Academic literature on the topic 'New Zealand wine districts'
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Journal articles on the topic "New Zealand wine districts"
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Derby, Mark. "The Weapon Beneath the Woodpile." Counterfutures 10 (July 27, 2021): 65–78. http://dx.doi.org/10.26686/cf.v10.6940.
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This article is a tribute to the late Auckland historian Dick Scott, whose 1954 The Story of Parihaka became one of the most influential historical works published in this country. Scott’s other best-known works are left-wing exposés of historical events, such as Would a Good Man Die? Niue Island, New Zealand and the Late Mr Larsen (1993). Others are local histories, including Seven Lives on Salt River (1987), an account of the watery district of Pāhi on the Kaipara Harbour. The remainder are industry or company histories, and particularly histories of New Zealand’s wine industry.
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Beresford, Rob. "New Zealand Plant Protection Medal 2016." New Zealand Plant Protection 71 (July 26, 2018): 360–61. http://dx.doi.org/10.30843/nzpp.2018.71.225.
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This medal is awarded by the New Zealand Plant Protection Society to honour those who have made exceptional contributions to plantprotection in New Zealand in the widest sense. The medal is awarded for outstanding services to plant protection, whether through research,education, implementation or leadership.
In 2016, the New Zealand Plant Protection Medal was awarded to Dr Rob Beresford who is one of New Zealand’s most experienced and versatile plant pathologists. Rob started his career in science with an MSc Hons, 1st class, in Auckland in 1978 and was appointed to DSIR Plant Diseases Division at Lincoln in 1979. He was awarded a National Research Advisory Council Postgraduate Research Fellowship to undertake PhD studies at Long Ashton Research Station in the UK from1982 to 1985, returning to Lincoln in 1986. Those studies kicked off a long career in epidemiology and today Rob is New Zealand’s pre-eminent plant disease epidemiologist. For 30 years, Rob has been New Zealand’s strongest advocate for the use of weather-based disease prediction for developing practicaldisease control strategies, particularly to reduce the economic, environmental and market residue impacts of fungicide use. By understanding and modelling relationships between pathogen biology and ecology and weather, Rob has translated complex correlations between biological and physical factorsinto simple practical tools for growers to use for disease control. To date, these have included decision support tools for apple scab, downy mildew in onions, botrytis in grapes and more recently Psa in kiwifruit. He has also developed prediction models for climatic risk of invasive pathogens (potato wart disease and myrtle rust) and for the impacts of climate change on crop diseases.
Recognising the importance of climate and weather in affecting plant diseases, Rob has, for many years, championed a network of weather stations in the key horticultural districts throughout New Zealand to generate data for the decision-support tools. It has been a struggle to keep the network running against shortages of funding and the frequent need to re-assert the value of the network to New Zealand horticulture. Rob has built a team of equally committed colleagues who share this understanding and, through tenacity and persistence, have recently achieved an upgrade of the entire network to internet-based communication systems. It is through his close collaborations over many years with the software company HortPlus that his decision support tools have been delivered to the commercial arena.
Rob was a member of the New Zealand team that argued the case at the World Trade Organisation for the easing of restrictions on New Zealand apples entering Australia. Rob’s superior skills in interpreting climate data, in this case Australian data, in terms of pathogen survival, establishment and spread, and his clarity in presenting the results were instrumental in the success of that case in 2010.
In parallel with Rob’s epidemiological strategy to reduce fungicide use is his interest in the threat of pathogens developing resistance to fungicides. Rob leads research to identify resistance threats to fungicides and also provides liaison between grower associations and agrochemical companies to design and implement robust resistance-management strategies. His focus on resistance started in 2005 when he published updated management strategies for all nine of the then available fungicide groups for the New Zealand Plant Protection Society (NZPPS). In 2007, he re-established the New Zealand Committee on Pesticide Resistance (NZCPR) (which had been in abeyance for 10 years) and chaired the committee’s work on fungicides, insecticides and herbicides from 2007 to 2012. He stepped aside to become NZCPR Science Advisor in 2012 so he could focus on resistance research. Following devastating disease outbreaks of apple scab (Venturia ineaqualis) in the pipfruit industry in 2009, Rob initiated a research programme with Pipfruit New Zealand that showed the cause of the outbreaks to be resistance to two groups of fungicides in use at the time. He has recently coordinated resistance strategy updates for botrytis affecting the wine industry, for summer fruit diseases and is currently leading a programme to monitor resistance of grape powdery mildew to key groups of fungicides. Rob was awarded the 2014 Plant & Food Research Chairman’s Award for his work on fungicide resistance.
