; ALVES, L. A.; PEREIRA, G. E..
No presente trabalho realizou-se a caracterização de alguns compostos aromáticos presentes nos vinhos elaborados no laboratório de Enologia da Embrapa Semiárido, Petrolina, PE, em julho de 2009. A vinificação foi realizada através do método tradicional em tanque de aço de 200 L, a fermentação alcoólica conduzida a 18 ºC. Após a estabilização dos vinhos pelo frio (0 °C por 30 dias), os mesmos foram engarrafados e posteriormente analisados por meio da determinação de alcoóis superiores e ésteres através de cromatografia gasosa com detector de ionização de chama (CG-FID). Os vinhos analisados quanto às características aromáticas foram elaborados com uvas das cultivares Sauvignon Blanc e Chenin Blanc, a fim de criar uma base de dados par descrição da...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Vitis vinifera L; Sauvignon Blanc; Chenin Blanc; Vinhos tropicais; Composição aromática; Variabilidade climática; Vinho branco; Vale do São Francisco; Uva; Videira; Variedade; Grapes; Wine.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/872764
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Caracterização físico-química de vinhos de mesa produzidos no Sul do Brasil. Repositório Alice
NASCIMENTO, R. L.; PENNA, N. G.; ARAÚJO, A. J. de B.; OLIVEIRA, J. B. de; PEREIRA, G. E..
O presente trabalho teve por finalidade avaliar alguns parâmetros físico-químicos dos vinhos produzidos na região do município de Faxinal do Soturno - RS e compara-los com a legislação brasileira vigente, com a intenção de auxiliar os produtores na melhoria da qualidade do produto.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vitis labrusca; Vinho de mesa; Fabricação; Composição química; Uva; Videira; Grapes; Wine.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/871151
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CATCHING-UP TRAJECTORIES IN THE WINE SECTOR: A COMPARATIVE STUDY OF CHILE, ITALY AND SOUTH AFRICA AgEcon
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
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