As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising
commercial development prospects. In this study, the color and aroma characteristics of 14 …

Non-grapefruits with unique sensory properties and potential health benefits provide added
value to fruit wine production. This study aimed to explore consumers' fruit wine preferences …

Seaweed is increasingly recognised as a highly nutritious and sustainable food source.
While it has a long tradition in many Asian countries, it still only plays a minor role in the …

With the increasing awareness of health, more people have shown a preference for low-
alcohol beverages. Seeking various methods to improve the quality of kiwi wine is now a …

Abstract The Italian Alpine region has a long-standing connection between the binary
system of the tourism industry and silvopastoral sectors that offer different economic …

Purpose This study empirically examined four value attributes (eg conditional value,
functional value, epistemic value and price consciousness) influencing young customers' …

Strawberry wine production is a considerable approach to solve the problem of the Chinese
concentrated harvesting period and the short shelf life of strawberries, but the appropriative …

The purpose of this study is to segment Turkish wine customers based on generational
cohorts. It also explores the characteristics of the customers in each group based on wine …

Consumers rely on flavor characteristics to distinguish different types of Qingke Baijiu
(QKBJ). Clarifying QKBJ's traits enhances its recognition and long-term growth. Thus, this …

Sustainability is a key objective of development policies within international organizations,
and it is also progressively gaining importance in the wine industry as a whole and, more …