Journal articles: 'Wine industries'

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Žufan, P. "Supplier-industries of brewing and wine-production in the Czech Republic and their development." Agricultural Economics (Zemědělská ekonomika) 51, No. 7 (February 20, 2012): 314–21. http://dx.doi.org/10.17221/5113-agricecon.

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The paper compares the main factors influencing the key supplier-industries for brewing and wine-production in the Czech Republic – hop-growing and winegrowing – and it is a part of a more extensive research focused especially on the processing industries, and the specifics of their analyses. The importance of hop-growing and winegrowing is based on the fact that they significantly influence not only the final product, but also the competitiveness in the successive industries of the product vertical. Similar influence within the examined industries is evidenced in the close interconnection with the above-mentioned (main) successive processing-part, and in the complicated position of the small growers. Differences are shown especially in the flexibility of reaction to the changes of demand for final products of the successive industries, and also in the position of both industries in the Czech Republic, and in the world. 

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Duda, Jiří. "Analysis of selected indicators of winegrowing and wine-production industries in the Czech Republic and Bulgaria." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 53, no. 6 (2005): 45–52. http://dx.doi.org/10.11118/actaun200553060045.

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The paper deals with industry analysis of winegrowing and wine-production in Bulgaria and in the Czech Republic. The analysis is more focused on winegrowing and wine-production in Bulgaria with the aim to present the less known information.The annual production of wine in Bulgaria amounts for about 2 million hectoliters, being mostly proce- ssed by industrial producers, even though the area of productive vineyards is decreasing by almost 33% to the level of 100 000 hectares. Czech Republic has a lower area of vineyards than Bulgaria, and thanks to the higher yields per hectare it produces about 0.5 million hectoliters of wine. Wine consumption is also different – Czech Republic reaches about 75% of consumption in Bulgaria.Bulgaria, unlike the Czech Republic, belongs to the wine-export countries, especially focusing on exports of bottled red wine. The most important importers of Bulgarian wine – bottled and cask – are Poland, Russia, Great Britain, and Germany. The average prices of exported bottled wine oscillated around USD 1 per liter, in the monitored period. In case of the cask wine, the prices are almost 50% lower. The prices of wines imported to Bulgaria are slightly lower than prices of wines being exported from Bulgaria. Most of the wine was imported from Moldova and Macedonia, Hungary, and Poland.The wine foreign trade balance of Bulgaria and Czech Republic is active for Bulgaria, which exports about 24 thousand hectoliters of wine to the Czech Republic. Exports of Czech and Moravian wines to Bulgaria are minimal.

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Oshovskaya, N. V., and A. A. Efremova. "ASSESSMENT OF ECONOMIC STATE OF WINE-INDUSTRIES IN CRIMEA." Construction economic and environmental management, no. 3 (2021): 17–22. http://dx.doi.org/10.37279/2519-4453-2020-3-17-22.

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This article examines the current state of the wine industry in the Republic of Crimea. The assessment of the economic state of the Crimean wineries has been carried out. At this stage of economic development of the Crimean region, the wine industry acquired a new stage in development, which is reflected in this work.

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Hoss, Israa, Hiba N. Rajha, Rindala El Khoury, Sahar Youssef, Maria Letizia Manca, Maria Manconi, Nicolas Louka, and Richard G. Maroun. "Valorization of Wine-Making By-Products’ Extracts in Cosmetics." Cosmetics 8, no. 4 (November 18, 2021): 109. http://dx.doi.org/10.3390/cosmetics8040109.

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The increased demand for conscious, sustainable and beneficial products by the consumers has pushed researchers from both industries and universities worldwide to search for smart strategies capable of reducing the environmental footprint, especially the ones connected with industrial wastes. Among various by-products, generally considered as waste, those obtained by winemaking industries have attracted the attention of a wide variety of companies, other than the vineries. In particular, grape pomaces are considered of interest due to their high content in bioactive molecules, especially phenolic compounds. The latter can be recovered from grape pomace and used as active ingredients in easily marketable cosmetic products. Indeed, phenolic compounds are well known for their remarkable beneficial properties at the skin level, such as antioxidant, antiaging, anti-hyperpigmentation and photoprotective effects. The exploitation of the bioactives contained in grape pomaces to obtain high value cosmetics may support the growing of innovative start-ups and expand the value chain of grapes. This review aims to describe the strategies for recovery of polyphenols from grape pomace, to highlight the beneficial potential of these extracts, both in vitro and in vivo, and their potential utilization as active ingredients in cosmetic products.

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Bodakowska-Boczniewicz, Joanna, and Zbigniew Garncarek. "THE APPLICATION OF NARINGINASE IN JUICE AND WINE INDUSTRIES." Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu, no. 494 (2017): 20–30. http://dx.doi.org/10.15611/pn.2017.494.02.

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Hira, Andy, and Maureen Benson-Rea. "New Zealand wine: a model for other small industries?" Prometheus 31, no. 4 (December 2013): 387–98. http://dx.doi.org/10.1080/08109028.2014.933601.

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Baroi, Anda Maria, Mircea Popitiu, Irina Fierascu, Ionela-Daniela Sărdărescu, and Radu Claudiu Fierascu. "Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds." Antioxidants 11, no. 2 (February 15, 2022): 393. http://dx.doi.org/10.3390/antiox11020393.

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Wine production is one of the most critical agro-industrial sectors worldwide, generating large amounts of waste with negative environmental impacts, but also with high economic value and several potential applications. From wine shoots to grape pomace or seeds, all of the wastes are rich sources of bioactive compounds with beneficial effects for human health, with these compounds being raw materials for other industries such as the pharmaceutical, cosmetic or food industries. Furthermore, these compounds present health benefits such as being antioxidants, supporting the immune system, anti-tumoral, or preventing cardiovascular and neural diseases. The present work aims to be a critical discussion of the extraction methods used for bioactive compounds from grapevine waste and their beneficial effects on human health.

