4,903 Results Found

Consumer wine preferences are not well understood. Anecdotally it is believed that preferences evolve over time, from sweet whites to full-bodied reds, as consumers become more experienced and familiar with wine. However, little is known about the ch...

This study examines the importance of wine characteristics when choosing wine, such as the shape and colour of the bottle, type of wine cork, information on the wine label, price and ethnocentrism. Three research questions were proposed in this paper...

Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as w...

This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco. An online surv...

The European Charter for Wine Tourism (2005) promotes the sustainable development of tourism activities associated with viticulture. The document identifies the active role that wine-growing territories must play in the conservation, management, and...

Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine, despite the substantial growth in sparkling wine in recent years. We address these gaps and par...

Social capital is a vital element of tourism development and sustainability, and has thus drawn significant attention during the past decade. Yet, this topic is still under-researched in the context of niche tourism, especially along linear tourism s...

Wineinformatics is a new field that applies data science to wine-related data. The goal of this paper is to determine whether incorporating wine price can improve the accuracy of score prediction. To explore the relationship between wine price and wi...

Wineinformatics is among the new fields in data science that use wine as domain knowledge. To process large amounts of wine review data in human language format, the computational wine wheel is applied. In previous research, the computational wine wh...

The purpose of this review is to provide a general description of ancient winemaking techniques and wine styles that were most lauded in antiquity, in support of their revival and dissemination today. From the first fully excavated winery, dating fro...

Purpose: Exploring antecedents of flawed wine purchase intention, this study attempts to assess consumer acceptance leading to the purchase or consumption of a flawed wine product as well as build a profile of flawed wine consumers. Design/Methodolog...

This study develops a scale to measure wine tourism experiences and was tested in Portugal, in two of the main wine tourism centres: Porto and Madeira. The wine experience scale combines experience traits with the traditional approach to scales relat...

Wine tourism is one of the most important products for developing tourism in Portugal. The aim of this paper is to assess the importance of Port Wine for the tourism development of the Douro landscape, using a case study approach based on interviews...

The gradual decline in wine consumption in Czechia poses significant challenges for domestic winemakers. Moreover, the sector faces mounting pressure from climate change—most notably global warming—which is increasingly affecting viticult...

The purpose of this study is to reveal the characteristics of wine tourists by determining their demographic and psychographic profiles, the effects of their travel motivations and lifestyles on their attitudes towards wine tourism, and the relations...

Quality assurance programs (QAPs) may add value to wines through reassuring consumers of wine quality prior to purchase and consumption. In Tennessee, the potential to use a wine QAP is being explored as a means to improve the industry’s econom...

Modern industrial winemaking is based on the use of specific starters of wine strains. Commercial wine strains present several advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winem...

Traditions of vine cultivation and wine production have been formed in Moldova over centuries. According to folk traditions, wine is an integral part of any event organized by the locals. Wine tourism is a particularly significant sector for the coun...

Moderate wine consumption is, generally, the focus of various medical studies, while consumer behaviour research does not specifically centres on moderation in wine consumption. Wine consumption in moderation is an important part of various healthy d...

Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines...

While studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before. We characterised a blend (80:20 v/v) of Trebbiano Abruzzese white wine, organic kiwifruit win...

This research investigates current preferences in wine purchase patterns and factors that affect the online purchase of wine by Generation Y and older cohorts in the Republic of Serbia. Our research utilizes descriptive statistics, chi-squared tests,...

The growing concern regarding the authenticity of wine and wine byproducts, particularly in terms of their origin and grape varieties, is of great importance to both consumers and the wine industry. Verifying the accuracy of information presented on...

Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and seve...

The aim of this paper is to present the current state and wine tourism potential in the Republic of Srpska with the primary focus on its wineries and their activities towards attracting wine tourists from all over the world. To achieve this, a survey...

The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently...

Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an iso...

Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial win...

NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in j...

Wine tourism has emerged as a thriving activity within the international wine sector, evolving from simple winery visits to immersive and experiential engagements. This study explores the role of wine tourism in Galicia, emphasizing its integration i...

The major factors of wine trade have been showing distinct patterns of temporal trends worldwide in past decades. Wine consumption, production, imports, and exports differ according to their location and classification to Old World and New World wine...

Red wine grapes have an important impact on the economy of many regions, both for wine quality and for their richness in phenolic compounds, which have many health benefits. Climate has been changing substantially in the last years, which affects gre...

This study aims to explore whether wine CI (Collective Intelligence) platforms, such as Wine Spectator and Wine Enthusiast, can provide a wine rating effect on price, as Robert Parker’s does in the Korean wine market. To achieve the purpose of the st...

The literature on tourism and events is endless; a niche in this wide research field is represented by food and wine research. The growing interest shown by wine tourists has nurtured the proliferation of wine events and the growth of the wine touris...

Ancient Roman wine is found outside of the borders of the Roman world as a result of the Roman influence, trade and political relations. In our project, we decided to extensively research and recreate the ancient method of wine making in order to und...

In wine production, technology influences its chemical composition, which in turn affects its organoleptic properties. As a result, innovative production techniques play a crucial role on the competitive wine market. Underwater wine aging has gained...

Alcoholic beverages have been consumed for centuries in different countries around the world. Today, we know that the ethanol they contain is associated with significant health risks, especially in the case of abuse, in individuals with special healt...

The aim of this research is to analyze the effect of wine routes and Designations of Origin (DOs) on the competitiveness of wineries belonging to the Valencian Community, given that, to the best of our knowledge, such relationships have not been anal...

Data Science is a successful study that incorporates varying techniques and theories from distinct fields including Mathematics, Computer Science, Economics, Business and domain knowledge. Among all components in data science, domain knowledge is the...

Sulfur dioxide (SO₂) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO₂ over time, resulting in wines with little SO₂ protection. Furthermore, SO₂ and...

The restaurant industry, especially fine dining, is characterized by intense competition and an increasing number of closures. Wine is a profit lever, but the exploitation of sales potential can present a challenge. As consumers encounter more extens...

Background/Objectives: Wine neophobia identifies segments of consumers who are reluctant to consume new or unfamiliar wines. This study examined the wine neophobia levels of a cohort of 376 Spanish wine consumers and the differences in demographics,...

Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished w...

Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been...

Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, est...

Wine Influencers (WIs) represent a new type of independent third party endorsers that are progressively establishing themselves within social networks. This study analyzes the characteristics of the activity of WIs and the communication model used vi...

Three different sweet red wines were produced using Tempranillo grapes with three different sugar concentrations: 25, 50 and 75 g/L, using sulfur dioxide and low temperature to stop the alcoholic fermentation. They were compared to the wine produced...

Spain is one of the leading wine-producing and -exporting countries and has traditionally been dominant in trade and world production in the sector. In an increasingly changing context, in which worldwide wine exports are growing exponentially, it is...

Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediment...

The literature increasingly recognises the value of food and wine tourism for destinations’ competitiveness. Given the scarcity of conceptual and empirical studies on co-creation within this field of special interest tourism, this paper aims to...