Rob is an effective communicator at all levels from heavy science to grower forums and is always willing to share his time, skills and knowledge. He has been involved with undergraduate lecturing for many years and has successfully supervised several PhDs.
NZPP Medal recipients for the previous five years:2015: Gary Barker2014: -2013: Andrew Hodson2012: Margaret Dick2011: Jim Walker
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Harker, F. R., C. B. Watkins, B. A. Cregoe, P. L. Brookfield, and W. J. Bramlage. "REGIONAL DIFFERENCES AND THE IMPORTANCE OF HARVEST MATURITY ON ROYAL GALA' FRUIT QUALITY." HortScience 27, no. 6 (June 1992): 593f—593. http://dx.doi.org/10.21273/hortsci.27.6.593f.
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The apple growing districts of New Zealand are spread across a wide range of latitudes. Differences in growing conditions associated with these various districts may influence the way fruit mature on the tree. In this study, the relationships between background colour and physiological maturity of Royal Gala apples have been compared in four major production areas. Royal Gala apples were strip picked from trees in three orchards during the commercial harvest period Hawkes Bay, Canterbury, Nelson and Otago. The maturity of these fruit was assessed, and fruit stored at 0°C for 12 weeks. Following removal from “storage, the quality of the fruit was assessed paying particular attention to -greasiness. Results from this trial indicate that the relationship between background colour and fruit maturity is not consistent. Indeed, the maturity of apples of a particular background colour may differ according to district and harvest date. Greasiness of fruit was related to harvest maturity in Hawkes Bay. However, fruit from Canterbury and Otago became severely greasy even when harvested at early maturities.
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Morgan, Jane, Andre Donnell, and Anita Bell. "Does a clinical guideline change chlamydia testing? Report from the Waikato Chlamydia Project." Journal of Primary Health Care 4, no. 1 (2012): 45. http://dx.doi.org/10.1071/hc12045.
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BACKGROUND AND CONTEXT: Waikato District Health Board was one of three districts chosen to implement a national chlamydia management guideline, with the aim of optimising testing and treatment. Previous New Zealand studies suggest any test increases associated with such an intervention may be short-lived. ASSESSMENT OF PROBLEM: District-wide chlamydia test volumes were compared for three periods, before (JuneNov 2008), during (JuneNov 2009) and after (JuneNov 2010) guideline implementation by age, gender and ethnicity. Crude estimates of population test uptake were calculated. Azithromycin pharmacy claim volumes were assessed as a measure of treatment. RESULTS: Chlamydia test uptake for women was already high, with 23% of 15- to 24-year-old women tested during the period from June to November 2008. Although tests from under-25-year-olds increased during implementation in 2009, the change was not significant and was not sustained in 2010, p=0.06. Similarly, there were no significant sustained changes by gender or ethnicity following implementation. STRATEGIES FOR IMPROVEMENT: This includes a continued emphasis on optimal chlamydia case finding and treatment by focusing on those at greater risk of infection. Efforts to improve partner notification should be instigated which may in turn better engage men around sexual health. LESSONS: Local data should be used to identify local issues. There is a need to determine whether <25 years is the optimal age threshold for targeted chlamydia testing in New Zealand and to ensure appropriate resources, training and support are in place for primary care nurses who play a pivotal role in sexual health care delivery. Keywords: Chlamydia trachomatis; mass screening; practice guidelines; primary health care; contact tracing
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O'Brien, Anthony John, Brian G. McKenna, and Alexander I. F. Simpson. "Health professionals and the monitoring of Taser use." Psychiatric Bulletin 31, no. 10 (October 2007): 391–93. http://dx.doi.org/10.1192/pb.bp.106.014175.
