Relevant bibliographies by topics / Winery

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

Academic literature on the topic 'Winery'

Author: Grafiati
Published: 4 June 2021
Last updated: 24 January 2023

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Journal articles on the topic "Winery"

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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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Lima, Tony, and Norma Schroder. "Ernest Gallo, 1909–2007: A Life in Wine." Journal of Wine Economics 2, no. 2 (2007): 109–28. http://dx.doi.org/10.1017/s1931436100000377.

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Everyone knows the name Ernest Gallo. With his brother Julio they started the E&J Gallo Winery in Modesto, California in 1932. In 70 years the winery grew to be the largest in the world. Some evidence of the scale of the Gallo Winery's operations can be found in the interview itself.“We will crush this year [1971] somewhere around 650,000 tons of grapes. We will produce only somewhere in the area of 50,000 tons” (Gallo, 1995, p.31).A ton of grapes produces about 150 gallons of wine (Gallo, 1995). In 1971 the Gallo winery produced about 105,000,000 gallons of wine. That's a large operation by any standard.This paper is based on an interview with Ernest Gallo conducted during the period 1969–1971 by the Regional Oral History Office, Bancroft Library, University of California, Berkeley.
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McDougall, Gordon, and Larry Lockshin. "Tanunda Winery." International Journal of Wine Marketing 12, no. 3 (March 2000): 48–69. http://dx.doi.org/10.1108/eb008714.

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Treacynthia, Agatha, and Putri Kusuma Sanjiwani. "Kapasitas Sababay Winery Tour Sebagai Daya Tarik Wisata Buatan Unggul Di Desa Medahan, Gianyar, Bali." JURNAL DESTINASI PARIWISATA 9, no. 1 (June 30, 2021): 86. http://dx.doi.org/10.24843/jdepar.2021.v09.i01.p10.

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Sababay Winery is a lokal wine company that has wine tourism which focus on winery tour. The purpose of this research is to find out about winery tour activities and its capability as a superior, artificial tourist attractions in Medahan village. The research methods are using qualitative method with primary dan secondary data types. The methods of collecting data are through interviews, observations and documentations. The methods of determination of informants are purposive sampling.The result of this research, Sababay Winery tour is a tour that explain about how to make wine directly also trying some wine that Sababay Winery has and in the capacity of winery tour as superior artificial tourist attractions. This research explains about how to make wine instantly from its factory, along with ‘wine testing’ which the company has. Explaining privileges and superiority of wines made by Sababay Winery so that they are able to become other lokal wine competitors in Bali. The Sababay Wine Factory empowers human resources from the village of Medahan to become a reliable and trained workforce for the welfare of the lokal community. Sababay Winery is trying its best in helping development of Medahan village by holding CSR activities for Medahan village.Keyword: Sababay Winery tour, Wine Tourism, Artificial Tourist Attraction
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Kim, Hyojin, and Mark A. Bonn. "Authenticity." International Journal of Contemporary Hospitality Management 28, no. 4 (April 11, 2016): 839–59. http://dx.doi.org/10.1108/ijchm-05-2014-0212.

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Purpose Based on the theoretical debates involving authenticity and consumer behavior intentions, this exploratory research study aims to identify whether the authentic experiences of tourists visiting wineries affect their behavioral intentions. Design/methodology/approach A self-administered questionnaire was created to address authenticity issues within the context of the on-site winery experience and how they ultimately affected behavioral intentions according to selected demographic characteristics. Adapting Wang’s categorization of authenticity as being composed of three dimensions, a total of 13 questions were developed and used to obtain consumer data. To determine whether these three dimensions related to authenticity affected visitors’ behavioral intentions within the context of the winery experience, a standard multiple regression procedure was used at a levels = 0.05 and 0.01. Findings The findings show that authentic characteristics play a substantial role in the behavioral intentions of winery tourists. Interestingly, there were no significant relationships between a visitor’s willingness to recommend wineries and the on-site winery experience, presentation of wine bottle labeling and impressions about the overall winery experience. Research limitations implications Because this was an exploratory study, repeated applications of this experiment must be conducted in many other global destinations where winery visits occur, to establish generalizable research findings. Future applications of this research study should consider introducing new variables to further measure authenticity related to on-site winery visits, not only to build upon these study findings but also to assist the wine industry marketing professionals in acquiring a better understanding of the relationship between authenticity, as related to on-site winery visits, and the behavioral intentions of winery visitors. Practical implications This study’s findings will help to better understand the behavioral intentions of winery visitors based upon the perceived authenticity levels of on-site winery experiences. The results provide strategic and developmental directions for wine industry professionals, winery owners, wine producers and wine destination marketing organizations to more accurately promote winery visits, products and destinations. Originality/value Although authenticity and wine tourism have both received much attention as research topics, no research, to date, has addressed the importance of perceived authenticity, as applied to the on-site winery visit, within the overall wine tourism experience and its effect upon visitor intentions. This study endeavored to quantify the attributes of authenticity that are specific to winery tourism and consumer behavior issues.
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Lee, Jenni Soo-Hee, Dan McCole, and Don Holecek. "Exploring Winery Visitors in the Emerging Wine Regions of the North Central United States." Sustainability 12, no. 4 (February 22, 2020): 1642. http://dx.doi.org/10.3390/su12041642.

