Relevant bibliographies by topics / New Zealand wine industry

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'New Zealand wine industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 February 2022

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Journal articles on the topic "New Zealand wine industry"

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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.

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Wilson, Mark M. J., and Robert W. Goddard. "Creating Value in the New Zealand Wine Industry." International Journal of Wine Marketing 16, no. 2 (February 2004): 62–73. http://dx.doi.org/10.1108/eb008773.

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Smart and Jordan. "CLIMATE CHANGE IMPLICATIONS FOR THE NEW ZEALAND WINE INDUSTRY." Weather and Climate 11, no. 2 (1991): 167. http://dx.doi.org/10.2307/44279820.

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Beverland, Mike B., and Philip B. Bretherton. "The strategic challenges facing the New Zealand wine industry." Journal of Wine Research 9, no. 1 (April 1998): 55–64. http://dx.doi.org/10.1080/09571269808718133.

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Ørjan Thorsen, Egil, and C. Michael Hail. "What's on the Wine List? Wine Policies in the New Zealand Restaurant Industry." International Journal of Wine Marketing 13, no. 3 (March 2001): 94–102. http://dx.doi.org/10.1108/eb008730.

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Barker, J., N. Lewis, and W. Moran. "Reregulation and the Development of the New Zealand Wine Industry." Journal of Wine Research 12, no. 3 (December 2001): 199–222. http://dx.doi.org/10.1080/09571260120106839.

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Dodds, Rachel, Sonya Graci, Soyoung Ko, and Lindsay Walker. "What drives environmental sustainability in the New Zealand wine industry?" International Journal of Wine Business Research 25, no. 3 (August 19, 2013): 164–84. http://dx.doi.org/10.1108/ijwbr-2012-0015.

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Mabbett, Jason. "The Dalmatian influence on the New Zealand wine industry: 1895–1946." Journal of Wine Research 9, no. 1 (April 1998): 15–25. http://dx.doi.org/10.1080/09571269808718130.

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Reid, Mike, Trent Johnson, Mike Ratcliffe, Kari Skrip, and James Wilson. "Integrated marketing communications in the Australian and New Zealand wine industry." International Journal of Advertising 20, no. 2 (January 2001): 239–62. http://dx.doi.org/10.1080/02650487.2001.11104889.

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Gabzdylova, Barbora, John F. Raffensperger, and Pavel Castka. "Sustainability in the New Zealand wine industry: drivers, stakeholders and practices." Journal of Cleaner Production 17, no. 11 (July 2009): 992–98. http://dx.doi.org/10.1016/j.jclepro.2009.02.015.

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Dissertations / Theses on the topic "New Zealand wine industry"

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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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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.
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Benson-Rea, Maureen. "Network strategy in the New Zealand wine industry : how firms in an industry understand and use their business relationships." Thesis, University of Auckland, 2005. http://hdl.handle.net/2292/105.

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Network strategy in the New Zealand wine industry: how firms in an industry understand and use their business relationshipsThis theory-building study offers new theoretical explanations for how and why companies within a case industry use relationships in their strategies. Using qualitative data from multiple case studies within the New Zealand wine industry, the thesis captures and explains the strategic heterogeneity of diverse patterns of relationships and network interactions and how these are used strategically. Drawing on strategic management and business network theory, it emphasises how firms value their relationships in strategy, that is, how they contribute to strategy formation process and realisation outcomes. The study builds new interpretations and extends theory through in-depth exploration, providing two extensive typologies of relationships, one categorised according to the range of relationships, their functions, content and contribution to strategy, and another according to strategies and how relationships are used in their realisation. A model of relationship drivers in strategy is then developed, tested, and refined to show the purposes and outcomes of relationships and clarify the processes and conditions under which they arise and are used within an industry. The data support converging assumptions in strategic management and business network theory on the connectedness of firms in business relationships and the embeddedness of economic action in ongoing ties within social structures. Concepts of intentionality and emergence are used to show that emergence primarily arises out of intentionality.Understanding of relationships was based on the historically collective nature of the industry, on personal values, experience or approaches to relationships, on firm level strategy, especially decisions around grow, buy or connect options, and whether the firm aimed to control resources and activities internally or used relationships to achieve strategic goals. Firms focused on (in order of priority): resource-based input requirements, activity-based capability related strategies and actor-based values and these inputs operated at three levels which, singly or in combination, drove the diverse use of relationships: firm level strategy influences, relationship level influences and industry environment level influences. Two frameworks emerge which have strong explanatory power. One models how firms understanding and value placed on relationships is integrated into strategy processes. Another integrates concepts in a new way to show the main pathways through ways of understanding relationship development and use in strategy.
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Barry, Martin. "Distributed small-scale wind in New Zealand : advantages, barriers and policy support instruments : a thesis submitted to the Victoria University of Wellington in partial fulfilment of the requirements for the degree of Master of Environmental Studies /." ResearchArchive@Victoria e-Thesis, 2007. http://hdl.handle.net/10063/87.

