Green tea is a popular product with a high consumption in Vietnam. Moreover, green tea produced in Tan Cuong commune, Thai Nguyen province, has long been recognized for its superior quality to those coming from other ...Green tea is a popular product with a high consumption in Vietnam. Moreover, green tea produced in Tan Cuong commune, Thai Nguyen province, has long been recognized for its superior quality to those coming from other regions of the country. This study aims at comparing the tea from Thai Nguyen and Phu Tho and finding out if the difference can be identified through sensory analysis. Two products picked from Tan Cuong, Thai Nguyen province, and two others from Phu Ho district, Phu Tho province were evaluated by a trained panel of 12 judges （11 women and 1 man）. The sensory evaluation of the dry tea （11 descriptors） was carried out separately from the brewed tea （21 descriptors） and brewed leaf （five descriptors） using an unstructured intensity scale （10 cm）. Statistic analyses have shown differences between regions in all three groups of attributes： dry leaf, liquor and brewed leaf.展开更多
Glucocorticosteroids have been used as the only treatment for a long time which significantly reduced the mortality of the patients with severe alcoholic hepatitis.The efficacy of transplantation has been recently add...Glucocorticosteroids have been used as the only treatment for a long time which significantly reduced the mortality of the patients with severe alcoholic hepatitis.The efficacy of transplantation has been recently addressed in a pilot study.The result seems promising but needs larger multicenter trials.展开更多
[Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [Method] Taking grapes in Wuling Moun...[Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [Method] Taking grapes in Wuling Mountain as the row materials, Saccharomyces cerevisiae of different wines was chosen and brewed. The quality of grape wine was studied and the sensory evaluation was analyzed by dint of GC-MS. [Result] Result illustrated that the ethanol concentration of the wine brewed by exploration craft A was 68.5 g/L and that brewed by exploration craft B was 59.5 g/L; the higher alcohol content of craft A was 37.86% while that of craft B is 35.99%; craft A's percentage content of esters was 28.82% while that of B was 27.10%; craft A's percentage content of acids was 2.20% while that of B was 1.24%; the gamma-aminobutyric acid content of craft A was 33.2 g/100 ml while that of craft B was 35.4 g/100 ml. the essential amino-acid content of craft A was 11.8 g/100 ml while that of craft B was 13.9 g/100 ml .The result indicates that the wine brewed by craft A was aromatic and had special flavor. [Conclusion] In this case, the grape wine has particular flavor and has good property, which can be exploited.展开更多
Oxygen plays a crucial role in oenology. The oxygen leads to changes in the chemical and sensory profile of wines. On one hand, the impact of moderate oxygen exposure of red wine has a positive effect in its colour, a...Oxygen plays a crucial role in oenology. The oxygen leads to changes in the chemical and sensory profile of wines. On one hand, the impact of moderate oxygen exposure of red wine has a positive effect in its colour, aromatic bouquet and mouth-feel properties. On the other hand, oxygen has a negative effect on white wine＇s quality, as well as the sensory and compositional levels. The purpose of this study was to quantify the dissolved oxygen in red and white wine, during different cellar operations such as racking, tartaric stabilization, filtering and bottling. The techniques that contribute most to the enrichment of oxygen in wine are： cold tartaric stabilization （2.29 mg/L, white wines）, bottling （1.38 mg/L red wines and 1.11 mg/L white wines） and bag-in-box filling （2.47 mg/L red wines; 2.22 mg/L white wines）. After identifying the most critical technical operations in wine making, preventive and corrective measures had to be taken to reduce the dissolved oxygen content of wines, as well as preventing their depreciation.展开更多
