The study was aimed at the production of apple (Malus pumila) fruit wine with the use of yeast Saccharomyces cerevisiae isolated from palm wine. Both primary and secondary fermentation of the apple lasted 28 days. Aliquot samples were removed and used daily from the fermentation tank for...

We examine the effectiveness of a quality assurance mechanism that relies on a third-party’s reputation. We focus on the market for fine and rare wines where auction houses intermediating between sellers and buyers have also claimed expertise to assess product authenticity. An auction...

In the present paper the central issue concerns initially the clarification of the main methods that are implied by the Greek enterprises which are activated in the wine section, namely wine production and selling, with the aim of increasing the perceived value of their wine products. Likewise,...