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Copyright of Revista Espacios is the property of Talleres de Impresos Oma and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Globally, Fairtrade practices its ethic of trade justice and governs its multiple stakeholders through a universalising set of regulations. However, this essentialises what are, in reality, disparate, dynamic and contextual experiences. Engaging with Argentinean wine and wine grape producers, alongside European regulators, highlights the inherent tensions to this system with Fairtrade's global efforts being experienced as injustices at the producer level. This paper argues that overcoming the disconnect between 'justice-as-universal' and 'care-as-particular' is essential; combining these ethics will make Fairtrade's governance more responsive to the place-based realities of how it is actually experienced and lived. The institutionalisation of Fairtrade has precluded alternative ideas of thinking or doing trade justice and so more inclusive dialogues are needed to ensure all stakeholders can participate. Fairtrade needs to bridge its scales of operation through a decentralised governance structure to allow for fluid and direct discussions and actions over its rhetoric, practices and impacts. This is an important step towards actualising everyday care-full trade justice. [ABSTRACT FROM AUTHOR]

Copyright of Marketing Science & Inspirations is the property of Comenius University in Bratislava, Faculty of Management and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The integration of technology in various sectors, including food studies, continues to increase exponentially. Computer vision, a research topic which initially started with object detection, facial detection, followed by facial recognition (FR), is currently focused on the more complex facial expression recognition (FER). The present research explores FER and its relevance in food studies. In addition to examining some of the current FER methods, such as Convolutional Neutral Network and Haar Cascade, the research is also developing a preprocessing method to increase the accuracy of FER results. FER methods are generally designed to study customer feedback and reactions towards meals served in the F&B industry. Typically, cameras are set up at different corners of a restaurant to capture facial expressions for analyses. Although one can never truly identify a person's feelings just by expression recognition alone, together with survey and feedback forms, researchers are able to get more reliable and accurate data with regard to a customer's preferences and taste. [ABSTRACT FROM AUTHOR]

Es común encontrar estudios en la literatura médica que relacionen el consumo de un alimento o la ingesta de nutrientes con un efecto sobre la salud de las personas. Se realiza una revisión bibliográfica orientada a la dieta, estilos de vida y factores de riesgo en relación con el desarrollo de enfermedad coronaria. De igual manera, se analiza el efecto del alcohol proveniente del vino como sustancia con acciones benéficas en el desarrollo de la patología cardiovascular.

El modelo español de certificaciones geográficas de calidad alimentaria muestra signos de agotamiento. Los cambios recientes cuestionan su función como mecanismo para proteger las rentas territoriales, obligando a analizar las prácticas de los actores en la cadena de valor con nuevos enfoques. Centrados en el análisis de la Denominación de Origen Protegida “León”, el objetivo de este trabajo es interrogar los determinantes de la generación de valor en una economía posindustrial. Se constató la importancia central de ciertas mediaciones entre la producción y el consumo que sistematizan, conectan, interpretan y validan los conocimientos locales, las cuales presentan un comportamiento deficiente que incide de manera negativa en la mejora de la calidad y en la valorización de los vinos.

The objective of this research study is to determine the most influential variables in wine sensory quality by applying artificial intelligence techniques. The variables examined included one dependent variable (quality) and 10 independent variables: volatile acidity, citric acid, residual sugar, chlorides, total sulfur dioxide, density, pH, sulfates, and alcohol. A total of 300 records were obtained from a database and the most influential variables were statistically selected to structure a file. This file is analyzed using the J48 algorithm (Weka Platform) by cross-validation training. The results show that, with over a 95% effectiveness, the most influential variables in the quality of wine are: alcohol, pH, sulfates, citric acid, and the proportion of alcohol and sulfates. It is concluded that controlling these 4 variables is sufficient to improve wine quality. However, it is necessary to conduct further research by expanding sampling spectrum. [ABSTRACT FROM AUTHOR]

El Puerto de Santa María is one of the main producing cities of the Marco del Jerez [Sherry Triangle] wines. Since the late 18th century, it gained an increasingly remarkable position in the wine sector, which attracted many entrepreneurs who, willing to participate in the business boom, set up their wine houses in the city. This was the case of Pedro Lacave and Juan-Pablo Echecopar, two merchants established in Cádiz who, towards the middle of the 19th century, set up a commercial house in El Puerto to specialise in the wine trade. This paper includes their arrival in the city and the process of setting up their commercial company, as well as an analysis of exports, in order to understand the level of development of their commercial activity. The results show that the role of this type of entrepreneur was essential for the development of the wine industry in the region, and the study aims to contribute to the knowledge of the Economic History of the area towards the middle of the 19th century. [ABSTRACT FROM AUTHOR]