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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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Moore, James Thomas. "Best Practice Maintenance in New Zealand Industry." Thesis, University of Canterbury. Engineering, 2013. http://hdl.handle.net/10092/7461.

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Mighty River Power have recognised Geothermal generation as a major strength and growth area for development in the medium term. The company has identified a need to improve maintenance effectiveness and reduce costs. This report investigates current New Zealand maintenance strategies in order to benchmark the effectiveness of Mighty River Power’s current maintenance scheme. The report identifies gaps in Mighty River Power’s current maintenance approach and provides recommendations to improve and optimise maintenance strategy based on case studies in both power generation and related asset-intensive industries.
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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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Books on the topic "New Zealand wine industry"

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Mikić, Mia. Wine industry in New Zealand. Singapore: APEC Secretariat, 1998.

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Chancers and visionaries: A history of New Zealand wine. Auckland, N.Z: Godwit, 2010.

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Hutt, Marten. Old wine in new bottles: The Public Health Commission and the making of New Zealand alcohol policy. Wellington, N.Z: Institute of Policy Studies for the Dept. of Public Health, Wellington School of Medicine in conjunction with the Health Services Research Centre, Wellington, 1998.

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1967-, Coffey Andrew, ed. Celebrating New Zealand wine. Auckland: New Holland, 2004.

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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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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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Book chapters on the topic "New Zealand wine industry"

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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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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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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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McKenzie, J. D., and W. S. Green. "New Zealand Seed Industry Perspective." In ASA, CSSA, and SSSA Books, 395–97. Madison, WI, USA: American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, 2015. http://dx.doi.org/10.2134/1996.pastureforagecroppathol.c22.

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Lay, Gunter. "Plant Engineering: Old Wine in New Skins." In Servitization in Industry, 73–89. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-06935-7_5.

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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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Treloar, Peter, and C. Michael Hall. "Chapter 10. The New Zealand Tourism Industry." In Oceania, edited by Chris Cooper and C. Michael Hall, 133–52. Bristol, Blue Ridge Summit: Multilingual Matters, 2005. http://dx.doi.org/10.21832/9781873150887-011.

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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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Luxton, D. M., and W. J. Courtney. "New developments in the seaweed industry of New Zealand." In Twelfth International Seaweed Symposium, 291–93. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-4057-4_43.

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Conference papers on the topic "New Zealand wine industry"

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Harron, Lorna, and Kimberley Turner. "Risk Profiling for the Pipeline Industry: Application of Best Practices From the Aviation Industry." In 2016 11th International Pipeline Conference. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/ipc2016-64173.

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Enbridge partnered with Aerosafe Risk Management to perform risk profiling to assist strategic planning activities aimed at safety performance improvement. A preliminary risk report, the first step towards an Industry Risk Profile (IRP) was the outcome. An IRP presents a strategic view of the risks within an industry sector at a point in time, requiring input from many stakeholders including operators, associations, and regulators. Most importantly, an IRP facilitates joint solutioning of risks to achieve improved safety performance and industry wide risk reduction. The preliminary risk report considered Enbridge data in addition to publically available information from associations and regulators to produce a preliminary risk report. The data gathering process considered information related to governance and oversight, compliance regime, assurance model, asset capabilities, industry operating environment, industry safety profile, and operator profile. Results of the preliminary risk report are shared in this paper, with applicability to other operators, associations, and regulators. Providing the first building block of the IRP, these results focus on how organizations like Enbridge who aspire to participate or lead industry level reform or change can use the data to reshape their corporate risk based decision making. This approach, if adopted more broadly across the industry could provide as far reaching results as those seen in the aviation, military and transport sectors. The IRP methodology and approach developed by Aerosafe in the mid-2000s, is now well entrenched in the aviation industry and is used by regulators and industry alike to create a pathway for industry level risk reduction and notable reform. The use of an IRP is considered best practices by the aviation, transport and regulatory sectors in the USA, Canada, Australia and New Zealand and after being in use in some sectors of aviation around the globe since 2008, the results are now measurable. These results provide a strong and clear link between safety performance improvement and the management and reduction of the industry risk profile.
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2

"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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3

"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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4

Ekundayo, Samuel, Oras Baker, and Joe Zhou. "QR Code and NFC-Based Information System for Southland Tourism Industry-New Zealand." In 2020 IEEE 10th International Conference on System Engineering and Technology (ICSET). IEEE, 2020. http://dx.doi.org/10.1109/icset51301.2020.9265394.

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Hunt, Richard J., and Vicente A. Gonzalez. "Innovation in the New Zealand Construction Industry – Diffusion of the Last Planner System." In 26th Annual Conference of the International Group for Lean Construction. International Group for Lean Construction, 2018. http://dx.doi.org/10.24928/2018/0486.

