葡萄酒中的有机酸的检测方法

葡萄酒是新鲜葡萄果实经酒精发酵后所获得的酒精度数较低的饮料,葡萄酒中有机酸的种类和含量会影响葡萄酒的品质和风味,所以对葡萄酒汇总有机酸种类和含量进行检测具有非常重要的意义。本文就葡萄酒中所含有机酸的种类及其影响进行了了解,并对这些有机酸的检测方法进行了总结和综述。     

葡萄美酒惹人醉

品酒被视为一种高雅而细致的情趣，鉴赏葡萄酒更是有闲阶层的风雅之举。葡萄酒除了在控制动脉硬化、预防胃溃疡及老年痴呆等方面具有良好的功效外，其中维生素B12是人体内造血功能的必需物质，还含有丰富的铁质，具有补血之功效。在饭前饮用少量葡萄酒，既能刺激口腔味觉，引起人们的食欲，还能促进胃液的分泌。在中国，葡萄酒越来越被人们青睐，     

葡萄酒渣酿造果醋的工艺优化及品质特性分析

为制成风味独特的果醋饮料,本试验对利用葡萄皮渣酿造的果醋进行了工艺及品质特性探究。利用单因素试验得到了葡萄酒发酵中的最佳发酵时间、发酵温度、酵母接种量。以及在醋酸发酵中醋酸菌添加量、醋酸发酵时间、醋酸发酵温度的最优工艺条件。研究结果表明:当葡萄皮渣添加量为30%、糖含量4%、醋酸菌接种量为6 g·L~(-1)、发酵温度为32℃、发酵时间为4 d时,可得到品质最优的产品。对果醋进行理化指标测定和感观品质分析,通过测定和分析可知,果醋富含多酚、抗坏血酸等物质,色泽澄清透明、酸甜适口、醋香清纯且无异味。     

不同产地中试生产葡萄酒中白藜芦醇的含量测定

目的是建立中试生产葡萄酒中白藜芦醇的含量测定方法。方法系采用高效液相色谱法测定了白藜芦醇的含量,C_(18)色谱柱(250 mm×4.6 mm,5μm),流动相为甲醇∶水=40∶60,流速1mL/min,检测波长306 nm,柱温30℃。结果显示白藜芦醇与样品中其他组分分离效果较好,白藜芦醇在0.271 3~4.340 0μg范围具有良好线性关系,相关系数r=0.999 9;平均回收率为94.6%,RSD为1.97%(n=6)。结论为采用此法准确可靠,可用于该葡萄酒的质量控制。     

葡萄酒生产中品质与食品安全控制

随着经济社会的发展与人们生活水平的提高,人们对于葡萄酒的品质和质量有了更高的要求。葡萄酒的生产过程是一个相对比较复杂的过程,而且在生产的过程中有效的质量控制体系和严格的工艺措施是保证葡萄酒品质的重要措施。目前,葡萄酒生产中依然还存在着较多的不安全因素,一些细节问题的存在不但影响着葡萄酒的口感,甚至还会造成食品安全问题。本文将立足于实际,结合葡萄酒生产环境,对葡萄酒生产中的食品安全问题及其品质的提升进行重点研究与分析。     

高效液相色谱法测定葡萄酒中白藜芦醇含量的研究

目的:分析高效液相色谱法(HPLC)测定葡萄酒中白藜芦醇含量的方法。方法:采用HPLC法测定葡萄酒中白藜芦醇含量,色谱柱,C_(18)柱;流动相,乙腈水;波长,306 nm。结果:葡萄酒中白藜芦醇线性范围0.227~45.003μg,检测限、定量限分别为0.074 7、0.228μg/mL,平均回收率为97.10%,RSD为2.25%;精密度试验RSD均2.0%。结论:高效液相色谱法可作为葡萄酒中白藜芦醇含量的测定方法,其操作简单、准确度高,可在临床检验中推广使用。     

葡萄酒妙用多多

“葡萄美酒夜光杯”,当我们在杯觥交错中享受葡萄美酒带给我们身心愉快的同时,你是否知道其实葡萄酒还具有极高的药用价值呢?葡萄酒是酒类之中惟一的含有碱性物质的酒,并且还含有各种有机酸,具有抗氧化物的作用,能增强人体内的新陈代谢。适量地饮用葡萄酒不仅能够给人们提供一定的热能,而且其中丰富的氨基酸、矿物质和维生素还能帮助人们防治各种疾病,增强人体健康。葡萄酒能直接对周围神经系统发生作用,从而提高肌肉的紧张度。葡萄酒也可对神经运动中枢起作用,给人以舒适、欣快的感觉。因此,对于那些由于焦虑而受神经官能症折磨的人,饮用少…     

