Journal of Wine Research最新文献_第3页

Geochemical fingerprint and heavy metals assimilation on grapes from south Lessini (Italy) 意大利莱西尼南部葡萄的地球化学指纹和重金属同化作用

Journal of Wine Research Pub Date : 2023-07-03 DOI: 10.1080/09571264.2023.2254243

E. Marrocchino, C. Telloli, F. Faccia, L. Sansone, C. Vaccaro

{"title":"Geochemical fingerprint and heavy metals assimilation on grapes from south Lessini (Italy)","authors":"E. Marrocchino, C. Telloli, F. Faccia, L. Sansone, C. Vaccaro","doi":"10.1080/09571264.2023.2254243","DOIUrl":"https://doi.org/10.1080/09571264.2023.2254243","url":null,"abstract":"ABSTRACT Geochemical fingerprints of grape samples have been defined for 10 cultivars grown in two sampling areas characterized by homogeneous pedological and climate systems in the province of Treviso (northeast Italy). The choice of lithologies was based on the fact that vineyards in Italy frequently grow in both sedimentary soils with various terrigenous carbonate contents and basic volcanic soils. The latter may have high concentrations of heavy metals that are essential for a balanced human diet but can be toxic or harmful if assimilated in excess. To identify possible geochemical tracers within the soil that can be passed to the grapes and possible bioaccumulation of soil-derived elements within the grapes, major and trace elements of the soils, sampled at depths of greater root development, were determined by X-ray fluorescence, and metal concentrations in grape juice were determined by inductively coupled plasma-mass spectrometry. All samples were compared with samples collected at two other sites located in the Euganean Hills, in the southern part of the Veneto region, considering that the wines produced in these areas are exported all over the world.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"46 1","pages":"186 - 209"},"PeriodicalIF":0.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139364313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The gateway from grape growers to wine cooperatives 从葡萄种植者到葡萄酒合作社的门户

Journal of Wine Research Pub Date : 2023-07-03 DOI: 10.1080/09571264.2023.2229766

Linda Bitsch, J. Hanf

引用次数: 0

Weather and wine quality in Chile’s Casablanca Valley 智利卡萨布兰卡山谷的天气和葡萄酒质量

Journal of Wine Research Pub Date : 2023-04-03 DOI: 10.1080/09571264.2023.2205118

V. Charlin, Arturo Cifuentes, Luis Gonzales, Felipe B. Larraín

引用次数: 0

The language of wine reviews 葡萄酒评论的语言

Journal of Wine Research Pub Date : 2023-04-03 DOI: 10.1080/09571264.2023.2205116

L. Windsor, Jennifer H. Tatara, Curt Peters, Christian Kronsted, Alistair Windsor

{"title":"The language of wine reviews","authors":"L. Windsor, Jennifer H. Tatara, Curt Peters, Christian Kronsted, Alistair Windsor","doi":"10.1080/09571264.2023.2205116","DOIUrl":"https://doi.org/10.1080/09571264.2023.2205116","url":null,"abstract":"ABSTRACT Expert wine reviewers have a niche skill set, with a particular lexicon, that facilitates their evaluation of wines. Novice consumers may find wine reviews intimidating and confusing. In this paper, we use a dataset of nearly 130,000 reviews from expert reviewers at Wine Enthusiast to explore the lexical dimension of wine reviews and determine to what extent reviewers systematically use language differently across various wine price points. Trends reveal that the information needed to make informed wine purchases are provided through the language of wine reviews. Our analysis shows that wine selection does not require a technical understanding of the wine-specific vocabulary of wine experts. We present a review of the literature on wine reviews and form four hypotheses under the theoretical framework of Kahneman’s two systems of thought—suggesting the linguistic properties of wine reviews reveal the price of wine. We examine how the lexical categories; emotional and logical linguistic content; social; and somatic experiences used in wine reviews relate to price. We then suggest the applicability of this analysis to other commodity domains in future research.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"34 1","pages":"81 - 100"},"PeriodicalIF":0.0,"publicationDate":"2023-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44237282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of foliar nitrogen and sulfur applications on aroma and flavor profile of petit manseng (Vitis vinifera L.) using descriptive analysis 叶面施氮和施硫对小芒猴香气和风味特征的影响

Journal of Wine Research Pub Date : 2023-04-03 DOI: 10.1080/09571264.2023.2220138

Molly Kelly, W. Giese, C. Velasco‐Cruz, B. Zoecklein

{"title":"Effect of foliar nitrogen and sulfur applications on aroma and flavor profile of petit manseng (Vitis vinifera L.) using descriptive analysis","authors":"Molly Kelly, W. Giese, C. Velasco‐Cruz, B. Zoecklein","doi":"10.1080/09571264.2023.2220138","DOIUrl":"https://doi.org/10.1080/09571264.2023.2220138","url":null,"abstract":"ABSTRACT Wine aroma and flavor profiles of petit manseng associated with various vineyard nitrogen treatments were evaluated using descriptive sensory analysis. Treatments consisted of six field replicates of (1) control with no nitrogen or sulfur applications, (2) 30 kg/ha of nitrogen (calcium nitrate) applied to soil just after flowering, (3) 15 kg/ha of nitrogen (urea) in two split foliar applications prior to véraison, and (4) 15 kg/ha of nitrogen (urea) and 5 kg/ha of sulfur (micronized sulfur) in two split foliar applications prior to véraison. Eight panelists were trained to identify and quantify a total of 24 wine aroma, flavor, texture/mouthfeel and aftertaste attributes. Analysis of variance (ANOVA) revealed significant variation in 23 of the 24 attributes used among the four treatments. Biplots of principal components analysis of wine flavor and aroma suggest that foliar N and foliar NS treatments gave more tropical flavors and aromas compared to other treatments. Sensory aspects that characterized the aroma and flavor profile of the different petit manseng wine may be correlated with chemical changes found in the fruit and wine as a result of vineyard treatment.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"34 1","pages":"155 - 167"},"PeriodicalIF":0.0,"publicationDate":"2023-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45762733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