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Scornavacca, Eusebio, and Federico Herrera. "Unveiling the strategic value of mobile technologies in the New Zealand Real-estate industry." In International Conference on the Management of Mobile Business (ICMB 2007). IEEE, 2007. http://dx.doi.org/10.1109/icmb.2007.71.

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Brzovska, Ezeni, Nikolina Palamidovska Sterjadovska, and Đurđana Ozretić Došen. "THE EXPERIENCE ECONOMY APPROACH - AN EMPIRICAL EXAMINATION IN WINE INDUSTRY." In Economic and Business Trends Shaping the Future. Ss Cyril and Methodius University, Faculty of Economics-Skopje, 2020. http://dx.doi.org/10.47063/ebtsf.2020.0037.

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The purpose of this paper is to analyze the four realms of experience economy model (education, entertainment, escapism, and esthetic) and to examine their impact on wine tourists’ arousal, memory and loyalty. The experience economy has recently emerged as a relevant framework for understanding the consumers’ experience across different industries. Wineries are facing new challenges where tourists are in search for exciting, unique, and memorable experiences. Consequently, wine institutions should strive to create desirable experiential environment as an essential source of differentiation and competitive advantage on the market. Data were collected from online surveys completed by 158 wine tourists in Macedonia. This study employed multiple regression analyses to test the developed hypotheses. The obtained results indicate that there is a significant and positive relationship among education and esthetics as experience dimensions and arousal and memory, separately. The others two experience dimensions are not significantly related neither to arousal, nor to memory. The results also indicate that loyalty is significantly and positively determined by entertainment and negatively influenced by escapism. The obtained results suggest that Macedonian wineries should emphasis the educational and esthetic aspects in their tourist offers in order to improve tourists’ arousal and memory. Understanding the concept of experience economy within the wine industry will lead to contemporary applications for all the involved parties.
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Pitrchart, J., N. P. Jayamaha, and A. M. Anderson. "Radical Product Innovation in the New Zealand Food and Beverage Industry: The Effect of Company Age, Size, and Foreign Ownership." In 2018 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2018. http://dx.doi.org/10.1109/ieem.2018.8607822.

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Zolotov, S. A., I. Yu Mekhantsev, and N. V. Guseva. "STATE AND DEVELOPMENT OF RUSSIAN WINE-MAKING EQUIPMENT IN THE PLANNED AND MARKET ECONOMY." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.535-539.

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The article presents an analysis of developers and manufacturers of technological equipment for wine production in the planned and market economy. It was found that most organizations of developers and manufacturers of equipment for wine production were re-profiled or ceased their activities. The wine industry is faced with the task of establishing discrete principles of winemaking with programming of individual processes and devices instead of automated production lines that do not have technological flexibility. And the law "on viticulture and winemaking", signed by the President of the Russian Federation Vladimir Putin on December 27, 2019, aimed at supporting individual entrepreneurs to promote wine products produced from grapes grown in the territory of the Russian Federation to the domestic consumer market and foreign markets, gives a new incentive to develop and manufacture domestic equipmen
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Chan, Wai Hon, Jacqueline Ebner, Rajiv Ramchandra, and Thomas Trabold. "Analysis of Food Waste Resources Available for Sustainable Energy Production in the Finger Lakes Region of New York State." In ASME 2013 7th International Conference on Energy Sustainability collocated with the ASME 2013 Heat Transfer Summer Conference and the ASME 2013 11th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/es2013-18189.

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Prior research conducted by our Institute has revealed the large quantities of food waste available in New York State, particularly in the Upstate corridor extending from Buffalo to Syracuse. The Finger Lakes region is heavily populated with agricultural operations, dairy farms and food processing plants, including those producing milk, yogurt, wine, and canned fruits and vegetables. The diverse supply of organic waste generated by these facilities offers the opportunity for sustainable energy production through one of three primary pathways: • Anaerobic digestion to produce methane • Fermentation to produce alcohols • Transesterification to produce biodiesel. Generally speaking, food wastes are better suited for biochemical conversion instead of thermo-chemical conversion (combustion, gasification, pyrolysis) due to their relatively high moisture content. The current paper provides an initial assessment of food wastes within the 9-County Finger Lakes region around Rochester, New York. Available databases were utilized to first identify all the relevant companies operating in one of four broad industry sectors: agriculture, food processing, food distribution and food services (including restaurants). Our analysis has demonstrated that anaerobic digestion can be a viable method for sustainable energy production from food waste in the Finger Lakes region, due to the dual economic benefits of effective disposal cost reduction and production of methane-rich biogas.
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Reports on the topic "New Zealand wine industry"

1

Chappell, Nathan, Adam Jaffe, and Trinh Le. Worker Flows, Entry and Productivity in the New Zealand Construction Industry. Cambridge, MA: National Bureau of Economic Research, March 2018. http://dx.doi.org/10.3386/w24376.

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