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Winery corporations in Europe and in the world

100%

Kispal G., Takacs I.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

2016

tom 18

nr 3

The global grape and wine market has been rearranged during the past 15 years. Over the course of events, as new world wines gained ground, further emerging countries joined in and the production of old world wines decreased, giving rise to a new era. It was affected by globalization that placed concentrated markets in an advantageous position. As a result, there is a growing emphasis on the formation of vine growth and wine production collaboration networks in case of both the new world and European countries, which are able to provide solutions to global challenges arising as a result of global wine market development. In European wine producing countries with great traditions, integration, necessary for the stable operation of the sector, was established much earlier, typically in the form of producer cooperatives. In new areas, concentration began later, thus forming clusters constituting an appropriate form in many cases. This paper examines the necessity of cooperation and overviews the advantages and drawbacks that can be obtained from it. It compares wine producing collaboration networks in European countries and areas overseas. The aim of the study is to find the most important attributes leading to success.

Poziom histaminy podczas procesu technologicznego produkcji win owocowych

51%

Czerniejewska-Surma B.

Przemysł Fermentacyjny i Owocowo-Warzywny

2005

tom 49

nr 05

30-32

Histamine was marked in raw material and in some chosen semi-finished products in production of Polish fruit wines: white, pink and some ready products produced in the Wine Factory "A".There were 5 production cycles of fruit wines tested: Cherry Strong and Sweet Fruit. The samples were exami- nad after about 1 h after the moment of taking the samples from the factory The level of pH was also tested and the sensory evaluation testing was conducted in 5 point scale consisting of 5 levels for quality factors.

Ograniczanie wyników

1 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

1 Czerniejewska-Surma B.

1 Kispal G.

1 Takacs I.

1 2016

1 2005

Wyniki wyszukiwania

Winery corporations in Europe and in the world

Poziom histaminy podczas procesu technologicznego produkcji win owocowych