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Journal articles on the topic 'Wineries'
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Fernández-Olmos, Marta, Ana Felicitas Gargallo-Castel, and Giulio Malorgio. "Do institutional networks affect winery survival?" British Food Journal 123, no. 7 (March 4, 2021): 2478–91. http://dx.doi.org/10.1108/bfj-09-2020-0836.
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PurposeThe present study aims to provide new evidence regarding the factors that determine the survival of firms in the Spanish wine industry and to improve the understanding of sector dynamics.Design/methodology/approachThe empirical analysis, conducted over a representative sample of wineries in the DOC Rioja wine industry, is based on non-parametric (Kaplan–Meier graph) and semi-parametric survival models (Cox proportional hazard model).FindingsThe empirical model finds that wineries with a higher number of networks with institutions enjoy better survival prospects. This study also shows that a winery’s previous performance affects the winery’s survival probability; therefore, successful wineries in the past encounter a smaller hazard of exit. Although spending on R&D and exporting are factors likely to improve wineries' efficiency and competitiveness, these factors did not contribute significantly to the survival of DOC Rioja wineries.Originality/valueThis paper makes a significant contribution to the understanding of the determinants of wineries' survival and has important policy implications. In order to raise the probability of survival, policy makers should promote the networks that link wineries and institutions. Moreover, this study is based on survival analysis which, although frequently used in medical and behavioural sciences, has rarely been applied to wine economics. Finally, it uses a unique data set obtained from primary data collection, which previous studies have not analysed in relation to the probability of winery survival.
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C. Williamson, Nicholas, and Joy Bhadury. "Website-reflected operating characteristics of wineries’ wine clubs." International Journal of Wine Business Research 26, no. 4 (November 11, 2014): 244–58. http://dx.doi.org/10.1108/ijwbr-04-2013-0013.
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Purpose – The purpose of this empirical research is to identify the distinguishing operating characteristics of wineries that use what is alleged to be the most profitable channel of distribution for marketing wine in the USA: the wine club. Design/methodology/approach – The research design entails the contrasting of the Web site-reflected operating features of wineries that support wine clubs with wineries that do not. Findings – Support was found for the great majority of operating features identified in the literature as likely characterizing the operations of wineries with wine clubs. A notable exception concerns the lack of confirmation of hypotheses concerning “Wine 2.0” variables. Research limitations/implications – In the apparent pursuit of higher profits, owners and managers of wineries with wine clubs more frequently adopt operating features that expose them to objective competitive comparisons than do owners and managers with other wineries. The former are also more prone to advertise on their Web sites a variety of offers that collectively constitute a more valuable quid pro quo in their relationships with consumer buyers than appears to be the case with other wineries. Strategically, results demonstrate that a winery’s adoption of a wine club is not a part of an evolutionary process of wineries in general. Originality/value – There has been no other published empirical research that concerned the identification of distinguishing operating features of wineries that use what has been argued to be the most profitable channel for marketing wine at retail in the USA: the wine club channel. Winery owners and managers will find particular value in the results and implications of the research.
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Garcia-Casarejos, Nieves, Pilar Gargallo, and Javier Carroquino. "Introduction of Renewable Energy in the Spanish Wine Sector." Sustainability 10, no. 9 (September 4, 2018): 3157. http://dx.doi.org/10.3390/su10093157.
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The wine sector is very sensitive to the effects of climate change. Despite this, there is little use of renewable energy in the wine sector. In fact, the adoption of mitigation measures by companies depends on their own attitudes and interests. The objective of this work was to understand the use and disposition of Spanish wineries to incorporate renewable energy. In addition, subjective obstacles to and motivations for adoption could be identified. First, a survey was conducted on the Spanish wine sector. Second, the multivariate statistical technique of factor analysis was applied. Third, a set of indicators to describe the determinant factors that influence a winery’s decision to adopt renewable energy was obtained. Finally, a cluster analysis provided three different profiles. The first group comprised wineries that did not trust on the maturity of renewable energy. The second one comprised wineries that were not convinced about introducing renewable energy, either for environmental or reputational reasons. The third group comprised wineries convinced of the benefits of incorporating renewable energy. This work was done as a part of the European project: Renewable Energy in the Wine Industry (LIFE REWIND).
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Velikova, Natalia, Bonnie Canziani, and Helena Williams. "Small winery-restaurant relationship building: challenges and opportunities." International Journal of Wine Business Research 31, no. 1 (March 11, 2019): 5–11. http://dx.doi.org/10.1108/ijwbr-07-2018-0038.
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Purpose Wine is an important profit center for restaurants. The purpose of this paper is to address some of the challenges and opportunities at the nexus of wine and hospitality, with an eye on relationship building between smaller wineries and dining establishments. Design/methodology/approach The paper is essay style with acknowledgments made to extant literature, as well as US industry-based intelligence. Findings Primary challenges facing small wineries trying to enter the restaurant market revolve around constraints imposed by the traditional distribution system mindset, as well as pricing issues affecting procurement and markup of wine for restaurant use, limited abilities to provide sufficient inventory and the lack of time and people resources. Counterpoint discussion reveals opportunities related to increased focus on experience-based wine sales in restaurants, the importance of the story and the value of co-branding. Practical implications Partnerships with restaurants can be a delicate yet desirable part of a small winery’s strategy. The key is to develop a mutually beneficial relationship, while fulfilling the objectives and missions of both winery and restaurant. When wineries and restaurants carve out the time and invest the people resources to successfully and purposefully co-brand, optimum symmetry is formed which leads to mutually valued dining and special gastronomic experiences for the winery/restaurant partners and their customers. Originality/value In a viewpoint format, the paper outlines and discusses the key elements of relationship building between small wineries and restaurants.
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Ugochukwu, Albert I., Jill E. Hobbs, and Joel F. Bruneau. "Determinants of Wineries’ Decisions to Seek VQA Certification in the Canadian Wine Industry." Journal of Wine Economics 12, no. 1 (December 19, 2016): 16–36. http://dx.doi.org/10.1017/jwe.2016.28.
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AbstractThe establishment of quality assurance systems is an important development in the wine sector, particularly so for new and emerging wine regions. Focusing on the Canadian wine industry, this article examines the determinants of a winery's decision to adopt Vintners Quality Alliance (VQA) certification for wines. The analysis also examines whether wineries seek VQA certification for higher-priced wines or whether VQA certification leads to higher wine prices. To examine the certification decision, a probit model is applied to a detailed data set of Canadian wines sold in Ontario over the period 2007–2012. Wines from wineries that supply large volumes of wines (more than 1,000 cases) are more likely to have VQA certification, as well as ice wines and wines from specific regions. A Hausman specification test for endogeneity suggests that VQA certification leads to higher wine prices and not the other way around. (JEL Classifications: D22, L15, L66, Q13)
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García, José L., Fátima Baptista, Alicia Perdigones, Juan Lizcano, and Fernando R. Mazarrón. "Techno-Economic Feasibility of Solar Water Heating Systems in the Winemaking Industry." Australian Journal of Grape and Wine Research 2024 (January 30, 2024): 1–15. http://dx.doi.org/10.1155/2024/6686122.