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Most of the pioneering studies related to wineries were conducted in famous wine regions, the results of which were not especially applicable to the small and emerging wineries in the United States. These wineries rely heavily on visitors’ on-site purchases; this highlights the importance of understanding winery visitors’ behaviors. This study explored the sequential relationships among winery visitors’ pre-trip characteristics (motivation, wine involvement), on-site experiences (perceived value), and post-trip evaluations (satisfaction, place attachment, winery loyalty). Intercepted winery visitors provided their e-mail addresses and were sent an online survey. Partial-least-squares structural equation modeling results showed that leisure-motivated and low wine-involved visitors perceive more diverse values in their winery experiences. Visitors’ perceived services, social benefits, and wine-quality values contributed to the positive post-trip evaluations. Winery owners stand to benefit from this research by being able to design winery experiences that are highly valued. Limitations are discussed and future research is suggested.
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Stergiou, Dimitrios P., David Airey, and Alexandros Apostolakis. "The winery experience from the perspective of Generation Z." International Journal of Wine Business Research 30, no. 2 (June 18, 2018): 169–84. http://dx.doi.org/10.1108/ijwbr-03-2017-0018.

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Purpose The purpose of this paper is to investigate the wine tourism experience from the perspective of Generation Z adults in Greece, following an actual winery visit. Design/methodology/approach Responses were obtained from a total of 306 respondents drawn from student groups visiting a winery in the Achaia region of the Peloponnese, Western Greece, using convenience sampling. A list of winescape attributes was adopted for testing and used to structure self-administered questionnaires. The data collected were analysed using a factor-analytic and importance-performance analysis framework. Findings Five factors that promote understanding of the desired wine tourism experience of Generation Z adults were identified, namely, cost considerations and wine and entertainment both perceived to be important but the winery’s performance on the same was poor, destination attributes and service staff both perceived to be important with good performance and learning about wine perceived to be unimportant with low performance. Originality/value This is the first academic study focusing specifically on the winery experience from the perspective of Generation Z. As such, it has provided new and useful insights for researchers and managers in the wine industry concerning the experience of this under-researched generational cohort.
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Bebber, Suélen, Ana Paula Graciola, and Gabriel Sperandio Milan. "Creating bonds with customers as a result of winery visitation." REBRAE 8, no. 1 (July 27, 2015): 100. http://dx.doi.org/10.7213/rebrae.08.001.ao07.

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The built environment for wine production, the whole winery infrastructure, its architecture, and the staff involved, the implementation context and the services offered have become important elements to attract tourists to visit wineries that seek for competitive advantage. This way, the aim is to identify the attributes related to winery visitation that enable the customer to create bonds to return to the place, indicate the winery to friends and also keep buying from the winery. Therefore, it was implemented a survey research with a structured questionnaire based on the literature related to the context of the study, in a winery located in Vale dos Vinhedos, in the city of Bento Gonçalves (RS). The research had an exploratory and quantitative feature and the data was analyzed by applying multivariate data analysis. The conclusions show that to establish bonds with the customer from the winery visitation requires more than a good wine and a quality service, but results from an emotional connection between the visitor and the winery, in which increasing the satisfaction with the built environment consequently increases the general satisfaction with the winery, upgrading the company’s image created in the visitors mind, being remembered in the purchase moment, enabling the negotiations growth, the customer retention and loyalty with the brand.
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Alant, Karin, and Johan Bruwer. "Winery visitation sets." International Journal of Wine Business Research 22, no. 2 (June 8, 2010): 191–210. http://dx.doi.org/10.1108/17511061011061748.

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Abdo, Hany, Claudia R. Catacchio, Mario Ventura, Pietro D’Addabbo, Francesco Maria Calabrese, Julie Laurent, Vanessa David-Vaizant, Hervé Alexandre, Michèle Guilloux-Bénatier, and Sandrine Rousseaux. "Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery." Beverages 6, no. 1 (February 12, 2020): 9. http://dx.doi.org/10.3390/beverages6010009.