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Valenzuela, Lionel, Rodrigo Ortega, Daniel Moscovici, Jeff Gow, Adeline Alonso Ugaglia, and Radu Mihailescu. "Consumer Willingness to Pay for Sustainable Wine—The Chilean Case." Sustainability 14, no. 17 (September 1, 2022): 10910. http://dx.doi.org/10.3390/su141710910.

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Sustainability in production and consumption is increasing in importance in many diverse industries worldwide. The wine industry is no exception. There are many wine-related eco-certifications that incorporate sustainability concepts; however, it is unknown to what extent wine consumers value such certifications in wine-producing countries such as Chile. An online survey was conducted in which 526 Chilean wine consumers were asked about their attitudes towards and willingness to pay for sustainably produced wines. Statistical analysis was undertaken using multiple linear regression. It is notable that 76% of respondents had previously purchased eco-certified wines (fairtrade, biodynamic, organic, natural, and sustainable), and there was an evident willingness to buy eco-certified wines in the future—78% expressed a willingness to buy organic wines, and 77% sustainable wines. Furthermore, we asked how much more willing the respondents would be to pay for wines with eco-certification; 22% indicated that they would be willing to pay a premium price, ranging from USD 5 to USD 16 more, for organic wines, while 19% expressed a willingness to pay the same price premium for sustainable wines.

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Zhao, Wei. "Social Categories, Classification Systems, and Determinants of Wine Price in the California and French Wine Industries." Sociological Perspectives 51, no. 1 (March 2008): 163–99. http://dx.doi.org/10.1525/sop.2008.51.1.163.

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Mota, Eric C., and Peter G. Klein. "Social Networks in Emerging Industries: Evidence from Nascent Wine Clusters." Academy of Management Proceedings 2017, no. 1 (August 2017): 14496. http://dx.doi.org/10.5465/ambpp.2017.14496abstract.

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Aylward, David K. "A Documentary of Innovation Support among New World Wine Industries." Journal of Wine Research 14, no. 1 (April 2003): 31–43. http://dx.doi.org/10.1080/0957126032000114991.

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Welke, Juliane Elisa. "Fungal and mycotoxin problems in grape juice and wine industries." Current Opinion in Food Science 29 (October 2019): 7–13. http://dx.doi.org/10.1016/j.cofs.2019.06.009.

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Sette, Paula, Anabel Fernandez, José Soria, Rosa Rodriguez, Daniela Salvatori, and Germán Mazza. "Integral valorization of fruit waste from wine and cider industries." Journal of Cleaner Production 242 (January 2020): 118486. http://dx.doi.org/10.1016/j.jclepro.2019.118486.

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Mazhari, Bi Bi Zainab, Dayanand Agsar, and M. V. N. Ambika Prasad. "Development of Paper Biosensor for the Detection of Phenol from Industrial Effluents Using Bioconjugate of Tyr-AuNps Mediated by Novel IsolateStreptomyces tuirusDBZ39." Journal of Nanomaterials 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/1352134.

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Paper biosensor was developed using Tyr-AuNps bioconjugate produced byStreptomycesfor the detection of phenol from the effluent of wine, paper, and plastic industries. Among three filter papers assessed, Whatman number 2 filter paper was proved to be the best paper base for the development of biosensor. Tyrosinase and gold nanoparticles being produced by a single novel isolateStreptomyces tuirusDBZ39 proved to be efficient bioconjugate for the detection of phenol constituents, due to its biocompatibility. The substrate specific catalytic activity of the tyrosinase and unique Surface Plasmon Resonance attribute of gold nanoparticles are the cause for efficient detection of phenol constituents from the effluent of wine, paper, and plastic industries in 3 min. The different types and quantity of phenolic constituents in various industrial effluents, such as phenol in wine, dopamine in paper, and catechol in plastic effluents, were accurately detected by the bioconjugate. The efficacy of tyrosinase in the detection of phenol constituents was expected to be enhanced by the gold nanoparticles because of their electron, optical, and magnetic properties. This novel paper strip biosensor could be cost-effective and efficient means of future devices for the detection of phenolic pollutants from any environmental samples.

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Anderson, Kym, Giulia Meloni, and Johan Swinnen. "Global Alcohol Markets: Evolving Consumption Patterns, Regulations, and Industrial Organizations." Annual Review of Resource Economics 10, no. 1 (October 5, 2018): 105–32. http://dx.doi.org/10.1146/annurev-resource-100517-023331.

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For millennia, alcoholic drinks have played an important role in food security and health (both positive and negative), but consumption patterns of beer, wine, and spirits have altered substantially over the past two centuries. So too have their production technologies and industrial organization. Globalization and economic growth have contributed to considerable convergence in national alcohol consumption patterns. The industrial revolution contributed to excess consumption by stimulating demand and lowering the cost of alcohol. It also led to concentration in some alcohol industries, especially brewing. In recent years, the emergence of craft producers has countered firm concentration and the homogenization of alcoholic beverages. Meanwhile, governments have intervened extensively in alcohol markets to reduce excessive consumption, raise taxes, protect domestic industries, and/or ensure competition. These regulations have contributed to, and been affected by, the evolving patterns of consumption and changing structures of alcohol industries.

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Simons, Christopher T., and Ann C. Noble. "Challenges for the sensory sciences from the food and wine industries." Nature Reviews Neuroscience 4, no. 7 (July 2003): 599–605. http://dx.doi.org/10.1038/nrn1139.

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Zhao, Wei. "Understanding classifications: Empirical evidence from the American and French wine industries." Poetics 33, no. 3-4 (June 2005): 179–200. http://dx.doi.org/10.1016/j.poetic.2005.09.010.