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The present work analyzes the feasibility of using solar water heating systems (SWHS) to supply the hot water required in the winemaking industries. The hot water demand of the sector was characterized by selecting patterns that encompass the wide range of existing casuistry. After determining the production potential of the SWHS by using an experimental system, 22500 energy simulations were carried out, combining different locations, energy prices, and prices of the necessary investment. The results demonstrate that the seasonality and irregularity of a winery’s demand pattern drastically condition the viability and profitability of SWHS. In wineries with high demand, which are relatively uniform throughout the year, the solar system with optimized design achieves energy consumption reductions between 32% (low radiation) and 52% (high radiation), with payback between 4.3 and 7.2 years. On the other hand, in wineries with highly seasonal consumption, SWHS are not profitable even in very favorable cases.
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Santiago, Michelle, and Michael Sykuta. "Regulation and Contract Choice in the Distribution of Wine." Journal of Wine Economics 11, no. 2 (March 29, 2016): 216–32. http://dx.doi.org/10.1017/jwe.2015.34.
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AbstractThe wine industry in the United States has grown tremendously over the past few decades, from fewer than 1,000 wineries in 1980 to upward of 8,500 today. The growth has occurred over a period that has seen substantial changes in the structure of the wine industry, the modes of distribution available to wineries, and the regulations governing them. Most economic research, however, has focused on supply relations between wineries and wine grape growers rather than between wineries and their downstream markets. In this article, we examine wineries' contracting behavior with downstream distributors and the effects of industry structure, winery organizational structure, and state laws regarding direct shipment and distribution franchise laws. (JEL Classifications: D23, L14, L22, L66)
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Nella, Athina, and Evangelos Christou. "Market segmentation for wine tourism: Identifying sub-groups of winery visitors." European Journal of Tourism Research 29 (July 2, 2021): 2903. http://dx.doi.org/10.54055/ejtr.v29i.2414.
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Notwithstanding the steady development of the international wine tourism industry, accurate relevant information and comparative surveys focusing on primary research appear inadequate in various wine-producing countries. Understanding the wine tourism market is vital for sustaining its further development. In addition to existing typologies for wine tourists, distinctions of winery visitors may provide a valuable tool to help wineries design and implement appropriate marketing tools. Accordingly, the aim of this study was to identify segment characteristics and variations among international and inland wine tourists based on a multinational sample of winery visitors in Greece; differences between experienced and inexperienced visitors, first-time and repeat visitors at a specific winery, individual and group visitors, and men and women were also examined. The empirical study was conducted at 18 wineries in the most significant wine-making areas in Greece, through 1,400 questionnaires forwarded to wineries for distribution among their customers through self-completion. The results confirm the existence of significant dissimilarities between domestic and international visitors in relation to pre-visit behaviour, primary knowledge and loyalty levels towards the winery’s brands, visitation motives, spending attitudes, income, age distribution, perception of the winery experience and future behavioural intentions. Differences among these groups were also identified. The practical implications of the findings are discussed to assist winery managers and other wine tourism stakeholders implement a more customer-centric approach and improve strategic planning.
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Haller, Coralie, Daria Plotkina, and Tan Vo-Thanh. "Social Media Use of Small Wineries in Alsace: Resources and Motivations Analysis." Sustainability 13, no. 15 (July 21, 2021): 8149. http://dx.doi.org/10.3390/su13158149.
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Social media (SM) plays an increasingly important role in small and medium businesses, including wineries. However, little is known about the managerial adoption and use of SM by wineries. This study aims to understand wineries’ SM usage by analysing their strategic objectives of SM usage and main differences in relation to their SM usage, as well as establishing factors contributing to SM usage. The unified theory of acceptance and use of technology (UTAUT) framework (performance expectancy, effort expectancy, social influence, and facilitating conditions) is discussed together with additional explanatory factors relevant in the studied context (attitude toward SM, self-efficacy, and anxiety). A quantitative survey of 78 wineries from the Alsace wine region of France was conducted. The results show that SM is currently used by a majority of wineries, but that strategic alignment is missing. There are significant differences in SM usage according to winery size, export orientation, and winemakers’ profiles. The results also confirm that wineries need resources and knowledge to use SM more extensively.
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La Porta, Valentina, and Matteo Migheli. "Grapes grow better in the backyard." International Journal of Wine Business Research 31, no. 2 (June 17, 2019): 243–59. http://dx.doi.org/10.1108/ijwbr-11-2017-0069.
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Purpose This paper aims to study the effects of innovation on the profitability of large wineries. In particular, organic growth is evaluated versus external growth. Design/methodology/approach Data from balance sheets over more than a decade are used. The analysis is limited to large Italian wineries to include firms that constantly invest in R&D in the sample. The analysis focuses on 25 Italian wineries observed over eight years. Panel data estimation is used to analyse these data. Findings The paper shows that investments in R&D increase the profitability of innovative wineries in the long run but decrease it in the short run. Moreover, because of financial constraints, some wineries may invest too few resources in R&D. Research limitations/implications The main limitation is that the focus is restricted to large wine producers, while many small producers that do not generally invest in R&D exist in the market. The practical implication is that governments should support R&D investments of wineries. Originality/value The main contributions are to show empirically the effects of investing in R&D on the profitability of large wineries and to highlight the possible presence of severe financial constraints, which require policy interventions.
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Ferrer, Juan R. "Managerial capabilities and generic business strategies in the wineries of the 'Cava' protected designation of origin." Spanish Journal of Agricultural Research 19, no. 3 (September 2021): e0108-e0108. http://dx.doi.org/10.5424/sjar/2021193-18018.
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Aim of study: Cava is Spain’s largest wine exporter. However, in the last 20 years, the growth of exports from Cava protected designation of origin (PDO) wineries has been lower than that of other Spanish PDO wines, and Cava’s domestic market share has fallen. From the point of view of strategic management, it could be said that it seems that the wineries of the Cava PDO are losing their competitive advantage. It is therefore fundamental to perform an analysis of the wineries that maintain a better performance to understand the elements that give them a competitive advantage. In this article, to analyse competitive advantage, both management capabilities and Robinson and Pearce’s generic business strategies are studied. The objective is twofold; on the one hand, we pursue the level of the managerial capabilities in the wineries of Cava PDO, while on the other hand, we seek to know the influence of the managerial capabilities and the strategies as reflected in their business performance. Area of study: Spanish wineries of the Cava PDO. Material and methods: Sixty-six wineries were analyzed using the Mann-Whitney U Test and Bayesian regression to determine the relationship between the managerial capabilities, strategy, and business performance. Main results: The results show a lower level of managerial capabilities in Cava PDO wineries as compared with Rioja PDO wineries, a strong relationship between management capabilities and performance. Research highlights: These results are highly applicable since they show what resources and what strategies should be promoted to achieve a competitive advantage.
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Koráb, Vojtěch. "Key factors influencing family businesses: a qualitative study of selected world wineries." SHS Web of Conferences 115 (2021): 02003. http://dx.doi.org/10.1051/shsconf/202111502003.
