Search results for: Raffia palm wine

Authors: Elizabeth Chinyere Amadi

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Yeast (sacchoromyces cerevisiae) was isolated from the fermenting sap of raffia palm (Raphia hookeri) wine. Different concerntrations of the yeast isolate were used to produce bread samples – B, C, D, E, F containing (2, 3, 4, 5, 6) g of yeast isolate respectively, other ingredients were kept constant. Sample A, containing 2g of commercial baker yeast served as control. The proof heights, weights, volumes and specific volume of the dough and bread samples were determined. The bread samples were also subjected to sensory evaluation using a 9–point hedonic scale. Results showed that proof height increased with increased concentration of the yeast isolate; that is direct proportion. Sample B with the least concentration of the yeast isolate had the least loaf height and volume of 2.80c m and 200 cm³ respectively but exhibited the highest loaf weight of 205.50g. However, Sample A, (commercial bakers’ yeast) had the highest loaf height and volume of 5.00 cm and 400 cm³ respectively. The sensory evaluation results showed sample D compared favorably with sample A in all the organoleptic attributes-(appearance, taste, crumb texture, crust colour and overall acceptability) tested for (P< 0.05). It was recommended that 4g compressed yeast isolate per 100g flour could be used to proof dough as a substitute for commercial bakers’ yeast and produce acceptable bread loaves.

Keywords: isolation of yeast, performance evaluation of yeast, Raffia palm wine, used at different concentrations, proofing of bread dough

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Authors: Sofina Faith C. Navarro, Luke V. Subala, Rica H. Gatus, Alfonzo Ramon DG. Burguete

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Roof tiles, as integral components of buildings, play a crucial role in protecting structures from many things. The study focuses on the production of sustainable roof tiles that address the waste disposal challenges associated with Manila clam shells and mitigate the environmental impact of conventional roof tile materials. Various concentrations of roof tiles are developed, incorporating different proportions of powdered clam shell that contains calcium carbonate and shredded raffia palm fiber. Subsequently, the roof tiles are cast using standard methods and transported to the University of the Philippines Institute of Civil Engineering (UP-ICE) for flexural strength testing. In conclusion, the research aimed to assess the flexural durability of concrete roof tiles with varying concentrations of Raffia Palm Fiber and Manila Clam Shells additives. The findings indicate notable differences in maximum load capacities among the specimens, with C3.1 emerging as the concentration with the highest load-bearing capacity at 313.59729 N. This concentration, with a flexural strength of 2.15214, is identified as the most durable option, with a slightly heavier weight of 1.10 kg. On the other hand, C2.2, with a flexural strength of 0.366 and a weight of 0.80 kg, is highlighted for its impressive durability performance while maintaining a lighter composition. Therefore, for the production of concrete roof tile, C3.1 is recommended for optimal durability, while C2.2 is suggested as a preferable option considering both durability and lightweight characteristics.

Keywords: raffia palm fiber, flexural strength, lightweightness, Manila Clam Shells

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Authors: Alfonzo Ramon Burguete, Rica Gatus, Sofina Faith Navarro, Luke Subala

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Roof tiles, as integral components of buildings, play a crucial role in protecting structures from many things. The study focuses on the production of sustainable roof tiles that address the waste disposal challenges associated with Manila clam shells and mitigate the environmental impact of conventional roof tile materials. Various concentrations of roof tiles are developed, incorporating different proportions of powdered clam shell that contains calcium carbonate and shredded raffia palm fiber. Subsequently, the roof tiles are cast using standard methods and transported to the University of the Philippines Institute of Civil Engineering (UP-ICE) for flexural strength testing. In conclusion, the research aimed to assess the flexural durability of concrete roof tiles with varying concentrations of Raffia Palm Fiber and Manila Clam Shells additives. The findings indicate notable differences in maximum load capacities among the specimens, with C3.1 emerging as the concentration with the highest load-bearing capacity at 313.59729 N. This concentration, with a flexural strength of 2.15214, is identified as the most durable option, with a slightly heavier weight of 1.10 kg. On the other hand, C2.2, with a flexural strength of 0.366 and a weight of 0.80 kg, is highlighted for its impressive durability performance while maintaining a lighter composition. Therefore, for the production of concrete roof tile C3.1 is recommended for optimal durability, while C2.2 is suggested as a preferable option considering both durability and lightweight characteristics.

