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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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Saraiva, A., G. Rodrigues, H. Mamede, J. Silvestre, I. Dias, M. Feliciano, P. Oliveira e Silva, and M. Oliveira. "The impact of the winery's wastewater treatment system on the winery water footprint." Water Science and Technology 80, no. 10 (November 15, 2019): 1823–31. http://dx.doi.org/10.2166/wst.2019.432.
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Abstract In the Mediterranean region, water scarcity has already prompted concern in the wine sector due to the strong impact it has on vineyard productivity and wine quality. Water footprint is an indicator that takes account of all the water involved in the creation of a product and may help producers to identify hotspots, and reduce water consumption and the corresponding production costs. In recent years several studies have been reported on wine water footprint determination, but mostly focused on the viticulture phase or assuming no grey water footprint at the winery since it has a treatment system. In the framework of the WineWaterFootprint project a medium-size winery was monitored, with direct measurements, regarding determination of the blue and grey components of water footprint. The determined winery water footprint ranged from 9.6 to 12.7 L of water per wine bottle of 0.75 L, the wastewater produced being responsible for about 98%, which means that the grey component cannot be disregarded. The developed scenarios show that a potential reduction of 87% in winery water footprint can be obtained with almost no investment. The challenge of reducing the grey footprint is not in technology development, but rather in the proper maintenance and monitoring of treatment systems.
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Marks, Stanislaw, Jacek Dach, Jose Luis Garcia-Morales, and Francisco Jesus Fernandez-Morales. "Bio-Energy Generation from Synthetic Winery Wastewaters." Applied Sciences 10, no. 23 (November 25, 2020): 8360. http://dx.doi.org/10.3390/app10238360.
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In Spain, the winery industry exerts a great influence on the national economy. Proportional to the scale of production, a significant volume of waste is generated, estimated at 2 million tons per year. In this work, a laboratory-scale reactor was used to study the feasibility of the energetic valorization of winery effluents into hydrogen by means of dark fermentation and its subsequent conversion into electrical energy using fuel cells. First, winery wastewater was characterized, identifying and determining the concentration of the main organic substrates contained within it. To achieve this, a synthetic winery effluent was prepared according to the composition of the winery wastewater studied. This effluent was fermented anaerobically at 26 °C and pH = 5.0 to produce hydrogen. The acidogenic fermentation generated a gas effluent composed of CO2 and H2, with the percentage of hydrogen being about 55% and the hydrogen yield being about 1.5 L of hydrogen at standard conditions per liter of wastewater fermented. A gas effluent with the same composition was fed into a fuel cell and the electrical current generated was monitored, obtaining a power generation of 1 W·h L−1 of winery wastewater. These results indicate that it is feasible to transform winery wastewater into electricity by means of acidogenic fermentation and the subsequent oxidation of the bio-hydrogen generated in a fuel cell.
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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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Dressler, Marc, and Ivan Paunovic. "Not All Wine Businesses Are the Same: Examining the Impact of Winery Business Model Extensions on the Size of Its Core Business." Sustainability 13, no. 18 (September 9, 2021): 10117. http://dx.doi.org/10.3390/su131810117.
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The purpose of this paper is to examine the impact that various types of business model extensions (hospitality and tourism, online sales platforms, and sustainability) have on the winery business. The research is based on company data and online observations of N = 886 German wineries and deploys a content analysis, netnography, and structural equation modeling (SEM) in order to test the hypothesis on business model extensions of wineries, which have been set forth in the previous literature. The findings indicate that business model extensions related to online sales platforms have a positive impact on winery business size. These results mean that developing online sales platforms enlarges the winery BM (business model) size and type (manager-run, state-owned, or cooperatives). The paper presents in detail the impact of winery BM extensions on winery BM model type and size, thereby contributing to the literature on business model innovation.
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Pelegrín-Borondo, Jorge, Ruben Fernández Ortiz, and Lino Meraz-Ruiz. "Emotions among winery tourists: new vs old wine world." International Journal of Wine Business Research 32, no. 2 (September 23, 2019): 181–201. http://dx.doi.org/10.1108/ijwbr-01-2018-0005.
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Purpose This study aims to compare the influence of emotions produced by the wine and the winery visit on wine purchase intent at two destinations with different cultural views (old and new wine worlds). Design/methodology/approach A quantitative approach was adopted using a total sample of 600 tourists from two different wineries, one in La Rioja (Spain, Europe) and the other in Baja California (Mexico, North America). All the tourists surveyed at the European winery were European, and all the tourists surveyed at the North American winery were North American. Findings The results expand on previous research. At the tested wineries, the emotions produced by the wine (product) had a greater influence than those produced by the winery (environment); however, the intensity of their respective influences varied depending on whether the winery was in the new or old wine world. Research limitations/implications While the wine description was controlled by showing the same offer at both destinations, the winery visit experience was neither controlled nor controllable because the tours were real. Additionally, although the research variables were very similar in this study, the effect of differences in income between the tourists from the different regions was not considered. Practical implications Winery managers wishing to positively influence wine purchases at their establishments should focus their efforts on generating high positive emotions through the wine offer. They should also keep in mind the possible need for different approaches because of cultural differences between the tourists (North American or European) visiting the winery. To sell wine and build their brand, they should identify those tourists truly interested in wine. Originality/value Although the literature recognizes the influence of the emotions produced by the product and the environment on wine purchase intent, this is the first study to simultaneously compare the influence of the emotions generated by both the wine on offer (product) and the winery visit (environment) on wine purchase intent in tourists to two different wineries (new vs old wine world).