This text approaches the recovery of industrial environments from influence-centered perspective, which both the natural landscape and the productive activity have on the configuration of the contemporary identity image of intermediate cities. The case of Sanlúcar de Barrameda is studied in depth to support the hypothesis that the landscape and industrial background of a given territory are responsible for setting its future challenges and opportunities. [ABSTRACT FROM AUTHOR]

The Spanish model of geographical food quality certifications shows signs of exhaustion. The recent changes question its function as a mechanism to protect territorial rents, forcing to analyze the practices of the actors in the value chain with new approaches. Focusing on the analysis of the Protected Designation of Origin "León", the objective of this work is to interrogate about the determinants of the generation of value in a post-industrial economy. The central importance of certain mediations between production and consumption, that systematize, connect, interpret and validate local knowledge was verified, which present a deficient behaviour that negatively affects the improvement of the quality and the value of the wines. [ABSTRACT FROM AUTHOR]

Copyright of Historia 396 is the property of Pontificia Universidad Catolica de Valparaiso, Instituto de Historia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Gestão & Tecnologia is the property of Revista Gestao & Tecnologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Espacio, Tiempo y Forma: Serie VI, Geografía is the property of Editorial UNED and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The influence of the time of maceration on phenolic composition of wine (white, rosé and red wine) produced from the indigenous variety Prokupac was studied in this paper. White wine was produced from free run, without maceration. In the production of rosé wine, cool-temperature extraction prior to fermentation in 2-hour period was used, while for the production of red wine, maceration was carried out at 15-20 °C for 2 weeks. With the increase of the time of maceration, the concentration of total phenolic compounds also increases, whereby, the lowest content was detected in white wine (565.4 mg/l GAE). The phenolic content in red wine was almost 2.5 times higher when the time of maceration was extended to 14 days (1433.8 mg/l GAE). A significant increase in total flavonoids content was detected: 153.4 mg/l CE (white wine), 179.3 mg/l CE (rosé wine), and 1205.0 mg/l CE (red wine). The total flavonoid share in total phenolic content of the wine increases with the increase of the time of maceration and its value is as follows: 27.1% (white wine), 34.3% (rosé wine) and 84.0% (red wine). [ABSTRACT FROM AUTHOR]

Copyright of Mediterranea - Ricerche Storiche is the property of Mediterranea-Ricerche Storiche and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of De Computis is the property of Asociacion Espanola de Contabilidad y Administracion de Empresas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Management international / International Management / Gestiòn Internacional is the property of Management International and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

New 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. [ABSTRACT FROM AUTHOR]

No contiene resumen.

A partir de los escasos testimonios literarios antiguos sobre la religión de los dacios se elaboró posteriormente una imagen idealizada de éstos, en particular por causa de las características de una pretendida reforma religiosa desarrollada en el siglo I a.C. que habría incluido la prohibición del consumo de vino. Comenzando con el análisis de esos testimonios, plantearemos las perspectivas resultantes defendidas por la historiografía rumana de corte dacianista e intentaremos contrastar los datos ofrecidos por las fuentes literarias con la evidencia arqueológica más reciente.

La ciudad de Jerez tuvo una importante industria gráfica vinculada a la producción del vino que le dio fama. A finales del siglo XIX y principios del XX, para cubrir las necesidades de envasado y promoción publicitaria de sus productos, esta industria se rodeó de profesionales: litógrafos, impresores, y también grafistas. Creadores gráficos que fueron consolidaron un perfil específico muy capacitado no frecuente en otros lugares. Artistas polifacéticos como Teodoro Miciano y una larga lista inician una saga de la que Pro.Gra.Ma. (Proyectos Gráficos Mamelón) constituye una de sus últimas manifestaciones.

This paper discusses the continuous interactions that social groups developed in daily life with their respective and interwoven socio-cultural practices, in this case with wine and laughter, as opposed to the classic dichotomy between popular culture and elite culture. The second goal is to analyse the moralising impact of counter-reformist discipline in the daily life of the Spaniards of the Golden Age. The extent of daily, persistent and tolerated transgressions throughout society is examined through the study of Velazquez’s.

