Wine Market
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors
Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracte
Food Sci. Technol. Publicado em: 22/03/2018
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2. Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)
Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present investigation was aimed at optimizing fermentation conditions for the production of wine and to assess its physiochemical composition and antioxidant activity. R
Food Sci. Technol. Publicado em: 26/10/2017
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3. Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour.
Food Sci. Technol. Publicado em: 2015-12
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4. Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar.
Food Sci. Technol. Publicado em: 2015-03
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5. Composição química e propriedades funcionais no processamento de vinagres / Chemical composition and functional properties in the processing fo vinegar
The fruit vinegars increasingly become popular on the planet, being produced from various crops or their residues, using classical and modern techniques. These products have great variety of organic acids, vitamins, minerals, phenolic compounds and other elements with important physiological functions. Vinegar higher quality depends more on their secondary c
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/09/2011
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6. Structural analysis of the place of wine in Brazil
With the constant decrease of the wine consumption in traditional winemaking countries, more and more Brazil is seen as an appealing market. But the country also pretends to become an international player of winemaking in its own right. Both the participants of the Brazilian wine industry and the foreigners trying to get advantage of this promising market ar
Publicado em: 201104
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7. O modelo de competências e a qualificação profissional dos trabalhadores do varejo especializado de vinhos e derivados
This study intends to evaluate the development in the professional qualification of workers acting in the wine and derivatives specialized retail trade, who maintain a direct contact with the consumer and who are generically called in the market as retail attendants. The rise in the number of wine and derivatives retail outlets makes necessary the developmen
Publicado em: 2010
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8. INTERNACIONALIZAÇÃO OF THE FIRM IN HORIZONTAL NETWORKS: an analysis from the Integrated Sector Project Wines from Brazil / INTERNACIONALIZAÇÃO DE EMPRESAS EM REDES HORIZONTAIS: uma análise a partir do Projeto Setorial Integrado Wines from Brazil
Internationalization strategies and networks associations are becoming a way face the new global situation. In order to better understand the internationalization process, considering interorganizational relationships in networks, this study aims to describe and analyze the internationalization processes of companies in interorganizational networks of horizo
Publicado em: 2009
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9. Empresas instaladas em clusters com orientação estratégica dual, originadas na governança de clusters e de redes de negócios: uma busca focada no negócio do vinho das regiões do Porto, em Portugal e do Vale dos Vinhedos, no Brasil / Companies that works in clusters with dual strategic orientation, originated in the clusters governance and business networks: a focused search in the wine business from regions of Porto, in Portugal and Vinhedos Valley, Brazil
The globalization of the economy and business consolidates a new context of fierce competition, changing markets, where you can no longer hear the past to guide the decisions of the now much less of the future. With that come the crisis, the competitors rapidly change its manner to compete, new concepts are applied in management and business organization, ne
Publicado em: 2009
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10. From granary to scenery viticulture and tourism in the Serra Gaúcha / De celeiro a cenário: vitivinicultura e turismo na Serra Gaúcha
Since the beginning of the 20th century, the Serra Gaúcha, a mountain region located in the northeast of the state of Rio Grande do Sul, is considered the grape and wine biggest and best producing area in Brazil, especially the counties of old Italian settling as Antonio Prado, Bento Gonçalves, Caxias do Sul, Garibaldi, Flores da Cunha and Monte Belo do Su
Publicado em: 2008
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11. Estratégia mercadológica : as indicações geográficas como diferencial competitivo no mercado de vinhos
Este estudo teve como objetivo principal analisar, em termos de estratégia mercadológica, as indicações geográficas (IGs) como diferencial competitivo no mercado de vinhos. Foram três os grupos-alvo desta pesquisa: as vinícolas brasileiras; os consumidores de vinho com alto grau de envolvimento com este produto; e os varejistas especializados na venda
Publicado em: 2008
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12. Desempenho das escalas hibrida e autoajustavel no perfil livre associado a consumidores. / Performance of the scales hybrid and autoajustável in the free profile associate the consumers.
Within the Brazilian wine sector there is still only limited research aimed at identifying national consumer perception with respect to the quality of national wines, especially those which verify how the consumer perceives and discriminates these wines as a function of their sensory attributes. In this respect, the Free Choice Profile technique, proposed by
Publicado em: 2003