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This research study is based on the elaboration of nineteen case studies of family wineries from all over the world and one case study from the Czech Republic. All family wineries were visited by the author and semi-structured interviews were conducted with selected representatives of family wineries. The aim of the research was to look at the family winery through the lens of two systems: the family system and the business system, in order to find out the involvement of family members in a winery and the most important factors affecting a winery. Websites of family wineries were examined through contextual analysis. Based on the analysis of all case studies, four key groups of family wineries in the world were compiled. The research study identifies key family factors, i.e. familiness and the generation of the family which owns a winery. On the business side, the study identifies two key factors important for the sustainability of a family winery, namely corporate innovation and the degree of internationalization. The results of the analysis of world family wineries were compared with one winery selected from the Czech Republic.
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Borges, M. C., and D. C. de Menezes. "Motivations for tourism adoption by vineyards worldwide: A literature review." BIO Web of Conferences 12 (2019): 03005. http://dx.doi.org/10.1051/bioconf/20191203005.
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Wine tourism has been increasingly implemented by wineries in several countries around the world. This article aims at identifying the motivations for wine tourism adoption by wineries around the world through a narrative bibliographic review. This paper includes an analysis of articles related to the subject taken from the Web of Science database. In this article, we identified the objectives, methods, and conclusions reached by authors, who researched wine tourism. The bibliographic survey based on the keywords “wine” and “tourism”, resulted, after refining it by reading titles and abstracts, in 20 articles. The results show that most wineries in the studied sample adopt wine tourism as a strategy to achieve marketing-related benefits. Also, some wineries are motivated by the competitive advantage, economic development and increasing demand for such service. It is concluded that wineries are increasingly seeking to adapt to current consumer demands. From the perception of the importance of service experience offered to the consumer, mainly in the product sale.
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Yang, Shang-Ho, Kiyokazu Ujiie, Timothy Woods, and Shuay-Tsyr Ho. "The determinants of winery visitors for local wine and non-wine products in the Northern Appalachian states." Journal of Wine Economics 18, no. 4 (November 2023): 341–58. http://dx.doi.org/10.1017/jwe.2023.28.
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AbstractThe development and expansion of wineries in Appalachian states in the United States over the past 20 years has received attention, while the study of non-wine product consumption in wineries has been very limited. Wineries increasingly include these non-wine products as complementary products in their marketing portfolio. This study analyzes the determinants of wine and non-wine spending among winery visitors in selected Northern Appalachian states, including Pennsylvania, Ohio, Kentucky, and Tennessee. We develop a market segmentation model and a random utility theory with an interval regression model. Results from 1,609 participants show that wine knowledge has a positive effect on local wine spending, and spending on non-wine products should not be underestimated for its overall contribution to the winery business. Our results suggest that wineries have the potential to boost store sales associated with non-wine products. Diversifying the product lines in wineries to include more non-wine products would be a useful marketing strategy.
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Fuentes Fernández, Rosana, Frank Vriesekoop, and Beatriz Urbano. "Social media as a means to access millennial wine consumers." International Journal of Wine Business Research 29, no. 3 (August 21, 2017): 269–84. http://dx.doi.org/10.1108/ijwbr-08-2016-0030.
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Purpose The purpose of this paper is to gain insights of the use of social media (SM) in the wine industry. The theoretical viewpoint is to analyse wineries’ SM segmentation, targeting and positioning (STP) to help the wine industry to improve the effectiveness of SM communication. Design/methodology/approach An observational study of Spanish wineries’ SM presence and traffic was carried out during a three-month period in 2013 and repeated in 2016. During this period, a questionnaire was distributed to 196 wineries. Logistic regression was used to model the dichotomous outcome variable of whether a winery “does” or “does not” utilise SM. Additionally, leader wineries were interviewed in April/May 2016 about SM STP. Findings The results show that most wineries are starting in SM without a well-defined strategy. The presence of a webpage is significantly related to the use of SM. SM wineries do not segment and can take advantage of digital targeting strategies. Practical implications Segmentation and targeting SM can improve the effectiveness of the winery SM activities as well as the winery competitiveness in the wine industry. Originality/value This paper is a first step in understanding the value of segmentation SM to reach millennial consumers and the importance of targeting to improve the effectiveness of winery on SM.
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Pavlović, Nataša, Vera Mirović, and Branimir Kalaš. "Liquidity and profitability of wineries in selected municipalities of AP Vojvodina." Trendovi u poslovanju 10, no. 2 (2022): 74–82. http://dx.doi.org/10.5937/trendpos22020074p.
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Wine tourism has a great potential in the agro-industrial sector of Serbia and must be intensively developed in order to provide positive local and regional effects on the economy. The proper development of wine sector will have positive effects on economic flows. The positive implications will be manifested in generating of income from the sale market-oriented products, as well as, the employment of new people in this segment of the economy. The aim of this paper is to point out the importance of wineries in AP Vojvodina with a focus on four municipalities: Beocin, Irig, Novi Sad and Sremski Karlovci. The subject of the paper includes the analysis of wineries business in selected municipalities from the aspect of liquidity and profitability for the period 2006-2019. The analysis results show that the observed wineries achieved average values of general and quick liquidity of 1.51, and 0.79. On the other hand, wineries recorded average return on assets of 0.03% and average return on equity of 0.73% in the observed period. Analyzing by the municipalities, it can conclude that wineries in Irig and Novi Sad were profitable, while this was not the case with wineries in Beočin and Sremski Karlovci for the observed period.
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Vîlcea, Cristiana, Mihaela Licurici, and Liliana Popescu. "The Role of Websites in Promoting Wine Tourism: An Evaluation of Romanian Wineries." Sustainability 16, no. 15 (July 24, 2024): 6336. http://dx.doi.org/10.3390/su16156336.
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While aspiring to become internationally valued producers of high-quality wines, certain Romanian wineries recently turned towards wine tourism. Given the increasing role of smart devices and online-based information in holiday selection and planning, the main objective of the paper is to evaluate the online presence, informational content and effectiveness of Romanian wineries’ websites for the promotion of wine tourism. This evaluation comprised 53 features tested in previous research and organized into four categories: main website characteristics, wine tourism, marketing, and education. Based on content analysis conducted on 154 websites of wineries identified in all Romanian regions, scores were computed and, subsequently, wineries were classified, mapped, and evaluated. The findings show that certain basic features are overall available, while exclusive features that could positively influence tourist preferences and experiences are insufficient in terms of design, education, and marketing characteristics. Less than 50% of the analysed websites inform about wine tasting activities, less than 35% specify visiting hours, and less than 20% mention tourist amenities. The websites that indicate other local wineries, allied industries or tourist attractions represent exceptions. This study underlines the importance of leveraging digital tools within the marketing strategy of wineries and the need to enhance networking among regional stakeholders as prerequisite for sustainable development.
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Spielmann, Nathalie. "Larger and better." International Journal of Wine Business Research 29, no. 2 (June 19, 2017): 178–94. http://dx.doi.org/10.1108/ijwbr-10-2016-0036.