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Although electromuscular incapacitation devices (Tasers or ‘stun guns') have been in use for over a decade, concern about potential health effects has not been resolved. Moreover, public policy decisions have expanded the availability of Tasers and require wide consultation with the health sector as well as other stakeholders. In the past 5 years sales of Tasers have grown considerably, with numbers of US law enforcement agencies using the devices growing from 1700 in 2001 to 8700 in 2005 (US Department of Justice, personal communication). Jenkinson et al (2006) recently argued, as have the UK Police Federation, that Tasers should be issued to all front line British police, a move that would see a considerable proliferation of Tasers in the UK. A current trial in four districts may pave the way for Tasers to be used nationwide in New Zealand (New Zealand Police, 2006). These developments make it imperative that health professionals monitor the physical and mental health implications of Tasers, and ensure health considerations are part of the public policy debate on their deployment. In this paper we review the existing literature on the use of Tasers, and note that the psychological effects of Taser use have not been investigated.
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Overton, John. "Wine Atlas of New Zealand." Journal of Wine Research 22, no. 1 (March 2011): 98–99. http://dx.doi.org/10.1080/09571264.2011.550999.
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Gauld, Robin. "Healthcare System Restructuring in New Zealand: problems and proposed solutions." Asia Pacific Journal of Health Management 11, no. 3 (October 1, 2016): 75–80. http://dx.doi.org/10.24083/apjhm.v11i3.163.
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New Zealand’s healthcare system is, like most, in a continual process of restructuring and change. While the country has endured several major system-wide changes in recent decades, more recent change has been incremental and evolutionary. Current changes are in response to a set of challenges, which are not unique to New Zealand. This article overviews the New Zealand healthcare system. It then describes a series of problems facing the system and proposed solutions. These include the need for team care, providing services closer to patients’ homes, focusing on a population of interest, connecting up the system, and engaging patients more closely in care design and delivery.
Abbreviations: DHS – District Health Board;GP – General Practitioner; PHO – Primary Health Organisation.
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Harrison, Bennett. "Industrial Districts: Old Wine in New Bottles?" Regional Studies 26, no. 5 (January 1992): 469–83. http://dx.doi.org/10.1080/00343409212331347121.
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McTAVISH, S. M., C. E. POPE, C. NICOL, K. SEXTON, N. FRENCH, and P. E. CARTER. "Wide geographical distribution of internationally rareCampylobacterclones within New Zealand." Epidemiology and Infection 136, no. 9 (November 21, 2007): 1244–52. http://dx.doi.org/10.1017/s0950268807009892.
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SUMMARYDuring the southern hemisphere winter of 2006 New Zealand experienced a significant increase in the number of reported cases ofCampylobacterinfection. In total, 112Campylobacterisolates from eight district health boards (DHBs) located across New Zealand were submitted for PFGE, MLST and Penner serotyping analysis. Distinct clusters ofCampylobacterisolates were identified, several of which were composed of isolates from up to five different DHBs located on both the North and South islands of New Zealand. One sequence type, ST-474, was identified in 32 of the 112 isolates and may represent an endemic sequence type present in New Zealand. The spatial pattern of genotypes, combined with the generalized increase in notifications throughout the country is consistent with a common source epidemic, most likely from a source contaminated with the dominant sequence types ST-474 and ST-190 and may also represent widely distributed stable clones present in New Zealand.
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Mabbett, Jason. "Prehistory of the New Zealand wine industry." Journal of Wine Research 8, no. 2 (August 1997): 103–14. http://dx.doi.org/10.1080/09571269708718107.
Full textDissertations / Theses on the topic "New Zealand wine districts"
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Mitchell, Richard D., and n/a. "'Scenery and Chardonnay': a visitor perspective of the New Zealand winery experience." University of Otago. Department of Tourism, 2005. http://adt.otago.ac.nz./public/adt-NZDU20060810.150303.
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It is widely recognised that the tourism experience involves pre-visit anticipation, travel to and from the site and post-visit reminiscence or recollection, yet to date few studies have explored the link between these elements. Winery visitation presents an excellent opportunity to explore these phases of the travel experience as wine is present pre-visit, on-site and post-visit. In 1999 this study set out to explore these links by surveying visitors to 33 New Zealand wineries and then tracking their behaviour six to eight months post-visit via a postal survey.