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The aim of this work was to study the fungal colonization of a new winery over time, specifically for Saccharomyces cerevisiae. Therefore, we analyzed the flora present before the arrival of the first harvest on the floor, the walls and the equipment of this new winery by Illumina MiSeq. The genus Saccharomyces (≤0.3%) was detected on floor and equipment but the presence of S. cerevisiae species was not reported. Wild S. cerevisiae strains were isolated from a ‘Pied de Cuve’ used during the first vintage to ensure the alcoholic fermentation (AF). Among 25 isolates belonging to this species, 17 different strains were identified highlighting a great intraspecific diversity. S. cerevisiae strains were also isolated from different vats throughout the spontaneous fermentations during the first vintage. The following year, some of these strains were isolated again during AF. Some of them (four) were found in the winery equipment before the arrival of the third harvest suggesting a potential colonization by these strains. To better understand what promotes the yeast colonization of the winery’s environment, the ability to form a biofilm on solid surfaces for eight colonizing or non-colonizing strains was studied. This capacity, different according to the strains, could partly explain the colonization observed for certain strains.
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Dissertations / Theses on the topic "Winery"

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Yang, Xiaowan. "Xiao Winery." Thesis, Virginia Tech, 2015. http://hdl.handle.net/10919/56670.

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I focused my thesis on making an architecture of translucency and transparency that creates a veil between the interior and exterior environment. It has a presence while remaining permeable. I feel that the form of the architecture should not stand out, but should function as a framework for enhancing the surrounding environment which is the most attractive exhibition. I chose a winery to be my project to fulfill this idea. Wineries are the places where people enjoy the vineyard, and get away from the city. Also, a winery is unlike other types of buildings that have a simple function. When you go to a winery, you don't just go to taste wine. You go for the whole experience. From the moment you arrive at the site, you see the grapes and begin to see the process of how wine is made. When you go inside, you see the machinery and the barrels, and finally you taste the wine. So the design of the winery goes beyond being just a room to taste wine in. It tells a story.
Master of Architecture
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Nafpliotis, Irene. "Pneuma in Winery." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/43652.

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"Pneuma" comes from the greek word (Pnein) meaning "breath", "wind"as well as the vital spirit the "soul". Warm, cool, humid, airy are all important parts of our experience of a place, they influence what we choose to do there but also how we feel about the space. Thermal qualities are important in the architects initial conception and could influence all phases of design. Airflow is as important to the human body as it is in a building. The goal of my thesis was to produce architecture that brings "Pneuma" or life and spirit in to the building through natural ventilation system. The project is a winery, in Barbousville Virginia. The situation and orientation of the building is based on the air movement in the site and the view to the outside. The main idea of my thesis is to bring air through pipes from the center of the building representing the main aorta of the human body as well as the Pnuema of the winery.
Master of Architecture
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Malandra, Lida 1975. "Biodegradation of winery wastewater." Thesis, Stellenbosch : University of Stellenbosch, 2003. http://hdl.handle.net/10019.1/16385.

