Italian Wine Research Articles

Enabling factors for adopting sustainable, organic wine production

PurposeThis study expands the debate on the reasons that wine producers adopt sustainable, organic wine production. It aims to ascertain the enabling factors facilitating behavioral intention regarding such an adoption and whether these factors can be combined in a conceptual, measurable model.Design/methodology/approachA sample of 157 Italian winery companies was used. Results were analyzed through the unified theory of acceptance and use of technology model, various quantitative methods and a multi-regression model.FindingsGender, age, role, experience in the sector and company existence do not affect behavioral intention. Conversely, performance expectancy, effort expectancy, social influences, facilitating conditions, attitude and self-efficacy strongly affect behavioral intention, whereas the determinant anxiety has a negative effect. Further, four factors account for most of the variability in behavioral intention.Research limitations/implicationsThe research is limited to Italian wine producers, and the discussion is based on quantitative results alone. Qualitative data would probably produce a richer, more comprehensive understanding of some phenomena.Practical implicationsManagers and entrepreneurs intending to invest in organic wine production can gain a detailed understanding of factors that affect the behavioral intention toward these technologies by comparing their attitudes with those of Italian producers.Originality/valueSeveral studies have focused on wine consumers' behavior, but very few have investigated wineries' intention to adopt organic wine technology and the likely driving factors.

The influence of regional Italian images on consumer behaviour: a study of consumers in Germany

The purpose of this paper is to investigate the influence of regional images of Italy on the purchase probability of wine. Instead of regarding country image as a homogeneous national construct, this article focuses on revealing regional differences in Italian country image and investigating whether they are related with purchase probability. Moreover, several scholars state, that the development of larger regional brands can improve consumer choice especially for the product wine. In the light of growing global competition from ‘New World’ wine countries and simultaneously decreasing competitivity of the main European wine-producing countries (including Italy), the possibility to actively shape the development of regional brands and thereby potentially strengthening the competitive advantage within the European Union and on a global level, seems to offer an adequate approach to maintain the leading role of Italian wine producers in European and international trade. Therefore, this study aims to test, whether using larger regions (and not specific wine regions) as origin information for wine is applicable and improving consumer choice. The empirical framework was tested on a random sample of consumers living in Germany and comprises (a) the description of image differences between Northern and Southern Italy, (b) measuring the influence of regional indication of origin on purchase probability, (c) determining the predictive value of image components for purchase probability, and (d) the investigation of moderation effects of country knowledge on the results. Data from 388 respondents were analysed using multiple linear regression and paired t test. Results show significant image differences, which affects purchase probability. It is shown that the image of Southern Italy does not provide respondents with a suitable decision-making heuristic for buying wine. Furthermore, country knowledge negatively influences the predictive value of the measured regional image for purchase probability. As the predictive value of Southern Italian image does not contribute to the explanation of purchase probability, the present work corroborates the hypothesis of region-specific tendencies in the relationship between regional Italian image and consumer behaviour. Thus, this work provides a fundamental understanding of the regional composition of the Italian country image. It therefore serves practitioners as a decisional basis for the utilization of origin-related product information.

Elemental Analysis and Phenolic Profiles of Selected Italian Wines.

The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC–DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.

Strategy for Italian Wine Export to Chinese Market

Italian wine industry enjoys its fame for its long history, high quality and rich varieties. Its market share in China ranks fifth. COVID-19 has affected the sales in both domestic and Chinese markets. Feasible targeted strategies for wine business are developing an online sale, providing more communication.