The aim of this paper is to empirically research the use of Web 2.0 applications in the communication strategies of wine tourism destinations of excellence; main attention will be focused on the integration of these t...The aim of this paper is to empirically research the use of Web 2.0 applications in the communication strategies of wine tourism destinations of excellence; main attention will be focused on the integration of these tools within the ＂official＂ destination websites. The main research questions are： （1） Do wine tourism destinations of excellence worldwide make use of Web 2.0 tools in their official websites？ （2） Is it possible to estimate the degree of intensity of use of such tools？ The method used for the purpose of this research is inductive： starting from the observation of some specific cases we wanted to implement a scoring model that, taking into account the presence and intensity of the use of Web 2.0 tools selected by the wine tourism destinations of excellence, could be replicated in different contexts from the one analyzed here. The study reveals the interest in the tools of Web 2.0 by the institutional bodies responsible for management of destinations; however it also shows that there is not a full awareness of the scope of strategic and organizational development in the web 2.0 applications resulting in the relationship with potential visitors and those who have already experienced a tourist territory.展开更多
Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were a...Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.展开更多
The impact of different phases of shipment （at sea and at port） on two German white wines of two vintages and the lasting effects of the temperature regimes over time was investigated. The wines were subjected to th...The impact of different phases of shipment （at sea and at port） on two German white wines of two vintages and the lasting effects of the temperature regimes over time was investigated. The wines were subjected to three temperature programs--control （15 ℃）, linear increase （15℃ steadily increasing to 45 ℃）, and diurnal fluctuation （15 ℃/40 ℃）--in both movement and non-movement conditions. The wines were analyzed for chemical, physical and sensorial changes at one and eight months post-treatment. Changes in temperature and pressure were recorded within the bottles, which correlated with the temperature programs： ＋0.04 bar/℃ in the linear increase program and ＋0.08 bar/℃ in the diurnal fluctuation program. The oxygen levels in the headspace and in the wine were monitored during all of the treatments. The oxygen development in the bottles was similar between the diurnal and linear programs, and was found to be distinctive from the control program. The chemical analysis revealed that there were significant differences related to the experimental treatments of the wines for the following parameters： tartaric acid, free sulfur dioxide, total sulfur dioxide and percent cork weight loss measurements. Difference sensory testing found very few differences. After eight months storage, significant differences were found in the Diurnal Non-movement treatment compared to Linear Non-movement and control treatments, as well as Diurnal Movement and Control treatments for the 2014 Miiller-Thurgau wine. Sensory descriptive analysis of the wines found that the wines could be differentiated by variety, but could not be distinguished according to experimental treatment after one month storage. These results indicate that wines of these types are more robust to shipping conditions than previously found.展开更多
文摘Green tea is a popular product with a high consumption in Vietnam. Moreover, green tea produced in Tan Cuong commune, Thai Nguyen province, has long been recognized for its superior quality to those coming from other regions of the country. This study aims at comparing the tea from Thai Nguyen and Phu Tho and finding out if the difference can be identified through sensory analysis. Two products picked from Tan Cuong, Thai Nguyen province, and two others from Phu Ho district, Phu Tho province were evaluated by a trained panel of 12 judges （11 women and 1 man）. The sensory evaluation of the dry tea （11 descriptors） was carried out separately from the brewed tea （21 descriptors） and brewed leaf （five descriptors） using an unstructured intensity scale （10 cm）. Statistic analyses have shown differences between regions in all three groups of attributes： dry leaf, liquor and brewed leaf.
文摘Glucocorticosteroids have been used as the only treatment for a long time which significantly reduced the mortality of the patients with severe alcoholic hepatitis.The efficacy of transplantation has been recently addressed in a pilot study.The result seems promising but needs larger multicenter trials.