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Thesis (MSc)--University of Stellenbosch, 2003.
ENGLISH ABSTRACT: Large volumes of wastewater are generated annually during the grape harvest season from various processing and cleaning operations at wineries, distilleries and other wine-related industries. South African regulatory bodies dictate that wastewater should have a pH of 5.5 to 7.5 and a chemical oxygen demand (COD) lower than 75 mg/L. However, winery wastewater has a typical pH of 4 to 5 and a COD varying between 2 000 and 12 000 mg/L. Urban wineries channel the wastewater to local sewage treatment facilities and are often heavily fined for exceeding governmental requirements. Rural wineries usually have little or no treatment operations for their wastewater and it is often irrigated onto crops, which may result in environmental pollution and contamination of underground water resources. Various criteria are important in choosing a wastewater treatment system, such as an ecofriendly process that is flexible to withstand various concentration loads and characteristics, requiring low capital and operating costs, minimal personal attention and do not require too much land. In this study, a large variation in COD, pH and chemical composition of the winery wastewater was observed that could be related to varying factors such as the harvest load, operational procedures and grape variety. Wastewater from destemming and pressing operations contained higher concentrations of glucose, fructose and malic acid, which originated from the grape berries. The fermentable sugars (glucose and fructose) contributed to almost half of the COD with a smaller contribution from ethanol and acetic acid. The low pH can be ascribed to relative high concentrations of organic acids in the wastewater. The efficacy of biological treatment systems depends strongly on the ability of microorganisms to form biofilm communities that are able to degrade the organic compounds in the wastewater. Preliminary identification of microorganisms that naturally occur in winery wastewater indicated the presence of various bacterial and yeast species that could be effective in the biological treatment of the wastewater. When evaluated as pure cultures under aerobic conditions, some of the yeast isolates effectively reduced the COD of a synthetic wastewater, whereas the bacterial isolates were ineffective. The most effective yeast isolates were identified as Pichia rhodanensis, Kloeckera apiculata, Candida krusei and Saccharomyces cerevisiae. Our search for cost-effective biological treatment systems led to the evaluation of a Rotating Biological Contactor (RBC) for the treatment of winery wastewater. The RBC was evaluated on a laboratory scale with 10% (v/v) diluted grape juice and inoculated with a mixed microbial community isolated from winery wastewater. The results showed a reduction in the COD that improved with an extended retention time. Evaluation of the RBC on-site at a local winery during the harvest season resulted on average in a 41% decrease in COD and an increase of 0,75 pH units. RFLP analysis of the biofilm communities within the RBC confirmed a population shift in both the bacterial and fungal species during the evaluation period. The most dominant yeast isolates were identified with 18S rDNA sequencing as Saccharomyces cerevisiae, Candida intermedia, Hanseniaspora uvarum and Pichia membranifaciens. All these species are naturally associated with grapes and/or water and with the exception of Hanseniaspora uvarum, they are able to form either simple or elaborate pseudohyphae.
AFRIKAANSE OPSOMMING: Groot hoeveelhede afloopwater word jaarliks gedurende die druiwe-oestyd deur verskeie prosessering- en skoonmaakoperasies deur wynkelders, distilleer- en ander wynverwante industrieë gegenereer. Suid-Afrikaanse beheerliggame vereis dat afloopwater ‘n pH van 5.5 tot 7.5 en ‘n chemiese suurstofbehoefte (COD) van minder as 75 mg/l moet hê. Kelderafloopwater het egter gewoonlik ‘n pH van 4 tot 5 en ‘n COD van 2 000 tot 12 000 mg/L. Stedelike wynkelders voer die afloopwater na ń plaaslike rioolsuiweringsaanleg wat dikwels tot swaar boetes vir oortreding van die wetlike vereistes lei. Plattelandse wynkelders het gewoonlik min of geen behandelingsprosesse vir hul afloopwater nie en gebruik die water dikwels vir gewasbesproeiing, wat tot omgewingsbesoedeling en kontaminasie van ondergrondse waterbronne kan lei. Verskeie kriteria is belangrik in die keuse van ‘n waterbehandelingstelsel, byvoorbeeld ‘n omgewingsvriendelike proses wat verskillende konsentrasieladings en samestellings kan hanteer, ‘n lae kapitaal- en bedryfskoste en minimale persoonlike aandag vereis en min ruimte benodig. Hierdie studie het getoon dat kelderafloopwater ‘n groot variasie in COD, pH en chemiese samestelling het wat met wisselende faktore soos die oeslading, operasionele prosesse en selfs die druifkultivar verband kan hou. Afloopwater van ontstingeling- en parsoperasies het hoër konsentrasies glukose, fruktose en appelsuur wat van die druiwekorrels afkomstig is. Die fermenteerbare suikers (glukose en fruktose) dra tot amper 50% van die COD by, met ‘n kleiner bydrae deur etanol en asynsuur. Die lae pH kan grootliks aan organiese sure in die afloopwater toegeskryf word. Die effektiwiteit van biologiese behandelingstelsels steun sterk op die vermoë van mikroorganismes om biofilmgemeenskappe te vorm wat die organiese verbindings in die afloopwater kan afbreek. Voorlopige identifikasie van mikro-organismes wat natuurlik in wynafloopwater voorkom, het die teenwoordigheid van verskeie bakteriese en gisspesies aangedui. Evaluering van hierdie isolate onder aërobiese toestande het getoon dat sommige van die gis-isolate die COD van ‘n sintetiese afloopwater effektief kon verlaag, terwyl die bakteriese isolate oneffektief was. Die mees effektiewe gis-isolate is as Pichia rhodanensis, Kloeckera apiculata, Candida krusei en Saccharomyces cerevisiae geïdentifiseer. Ons soektog na ‘n koste-effektiewe biologiese behandelingsisteem het tot die evaluering van ‘n ‘Rotating Biological Contactor’ (RBC) vir die behandeling van afloopwater gelei. Die RBC is op laboratoriumskaal met 10% (v/v) verdunde druiwesap geëvalueer en met ‘n gemengde mikrobiese gemeenskap wat uit afloopwater geïsoleer is, innokuleer. Die resultate het ‘n verlaging in die COD getoon wat met ‘n langer retensietyd verbeter het. Evaluering van die RBC by ‘n plaaslike wynkelder gedurende die oesseisoen het gemiddeld ‘n verlaging van 41% in die COD en ‘n verhoging van 0,75 pH eenhede getoon. RPLP analise van die biofilmgemeenskappe in die RBC het ‘n bevolkingsverskuiwing in beide die bakteriese en swamspesies aangetoon. Die mees dominante gisspesies is met 18S rDNA volgordebepaling as Saccharomyces cerevisiae, Candida intermedia, Hanseniaspora uvarum en Pichia membranifaciens geïdentifiseer. Al hierdie spesies word gewoonlik met druiwe en/of water geassosieer en is, met die uitsondering van Hanseniaspora uvarum, in staat om òf eenvoudige òf komplekse pseudohife te vorm.
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Bittle, Mark Tracy. "Bartletts Maine estate winery." Thesis, Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/53202.

