Wine companies have recognized the need to better understand consumer preferences to sustain and develop their business in a competitive global market. Such an understanding allows wineries to design wine styles that better respond to consumer needs, wants, and expectations. Current knowledge about the development of preference for foods and beverage supports the fact that a particular wine sty...

This review presents a global view of the current situation of the scientific knowledge about aspects of wine with possible repercussions (positive or negative) on consumer health and wine safety. The presence in wine of some potential harmful compounds such as phytosanitary products, trace metal compounds, sulfites, and some toxics of microbial origin, such as ochratoxin A, ethyl carbamate, an...

This study analyses the impacts of the Goods and Services Tax (GST) introduced on 1 July 2000, and the associated wine tax reform, on both the premium and nonpremium segments of the grape and wine industry using a computable general equilibrium (CGE) model of the Australian economy. Through input cost reductions, the grape and wine industry is projected to gain from the GST tax package. Thus th...

International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine charac...

Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursor...

This study examines the content of Portuguese wine blogs and addresses two main questions: (i) which content and design elements of Portuguese wine blogs have more impact on the promotion of wine, and (ii) how can the content and design quality of wine blogs be assessed and improved. To answer these questions, a number of features of wine blogs are examined, and an initial attempt is made to de...

Judge performance is a critical component of a wine competition's success. A number of studies have shown that wine judges may differ considerably in their opinions. We proposed to use an ordinal modeling approach to evaluate wine judge performance more closely through three characteristics of judge's performance: bias, discrimination ability, and variation. We applied the method to analyze the...

Polyphenols are a large and complex group of compounds responsible for the characteristics, quality, and color of grape and wine, especially for red ones. The polyphenolic composition has been extensively studied and a large family of structures have been identied in grapes and wine (Ribereau-Gayon 1965; Somers 1971; Nagel and Wulf 1979; Slinkard and Singleton 1984; Bourzeix et al. 1986; Cheyn...

BACKGROUND Although the J-shaped relation between alcohol intake and mortality has been reproduced in many large cohort studies, the question of whether the effects of beer, wine, and spirits differ remains controversial. OBJECTIVE To examine the relation between intake of different types of alcohol and death from all causes, coronary heart disease, and cancer. DESIGN Pooled cohort studies ...

Italy has always been a wine country: it produces 20% of the world and 33% of the European wine production; in 2008 it has produced more wine grapes than France. More, Italy is also a country with an ancient tradition in tourism. But there are weakness in these sectors: Italy is, among the big touristic countries, the one with the more fragmented accommodation capacity; in the last 20 years it ...