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Purpose Wineries today are faced with the prospect of having to include environmental sustainability into their practices but implementation can be hard, complicated or even undesired. This research aims to examine firm features, specifically winery size and foreign direct investment, as potential sources of variability regarding environmental sustainability attitudes and practices. Design/methodology/approach Questionnaires were administered via telephone interviews with 63 wineries in France. Production surface and wine activities in other countries were the independent variables examined as potentially predicting environmental sustainability attitudes and practices, leading to competitive positioning and perceived firm success. Findings The findings clearly show that bigger wineries are more likely to practice environmental sustainability, but they do not necessarily have more positive attitudes toward environmental sustainability. For winery managers, firm size and environmental sustainability practices interact because they are perceived to lead to competitive advantages such as augmented product quality and better innovations. Larger firms are also more sensitive to micro pressures emanating from customers, competitors and distributors regarding environmental sustainability. Finally, wineries engaging in foreign direct investments have more positive attitudes toward and engage in more environmental sustainability practices than firms that remain domestic. Originality/value Rather than comparing firms that are environmentally sustainable versus firms that are not, this research examined actual firm characteristics that may influence management’s propensity to engage in environmental sustainability practices. This research provides explanations for why there are augmented environmental sustainability practices by larger wineries and the sources of subjective norms encouraging larger wineries, versus smaller wineries, to practice environmental sustainability.
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Knowles, Laura, and Richard Hill. "Environmental initiatives in South African wineries: a comparison between small and large wineries." Eco-Management and Auditing 8, no. 4 (2001): 210–28. http://dx.doi.org/10.1002/ema.163.
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Sellers-Rubio, Ricardo, Veronica Alampi Sottini, and Silvio Menghini. "Productivity growth in the winery sector: evidence from Italy and Spain." International Journal of Wine Business Research 28, no. 1 (March 14, 2016): 59–75. http://dx.doi.org/10.1108/ijwbr-05-2015-0019.
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Purpose – The purpose of this paper is to estimate total productivity change in the winery sector, decomposing it into efficiency change and technical change. Design/methodology/approach – The methodology is based on the estimation of the Malmquist productivity index for a sample of Spanish and Italian wineries between 2005 and 2013. Findings – The results show very low efficiency levels for the wineries under study. Further, Spanish and Italian wineries show a decrease in their average annual productivity for the period of time analysed. Practical implications – The analysis of the efficiency and the productivity of the wineries is crucial to improve their competitiveness and guarantee their survival. Originality/value – For the first time, a comparative analysis is carried out with data from two major wine-producing countries.
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Castrillo, David, Noemi Neira, and Pilar Blanco. "Saccharomyces cerevisiae Strain Diversity Associated with Spontaneous Fermentations in Organic Wineries from Galicia (NW Spain)." Fermentation 6, no. 3 (September 15, 2020): 89. http://dx.doi.org/10.3390/fermentation6030089.
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Yeast play an essential role in wine quality. The dynamics of yeast strains during fermentation determine the final chemical and sensory characteristics of wines. This study aims to evaluate the Saccharomyces cerevisiae strains diversity in organic wineries from Galicia (NW Spain). Samples from spontaneous fermentations were taken in five wineries over three consecutive years (2013 to 2015). The samples were transported to the laboratory and processed following standard methodology for yeast isolation. S. cerevisiae strains were differentiated by mDNA-RFLPs. A total of 66 different strains were identified. Some of them presented a wide distribution and appeared in several wineries. However, other strains were typical from a specific winery. Similarity analysis using two different statistical tests showed significant differences in strain diversity among wineries. The results also revealed high biodiversity indexes; however, only some strains showed an important incidence in their distribution and frequency. Our findings confirmed that spontaneous fermentation favored the existence of a high S. cerevisiae strain diversity in organic wineries from Galicia. The presence of different yeasts during fermentation, specially winery-specific strains, contribute to increased wine complexity and differentiation.
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FERRER, Juan R., Maria-Carmen GARCÍA-CORTIJO, Vicente PINILLA, Juan-Sebastián CASTILLO-VALERO, and Raúl SERRANO. "Sustainability and growth: Evidence from Spanish wine industry." Spanish Journal of Agricultural Research 21, no. 2 (May 3, 2023): e0104. http://dx.doi.org/10.5424/sjar/2023212-20241.
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Aim of study: To analyze the compatibility of sustainability with the business growth of wineries in Spain.
Area of study: The data used come from a survey conducted in the years 202 and 2021, which was addressed to the all wineries located in Spain.
Material and methods: The economic growth of wineries is conditioned by different factors; in this work we have analyzed the orientation towards sustainability, business resources and capabilities (marketing, innovation, marketing, human resources, network resources, management resources and financial resources), profitability and exports. The empirical analysis was carried out by studying the responses received after a first mail sent to all independent wineries, with a subsequent telephone call. The number of responses, 411, represents 14% of the population. Using the regression model, estimated by OLS with Robust Errors proposed by Eiker-White, the factors determining the economic growth of the wineries were analyzed. The analysis done was exploratory.
Main results: The results show that the factors that most favor the growth of Spanish wine companies are management capabilities, sustainability orientation and financial resources.
Research highlights: Two relevant factors for growth are management capabilities and sustainability orientation. This reaffirms the compatibility of opting for sustainability and business growth in the case of Spanish wineries. And it allows to give arguments to the positive discourse between growth and sustainability of economic activities.
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Marco-Lajara, Bartolomé, Javier Martínez-Falcó, Eduardo Sánchez-García, and Luis A. Millan-Tudela. "Wine Tourism, Designations of Origin and Business Performance: An Analysis Applied to the Valencian Community Wine Industry." Businesses 3, no. 1 (January 18, 2023): 70–82. http://dx.doi.org/10.3390/businesses3010006.
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The aim of this research is to analyze the effect of wine routes and Designations of Origin (DOs) on the competitiveness of wineries belonging to the Valencian Community, given that, to the best of our knowledge, such relationships have not been analyzed in this wine region. To this end, information was obtained on the operating income, results for the year, equity, level of indebtedness and number of employees of the 90 wineries belonging to this wine-growing territory. Subsequently, a comparison of means was made, calculating Student’s t-test for independent samples with the SPSS software, based on whether the wineries belonged to the wine routes and DOs existing in the Valencian Community. The results show the wineries that are members of a wine route and/or a DO have, on average, a higher operating income, higher equity and a higher number of employees, and these differences are statistically significant. This research may be useful for general managers who are considering the development of wine tourism activities, as well as for those who are thinking of joining DOs, since, as was empirically demonstrated, these actions can improve the economic performance of their wineries and, as a consequence, their competitiveness.
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Bitakou, Effrosyni, Sotirios Karetsos, Filotheos Ntalianis, Maria Ntaliani, and Constantina Costopoulou. "Evaluating Social Media Marketing in the Greek Winery Industry." Sustainability 16, no. 1 (December 25, 2023): 192. http://dx.doi.org/10.3390/su16010192.
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In recent years, wineries have incorporated social media into their marketing strategies to promote their products and services. They offer wineries the opportunity to interact with their customers in real time, allowing them to share their experiences, preferences, and feelings, and create a sense of community. The objective of this paper is to investigate digital presence and consumer engagement and reactions in social media used by the Greek winery industry, using a three-step methodology. The study focuses specifically on Facebook and Instagram and compares data for the period between 2019 and 2022, including the COVID-19 outbreak, collected from the profiles of 311 Greek wineries using a social media analytics tool. The contribution of this work lies in demonstrating the change in consumers’ engagement and reactions witnessed on wineries’ profiles. The outcomes indicate consistently limited interactions on these profiles, reflecting low levels of consumer engagement and overall reactions across social media platforms. These findings underscore the necessity for additional research into wineries’ marketing strategies and the motivations driving user engagement. The proposed methodology can be used as a social media brand engagement approach that aids brands in attracting audience attention and fostering active participation in various business sectors.