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A house is a place of solitude, refuge dnd intimacy. A winery is a place of meeting, time and vulnerability. This thesis integrates the public realms of a winery and the private domain of a house using concrete walls as barriers, boundaries and structure.
Master of Architecture
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Jones, Kevin William. "Grounded Figure: A Winery." Thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/10047.

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The nature of figure-ground relationships and their potential for use as a tool for architectural composition was investigated through the design of a winery. Included in the winery were facilities accomodating both the production and consumption of wine. These programmatic elements were used as guides for the development of multiple figure-ground relationships at a variety of scales. In addition, the dialogue between different figures as well as the careful development of the backdrop surfaces were topics of study. Several design strategies were employed to create relationships between figure elements and their backdrops, including the insertion of volumes into and through one another, the careful development of material and surface, and light. From this work, as well as previous projects, several key findings can now be articulated concerning the potential use of figure-ground relationships in the development of a work of architecture. These include the need to optimize the proportion of figure(s) relative to a given background and the key role that the disposition of figures relative to one another plays in the development of a meaningful figure-ground relationship.
Master of Architecture
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Klimešová, Naďa. "Stavba v krajině - Winery." Master's thesis, Vysoké učení technické v Brně. Fakulta architektury, 2009. http://www.nusl.cz/ntk/nusl-215605.

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What’s a building in the landscape like? It’s not indifferent. It uses but doesn’t abuse. It doesn’t compete. It is not indifferent The theme of the project is the road – as progress, as an element of composition. It starts among the vineyards and ends with a view of the hills of Pálava, the dominant feature of the landscape. In the middle, the road is enclosed by houses and passes through a large frame which creates a picture of the landscape that changes with time. Henceforth, the building is not just a building; it is also a frame through which we see an endless number of pictures. It uses but doesn’t abuse The buildings of the winery and of the wine research institute are designed according to the principles of sustainability and are as environmentally friendly as possible. Built with wooden panels on a barren plot of land, they make use of waste water. Does not compete The buildings are located amid the vineyards with a view of the Pálava hills. From the distance, they appear to blend with the landscape thanks to the climbing vines on the outside walls.
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Vacková, Michaela. "Stavba v krajině - Winery." Master's thesis, Vysoké učení technické v Brně. Fakulta architektury, 2009. http://www.nusl.cz/ntk/nusl-215607.

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The theme of my thesis deals with a winery near to the village Strachotín next to the Protected Landscape Area Pálava. It focuses, in particular, on the design of this object which serves not only to processing and producing of wine but also for degustation followed by the tour of wine production. Another part of my thesis is the design of accommodation, restaurant and wellness center by the means of using low-energy buildings, their various construction systems and natural materials. The whole conception is based on the overall potential of the territory, using the local sources and supporting the economic and social development of the area.
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Stachová, Ilona. "Stavba v krajině - Winery." Master's thesis, Vysoké učení technické v Brně. Fakulta architektury, 2009. http://www.nusl.cz/ntk/nusl-215608.

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The project includes not only a winery, but also a hotel complex, including a rehabilitation center. The winery includes also a place for wine tasting and presentation, where visitors can learn not only the history of the surroundings, but also the history and the present of the wine production. The main goal of the project was to maximize the potential of the site. In my opinion, the potential lies especially in the beautiful views of Novomlýnská dam and the scenery of Pálava hils. The whole precinct is therefore situated on the southern outskirts of the site where the views are most beautiful and its shape follows the contour line. The buildings are designed to be environmentally friendly and energy efficient. The main material used is wood. The project makes use of heat pumps for heating, solar collectors for water heating, and meteoric water utilization…
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Tonyková, Daniela. "Stavba v krajině - Winery." Master's thesis, Vysoké učení technické v Brně. Fakulta architektury, 2009. http://www.nusl.cz/ntk/nusl-215609.