Keywords: manila clam shells, raffia palm fiber, flexural strength, lightweightness

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Authors: A. Brunel, A. Kernevez, F. Leclere, J. Trenteseaux

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Today, wine quality is only evaluated by wine experts with their own different personal tastes, even if they may agree on some common features. So producers do not have any unbiased way to independently assess the quality of their products. A tool is here proposed to evaluate wine quality by an objective ranking based upon the variables entering wine elaboration, and analysed through principal component analysis (PCA) method. Actual climatic data are compared by measuring the relative distance between each considered wine, out of which the general ranking is performed.

Keywords: wine, grape, weather conditions, rating, climate, principal component analysis, metric analysis

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Authors: Jingxian An, Wei Yu

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The commercial value (retail price) of wine is mostly determined by the wine quality, ageing potential, and oak influence. This paper reveals that wine quality, ageing potential, and oak influence are favourably correlated, hence positively influencing the commercial value of Pinot noir wines. Oak influence is the most influential of these three sensory attributes on the price set by wine traders and estimated by experienced customers. In the meanwhile, this study gives winemakers with chemical instructions for raising total phenolics, which can improve wine quality, ageing potential, and oak influence, all of which can increase a wine’s economic worth.

Keywords: retail price, ageing potential, wine quality, oak influence

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Authors: A. Oliveira-Brochado, R. Vinhas da Silva

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This paper investigates the structure and content of the wine lists in upscale restaurants in Portugal (N=61). The respondents considered that a wine list should be easy to use and to modify, well-designed, modern and varied. Respondents also stated that they perform on average 6 revisions to the wine list per year. The restaurant owner, the restaurant manager and the sommelier were the main persons in charge of the wine list design. One of the mostimportant reasons for selecting wines across most restaurants was to ‘complement the menu’ and ‘pairing food with wine’. Restaurants also reported to be relatively independent from suppliers and magazine evaluations. Moreover, this work revealed that the restaurant wine list is considered by restaurateurs as a strategic tool to sell wine as a complement to the menu, to improve customer satisfaction and loyalty, to increase restaurant value and to enhance a successful positioning.

Keywords: Portugal, restaurants, wine list design, hospitality

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Authors: Ezeonu, Chukwuma Stephen, Onwurah, Ikechukwu Noel Emmanuel

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Pure strains of Aspergillus fumigatus (AF), aspergillus niger (AN), aspergillus oryzae (AO), trichophyton mentagrophyte (TM), trichophyton rubrum (TR) and Trichophyton soudanense (TS) were isolated from decomposing rice husk. Freshly processed rice husk in Mandle’s medium were heat pre-treated using an autoclave at 121oC for 20 minutes. The isolated fungi as monoculture and di-culture combinations were inoculated into each of the pre-treated rice husk with the exception of two controls. Seven days hydrolysis was followed by estimation of carbohydrate, reducing sugar and non-reducing sugar. Fungal treated rice husks were left to ferment for 7 days with introduction of both baker’s and palm wine yeast. The result obtained in the work gave the highest carbohydrate (20.53 ± 2.73 %) from rice husks treated with TS + TR di-culture. The highest soluble reducing sugar (2.66 ± 0.14 %) was obtained from rice husk treated with TM. The highest soluble nonreducing sugar (18.08 ± 2.61 %) was from AF. The introduction of yeasts from palm wine gave the highest bio-ethanol (12.82 ± 0.39 %) from AO. The highest bio-ethanol (6.60 ± 0.10 %) from baker's yeast fermentation was in AO + TS treated rice husk. There was increased availability of sugar and moderate yield of bio-ethanol, especially from palm wine yeast.

Keywords: fungi, rice husk, carbohydrate, reducing sugar, non-reducing sugar, ethanol, fermentation

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Authors: E. Kharaishvili, M. Chavleishvili, M. Natsvaladze

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The article presents the trends in Georgian wine market development and evaluates the competitive advantages of Georgia to enter the wine market based on its customs, traditions and historical practices combined with modern technologies. In order to analyze the supply of wine, dynamics of vineyard land area and grape varieties are discussed, trends in wine production are presented, trends in export and import are evaluated, local wine market, its micro and macro environments are studied and analyzed based on the interviews with experts and analysis of initial recording materials. For strengthening its position on the international market, the level of competitiveness of Georgian wine is defined, which is evaluated by “ex-ante” and “ex-post” methods, as well as by four basic and two additional factors of the Porter’s diamond method; potential advantages and disadvantages of Georgian wine are revealed. Conclusions are made by identifying the factors that hinder the development of Georgian wine market. Based on the conclusions, relevant recommendations are developed.

