THE COMPARATIVE STUDY ON THE FETEASCA ALBA WINE MARKETED IN DIFFERENT STORES FROM TIMIȘOARA
Abstract
The wine market comprises several segments as: mediocre quality, medium quality and high quality. International regulations separates the wine into two categories: table wine and wines with designation of origin which are consedered superior. Nowadays there are many varieties of grappes from wich the wine are obtained. Feteasca Regala is a relatively new grape variety, originated in Transylvania being today the most widespread variety in our country. In this paper is presented a study regarding the types, depending on the sugar content, selling price and the bottling way of Feteasca Regala wine marketed in different stores from Timișoara. The conducted market study revealed that in Timișoara stores are commercialized three types of this sort of wine: dry, medium-dry and medium-sweet, bottled at 0,75L and 1,5L respectively. Were found ten producers of Feteasca Regala wine, six of them producing the dry assortment. The highest selling price was registrated for the dry varieties (34,99lei/0,75L with VAT and 32,1lei/0,75L without VAT). The store in which was registred the highest price for the same assortment of wine was Auchan. The the alcoholic volume of Feteasca Regala wine assortments was 11% for medium-sweet sort, in range of 11-12,5% in case of medium-dry sort and between 11,5-13,5% for dry sort.
Keywords
Full Text:
PDFReferences
BIASIA F., M. DEIANA, T. GUINA, P. GAMBA, G. LEONARDUZZI, G. POLI, 2014, Wine consumption and intestinal redox homeostasis, Redox Biology, Vol. 2, pp. 795-802.
BLOCKS F. V., 2001, “Using historical data for bioprocess optimization: modeling wine characteristics using artificial neural networks and archived process information” Biotechnology and Bioengineering, Vol. 73 (1), pp. 55–68.
CASTILLO-VALERO J. S., M. C. GARCÍA-CORTIJO, 2015, Price adjustment in world wine markets: A cointegration analysis, Wine Economics and Policy, Vol. 4, Issue 2, pp. 128-135.
CORTEZ C., M. A. REIS, 2009, “Modeling wine preferences by data mining from physicochemical properties” Decision Support Systems, Vol. 47, pp. 547–553.
GUPTA Y., 2018, Selection of important features and predicting wine quality using machine learning techniques, Procedia Computer Science, Vol. 125, pp. 305–312.
ILLUMINAT S. I, A. ANNIBALDI, C. TRUZZI, G. SCARPONI, 2014, Recent temporal variations of trace metal content in an Italian white wine, Food Chemistry, Vol. 159, pp. 493-497.
JACKSON R.S., 2016, Wines: Wine and Health, Reference Module in Food Science Encyclopedia of Food and Health, pp. 562–570.
JOSHI V.K., P.S. PANESAR, V.S. RANA1, S. KAUR, 2017, Science and Technology of Fruit Wines: An Overview, Chapter 1, Science and Technology of Fruit Wine Production, pp. 106–107.
PETROPOULOS S., C. S. KARAVAS, A. T. BALAFOUTISB, I. PARASKEVOPOULOS, S. KALLITHRAKA, Y. KOTSERIDIS, 2017, Fuzzy logic tool for wine quality classification, Computers and Electronics in Agriculture, Vol. 142, Part B, pp. 552-562.
POMARICI E., M. LERRO, P. CHRYSOCHOU, R. VECCHIO, A. KRYSTALLIS, 2017, One size does (obviously not) fit all: Using product attributes for wine market segmentation, Wine Economics and Policy, Vol. 6, Issue 2, pp. 98-106.
ROGNSÅ G.H., M. RATHE, M.A. PETERSEN, K.-E. MISJE, M. HERSLETH, M. SIVERTSVIK, J. RISBO, 2017, From wine to wine reduction: Sensory and chemical aspects, International Journal of Gastronomy and Food Science, Vol. 9, pp. 62-74.
RUPASINGHE H.P.V. RUPASINGHE, S. CLEGG, 2007, Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wines of different fruit sources, Journal of Food Composition and Analysis, Vol. 20, Issue 2, pp. 133-137.
TANG K., Q. LI, 2017, Biochemistry of Wine and Beer Fermentation, Current Developments in Biotechnology and Bioengineering, Food and Beverages Industry, pp. 281–304.
VAZ M., T. HOGG, J.A. COUTO, 2012, The antimicrobial effect of wine on Bacillus cereus in simulated gastro-intestinal conditions, Food Control, Vol. 28, Issue 2, pp. 230-236.
ZEPPA G., 2007, The science and technology of wine making. [On-line]. Available from: https://www.dairyscience.info/index.php/science-and-technology-of-wine/124-the-science-and-technology-of-wine-making.html
Refbacks
- There are currently no refbacks.
Copyright (c) 2018 Diana Nicoleta Raba, Nicoleta Elena Crînguș, Nicoleta Elena Crînguș, Romina Larisa Sellei, Romina Larisa Sellei, Luminita Cornelia Pirvulescu, Luminita Cornelia Pirvulescu
This work is licensed under a Creative Commons Attribution 4.0 International License.
LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL
ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)
PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English
______________________________________________________________________________________________
Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
300645, Timisoara, Calea Aradului 119, Romania
E-mail: tabitaadamov2003 [at] yahoo.com
Phone: +40-256-277439, Fax.: +40-256-277031