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Myga-Piątek, Urszula, and Oimahmad Rahmonov. "Winery regions as the oldest cultural landscapes: remnants, signs, and metamorphoses." Miscellanea Geographica 22, no. 2 (June 30, 2018): 69–80. http://dx.doi.org/10.2478/mgrsd-2018-0009.
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Abstract Considering the general typology of landscapes, winery landscapes are a subtype of agricultural landscapes. A winery landscape is an area in which the dominant land use or indigenous vegetation consists of extensive grapevine crops, that is, vineyards and/or areas covered by wild grapevines; where a specific wine culture has evolved, or grapes constitute an important part of the local diet. In this paper, winery landscapes are studied at two levels: typological (as a repeatable, specific type of area with precisely defined characteristic features), and regional (regional areas that are unique and individual). The authors analyze the evolution of winery landscapes over time and describe their natural and historical aspects. A wide range of factors were taken into consideration: historical and political, socio-economic, cultural and religious influences, as well as the natural environmental background. This paper aims to describe the evolution of winery landscapes in Europe and beyond by considering the Mediterranean Basin, Asia Minor, Transcaucasia, and Central Asia.
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Leri, Ifigeneia, and Prokopis Theodoridis. "The effects of the winery visitor experience on emotions, satisfaction and on post-visit behaviour intentions." Tourism Review 74, no. 3 (June 12, 2019): 480–502. http://dx.doi.org/10.1108/tr-07-2018-0092.
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Purpose This paper aims to explore the impact of the experience of a winery visit to the visitor’s emotions and the effect of these emotions on visitor’s intention to revisit and recommend a winery as consequences of visitor satisfaction. Design/methodology/approach The study adopted a multi approach of customer experience, suggesting that visitors base their experience perception on the servicescape attributes, other visitors’ suitable behaviours and their own yearn for cognitive learning and fun. Path analysis is adopted to measure the impact of these constructs on visitor’s emotions and the role of these emotions in predicting visitor’s satisfaction and behavioural intentions. Data are collected through a self-administered highly structured questionnaire, self-completed by respondents at each winery. A total of 615 usable responses are obtained from eight wineries. Findings The results indicate that emotions are arisen – in a context of wine tourism – as a result of visitor’s evaluation of winery environment (especially Atmospherics, Signage and Facilities), other visitors’ appropriate behaviour and visitor’s desire to learn something new and to have fun during the winery experience. Also, it is revealed that visitor’s emotions positively impact on his/her satisfaction, which in turn seems to be a significant predictor of his/her intention to revisit the winery and give positive word-of-mouth. Research limitations/implications The findings broaden the knowledge on visitor’s winery experience and its impact on visitor’s satisfaction and future behavioural intentions. However, because the study focuses only on winery visitors in Greece, the research results may lack generalizability. The application of the study to other wineries would allow for wider generalisations to be made from the results obtained. Practical implications The overall findings may have significant implications for wine tourism industries. Also, it might be beneficial for wineries in their effort to provide a more valuable experience to wine tourists and in increasing wine tourists’ loyalty. Originality/value The paper’s originality lies in providing information to clarify the relationships between the constructs of experience, visitor’s emotions, satisfaction and future behavioural intentions in a winery setting. Also, this study provides new and practical insights of winery experience in the Greek context, an area where very limited research has been conducted. Finally, this is one of the few studies that focus on more than two servicescape elements and their impact on visitor’s emotions.
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Meng, Yang. "Economic Opportunities of Qingdao Winery as a New Ecotourism Destination." Proceedings of Business and Economic Studies 5, no. 5 (October 26, 2022): 146–52. http://dx.doi.org/10.26689/pbes.v5i5.4309.
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The consumer psychology of consumers is constantly changing. Under the abundant material life, the emotional and personalized needs of consumers for products are highly valued. Winery tourism is a new ecotourism project. Its high-end and fashionable characteristics do not only meet consumers’ demand for personalized tourism, but also their pursuit for high-quality and fashionable leisure ways; thus, it has broad development prospects. At present, Qingdao winery tourism has begun to take shape, but in it faces problems in its development, especially in terms of resource integration and brand development. Therefore, taking the development of Qingdao winery tourism as an example, this paper puts forward several development countermeasures and policy objectives as well as provides a scientific analysis basis for the development of Qingdao winery tourism.
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Nisiotou, Aspasia A., Dimitra Dourou, Maria-Evangelia Filippousi, Ellie Diamantea, Petros Fragkoulis, Chryssoula Tassou, and Georgios Banilas. "Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria." BioMed Research International 2015 (2015): 1–8. http://dx.doi.org/10.1155/2015/508254.