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Dodd, Tim H. "Attracting Repeat Customers to Wineries." International Journal of Wine Marketing 11, no. 2 (February 1999): 18–28. http://dx.doi.org/10.1108/eb008693.
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Bertazzoli, Aldo, Rino Ghelfi, and Sergio Rivaroli. "Competitive Drivers in Marsala's Wineries." Agribusiness 30, no. 4 (March 12, 2014): 456–69. http://dx.doi.org/10.1002/agr.21381.
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Ladvenicová, Jana, and Dominika Čeryová. "Are Wineries in Slovakia Profitable?" Visegrad Journal on Bioeconomy and Sustainable Development 13, no. 1 (June 1, 2024): 10–14. http://dx.doi.org/10.2478/vjbsd-2024-0003.
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Abstract Profit is a measure of the success of enterprises, it is quantified from the difference between revenues and costs. It fulfils several functions, whether distributive, accumulative, motivational. Many factors influence its formation and development. Profit represents an internal source of financing for business activity. The main objective of the paper is to evaluate the formation and development of profit or loss and its forms in selected wineries in Slovakia. In Slovakia, the wine industry has a long tradition. The paper was focused on the evaluation of costs, revenues as two important factors affecting the formation of the profit or loss. Profit/loss was reflected in the quantification and analysis of profitability indicators, which are referred to as profitability, return indicators. Based on the results of calculations of individual indicators, it can be stated that the set of 120 wineries showed a profit, which positively affected the values of profitability indicators. Wineries showed a loss only from financial area
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Szolnoki, Gergely, and Maximilian Tafel. "Environmental Sustainability and Tourism—The Importance of Organic Wine Production for Wine Tourism in Germany." Sustainability 14, no. 19 (September 20, 2022): 11831. http://dx.doi.org/10.3390/su141911831.
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Sustainable aspects of wine tourism have become very important in recent years. The environmental sustainability of wineries, in the form of organic certification, is not a direct component of wine tourism but can nevertheless play a significant role in visiting a winery. Semi-structured in-depth interviews with 32 wineries from 10 different German wine growing regions were conducted to analyze the tourism appeal, the importance of organic certification, and the future development of organic wine tourism from the producers’ points of view. The results show that there is certain evidence for using organic certification as a unique selling point, but it appears that wineries are not fully exploiting these possibilities. This study could help organic wineries to get a transparent picture of the current situation in terms of relevance and to break down communication barriers in order to establish contact with potential visitors to the winery.
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Lavandoski, Joice, Patrícia Pinto, João Albino Silva, and Alfonso Vargas-Sánchez. "Causes and effects of wine tourism development in wineries." International Journal of Wine Business Research 28, no. 3 (August 15, 2016): 266–84. http://dx.doi.org/10.1108/ijwbr-08-2015-0032.
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Purpose This study aims to propose that the institutional environment exerts pressure on the behavior of wineries toward wine tourism development (WTD) and the effect of this influence confers legitimacy to the business of wine tourism. Design/methodology/approach Structural equation modeling through partial least squares was applied to estimate and validate a model using data from a quantitative survey in the universe of 62 wineries with a wine tourism component along the Alentejo Wine Route in Portugal. The proposed model is based on institutional theory through an inter-organizational perspective of wineries. Findings The results show that WTD coexists with a highly institutionalized environment, exerting distinctive mechanisms of external pressure together with the search for social legitimacy through actions and practices on the part of the involved wineries. However, the relationship between legitimacy and organizational performance in wineries with wine tourism is not validated. Research limitations/implications The specific sample of the Alentejo wine companies does not allow the results to be generalized. Future studies should replicate the proposed research model using other geographic areas. Practical implications The results are particularly interesting for managers of wineries and should be considered in the decision-making and strategic processes regarding wine tourism. Originality/value The use of institutional theory in the wine tourism context is novel and original. This study fills a research gap by conducting an empirical investigation of wine tourism based on institutional theory, which allows the identification of exogenous factors that can influence and impose restrictions on the organizational behavior of winery companies toward wine tourism.
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López-Santiago, Jesús, Amelia Md Som, Luis Ruiz-Garcia, Sergio Zubelzu Mínguez, and María Teresa Gómez Villarino. "Assessment of Environmental Management Performance in Wineries: A Survey-Based Analysis to Create Key Performance Indicators." Environments 11, no. 7 (July 1, 2024): 139. http://dx.doi.org/10.3390/environments11070139.
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This study assesses the adoption and operational effectiveness of Environmental Management Systems (EMSs) in Italian wineries, focusing on ISO 14001:2015. It evaluates commitment, planning, communication strategies, emergency preparedness, and employee training practices. Using a comprehensive survey-based methodology, the research elucidates the dynamics of EMS implementation across various scales of winery operations. The research reveals a strong commitment among wineries to environmental objectives such as waste reduction and efficient electricity and water use. However, significant deficiencies were identified in EMS policy implementation, emergency preparedness, and the uptake of ISO 14001:2015 certification, with larger wineries showing more robust engagement in environmental training than smaller ones. The study incorporates five key performance indicators (KPIs) and a predictive model using logistic regression and Random Forest to analyze the likelihood of ISO 14001 certification based on the analyzed variables. The model highlights established processes, environmental policies, and frequent reviews as significant predictors of certification. These findings contribute original value by identifying critical leverage points and barriers affecting EMS effectiveness within the wine sector. The research uncovers nuanced interactions between the scale of operations and management engagement influencing EMSs’ success. It proposes novel, survey-based KPIs essential for assessing EMS performance in wineries, demonstrating their practical utility in pinpointing areas for improvement. The research limitations include potential biases from varying participation rates among surveyed wineries, affecting extrapolation to the broader Italian wine industry. Despite these limitations, the study provides substantive practical implications, suggesting that wineries can enhance both environmental sustainability and a competitive edge by addressing gaps in EMS implementation.
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Bar-Am, Calanit, Jim Lapsley*, Rolf A. E. Mueller, and Daniel A. Sumner*. "Grapevines of Innovation: Ozone as a Cleaning Agent in the California Wine Industry." Journal of Wine Economics 7, no. 1 (May 2012): 108–25. http://dx.doi.org/10.1017/jwe.2012.5.
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AbstractThis article examines the diffusion of technological innovation within the California wine industry by studying the adoption of ozone-cleaning technology. The paper compares ozone with other sanitizing systems and reviews current perspectives on innovation diffusion and adoption before describing and analyzing the results of a 2007 industry survey completed by 128 California wineries. We find that the decision to adopt ozone-cleaning technology was correlated with its economic advantages but not with either demographics of decision makers or variables indicative of a winery's ability to absorb new information. (JEL Classification: Q1, Q16, O33)
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Jorge L, Garcia-Alcaraz, Maldonado-Macias Aide A, Hernandez-Arellano Juan L, Blanco-Fernandez Julio, Jimenez-Macias Emilio, and Muro Juan C Saenz-Diez. "The impact of human resources on the agility, flexibility and performance of wine supply chains." Agricultural Economics (Zemědělská ekonomika) 63, No. 4 (April 5, 2017): 175–84. http://dx.doi.org/10.17221/23/2016-agricecon.
