Open Access
Subscription Access
Open Access
Subscription Access
Study of Awareness among Hospitality Student on Mulled Wine with Respects to Health Benefits of Wine
Subscribe/Renew Journal
The aim of the study was to know awareness among hospitality students with respect to health benefits of mulled wine and to know about wine knowledge. During the COVID-19 pandemic situation it’s important to take care of health and increase immunity system. The research to find about wine knowledge and importance of mulled wine awareness. Spices used for mulled wine are cloves and cinnamon and grated nutmeg. The awareness of mulled wine were taken from the participant over the age of 18. Responses were collected by means of an online questionnaire. The gained results showed that most of the hospitality students are not aware about mulled wine or they consider it can be taken during winter only but once they are aware more exposure will be there in wine market found by researcher. Mulled wine have less alcoholic content compare to red wine as well it has health benefit by its content can increase immunity system amongst consumer and in hotel it can be advice by server to guest explaining its benefits and most of the hotel can keep in their beverage menu.
Keywords
Mulled Wine, Spices, Cloves, Cinnamon and Nutmeg
User
Subscription
Login to verify subscription
Font Size
Information
- Giri Nandagopal, M. S., & Nair, P. S. (2013). Production of wine from ginger and Indian gooseberry and a comparative study of them over commercial wine. American Journal of Engineering Research, 2(5), 19-38.
- Swami, S. B., & Thakor, N. (2014). Fruit wine production - A review. Journal of Food Research and Technology, 2(3), 93-100.
- Rathi, V. (2018). Herbal wine - A review. Journal of Nutrition and Weight Loss, 3(2).
- Dordevic, D., Jancikova, S., & Tremlova, B. (2019). Antioxidant profile of mulled wine. Potravinarstvo Slovak Journal of Food Science, 13(1).
- Xiong, R., & Li, W. (2017). The wine consumption and purchase behavior of college students: An investigation in the South of China. Universal Journal of Management, 5(6), 271-277.
- Jagtap, U. B., & Bapat, V. (2014). Phenolic composition and antioxidant capacity of wine prepared from custard apple (Annona squamosa L.) fruits. Journal of Food Process Preserve, 39, 175-182.
- Shivaranjani, D., Venkateswara Rao, P., Venkata Kishore, E., Madhu Naik, M., & Triveni, B. (2018). Production of wine from Indian star Gooseberry and a comparative study over grape wine. Indo American Journal of Pharmaceutical Sciences, 5(5), 4784-4790.
- Wang, D., Xu, Y., Hu, J., & Zhao, G. (2012). Fermentation kinetics of different sugars by apple wine yeast saccharomyces cerevisiae. Journal of the Institute of Brewing, 340-346.
- Reddy, L. V., & VijayaSarathi, O. (2009). Production, optimization and characterization of wine from Mango (MangiferaindicaLinn.). Natural Product Radiance, 8(4), 426-435.
- Gebremedhin, K., Hailu, Z., Dargo, H., & Gebrehiwot, A. (2017). Preparation of wine from cactus fruit in Adigrat rural areas. International Journal of Engineering Development and Research, 5(1), 292-298.
- Taylor, D. C., Dodd, T. H., & Barber, N. (2009). Impact of wine education on developing knowledge and preferences: An exploratory study. Journal of Wine Research, 19(3), 193-207.
Abstract Views: 168
PDF Views: 0