La red de ONGs Fairtrade International ha desarrollado una certificación voluntaria con el fin de estructurar relaciones de producción, intercambio y consumo alternativas en favor de pequeños productores y trabajadores rurales del hemisferio sur. Este artículo desarrolla un marco analítico basado en el Enfoque de la Regulación con el objetivo de evaluar la capacidad transformativa de Fairtrade. El análisis empírico se basa en el caso del vino Fairtrade producido en Argentina y consumido en Reino Unido.

Nuevos paradigmas productivos y tendencias de consumo están cuestionando el establishment del vino en España; transformaciones sociales que requieren una reflexión crítica y analítica por parte de la economía, la antropología, la sociología y el ámbito de la alimentación en general, o al menos así debería ser. Luis Gutiérrez, en su primer libro, nos introduce en este debate preguntándonos qué comparte un caballero que ha elaborado durante toda su vida prestigiosos vinos de Jerez, con el hijo de un albañil que lleva trabajando más de una década para una gran bodega industrial, pero que se ha gastado su salario en comprar pequeñas parcelas de viñas viejas en su pueblo para evitar su abandono. O qué tienen estas personas en común con un grupo de amigos de la universidad que deciden montar una consultora de vinos y elaborar los vinos más innovadores en sus territorios. Esta lectura nos introduce en diversas trayectorias de un grupo heterogéneo de personas, cuyas vidas tienen un hilo conductor: una nueva generación de productores que está revolucionando el sector vitivinícola español.

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Glasnik Zastite Bilja is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The physicochemical properties, organic acid, and phenolic profiles of hawthorn wines prepared by different pretreatments were analyzed. It was found that fermentation together with smashed seeds was favorable for ethanol production, while thermal maceration, addition of pectinase and amyloglucosidase significantly increased the levels of sugar-free extract, residual sugar, total phenolics, flavonoids, and most individual phenolic comounds, showing beneficial effects on improving nutritive value of hawthorn wine. Addition of pectinase and amyloglucosidase caused an increase of methanol content by 34.88% and 26.97%, respectively, while thermal maceration decrease the methanol content by 36.20%. Addition of amyloglucosidase yielded the highest contents of procyanidins as well as flavanols, while thermal maceration and addition of pectinase were favorable for improving phenolic acid level. All the pretreatments significantly increased the contents of succinic acid and malic acid in the final wines, among which thermal maceration and addition of pectinase yielded the highest content of succinic acid and malic acid respectively. [ABSTRACT FROM AUTHOR]

Arginine is quantitatively one of the most important amino acids in grape musts and wine. Arginine concentrations in grape juices range from a few hundred mg ml)1 to 2, 4 g l)1, depending on grape variety, soil, viticultural practices and fermentation conditions. [ABSTRACT FROM AUTHOR]

Copyright of Revista de Investigación Lingüística is the property of Servicio de Publicaciones de la Universidad de Murcia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Espacio, Tiempo y Forma: Serie II, Historia Antigua is the property of Editorial UNED and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Slovenica is the property of Biotechnical Faculty of the University of Ljubljana and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Prodravski zbornik is the property of Koprivnica Town Museum and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Presentamos la historia del Museo Arqueológico de Requena y de las colecciones que en la actualidad se pueden visitar. Las excavaciones en la comarca de Requena-Utiel y en el Conjunto Histórico de la Villa de Requena han hecho que el Ayuntamiento amplie el Museo en el espacio restaurado de la iglesia de San Nicolás. El nuevo Museo mostrará la evolución arquitectónica del edificio desde el siglo xiii al xviii y los materiales arqueológicos relacionados con la cultura del vino procedentes principalmente del yacimiento de la Solana de las Pilillas (siglos vi y v a. C.), del alfar de Casillas del Cura y de otros yacimientos con testimonios de producción y consumo de vino en época ibérica y romana.

Las primeras relaciones entre el corregimiento de Cuyo y Paraguay fueron un resultado de la estrategia defensiva de España Durante el siglo XVII el comercio de vino y yerba mate consolidó la articulación de estas regiones Basado en fuentes primarias y secundarias, el artículo subraya el rol de Santa Fe, puerto sobre el río Paraná, y analiza cómo el flujo de recursos relacionó Paraguay con Chile, vía el puerto de Santa Fe, Córdoba y Mendoza en Cuyo.