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Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza and Nemea, were surveyed. LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (MLF). Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in fermenting musts.Pediococcus pentosaceusandLactobacillus graminiswere the most abundant LAB on grapes, whileLactobacillus plantarumdominated in fermenting musts from both regions. No particular structure ofLactobacillus plantarumpopulations according to the region of origin was observed, and strain distribution seems random. LAB species diversity in winery tanks differed significantly from that in vineyard samples, consisting principally ofOenococcus oeni. Different strains were analysed as per their enological characteristics and the ability to produce biogenic amines (BAs). Winery-associated species showed higher resistance to low pH, ethanol, SO2, and CuSO4than vineyard-associated isolates. The frequency of BA-producing strains was relatively low but not negligible, considering that certain winery-associatedLactobacillus hilgardiistrains were able to produce BAs. Present results show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine.
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Canziani, Bonnie Farber, and Dianne H. B. Welsh. "Website quality for SME wineries: measurement insights." Journal of Hospitality and Tourism Technology 7, no. 3 (August 1, 2016): 266–80. http://dx.doi.org/10.1108/jhtt-02-2016-0009.
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Purpose The study aims to offer a general review of website evaluation, with particular application to the winery tourism field. Automated website evaluation is explored as a complementary tool in the evaluation of small and medium enterprise (SME) winery websites. Design/methodology/approach The study adopted a mixed-method investigation including a critical review of winery website evaluation literature and analysis of winery website scores generated through a free service of a commercial automated evaluation scoring system. Findings No standards currently exist for winery website evaluation metrics and current evaluation processes suffer from human rater bias. An automated evaluation scoring system used in the study was able to discriminate between a sample of known best practice websites and other independently formed samples representing average wineries in the USA and in North Carolina. Research limitations/implications Wineries and other small business tourism firms can benefit by incorporating automated website evaluation and benchmarking into their internet strategies. Reported human rater limitations noted in manual evaluation may be minimized using automated rating technology. Automated evaluation system metrics tend to be updated more frequently and offer better alignment with trending consumer expectations for website design. Originality/value The current study used an automated website quality evaluation tool that serves to move winery website design efforts forward and supports the goals of reputation management for tourism businesses relying on internet marketing.
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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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Simeon, Roblyn, and Lutfus Sayeed. "Examining the Online Wine Tourism Experience of California Wineries." International Journal of Online Marketing 1, no. 1 (January 2011): 24–40. http://dx.doi.org/10.4018/ijom.2011010103.
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Online wine tourism is boosting the level of competition among wineries and wine regions around the world. This paper presents and extends a proven framework for examining the strategic orientation of winery web sites. By treating winery web sites as intensive information environments this paper shows how they can have a strategic impact on perceptions. Using a modified AIPD framework and statistical analyses, the authors show how certain California wineries are able to fully project the wine tourism experience online while targeting strategic perception goals that are effective at building virtual brand equity and boosting winery visitations at the same time. The result of this research indicates that it is possible to measure and evaluate both the web experience and the strategic perception aspects of winery web sites.
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Reckson Mulidzi, Azwimbavhi, and John Wooldridge. "Effect of Irrigation with Diluted Winery Wastewater on Enzyme Activity in Four Western Cape Soils." Sustainability in Environment 1, no. 2 (October 11, 2016): 141. http://dx.doi.org/10.22158/se.v1n2p141.
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<p><em>Irrigating vineyards with winery wastewater is an established practice. However, the effect of this water on soil enzyme activity is unknown. Soils from four vineyard areas were irrigated, in pots, over four simulated seasons with municipal water, and with winery wastewater diluted to a chemical oxygen demand of 3000 ml/L. Urease, β-glucosidase and phosphatase activities were determined after each season. The experimental soils were: an alluvial vineyard soil from Rawsonville (RS), an aeolian veld soil from Lutzville (LS), and shale (SS)—and granite (SG)—derived soils from Stellenbosch. Compared with municipal water, irrigating with winery wastewater significantly (p = 0.05) increased urease activity in all four soils, and promoted β-glucosidase activity in SS and SG. Conversely, winery wastewater suppressed phosphatase activity in the RS, SH and SG soils. Averaged over all soils, winery wastewater promoted the activity of β-glucosidase and urease, but suppressed that of phosphatase. All-treatment enzyme activities increased in the sequence: LS<RS<SG<SS for urease, LS<RS<SS<SG for phosphatase and LS<RS<SG<SS for β-glucosidase. Winery wastewater and municipal water therefore affect soil enzyme activity differently. The extent of this activity varies inconsistently between soils. Whether similar results would be obtained under vineyard conditions have yet to be determined.</em></p>
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Granchi, Lisa, Donatella Ganucci, Giacomo Buscioni, Silvia Mangani, and Simona Guerrini. "The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains." Fermentation 5, no. 4 (September 26, 2019): 86. http://dx.doi.org/10.3390/fermentation5040086.