From an initial sample of 1,090, 636 follow-up surveys were distributed with 358 usable surveys returned. The on-site survey explored the pre-visit and on-site wine habits and winery visitation behaviour of respondents, while 97 semi-structured interviews were also undertaken in order to provide further detail on some aspects of the on-site visit. The follow-up survey included an exploration of the respondents� on-going purchasing and consumption of wine as well as experiential elements such as recollection of the visit, word-of-mouth behaviour and enduring levels of satisfaction. A number of a priori segmentation criteria drawn from wine consumer behaviour and wine tourism literature have been applied in the analysis of the data in order to provide a detailed discussion of the various elements of this multi-phased experience.
Many regional differences were observed in the demographic profile of respondents, while the age profile of male and female visitors were also significantly different. This has dispelled the myth of a 'typical winery visitor' put forward by many early wine tourism researchers and highlights the need for detailed market analysis for wineries and wine regions. Pre-visit wine habits and winery visitation behaviour were influenced by gender, age/generation and country of origin. However, the most significant influence was between different levels of wine knowledge. This highlights the importance of wine education and interpretation, which was also identified as an important part of the winery visit by many respondents. Examination of the on-site experience identified important regional differences in the nature of the winery experience and lead to the coining of the term touristic terroir to describe the nuances of the regional experience. Almost half of the respondents made a post-visit purchase, while there were moderately high levels of enduring satisfaction and high levels of word-of-mouth behaviour. Post-visit purchases were primarily influenced by taste, but experiential elements of the visit (including sharing the wine or winery experience with others, memory of the visit and the service received) were also moderately influential.
This study has provided an insight into wine tourism and the behaviour of the winery visitor. It is the first and, to date, only nationwide survey of winery visitors anywhere in the world and one of only a handful of tourism studies that have attempted to track the behaviour of respondents. It has identified important connections between the on-site experience, experiential aspects of the post-visit experience and the purchasing and consumption behaviour of winery visitors. It also provides a framework for the study of other areas of tourism including souvenir purchases, holiday photography, food and tourism and tourist behaviour more broadly.
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Alonso, Abel Duarte. "Wine tourism experiences in New Zealand: an exploratory study." Lincoln University, 2005. http://hdl.handle.net/10182/1046.
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Recently, New Zealand's wine industry has made remarkable progress. For example, the number of hectares planted in grapes increased from 4,880 in 1990, to 15,479 in 2003, and the number of wineries increased from 175 in 1993 to 421 in 2003. Projections for 2006 indicate that the growth of wine exports should nearly double from 2003, with expected revenues of $NZ 736 million. However, despite this growth, little has been reported about developments in New Zealand's wine tourism industry, or about consumer perceptions of the winery experience in the form of published academic research. The limited amount of information, particularly from the visitors' points of view, may not only be preventing winery operators and the wine industry in general from having a better understanding of their visitors, but also from addressing the needs of different visitor segments. Resulting implications for winery operators may include forgone business opportunities, and customers not fully benefiting in terms of product and service quality. Recent studies indicate that this last element is particularly important in wine tourism. This study reports the results of an exploratory research project conducted in New Zealand wineries that investigated aspects of the winery experience, including wine involvement, satisfaction with the winery experience, and visitor demographics. An index to measure involvement with wine, the wine involvement index (WIX), was developed and utilised to investigate whether wine involvement had an impact on winery visitors' behaviour. Data were collected from winery visitors via questionnaires distributed in a sample of wineries in different wine regions of New Zealand. A total of 609 usable responses were obtained (24.8% response rate). The results indicate a number of differences between the independent, dependent, and moderating variables. For example, it was found that age, whether visitors are domestic or international, and different levels of wine involvement appear to have a clear impact on winery expenditure. In addition, the WIX was confirmed to be a useful tool, for example, by identifying potential relationships between different groups of winery visitors. The results add new knowledge to the area of wine tourism, and offer useful information for wineries and the wine tourism industry. This information includes the potential commercial significance of some visitor groups. An additional contribution of this study is the 'complete wine tourism research model.' This concept presents an alternative to existing wine tourism models, and points out attributes and dimensions that play a major role in the winery experience.