基金Supported by Wuling Mountaionus Area Study Center Opening Fund( WLYF-2012002)
文摘[Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [Method] Taking grapes in Wuling Mountain as the row materials, Saccharomyces cerevisiae of different wines was chosen and brewed. The quality of grape wine was studied and the sensory evaluation was analyzed by dint of GC-MS. [Result] Result illustrated that the ethanol concentration of the wine brewed by exploration craft A was 68.5 g/L and that brewed by exploration craft B was 59.5 g/L; the higher alcohol content of craft A was 37.86% while that of craft B is 35.99%; craft A's percentage content of esters was 28.82% while that of B was 27.10%; craft A's percentage content of acids was 2.20% while that of B was 1.24%; the gamma-aminobutyric acid content of craft A was 33.2 g/100 ml while that of craft B was 35.4 g/100 ml. the essential amino-acid content of craft A was 11.8 g/100 ml while that of craft B was 13.9 g/100 ml .The result indicates that the wine brewed by craft A was aromatic and had special flavor. [Conclusion] In this case, the grape wine has particular flavor and has good property, which can be exploited.
文摘Oxygen plays a crucial role in oenology. The oxygen leads to changes in the chemical and sensory profile of wines. On one hand, the impact of moderate oxygen exposure of red wine has a positive effect in its colour, aromatic bouquet and mouth-feel properties. On the other hand, oxygen has a negative effect on white wine＇s quality, as well as the sensory and compositional levels. The purpose of this study was to quantify the dissolved oxygen in red and white wine, during different cellar operations such as racking, tartaric stabilization, filtering and bottling. The techniques that contribute most to the enrichment of oxygen in wine are： cold tartaric stabilization （2.29 mg/L, white wines）, bottling （1.38 mg/L red wines and 1.11 mg/L white wines） and bag-in-box filling （2.47 mg/L red wines; 2.22 mg/L white wines）. After identifying the most critical technical operations in wine making, preventive and corrective measures had to be taken to reduce the dissolved oxygen content of wines, as well as preventing their depreciation.
文摘The aim of this paper is to empirically research the use of Web 2.0 applications in the communication strategies of wine tourism destinations of excellence; main attention will be focused on the integration of these tools within the ＂official＂ destination websites. The main research questions are： （1） Do wine tourism destinations of excellence worldwide make use of Web 2.0 tools in their official websites？ （2） Is it possible to estimate the degree of intensity of use of such tools？ The method used for the purpose of this research is inductive： starting from the observation of some specific cases we wanted to implement a scoring model that, taking into account the presence and intensity of the use of Web 2.0 tools selected by the wine tourism destinations of excellence, could be replicated in different contexts from the one analyzed here. The study reveals the interest in the tools of Web 2.0 by the institutional bodies responsible for management of destinations; however it also shows that there is not a full awareness of the scope of strategic and organizational development in the web 2.0 applications resulting in the relationship with potential visitors and those who have already experienced a tourist territory.
文摘Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.
文摘The impact of different phases of shipment （at sea and at port） on two German white wines of two vintages and the lasting effects of the temperature regimes over time was investigated. The wines were subjected to three temperature programs--control （15 ℃）, linear increase （15℃ steadily increasing to 45 ℃）, and diurnal fluctuation （15 ℃/40 ℃）--in both movement and non-movement conditions. The wines were analyzed for chemical, physical and sensorial changes at one and eight months post-treatment. Changes in temperature and pressure were recorded within the bottles, which correlated with the temperature programs： ＋0.04 bar/℃ in the linear increase program and ＋0.08 bar/℃ in the diurnal fluctuation program. The oxygen levels in the headspace and in the wine were monitored during all of the treatments. The oxygen development in the bottles was similar between the diurnal and linear programs, and was found to be distinctive from the control program. The chemical analysis revealed that there were significant differences related to the experimental treatments of the wines for the following parameters： tartaric acid, free sulfur dioxide, total sulfur dioxide and percent cork weight loss measurements. Difference sensory testing found very few differences. After eight months storage, significant differences were found in the Diurnal Non-movement treatment compared to Linear Non-movement and control treatments, as well as Diurnal Movement and Control treatments for the 2014 Miiller-Thurgau wine. Sensory descriptive analysis of the wines found that the wines could be differentiated by variety, but could not be distinguished according to experimental treatment after one month storage. These results indicate that wines of these types are more robust to shipping conditions than previously found.