葡萄酒用软木塞的生产及品质控制

随着人们生活水平日益的提高,葡萄酒已经逐渐走入千家万户,成为人们餐桌上的一道亮丽风景线。而用于密封葡萄酒的软木塞也开始进入人们的视野中。从十九世纪六十年代开始,人们开始尝试使用橡木制成的软木塞作为密封葡萄酒的工具,并发现使用软木塞密封的葡萄酒酒香浓郁持久,进而一直沿用至今。本文在此背景下,通过分别探究葡萄酒软木塞的生产及品质控制,希望能够帮助人们更好地认识葡萄酒用软木塞。     

发酵过程中不同果梗含量对蛇龙珠干红葡萄酒品质的影响

在葡萄酒生产过程中,葡萄的除梗破碎过程有时会带入少量的葡萄果梗,对葡萄酒质量产生一定的影响。本实验主要研究在蛇龙珠葡萄酒发酵过程中加入不同量果梗,酿制成的葡萄酒经酒精发酵,苹果酸乳酸发酵,橡木桶贮藏,瓶储,对其进行理化分析及感官品评。结果表明:不同果梗含量对蛇龙珠干红葡萄酒香气和单宁质量有影响,一定含量的果梗(0.45%)会增加蛇龙珠干红葡萄酒单宁结构的层次感,但随着果梗含量的增加,会加重蛇龙珠干红葡萄酒的生青气息,加重单宁的粗糙感和生硬度,降低葡萄酒中单宁质量。     

进口葡萄酒有哪些申报要素

葡萄酒的定义葡萄酒是以新鲜葡萄或葡萄汁为原料,经全部发酵或部分发酵制成的含有一定酒精度的发酵酒。进口葡萄酒申报税号一般进口葡萄酒申报主要有三个税号,分别为:2204.1000:起泡葡萄酒,指最后发酵过程中在密封容器内加入二氧化碳的葡萄酒(原装汽酒),或装瓶后人工充气的葡萄酒(充汽酒),要求温度在20℃时充在密封容器中超过3巴以上。     

Representations of the emotions associated with a wine purchasing or consumption experience

Wine products possess pronounced cultural and symbolic characteristics. Given how hard it is to differentiate the product's more objective dimensions, it is important to understand the emotions and feelings that accompany wine purchasing, consuming or sharing experiences. The present study uses a writing workshop and literature review to uncover the relationships between the dimensions of the emotions that people feel during an experience of this kind, along with the mode of expression of different consumer groups. It also offers specific analysis of the role played by brands among the different characteristics of emotions. Towards this end, a series of wine‐related experiential narratives has been compiled and treated via a structural text analysis approach followed by lexical contents analysis. One of the findings breaks consumers' involvement down into four categories of emotions. Another comes from a content analysis of the narratives that will differentiate among three separate consumer groups. Lastly, suggestions will be made in terms of wider consequences for the field of wine marketing.     

Beyond drinking: the role of wine in the life of the UK consumer

Since the development of wine sales via supermarkets in the UK in the 1970s wine consumption has more than doubled so now the UK is the largest wine import market (by value) in the world. Wine is now consumed by approximately 61% of the UK adult population on a regular basis. For many social wine consumption has become part of their lifestyle. Given the international importance of the UK wine market, plus the increasing incorporation of wine into regular consumption behaviour, it is remarkable how few academic studies have been undertaken into the consumption behaviour of moderate, social UK wine consumers. This paper aims to start developing that knowledge, thus adding to our understanding of consumer behaviour in general. The results show that consumers use wine in very sophisticated ways via purchasing, gifting and consumption. The findings also show that social interaction with wine varies significantly, dependant upon occasion and environment. Behaviour also varies if the purchase, as gift and/or for consumption, is perceived as a private or public activity. This paper places UK wine consumer behaviour within a social context, and is able to show that all consumers display a range of behaviours in relation to wine which are situation and occasion dependant.     