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Mahajan, Ishita. "Flavour of wine treated with toasted New Zealand woods." AUT University, 2008. http://hdl.handle.net/10292/967.
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The traditional wood used to make barrels destined for use in the world wide wine industry is oak. However, oak chips and shavings can substitute for barrels to add flavour to wine and are very much more cost effective. As with the heat treatment of barrels, oak chips are toasted before use. This serves to pyrolyse lignin and hemicellulose, generating families of compounds that impart desirable flavours to wine. Other woods are very occasionally used in wine barrel construction, but no chips other than oak chips have been used to flavour wine. This is surprising given that all woods contain lignin and hemicellulose, the composition of which will vary perhaps usefully from species to species. The 12 woods used in this research, including American oak, were chosen on several criteria: botanical similarly to oak, exclusivity to New Zealand, and historical association with New Zealand. The woods were cut to chips measuring about 10 x 20 x 2.5 mm. The moisture content was measured after dry heating to 110°C. Fresh samples of chips were heated (toasting in the context of wine) to 200°C for 2 hours, 210°C for 3 hours, called light and heavy toasting respectively. Weight loss was determined. The colour of the untreated and toasted wood chips was measured in Hunter colour space, yielding data on lightness (L*), hue angle (the basic colour) and saturation (the intensity of colour). The moisture content of oak was the lowest of all the woods. The weight loss of oak chips at 200°C was much greater than that of other woods, but the colour change did not indicate losses due to severe charring. Overall, each wood behaved in a distinctive way to the toasting treatments, with some charring much more than others. Hue was the least affected, indicating that the basic colour of the woods was little changed by toasting. Light and saturation generally decreased strongly, particularly on heavy toasting. Colour was thus being lost and less light reflected. An unoaked chardonnay was infused with toasted chips at the rate of 5 g.L-1 for two weeks at room temperature, and later decanted. At all stages exposure to air was minimised. The 25 treatments (2 x 12 plus the unwooded control) were first assessed by a panel comprising eight experienced wine tasters and 29 AUT staff members who claimed some knowledge of wine flavour. This qualitative/semi-quantitative analysis required tasters to assess the wines in terms of 12 descriptors commonly associated with oaked wines (boxes were ticked for ‘sweet oak’, ‘smokey’, ‘vanilla’ etc.), and to choose the three most liked and the three least liked. 6 Confidential A principal component analysis of a correlation matrix of descriptors was used to summarise panelist’s opinion. The first two principal components explained 53 % of the variation and served to group descriptors into four quadrants, which were each associated with different woods and toasting levels. Most liked were totara light (toast), kahikatea heavy, manuka heavy and American oak light. Macrocarpa light toast was almost universally disliked. On the basis of liking and association with New Zealand, five woods and chosen toasting levels and the control were selected for hedonic trials (1 to 9 liking scale) with 180 consumers (age range and gender were identified) in six retail wine shops. The decreasing numerical of liking by treatment was totara (6.49), control, manuka, American oak, kahikatea, radiata pine (5.47), with an overall significant effect (P < 0.001) for treatment. Tukey’s test revealed that only totara and the control treatments were outstanding (P < 0.05). Retail wine shop as a factor was marginally significant. Older consumers liked the wines more (P < 0.05), as did females (P < 0.001). There were no significant interactions between any of the factors. Because of the difficulties in sourcing totara, manuka appears to be the most viable alternative to oak as a wine flavouring in the New Zealand context.
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Lund, Cynthia M. "Investigation of New Zealand Sauvignon Blanc Wine Using Trained Sensory Panels." Thesis, University of Auckland, 2009. http://hdl.handle.net/2292/5168.
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ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.
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Frezzati, Marco. "Wine tanks in Marlborough, New Zealand. Observed seismic damage and design criteria." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019.