Keywords: Georgian wine market, competitive advantage, bio wine, export-import, Porter's diamond model

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Authors: A. Oliveira-Brochado, R. Silva, C. Paulino

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The aim of this paper is to use an experiential view of wine tourism to develop a battery of items that can potentially capture the overall Douro Valley experience from the tourist’s perspective. The Douro Valley, a UNESCO World Heritage region located in Portugal, was the target of this study. The research took a mixed approach using both qualitative and quantitative designs. Firstly, we combine the literature review on service quality scales with a content analysis of five in-depth interviews with winery managers and a focus group with wine tourists to identify the main dimensions of the overall tourism experience and to develop a battery of items for each dimension. Eight dimensions of the overall wine tourism experience came out, as follows: winery service and staff, winery facilities, winery service, wine product, wine region environment, wine region accessibilities, wine region´s offerings, and the wine region and winery reputation.

Keywords: wine tourism, Douro region, survey, wineries, experience

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Authors: Stamataki Erofili Nellie, Benardos Andreas

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Winemaking and aging in Greece has been performed so far in special facilities, designed either as above ground or shallow underground buildings. The latter are well-known in Santorini as “canaves,” dating back to the 1700s. Canaves were mainly used for wine storage and aging, although occasionally, they included a winepress to complete there the whole wine production. On the other hand, wine caves are subterranean caves of the same use as canaves in the wine manufacturing industry, but they are excavated at a much greater depth of more than 53 meters or 175 feet. Whereas canaves or a typical wine cellar is around 10 feet deep, with is equivalent to almost 3 meters. This paper discusses the advantages and the disadvantages of creating a wine cave for the vinification of a winery in Greece and the financial investment or risk that has to be taken. The data presented and analysed are given from wineries in Greece and especially from those located in Santorini island. The estimation of the cost for the excavation of the model selected as a wine cave will be compared with the financial budget of the existing premises and facilities above ground in Greek wineries. In order to show whether it is viable for a greek winery to invest in a wine cave.

Keywords: underground space use, subterranean winery, wine cave, underground winery, greece

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Authors: Riaan Kleyn

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Mass wine production companies across the globe are provided with grapes from winegrowers that predominantly utilize mechanical harvesting machines to harvest wine grapes. Mechanical harvesting accelerates the rate at which grapes are harvested, allowing grapes to be delivered faster to meet the demands of wine cellars. The disadvantage of the mechanical harvesting method is the inclusion of material-other-than-grapes (MOG) in the harvested wine grape loads arriving at the cellar which degrades the quality of wine that can be produced. Currently, wine cellars do not have a method to determine the amount of MOG present within wine grape loads. This paper seeks to find an optimal computer vision method capable of detecting the amount of MOG within a wine grape load. A MOG detection method will encourage winegrowers to deliver MOG-free wine grape loads to avoid penalties which will indirectly enhance the quality of the wine to be produced. Traditional image segmentation methods were compared to deep learning segmentation methods based on images of wine grape loads that were captured at a wine cellar. The Mask R-CNN model with a ResNet-50 convolutional neural network backbone emerged as the optimal method for this study to determine the amount of MOG in an image of a wine grape load. Furthermore, a statistical analysis was conducted to determine how the MOG on the surface of a grape load relates to the mass of MOG within the corresponding grape load.