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Hu, Daohua, Qian Xu, and Yanjun Wang. "The current state of the vitivinicultural sector in mainland China." Revista de Estudos AntiUtilitaristas e PosColoniais 11, no. 2 (December 30, 2021): 92. http://dx.doi.org/10.51359/2179-7501.2021.252153.

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China's vineyard surface area accounts for the second place in the world, its grape production the first place, and its wine consumption and imports the fifth place. The vitivinicultural sector is playing an increasingly important role in the world. At the same time, vitivinicultural sector has also played an important role in poverty reduction in rural areas of China.Based on the background of the world vitivinicultural sector, it is of great significance to analyze the characteristics of China's domestic vitivinicultural sector, especially the situation of the primary, secondary and tertiary industries, to help China continue to reduce poverty in the countryside, optimize the industrial structure, and promote the integration of the three industries. At the same time, it also provides a reference for the consumption and trade of grape products between China and the world. This paper collected the authoritative statistical data of vitivinicultural sector in the world and China for the past two decades, including global national data and China’s provincial data, and analyzed the development trend of grape industries in China from the perspectives of vineyard surface area, grape production, grape use, wine production, consumption and trade in an international context. For the first time, China’s POI information of grape-related enterprises in Baidu online map was retrieved, and the spatial and temporal distribution characteristics of domestic grape industries were analyzed by using ArcGIS software. It includes the comparative analysis of grape surface area and production in different provinces, the development analysis of grape-related primary, secondary and tertiary industries, the trend analysis of grape cultivation in different provinces, and the shift analysis of industrial spatial gravity center. The result not only shows the changes of grape producing areas in China, but also tries to explore the distribution and integration of the three industries at the provincial scale in different parts of China. The future development of grape industry in 31 provinces in mainland China was predicted.

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Chen, Liang-Chih, and Aaron Kingsbury. "Development of wine industries in the New-New World: Case studies of wine regions in Taiwan and Japan." Journal of Rural Studies 72 (December 2019): 104–15. http://dx.doi.org/10.1016/j.jrurstud.2019.10.015.

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Ferreira, João Pedro, Pedro Nogueira Ramos, Luís Cruz, Eduardo Barata, and Michael Lahr. "Port wine value chain: from the Douro Valley to Oporto Cellars." British Food Journal 121, no. 2 (February 4, 2019): 466–78. http://dx.doi.org/10.1108/bfj-03-2018-0162.

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Purpose The purpose of this paper is to offer an insight into the fundamental changes taking place in Port wine production value chains. Specifically, the authors examine two distinct production regimes: when Port is aged and sold in the Greater Oporto and, alternatively, when it is produced, aged and sold in Douro. Design/methodology/approach The authors apply a tri-regional input–output model (Douro, Greater Oporto and rest of the country) for Portugal’s economy. This framework comprises a significant level of detail, with 431 products and 136 industries, the corresponding supply and demand for the products, by industry (for intermediate consumption) and final demand. Findings This study shows that the two regimes generate noteworthy, but quite heterogeneous, regional impacts. In both cases, the distribution of value added generates international and interregional trade flows. Moreover, the study reveals a greater capacity to capture national value added by getting the supply chain more intensive in localised services and by using state-of-the-art production techniques. Originality/value Using detailed regional data, the authors use disaggregated information, both for industries as well for territories, overcoming a common limitation in similar works that are grounded in international databases. Additionally, the approach integrates the trade interactions among industries and regions, which proves essential to uncovering spillovers resulting from the (direct and indirect) use of inputs from other regions and other countries.

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PETELCA, Oleg, Ciprian-Constantin PĂTRĂUCEANU, Iurie BEȘLIU, and Veronica GARBUZ. "INFLUENCE OF THE WINE SECTOR ON TOURISM DEVELOPMENT." Annals of the University of Oradea. Economic Sciences 31, no. 31(1) (July 15, 2022): 89–98. http://dx.doi.org/10.47535/1991auoes31(1)009.

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Wine tourism is the priority form of tourism for a series of countries. It must be integrated and adapted to the tourist market necessities worldwide, to increase the number of tourists. Investigations carried out in the field of wine tourism should be integrated with those conducted globally. At the same time, it is necessary to integrate the two industries: wine and tourism. Wine production and tourism are essentially on opposite ends of the industrial spectrum, while the characteristics of each activity are different from a microeconomic perspective. On one end, wine production is a primary and partially secondary activity based on industry, characterised by being dependent on supply prices and by producing a standardised and homogeneous product, relying on capital increase to create wealth. At the other end of the industrial spectrum, tourism is a services industry characterised as a heterogeneous service determined by demand, by obtaining prices, maximising profit, and relying on profits to create wealth. Wine tourism may generate substantial earnings, thus contributing to the development of regions and making the labour market and the companies conducting their activities in this sector more dynamic. By allotting various funds, one may increase wine quality and readjust the supply of tourist services, thus determining an increase in location popularity and incomes, implicitly. This paper approaches the interaction between wine tourism and wine production. It is due to the fact that wine tourism development is in the charge of wine producers, most often small and medium enterprises. Hence, the increase in wine quality is one of the challenges for the interested parties in wine enterprise development. The article aims to determine the influence of the wine sector on the development of tourism in the world’s leading countries in wine production. In order to achieve the objective, the statistical data for the period 2016-2021 regarding the evolution of wine production in 22 countries with the highest volume of wine production were analyzed. Travel and tourism competitiveness index and International tourist arrivals were analyzed for the same 22 countries. The results of the research showed that the countries with the highest volume of wine production have the highest International tourism inbound receipts. The countries leading the world in wine production such as Italy, Spain, France, USA among the top 5 countries with the largest International tourist arrivals.

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Jara-Palacios, María José. "Wine Lees as a Source of Antioxidant Compounds." Antioxidants 8, no. 2 (February 16, 2019): 45. http://dx.doi.org/10.3390/antiox8020045.

