scholarly journals THEORETICAL OVERVIEW OF THE FACTORS AFFECTING WINE PRODUCTION

2020 ◽  
Vol 18 (Suppl.1) ◽  
pp. 619-624
Author(s):  
N. Petrova ◽  
A. Stefanova
Keyword(s):  
Human Factor ◽  
Production Quality ◽  
Wine Production ◽  
Factors Affecting ◽  
Factors Influencing ◽  
The Subject ◽  
Main Factors ◽  
Object Of Study ◽  
Theoretical Overview

This paper reviews the authors’ theoretical and empirical views on the factors influencing wine production. The theoretical framework indicates the presence of many factors affecting the vine growing and winemaking enterprises. The indicators are summarised in terms of terroir, the competitiveness of the enterprise, its ability to innovate, the production quality and the quality of wine product intended for the market. The analysis assists in highlighting the following more important conclusions: evolution of the object of study from an enterprise to a whole supply chain; regarding the subject of study, many factors that affect the object, combined into leading factors and indicators characterising the factors, can be identified; the terroir and the human factor are the main factors influencing the quality of the wine produced.

Structural Analysis of Factors Influencing Quality Innovation Capability in Manufacturing Enterprises

2013 ◽  
Vol 584 ◽  
pp. 268-276
Author(s):  
Wei Hong Li
Keyword(s):  
Innovation System ◽  
Practical Significance ◽  
Structure Model ◽  
Innovation Capability ◽  
Factors Affecting ◽  
Manufacturing Enterprises ◽  
Factors Influencing ◽  
Main Factors ◽  
The Relationship

Through the research on the connotation of quality innovation capability in manufacturing enterprises, 22 factors influencing the quality innovation capability in manufacturing enterprises have been screened out. Based on this, the application of interpretative structural modeling (ISM) has determined the relationship between these factors, establishing the multilevel hierarchical structure model of the main factors affecting the quality innovation capability in manufacturing enterprises, and analyzing the relationships between the five levels of the model and the different roles of each factor that the quality innovation capability of manufacturing enterprises innovation system plays. The results have practical significance for manufacturing enterprises to enhance the quality of innovation capability.

scholarly journals ԿՐԹՈՒԹՅԱՆ ՈՐԱԿԸ ՁԵՎԱՎՈՐՈՂ ՀԻՄՆԱԿԱՆ ԳՈՐԾՈՆՆԵՐԸ / MAIN FACTORS AFFECTING THE QUALITY OF EDUCATION

2021 ◽  
pp. 190-198
Author(s):  
A. Zadoyan
Keyword(s):  
Learning Motivation ◽  
Quality Of Education ◽  
Middle Grade ◽  
Important Condition ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Educational Motivation ◽  
Main Factors ◽  
Functional Components

Հոդվածում ներկայացված են կրթության որակի վրա ազդող գործոնները, մասնավորապես ուսման դրդապատճառների ձևավորվածությունը: Դիտարկվում են ուսման դրդապատճառների ձևավորման վրա ազդող հիմնական պատճառները, այդ թվում՝ դասագրքերի բովանդակային, կառուցվածքային և գործառութային բաղադրատարրերը: Շեշտադրվում են հատկապես տարրական օղակից միջին օղակ անցման դասարանում ուսուցանվող ուսումնական առարկաների դասագրքերի բովանդակության խնդրահարույց հարցերը: Հոդվածի նպատակն է ընդգծել դասագրքերի նշանակությունը սովորողների ուսման դրդապատճառների ձևավորման գործում՝ որպես կրթության որակի ապահովման կարևոր պայման: / The article will deal with the factors influencing the quality of education, in particular, the formation of educational motivation. The main reasons affecting the development of learning motivations are considered including the content, structural and functional components of the textbooks. The problematic issues of the content of the textbooks of the subjects thought in the elementary school in the middle grade are emphasized. The purpose of this article emphasizes the importance of textbooks in developing students‘ learning motivation as an important condition for ensuring the quality of education.