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The research proposes a structural equation model (SEM) that integrates four latent variables: human resources skills, flexibility, agility, and the economic supply chain (SC) performance for wineries that together include fifteen observed variables. The data was obtained from 64 surveys applied to managers in the wineries in La Rioja, Spain. Direct, the indirect and total effects are analysed to prove six hypotheses that relate the aforementioned latent variables. The results indicate that the skills of human resources are a source of flexibility and agility in the supply chain for wineries in La Rioja and thus a direct and indirect source of economic performance.
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Sharma, Rajneesh. "Stock Market Reaction to Court Decisions Related to Differential Treatment of In-State and Out-of-State Internet Wine Sales." Journal of Wine Economics 5, no. 1 (2010): 69–86. http://dx.doi.org/10.1017/s1931436100001383.
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AbstractThis paper analyzes stock market reaction to court decisions related to the differential treatment of in-state and out-of-state internet wine sales. Several states had differential laws governing internet sales of wine directly to consumers for in-state and out-of-state wineries. These laws were possibly more harmful to small wine producers as their products are less likely to be carried by retailers. In May of 2005, The Supreme Court of the United States declared these practices unconstitutional. Prior to the Supreme Court granting the writ of certiorari there was a circuit split on the issue. Our study seeks to measure the impact of the Courts' decisions on the stock returns of wineries using standard event study methodology. The results show a negative stock market reaction to publically traded large wineries to the Supreme Court ruling. It appears that differential treatment laws were, indeed, beneficial to the large wineries. (JEL Classification: G18, Q28)
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Lavandoski, Joice, Alfonso Vargas-Sánchez, Patrícia Pinto, and João Albino Silva. "Causes and effects of wine tourism development in organizational context: The case of Alentejo, Portugal." Tourism and Hospitality Research 18, no. 1 (February 22, 2016): 107–22. http://dx.doi.org/10.1177/1467358416634159.
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Companies with innovative behavior seek differentiation and are constantly reconciling needs and internal objectives with new market opportunities and restrictions imposed by the institutional framework. The involvement of the wineries with the service sector, by adapting to wine tourism, raises an innovative process which requires some organizational change. This study deals with this issue, arguing that the wineries’ change process toward wine tourism development may occur as a result of internal drivers and external pressures. In this sense, the wineries are analyzed through two different points of view: an intraorganizational perspective with the dynamic capability approach, and an interorganizational perspective with the institutional theory. Structural equation modeling methodology is used to estimate and validate the model, which aims to explain the causes and effects of wine tourism development. Results support the propositions that through wine tourism development, the wineries create, extend, and modify their processes, building and using dynamic capabilities, whereas institutional factors shape firms’ behavior and ensure social legitimacy, besides improving their organizational performance.
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Paunović, Ivan, and Tatjana Mamula. "Strategic family winery brand launch in the VUCA (volatility, uncertainty, complexity, ambiguity) market: Three case studies from Serbian market." Journal of Process Management and New Technologies 11, no. 1-2 (2023): 57–67. http://dx.doi.org/10.5937/jouproman2301057p.
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The purpose of this study is to extend previous research on brand innovation by uncovering the process of family winery branding in relation to the new product launch in the VUCA market on the case of three Serbian wineries. The study deploys qualitative oriented and empirical approach in presenting a multi-case study. Three semi-structured telephone interviews were conducted with owners and/or managers in these three wineries. The results demonstrate that all three family wineries are offering high-end product for the domestic market with smaller one still experimenting with strategic direction of innovating for high-end market while the two larger ones putting focus either on autochthonous grape varieties with eye-cathicng labels or authentic brand identity with strong storytelling. Another important aspect identified is the frugal nature of product launch in the family wineries due to limited resources. The paper presents is among only few studies on new product development in wine business literature.
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Paunovic, Ivan. "STRATEGIC FAMILY WINERY BRAND LAUNCH IN THE VUCA (VOLATILITY, UNCERTAINTY, COMPLEXITY, AMBIGUITY) MARKET: THREE CASE STUDIES FROM SERBIAN MARKET." Journal of process management and new technologies 11, no. 1-2 (June 18, 2023): 57–67. http://dx.doi.org/10.5937/jpmnt11-44579.
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The purpose of this study is to extend previous research on brand innovation by uncovering the process of family winery branding in relation to the new product launch in the VUCA market on the case of three Serbian wineries. The study deploys qualitative oriented and empirical approach in presenting a multi-case study. Three semi-structured telephone interviews were conducted with owners and/or managers in these three wineries. The results demonstrate that all three family wineries are offering high-end product for the domestic market with smaller one still experimenting with strategic direction of innovating for high-end market while the two larger ones putting focus either on autochthonous grape varieties with eye-cathicng labels or authentic brand identity with strong storytelling. Another important aspect identified is the frugal nature of product launch in the family wineries due to limited resources. The paper presents is among only few studies on new product development in wine business literature.
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Terziyska, Ilinka. "Benchmarking wine tourism destinations – the case of Bulgaria." International Journal of Wine Business Research 29, no. 4 (November 20, 2017): 384–400. http://dx.doi.org/10.1108/ijwbr-01-2017-0004.
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Purpose The purpose of this paper is twofold – on the one hand, to introduce a framework for benchmarking of wine regions and on the other, to analyze the activities of wineries in Bulgaria with a clear focus on tourism. Design/methodology/approach The research design includes secondary data and content analysis, which are complemented by a survey among wine cellar owners and managers in the country, including respondents from all five wine regions. Findings The paper has identified several problems that impede wine tourism development in Bulgaria, including: small number of wineries, small share of Protected Designation of Origin wines, ineffective business hours structure and small share of wineries offering additional services beyond tasting or cellar-door sales. On the other hand, wineries in Bulgaria conform to international trends in terms of providing accommodation, restaurant and SPA treatments. The survey revealed that tourism-hosting wineries consider wine tourism an important part of their activity but do not succeed in attracting a sufficient number of visitors, and the share of tourism-related revenues to their total incomes is small. Research limitations/implications The survey included all the wineries in the country; in one of the regions (the Black Sea region), however, the response rate was very low, which means that while results and conclusions are representative for the country as a whole, they might not be applicable to this specific region. Originality/value The research results refer to an emerging wine destination, which has not been the object of a comprehensive study yet. In addition, the proposed update of an existing benchmarking model reflects recent changes and trends in the wine tourism industry.
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Neilson, Leighann, and Judith Madill. "Using winery web sites to attract wine tourists: an international comparison." International Journal of Wine Business Research 26, no. 1 (March 11, 2014): 2–26. http://dx.doi.org/10.1108/ijwbr-07-2012-0022.