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The idea behind the project is the location of the wine factory, together with the craft in one clearly defined object, which allows a very simple operational links for the smallest area and farmyards. The production of wine is hidden in a simple blocks below the surface of the land. Above the ground are visible three blocks, which gradually diminishes to the north, and among them are wind permeable courtyards. The largest object, in the visual communication with Pálava, is building on the side devoted to visitors. There is located room for tasting and for a variety of events and also for the presentations and sale of wine. Over the small court dedicated for visitors and various cultural events consequents block needed for the winery - grapes import, export and the location of all small machinery needed for the cultivation of the vine. The middle building is to use for pedestrians from the south and for the machinery from the north. There is also the farmyard serving for the cooperage. All objects are linked by materials and helps of the wood-steel construction to break down simple blocks, which is covered with the wild wine that in the season beautifully change color.
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Krajčírová, Barbora. "Stavba v krajině - Winery." Master's thesis, Vysoké učení technické v Brně. Fakulta architektury, 2009. http://www.nusl.cz/ntk/nusl-215610.

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Assignment of the master's thesis is, to design winery, with possibility of accommodation. The aim, is to create a comprehensive urban - architectural project of area, which is based on the use of local resources to support rural, economic and social development in the region of South Moravia. The area is situated on the outskirts of the village Strachotín, which is part of the site Novomlýnska nádrž. The urban concept should attract people, not just domestic, but also international clients, because of the proximity to Austria, Slovakia borders, and because of a good connection to the highway D2. Important was, to create a supporting function_WELLNESS, which complements the lack of capacity of the accommodation and offers services that are not around. A prerequisite, for immediate gripping the concept in the country, is also the existence of several hiking, biking, wine routes which pass through the area. The good thing is a close proximity to water, which I use in eco - energy concept, but also for recreation, relaxation purposes. The core project is the integration of new technologies in wine production, architecture, town planning, to create facilities, operating with minimum power consumption and minimal burden on nature. From the operational point of view, I separated the two ongoing operation of buildings-WELLNESS-located at the bottom of the plot, with access from Sklepní street, and linked with water. -WINERY- with accessing comunication from the existing path, with the possibility to access directly to winery by 3m wide drivable pavement and with beautiful views . Buildings are connected with educational wine route. Visually, the project is built on the use of excavated soil, formed in the mounds, which should symbolize "volumes exserted from the ground" with the metaphorical meaning of interface with nature. Urban and architectural design is in a harmony with the country - respects terrain conditions, using solar energy, and natural material solution that is designed in its crude form.
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Books on the topic "Winery"

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Storm, David R. Winery Utilities. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-6973-9.

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Storm, David R. Winery Utilities. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-5282-4.

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ed, Datz Christian, and Kullmann Christof ed, eds. Winery design. Dusseldorf: Tenues Publishing Group, 2006.

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The homebuilt winery. North Adams, MA: Storey Pub., 2012.

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Neff, Lyle. Bizarre winery tragedy. Vancouver: Anvil Press, 2005.

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The California winery guide. North Hollywood, Calif: Panoply Publications, 2008.

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Mielzynski-Zychlinski, Peter G. The story of Hillebrand Estates Winery. Toronto: Key Porter Books, 2001.

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Alain, Proust, ed. Nederburg: The first two hundred years. Cape Town: Struik Publishers, 1992.

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Sonoma: The ultimate winery guide. 2nd ed. San Francisco: Chronicle Books, 2005.

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Tim, Hall, ed. Winery dogs of Walla Walla. [Walla Walla, Wash.?]: Winery Dogs of Walla Walla Pub., 2007.

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Book chapters on the topic "Winery"

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Vine, Richard P., Ellen M. Harkness, and Sally J. Linton. "Winery Design." In Winemaking, 159–75. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0733-8_6.

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Vine, Richard P., Ellen M. Harkness, Theresa Browning, and Cheri Wagner. "Winery Design." In Winemaking, 153–63. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-2656-5_6.

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Zoecklein, Bruce W., Kenneth C. Fugelsang, Barry H. Gump, and Fred S. Nury. "Winery Sanitation." In Wine Analysis and Production, 272–79. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6967-8_17.

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Fugelsang, Kenneth C. "Winery Sanitation." In Wine Microbiology, 159–68. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_7.

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Zoecklein, Bruce W., Kenneth C. Fugelsang, Barry H. Gump, and Fred S. Nury. "Winery Sanitation." In Wine Analysis and Production, 272–79. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-6978-4_17.

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Storm, David R. "Introduction." In Winery Utilities, 1–16. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-5282-4_1.

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Storm, David R. "Fire Protection Systems." In Winery Utilities, 288–348. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-5282-4_10.

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Storm, David R. "Solid Waste Systems." In Winery Utilities, 349–81. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-5282-4_11.

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Storm, David R. "Winery Utilities and Health and Safety Programs." In Winery Utilities, 382–424. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-5282-4_12.

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Storm, David R. "Electrical Systems." In Winery Utilities, 17–44. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-5282-4_2.

