WINE MAKING PROCESS H EN D LE TA I EF

2016 ◽  
pp. 46-91
Keyword(s):  
Wine Making

“DON VALLEY” WINE-MAKING CLUSTER AS AN ENOGASTROTOURISM DEVELOPMENT SITE: SOCIO-CULTURAL COMPONENT

2020 ◽  
Author(s):  
Е.V. Pokazannik ◽  
Keyword(s):  
Project Management ◽  
Geographic Location ◽  
Tourist Destination ◽  
Wine Making ◽  
Rostov Region ◽  
Regional Cluster ◽  
Educational Programmes ◽  
Development Site ◽  
Cultural Component

“Don Valley” is more than a historic or geographic location, - it is an official name of a wine-making area, proposed by Rostov Region administration for consolidation of local wine-makers under the single mega-brand. Specialized regional cluster “Don Valley” is “an association of leading scientific, educational, industrial, engineering and innovative organizations and enterprises of the Rostov region, operating in the following areas: wine-making, manufacturing of components for wineries, scientific-research and educational programmes, development of retail infrastructure, promotion of wine-tasting and gastronomic tourism, and viniculture”3. The creators of the cluster official web-site declare “Made on the Don” brand communication as their primary goal, along with promotion of wine in the region. The article reviews the specifics of Don region from a standpoint of its attractiveness as a tourist destination. The mandatory components are named that together with the enogastronomic sphere can contribute to the growth of demand for tourist routes of various content and duration. The key role of cultural and historic component in successful promotion of the Don winemaking in the tourism market is emphasized. It is noted that enogastrotourism can be developed successfully in Don region through socio-cultural project management based on the thorough analysis of specifics of the region as a whole and its individual components affecting the marketing and advertising solutions.

scholarly journals Strengthening Efforts to Protect and Safeguard the Industrial Cultural Heritage in Montilla-Moriles (PDO). Characterisation of Historic Wineries

2021 ◽  
Vol 13 (11) ◽  
pp. 5791
Author(s):  
Antonia Merino-Aranda ◽  
Isabel Luisa Castillejo-González ◽  
Almudena Velo-Gala ◽  
Francisco de Paula Montes-Tubío ◽  
Francisco-Javier Mesas-Carrascosa ◽  
...  
Keyword(s):  
Cultural Heritage ◽  
Agricultural Landscape ◽  
Wine Industry ◽  
Sustainable Urban Development ◽  
Human Society ◽  
The Sustainable Development ◽  
Industrial Heritage ◽  
Wine Making ◽  
Protected Designation Of Origin ◽  
Development Goals

Industrial heritage is linked to the cultural processes that human society sets through the traces from the past. The conservation and dissemination of this industrial–cultural heritage are crucial for sustainable urban development, and positively influences the transition to resilient and sustainable cities. The wine industry around Montilla has suffered as a result of a sharp reduction of the vineyard area in the last 25 years. Wineries, as one of the historic typologies of wine-making facilities in the Montilla-Moriles Protected Designation of Origin (PDO), as well as their materials and construction techniques, are a reference in the agricultural landscape of Montilla. Many historic wineries are the result of the abandonment and cessation of the wine industry. These buildings are linked to the agrarian activity in this area, mostly wine-making, although in some cases, they coexist with similar production processes, such as milling the fruit of the olive grove. This research characterises and analyses four historic wineries in the Montilla-Moriles PDO, which represent an example of architecture in the wine-making transformation during the 19th–20th centuries. This manuscript contributes to the attainment of some objectives set in one of the Sustainable Development Goals (SDGs), protecting and disseminating the industrial cultural heritage in Montilla-Moriles.

scholarly journals Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 69
Author(s):  
Alberto Martínez ◽  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
María L. Franco ◽  
Camille Garzo ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality ◽  
Wine Making ◽  
Low Co2 ◽  
Sweet Wines ◽  
Positive Correlations ◽  
Better Than

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

scholarly journals Bacchus among the Blackshirts: Wine Making, Consumerism and Identity in Fascist Italy, 1919–1937

2020 ◽  
Vol 29 (4) ◽  
pp. 394-415
Author(s):  
Brian J Griffith
Keyword(s):  
Public Relations ◽  
First World War ◽  
Upper Class ◽  
General Category ◽  
World War ◽  
Wine Making ◽  
Wine Consumption ◽  
The First World War ◽  
Family Friendly ◽  
First World

