RFID readability around wine bottle boxes

Author(s):  
Isabel Exposito ◽  
Inigo Cuinas
Keyword(s):  
Author(s):  
Gary Genosko

While Deleuze explored the temporalities of alcoholism in American literature in The Logic of Sense, and Jean Clet Martin, among others, has extended this inquiry by further extracting the alcoholic’s lines of flight from the same literature, this chapter breaks the mould by understanding alcohol, distilled and in its pure form of ethanol, as well as its imbibition, as a question of a component that passes through anthropocentric, and across multiple non-anthropocentric assemblages. The exploitation of ethanol fermentation, for example, exists across species. Indeed, as we entertain more overtly human cultural examples, such as ‘wine’ for cats, a recent Japanese pet trend, the metabolic communion of interspecies companionship requires that the material expressivity of the substance is overcoded because the ‘wine’ is not only non-alcoholic but liquid catnip in a ‘wine’ bottle. Indeed, theorization of the pursuit of shared pleasures – using Guattari’s ethological terms, we might say deterritorializing from deterministic biological factors yet also modifying these in some measure as well (Machinic Unconscious) – and engaging multiple species is this chapter’s goal, achievable by plotting the passages of alcohol and its related components across assemblages and their material and socio-cultural expressive trajectories beyond strictly anthropocentric and Western prerogatives.


Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 873
Author(s):  
Francisco Javier Flor-Montalvo ◽  
Agustín Sánchez-Toledo Ledesma ◽  
Eduardo Martínez Cámara ◽  
Emilio Jiménez-Macías ◽  
Jorge Luis García-Alcaraz ◽  
...  

Natural stoppers are a magnificent closure for the production of aging wines and unique wines, whose application is limited by the availability of raw materials and more specifically of cork sheets of different thickness and quality. The growing demand for quality wine bottle closures leads to the search for alternative stopper production. The two-piece stopper is an alternative since it uses non-usable plates in a conventional way for the production of quality caps. The present study has analyzed the impact of the manufacture of these two-piece stoppers using different methodologies and for different dimensions by developing an LCA (Life Cycle Assessment), concluding that the process phases of the plate, its boiling, and its stabilization, are the phases with the greatest impact. Likewise, it is detected that the impacts in all phases are relatively similar (for one kg of net cork produced), although the volumetric difference between these stoppers represents a significant difference in impacts for each unit produced.


2009 ◽  
Vol 18 (6) ◽  
pp. 597-614 ◽  
Author(s):  
Nelson Barber ◽  
D. Christopher Taylor ◽  
Tim Dodd

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Peter Merdian ◽  
Philipp Piroth ◽  
Edith Rueger-Muck ◽  
Gerhard Raab

Purpose The purpose of this study is to find out how unconscious perception and conscious reactions differ when it comes to evaluate wine bottles in a shopping shelf. It was evaluated how attention is related to subjective evaluations of interest and value in the perception of wine bottle design choices. Design/methodology/approach The experiment combined implicit eye-tracking observations and a quantitative measurement on the assessment on wine bottle designs. In total, 37 participants rated eight different wine bottle designs based on their interest and assumed value, without any given information about the wines’ original price classification. Findings There is a significant difference between the perception of wine bottle designs. Eye-catchy designs do not automatically transform into a higher perception of value and interest towards the product. The unconscious perception of bottles and the conscious reaction differentiate. Research limitations/implications The greatest limitation, as with many other implicit studies, is the limited number of subjects and the associated limited validity. In addition, eight bottles in four categories were studied, which is adequate, but does not fully reflect the complexity of the wine market supply. Practical implications Manufacturers and wine label designers should challenge existing pre-disposition towards certain wine bottle design choices. Originality/value To the best of the authors’ knowledge, this is the first German consumer study that focusses on unconscious perception (measured by implicit eye movement behaviour) and conscious reactions in the context of explicit value and interest evaluation.


Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 62
Author(s):  
Andrii Tarasov ◽  
Jens Wagenitz ◽  
Wolfgang Pfeifer ◽  
Christoph Schuessler ◽  
Rainer Jung

Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for some reasons may negatively affect its sensory characteristics and compromise the wine evaluation. To scientifically confirm of disprove this myth, we conducted a sensory analysis of six wines, cooled slowly in a refrigerator and quickly in an ice–water–salt mixture. Two sparkling wines, two white, and two red still wines with different aroma profiles were included in the research. Results of the triangle tests and 3-AFC tests demonstrated no perceivable differences between the quickly and slowly cooled wine samples. These outcomes may be useful for scientists, who perform wine sensory evaluations, as well as wine producers, experts, and the foodservice industry in general.


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