Customer’s satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank – An Giang Branch

2020 ◽  
Vol 4 (3) ◽  
pp. First
Author(s):  
Tran Minh Hieu ◽  
Nguyen Duong Ngoc Mai Chi
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Test Method ◽  
Quality Of Services ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Alpha Reliability ◽  
Survey Results ◽  
Development Orientation

This study applied SERVQUAL scale of Parasuraman et al to measure factors affecting customer satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank - An Giang Branch (Techcombank An Giang). The study was conducted to survey 207 customers who have been using the service at Techcombank An Giang. The survey results were analyzed by the Cronbach's Alpha reliability test method, then used Exploratory factor analysis (EFA) to verify and evaluate the scale of service quality. The results of the regression analysis show that customer's satisfaction about service quality at Techcombank An Giang includes four factors: The factor with the highest level is the Empathy with Beta = 0.253, the second of factor is the Responsibility with Beta = 0.248, ranked third in the influence level is the Tangible with Beta = 0.235, and the lowest impact level is the Reliability with Beta = 0.144. The research also uses statistical methods to describe and test the differences of demographic factors with customer's satisfactionon service quality.The analysis results show that there is no difference between customer's satisfaction on service quality and factors such as gender, age, income, number of transaction banks, regular transaction banks, and time to use the service at Techcombank An Giang. Through the research results, the author would like to propose some ideas to improve the quality of services, thereby attracting new customers and importantly, keeping traditional customers because the development orientation of Techcombank is to take care of old customers to cross sell other products of the bank. The Stud results offer a basis for the branch to identify the factors influencing customer satisfaction on their service quality, thereby having an appropriate strategy to improve customer satisfaction.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

scholarly journals Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1672
Author(s):  
Ysadora A. Mirabelli-Montan ◽  
Matteo Marangon ◽  
Antonio Graça ◽  
Christine M. Mayr Marangon ◽  
Kerry L. Wilkinson
Keyword(s):  
Global Perspective ◽  
Wine Industry ◽  
Wine Production ◽  
Specific Data ◽  
Main Research ◽  
Initial Severity ◽  
The Subject ◽  
Available Information

Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.

Subtitle Translation Strategies of Dish Name in the Chinese Documentary-A Bite of China 1

2020 ◽  
Author(s):  
Zhang Qi ◽  
◽  
Ang Lay Hoon ◽  
Keyword(s):  
Chinese Culture ◽  
Comparative Approach ◽  
Dietary Habit ◽  
Special Focus ◽  
Factors Affecting ◽  
Translation Strategies ◽  
Cultural Ideology ◽  
Object Of Study ◽  
Chinese Films

With the implementation of “go globally” strategy of Chinese culture, a large number of Chinese films and TV programs have been produced to go abroad. As a medium and carrier of cultural communication, the quality of documentary subtitle translation determines whether Chinese culture can be appropriately disseminated or not. This paper aims to investigate the translation strategies of culture-specific items with special focus on name of dishes. The object of study in this paper is A Bite of China 1 produced by CCTV in 2012, which is not only about Chinese foods but also geography, local customs and dietary habit. Firstly, by using comparative approach, the linguistic characteristics are discussed to identify the similarities and differences between source and translated dish names. Then the translation strategies for dish name are examined. Next, such factors affecting translation strategies as cultural ideology is analyzed. The objective of this paper is to study what translation strategies are possibly adopted when translating Chinese dish name into English in the documentary. The findings show that in the process of dish name translation of Chinese documentaries, domestication and foreignization are two frequently used strategies which is complementary to each other.

scholarly journals Management of Highway Projects in Egypt through Identifying Factors Influencing Quality Performance

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Ahmed Ebrahim Abu El-Maaty ◽  
Ahmed Yousry Akal ◽  
Saad El-Hamrawy
Keyword(s):  
Quality Performance ◽  
Highway Projects ◽  
Factors Affecting ◽  
Product Success ◽  
Factors Influencing ◽  
Design Life ◽  
Questionnaire Form ◽  
Pavement Response ◽  
Asphalt Quality

While project management success focuses upon the processes and the successful accomplishments of cost and time objectives, product success deals with the quality of the final product. Recently, quality of the constructed highway has been considered highly important reason for the pavement response and its design life. The main objective of this paper is to improve the management of highway projects in Egypt by determining the most important factors influencing the quality performance of this industry. In total, 39 factors that may influence the quality of highway projects have been defined through a detailed literature review. The factors are tabulated in a questionnaire form, which is sent out to 13 owners of divided highways, 27 owners of regional roads, and 15 consultants. The analysis of the respondents’ perspectives using fuzzy triangle approach shows that the most important factors affecting the quality are availability of experienced staff in the owner’s and contractor’s teams during the project execution; efficiency of the owner’s inspection team; clarity of responsibilities and roles for each owner, consultant, and contractor; pavement which is not designed according to the regional conditions (e.g., soil type, temperature, and traffic volume); and asphalt quality and type used in the construction process.