This article explores the way in which wine came to be viewed as a quintessentially ‘Italian’ beverage among Italy's middle- and upper-class households during fascism's twenty years in power. Due to significant increases in wine consumption among the labouring classes during the years immediately following the First World War, wine, as a general category of beverage, had become closely associated within the minds of many bourgeois and wealthy consumers with the country's popular taverns and saloons, alcoholism and physical and moral ‘degeneration.’ In response, fascist Italy's typical wine growers, merchants and industrialists worked feverishly to rehabilitate the beverage's downtrodden reputation via a series of wide-ranging public relations and collective marketing campaigns during the 1920s and 1930s. By promoting the beverage's hygienic and alimentary qualities, as well as systematically intertwining the moderate consumption of the peninsula's standardised wines with the dictatorship's nationalisation and popular mobilisation programmes, this article will show, the Industrial Wine Lobby successfully re-established ‘wine's honour’ and, simultaneously, recontextualised the country's typical wines as Italy's wholesome, family-friendly, ‘national beverage’.

scholarly journals Extraction of the antioxidant phytocomplex from wine-making by-products and sustainable loading in phospholipid vesicles specifically tailored for skin protection

2021 ◽  
Vol 142 ◽  
pp. 111959
Author(s):  
Matteo Perra ◽  
Jesús Lozano-Sánchez ◽  
Francisco-Javier Leyva-Jiménez ◽  
Antonio Segura-Carretero ◽  
Josè Luis Pedraz ◽  
...  
Keyword(s):  
Phospholipid Vesicles ◽  
Skin Protection ◽  
Wine Making ◽  
By Products

Anti-oxidant and anti-inflammatory effect of polar extracts obtained from waste product of wine making

2020 ◽  
pp. 1-5
Author(s):  
M. J. Germanó ◽  
M. D. Muñoz ◽  
M. C. Della-Vedova ◽  
G. E. Feresin ◽  
M. Rinaldi-Tosi ◽  
...  
Keyword(s):  
Waste Product ◽  
Wine Making ◽  
Anti Oxidant ◽  
Anti Inflammatory ◽  
Polar Extracts ◽  
Inflammatory Effect

scholarly journals Studies on Storage of Harvested Grapes for Wine Making

1964 ◽  
Vol 28 (6) ◽  
pp. 375-381
Author(s):  
Ken-ichi Otsuka ◽  
Shirô Imai ◽  
Koichi Aiba
Keyword(s):  
Wine Making

STATE AND PROSPECTS OF PROCESSING OF SECONDARY RAW MATERIALS OF WINE-MAKING IN UKRAINE

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
L. Osipova ◽  
O. Radionova ◽  
L. Tkachenko ◽  
T. Abramova
Keyword(s):  
Agricultural Land ◽  
Animal Feed ◽  
Raw Materials ◽  
Acid Soil ◽  
Biologically Active ◽  
Limiting Factor ◽  
Wine Making ◽  
Secondary Raw Materials ◽  
Use Of Resources ◽  
Wide Range

The analysis of the current state of processing of secondary raw materials of wine-making in Ukraine is given. It is proved that the latter is a rich source of biologically active compounds, including phenolic ones, which makes it possible to use it for the production of a wide range of products (raccoon, polyphenol extracts, tartaric acid, beverages, fertilizers, grape oil, cake, vitamin D, animal feed, food powder, abrasives) with high consumer value for various industries: food, pharmaceutical, perfume and cosmetics, chemical, feed, etc. In the light of modern research, the role of phenolic compounds as essential nutrition factors that cannot remain out of the field of view of physiologists, pharmacologists, and food hygiene specialists is shown. However, currently in Ukraine there are no specialized enterprises for complex processing of secondary raw materials of winemaking; traditional technologies are not effective from a technological, economic and environmental point of view, which indicates not rational use of resources and loss of material resources; there are no systematic studies on physical and chemical, microbiological, Toxicological composition in order to determine the optimal direction of its use. A limiting factor is also the lack of comparative analysis of innovative domestic and foreign technologies for processing secondary raw materials of winemaking. In the vast majority of cases, in particular, combs and pomace are taken out of control to agricultural land without special treatment, which leads to acid soil erosion and pollution of the environment with metabolites of micromycetes, increasing one of the global problems of mankind-environmental. At the present stage of technological development, there are a number of innovative developments in the field of processing secondary raw materials, in particular grape pomace, in order to obtain biologically active additives, the limiting factor for the introduction of which is the lack of domestic and expensive imported equipment. A promising way to solve the existing problems is to create a mechanism that will unite the interests of wineries (producers of secondary raw materials of winemaking), processing enterprises (producers of products from secondary raw materials of winemaking), scientists and potential consumers of innovative products. Consolidation of the above-mentioned institutions and enterprises is possible by creating clusters for the development and implementation of innovative technologies and equipment

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