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Il settore dell’industria vinicola in Nuova Zelanda è in forte crescita con un aumento dell’export di circa il 24% ogni anno. Nella regione di Marlborough viene prodotto il 77% della produzione vinicola dell’intera nazione. Questa zona ha subito due eventi sismici, il terremoto di Lake Grassmere nel 2013 e di Kaikoura nel 2016, che hanno causato ingenti danni ai serbatoi d’acciaio utilizzati per lo stoccaggio e fermentazione delle uve. Questi danneggiamenti hanno evidenziato delle carenze nella progettazione di dettaglio. Per la progettazione sismica dei serbatoi d’acciaio esistono delle linee guida dal 1986 (aggiornate nel 2009) rilasciate dalla “New Zealand society of earthquake engineering” o NZSEE. Questa guida non offre indicazioni sul progetto dei dettagli costruttivi tipici dei serbatoi da vino o su come progettare secondo la gerarchia delle resistenze quando si ulizzano ancoraggi duttili per fissare il serbatoio alla fondazione.
In questo elaborato vengono confronate le linee guida neo zelandesi con due norme internazionali sulla progettazione sismica dei serbatoi: l’Eurocodice 8 e le API650. Il confronto avvienen attravenso la progettazione di 6 serbatoi da vino tipici di Marlborogh in modo da evidenziare le differenze sugli sforzi. I risultati mostrano che gli sforzi calcolati con le diverse normative sono paragonabili. Inoltre le mancanze della linea guida neo zelandese non sono coperte neanche da EC8 o da API650.
Vieni qui inoltre presentato un metodo per costruire la curva di capacità del serbatoio ancorato alla base attraverso l’uso della “Monolithic beam analiogy” o MBA. Questa permette di stimare la gerarchia delle resistenze e valori di sforzo sui vari elementi di dettaglio.
Il modello viene applicato su 3 serbatoi che hanno subito danni dal terremoto di Kaikoura 2016 attraverso l’utilizzo del “Capacity spectrum method” che stima lo spostamento subito da una struttura in caso di evento sismico quando si conosce la curva di capacità della stessa.
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Anfang, Nicole. "Wine yeasts of New Zealand : an investigation into their distribution, contribution to sauvignon blanc aroma and interaction in co-ferments /." Thesis, University of Auckland, 2010. http://hdl.handle.net/2292/5834.
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Chaney, Isabella Mary. "The grapevine for New Zealand wine : a multi-dimensional analysis of information dissemination." Thesis, Royal Holloway, University of London, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314349.
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Baird, Tim. "Between the vines: a comparative analysis of wineries’ attitudes towards wine tourism in New Zealand." Thesis, University of Canterbury. Department of Management, 2012. http://hdl.handle.net/10092/7598.
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This study aims to provide a comprehensive overview of wineries’ attitudes towards wine tourism in New Zealand from the supply-side perspective. It is based on a survey of New Zealand national wineries’ conducted in 2010, and follows up to two previous New Zealand National Wineries’ surveys conducted by Hall and Johnson (1997) and Christensen et al. (2004). This research benchmarks changes which have taken place in the New Zealand wine industry with respect to wine tourism since 2003, as well as examining new elements of the contemporary wine tourism environment with respect to winery attitudes towards innovation, the environment, biosecurity and sustainability.
The incorporation of questions from previous New Zealand National Wineries’ Surveys allows for longitudinal information to be presented between the 2010, 2003 and 1997 surveys. This comparative analysis of the survey time series provides value to the existing New Zealand wine tourism research by illustrating how wineries in New Zealand have used tourism as part of their business strategy. The findings reveal that there are many significant gaps in what is known about the character of the New Zealand wine tourist, and also of the industry itself. Biosecurity and sustainability issues are examined, and for the first time in wine tourism research anywhere in the world a section dedicated to innovation within the context of wine tourism is also included.
Though the nature of wine tourism in New Zealand appears to fluctuate, the generally positive attitude of the wine industry towards tourism indicated in this study suggests that there is still unrealised potential within the industry, provided that it is both safeguarded against external threats, and is also promoted correctly through the appropriate channels in order to assure future growth.
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Allen, Michael James. "Maori political thought in the late nineteenth century: Amicrohistorical study of the document of speeches from John Ballance's tour of seven Maori districts, 1885." Thesis, University of Canterbury. History, 2004. http://hdl.handle.net/10092/1040.
