Browsing by Subject "Wine"
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- PublicationEmbargoA descriptive bibliometric study on bioavailability of pesticides in vegetables, food or wine research (1976–2018)(Elsevier, 2020) Andreo Martínez, Pedro; Ortiz Martínez, Víctor Manuel; García Martínez, Nuria; Pagán López, Pablo; Quesada Medina, Joaquín; Cámara Botía, Miguel Ángel; Oliva Ortiz, José; Química Agrícola, Geología y EdafologíaA bibliometric analysis based on the Web of Science© (WOS) database was performed on bioavailability of pesticides in vegetables, food or wine related studies published from inception to 2018. A total of 1202 articles were subjected to examination. The results reveal that yearly production of scientific articles increased steadily. Journal and institution production, and author's keywords frequencies followed the Lotka’s Law. Khan SU and White JC were the most productive authors. The most productive journals were Journal of Agricultural and Food Chemistry (55), and Journal of Ethnopharmacology (48), and the most common WOS subject category was Pharmacology & Pharmacy (419). USA (h-index of 40) produced 21.7 % of all articles, closely followed by China (20.6 %). Chinese Academy of Sciences (34) was the most productive research institutions. Finally, current and future trends in this area should focus on keywords such as pharmacokinetics, curcumin, in-vitro, nanoparticles, oral (bioavailability) and cell.
- PublicationOpen AccessCombining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine(Elsevier, 2021-12-28) Pérez Porras, Paula; Bautista Ortín, Ana Belén; Jurado, Ricardo; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de VeterinariaSeveral techniques have been used by the winemaking industry to facilitate the extraction of grape phenolic compounds during the maceration process. Interest in innovative techniques such as high-power ultrasound (US) has increased in recent years, replacing more traditional techniques such as the addition of pectolytic enzymes (E). This study evaluates the combined effect of ultrasound and enological enzymes, used at semi-industrial scale at the time of crushing, on the chromatic characteristics of red wine. Variables such as the timing of enzyme addition and the ripening state of the grapes were considered. The results showed that ultrasound had a greater effect than enological enzymes when used alone, especially when the ripest grapes were used. The results also indicate that, when added after sonication, the enzymes favored the US effect, enabling the contact time necessary to achieve a wine with chromatic characteristics similar to those resulting from a traditional maceration process to be reduced by 4 days. Carried out on a semi-industrial scale, the study demonstrates that the adequate combination of these two techniques can optimize the maceration process both in terms of time and the wine organoleptic characteristics, making the technique of special interest for industrial application.
- PublicationOpen AccessFerrocarril, patrimonio y cultura vitivinícola en la Ribera del Duero vallisoletana (Castilla y León, España)(Murcia, Universidad de Murcia, Servicio de Publicaciones, 2013) Fernández Portela, Julio; Soria Cáceres, Carlos HugoEl vino y el ferrocarril son dos elementos claves en la historia de la Ribera del Duero vallisoletana. A lo largo de los años este territorio ha ido experimentado una serie de transformaciones sociales, económicas y paisajísticas de cierta relevancia debido a la crisis agraria de mediados del siglo XX. A pesar de todo la industria del vino se ha consolidando como el motor de la economía ribereña gracias a la producción de caldos de calidad y más recientemente al enoturismo, que ha permitido el desarrollo de un tejido económico más sólido. Utilizando este potencial vitivinícola y la vía de ferrocarril Valladolid-Ariza se plantea una propuesta de dinamización turística que agrupe al resto de recursos patrimoniales, paisajísticos, gastronómicos, artísticos y culturales que se localizan en el tramo vallisoletano de la Ribera del Duero.
- PublicationOpen AccessGlobal goods, silver and market integration: consumption of wine, silk and porcelain through The Grill Company via Macao-Canton and Marseille-Seville trade nodes, 18th Century(Cambridge University Press, 2019-09-23) Pérez García, Manuel; Economía aplicadaNew global history studies have provided theoretical models related to different paths of economic growth and consumer behaviour between East Asia (mainly China and Japan) and Europe during the period of the first industrialisation. However, more research challenging the Eurocentric views of the origins of globalisation is needed. In this article, I examine the exchanges of Chinese silks and porcelains and European wines and liquors for American silver through the Swedish Grill Company. This company had extensive business activities in Canton and Macao establishing strategic links and intermediation with other relevant companies from China, Manila, Seville and Marseille. On the global level, such exchanges played a crucial role for the accumulation of American silver in China during the Qing dynasty, and the outflows of Chinese goods to the Americas and Europe fostered market integration and globalisation that occurred earlier than 1820.