Development and implementation of a qualitative framework for the sustainable management of wine companies

A growing number of companies around the world have already adopted sustainable practices as the majority of consumers are increasingly concerned with environmental and health issues. Despite this, lack of knowledge in sustainability can represent a limit to a sustainable conversion of Italian wine companies.This paper focuses on the development and suitability assessment of TERRITORY, a qualitative framework that assists sustainable management of winery farms with respect to biodiversity, neighbouring land use, agrochemical use, soil management, water management, landscape, site selection, heritage-cultural and aesthetic aspects, product quality and safety, human resource management, health of employees, community and consumers, economic repercussion of structures and territories, resource depletion, procurement practices and traceability. 47 wine companies have adopted the framework and its suitability has been tested and validated in a ten years trial. The present work reports the results of TERRITORY framework adoption in a winemaking cooperative, a grape and wine producer and a bottling firm, that respectively performed 76%, 92%, 62% (where 100% is maximum implementation of sustainable practices), with lower adherence in water, landscape and human resources management. The framework has driven wine companies towards improvements implementation: most relevant deal with a more effective communication to local community and consumers about health and safety, protection of biodiversity (towards a deeper knowledge of its territorial features), territorial values enforcement and improved communication. From the results it emerges that the framework guides the structural transformation of wine farms towards sustainable production and management by assisting the wine producers in identifying emerging opportunities in wine sector, such as fostering network with local communities, defining better soil, and water management through a multi-actor approach. Furthermore, it has been adopted in addressing the selection of quantitative indicators to adopt and monitoring campaigns.

Multi-element Analysis and Geographical Origin Classification of Italian (Calabrian) Wines

Background and Objectives: In this article, a comprehensive study was carried out for food authenticity evaluation through chemometric analyses, correlating botanical and geographical origins with food chemical composition. Methods: A total of eighteen Calabrian red, rose and white wines were analyzed through Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Results: The mineral concentrations, determined by ICP-MS in the investigated wine samples, followed the subsequent order: K > P > Mg > Na > Ca > Fe > Cu > Zn > Mn > V. The 2D Scatterplot and loading plot (Principal Component Analysis) showed that all red, rose and white wine samples from “Cirò” DOP area were grouped in the fourth, second and third quadrant, respectively, clearly separated from each other. Samples from “Cirò” red showed positive PC1 and were characterized by higher K, Fe, Mn, Na, V and Zn concentrations. Moreover, the points corresponding to two red wines from the “Terre di Cosenza” DOP area fall into the first quadrant; those corresponding to two rose wines from the “Donnici” and “Sant’Anna di Isola di Capo Rizzuto” DOP areas fall into the third and fourth quadrants, respectively; the point corresponding to a white wine from the “Donnici” DOP area falls into the second quadrant. Conclusions: Experimental results demonstrated that it is possible to strictly relate, through the PCA, wines to their geographical and botanical provenance, thus becoming a useful tool for evaluating the product authenticity and guaranteeing it to the consumers.

The culture and sustainability of Italian wine: comparison between these two elements

The aim of the paper is to analyse the Italian wine sector with a particular attention to two main promotional determinant factors: the Italian wine culture and the Italian wine sustainability. The scope of the analysis is to verify how much certain elements influence the development of oenological economy. Wine culture defines both traditions and productive experiences linked to the territory combined with art and literature which, in the landscapes and human activities, have always found their sources of inspirations. So, considering this premise wine is a “medium” to cope the various elements interacting in the territorial frame. On the other hand, wine sustainability refers to general principles of environmental, social and economic safeguard and wellness referred to the wine world. The aim of this article is to focus the readers’ attention on the world of wine in Italy analysing strengths and weaknesses: the objective of study is the combination between culture and sustainability in both wine producing and marketing. A particular attention is given to sustainability in order to verify the importance of the topic in people’s common feelings as well as the awareness about sustainability is concerned. The article in the first part is mainly theoretical, with a comparison between the above-written elements, while in the second remarkable examples are presented.