New evidence on using expert ratings to proxy for wine quality in climate change research 在气候变化研究中使用专家评级来代表葡萄酒质量的新证据

Journal of Wine Research Pub Date : 2023-04-03 DOI: 10.1080/09571264.2023.2205117

Amogh P. Kumar, Laura Meriluoto, Richard Watt

引用次数: 0

Expert reviews uncorked: Contrasting the differences in the language used in online reviews of white and red wine 专家评论开放：对比白葡萄酒和红葡萄酒在线评论中使用的语言差异

Journal of Wine Research Pub Date : 2023-03-22 DOI: 10.1080/09571264.2023.2190086

Caitlin C. Ferreira, Jeandri Robertson, Joey Lam, J. Vella

{"title":"Expert reviews uncorked: Contrasting the differences in the language used in online reviews of white and red wine","authors":"Caitlin C. Ferreira, Jeandri Robertson, Joey Lam, J. Vella","doi":"10.1080/09571264.2023.2190086","DOIUrl":"https://doi.org/10.1080/09571264.2023.2190086","url":null,"abstract":"ABSTRACT Consumers today are well accustomed to a digitized consumer journey, actively seeking social proof from online customer reviews to guide consumption decisions. These review platforms have been shown to be influential in guiding consumer behavior across many product and service categories. The language used to describe products on review platforms is of importance, given its potential to influence consumer perceptions and purchase intentions. Despite this, little attention is placed on the language used in reviews. In order to address this gap, this research sought to analyze and contrast the language used in online customer reviews within the wine category, by contrasting the lexical characteristics of reviews of white and red wine. The research made use of 2917 online wine reviews for four different varietals, two red wine (cabernet sauvignon and shiraz) and two white wine (chardonnay and sauvignon blanc) varietals. The Linguistic Inquiry and Word Count (LIWC) software was used to conduct a lexical analysis, with the results indicating both similarities and differences between the reviews of red and white wine varietals. The results provide insight into the lexical components of the wine reviews and the implications that these bear on the perceived usefulness of the review.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"34 1","pages":"140 - 154"},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47284838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

soMLier: a South African wine recommender system soMLier：南非葡萄酒推荐系统

Journal of Wine Research Pub Date : 2023-01-02 DOI: 10.1080/09571264.2023.2184333

Josh Redelinghuys, Ş. Er

{"title":"soMLier: a South African wine recommender system","authors":"Josh Redelinghuys, Ş. Er","doi":"10.1080/09571264.2023.2184333","DOIUrl":"https://doi.org/10.1080/09571264.2023.2184333","url":null,"abstract":"ABSTRACT Recommender Systems (RS) are used to generate recommendations of items that a user may be interested in. Several commercial wine recommender systems exist but are largely tailored to consumers outside of South Africa (SA). Consequently, these systems are of limited use to novice wine consumers in SA. In this research, a system soMLier (a combination of the terms ‘sommelier’ and ‘Machine Learning’) is developed for SA consumers that yields high-quality wine recommendations, maximises the accuracy of predicted ratings for those recommendations and provides insights into why those suggestions were made. This system is developed using two datasets – a database containing several attributes of SA wines and the corresponding numeric 5-star ratings made by users on Vivino.com. Using these datasets, several recommendation methodologies are investigated and it is found that collaborative filtering succeeds at generating lists of relevant wine recommendations, matrix factorisation techniques accurately predict ratings and content-based methods are most appropriate for explaining wine recommendations. These methods are optimally combined in the soMLier system. Though it would benefit from more explicit user data to establish a richer model of user preferences, soMLier can assist consumers in discovering wines they will likely enjoy and understanding their preferences of SA wine. Abbreviations: SA: South Africa(n); RS: Recommender System(s); IBCF: Item-basedCollaborative Filtering; CB: Content-Based; MF: Matrix Factorisation; RMSE: RootMean Square Error; COV: Coverage; PER: Personalistion; ARHR: Average ReciporcalHit Rate","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"34 1","pages":"54 - 80"},"PeriodicalIF":0.0,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45542423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The role of innovation and reference groups on emotions and purchasing decision on consumers of Mexican wine 创新和参考群体对墨西哥葡萄酒消费者情绪和购买决策的作用

Journal of Wine Research Pub Date : 2023-01-02 DOI: 10.1080/09571264.2022.2143336

Lino Meraz-Ruiz, Jose T. Olague, Cesario Armando Flores-Villanueva, Omar Alejandro Pérez-Cruz

引用次数: 3

Wine as a self-gift: a consumer approach 葡萄酒作为一种自我礼物：一种消费者的方法

Journal of Wine Research Pub Date : 2023-01-02 DOI: 10.1080/09571264.2023.2184778

Aikaterini Vassilikopoulou

引用次数: 0