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Purpose – This paper aims to report on a study of wine regions in five countries that assessed whether and how wineries use their web sites to provide information to and attract wine tourists. Design/methodology/approach – Content analysis of winery web sites from wine regions in five countries (Australia, Canada, Chile, France, USA) was conducted. Findings – While the majority of wineries in the study utilized web sites to provide information to consumers, there were significant differences in the effectiveness with which they did so. Wineries desiring to attract tourist visitors should ensure that basic information content is present (e.g. hours of operation, directions to the winery). Although some wineries have begun to engage consumers on mobile platforms, more can be done to ensure access to information at all stages of the tourist visit process. Research limitations/implications – Due to time and budget constraints, the study evaluated the web sites in only some wine regions of five wine-producing countries. Future researchers can build on this study by evaluating winery web sites in additional wine regions and countries. Practical implications – The authors identify practical ways in which wineries can enhance the information they provide via their web sites to attract winery visitors and augment cellar door sales. Originality/value – Previous research has examined winery web sites at the level of the destination marketing organization or individual winery within a country; the authors look at individual winery web sites in international comparison. Wineries seeking to attract tourists to their cellar door operations can thus evaluate their online communications in comparison with national and international competitors and best practices.
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López-Santiago, Jesús, Ana Isabel García García, and María Teresa Gómez-Villarino. "An Evaluation of Food Safety Performance in Wineries." Foods 11, no. 9 (April 26, 2022): 1249. http://dx.doi.org/10.3390/foods11091249.
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Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods.
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López-Santiago, Jesús, Ana Isabel García García, and María Teresa Gómez-Villarino. "An Evaluation of Food Safety Performance in Wineries." Foods 11, no. 9 (April 26, 2022): 1249. http://dx.doi.org/10.3390/foods11091249.
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Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods.
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López-Santiago, Jesús, Ana Isabel García García, and María Teresa Gómez-Villarino. "An Evaluation of Food Safety Performance in Wineries." Foods 11, no. 9 (April 26, 2022): 1249. http://dx.doi.org/10.3390/foods11091249.
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Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods.
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Zhang, Ruixin, and Joel Carboni. "The Sustainable Project Management Utilization in French Wineries While Adapting to Climate Change." European Journal of Sustainable Development 10, no. 4 (October 1, 2021): 85. http://dx.doi.org/10.14207/ejsd.2021.v10n4p85.
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Nowadays, the issue of climate change has attracted attention in various fields. The rise of global temperature makes humanity must take note of environmental protection and the Sustainability of different domains. The planting of vineyards and the production of wine have also been greatly affected. Since the Sustainable Development Goals (SDGs) officially became the 17 development goals set by the United Nations in 2015, sustainable project management development is at the forefront globally. In recent years, the wine industry has developed rapidly worldwide. However, global climate change is a challenge for French wineries if they want to maintain their high-quality wine style. Therefore, in order to cope with the impact of climate change on wine, wineries have begun to implement sustainable development project management in all aspects. Especially French wineries that make much account of Sustainability in this respect. This paper proposes the one aspect – Wine Production of CWW Conceptual model that can be used in the French wineries, Four Drivers of Sustainable Project Management Implementation Model to interpret the main drivers that impact project management implementation in the wine industry. Using mixed-method research approach, qualitative research with interview-based analysis is the primary method, as well as surveys used to interpret the elements of sustainable project management necessarily utilizing in French wineries that would help them to achieve green growth.
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Regel, Eva Anna, Astrid Forneck, and Elisabeth Quendler. "Job satisfaction of certified employees in viticulture: A qualitative study." Work 67, no. 2 (November 9, 2020): 467–75. http://dx.doi.org/10.3233/wor-203296.
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BACKGROUND: The need for qualified employees in wineries leads to a gain in importance of human resource management in the wine industry. Knowledge on job satisfaction of employees in wineries and cooperatives as well as research in human resource management is rare. OBJECTIVE: The aim of this qualitative study is to find aspects affecting job satisfaction of employees in Austrian and German wineries. These identified aspects were analysed with regard to the perceived satisfaction or dissatisfaction of the employees. METHOD: Sixteen qualitative interviews were conducted in Austria and Germany with employed winemakers, production managers and vineyard managers. RESULTS: Aspects of job satisfaction which were found in agricultural studies were validated for employees in wineries. In addition to these influencing factors of job satisfaction, interviewed workers mentioned other important aspects, such as equality issues, development of the company and attachment to the final product, which affect their job satisfaction. CONCLUSIONS: The positive image of the product wine, the wine sector and the profession contributes to a high job satisfaction overall. The personal interest in wine is one of the major factors of job satisfaction. It reduces dissatisfaction with remuneration, monotonous work processes and long working hours. However, employees in wineries saw problems in reconciling family life and work. Furthermore, employees complained about physical strains leading to possible changes in job or position.
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Thach, Liz, Steve Charters, and Laurence Cogan-Marie. "Core tensions in luxury wine marketing: the case of Burgundian wineries." International Journal of Wine Business Research 30, no. 3 (August 20, 2018): 343–65. http://dx.doi.org/10.1108/ijwbr-04-2017-0025.
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Purpose The purpose of this research study is to identify differentiation factors Burgundian wineries use to distinguish their brand, and to determine whether these methods align or conflict with luxury marketing differentiation attributes. Design/methodology/approach A qualitative methodology of 23 in-depth interviews with various sized wineries, as well as Burgundy market experts, was used. In addition, document analysis of websites and marketing materials was carried out along with a comprehensive review of the luxury marketing literature. Findings Results show that Burgundian wineries have adopted some, but not all, of the luxury marketing differentiation attributes. Furthermore, there are a series of core tensions in the industry, including disagreement on using luxury marketing strategies. These findings contribute to the theory base in luxury wine marketing by illustrating how general luxury marketing attributes are used for wine brand differentiation. Originality/value This research is the first of its kind to investigate luxury marketing differentiation practices of Burgundy wineries. The results are relevant for new wineries in Burgundy, as well as those in different regions of the world who desire to emulate, and perhaps come close to achieving, some of the luxury price points that certain Burgundy wine producers achieve. The information is also useful to assist related industries, such as food and spirits, which struggle in implementing luxury marketing strategies.
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Treloar, Peter, and C. Michael Hall. "Tasting fees and the youth market." Revista Brasileira de Pesquisa em Turismo 2, no. 2 (June 1, 2008): 113–27. http://dx.doi.org/10.7784/rbtur.v2i2.105.
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Many wineries in Australia and New Zealand are seeking strategies to continue to develop in a highly competitive marketplace. One such strategy is via the development of wine tourism. Although there is a significant amount of literature of the relative advantages and disadvantages of wine tourism for small wineries, particularly with respect to its educational and market development function, there is very little research available on how wine tourism is perceived by the next generation of wine drinkers – the youth market. The purpose of this study is therefore to gain a better understanding of how the youth market perceives tasting fees at wineries and influences on purchasing and other wine behaviours. In late 2003, 599 surveys were distributed to ten universities throughout Australia and New Zealand, of which 448 were returned, representing a valid response rate of 74.8 percent. The results of the survey indicated that the majority of respondents who thought of wine tourism as an appealing activity, who had visited wineries previously, who normally consumed and purchased wine and who had some knowledge of wine all thought that a fee at the cellar door would impact on their decision to visit. Wineries need to maximise the return on their wine, however there also needs to be recognition of the potential trade-off between immediate returns from charging for tastings and cellar-door sales versus longer-term returns from direct and indirect sales. In some markets, and particularly the ‘Generation Y’ market, seeking short-term returns through charging may affect longer-term custom and loyalty. However, regardless of the strategy, it is important that it is effectively communicated to the market, particularly if individual wineries are interested in growing the market for the future.