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Saccharomyces cerevisiae populations occurring in spontaneous wine fermentations display a high polymorphism, although few strains are generally able to dominate the fermentative process. Recent studies have suggested that these indigenous S. cerevisiae strains are representative of a specific oenological ecosystem, being associated to a given wine-producing area or a single winery. In contrast, according to other ecological studies, no correlation between genotypic and phenotypic groups of the native S. cerevisiae strains and their origin was found. In this work, several S. cerevisiae strains were isolated in consecutive years from spontaneous fermentations carried out in the same wineries located in different oenological areas in Tuscany, and their persistence was assessed by molecular methods. Some predominant S. cerevisiae strains persisted in different fermentations in the same winery from one year to another and they seemed to be representative of a single winery rather than of an oenological area. Therefore, data suggested the idea of the “winery effect” or a microbial terroir at a smaller scale. The use of these typical strains as starter yeasts could provide wines with the distinctive characteristics of a particular winery or sub-zone.
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Jourjon, F., S. Khaldi, M. Reveillere, C. Thibault, A. Poulard, P. Chretien, and J. Bednar. "Microbiological characterization of winery effluents: an inventory of the sites for different treatment systems." Water Science and Technology 51, no. 1 (January 1, 2005): 19–26. http://dx.doi.org/10.2166/wst.2005.0003.
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In a more and more regulated and socially pressured environment, the durable management of winery effluents must take into account their characteristics and their potential impact on their natural setting. The object of this exploratory study is to establish an inventory of the microbiological composition of winery effluents coming from different treatment systems. We have observed that winery effluents are charged with micro-organisms, by a factor that ranges from 105 to 108 UFC/ml, and that the level of "microbiological pollution" is independent of the type of system. The composition of the flora is closely tied to the time of year and therefore to winery activities, so certain micro-organisms will be favoured in certain periods and others will have a tendency to decrease. We have seen that from one year to another our observations remain identical; the flora equilibrium therefore occurs systematically and naturally. Faecal germs are found in very small quantities in winery effluent treatment systems. They represent minor sanitary risks. Good correlations were observed between some micro-organisms and some physical-chemical parameters (COD). It is, however, difficult to use these "easy-to-measure" parameters as reliable markers of certain microbial populations.
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Rodríguez, L., J. Villaseñor, I. M. Buendía, and F. J. Fernández. "Re-use of winery wastewaters for biological nutrient removal." Water Science and Technology 56, no. 2 (July 1, 2007): 95–102. http://dx.doi.org/10.2166/wst.2007.477.
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The aim of this study was to evaluate the feasibility of the re-use of the winery wastewater to enhance the biological nutrient removal (BNR) process. In batch experiments it was observed that the addition of winery wastewater mainly enhanced the nitrogen removal process because of the high denitrification potential (DNP), of about 130 mg N/g COD, of the contained substrates. This value is very similar to that obtained by using pure organic substrates such as acetate. The addition of winery wastewater did not significantly affect either phosphorus or COD removal processes. Based on the experimental results obtained, the optimum dosage to remove each mg of N–NO3 was determined, being a value of 6.7 mg COD/mg N–NO3. Because of the good properties of the winery wastewater to enhance the nitrogen removal, the viability of its continuous addition in an activated sludge pilot-scale plant for BNR was studied. Dosing the winery wastewater to the pilot plant a significant increase in the nitrogen removal was detected, from 58 to 75%. The COD removal was slightly increased, from 89 to 95%, and the phosphorus removal remained constant.
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Dominici, Andrea, Fabio Boncinelli, and Enrico Marone. "Lifestyle entrepreneurs in winemaking." International Journal of Wine Business Research 31, no. 3 (August 19, 2019): 385–405. http://dx.doi.org/10.1108/ijwbr-06-2018-0024.
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Purpose The purpose of this study is to investigate non-pecuniary motivations and benefits of involvement in the wine business. Combining these motives with winery owners’ characteristics, attitudes and implemented strategies, the aim is to identify different winery owners’ styles in small-medium family-run firms. Design/methodology/approach The applied method is a qualitative explorative study involving in-depth interviews with Tuscan winery owners. They have hands-on involvement in the winemaking process, own a family business and supervise all of the production phases, from grape growing to bottling. Findings The study highlights the key role of non-economic motivations for winery owners. Passion, independence and a desire to live close to nature are predominant compared to pecuniary motivations, such as profit maximization. Therefore, the “lifestyle-oriented” style, characterized especially by the achievement of non-pecuniary benefits, represents the prevailing style amongst the interviewed winery owners, in contrast to the “business-oriented” style, which features typical producers described by mainstream economic theory. Originality/value The findings of this study are pivotal because they can facilitate a better understanding of how family-run wineries make decisions related to, e.g. firm size, staff management, product quality, exports and sustainability.
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Pajcin, Ivana, Vanja Vlajkov, Marta Loc, Jelena Dodic, Mila Grahovac, and Jovana Grahovac. "Valorization of barrel washing winery wastewater through production of microbial biocontrol agents." Acta Periodica Technologica, no. 53 (2022): 223–30. http://dx.doi.org/10.2298/apt2253223p.
