scholarly journals “Wine, sweet wine”: significados e determinantes da compra por impulso de vinho do Porto

Innovar ◽  
2021 ◽  
Vol 32 (83) ◽  
Author(s):  
Cláudia Campos ◽  
Samuel Lins
Keyword(s):  

Este estudo tem como objetivo identificar os significados atribuídos pelos portugueses ao vinho do Porto; além disso, investigar, através de um estudo experimental, como a unicidade e o desconto influenciam a tendência para comprar por impulso o vinho do Porto, e perceber como as variáveis em estudo influenciam cada um dos contextos experimentais. Participaram no estudo 538 portugueses (382 mulheres e 156 homens, idade média = 33,35 anos). Os resultados indicaram que, quando os portugueses pensam no vinho do Porto, eles pensam no processo, no armazenamento e nos locais associados à produção do vinho; pensam nas suas características, nas ocasiões sociais especiais onde é usualmente consumido e no seu valor cultural. Com o estudo experimental, verificou-se que, aquando da exposição a um produto único, os portugueses tendem a comprar mais por impulso, independentemente do preço. Enquanto, no caso de um vinho mais popular, o desconto é um fator determinante na tendência para comprar por impulso. Adicionalmente, os resultados também mostraram que o desconto, as emoções positivas, a unicidade do vinho e a impulsividade do consumidor também foram fatores que influenciaram a tendência para comprar vinho do Porto por impulso.

2008 ◽  
Vol 8 (3) ◽  
pp. 74-78
Author(s):  
hank shaw

Portugal has port, Spain has sherry, Sicily has Marsala –– and California has angelica. Angelica is California's original wine: The intensely sweet, fortified dessert cordial has been made in the state for more than two centuries –– primarily made from Mission grapes, first brought to California by the Spanish friars. Angelica was once drunk in vast quantities, but now fewer than a dozen vintners make angelica today. These holdouts from an earlier age are each following a personal quest for the real. For unlike port and sherry, which have strict rules about their production, angelica never gelled into something so distinct that connoisseurs can say, ““This is angelica. This is not.”” This piece looks at the history of the drink, its foggy origins in the Mission period and on through angelica's heyday and down to its degeneration into a staple of the back-alley wino set. Several current vintners are profiled, and they suggest an uncertain future for this cordial.


LWT ◽  
2015 ◽  
Vol 61 (2) ◽  
pp. 503-509 ◽  
Author(s):  
Teresa García-Martínez ◽  
Juan Moreno ◽  
Juan Carlos Mauricio ◽  
Rafael Peinado

2009 ◽  
Vol 90 (1) ◽  
pp. 121-131 ◽  
Author(s):  
Sandra Cortés ◽  
José M Salgado ◽  
Beatriz Rivas ◽  
Ana M Torrado ◽  
José M Domínguez

2014 ◽  
Vol 152 ◽  
pp. 522-530 ◽  
Author(s):  
M. Figueiredo-González ◽  
B. Cancho-Grande ◽  
J. Simal-Gándara ◽  
N. Teixeira ◽  
N. Mateus ◽  
...  
Keyword(s):  

2008 ◽  
Vol 8 (7) ◽  
pp. 1053-1062 ◽  
Author(s):  
Rosalinda Urso ◽  
Kalliopi Rantsiou ◽  
Paola Dolci ◽  
Luca Rolle ◽  
Giuseppe Comi ◽  
...  

2013 ◽  
Vol 78 (6) ◽  
pp. M874-M879 ◽  
Author(s):  
Teresa García-Martínez ◽  
Nieves López de Lerma ◽  
Juan Moreno ◽  
Rafael A. Peinado ◽  
M. Carmen Millán ◽  
...  
Keyword(s):  

2021 ◽  
Vol 12 ◽  
Author(s):  
Yanqin Ma ◽  
Tian Li ◽  
Xiaoyu Xu ◽  
Yanyu Ji ◽  
Xia Jiang ◽  
...  

Petit Manseng is widely used for fermenting sweet wine and is popular among younger consumers because of its sweet taste and attractive flavor. To understand the mechanisms underlying spontaneous fermentation of Petit Manseng sweet wine in Xinjiang, the dynamic changes in the microbial population and volatile compounds were investigated through high-throughput sequencing (HTS) and headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) technology, respectively. Moreover, the relationship between the microbial population and volatile compounds was deduced via multivariate data analysis. Candida and Mortierella were dominant genera in Petit Manseng wine during spontaneous fermentation. Many fermentative aroma compounds, including ethyl octanoate, isoamyl acetate, ethyl butyrate, ethyl decanoate, isoamyl alcohol, ethyl laurate, isopropyl acetate, hexanoic acid, and octanoic acid, were noted and found to be responsible for the strong fruity and fatty aroma of Petit Manseng sweet wine. Multivariate data analysis indicated that the predominant microorganisms contributed to the formation of these fermentative aroma compounds. Hannaella and Neomicrosphaeropsis displayed a significantly positive correlation with the 6-methylhept-5-en-2-one produced. The current results provide a reference for producing Petit Manseng sweet wine with desirable characteristics.


1966 ◽  
Vol 12 (10) ◽  
pp. 226-228
Author(s):  
E. MINÁRIK
Keyword(s):  

2021 ◽  
Vol 60 (2) ◽  
Author(s):  
Bárbara Teodora Andrade Koelher ◽  
Soraya Maria Moreira de Souza ◽  
Andréa Miura da Costa ◽  
Elizama Aguiar-Oliveira

Research background. Cocoa honey (CH) and cocoa pulp (CP) are both fruit pulps highly appreciated but, until now, CH is less processed than CP. In this work, it was investigated the applicability of strains of S. cerevisiae to ferment CH complemented with CP, to obtain fruit wines and improve CH commercialization. Experimental approach. The selection of a strain, previously isolated from cachaçaria distilleries in Brazil, took place based on its fermentation performance. The conditions for fermentation with S. cerevisiae L63 were then studied in relation to: volumetric proportion (φCH) of CH (complemented with CP), sucrose addition (γsuc), temperature (T) and inoculum size (No). The best conditions were applied in order to obtain fermentation profiles. Results and conclusions. S. cerevisiae L63 (No=107–108 cell/mL) is capable to ferment φCH of 90 and 80 % (V/V) for 24 or 48 h with γsuc of 50 and 100 g/L at T=28–30 °C resulting in wines with ethanol contents from 8 to 14 % (V/V). Additionally, the φCH=90 % (V/V) wine resulted in the lowest residual sugar concentration (<35 g/L) than the φCH=80 % (V/V) wine (~79 g/L) which could be classified as a sweet wine. In general, S. cerevisiae L63 resulted in a similar fermentation performance than a commercial strain tested, indicating its potential for fruit pulp fermentation. Novelty and scientific contribution. Therefore, S. cerevisiae L63 is capable to ferment CH complemented with CP to produce fruit wines with good commercial potentials that may also benefit small cocoa producers by presenting a product with greater added value.


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