Keywords: computer vision, wine grapes, machine learning, machine harvested grapes

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Authors: Charles-Olivier Amédée-Manesme, Benoit Faye, Eric Le Fur

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In this paper, the heterogeneity of the Bordeaux Legends 50 wine market price segment is addressed. For this purpose, quantile regression is applied – with market segmentation based on wine bottle price quantile – and the hedonic price of wine attributes is computed for various price segments of the market. The approach is applied to a major privately held data set which consists of approximately 30,000 transactions over the 2003–2014 period. The findings suggest that the relative hedonic prices of several wine attributes differ significantly among deciles. In particular, the elasticity coefficient of the expert ratings shows strong variation among prices. If - as suggested in the literature - expert ratings have a positive influence on wine price on average, they have a clearly decreasing impact over the quantiles. Finally, the lower the wine price, the higher the potential for price appreciation over time. Other variables such as chateaux or vintage are also shown to vary across the distribution of wine prices. While enhancing our understanding of the complex market dynamics that underlie Bordeaux wines’ price, this research provides empirical evidence that the QR approach adequately captures heterogeneity among wine price ranges, which simultaneously applies to wine stock, vintage and auctions’ house.

Keywords: hedonics, market segmentation, quantile regression, heterogeneity, wine economics

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Authors: Fátima R. Zan, Daniela C. Guimarães, Rosângela O. Soares, Suzana L. Russo

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The wine until it reaches the consumer has a long way to go, from planting the wine to the bottling and the placing on the market, bringing many years of experimentation, and through several generations to have recognition for quality and excellence. The winemaking grew dramatically and are today many brands, including the associated locations, demonstrating their origin and cultural order that is associated with their production. The production, circulation and marketing of wines and products of grape and wine in Brazil is regulated by Law 7.678/88, amended by Law 10970/04, and adjusting the legislation to Regulation Wine Mercosur. This study was based on a retrospective study, and aimed to identify and characterize the modalities of industrial property used in wine production in Brazil. The wineries were selected from the 2014 ranking list, drawn up by the World Association of Journalists and Writers of Wines and Spirits (WAWWJ). The results show that the registration with INPI, regarding Patents, Trademarks, Industrial Designs and Geographical Indications, is not used by the wineries analyzed.

Keywords: counterfeiting, industrial property, protection, wine production

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Authors: Mahmut Genc, Seda Genc

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Wine is the most popular alcoholic drink in the World with 274.4 million of hectoliter annual production in the year of 2015. The wine industry is very important for some regions as well as creating significant value in their economies. This industry is very sensitive to the global warming since viticulture highly depends on climate and geographical region. Sustainability concept is a crucial issue for the wine industry and sustainability performances of wine production processes should be determined. Although wine production industry is an energy intensive sector as a whole, the most energy intensive products are widely used both in the viti and vinicultural process. In this study, gate-to-gate LCA approach in energy resource utilization and global warming potential impacts for white wine production line were attempted and carbon footprint and exergy destruction footprint were calculated, accordingly. As a result, carbon footprint and exergy destruction footprint values were calculated to be 1.75 kg CO2eq and 365.3kW, respectively.

Keywords: carbon footprint, exergy analysis, exergy destruction footprint, white wine

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Authors: Jingxian An, Wei Yu

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Australia and New Zealand are neighboring countries in the New World wine industry, and their Pinot Noir wines have gained both production and reputation in recent years, competing in the international market. Consumer perception is heavily influenced by wine expertise, which plays a significant role in shaping their perceptions. This study aims to investigate the effects of country of origin and wine expertise on consumer perceptions. The results indicate that consumers' perceptions of Pinot Noir wines' astringency, sourness, sweetness, clarity, and bitterness are impacted by both country of origin and wine expertise. Of the five sensory attributes, sourness was found to have a more significant influence on consumer perceptions, while clarity had a minimal impact. Additionally, the study found that the country of origin had a greater impact on consumer perceptions than wine expertise.

Keywords: Australia, country of origin, consumer perception, New Zealand, wine expertise

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Authors: Juliza Hidayati, Sawarni Hasibuan

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PT. XYZ is a manufacturing company that produces Crude Palm Oil (CPO). The fierce competition in the global markets not only between companies but also a competition between supply chains. This research aims to analyze the supply chain and value chain of Crude Palm Oil (CPO) in the company. Data analysis method used is qualitative analysis and quantitative analysis. The qualitative analysis describes supply chain and value chain, while the quantitative analysis is used to find out value added and the establishment of the value chain. Based on the analysis, the value chain of crude palm oil (CPO) in the company consists of four main actors that are suppliers of raw materials, processing, distributor, and customer. The value chain analysis consists of two actors; those are palm oil plantation and palm oil processing plant. The palm oil plantation activities include nurseries, planting, plant maintenance, harvesting, and shipping. The palm oil processing plant activities include reception, sterilizing, thressing, pressing, and oil classification. The value added of palm oil plantations was 72.42% and the palm oil processing plant was 10.13%.