Wine varietal discrimination and classification using a voltammetric sensor array based on modified screen-printed electrodes in conjunction with chemometric analysis

This work reports the application a sensor array based on modified screen-printed carbon electrodes (SPCE) in conjunction with chemometrics for wine discrimination and classification according to the varietal origin of the grapes. Three SPCEs modified with e nanomaterials such as single-walled carbon nanotubes (SWCNT), multi-walled carbon nanotubes (MWCNT), and polypyrrole (Ppy) doped with 1-decanesulfonic acid sodium salt (DSA) were used. Voltammetric signals obtained with individual sensors and jointed to form a sensor array were used as inputs to develop the qualitative and quantitative models employing principal component analysis (PCA), hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA). Generally, satisfactory results were obtained, with discrimination capabilities of 86.72% for SWCNT/SPCE, 92.31% for MWCNT/SPCE and 78.17% for Ppy/DSA/SPCE for the investigated white wine varieties. The proposed sensors array based on modified SPCEs can be used for wine discrimination with a reasonable accuracy (72.00%). The LDA discriminant model based on sensors array was able to classify the Sauvignon Blanc (100.00%), Columna (91.67%) and Riesling Italian (80.00%) wines with high degree of accuracy.

Toward a Dynamic Perspective on Organizational Authenticity

Prior research has investigated organizational authenticity by considering the underlying consistency between internal values and external expressions as persistent and static, thus neglecting its temporal dimension. In this study, we provide a richer consideration of the processual nature of organizational authenticity, through an empirical investigation of how it evolves over time. We do so by conducting an in-depth qualitative case study of Masi Agricola, a seventh-generation family-owned Italian wine producer. Our analysis revealed that, when facing episodes of authenticity struggle, the organization experienced a first phase of authenticity drifting, including those actions that underpinned the perception of inconsistency between values and practices and the organization displaying such discrepancy. This was critical to facilitate the organizational reaction, ensuing a new phase of authenticity grafting to establish new links of consistency. Our findings and theoretical insights advance the current understanding of the temporal dimension of organizational authenticity, challenging the prevailing view of a linear process of authenticity restoration, and providing new insights on the dichotomy between consistency and inconsistency as an instrumental dynamic in connecting values with practices.

Permissionless and permissioned blockchain diffusion

This paper explores the barriers and drivers of diffusion associated with permissionless and permissioned blockchains, seeking to establish whether they are the same or different and whether barriers and drivers change over time. The study was undertaken in two stages: (i) interviews in 2016 that examine the barriers and drivers of diffusion; followed by (ii) a case study in 2019 of the Italian wine industry’s permissioned blockchain. The results show that diffusion is reaching a final stage for permissionless blockchains but is lagging behind for permissioned blockchains due to the different barriers and drivers of diffusion.The implications from this study are that: (i) drivers and barriers for different types of technological innovation may be different and change over time; (ii) initial barriers may be surmounted and become features of the underlying technology; (iii) barriers may become drivers of a technology; (iv) drivers of one type of technology may spill-over to become drivers for another type; (v) diffusion may be measured by both the number of adoptions and the number of participants in that technology; (vi) off-chain processes may become a major barrier for permissioned blockchains; and finally (vii) self-interest may be the key driver of technological innovation.

Consumers’ Preferences for and Perception of CSR Initiatives in the Wine Sector

This study explores consumers’ preferences for corporate social responsibility (CSR) initiatives implemented in the wine sector. Moreover, it investigates consumers’ perception and price premium for four wine certifications related to corporate social responsibility (i.e., SQNPI Sustainable Quality; V.I.V.A. Sustainable Wine; Organic, and Equalitas—Sustainable Wine). Overall 251 regular Italian wine consumers participated in an online survey. Their preferences for 11 CSR initiatives implemented in the wine sector were assessed through a best–worst scaling analysis. The study findings show that the most important CSR initiatives for consumers are “health and food safety”, “sustainable agricultural practices”, and “air pollution”. By contrast, those least important for consumers are “energy consumption”, “sustainable packaging”, and “fair trade”. Consumers expressed a positive perception in terms of CSR performance for all the certifications investigated, while their price premium was higher for wine with Organic certification. The study offers several implications for wineries. Specifically, it suggests the CSR initiatives that wineries may implement to fully meet consumers’ preferences.

