Successful Wine Research Articles

State of the International Wine Markets in 2022: New market trends for wines require new strategies

The objective of this discussion paper is to provide an overview of the state of the global wine sector in 2022 and discuss the effects of recent events on the wine trade’s development. First, long-term trends in the global consumption and production of wine and the development of the international wine trade are discussed. The growth trend of global wine consumption ceased in 2008, but the last decade in the global wine trade has been characterised by stagnant volumes but increasing values driven by premiumisation. Several recent events have affected the volume or composition of the global wine trade: the recovery of the wine trade after Covid-19, global cost increases and inflation, the shift of Chinese wine consumption and the effect of the Russian invasion of Ukraine on Russian wine imports. The paper closes with an outlook on how underlying long-term trends might affect the strategies that successful wine business can employ in the future and suggests future areas of research in the wine business and economics.

Analyzing TripAdvisor reviews of wine tours: an approach based on text mining and sentiment analysis

PurposeWine packaged tours as a specific aspect of wine tourism have so far been neglected in research, for this reason, the purpose of this study is to study the key elements for the success of the wine tour in Tuscany (Italy), evaluating the points of strength and weakness.Design/methodology/approachThe study combines approaches of text mining, sentiment analysis and natural language processing, drawing on data from the TripAdvisor platform, obtaining through an automatic procedure 9,616 reviews from 600 tours in the years 2010–2020.FindingsThe authors identified six elements of successful wine tours expressed by research subjects: tour guide; logistical aspects; the quality of the wine; the quality of the food; complementary tourist and recreational activities; the landscape and historic villages. The key strength associated with success was the integration of the leading wine product with food, landscape and historic villages, while the main criticisms were concerned with the organization and planning of the tour. Furthermore, the tour guide also plays a fundamental role in consumer satisfaction.Research limitations/implicationsThe limitations of the method were linked to the origin of the data used. The main one is that TripAdvisor does not allow you to have social and personal information about the tourist who wrote the review; therefore, the methods are substantially complementary to the traditional survey through questionnaires.Practical implicationsThe proposed model can be used both by professionals to improve the quality of their products and by policymakers to promote the territorial development of quality wine-growing areas.Social implicationsThe proposed model can be useful for policymakers to promote the territorial development of quality wine-growing areas.Originality/valueThe methodology we tested is easily transferable to many countries and to the authors’ knowledge, for the first time attempts to combine multidimensional scaling, sentiment analysis and natural language processing approaches.

와인학습이 지식수준과 와인소비만족도에 미치는 영향

This study looks at the current situation of domestic wine education in the growing wine market in Korea. The survey consisted of wine learning & knowledge level, satisfaction of consumption, education status, morphological characteristics of wine drinking and consumer demographic characteristics within the survey group. As a result of the Main Factor Analysis, there were 3 factors of wine education which were 'Wine concept learning', 'Wine experience learning', and 'Personal exchange'. wine knowledge level and consumption satisfaction were done by One Factor Analysis and each of them are the factors. Multiple Regression Analysis showed that ‘Wine concept learning’ had the strongest effect on the knowledge level. on the other hand, the ‘Personal exchange’ had the lowest. Simple Regression Analysis resulted in the knowledge level of the wine having a significant effect on satisfaction of consumption. Also, according to the result of Multiple Regression Analysis, ‘Wine concept learning’ and ‘Wine experience learning’ had great effects on satisfaction of consumption among three wine education factors while the 'Personal exchange' had the smallest effect. This result means the importance and necessity of wine learning and the necessity to organize the curriculum to emphasize the importance of wine labels as well during wine education programs in schools, businesses and work places. It is also important to include how to read wine labels in wine books or magazines. so, the public can interpret and understand the wine labels easier than before. It is necessary to consider the benefits of wine learning from the consumer's perspective. Wine learning leads to successful wine sales by helping consumers needs that they want to get some wine.