Keywords: palm oil, value chain, value added, supply chain

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Authors: Jae Hee Choi, Seung Il Ahn, Sae Kyul Kim, Byung Wook Yang, Bong Sun Park, Hwan Sup Kim, Young Tae Hahm

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The root of Panax ginseng C. A. MEYER, commonly known as Korean ginseng, has several physiologic effects as a cure-all or a panacea. Among the ginseng, ginseng berry can be obtained from 3 or 4-year-old ginseng plant. Ginseng berry contains the high amount of ginsenoside Re, compared with other ginsenosides. Ginseng berry wine was manufactured with berry extract. The concentration of ginsenoside in ginseng berry extract obtained from Anseong Ginseng Nonghyup was 3.6 mg/g. Ethanol content of ginseng berry wine was 15.00±1.00%. Total polyphenol content was 1.62±0.12 mg/ml. In analysis of organic acids, acetic acid was high in ginseng berry extract whereas malic acid in ginseng berry wine was high.Ginseng berry rice wine was manufactured with berry extract with traditional nuruk (yeast). When the ginseng berry rice wine was manufactured, ginseng berry extract was diluted into 5% of total volume of wine. pH values and total acidity were 3.30±0.03 and 1.28±0.0 %, respectively. Residual sugar content was 8.8 ± 0.0 °Brix and ethanol content was 14.00 %. Any residual pesticides were not detected over acceptable range. Overall, the ginseng berry extract were valuable food stuffs for the manufacture of new ginseng product.

Keywords: ginseng berry, ginseng berry wine, ginsenoside, panax ginseng

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Authors: Pichamon Chansuchai

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This paper studied the expanding market opportunity palm oil ASEAN community: case study of Choomporn Palm Oil Cooperative as qualitative research. The purpose is to study and analyze expanding and linking the liberalization of trade in palm oil products under the terms of cooperation and ASEAN countries. Collection data were collected using participatory observation, in-depth interviews, focus groups, government officials, palm oil cooperative, entrepreneurs and farmers to exchange opinions. The study found that of major competitors is Indonesia and Malaysia which as ASEAM members countries has the potential to produce over Thailand. Thailand government must have a policy to increase the competitiveness of the palm oil Thailand. Using grants from the Free Trade Area fund should add value to agricultural products, palm oil and the development of standard products to meet the needs of the member countries. And creating a learning center of the palm oil sector can transfer knowledge, development of palm species, solution process from planting to harvest care privatization process. And the development of palm oil in order to expand market opportunities for Thailand's palm oil has the potential to be competitive in the neighboring countries and the region.

Keywords: palm oil, market, cooperative, ASEAN

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Authors: Norul Husna A. Kasim, Siva K. Balasundram

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The gap between ‘actual yield’ and ‘potential yield’ has remained a problem in the Malaysian oil palm industry. Ineffective maturity assessment and untimely harvesting have compounded this problem. Typically, the traditional method of palm oil quality and yield assessment is destructive, costly and laborious. Fluorescence-sensing offers a new means of assessing palm oil quality and yield non-destructively. This work describes the estimation of palm oil quality and yield using a multi-parametric fluorescence sensor (Multiplex®) to quantify the concentration of secondary metabolites, such as anthocyanin and flavonoid, in fresh fruit bunches across three different palm ages (6, 9, and 12 years-old). Results show that fluorescence sensing is an effective means of assessing FFB maturity, in terms of palm oil quality and yield quantifications.