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Ćamilović, Dragana. "Winery website analysis framework: The case study of Srem wineries." Turisticko poslovanje, no. 29 (2022): 15–25. http://dx.doi.org/10.5937/turpos0-36998.
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The purpose of this paper is to develop a framework that would enable analysis of wineries' websites from several aspects: Website Functionality, Interactivity, Visual Appearance, Contact Information, Winery Specific Information, Wine Tourism Related Services, and Online Shopping. The framework is then applied to analyse the Srem wineries' websites. The author has specifically chosen the Srem region because Srem's viticulture has a long tradition, and the wines produced there are of high quality. To be recognized as such in the world and to make Srem region interesting to wine consumers and wine tourists from various countries, the Srem wineries need to have a strong online presence, particularly in the form of websites. Unfortunately, the research presented in this paper reveals that a large number of Srem wineries do not have a website. The existing websites were studied in detail in accordance with the proposed framework. The project has its practical implications, since the framework presented can be of great help to wine business practitioners in understanding which features characterize a high-quality winery website.
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Ristevka-Jovanovska, Snežana, and Ana Dimovska. "Marketing activities and sales of Macedonian wineries in a condition of pandemic Covid-19." BH Ekonomski forum 13, no. 2 (2021): 43–59. http://dx.doi.org/10.5937/bhekofor2102043r.
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Covid-19 has implications on the overall operation of Macedonian wineries and directly affected the decline in domestic sales and export to international markets. The HORECA sector stopped working completely or partially in all countries. The crisis affected the partial or total cuts of marketing costs, by postponing or cancelling planned projects. The wineries failed to sell the planned quantities and were forced to make significantly lower purchases for the 2020 harvest than in previous years. The paper presents a large number of data received from the Association Wines of Macedonia, Customs Office of the Republic of North Macedonia, Ministry of Agriculture, Forestry and Water Economy of the Republic of North Macedonia, State Inspectorate for Agriculture, Internet articles containing topics relevant to the research. The additional data presented were collected from Macedonian wineries through a questionnaire on operations during the corona crisis. This paper provides an overview of the problems faced by Macedonian wineries during the corona crisis in terms of marketing and sales, primarily in international markets and analyzes the declined average price and reduced investment in marketing.
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Yanes-Estévez, Vanessa, and Ana María García-Pérez. "Opportunities and threats for agrifood firms. The case of wineries applying Rasch analysis." Wine Economics and Policy 13, no. 1 (May 15, 2024): 81–96. http://dx.doi.org/10.36253/wep-15280.
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This article identifies the opportunities and threats perceived by winery managers in the new general environment after to Covid-19. The sample comprised 66 wineries located in the Canary Islands (Spain), whose managers answered a questionnaire. This region has a long wine tradition and it has been re-developed and reborn via quality since the 1990s. Rasch analysis and its Differential Item Functioning (DIF) were used to process the information as novel competitive analysis tools. The main opportunities found are the islands’ climate, in addition to the social values and lifestyle. The main threats are the unemployment rate and, with less much negative influence, all the restrictions and regulations derived from Covid-19. The only difference considering age and size of wineries is the influence of the climate: wineries that have been active for more than 30 years perceive it even as a greater opportunity, than the youngest ones. The results are useful both for existing wineries and for potential entrepreneurs who want to open a business in this sector to effectively focus their efforts on the existing opportunities.
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Goncharuk, Anatoliy G., and Aleksandra Figurek. "Efficiency of winemaking in developing countries." International Journal of Wine Business Research 29, no. 1 (March 13, 2017): 98–118. http://dx.doi.org/10.1108/ijwbr-02-2016-0007.
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Purpose This paper aims to the evaluation and comparison of the efficiency of winemaking in two developing countries (Ukraine and Bosnia and Herzegovina (B&H)) from the perspective of their development. Design/methodology/approach In this research study, four models of data envelopment analysis (DEA), correlation and other tools of the data analysis are used to analyze the efficiency of wineries in two developing countries. Returns to scale, scale efficiency, super-efficiency and some other indicators are examined. The research is based on the sample, including 33 wineries of Ukraine and B&H. Findings Characterized by the same average efficiency and number of leaders, in Ukraine, medium and large wineries are developing more efficiently than small ones, whereas the opposite is true for B&H. The authors found the high potential growth of efficiency on Ukrainian (up to 28.9 per cent) and Bosnian wineries (up to 28.3 per cent). The ways for its realization were suggested. Cross-country efficiency analysis enabled us to find inter-country leaders of wine industry. The authors grouped inefficient wineries, calculated the potential for inputs reduction and found the main directions for the improvement of efficiency for each group. Research limitations/implications The research is limited to a single industry in only two developing countries. Future studies can be devoted to the comparison of the efficiency of wineries in developed and developing countries. The results can determine which countries can be leaders in the global wine market in the future. Practical implications This study provides useful information for: researchers of wine market in developing countries enabling them to understand the current state, basic problems and efficiency levels of wineries in Ukraine and B&H; domestic policy-makers- to improve regulation of wine industry as to make it more competitive and efficient; wine producers in these countries- to find the benchmarks using the best practices to adapt them in own business and to increase an efficiency. Originality/value On the example of Ukraine and B&H, this study has shown that each respective country has its own conditions of doing wine business. This is the first paper that compares the efficiency of wine industry in Ukraine and B&H.
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Dressler, Marc. "Strategic profiling and the value of wine & tourism initiatives." International Journal of Wine Business Research 29, no. 4 (November 20, 2017): 484–502. http://dx.doi.org/10.1108/ijwbr-04-2017-0026.
Full textAbstract:
Purpose This paper aims to contribute to the growing body of literature on wine and tourism, as it explores the value contribution of tourism in the context of strategic grouping of wineries. Design/methodology/approach A panel of three online surveys about the strategic management of German wine estates served to analyze wine and tourism as potential strategic levers. More than 300 German wineries participated in the surveys. Findings Almost 50 per cent of the interviewed wineries planned to extend their tourism services. The implementation rate is high and reaches nearly the level of new product implementation. Tourism is therefore highly relevant. It can serve to profile in the market. Cost leaders and boutique wineries were two strategic groups indicating reluctance to pursue tourism-based strategic initiatives. The data illustrate a potential strategic trade-off between tourism and export management. Research limitations/implications The study is neither representative for the German nor for an international winery population. Data were generated in a broader context of strategic and innovation management research. Descriptive analyses dominate the explorative study. Practical implications Extending services to win tourists helps to differentiate and to attract new clients. For less differentiated strategies (price-value and quality-leadership), tourism can be a strategic lever to sustainably increase profits. Smaller wineries need to strategically assess their growth option. They may face a strategic dilemma whether to export their goods or to add tourism offer components. Fierce international competition and restrictions due to small size represent export barriers, favoring a strategy to exploit market potentials via tourism. Concerted wine tourism efforts require a more sensitive approach considering the individual strategic motivation of wineries. The strategic value depends on the strategic grouping. Social implications Wine and tourism can create regional and thereby social value. Addressing the strategic value of tourism for the individual wineries fosters tourism engagement and encourages a cluster approach. Originality/value Literature universally praises the synergetic value of wine and tourism. This research proposes a more sensitive approach reflecting strategic groupings and individual value contribution of tourism activities for the wine estates.