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This thesis explores the nature of ambivalence in Maori political thought as expressed during John Ballance's tour of seven Maori districts in 1885. A microhistorical study of Maori speeches recorded during the tour, undertaken by Ballance as minister of Native Affairs, reveals three overlapping points regarding Maori political thought in the late nineteenth century. Firstly, despite a lack of power in processes of government and the effects of numerous land laws, Maori remained optimistic at the possibility of gaining equality, an optimism generated by the very act of Ballance's visit to Maori communities. Secondly, optimism was grounded in a pragmatic approach to state power, one that acknowledged the realities of the colonial government's positionin the New Zealand political system. Thirdly, a strongly held desire for equality, in combination with a pragmatic approach to state power, explains why Maori continued to seek solutions through the colonial government in the late nineteenth century. These three implicit positions can be seen in the greetings, criticisms and requests made by Maori leaders during the twelve hui that constituted Ballance's tour. In combination, these points suggest an ambivalence in the conceptual bases of Maori political thought in the late nineteenth century. This argument challenges existing interpretations of late nineteenth century Maori political activity, particularly the idea that Maori increasingly sought 'autonomy' in their own sphere. By adopting the approach of the microhistorian, this thesis opens a brief and unique window onto a period between the New Zealand wars and the resurgent protest movements of the 1890s, one that historians have yet to capture.
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Gabzdylova, Barbora. "Corporate social responsibility : environmental concern in New Zealand's wine industry : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Commerce in the University of Canterbury /." Thesis, University of Canterbury. Management, 2008. http://hdl.handle.net/10092/879.
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Corporate social responsibility (CSR) has become a worldwide issue as organizations are under increasing pressure to behave in socially responsible ways. Environmental responsibility as a part of CSR is often connected with sustainability and protection the environment. This is of a significant importance to New Zealand and its 'clean' and 'green' image. One industry having an impact on the environment, and also having a strategic position in the economy of New Zealand is the wine industry. The aim of the research is to understand what motivates and sustains companies' CSR practices. This exploratory study examines (1) what drives the industry to engage in CSR practices, (2) the role of stakeholders in the company's decision making, and (3) CSR practices in the wine industry. A qualitative research approach supplemented by quantitative measures was adopted to answer the research questions. 24 case study organizations (wineries) were studied and 31 managers interviewed. The research found that the most important drivers of CSR practices are personal values, preferences and satisfaction with this profession. This is followed by product quality and customers' demand. Though New Zealand wine companies are also driven by the market; the market still does not value CSR initiatives and companies do not receive a price premium for sustainable or organically grown grapes. Furthermore, environmental regulations belong to important drivers affecting companies' decision-making. However, companies do not consider current New Zealand's regulations as significantly difficult to follow. On the other hand, companies want to preempt future regulations. The research also revealed that the most important stakeholders are owners, shareholders, customers, wholesalers and international businesses. The role of communication and ecolabelling is also discussed. As a result, the study proposes a typology matrix that differentiates organizations' involvement in CSR according to the extent of CSR practices and their drivers. This study contributes to understanding of the New Zealand wine industry status in environmental CSR at the present, the extent of drivers of proactive environmentalism and companies' stakeholders, and the description of a typology matrix of companies engaging in CSR. This contribution is valuable for those interested in CSR, and the future of New Zealand's wine industry.
Books on the topic "New Zealand wine districts"
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1967-, Coffey Andrew, ed. Celebrating New Zealand wine. Auckland: New Holland, 2004.
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Wine atlas of Australia and New Zealand. Pymble, N.S.W: HarperCollins, 1998.
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Michael, Cooper. Wines of New Zealand. London: Mitchell Beazley, 1997.
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Scott, Dick. Pioneers of New Zealand wine. Auckland, N.Z: Reed Books/Southern Cross Books, 2002.
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1956-, McDermott John, ed. Wine atlas of New Zealand. Auckland, N.Z: Hodder Moa Beckett, 2002.
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Mikić, Mia. Wine industry in New Zealand. Singapore: APEC Secretariat, 1998.
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Classic wines of New Zealand. Auckland, N.Z: Hodder Moa Beckett, 1999.
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Stewart, Keith. The fine wines of New Zealand. Auckland, N.Z: Godwit, 1995.