Keywords: anthocyanin, flavonoid fluorescence sensor, palm oil yield and quality

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Authors: Wahizatul Afzan Azmi, Nur Ain Farhah Ros Saidon Khudri, Mohamad Haris Hussain, Tse Seng Chuah

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Malaysia houses a broad range of palm trees species and some of these palm trees are very crucial for the country’s social and economic development, especially the oil palm trees. However, the destructive pest of the various palms species, Rhynchophorus ferrugineus (Coleoptera: Curculionidae) or known as Red Palm Weevil (RPW) was first detected in Terengganu in 2007. Recently, the pattern of infestation has move from coastal lines toward inland areas. After the coconut plantations, it is presumed that the RPW will be a serious threat to the oil palm plantations in Malaysia. Thus, this study was carried out to detect the presence and distribution of Red Palm Weevil (RPW) in selected oil palm plantations of Terengganu. A total of 42 traps were installed in the three oil palm plantations in Terengganu and were inspected every week for two months. Oil palm plantation A collected significantly higher adults RPW compared to the other locations. Generally, females of RPW were significantly higher than male individuals. Females were collected more as the synthetic aggregation pheromone used, ferrugineol was synthesized from the male aggregation pheromone of adult RPW. Oil palm plantation A collected the highest number of RPW might be due to the abundance of soft part in the host plant as the oil palm trees age ranged between 6 to 10 years old. As a conclusion, RPW presence was detected in some oil palm plantations of Terengganu and immediate action is crucially needed before it is too late.

Keywords: red palm weevil, pest, oil palm, pheromone

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Authors: Ruixin Zhang, Joel Carboni, Songchenchen Gong

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Since the Sustainable Development Goals (SDGs) officially became the 17 development goals set by the United Nations in 2015, it has become an inevitable trend in project management development globally. Since Sustainability and glob-alization are the main focus and trends in the 21st century, project management contains system-based optimization, and or-ganizational humanities, environmental protection, and economic development. As a populous country globally, with the advanced development of economy and technology, China becomes one of the biggest markets in the wine industry. However, the develop-ment of society also brings specific environmental issues. Climate changes have already brought severe impacts on the Chinese wine market, including consumer behavior, wine production activities, and organizational humanities. Therefore, the implementation of sustainable project management in Chinese wine market is essential. Surveys based analysis is the primary method to interpret how the climate variation effect the Chinese wine market and the importance of sustainable project management implementation for green market growth in China. This paper proposes the CWW Conceptual model that can be used in the wine industry, the new 7 Drivers Model, and SPM Framework to interpret the main drivers that impact project management implementation in the wine industry and to offer the directions to wine companies in China which would help them to achieve the green growth.

Keywords: project management, sustainability, green growth, climate changes, Chinese wine market

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Authors: Yorgos Darlas

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This original research aims at creating a wine tourism experience specially designed for Thessaloniki, based on retsina, a traditional Greek wine produced continuously since 5400 BC. Wine is a staple of the Greek dinner table, and this is particularly true for Thessaloniki, a city with a rich culinary tradition member of the UNESCO Creative Cities Network for gastronomy. Our methodology is based on historical and folklore research in order to shed light on the history and culture around the production and enjoyment of wine. In addition, we use quantitative and qualitative market research with the aim of recording modern habits and trends related to wine enjoyment. The above research has revealed the habits, rules, and rituals of the people of Thessaloniki, demonstrating the close link between the city’s culinary heritage and retsina. Thanks to this close link, the people of the city have a strong emotional bond with retsina, always ready to share a relevant story loaded with memories. Based on the findings of the research, our aim is to create a new wine tourism product for Thessaloniki based on storytelling. This wine tourism experience will provide visitors with the opportunity to discover the city through the personal stories of locals. At the same time, they will be acquainted with the history and the culture of retsina by visiting landmarks associated with its production and consumption and discovering the city’s multifaceted gastronomic heritage through pairings with retsina.

Keywords: retsina, Thessaloniki, wine tourism, marketing, storytelling

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Authors: Mardiati Zain, Jurnida Rahman, Khasrad, Erpomen

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The aim of this experiment was to study the use of palm oil by products (oil palm fronds (OPF), palm oil sludge (POS) and palm kernel cake (PKC)), that supplemented with growth factor rumen microbes (Sapindus rarak and Sacharomyces cerevisiae) on digestibility and fermentation in vitro. Oil Palm Fronds was previously treated with 3% urea. The treatments consist of 50% OPF+ 30% POS+ 20% PKC as a control diet (A), B = A + 4% Sapindus rarak, C = A + 0.5 % Sacharomyces cerevisiae and D = A + 4% Sapindus rarak + 0.5% Sacharomyces cerevisiae. Digestibility of DM, OM, ADF, NDF, cellulose and rumen parameters (NH3 and VFA) of all treatments were significantly different (P < 0.05). Fermentation and digestibility treatment A were significantly lower than treatments B, C, and D. The result indicated that supplementation Sapindus rarak and S. cerevisiae were able to improve fermentability and digestibility of palm oil by product.