Knowledge transfer from universities to low- and medium-technology industries: evidence from Italian winemakers

The aim of the study is to explore the links that firms from low and medium technology (LMT) industries establish with universities for innovative purposes. Even though knowledge transfer from university to industry has generally increased over time, it has mostly been directed at firms in high-tech industries (HT) due to the belief that firms from LMT industries often lack the absorptive capacity necessary to take advantage of external knowledge. In the case of LMT industries, university-industry knowledge transfer has received less attention from management and innovation studies, and understanding the specific conditions where universities may contribute to the innovative effort of LMT firms largely remains unexplored. With the aim of contributing to this debate, the paper focuses on the wine sector, generally considered an LMT industry. Firstly, the study assesses to which type of innovation promoted by winemakers do universities effectively contribute. Secondly, the study examines under what conditions universities assume a relevant role in the innovative activity of LMT firms. To test our hypotheses, the study uses primary data collected through a survey targeting Italian wine SMEs and runs a set of econometric evaluations. Findings show that universities represent a relevant source of knowledge mainly for organizational and commercial innovation, but not for product innovation. For these purposes, university knowledge related to social sciences has a more relevant input for firms than does knowledge with higher scientific and technological content.

Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study

Yeast inoculation is a widespread practice in winemaking in order to control the must fermentation. However, the use of indigenous wine yeasts can enrich wine quality and differentiate wine styles. Yeast cream preparation (CRY), recently accepted by the International Organization of Vine and Wine, could allow an easier usage of autochthonous yeasts. This work aimed at investigating the actual Italian wine industry’s attitude towards the available formulations of commercial wine yeasts with attention to CRY. Moreover, this study evaluated the perception of wineries toward indigenous yeasts in both winemaking and marketing viewpoints. Data show different levels of knowledge and use about the available yeast formulations. In general, there is not a predominantly positive or negative participants’ opinion regarding the use of indigenous yeasts. Wineries using CRY (4% of the sample) mainly adopt them as a part of the production in order to compare the wines with the ones traditionally obtained with commercial yeasts. CRY is perceived by some interviewees as a potential tool to increase communication and product differentiation. This survey could have anticipated future trends in the use of yeast formulations, determined by the market demands for diversified, unique, and environmentally sustainable products, that can allow an accessible application of precision enology.

How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes

Carotenoids are important secondary metabolites in wine grapes and play a key role as potential precursors of aroma compounds (i.e., C13-norisoprenoids), which have a high sensorial impact in wines. There is scarce information about the influence of pre-harvest inactivated yeast treatment on the norisoprenoid aroma potential of grapes. Thus, this work aimed to study the effect of the foliar application of yeast extracts (YE) to Negro Amaro and Primitivo grapevines on the carotenoid content during grape ripening and the difference between the resulting véraison and maturity (ΔC). The results showed that β-carotene and (allE)-lutein were the most abundant carotenoids in all samples, ranging from 60% to 70% of total compounds. Their levels, as well as those of violaxanthin, (9′Z)-neoxanthin, and 5,6-epoxylutein, decreased during ripening. This was especially observed in treated grapes, with ΔC values from 2.6 to 4.2-fold higher than in untreated grapes. Besides this, a principal components analysis (PCA) demonstrated that lutein, β-carotene, and violaxanthin and (9′Z)-neoxanthin derivatives principally characterized Negro Amaro and Primitivo, respectively. Thereby, the YE treatment has proved to be effective in improving the C13-norisoprenoid aroma potentiality of Negro Amaro and Primitivo, which are fundamental cultivars in the context of Italian wine production.