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Australian & New Zealand wine for dummies. Milton, Qld: Wiley Publishing Australia, 2005.
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Michael, Cooper. 100 must-try New Zealand wines. Auckland, N.Z: Hodder Moa, 2011.
Find full textBook chapters on the topic "New Zealand wine districts"
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Huang, Lin, and Charles Samuel Johnston. "My Story with New Zealand Wine: Female Chinese Tourists’ Wine Experiences in New Zealand." In Asian Cultures and Contemporary Tourism, 145–64. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-7980-1_8.
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De Silva, Tracy-Anne, Azadeh (Azi) Nilipour, and Nazanin Mansouri. "Sustainability Reporting by New Zealand Wineries." In Social Sustainability in the Global Wine Industry, 169–84. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-30413-3_12.
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Tipples, Rupert. "Wines of the Farthest Promised Land from Waipara, Canterbury, New Zealand." In Wine, Society, and Globalization, 241–54. New York: Palgrave Macmillan US, 2007. http://dx.doi.org/10.1057/9780230609907_13.
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Fountain, Joanna, and Charlotte Thompson. "Wine Tourist’s Perception of Winescape in Central Otago, New Zealand." In Wine Tourism Destination Management and Marketing, 29–44. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-00437-8_3.
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Overton, John, and Warwick E. Murray. "GI Blues: Geographical Indications and Wine in New Zealand." In Ius Gentium: Comparative Perspectives on Law and Justice, 197–220. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-53073-4_8.
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Forbes, Sharon L., and Tracy-Anne De Silva. "The Science of Sustainability: Lime Rock Wines of New Zealand." In Crafting Sustainable Wine Businesses: Concepts and Cases, 65–79. New York: Palgrave Macmillan US, 2015. http://dx.doi.org/10.1057/9781137553089_4.
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Baird, Tim, C. Michael Hall, Pavel Castka, and Haywantee Ramkissoon. "Migrant Workers’ Rights, Social Justice and Sustainability in Australian and New Zealand Wineries: A Comparative Context." In Social Sustainability in the Global Wine Industry, 107–18. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-30413-3_8.
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Shugart, Matthew S., Matthew E. Bergman, Cory L. Struthers, Ellis S. Krauss, and Robert J. Pekkanen. "New Zealand." In Party Personnel Strategies, 211–33. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780192897053.003.0010.
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This chapter focuses on the impact of electoral reform in New Zealand, which changed from first-past-the post (FPTP) to mixed-member proportional (MMP). The chapter analyzes the National and Labour parties under both electoral systems. As expected, the expertise model becomes more important to parties’ allocation of legislators to House of Representatives committees after the electoral reform to MMP, due to the move to a system in which votes cast anywhere count toward seat maximization. Parties also change how they assign members under the electoral–constituency model, as the system moves from one in which winning districts is the exclusive way in which a party maximizes seats to one in which legislators representing districts may be leveraged to help the party win more votes from the party list. Both parties show strong issue ownership tendencies before and after electoral reform.
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Hall, C. Michael, Anna Marie Longo, Richard Mitchell, and Gary Johnson. "Wine tourism in New Zealand." In Wine Tourism Around the World, 150–74. Routledge, 2009. http://dx.doi.org/10.4324/9780080521145-8.
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P., Stephen, and Jeffrey L. "Geophysics and Wine in New Zealand." In Earth and Environmental Sciences. InTech, 2011. http://dx.doi.org/10.5772/25959.
Full textConference papers on the topic "New Zealand wine districts"
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"Analysing the climate variability in the wine regions of New Zealand and Chile: a GIS perspective." In 19th International Congress on Modelling and Simulation. Modelling and Simulation Society of Australia and New Zealand (MSSANZ), Inc., 2011. http://dx.doi.org/10.36334/modsim.2011.c2.shanmuganathan.
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"Pixel clustering in spatial data mining; an example study with Kumeu wine region in New Zealand." In 20th International Congress on Modelling and Simulation (MODSIM2013). Modelling and Simulation Society of Australia and New Zealand (MSSANZ), Inc., 2013. http://dx.doi.org/10.36334/modsim.2013.c5.shanmuganathan2.
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