Keywords: palm oil by product, Sapindus rarak, Sacharomyces rerevisiae, fermentability, OPF ammoniated

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Authors: José Manue Carvalho Vieira, Mariana Magalhães, Elizabeth Serra

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The Port Wine industry is essential to Portugal because it carries a tangible cultural heritage and for social and economic reasons. Positioned as a luxury product, brands need to pay more attention to the new generation's habits, preferences, languages, and sensory perceptions. Healthy lifestyles, anti-alcohol campaigns, and digitalisation of their buying decision process need to be better understood to understand the wine market in the future. The purpose of this study is to clarify the sensory perception gap between Port Wine descriptors promotion and the new generation's perceptions to help wineries to align their strategies. Based on the interpretivist approach - multiple methods and techniques (mixed-methods), different world views and different assumptions, and different data collection methods and analysis, this research integrated qualitative semi-structured interviews, Port Wine promotion contents, and social media perceptions mined by Sentiment Analysis Enginius algorithm. Findings confirm that Port Wine CEOs' strategies, brands' promotional content, and social perceptions are not sufficiently aligned. The central insight for Port Wine brands' managers is that there is a long and continuous work of understanding and associating their descriptors with the most relevant perceptual values and criteria of their targets to reposition (when necessary) and sustainably revitalise their brands. Finally, this study hypothesised a sensory gap that leads to a decrease in consumption, trying to find recommendations on how to transform it into an advantage for a better attraction towards the young age group (18-25).

Keywords: port wine, consumer habits, sensory gap analysis, wine marketing

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Authors: Athirat Intajorn

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According to the ASEAN free trade areas (AFTA), Thailand has applied the AFTA agreement for reducing tariffs and reflecting changes in business processes. The reflection of changes in agribusiness processes, in particular, has accumulated as production costs for producers. Palm Oil industry has become an important industry to Thailand economic. Thailand currently ranks the 3rd in the world for Crude Palm Oil CPO. Therefore, the scope of this paper presents a research framework to investigate the supply chain management practices in Thailand palm oil industry. This research is limit to literature review. And the proposed framework identifies the criteria of supply chain management for Thailand palm oil industry in order for linkage among entities within logistics management involving plantation, mill, collection port, refinery and cookie from the data utilization. The Supply Chain Management Practices in Thailand Palm Oil Industry framework has a somewhat different view due to the high complexity of agribusiness logistics management.

Keywords: supply chain management, practice, palm oil industry, Thailand palm oil industry

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Authors: Jeremy Schultz

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The purpose of this study was to understand the perceptions of vineyard managers in the Krasnodar Region of Southern Russia located between the city of Kransnodar and the Black Sea. In recent years, wine tourism throughout the region has seen tremendous growth due in part to the concurrent growth in the number of tourists vacationing at the Black Sea. This trend has contributed to the development of large-scale wine operations developing in numerous rural locations along the tourists’ travel path. Niche areas of tourism, such as wine tourism, have proven to provide economic viability for rural communities all around the world. Understanding their shared group characteristics while honoring their unique qualities as individuals aids in responsible wine tourism development that provides a sense of well-being for the communities and stakeholders involved. Semi-structured interviews and lived experience methodologies were used in locations that were associated with wine food tourism operations. By understanding management perspectives, it lends insight into sustainable destination management and wine tourism product development, furthering our progress toward ethical, responsible, and financially feasible operations. This research also represents a collaborative effort between Russia and the United States that supports an agenda of sustainable destination development and management. As a global community, we need to continue to investigate stakeholder perceptions and strategic management techniques that best support the pillars upon which responsible tourism was founded.