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The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due to the high quantities produced worldwide, this byproduct can be an ideal raw material for obtaining phenolic compounds that could be of interest in the food and pharmaceutical industries. In this mini review, the main characteristics of wine lees as well as their phenolic composition and antioxidant activity have been summarized from the information in the literature.

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Giacomello, Cintia Paese, Roberto Birch Gonçalves, Gabriel Vidor, Guilherme Bergmann Borges Vieira, and Carlos Honorato S. Santos. "EFFICIENCY EVALUATION OF COOPERATIVES AND WINE INDUSTRIES: A STUDY IN SOUTHERN BRAZIL." International Journal of Productivity and Quality Management 1, no. 1 (2021): 1. http://dx.doi.org/10.1504/ijpqm.2021.10042102.

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Taylor, Peter, Pam McRae-Williams, and Julian Lowe. "The Determinants of Cluster Activities in the Australian Wine and Tourism Industries." Tourism Economics 13, no. 4 (December 2007): 639–56. http://dx.doi.org/10.5367/000000007782696050.

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Martin, Maria E., Elena Grao-Cruces, Maria C. Millan-Linares, and Sergio Montserrat-de la Paz. "Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry." Foods 9, no. 10 (September 25, 2020): 1360. http://dx.doi.org/10.3390/foods9101360.

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Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

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Šperková, Radka, and Jiří Duda. "Preliminary situation analysis of wine production industry in the Czech Republic since 1989." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 57, no. 6 (2009): 287–96. http://dx.doi.org/10.11118/actaun200957060287.

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External environment factors influencing Czech wine production industry went have been significantly changing in the past 20 years. Objective of this paper is to identify and describe selected external environment factors influencing this industry.Changes in the Czech Republic in 1989 significantly influenced all industries in the Czech economy, including wine production. The most significant include the transition from planned socialistic economy to the market economy, establishment of the Czech Republic (January 1, 1993), entrance European Union (May 1, 2004). For the wine production industry it brought for example opening the domestic market to competition, simplifying international trade with EU-member countries, stabilization of the area of vineyards including the ban on their extension, establishment of the Wine Fund, establishment of non-governmental organisations supporting activities of wine producers (e.g. Union of wine producers of the Czech Republic, National Wine centre, Moravín, Partnership foundation), etc. Significant changes can be found also in the field of wine-marketing and promotion of wines. Wines from the Czech Republic are sold in foreign markets and achieve awards within international trade fairs and wine exhibitions, Czech Republic organises wine trade fairs, e.g. Vinex or Wine and distilled products, Wine fund have registered the trademark „Svatomartinské víno“ (St. Martin Wine), etc. Other significant factors identified within macro-environment analysis include continuous changes in wine production technology. Here we can expect that in the future, there will grow the use of PET bottles, which could replace the classical glass bottles, just as it happened in the soft-drinks production industry. Changes happened also in the field of legislature, and were connected with updating the law on winegrowing and wine production, change of the VAT to 19 %, cancellation of the consumption tax on wine or new titles of subsidies.Also the buyer behaviour goes through a gradual development and it is influenced by many factors. Therefore the paper includes statistical evaluation of dependence between the average monthly wages and wine consumption. Calculated values show a semi-strong positive linear dependence of these two factors.

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Pérez, Concepción, María Luisa Ruiz del Castillo, Carmen Gil, Gracia Patricia Blanch, and Gema Flores. "Supercritical fluid extraction of grape seeds: extract chemical composition, antioxidant activity and inhibition of nitrite production in LPS-stimulated Raw 264.7 cells." Food & Function 6, no. 8 (2015): 2607–13. http://dx.doi.org/10.1039/c5fo00325c.

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Sasso, Pasquale, and Ludovico Solima. "The Creative Turn of the Wine Industry." International Journal of Tourism and Hospitality Management in the Digital Age 2, no. 1 (January 2018): 36–47. http://dx.doi.org/10.4018/ijthmda.2018010103.

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This article describes how there is a large amount of research on strategic management literature on wine industry; however, there is insufficient published literature that underlines the importance of wine as a creative product. In the aesthetic economy, specific industries such as food, there is an active contribution to economic growth. In this context, artistic creation plays a fundamental role and creativity and savoir-faire to become symbols of a new way to produce. In this context, wine can be considered an aesthetic product. It is a symbol of quality, civilization and authenticity. Wine is defined as “the liquid art” also, because its production process is a combination of emotions and creativity, but also branding and design. This article aims to understand if wine can really be considered a creative product and if the wine industry can be considered a creative industry with the goal of developing a creative wine business. Finally, this article presents a synthesis of a qualitative analysis based on secondary data, with contributions coming from literature and empirical cases.

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Crick, James M. "Studying coopetition in a wine industry context: directions for future research." International Journal of Wine Business Research 30, no. 3 (August 20, 2018): 366–71. http://dx.doi.org/10.1108/ijwbr-11-2017-0067.

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Purpose The purpose of this paper is to highlight the theoretical and methodological value of studying coopetition (the interplay between cooperation and competition) in a wine industry context. Design/methodology/approach Key publications surrounding wine industries across multiple countries were reviewed to understand how the wine industry is a highly appropriate empirical context to investigate coopetition. Findings The findings revealed that the wine industry is a highly suitable empirical context for researchers to explore coopetition. Specifically, being a highly cooperative and competitive market, the wine industry provides a unique outlook into how coopetition is managed. Originality/value This paper helps scholars to appreciate the theoretical and methodological benefits of using a wine industry context to evaluate coopetition. Hence, scholars should use the wine industry to obtain rich empirical data surrounding coopetition. The paper ends with a set of recommendations for future research.