What a Little Hilltop in Abruzzo Can Tell Us about Words for Place

Research Article| May 01 2020 What a Little Hilltop in Abruzzo Can Tell Us about Words for Place Susan H. Gordon Susan H. Gordon Susan H. Gordon is a PhD in Creativity candidate at Philadelphia's UArts, working on a language-focused book on Prosecco DOCG. She covers Italian wines as a ForbesLife contributor and the eastern United States for Hugh Johnson's Pocket Wine Book. She is a VIA Italian Wine Ambassador with 3iC and WSET certifications and an MFA from The New School. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2020) 20 (2): 37–44. https://doi.org/10.1525/gfc.2020.20.2.37 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Susan H. Gordon; What a Little Hilltop in Abruzzo Can Tell Us about Words for Place. Gastronomica 1 May 2020; 20 (2): 37–44. doi: https://doi.org/10.1525/gfc.2020.20.2.37 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2020 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, https://www.ucpress.edu/journals/reprints-permissions.2020Gastronomica: The Journal for Food Studies Article PDF first page preview Close Modal You do not currently have access to this content.

Transforming water into wine: Environmental bricolage for entrepreneurs

The theory of bricolage in the entrepreneurial realm requires further refinement and development in unexplored entrepreneurial contexts. The analysis strives to elaborate on this theory, putting bricolage into the hands of environmental entrepreneurs which deal with distinctive natural resource constraints. This paper is aimed at understanding how entrepreneurs acquire and combine resources in a natural resource-scarce and exploited environment. Through a qualitative inductive study of 20 entrepreneurs belonging to the Italian wine industry, the authors shed light not only on basic constructs of bricolage literature, but also on three further unique processes associated with environmental entrepreneurship – environmental gain, sensibilisation and network establishment –, thus arguing the existence of a specific bricolage framework: environmental bricolage. The findings highlight that bricolage not only relates to young ventures but also occurs in later phases of the entrepreneurial process. The research conducted also offers practical implication for helping environmental entrepreneurs understand the importance of bricolage as a mean to create new resources, achieving greater environmental and social impacts.

Quantification of 2- and 3-isopropylmalic acids in forty Italian wines by UHPLC-MS/MS triple quadrupole and evaluation of their antimicrobial, antioxidant activities and biocompatibility

2-Isopropylmalic acid (2-IPMA) and 3-isopropylmalic acid (3-IPMA), recently discovered in wines, were simultaneously quantified in forty wines by UHPLC-MS/MS triple quadrupole. Principal component analysis displayed that red wines were more correlated with high amounts of 2-IPMA (average content 31.60 mg/L); white wines were mostly characterized by low levels of both organic acids. No correlation of theirs levels to other wine features (wine ageing or alcoholic content) were found. 2-IPMA and 3-IPMA showed MICs values of 4096 mg/L and MBCs values of 8192 mg/L or higher against several food borne pathogens. In association, an interesting lower MIC and MBC values (2048 mg/L and 4096 mg/L respectively) were observed against Y. enterocolitica. Interestingly, 3-IPMA showed a mild antioxidant activity by DPPH assay (EC50 = 3940 mg/L), higher than that of 2-IPMA (EC50 > 4800 mg/L). No toxicity of these compounds against human colorectal and liver cells (TB assay) was observed.