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Winery wastewater arising from different wine production phases poses a significant environmental threat and economic burden for wine producers considering the legislative requirements regarding the obligatory wastewater treatment. Taking into account the high amount of organic and inorganic nutrients suitable for microbial growth being present in the winery wastewater, the aim of this study was to investigate a possible valorisation route for barrel washing winery wastewater through production of microbial biocontrol agents based on Bacillus sp. The produced biocontrol agents were tested against bacterial and fungal plant pathogens, including Xanthomonas campestris, Xanthomonas euvesicatoria and Aspergillus flavus. The results of in vitro antimicrobial activity testing have shown the high potential of barrel washing winery wastewater to be used as substrate for Bacillus sp. growth, considering that inhibition zone diameters of biocontrol agents based on waste substrate were even higher compared to commercial synthetic medium in case of Aspergillus flavus suppression. This study opens a possibility to further optimize bioprocess conditions including valorisation of barrel washing winery wastewater to maximize antimicrobial activity of the produced biocontrol agents and contribute to the increase of cost-effectiveness of both wine and biocontrol agent?s production.
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Cheng, S. S., J. J. Lay, Y. T. Wei, M. H. Wu, G. D. Roam, and T. C. Chang. "A Modified UASB Process Treating Winery Wastewater." Water Science and Technology 22, no. 9 (September 1, 1990): 167–74. http://dx.doi.org/10.2166/wst.1990.0079.
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During the last two years,twenty-seven bioreactors of upflow anaerobic sludge blanket(UASB) process were constructed and operated well to treat 3,300 m3/day of winery wastewater in six winery plants in Taiwan. Each UASB reactor was installed with an internal filter and a side-armed sludge settler to separate gas-liquid-solid effectively in 127 m3 of reactor volume.These six plants established good performance of UASB process with different organic loadings depending on different characteristics of the winery wastewater. Start-up performance of the modified UASB process in four winery plants was investigated.Bioactivity of anaerobic sludge in each UASB was evaluated by means of Biochemical Methane Potential (BMP)test. Biokinetics of Monod and Haldane models were employed to interpret the different sludge characteristics in terms of gas production rate. Scanning electronic microscopy also showed different morphology of sludge granules in three UASB systems.
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Gómez, Javier, Alberto Tascón, and Francisco Ayuga. "Systematic layout planning of wineries: the case of Rioja region (Spain)." Journal of Agricultural Engineering 49, no. 1 (April 5, 2018): 34–41. http://dx.doi.org/10.4081/jae.2018.778.
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Winery design can be very varied - the consequence of different influences acting at different times of construction. Unlike the designs of other food industries, those of wineries are commonly influenced by aesthetics - sometimes to potentiate wine tourism, and sometimes to safeguard the agricultural landscape of which they are part. However, the functionality of the production space cannot be ignored; the efficient distribution of space in a winery contributes towards both economic and environmental sustainability - two requisites of an ever more demanding and competitive market. The present work gathers qualitative and quantitative information on the design of industrial wineries in Spain’s Rioja winemaking region. Different classes of winery are identified and, using the systematic layout planning method, several type layouts proposed. With the necessary adaptations made to suit particular circumstances, these could be used to guide future winery design in the same and other winemaking areas.
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Marx, C., and A. Oberholster. "Optimizing concentrations and contact times of cleaning and sanitizing agents for inactivating winery spoilage microorganisms." BIO Web of Conferences 15 (2019): 02009. http://dx.doi.org/10.1051/bioconf/20191502009.
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Microbial management is one of the most critical aspects of winery operations and is normally achieved via chemical control. This study sought to optimize winery cleaning and sanitation protocols for the management of winery spoilage microorganisms by applying multiple techniques commonly found in clinical health settings to winery-relevant conditions. The minimum inhibitory concentration and minimum biocidal concentration assay and a modified minimum biofilm inactivation assay were performed for three common winery spoilage yeast (S. cerevisiae, B. bruxellensis, Z. baili). Results indicate that inhibitory and biocidal concentrations vary dramatically between organisms but are largely in line with established application rates for inactivation of all cells in planktonic and biofilm physiologies. Dual-channel fluorescence staining was employed to determine minimum inactivation time for S. cerevisiae using two peracetic acid concentrations. Propidium Iodide and SYBR Green 1 stains were validated as a live/dead proxy (R2 = 0.99) and used to determine the contact time required to inactivate cell suspensions. Peracetic acid treatment trials indicate that S. cerevisiaepopulations are inactivated in five minutes or less at concentrations of 1−1.5 mg/L. In conjunction, these experiments provide insight for winemakers to critically think about cleaning and sanitation protocols and how to optimize these processes.
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Sun, Lin, Miguel I. Gómez, Fabio R. Chaddad, and R. Brent Ross. "Distribution Channel Choices of Wineries in Emerging Cool Climate Regions." Agricultural and Resource Economics Review 43, no. 1 (April 2014): 87–103. http://dx.doi.org/10.1017/s1068280500006924.
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The number of wineries in nontraditional cool climate regions of the United States has increased dramatically in the last decade. We examine factors influencing distribution channel choices by these wineries, including winery characteristics, marketing strategies, and the extent of vertical and horizontal integration. Using a survey of winery operators in Michigan, Missouri, and New York, we developed fractional logit models to test hypotheses regarding their distribution channel choices. We find that the share of wine sold through intermediated channels increases with winery size, years of operation, increased vertical and horizontal integration, and greater promotional intensity and levels of self-reported marketing challenges.