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Cyr, Don, Joseph Kushner, and Tomson Ogwang. "The Changing Size Distribution of California's North Coast Wineries." Journal of Wine Economics 9, no. 1 (February 27, 2014): 51–61. http://dx.doi.org/10.1017/jwe.2014.4.

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AbstractIn this paper, we use three different goodness-of-fit tests for log-normality in conjunction with kernel nonparametric density estimation methods to examine both the size distribution of California North Coast wineries over time and by age. Our kernel density estimates indicate that the size distribution of wineries has changed from positively skewed to bimodal. These results are inconsistent with those in other industries, but are consistent with recent empirical research in the wine industry, which finds that smaller firms are comprising a larger component of market share. In terms of the distribution of firm size by age, our results indicate that as wineries age, the size distribution of firms becomes less skewed and more bimodal, which is also inconsistent with the research on other industries which finds that as firms age, the size distribution becomes more normal. Our results indicate that unlike other industries, where entry is very difficult, small firms can enter the wine industry and survive. (JEL Classifications: L11, L22, L25)

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Ingrassia, Marzia, Luca Altamore, Simona Bacarella, Pietro Columba, and Stefania Chironi. "The Wine Influencers: Exploring a New Communication Model of Open Innovation for Wine Producers—A Netnographic, Factor and AGIL Analysis." Journal of Open Innovation: Technology, Market, and Complexity 6, no. 4 (November 26, 2020): 165. http://dx.doi.org/10.3390/joitmc6040165.

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Wine Influencers (WIs) represent a new type of independent third party endorsers that are progressively establishing themselves within social networks. This study analyzes the characteristics of the activity of WIs and the communication model used via Instagram. Netnographic Analysis, Factor Analysis and AGIL methods were applied. The results show five Key-findings within specific relationships established during discussions: advice from Wine Influencers and generalized reciprocity in relationships; structural and social bonds established based on the frequency of messages from regular followers; peer-to-peer relationship development through recommendation; development of trust established through online relationships; wine influencer’s influence on followers regarding everything about the wine. The study derives a model that explains the communication dimensions used by WIs that are: advertising (information about product/brand) (35.71%); persuasion—added value to brand and product (42.62%); brand democratization (10.07%); and identity (8.03%). This study provides a novel contribution to the open innovation process of small and medium-sized wine industries for their marketing strategies.

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Gomes, Maria José, António Sousa, Jorge Novas, and Ricardo Vinícius Dias Jordão. "Environmental Sustainability in Viticulture as a Balanced Scorecard Perspective of the Wine Industry: Evidence for the Portuguese Region of Alentejo." Sustainability 13, no. 18 (September 10, 2021): 10144. http://dx.doi.org/10.3390/su131810144.

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The traditional four-perspective Balanced Scorecard (BSC) model is suitable for a wide variety of organizations. Other dimensions of analysis can be carried out and other perspectives can be considered in each BSC, depending on the specific characteristics of each organization or industry. This paper presents evidence that justifies and validates the inclusion of a new perspective: ‘environmental sustainability in viticulture’in a BSC that has been developed for the Wine Industry of the Alentejo Region (Portugal) for 2021–2030. The research was performed according to the exploratory sequential design method, which combines in vivo (interviews and questionnaires) and in vitro (literature review and secondary data) research. The content analysis technique, supported by the NVivo software, was used to treat and analyze the data obtained from the interviews, to discover the explicit meanings of the interviewees’ speeches. A principal component analysis and a set of statistical analyses were performed to support the identification of perspectives to be considered in this industrial BSC. The results suggest that environmental sustainability (in viticulture) should be considered as a new strategic perspective to be included in the BSC, with a focus on future certification of environmentally sustainable production (grapes, wine, and wineries). The new perspective represents the competitive challenge of environmental sustainability and enhancement of endogenous resources for the Alentejo Wine Industry, as well as for other wine regions that share the same challenges and concerns. The results also offer an opportunity for competitive benchmarking for companies, industries and governments that operate in similar situations.

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Paata Koguashvili, Paata Koguashvili, and Meri Ososhvili Meri Ososhvili. "The Role of Wine in Tourism Development in Kakheti Region." Economics 105, no. 09-10 (November 24, 2022): 118–30. http://dx.doi.org/10.36962/ecs105/9-10/2022-118.

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This article highlights the role of promoting wine and winemaking in tourism development in Kakheti region; the major focus falls on the modern trends in the development of wine tourism as well as on the current situation in the direction of the development of wine tourism in Georgia. The article provides a brief history of viticulture and winemaking and discusses its role in the country's economy. Due to the conditions of world globalization, it is of particular importance for Georgia to develop such industries that will integrate the country's economy into the world economic market and produce a product that will be cheap and highly competitive in the world market. The article focuses on the role of the state government in the development of wine tourism. World wine production has been increasing for years and more and more new consumers join in every year. As in all other fields, certain trends have developed over time in winemaking, and the industry thrives to cater for the need of different directions. Tourism development further adds on the direction and role of wine. Georgia has the opportunity to develop and make wine tourism a significant source of income. Resources and opportunities available in the country determine the role of wine in tourism. It is a part of culture and profitable income for different countries of the world. The 21st century is a great challenge for world winemaking and tourism. In this century, the fields faced such problems as global economic crisis, pandemic, etc. All these problems created new challenges for the industries, therefore the world had to adapt with the help of modern technologies and change approaches. It is reasonable to say that Georgia has the greatest potential for the development of wine tourism business – it has resources, environment and physical conditions, and a number of activities are carried out to promote it. The development of wine tourism is important for the economy of the country and it includes the full development of the region, the creation of jobs in rural areas and raising the standard of living in the region. Keywords: tourism, wine industry, marketing activity. Viticulture, winemaking.

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Aylward, David. "Moving from creative to cultural industries: the case of the Australian wine sector." International Journal of Business and Globalisation 5, no. 2 (2010): 135. http://dx.doi.org/10.1504/ijbg.2010.034392.

