Assessment of orange wines in the light of new food consumption trends
Studying the world’s new gastronomic trends, the appearance of orange wines is a real rarity and a special phenomenon. In contrast with rosé wines, orange wines are made not from white grapes, but from blue grapes, by skin-contact fermentation. As a result, an orange color is obtained by the wine, a...
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2017
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| Sorozat: | Élelmiszervizsgálati közlemények
63 No. 4 |
| Kulcsszavak: | Fogyasztói magatartás, Narancsbor, Borászat, Élelmiszerkémia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/79189 |
| LEADER | 02116nab a2200241 i 4500 | ||
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| 001 | acta79189 | ||
| 005 | 20230826081756.0 | ||
| 008 | 230710s2017 hu o 0|| eng d | ||
| 022 | |a 0422-9576 | ||
| 040 | |a SZTE Egyetemi Kiadványok Repozitórium |b hun | ||
| 041 | |a eng | ||
| 100 | 1 | |a Bene Zsuzsanna | |
| 245 | 1 | 0 | |a Assessment of orange wines in the light of new food consumption trends |h [elektronikus dokumentum] / |c Bene Zsuzsanna |
| 260 | |a WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft. |b Budapest |c 2017 | ||
| 300 | |a 1804-1811 | ||
| 490 | 0 | |a Élelmiszervizsgálati közlemények |v 63 No. 4 | |
| 520 | 3 | |a Studying the world’s new gastronomic trends, the appearance of orange wines is a real rarity and a special phenomenon. In contrast with rosé wines, orange wines are made not from white grapes, but from blue grapes, by skin-contact fermentation. As a result, an orange color is obtained by the wine, and it also tastes different than usual white wines. Laypeople usually do not know how the preparation process looks like. Many people think that these wines are made from oranges via fermentation or orange peels are soaked in already finished wines. The objective of oenological and wine marketing research of orange wines, on the one hand, is to be able to make “product and process innovation” recommendations – in the absence of winemaking regulations – regarding the winemaking technology in question by collecting their characteristics and, on the other hand, to outline their wine gastronomy market possibilities, based on the assessment and evaluation of their current professional status and recognition, and to formulate the necessary directions for marketing support. | |
| 650 | 4 | |a Műszaki és technológiai tudományok | |
| 650 | 4 | |a Egyéb műszaki tudományok és technológiák | |
| 650 | 4 | |a Élelmiszer és italfélék | |
| 695 | |a Fogyasztói magatartás, Narancsbor, Borászat, Élelmiszerkémia | ||
| 700 | 0 | 1 | |a Piskóti István |e aut |
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/79189/1/elelmiszervizsgalati_kozlemenyek_2017_04_1804-1811.pdf |z Dokumentum-elérés |