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Bolzonella, D., M. Zanette, P. Battistoni, and F. Cecchi. "Treatment of winery wastewater in a conventional municipal activated sludge process: five years of experience." Water Science and Technology 56, no. 2 (July 1, 2007): 79–87. http://dx.doi.org/10.2166/wst.2007.475.
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A full-scale wastewater treatment plant where municipal and winery wastewaters were co-treated was studied for five years. The experimental results showed that suspended solids, COD, nitrogen and phosphorous were effectively removed both during the treatment of municipal wastewater and the co-treatment of municipal and winery wastewater. The sludge production increase from 4 tons to 5.5 tons per day during the harvesting and wine making period. In any case the specific sludge production was 0.2 kgMLVSS per kgCODremoved despite the organic loading increasing. About 70% of the COD was removed through respiration. Also the energy demand increased from 6,000 to 7,000 kWh per day. The estimated costs for the treatment of the winery wastewater was 0.2–0.3 Euros per m3 of treated wastewater. With reference to the process efficiency, the nitrogen removal was just 20%. The co-treatment of municipal and winery wastewater in conventional activated sludge processes can be a feasible solution for the treatment of these streams at relatively low costs.
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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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Frick, Bernd. "The Legacy of Gurus: The Impact of Armin Diel and Joel Payne on Winery Ratings in Germany." Journal of Wine Economics 15, no. 4 (November 2020): 370–77. http://dx.doi.org/10.1017/jwe.2020.36.
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AbstractChanges in winery ratings in leading wine guides, that is, improvements as well as deteriorations, are typically attributed to corresponding changes in the quality of the wines produced by the respective winery. What remains unexplored in this context is changes in editorship and/or changes in the composition of the wine tasting teams working for the respective guide. Using data from two particularly prestigious German wine guides (Gault Millau and Vinum), this paper shows that these latter changes have a rather small, yet statistically significant impact on changes in winery ratings. Thus, consumers are well-advised to consider these changes before making their purchasing decision. (JEL Classifications: L21, M30, Q13)
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Dizhur, Dmytro, Gye Simkin, Marta Giaretton, Giuseppe Loporcaro, Alessandro Palermo, and Jason Ingham. "Performance of winery facilities during the 14 November 2016 Kaikōura earthquake." Bulletin of the New Zealand Society for Earthquake Engineering 50, no. 2 (June 30, 2017): 206–24. http://dx.doi.org/10.5459/bnzsee.50.2.206-224.
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In-field post-earthquake performance observations of winery facilities in the Marlborough region, New Zealand, were documented following the 14 November 2016 Kaikōura earthquake and subsequent aftershocks. Observations presented and discussed herein include land damage to vineyards and the performance of winery building facilities, legged and flat-bedded storage tanks, barrel racking systems, and catwalks. A range of winery facilities were instrumented with tri-axial accelerometers to capture seismic excitations during aftershocks, with the specific aim to instrument different storage tanks having varying capacities and support systems to better understand the dynamic performance and actual forces experienced up the height of the tanks during an earthquake, with preliminary results reported herein.
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Pelegrín, Jorge, Carlos González-Menorca, and Lino Meraz. "The influence of the emotions produced by the wine offer, winery visits, and wine news on wine purchase intent in tourists." Spanish Journal of Agricultural Research 17, no. 1 (April 15, 2019): e0104. http://dx.doi.org/10.5424/sjar/2019171-13524.
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Wineries are using wine tourism to sell directly to consumers and develop brand equity. Studies show that emotions directly affect the purchase of products. However, they do not know the degree to which the emotions produced by the winery visit, the wine offer, or news about wine influence wine sales. The aim of this study was to compare the influence of emotions produced by the wine, the emotions produced by the winery visit and the emotions produced by the wine news on wine purchase intent. This paper applied structural equation modeling to a sample of 600 wine tourists in order to explain the influence of the emotions generated by the wine, the winery visit, and wine news on wine purchase intent. The results show that the different types of emotions affect tourists’ wine purchase intent differently. The percentage of variance explained was 34.6% for the model of the emotions produced by the wine vs. 10.3% for the model of the emotions produced by the winery visit and 6.3% for the model of the emotions produced by the wine news. The emotions produced by the wine offer have the greatest influence. The emotions produced by the winery visit were much less influential. Wine news had only a minor influence on purchase intent. Key findings for management are discussed.
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Carvallo, M. J., I. Vargas, A. Vega, G. Pizarr, and P. Pastén. "Evaluation of rapid methods for in-situ characterization of organic contaminant load and biodegradation rates in winery wastewater." Water Science and Technology 56, no. 2 (July 1, 2007): 129–37. http://dx.doi.org/10.2166/wst.2007.481.