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Gilinsky, Jr, Armand, Sandra K. Newton, Thomas S. Atkin, Cristina Santini, Alessio Cavicchi, Augusti Romeo Casas, and Ruben Huertas. "Perceived efficacy of sustainability strategies in the US, Italian, and Spanish wine industries." International Journal of Wine Business Research 27, no. 3 (August 17, 2015): 164–81. http://dx.doi.org/10.1108/ijwbr-10-2014-0047.

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Purpose – This purpose of this investigation is to compare the perceptions of competitive advantage through cost leadership and differentiation with sustainable practices of wineries from the USA, Italy and Spain. Design/methodology/approach – Data are collected via self-report web-based surveys in California, Tuscany and Catalonia in 2010-2011 during a severe economic downturn in the wine industry. Findings – Of the 260 respondents among the three country samples, over 75 per cent are family-owned and family-managed. Respondents indicate who has implemented a clear business case for an Environmental Management System (EMS) and who has not. Benefits and challenges of implementing sustainability practices are also addressed. Practical implications – A comparable percentage of respondents across the three countries indicated a “clear business case for EMS”. Wineries in all three countries perceive that they have competitive advantage through implementation of EMS and commitment to sustainable practices. Top perceived benefits for respondents from the USA and Italy are focused on cost reduction strategies, while top perceived benefits for Spanish respondents are focused on differentiation strategies. Originality/value – Activities that create competitive advantages for wine businesses in different countries are understudied; this research bridges that gap.

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Cozzolino, D., W. U. Cynkar, and N. Shah. "The Economics of Implementing near Infrared Analysis in the Grape and Wine Industries." NIR news 22, no. 5 (August 2011): 10–11. http://dx.doi.org/10.1255/nirn.1256.

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McCluskey, Jill J. "Guest Editor's Introduction to Symposium." Journal of Wine Economics 4, no. 1 (2009): 25–26. http://dx.doi.org/10.1017/s1931436100000651.

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The articles in this symposium analyze the economics of evolving international wine markets, including issues associated with taxes, measures of quality, reputation, consumer preferences, globalization, and emerging markets in China. This special symposium consists of peer-reviewed papers presented at the “Competitive Forces Affecting the Wine and Winegrape Industries: An International Conference on World Wine Markets,” sponsored by the Washington State University Impact Center, the Center for Wine Economics and Business of the Robert Mondavi Institute for Wine and Food Sciences and the Giannini Foundation of Agricultural Economics, University of California, in Davis, California, August 8–10, 2007, and the American Association of Wine Economists in Portland, Oregon, August 14–16, 2008.The first paper, by Rachael Goodhue, Jeffrey LaFrance and Leo Simon, provides a theoretical analysis of the impact of taxes on the quantity and quality produced by a competitive firm of goods like wine for which market value. They consider the effects of various tax systems on wine quality and quantity distortions.

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Tapia-Quirós, Paulina, María Fernanda Montenegro-Landívar, Mònica Reig, Xanel Vecino, José Luis Cortina, Javier Saurina, and Mercè Granados. "Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases." Foods 11, no. 3 (January 26, 2022): 362. http://dx.doi.org/10.3390/foods11030362.

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The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.

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opfer, chris. "The Norton Grape: American Viticulture's Native Son." Gastronomica 11, no. 3 (2011): 92–95. http://dx.doi.org/10.1525/gfc.2011.11.3.92.

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Norton is a little known grape whose history is inextricably intertwined with that of the wine industries in two states not generally known for viticulture: Virginia and Missouri. Virginia settlers began experimenting with wine making in 1609. Two centuries later a Richmond physician finally found a grape hearty enough to sustain the region's tough climate. The result, Dr. Daniel Norton's “Virginia Seedling”—what one grower calls “bulletproof”—is naturally resistant to the American-born plagues that still haunt European grapes. The grape grew in popularity not only in Virginia, but also in Missouri, where German immigrants made the state the country's leading winemaker. By the early twentieth century, however, the thriving viticulture in both states fell victim to a sweeping wave of prohibition. The wine industries vanished, taking Norton with them. Norton returned to Missouri in 1965 when a vintner found the grape growing wild in a bootlegger's back yard. It didn't reappear in significant quantity in Virginia until fifty-six years after the repeal of Prohibition, reintroduced to its native land by a Missourian. In the decades since, the grape's production has grown partially as a result of the state's blossoming wine industry, but Norton still remains a little known varietal, championed by a handful of passionate growers.

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Cautela, Cabirio, Michele Simoni, and Francesco Zurlo. "New wine in old bottles or new bottles for new wine? Product language approaches in design-intensive industries during technological turmoil." Creativity and Innovation Management 27, no. 2 (January 19, 2018): 133–47. http://dx.doi.org/10.1111/caim.12259.

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Kichura, D., R. Subtelnyi, and B. Dzinyak. "Preparation of phenolic compounds of secondary products of wine production." Chemistry, Technology and Application of Substances 5, no. 1 (June 1, 2022): 88–95. http://dx.doi.org/10.23939/ctas2022.01.088.

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Grape is one of the oldest plants used by man. It has a special taste and is in great demand around the world. It is mainly used by the food industry, and by-products of winemaking are actively used in cosmetic and pharmaceutical industries, due to its composition. Grape production wastes - components of the vine are suitable for further use for the extraction of valuable biologically active substances and increase the competitiveness of primary and secondary winemaking. The possibility of using pomace of different grape varieties to obtain phenolic compounds of biological value is shown.

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Monica, Saverio, Elena Bancalari, Vincenzo Castellone, Jos Rijkx, Sarah Wirth, Anika Jahns, and Benedetta Bottari. "ATP Bioluminescence for Rapid and Selective Detection of Bacteria and Yeasts in Wine." Applied Sciences 11, no. 11 (May 27, 2021): 4953. http://dx.doi.org/10.3390/app11114953.

