Viticulture and oenology scientific research: The Old World versus the New World wine-producing countries

Aleixandre, José Luis; Aleixandre-Tudó, José Luis; Bolaños-Pizarro, Máxima; Benavent, Rafael Aleixandre

doi:10.1016/j.ijinfomgt.2016.01.003

Cited by 17 publications

(13 citation statements)

References 25 publications

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“…In this context, the region of São Francisco Valley (the region between Petrolina and Juazeiro, Brazil) houses one of the major producers of Syrah variety grape in Brazil. This region has unique climatic characteristics, such as a semi‐arid tropical climate with average annual temperatures of ~26°C, being the only region in the world that produces grapes all year round (Aleixandre, Aleixadre‐Tudó, Bolaños‐Pizarro, & Aleixandre‐Benavent, ).…”

Section: Introductionmentioning

confidence: 99%

Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

Amorim

Silva

Cirqueira

et al. 2019

Food Science & Nutrition

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In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah var. grape peel exhibited high bioactive compound concentrations and antioxidant activity. The jam stability (prepared with 8.9% of extract) at 14°C was evaluated at 0, 15, 30, 45, and 60 days. The jam was found to contain high concentrations of polyphenolic compounds (137.0 ± 3.2 mg of gallic acid equivalent/100 g), total flavonoids (128.5 ± 23.0 mg of equivalent/100 g), and total anthocyanins (92.5 ± 4.0 mg of cyanidin equivalent/100 g). However, a large reduction in the flavonoid (70%–90%), anthocyanin (29%–35%), and phenolic (23%–30%) content was observed during storage. The free radical‐scavenging activity (DPPH − ), ferric reducing antioxidant power (FRAP), and β‐carotene‐linoleic acid assays revealed the great antioxidant potential of the jam prepared from grape peel extract, which exhibited significant levels of radical‐neutralizing activity, especially as determined by the DPPH method with EC 50 values ranging from 2.3 ± 0.1 to 3.9 ± 0.1 µg/ml. High R 2 values ( p > 0.90) were obtained for the correlation between the DPPH results and the concentrations of the compounds of interest. In summary, the high bioactive compound contents and antioxidant capacity of the jam produced from grape peel suggest that it may provide health benefits as a source of natural antioxidants upon incorporation to several food industry products.

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Section: Introductionmentioning

confidence: 99%

Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

Amorim

Silva

Cirqueira

et al. 2019

Food Science & Nutrition

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“…Some studies research perceived image by wine consumers (Pratt and Sparks, 2014) or winery managers Gómez and Molina, 2012;Scherrer et al, 2009). Aleixandre et al (2016) explain that wine-producing countries belong either to "Old World" or "New World"; "Old World" refers to the ancient wine-producing regions which are in Europe and the Mediterranean; Italy, Austria, Hungary, Spain, Greece, France, Portugal, Romania are some of them; examples of "New World" regions are located in USA, Australia, Canada, New Zealand, Argentina, Chile, South Africa etc. In our research, we aimed to gather information about four variables related to regions/destinations.…”

Section: Projected and Perceived Image Studiesmentioning

confidence: 99%

A Review of Wine Tourism Destination Image Studies From 2001 to 2020

Sekhniashvili¹

2021

GTG

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As wine tourism destination image research attracts more attention lately, it is necessary to synthesize the literature and monitor its development. By analyzing the accumulated knowledge in the field, our study aims to form a practical guide based on which future research can avoid duplication and focus on the detected gaps The paper uses literature review methodology of 21 studies published between 2001 and 2020. Sample articles were coded and analyzed by different variables. The results explain some of the features of the field such as common measurement methods, study subjects and objects, samples and their size, destination types, scales, topics, and so forth. It summarizes strengths and weaknesses as well as future research possibilities. Based on the results, it is proposed to diversify the subjects of the study, also, to improve the measurement techniques of wine tourism destination image and focus on projected image which lacks the attention.

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“…Some countries from the New World also register high per capita consumption, especially from Australasia. A third block of countries emerges, recently identified by scholars and marketers as the “Third World of Wine” or the “New, New World of Wine,” including China, Russia, and countries in North Africa, which are playing an increasingly important role in the international wine scene (Banks and Overton 2010; Aleixandre et al 2016; Anderson and Pinilla 2018; Li et al 2018).…”

Section: Data Sourcesmentioning

confidence: 99%

Wine Consumption and Culture: A Cross‐Country Analysis

Agnoli¹,

Outreville²

2020

Applied Eco Perspectives Pol

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The main objective of this article is to investigate how national culture and sociopolitical environment influence the level of wine consumption in a representative panel of countries. Culture is defined as the consumption practices related to economic, social, and cultural aspects and institutional factors. A single equation analysis is based on a cross section of countries representing 90% of wine consumption in the world for the period 2003–2017. In order to draw a final model explaining wine consumption through the cultural peculiarities of a country and to avoid multicollinearity among independent variables, a principal component analysis is performed and a random‐effects GLS regression model is applied to determine the set of cultural variables which are the most significant in affecting wine consumption.

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Viticulture and oenology scientific research: The Old World versus the New World wine-producing countries

Cited by 17 publications

References 25 publications

Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

A Review of Wine Tourism Destination Image Studies From 2001 to 2020

Wine Consumption and Culture: A Cross‐Country Analysis

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