The Sicilian cooperative system of wine production

PurposeThe purpose of this paper is to verify whether, besides the traditional organisational models mainly implemented by wine-making cooperatives, more modern and hybrid organisational forms can be profitably applied within an increasingly competitive wine market.Design/methodology/approachThe study outlined in this paper deployed a mixed method. Specifically, an archived analysis, a survey and a descriptive case study (including visits, interviews and documentary analysis) were the methodological techniques used in this study, which were “in series but integrated” between themselves. In this paper, the landscape of Sicilian wine cooperatives is described by collating and processing different types of statistical sources, which have been integrated by direct surveys undertaken in 2017. Thereafter, the study focussed on a wine cooperative with a specific business model and a strategic edge by analysing its strategic choices and main structural and governance characteristics. Within this case study, a financial ratio analysis, which was based on 2011-2017 financial statements, was conducted to analyse the profitability, financial balance, capital structure and debt relationships of the wine cooperative.FindingsThe Sicilian wine cooperative system is still predominantly characterised by partial and vertical integration, implemented by cooperatives which elect to sell mainly bulk wine to wine merchants. In such a context, there is scope for other degrees of integration and strategic inter-firm alliances; the latter includes “vertical quasi-integration”. The study demonstrated how the wine cooperative under investigation is overcoming the structural problems of the regional wine sector and why it is retaining such a strategic alliance with one of the most important Italian wine conglomerates. Indeed, it has acquired greater strength and reliability since its collaboration with the aforementioned wine company. Thus, total revenue and the company’s market share of packaged wine have increased. However, there are still margins for improving sales’ profitability.Research limitations/implicationsThis study has territorial limitations but Sicilian wine cooperatives generally play an important role in the regional, Italian and European wine industries. As such, this research should be considered as an exploratory study, deserving further investigation into different strategic choices within the wine cooperative system by performing cross-case comparisons. Results may also be useful in orienting cooperative strategies in Sicily (or further afield) to small-to-medium wine cooperatives, often lacking specific abilities relating to the distribution, marketing and selling of their wine. Public agricultural policies may also be enlightened by these research pathways.Originality/valueThe authors contend that their study provides hitherto missing information relating to inter-firm strategic alliances, which wine cooperatives might implement to enhance their competitiveness and survive in the long-run.

Environmental practices in the wine industry: an overview of the Italian market

PurposeThe present research expands the debate on environmental sustainability in the wine industry. Since the literature on sustainability and wine is relatively recent, current results do not cover all the practices that can be implemented along the wine supply chain. Thus, the paper presents a classification of environmental practices specific for the wine industry, according to the increased attention that has been paid to this topic in recent years. Moreover, it investigates the adoption level of these practices with reference to Italian wine producers.Design/methodology/approachThe research presents a systematic literature review including papers published in academic journals during the past 30 years and in Italian specialised magazines. This methodology is useful to provide a clear overview of sustainable practices that can be adopted along the wine supply chain. Therefore, an empirical study based on the results of an online survey shows how wineries approach environmental sustainability.FindingsThe literature review provides a definition and classification of environmental practices in the wine industry, as well as identification of those that require further attention in the literature, suggesting future research paths. The results of the online survey give an overview of the adoption level of environmental practices and highlight widespread attention to all the listed environmental practices, including those not adopted.Originality/valueFrom a theoretical point of view, this paper fills a literature gap in terms of the definition and classification of environmental practices that cover all wine supply chain processes, also providing a useful instrument for wine companies' managers. Moreover, the results of the empirical research give an overview of the adoption level of environmental practices in one of the most relevant countries in terms of wine production and highlight widespread attention to all the listed environmental practices, including those not adopted.

Sustainability as a driver for value creation: A business model analysis of small and medium entreprises in the Italian wine sector

This research explores the role of sustainability in the business models (BMs) of small and medium enterprises (SMEs) that are operating in the wine sector in Italy, thus addressing recent calls in the literature on BMs. Consequently, this empirical paper offers a contextualized two-step analysis of the BMs of those firms, with a focus on their economic, environmental, and societal indicators. First, a study of a large set of firms all over the country points out the better profitability of some companies, in particular, family-owned companies. Second, a questionnaire survey identifies the key elements that contribute to that higher performance. The companies in this set are small and medium in size, as the Italian wine sector is mostly composed of these kinds of firms. Our data cast new light on the role of sustainability in BMs and its relationship to economic performance. Furthermore, our results point to the difference in performance between family and non-family firms. This latter focus leads us to propose two different BMs for SMEs in the wine sector in Italy, based on their type of governance, i.e., family or non-family. Our findings also suggest that sustainability can create value by achieving innovation in BMs in the long run. However, we found that the studied firms have not yet fully integrated sustainability into their own BMs.