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Microbial contamination may represent a loss of money for wine producers as several defects can arise due to a microorganism’s growth during storage. The aim of this study was to implement a bioluminescence assay protocol to rapidly and simultaneously detect bacteria and yeasts in wines. Different wines samples were deliberately contaminated with bacteria and yeasts at different concentrations and filtered through two serial filters with decreasing mesh to separate bacteria and yeasts. These were resuscitated over 24 h on selective liquid media and analyzed by bioluminescence assay. ATP measurements discriminated the presence of yeasts and bacteria in artificially contaminated wine samples down to 50 CFU/L of yeasts and 1000 CFU/L of bacteria. The developed protocol allowed to detect, rapidly (24 h) and simultaneously, bacteria and yeasts in different types of wines. This would be of great interest for industries, for which an early detection and discrimination of microbial contaminants would help in the decision-making process.

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Barton, Lisa C., Sandra Painbéni, and Harry Barton. "Small Firms Crafting Growth Niches in the French Wine Industry: The Role of Entrepreneurial Marketing." International Journal of Entrepreneurship and Innovation 13, no. 3 (August 2012): 211–18. http://dx.doi.org/10.5367/ijei.2012.0087.

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The Case Study section of the International Journal of Entrepreneurship and Innovation serves two purposes. First, the case studies presented are concerned with problematical issues that are pertinent to students of entrepreneurship. Thus they constitute appropriate teaching and learning vehicles on a variety of postgraduate and undergraduate programmes. Each case study is accompanied by a set of guidelines for the use of tutors. Second, it is envisaged that those engaged in entrepreneurial activities will find the cases both interesting and useful. This case study focuses on Domaine de Mourchon, a niche producer of Côtes du Rhône Villages, Séguret Wines in France, owned by the Scottish McKinlay family. The case explores the role of entrepreneurial marketing in helping small independent wine producers to craft strong niche positions in a mature industry. Over the last two decades, French wine producers have been faced with changing consumption and production patterns and fiercer competition, particularly from the New World wine producers. McKinlay entered wine production in 1998 at the height of the industry decline in France. The case allows for the exploration of how a small independent domaine has been proactive in integrating customer preferences, competitor intelligence and product knowledge into the process of creating and delivering superior value to customers in an attempt to achieve a strong market positioning. The activities of McKinlay highlight some of the important considerations for successful entrepreneurial marketing in an industry facing severe marketing problems. Learning objectives: a) to explore the role of entrepreneurial marketing in promoting small firm growth, particularly in mature and/or declining industries; (b) to assess branding and the establishment of or involvement in cooperative interorganizational networks as key factors in successful entrepreneurial marketing; and (c) to stimulate debate about the role of entrepreneurial marketing for small and large firms in different industries.

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Ageyeva, Natalia, Anastasia Tikhonova, Boris Burtsev, and Anton Khrapov. "Effect of Yeast Biosorbents on Wine Quality." Food Processing: Techniques and Technology 52, no. 4 (December 21, 2022): 631–39. http://dx.doi.org/10.21603/2074-9414-2022-4-2392.

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Foreign food industries know a variety of products derived from wine yeast cells. These products are used to improve the sensory properties of wine. This article describes the effect of a new yeast biosorbent on the sensory and physicochemical properties of white and red wine, e.g., their sorption capacity for heavy metals. The research featured red and white wines treated with the novel biosorbent. Glutarom (France) served as control. The study relied on various physicochemical, organoleptic, biochemical, and microbiological methods. The biosorbent affected neither the volume fraction of ethyl alcohol nor the mass concentration of sugars and titrated acids. However, the biosorbent reduced the mass concentration of volatile acids in terms of acetic acid: it decreased by 20% in the white wines and by 50% in the red wine samples. The mass concentration of the reduced extract decreased by 0.2–0.7 g/dm3 as the amount of sorbent increased. In the white wine samples, the protein concentration decreased by 1.5–1.8 times, while the concentration of polysaccharides decreased by 110–115 mg/dm3. The content of phenolic compounds decreased by 13–37%, depending on the amount of the sorbent, due to their condensed forms. The biosorbent reduced the value of the redox potential. The yeast sorbents effectively adsorbed metal cations, including those of heavy metals. A set of experiments also revealed the difference in sorption time for different metal cations. The effectiveness of the biosorbent was dose-dependent. The wines treated with the biosorbent had better sensory assessment results, especially the red wine samples. They had a soft, round, and harmonious flavor and a bright aroma with pronounced varietal tones. The novel biosorbent proved to have a good sorption capacity for phenolic compounds, as well as cations of toxic metals. It improved the sensory profile of the red and white wines. This biosorbent can substitute their imported analogs in the Russian wine industry.

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Mansoldo, Felipe Raposo Passos, Athayde Neves Junior, Veronica da Silva Cardoso, Maria do Socorro S. Rosa, and Alane Beatriz Vermelho. "Evaluation of Kluyveromyces marxianus endo-polygalacturonase activity through ATR-FTIR." Analyst 144, no. 13 (2019): 4111–20. http://dx.doi.org/10.1039/c9an00265k.

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The endo-polygalacturonase enzyme (endoPG: EC 3.2.1.15) plays an important role in the fruit juice and wine industries, so the development of new tools for the quantitative and qualitative analysis of its enzymatic action is necessary.

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Husenko, Olha. "THE RESEARCH OF THEORETICAL AND METHODOLOGICAL FOUNDATIONS OF WINERY ENTERPRISES’S INTERNATIONAL COMPETITIVENESS." International Science Journal of Management, Economics & Finance 1, no. 3 (August 1, 2022): 76–100. http://dx.doi.org/10.46299/j.isjmef.20220103.6.