400. Factors influencing the keeping quality of ghee

1949 ◽  
Vol 16 (3) ◽  
pp. 356-362 ◽  
Author(s):  
D. P. Persai ◽  
C. R. Barnicoat
Keyword(s):  
Heat Treatment ◽  
Bacterial Culture ◽  
Storage Life ◽  
Summer Temperature ◽  
Final Temperature ◽  
Marked Influence ◽  
Factors Influencing ◽  
Keeping Quality ◽  
Main Factors

Of the four main factors commonly regarded as influencing keeping properties of ghee, viz. moisture content, acidity, heat treatment and type of bacterial culture used in souring, the heat treatment was found to be the most important.In general, the higher the final temperature (110° C. and higher) attained during evaporation, the better were the keeping properties of the product, providing that the butter had been heated in contact with curd, boiled as rapidly as possible, and given a minimum amount of stirring.The improved keeping properties conferred on ghee heated to 110–150° C. were promoted by antioxidants (apparently phospholipids) extracted from the curd during cooking.Initial acidity and moisture contents had no effect on storage life of ghee at 38° C., and the practice of grading ghee according to its acidity would appear to be of questionable value. Souring of milk to give 2·5–3·0% lactic acid and the accompanying desirable flavour did not detract from the keeping quality of the ghee made from it.The type of bacterial culture used for souring had only slight influence on keeping quality of ghee, but a marked influence on flavour.Storage life of ghee at 38° C. (‘Indian summer temperature’) could be predicted with fair accuracy from its rate of oxidation at 100° C. in a ‘Swift oxidation tester’.

scholarly journals Alternate Strip Clearcutting in Upland Black Spruce: II. Factors Affecting Regeneration in First-cut Strips

1987 ◽  
Vol 63 (6) ◽  
pp. 439-445 ◽  
Author(s):  
John K. Jeglum
Keyword(s):  
Natural Regeneration ◽  
Black Spruce ◽  
Mineral Soil ◽  
Strip Width ◽  
Seedling Density ◽  
Factors Affecting ◽  
Topographic Position ◽  
Factors Influencing ◽  
Main Factors ◽  
Upper Slope

In a two-cut, alternate strip clearcutting system in upland black spruce, the main factors influencing black spruce regeneration in the first-cut strips were strip width, natural seeding period, amount of receptive seedbed and topographic position. In the three study areas, 80-m strips yielded over 60% stocking and over 7 500 seedlings per hectare with a 4-year natural seeding period. Narrower strips 40 m and 20 m wide showed increasing levels of reproduction. Four years of natural seeding gave better natural regeneration than two years. Seedling density and frequency in quadrats were correlated with the amount of receptive seedbed. Regeneration was more abundant on drainageways and lower slopes, and less abundant on upper slope and crest sites. For successful regeneration under similar climatic and physiographic conditions, strip widths should be no more than 80 m, and leave times no less than 3 years. It is essential to scarify the upland mineral soil sites, but scarification of lowland sites is not recommended, especially where there is abundant Sphagnum.

scholarly journals Multifactorial parametric model for assessing and making organizational decisions to ensure the quality of construction

2019 ◽  
Vol 97 ◽  
pp. 03038
Author(s):  
Pavel Zhuravlev ◽  
Evgeniy Bachus ◽  
Irina Markova
Keyword(s):  
Parametric Model ◽  
Assessment Model ◽  
Regulatory Requirements ◽  
Factors Affecting ◽  
Construction Period ◽  
Regulatory Documents ◽  
Full Compliance ◽  
Main Factors ◽  
Capital Construction

As noted by a number of experts in the field of the quality of construction of capital construction objects, at present there are no industry-specific methods for assessing the quality of construction and installation works in construction. The quality assessment and acceptance of capital construction objects is carried out according to the criterion of compliance with the requirements established in the project documentation, the working documentation prepared on its basis and the requirements established in the regulatory documents. It should be noted that the more complex the object, the larger the construction volume, the longer the construction period of the object and the harder it is to achieve full compliance of the object with the established requirements due to the lack of a methodology for choosing organizational decisions, as well as changing regulatory requirements, technological variability, errors.The current situation necessitated the development of an assessment model and the adoption of organizational decisions to ensure the quality of construction. This article highlights and discusses the main factors affecting the quality of organizational decisions. A system for assessing the level of quality assurance of construction is proposed, taking into account the quality of organizational decisions and the main factors cited.

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