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Rapid methods for the in-situ evaluation of the organic load have recently been developed and successfully implemented in municipal wastewater treatment systems. Their direct application to winery wastewater treatment is questionable due to substantial differences between municipal and winery wastewater. We critically evaluate the use of UV-VIS spectrometry, buffer capacity testing (BCT), and respirometry as rapid methods to determine organic load and biodegradation rates of winery wastewater. We tested three types of samples: actual and treated winery wastewater, synthetic winery wastewater, and samples from a biological batch reactor. Not surprisingly, respirometry gave a good estimation of biodegradation rates for substrate of different complexities, whereas UV-VIS and BCT did not provide a quantitative measure of the easily degradable sugars and ethanol, typically the main components of the COD in the influent. However, our results strongly suggest that UV-VIS and BCT can be used to identify and estimate the concentration of complex substrates in the influent and soluble microbial products (SMP) in biological reactors and their effluent. Furthermore, the integration of UV-VIS spectrometry, BCT, and mathematical modeling was able to differentiate between the two components of SMPs: substrate utilization associated products (UAP) and biomass associated products (BAP). Since the effluent COD in biologically treated wastewaters is composed primarily by SMPs, the quantitative information given by these techniques may be used for plant control and optimization.
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Camilo, Sofia, Mahesh Chandra, Patrícia Branco, and Manuel Malfeito-Ferreira. "Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments." Fermentation 8, no. 7 (July 11, 2022): 324. http://dx.doi.org/10.3390/fermentation8070324.
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Winemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid bacteria with different implications regarding wine quality. Despite this technological importance, their origin, prevalence, and routes of dissemination from the environment into the winery have not yet been fully unraveled. Therefore, this study aimed to evaluate the WMC diversity and incidence associated with vineyard environments to understand how wine microorganisms overwinter and enter the winery during harvest. Soils, tree and vine barks, insects, vine leaves, grapes, grape musts, and winery equipment were sampled along four seasons. The isolation protocol included: (a) culture-dependent microbial recovery; (b) phenotypical screening to select fermenting yeasts, lactic acid, and acetic acid bacteria; and (c) molecular identification. The results showed that during all seasons, only 11.4% of the 1424 isolates presumably belonged to the WMC. The increase in WMC recovery along the year was mostly due to an increase in the number of sampled sources. Acetic acid bacteria (Acetobacter spp., Gluconobacter spp., Gluconoacetobacter spp.) were mostly recovered from soils during winter while spoilage lactic acid bacteria (Leuconostoc mesenteroides and Lactobacillus kunkeii) were only recovered from insects during véraison and harvest. The fermenting yeast Saccharomyces cerevisiae was only isolated from fermented juice and winery equipment. The spoilage yeast Zygosaccharomyces bailii was only recovered from fermented juice. The single species bridging both vineyard and winery environments was the yeast Hanseniaspora uvarum, isolated from insects, rot grapes and grape juice during harvest. Therefore, this species appears to be the best surrogate to study the dissemination of the WMC from vineyard into the winery. Moreover, the obtained results do not evidence the hypothesis of a perennial terroir-dependent WMC given the scarcity of their constituents in the vineyard environment along the year and the importance of insect dissemination.
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Brown, Michele D., Turgut Var, and Seokho Lee. "Messina Hof Wine and Jazz Festival: An Economic Impact Analysis." Tourism Economics 8, no. 3 (September 2002): 273–79. http://dx.doi.org/10.5367/000000002101298115.
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The purpose of the study was to estimate the economic impact on Brazos County, Texas, of a proposed weekend Wine and Jazz Festival to be produced by Messina Hof Winery. An economic impact analysis was performed using IMPLAN PRO software. The 1998 value of the US dollar and average weekend festival visitor expenditure data from Messina Hof Winery were used as inputs into the model. The results indicated that this single event would generate $892,981 in total sales output, $324,942 in personal income and the equivalent of 21.8 jobs. The conclusion was that the weekend Wine and Jazz Festival proposed by Messina Hof Winery would have a significant positive economic impact on Brazos County.
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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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Gimeno, Olga, F. Javier Rivas, Fernando J. Beltrán, and María Carbajo. "Photocatalytic Ozonation of Winery Wastewaters." Journal of Agricultural and Food Chemistry 55, no. 24 (November 2007): 9944–50. http://dx.doi.org/10.1021/jf072167i.
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Riscinto‐Kozub, Kristen, and Nancy Childs. "Conversion of local winery awareness." International Journal of Wine Business Research 24, no. 4 (November 2, 2012): 287–301. http://dx.doi.org/10.1108/17511061211280338.
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Stanwick, Sean. "Jackson-Triggs Niagara Estate Winery." Architectural Design 75, no. 3 (2005): 125–27. http://dx.doi.org/10.1002/ad.89.
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Pavlou, Alexandros, Christos Ritzoulis, Andreas Filotheou, and Costas Panayiotou. "Emulsifiers Extracted from Winery Waste." Waste and Biomass Valorization 7, no. 3 (January 14, 2016): 533–42. http://dx.doi.org/10.1007/s12649-015-9476-y.