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Conference papers on the topic "Winery"

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Mann, Jessica C., Meghan L. Abramczyk, Matthew R. Andrews, Jessica A. Rothbart, Robyn M. Small, and R. Reid Bailey. "Sustainability at Kluge Estate vineyard and winery." In 2010 IEEE Systems and Information Engineering Design Symposium (SIEDS). IEEE, 2010. http://dx.doi.org/10.1109/sieds.2010.5469654.

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Bakan, Rikard, Dejan Tubić, and Božidar Jaković. "ASSOCIATING TO CREATE UNIQUE TOURIST EXPERIENCES OF SMALL WINERIES IN CONTINENTAL CROATIA – OPPORTUNITIES AND CONSTRAINTS." In Tourism in Southern and Eastern Europe 2021: ToSEE – Smart, Experience, Excellence & ToFEEL – Feelings, Excitement, Education, Leisure. University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. http://dx.doi.org/10.20867/tosee.06.4.

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Purpose – the purpose of this paper is to explore the possibilities of creating an integrated tourist product based on traditional wine production, wine culture and gastronomy, heritage and customs on the example of a small wine-growing area in Virovitica-Podravina County. Methodology – the authors of this paper wanted to examine the views and attitudes of small winery owners considering possibilities of developing a wholesome oeno-gastro experience. Based on the studied literature connected with wine and gastrotourism and the experience economy, as well as based on a field research of the mentioned area, the authors have conducted a structured in-depth interview with the president of Pitomača vine growers’ association and focus group with five winery owners to obtain information on their familiarity with scattered hotel models and the concept of unique tourism products based on the experience economy. Following the interview and data obtained through a focus group, a survey was conducted on a sample of fifteen respondents with the purpose of examining the attitudes of winery owners towards the opportunities and limitations for the development of this tourist product. Findings – the data obtained through the survey indicate the fact that most of the respondents are not familiar with the concept of scattered hotels or the opportunities provided by the market with the development of modern, personalized tourist experiences. Even though the respondents see the potential for developing such tourist product in the examined area, they encounter many obstacles in their reflection, which limits their inclusion in the tourist offer. Contribution – this paper can contribute to raising the awareness of local stakeholders for developing a unique offer by evaluating the existing, unused resources.
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Madjar, Roxana Maria. "EVALUATION OF COMPOSTED WINERY WASTES REUSED AS FERTILIZER." In 14th SGEM GeoConference on ENERGY AND CLEAN TECHNOLOGIES. Stef92 Technology, 2014. http://dx.doi.org/10.5593/sgem2014/b42/s18.012.

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Brian K Corwin, Thomas C Petty, and Kevin Michael Sherman. "Fixed Film Pretreatment of Winery Wastewater Using BioCOIRT." In Eleventh Individual and Small Community Sewage Systems Conference Proceedings, 20-24 October 2007, Warwick, Rhode Island. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.24005.

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Wen, Haitao, Jian Tong, and Shun Yao. "Demand Chain Management for New World Winery: Key Features of Chinese Wine Market." In International Conference of Logistics Engineering and Management (ICLEM) 2010. Reston, VA: American Society of Civil Engineers, 2010. http://dx.doi.org/10.1061/41139(387)613.

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Luna, Ricardo, Mauricio Araya, Jose Caris, and Jose Cuevas-Valenzuela. "A Digital Platform for the Management of Grapes and Wine Quality in the Winery." In 2020 39th International Conference of the Chilean Computer Science Society (SCCC). IEEE, 2020. http://dx.doi.org/10.1109/sccc51225.2020.9281240.

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Glenn Dombeck, P.E., and Maher Tleimat. "Selection of An Appropriate Winery Process Wastewater Treatment Technology." In Eleventh Individual and Small Community Sewage Systems Conference Proceedings, 20-24 October 2007, Warwick, Rhode Island. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.24018.

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Shipley, Margaret F., David Olson, and Andre de Korvin. "Using fuzzy logic based evidence for Bulgarian winery market competitiveness." In NAFIPS 2008 - 2008 Annual Meeting of the North American Fuzzy Information Processing Society. IEEE, 2008. http://dx.doi.org/10.1109/nafips.2008.4531212.

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Johnson, Melody Blythe, and Mehrab Mehrvar. "Quantifying Water Use, Conservation and Footprint in the Winery Industry." In The 5th International Conference of Recent Trends in Environmental Science and Engineering (RTESE'21). Avestia Publishing, 2021. http://dx.doi.org/10.11159/rtese21.301.

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Jorge, Nuno, Ana R. Teixeira, Leonilde Marchão, Marco S. Lucas, and José A. Peres. "Plants as Natural Organic Coagulant Powders for Winery Wastewater Treatment." In IECHo 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/iecho2022-12487.