- PublicationOpen AccessIndicadores para la caracterización de tipo de tecnología y mercado en las denominaciones de origen de vino(2018-03-05) Esteban Rodríguez, Samuel; Climent López, EugenioEl tipo de tecnología y el tipo de mercado de cada Denominación de Origen Protegida de vino (DOP) se puede identificar a través de diferentes elementos. Utilizando como marco de referencia la teoría de los mundos de producción, puede dividirse el tipo de tecnología en especializada y estandarizada, considerando aspectos relacionados con el grado de generalización del conocimiento y el nivel de automatización. El tipo de mercado puede dividirse en genérico y dedicado, tomando en consideración la predictibilidad de la demanda, en función del tamaño del mercado de destino y el nivel de personalización de la producción. Para identificar estas dimensiones en el sector del vino se ha propuesto una batería de indicadores y se ha analizado su utilidad, para seleccionar aquellos más adecuados. La superficie por bodega, concebida como la interacción del tamaño medio de la explotación vitícola y el número de viticultores por bodega, ofrece un alto potencial en la definición del eje de tipo de tecnología. Por su parte, el tipo de mercado puede ser caracterizado utilizando el tamaño medio de la marca de vino, como indicador de segmentación de la producción.
- PublicationOpen AccessLinking wine culture, identity, tourism and rural development in a Denomination in Origin territory (NW os Spain)(Murcia: Servicio de publicaciones de la Universidad de Murcia, 2019) De Uña Álvarez, Elena; Villarino Pérez, MontserratThe role played by synergies between wine culture, territorial identity and tourism may be crucial for rural development. This research focuses on the perception and experiences about this topic by the local actors in the territory of the Denomination of Origin Ribeira Sacra (NW Spain). The research relied on twelve in-depth interviews. The wine culture, along with its landscape and heritage, favors the consolidation of tourism strategies. The synergies between the world of wine, identity and tourism generate values that are essential for rural development.
- PublicationOpen AccessRevisiting the use of pectinases in enology: a role beyond facilitating phenolic grape extraction(Elsevier, 2021-10-01) Osete Alcaraz, Andrea; Gómez Plaza, Encarna; Pérez Porras, Paula; Bautista Ortín, Ana Belén; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de VeterinariaWith the objective of improving both the extraction of phenolic compounds from grapes and their maintenance in the final wine, we compared the effect of favoring phenolic extraction with a pectolytic-based maceration enzyme with that of favoring both phenolic extraction and the partial elimination of the suspended material using a pectolytic-based clarification enzyme. The phenolic composition of the final wines and those adsorbed to the precipitated lees were analyzed. Both enzymes increased wine color intensity and phenolic content, but the best results were observed when the clarification enzyme was used. This enzyme generated the largest losses of phenolics bound to precipitated lees. However, this resulted in a positive effect, the precipitation of lees rich in phenolic compounds probably created a pronounced gradient of phenolic compounds from grapes to must/wine and better chromatic characteristics in the final wine, compared with the wine made using a traditional maceration enzyme.
- PublicationOpen AccessSalud y consumo moderado de vino.(Murcia : Servicio de Publicaciones de la Universidad de Murcia, 2009) Ortuño Pacheco, Guzmán; Departamentos y Servicios::Departamentos de la UMU::Anatomía y Anatomía Patológica Comparada
- PublicationOpen Access“Vinos de Alicante Denominación de Origen”, evolución del sector y nueva orientación de la comunicación corporativa(Universidad de Murcia, 2011) Bagur Sellers, LauraResumen Estudio centrado en “Vinos de Alicante Denominación de Origen”, una Denominación de Origen (D.O.), arraigada históricamente, pero poco conocida y valorada en el ámbito nacional, e inmersa en un sector muy maduro y competitivo. A principios del siglo XXI, el sector alicantino cambia su orientación de la producción a la preocupación por la calidad, hecho que motiva el diseño de una nueva identidad corporativa por parte de su Consejo Regulador. Se utiliza la entrevista enfocada a su Secretario General para analizar, con carácter exploratorio y descriptivo, la estrategia desarrollada en su lanzamiento. Asimismo, se emplea el Focus Group con jóvenes alicantinos, público objetivo con gran potencial de influencia en el desarrollo y consolidación de la D.O. en la provincia.