scholarly journals The Effect of Carbonation Level on the Acceptability and Purchase Intent of Muscadine and Fruit Wines

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 66
Author(s):  
Nicholas A. Wendrick ◽  
Charles A. Sims ◽  
Andrew J. MacIntosh

Carbonation is a value-added process that can affect the mouthfeel, perception of volatile compounds, perception of sweetness, and ultimately if a consumer likes a wine. While much work has been completed on traditional varieties of sparkling wine, little research has been completed on niche market wines such as muscadine and fruit wines, which make up a large percentage of wines produced in the Southeastern USA. The objective of this research was to create and evaluate force-carbonated sparkling wine at five carbonation levels. Five finished wines from Florida wineries were obtained, then assessed for the sugar and alcohol content. Each wine was carbonated and then presented to consumers for sensory evaluation (n = 68–89 per evaluation). The questionnaire assessed the perceived sweetness, preference, liking, purchase intent, and comments of each sample. The data illustrated participants consistently preferred the carbonated samples over the noncarbonated sample. The data indicates a roughly even distribution of preference between the four carbonation levels. The data also showed statistically significant differences between the original wine and the carbonated varieties with respect to liking, preference, and purchase intent, which was supported by the consumer’s comments for the most preferred and least preferred samples. Overall, this research serves to impact the wine industry by identifying how carbonation levels affect the acceptability of niche wine varieties, and allows winemakers to successfully expand, diversify, and increase the product portfolio for wineries.

2019 ◽  
Vol 12 ◽  
pp. 02021 ◽  
Author(s):  
M. Schmitt ◽  
S. Broschart ◽  
C.-D. Patz ◽  
D. Rauhut ◽  
M. Friedel ◽  
...  

Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.


2018 ◽  
Author(s):  
Younghwan Cha ◽  
Jung-In Lee ◽  
Panpan Dong ◽  
Xiahui Zhang ◽  
Min-Kyu Song

A novel strategy for the oxidation of Mg-based intermetallic compounds using CO<sub>2</sub> as an oxidizing agent was realized via simple thermal treatment, called ‘CO2-thermic Oxidation Process (CO-OP)’. Furthermore, as a value-added application, electrochemical properties of one of the reaction products (carbon-coated macroporous silicon) was evaluated. Considering the facile tunability of the chemical/physical properties of Mg-based intermetallics, we believe that this route can provide a simple and versatile platform for functional energy materials synthesis as well as CO<sub>2</sub> chemical utilization in an environment-friendly and sustainable way.


2019 ◽  
Vol 28 (1) ◽  
Author(s):  
Vikas Kaushik ◽  
Preeti Sharma ◽  
Aditi Arya ◽  
Anil Sindhu ◽  
Ajay Singh

LWT ◽  
2021 ◽  
pp. 111925
Author(s):  
Rodica Mărgăoan ◽  
Aslı Özkök ◽  
Şaban Keskin ◽  
Nazlı Mayda ◽  
Adriana Cristina Urcan ◽  
...  

2015 ◽  
Vol 4 (3) ◽  
pp. 200-212 ◽  
Author(s):  
Ann Darwin

Purpose – The purpose of this paper is to discuss the challenges and obstacles encountered in the implementation of a mentoring program for Master of Business Administration (MBA) students at the University of South Australia (UniSA) Business School. The paper starts with an exploration into the need for a mentoring program, the trial and subsequent four years of implementation. The paper also explores the network model of mentoring and the reasons why this, rather than a more traditional model, was chosen for the program’s implementation. Design/methodology/approach – This exploratory case study uses data from over 600 students and their alumni mentors over a five-year period to evaluate and improve the program as well as cultivating a critical community of adult learners. Findings – Feedback from students indicates that the mentoring program is regarded by most as a value-added feature of their early learning as it offers support, if and when it is required, from those who have been there before. Research limitations/implications – Results are limited to one institution. However, as research into mentoring for higher education students is thin on the ground, this study contributes to our understanding of the positive impacts of mentoring on student success. Practical implications – This paper emphasizes the importance of business leaders giving back to their alma mater through mentoring current MBA students. It shows how mentoring can support learning and management development. Originality/value – This is an original study which explores ways to increase the learning of higher education students for positive social outcomes.


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