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Reports on the topic "Winery"

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Galitsky, Christina, Ernst Worrell, Anthony Radspieler, Patrick Healy, and Susanne Zechiel. BEST Winery Guidebook: Benchmarking and Energy and Water SavingsTool for the Wine Industry. Office of Scientific and Technical Information (OSTI), October 2005. http://dx.doi.org/10.2172/862318.

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Shoop, Sally, Clifford Witte, Sebastian Karwaczynski, Clifton Ellis, Eoghan Matthews, Steven Bishel, Barry Bomier, et al. Improving winter traction for vehicles in northern operations. Engineer Research and Development Center (U.S.), December 2021. http://dx.doi.org/10.21079/11681/42524.

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As part of the campaign to increase readiness in northern regions, a near commercial off-the-shelf (COTS) solution was identified for the High Mobility Multipurpose Wheeled Vehicle (HMMWV); and used to assess the suitability of commercially available winter tires for operational deployment. Initial performance evaluations conducted during the winters of 2020 and 2021 demonstrated and quantified significant improvements to traction and handling on a variety of winter surfaces. User feedback from United States Army Alaska (USARAK) Soldiers confirmed these results in an operational environment. Results of this study provide new winter tire specifications for the Army and justify the procurement of a HMMWV winter tire for improved safety and capability for US Soldier and vehicle fleet needs. The data and Soldier evaluations support attaining a National Stock Number (NSN) and provide data to develop models of winter vehicle performance that include the impact of winter tires and chains. This work also paves the way for future development and procurement of winter tires for vehicles where COTS solutions are unavailable. The motivation is to provide Soldiers with state-of-the-art winter tires to increase safety, capability, and operational compatibility with North Atlantic Treaty Organization (NATO) partners in the European Theater of Operations, and mobility superiority in all environments.
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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.

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Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.
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Tabor, Paul, and Paul A. Domoto. Evaluation of Wines from the Cold Hardy Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2014. http://dx.doi.org/10.31274/farmprogressreports-180814-424.

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Desai, Jairaj, Jijo K. Mathew, Woosung Kim, Mingmin Liu, Howell Li, Jeffrey D. Brooks, and Darcy M. Bullock. Dashboards for Real-time Monitoring of Winter Operations Activities and After-action Assessment. Purdue University, 2020. http://dx.doi.org/10.5703/1288284317252.

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The Indiana Department of Transportation (INDOT) operates a fleet of nearly 1100 snowplows and spends up to $60M annually on snow removal and de-icing as part of their winter operation maintenance activities. Systematically allocating resources and optimizing material application rates can potentially save revenue that can be reallocated for other roadway maintenance operations. Modern snowplows are beginning to be equipped with a variety of Mobile Road Weather Information Sensors (MARWIS) which can provide a host of analytical data characterizing on-the-ground conditions during periods of wintry precipitation. Traffic speeds fused with road conditions and precipitation data from weather stations provide a uniquely detailed look at the progression of a winter event and the performance of the fleet. This research uses a combination of traffic speeds, MARWIS and North American Land Data Assimilation System (NLDAS) data to develop real-time dashboards characterizing the impact of precipitation and pavement surface temperature on mobility. Twenty heavy snow events were identified for the state of Indiana from November 2018 through April 2019. Two particular instances, that impacted 182 miles and 231 miles of interstate at their peaks occurred in January and March, respectively, and were used as a case study for this paper. The dashboards proposed in this paper may prove to be particularly useful for agencies in tracking fleet activity through a winter storm, helping in resource allocation and scheduling and forecasting resource needs.
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Jaccoma, Andrew. Carsey Perspectives: Saving Salt, Protecting Watersheds, in Winter Road Maintenance. Highlights from a Social Venture Innovation Challege Winner. University of New Hampshire Libraries, 2016. http://dx.doi.org/10.34051/p/2020.258.

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Guthrie, Jr., George Drake. Powerwall for Winberg. Office of Scientific and Technical Information (OSTI), August 2018. http://dx.doi.org/10.2172/1467316.

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Hwang, Chanmi G. Daffodils-Enduring Winter. Ames: Iowa State University, Digital Repository, 2013. http://dx.doi.org/10.31274/itaa_proceedings-180814-568.

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Sigvaldson, Hannah, and Sherry Haar. Winter Running Gear. Ames: Iowa State University, Digital Repository, 2013. http://dx.doi.org/10.31274/itaa_proceedings-180814-732.

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Andrews, Isaiah, Toru Kitagawa, and Adam McCloskey. Inference on Winners. Cambridge, MA: National Bureau of Economic Research, January 2019. http://dx.doi.org/10.3386/w25456.

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