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Tsolcha, Olga, Athanasia Tekerlekopoulou, Christos Akratos, George Aggelis, Savvas Genitsaris, Maria Moustaka-Gouni, and Dimitrios Vayenas. "Agroindustrial Wastewater Treatment with Simultaneous Biodiesel Production in Attached Growth Systems Using a Mixed Microbial Culture." Water 10, no. 11 (November 20, 2018): 1693. http://dx.doi.org/10.3390/w10111693.
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The use of cyanobacteria in biological wastewater treatment technologies can greatly reduce operation costs by combining wastewater bioremediation and production of lipid suitable as biodiesel feedstock. In this work, an attached growth system was employed to achieve the above-mentioned dual objective using a mixed microbial culture dominated by Leptolyngbya and Limnothrix species in diverse heterotrophic consortia. Kinetic experiments on different initial pollutant concentrations were carried out to determine the ability of the established culture to remove organic load (expressed by d-COD, dissolved-Chemical Oxygen Demand), N and P from agroindustrial wastewaters (dairy, winery and raisin). Biomass and oil productivity were determined. It was found that significant removal rates of nutrients were achieved in all the wastewaters examined, especially in that originated from winery in which the highest d-COD removal rate (up to 97.4%) was observed. The attached microbial biomass produced in winery wastewater contained 23.2% lipid/biomass, wt/wt, which was satisfying. The growth in the dairy wastewater yielded the highest attached biomass productivity (5.03 g m−2 day−1) followed by the mixed effluent of winery-raisin (4.12 g m−2 day−1) and the winery wastewater (3.08 g m−2 day−1). The produced microbial lipids contained high percentages of saturated and mono-unsaturated fatty acids (over 89% in total lipids) in all substrates examined. We conclude that the proposed attached growth photobioreactor system can be considered an effective wastewater treatment system that simultaneously produces microbial lipids suitable as biodiesel feedstock.
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Poisson, Donetta K., and Rachel J. C. Chen. "Multiple On-Site Winery Festivals: Tourist Motivations, Winery Festival Destination Performance, and Repatronage Intention." Tourism Analysis 15, no. 5 (October 1, 2010): 585–89. http://dx.doi.org/10.3727/108354210x12889831783431.
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Teng, Yi-Man, Kun-Shan Wu, and Wen-Cheng Wang. "Exploring rural winery loyalty: The effect of visitors’ experience in Taiwan rural winery tourism." Journal of Rural Studies 96 (December 2022): 32–41. http://dx.doi.org/10.1016/j.jrurstud.2022.10.015.
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Colin, T., A. Bories, Y. Sire, and R. Perrin. "Treatment and valorisation of winery wastewater by a new biophysical process (ECCF®)." Water Science and Technology 51, no. 1 (January 1, 2005): 99–106. http://dx.doi.org/10.2166/wst.2005.0012.
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Taking account of the high specificity of the organic load of winery effluents, a new biophysical treatment using the stripping of ethanol combined with a final concentration by evaporation has been studied. Two options are proposed: full treatment and pre-treatment. The study of the composition of winery wastewater has shown the large, dominant part of ethanol in the organic load (75 to 99% of the COD). According to a linear correlation between COD and ethanol concentration, the determination of ethanol concentration can be used to estimate the organic load of winery wastewater. Full treatment by stripping and concentration at a pilot plant allows the separation of the wastewater into highly purified water (COD elimination>99%), a concentrated alcoholic solution usable as bio-fuel and a concentrated by-product. Stripping alone represents an advantageous pre-treatment of winery wastewater. The purification rate reaches 78 to 85% and ethanol is recovered. The process facilitates discharge into a sewage system in view of treatment with domestic effluents and can also improve the efficiency of overloaded or old purification plants.The economical approach of this method demonstrates its competitiveness in comparison with biological treatments: low energy consumed, no sludge.
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Bories, A., Y. Sire, and T. Colin. "Odorous compounds treatment of winery and distillery effluents during natural evaporation in ponds." Water Science and Technology 51, no. 1 (January 1, 2005): 129–36. http://dx.doi.org/10.2166/wst.2005.0016.
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During treatment of winery and distillery wastewater by natural evaporation in ponds, formation of malodorous compounds induces harmful olfactory effects. In this work, we studied the origin of malodorous compounds and methods to prevent and treat odours. The formation of volatile fatty acids (VFA) from pure substrates (glycerol, lactic and tartaric acids, ethanol) and complex media (winery and distillery wastewater) was studied. Various anaerobic bacteria ferment the glycerol and produce butyric or propionic acid. Valeric and caproic acids were observed at lower concentrations than butyric and propionic acids, but their malodorous intensities were higher. Microflora produce butyric, valeric, caproic, heptanoic and octanoic acids from ethanol, the main component of winery wastewater. When nitrate (an electron acceptor) is added, catabolism leads to an anaerobic respiration phenomenon (denitrification). The organic compounds are oxidised to CO2 and the nitrate is reduced to N2 (odourless compounds), without VFA formation. The preventive treatment of odours by nitrate addition was tested on an industrial scale in winery and distillery ponds. Furthermore, the study took the effect of nitrate on VFA degradation into consideration. The results make it possible to consider using nitrate for the curative treatment of pond odours.