Keywords: wine tourism, tourism development, Russia, rural tourism

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Authors: Zakiul Fuady, Ismail AB, Fauzi, Zulfian

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This research was conducted to analyze the absorption coefficients of sound at several types of materials as well as its combinations. The aim of this research was to find the value of sound absorption coefficients on the materials and its combinations. The materials used in this research were gypsum panel, gypsum-fibre palm, fibre palm-gypsum, and foamed concrete-fibre palm. The test was conducted by using a method of reverberation chamber based on the ISO 354-1985 with the types of the sound source: white noise and pink noise at the frequency of 125 Hz - 8000 Hz. Based on the test results of white noise, it was found that the panel of gypsum-fibre palm has α = 0.93 at low frequency; the panel of fibre palm has α = 0.97 at a medium frequency; and the panel of foamed concrete-fibre palm has α = 0.89 at high frequency. Further, for the sound source of pink noise, it was found that the panel of gypsum-fibre palm has α = 0.99 at low level; the panel of fibre palm-gypsum has α = 0.86 at medium level; and the panel of fibre palm-gypsum has α = 0.64 at high level. The fibre palm panel could absorb the sounds well since this material has bigger airspace (pore) than the foamed concrete and gypsum. Consequently, when the sounds wave enters to this material it will be trapped in the space. The panel of fibre palm affected an increasing of sound absorption coefficient value at the combination materials when the panel of fibre palm was placed under another panel. However, the absorption coefficient values of both fibre palm and fibre palm-gypsum panels are about the same.

Keywords: coefficient of sound absorption, pink noise, white noise, palm

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Authors: Norliza Saparin, Ahmadilfitri Noor, Mohd Suria Affandi Yusoff, Shawaluddin Tahiruddin

Abstract:

A palm oil mill produces crude palm oil (CPO) and has many operation units that comprises of sterilization, stripping, digestion and pressing, clarification, purification, drying and storage. This study investigated the total chlorine in palm fruit and CPO after each operating units. The total chlorine were determined by Mitsubishi NSX-2100 H, Trace Elemental Analyzer. The trace elemental analyzer is a furnace system with a micro-coulometric detector that was used for measuring and detecting total chlorine whether in organic or inorganic form. This determination is important as the chlorine is a direct precursor for 3-MCPD ester.

Keywords: chlorine, micro-coulometric, palm oil, 3-MCPD

Procedia PDF Downloads 631

Authors: I. Ruzaina, A. B. Rashid, M. S. Halimahton Zahrah, C. S. Cheow, M. S. Adi

Abstract:

This study was conducted to determine the potential of palm stearin (PS) as edible coating materials for fruits. The palm stearin was blended with 20-80% palm kernel olein (PKOo) and the properties of the blends were evaluated in terms of the slip melting point (SMP), solid fat content (SFC), fatty acid and triacylglycerol compositions (TAG), and polymorphism. Blending of PS with PKOo reduced the SMP, SFC, altered the FAC and TAG composition and changed the crystal polymorphism from β to mixture of β and β′. The changes in the physicochemical properties of PS were due to the replacement of the high melting TAG in PS with medium chain TAG in PKOo. From the analysis, 1:1 and 3:2 were the better PSPKOo blend formulations in slowing down the weight loss, respiration gases and gave better appearance when compared to other PSPKOo blends formulations.

Keywords: guava, palm stearin, palm kernel olein, physicochemical

Procedia PDF Downloads 545

Authors: Mariam Khomasuridze, Nino Chkhartishvili, Irma Chanturia

Abstract:

The influence of preharvest and postharvest factors on resveratrol, myricetin and quercetin content of wine was studied during the experiment. The content of cis and trans resveratrol, myricetin and quercetin were analyzed by HPLC. In frame of experiment, the various factors affecting on wine composition were researched: variety, climate, viticulture practices, grape maturity, harvesting methods and wine making techniques. The results have shown that varietal potential and amount of yield play the most important role in formation of antioxidant compounds. Based on achieved results, the usage of medium roast oak chips protects resveratrol, myricetin, and quercetin from coagulation and precipitation. Compared to the control samples, the wines, produced by addition of oak chips were approximately four times richer with these antioxidant compounds. The retention of resveratrol was lowered with 45 % in wines, producing in Qvevri by Georgian traditional technology without controlling temperature during fermentation. The opposite effects in case of myricetin, quercetin and total phenolics content were determined. Their concentrations were higher with 56-78%, then in the fermented tank at 22 -25 °C. As the result of the experiment, the optimal technology scheme of wine was worked out, reached by biologically active compounds: resveratrol, myricetin, and quercetin.

Keywords: resveratrol, miricetin, quercetin, wine

Procedia PDF Downloads 161