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Competitiveness is a determining factor in the survival, stabilization and development of industries, as well as their individual industries, sub-industries and enterprises. In European and world markets, national and sectoral competitiveness focuses on the performance of enterprises and individual industries, on the one hand, and the competitiveness of enterprises and similar industries, on the other. Thus, in the modern conditions of international integration, innovative development, the international competitiveness of the enterprise acquires special significance. Today’s economy defines specific requirements for increasing the level of enterprises competitiveness, rapid response to changes in the economic situation in order to support sustainable development, strengthen financial stability, continuous improvement of internal business processes in accordance with changing market conditions. The wine industry is an important area of economic development in Ukraine and Odessa region. For the successful development of the viticulture and winemaking complex in Ukraine and in the region there are favorable soil and climatic conditions and sufficient provision of labor and other resources. However, today the stable and efficient operation of wineries is hampered by a number of problems, including the general crisis of the country’s economy, insecurity of domestic producers, lack of proper state support, military aggression and blockade of seaports in Odessa region. In this regard, the problem of increasing the international competitiveness of products and enterprises in general is of particular importance in the management system of enterprises in the wine industry. The tool for solving strategic tasks of increasing the international competitiveness of wineries is a comprehensive approach to developing and building a model of competitiveness of enterprises and products of the wine industry, the development of an effective mechanism for managing their competitiveness. The paper considers the theoretical and methodological foundations of the study of the winery’s international competitiveness. Factors influencing the winery’s international competitiveness are studied and the methods of assessing the winery’s international competitiveness are systematized.

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Анастасія Новікова. "CURRENT STATE AND TRENDS OF THE DEVELOPMENT OF THE WINE INDUSTRY IN UKRAINE." Bulletin of the National Technical University "Kharkiv Polytechnic Institute" (economic sciences), no. 1 (March 18, 2020): 41–45. http://dx.doi.org/10.20998/2519-4461.2020.1.41.

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Viticulture and winemaking are traditional and highly profitable industries in the agricultural sector of Ukraine. The wine industry in Ukraine has considerable potential, but through the rapid changes in both the economic and political situation in the country over the past five years, the dynamics of wine production and sales has deteriorated significantly, although the problems of the wine industry have been studied by many domestic scientists, the issue of tracking the situation remains relevant in the industry, identifying new trends in the development of the industry and obstacles to this development. The purpose of the article is to analyze the current state and dynamics of the development of the wine industry in Ukraine, to identify industry problems and ways to solve them. The dynamics and structure of wine production in Ukraine for the period 2013-2018 are analyzed. It is shown that after a sharp deterioration of the situation in the industry in 2014, wine production in the industry gradually began to grow, but in 2017 there was again a decrease in production volumes. The main players in the markets of sparkling and still wines are identified and changes in the distribution of market shares between producers of still wines for the period 2014-2017 are analyzed. Discovered external and internal factors hindering the development of the industry at the present stage. Thus, high excise taxes amid a decrease in the purchasing power of target markets lead to a decrease in demand for wine products in the domestic market. This does not apply only to table wines, the excise tax on which is not increased. At the same time, competition from foreign wine producers is intensifying. An analysis of the dynamics of exports and imports of wine products showed that although Ukrainian wine producers are gradually increasing their exports and expanding the geography of export supplies, wine imports still significantly exceed exports. The positive changes in the industry include the expansion of areas under vineyards by some manufacturers.Thus, the wine-making industry of Ukraine is gradually recovering after the collapse in 2014, but there are a number of problems that impede the dynamic development of the industry. The solution of these problems requires government support, in particular, the establishment of a zero excise tax rate for sparkling, dry and other types of wine, production technology that does not involve the use of ethyl alcohol, and support for winemakers in promoting domestic wines abroad, which will facilitate the development of new markets.

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Kassongo, Josue, Esmaeil Shahsavari, and Andrew S. Ball. "Co-Digestion of Grape Marc and Cheese Whey at High Total Solids Holds Potential for Sustained Bioenergy Generation." Molecules 25, no. 23 (December 6, 2020): 5754. http://dx.doi.org/10.3390/molecules25235754.

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At the end of fermentation, wine contains approximately 20% (w/v) of solid material, known as grape marc (GM), produced at a yield of 2 t/ha. Cheese manufacture produces cheese whey (CW), which is over 80% of the processed milk, per unit volume. Both waste types represent an important fraction of the organic waste being disposed of by the wine and dairy industries. The objective of this study was to investigate the bioenergy potential through anaerobic codigestion of these waste streams. The best bioenergy profile was obtained from the digestion setups of mixing ratio 3/1 GM/CW (wet weight/wet weight). At this ratio, the inhibitory salinity of CW was sufficiently diluted, resulting in 23.73% conversion of the organic material to methane. On average, 64 days of steady bioenergy productivity was achieved, reaching a maximum of 85 ± 0.4% CH4 purity with a maximum cumulative methane yield of 24.4 ± 0.11 L CH4 kg−1 VS. During the fermentation there was 18.63% CODt removal, 21.18% reduction of conductivity whilst salinity rose by 36.19%. It can be concluded that wine and dairy industries could utilise these waste streams for enhanced treatment and energy recovery, thereby developing a circular economy.

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Couto Viana, Rui, and Lúcia Lima Rodrigues. "A special accounting treatment for regulated industries? The case of the port wine industry." Journal of Wine Research 17, no. 1 (April 2006): 11–34. http://dx.doi.org/10.1080/09571260600788053.

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Forbes, Sharon L., Rosana Fuentes Fernández, and Armand Gilinsky. "An exploratory examination of philanthropy in the New Zealand, Spanish and US wine industries." Wine Economics and Policy 7, no. 1 (June 2018): 35–44. http://dx.doi.org/10.1016/j.wep.2018.01.002.

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Journal articles on the topic 'Wine industries'

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