Quality Improvement in Sweet Red Wines Through an Alternative Grape-Drying System

Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines.

Since sulphur dioxide (SO(2)) is associated with health risks, the wine industry endeavours to reduce SO(2) levels in wines with new innovative techniques. The aim of this study was, therefore, to investigate the efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to inactivate microorganisms in grape juices and wines. A pilot-scale UV-C technology (SurePure, South Af...

Quality management and contractual incompleteness: grape procurement for high-end wines in Argentina

Quality Improvement through Quality Requirements Management

not taken into account properly [13]. In fact, there As the degree of compliance of quality requirements mainly induces the acceptance and success of a system, special emphasis should be laid on the elicitation, specification and validation of quality requirements. Current requirements definition methods, however, mainly focus on objects, functions, and states. This paper emphasizes quality req...

Quality Improvement through Information Sharing

With recent advances in Information Technology (IT), research on and the practice of information sharing are exerting significant effects on many aspects of individual members in a multi-stage process or a supply chain. This research looks at how information of Statistical Process Control (SPC) and Engineering Process Control (EPC) is shared along a supply chain on a real-time basis for product...

Improvement of Sweet Corn

L HE only genetic difference between the composition of a sweet corn kernel and that of field corn is due to a single recessive gene out of the hundreds or thousands of genes in corn. This gene makes the sugary condition of the kernel persist in sweet corn; or, in other words, prevents the conversion of some of the sugar into starch. The first recorded observation of sweet corn by w^hite men ap...