Consumption dynamics and demographics of Canadian wine consumers: Retailing insights from the tasting room channel

This study facilitates a better understanding of the socio-demographics and consumption dynamics of wine consumers using the retailing ‘platform’ of the winery tasting room with them as visitors to it in a wine region environment. The overall aim was to gain some insights on gender and age generation-related consumer behaviour, wine type preferences, and their link to retail channel behaviour. Systematic random sampling yielded a total of 659 useable surveys collected at various tasting rooms in the Niagara Peninsula Wine Region in Ontario, Canada. Specific differences exist in the wine consumption behaviour and wine type preferences of males and females and between generational cohorts, specifically Millennial and older consumers. Whereas females and males do not differ much in quantity consumed and spend on wine, they do differ greatly in wine type consumption with females drinking significantly more white and males more red wine. Wine type consumption was shown to be moderated by not only classical demographic variables, but also by the retail outlets preferred for wine purchase. Females buy more of their wine from foodservice on-trade retail outlets such as restaurants, while Millennials frequent the tasting room channel much less than older consumers. There are strong indications that the higher the wine tourism activity level, the higher the wine consumption (usage) level of the consumers. It is possible to direct marketing strategies at wine consumers in accordance with their gender and lifecycle stage as far as certain behavioural and sensory aspects of the product is concerned. The winery tasting room is the most obvious retail channel vehicle to reach people with high tourism activity factor levels who also happen to be the high usage consumers in the wine market.     

葡萄酒消费行为影响因素分析

葡萄酒是一种健康的酒精饮料,在我国潜在消费市场巨大,发展前景良好。葡萄酒的消费行为受外在因素、内在因素、营销因素三个方面的影响。葡萄酒企业制定营销计划应以消费者为中心,针对葡萄酒消费市场的特点以及消费者的需求,巧妙灵活、广泛宣传葡萄酒健康功能、美容功能、社交功能,刺激消费者的购买欲望,建立消费者对葡萄酒的认知度和忠诚度。同时,结合我国传统文化、各区域历史、民族、饮食等文化,建立具有中国特色的葡萄酒文化,使葡萄酒真正的走进消费者的生活中。     

Purchase Attributes of Wine Consumers with Low Involvement

Abstract

The past decade has seen a dramatic increase in wine consumption. With this increase comes the need to understand how consumers choose wine. Wine consumers have different types of experiences and expectations, and a one bottle fits all method of catering to wine consumers is not an appropriate marketing strategy. Consumer segmentation based upon involvement with wine is critical to understanding buying behaviors. This study used factor analysis and logistic regression to identify the wine novice and what marketing cues they use to purchase wine. The results identified key marketing cues wine novices use to purchase wine and revealed yet another involvement category: the emerging wine learner.     

温度对黄酒生产的影响

在黄酒生产中,有很多因素会影响黄酒的品质,因此黄酒生产对外界因素有着较多的要求。其中较为主要的是温度对黄酒品质的影响。基于此,本文结合黄酒的主要生产过程,探讨温度对黄酒生产的影响,从而正确认识和探究黄酒恰当的生产温度,确保黄酒生产质量的稳定及技术的有效提升。     

Consumer Self-Confidence in Wine Consumers: The Role of Knowledge-Based Factors

This study uses the Wine Self-Confidence Scale (WSCS) with a sample of 297 customers of ABC Fine Wine and Spirits, a Florida-based retailer, to examine aspects of self-confidence in wine purchasing. The results indicate that two knowledge-based self-confidence factors (information knowledge and persuasion knowledge) were predominant for these consumers. The study showed strong support for the WSCS, which was developed as a measure of self-confidence in wine buying by Olsen, Thompson, and Clarke (2003) and how these relate to reliance on personal experience.     

Estimating Optimal Prices for Wine Exhibition Awards Using Comparative Judgements

Abstract

Producers of bottled wine have their products evaluated at various wine exhibitions for the purpose of receiving awards that can be displayed on the bottles. This contribution introduces an approach for retailers and producers to estimate optimal prices for wine exhibition awards. A case study has been employed in cooperation with a major Czech wine company to investigate the practical application of the method. Wine exhibition awards are found to be among the important factors affecting consumer preferences for bottled wine. A Conjoint experiment allowed for estimating the relative importance of selected wine exhibitions as award origins and for determining the partial utilities of selected awards (medals). Calculating the individual price equivalents for those awards and three selected wines enables the estimation of prices for maximum turnover. According to the approach, price equivalents and markups can be estimated based on consumer preferences. Retailers as well as producers can employ the procedure for matching their offers with specifically designed prices to their target group's needs and wants in their individual markets.     

葡萄酒的世界：味道和价格

作为世界上最知名的葡萄酒学校之一,波尔多国际葡萄酒协会拥有105名学生,其中三分之一的学生来自中国.这就意味着下一代的酿酒师、出口经理和葡萄酒顾问很多都是中国人.