Aesthetics and conviviality as key factors in a successful wine tourism experience

Purpose Several studies in management science have called for a better understanding of the experience economy approach to develop wine tourism. Few studies, however, have analysed experiential dimensions in the context of French wine-growing regions. The purpose of this paper is to focus on the difference between what wine tourism providers consider relevant in their market offer and what customers expect from their wine tourism experience. A new categorisation of wine tourists’ expectations based on Pine and Gilmore’s (1998) four realms model and Quadri-Felliti and Fiore’s model (2012) are developed. Design/methodology/approach A mixed methodology, qualitatively analysing 17 semi-structural interviews with the main wine tourism stakeholders in the Alsace region in north-east France and quantitatively analysing 233 questionnaires on wine tourists’ expectations and behaviours are adopted. Findings The study reveals a difference between experiential offers predicated on an educational approach and the explicit expectations of wine tourists (combining aesthetics, conviviality and authenticity, whose central focus is an encounter with the winemaker). Overall, the findings point to a need for greater inclusion of the experiential aspect in the offer designed for wine tourists. Originality/value The study identifies a gap between the educational dimension that professionals tend to promote in their offers and the real expectations of wine tourists who express more interest in the aesthetic dimension provided by an attractive visit environment and an enjoyable experience. At the heart of the authentic experience for wine tourists is meeting the winegrower, making authenticity a major factor.

Using Satellite Thermal-Based Evapotranspiration Time Series for Defining Management Zones and Spatial Association to Local Attributes in a Vineyard

A well-planned irrigation management strategy is crucial for successful wine grape production and is highly dependent on accurate assessments of water stress. Precision irrigation practices may benefit from the quantification of within-field spatial variability and temporal patterns of evapotranspiration (ET). A spatiotemporal modeling framework is proposed to delineate the vineyard into homogeneous areas (i.e., management zones) according to their ET patterns. The dataset for this study relied on ET retrievals from multiple satellite platforms, generating estimates at high spatial (30 m) and temporal (daily) resolutions for a Vitis vinifera Pinot noir vineyard in the Central Valley of California during the growing seasons of 2015-2018. Time-series decomposition was used to deconstruct the time series of each pixel into three components: long-term trend, seasonality, and remainder, which indicates daily fluctuations. For each time-series component, a time-series clustering (TSC) algorithm was applied to partition the time series of all pixels into homogeneous groups and generate TSC maps. The TSC maps were compared for spatial similarities using the V-measure statistic. A random forest (RF) classification algorithm was used for each TSC map against six environmental variables (elevation, slope, northness, lithology, topographic wetness index, and soil type) to check for spatial association between ET-TSC maps and the local characteristics in the vineyard. Finally, the TSC maps were used as independent variables against yield (ton ha-1) using analysis of variance (ANOVA) to assess whether the TSC maps explained yield variability. The trend and seasonality TSC maps had a moderate spatial association (V = 0.49), while the remainder showed dissimilar spatial patterns to seasonality and trend. The RF model showed high error matrix-based prediction accuracy levels ranging between 86% and 90%. For the trend and seasonality models, the most important predictor was soil type, followed by elevation, while the remainder TSC was strongly linked with northness spatial variability. The yield levels corresponding to the two clusters in all TSC were significantly different. These findings enabled spatial quantification of ET time series at different temporal scales that may benefit within-season decision-making regarding the amounts, timing, intervals, and location of irrigation. The proposed framework may be applicable to other cases in both agricultural systems and environmental modeling.

Role of Saccharomyces cerevisiae Nutrient Signaling Pathways During Winemaking: A Phenomics Approach.

The ability of the yeast Saccharomyces cerevisiae to adapt to the changing environment of industrial processes lies in the activation and coordination of many molecular pathways. The most relevant ones are nutrient signaling pathways because they control growth and stress response mechanisms as a result of nutrient availability or scarcity and, therefore, leave an ample margin to improve yeast biotechnological performance. A standardized grape juice fermentation assay allowed the analysis of mutants for different elements of many nutrient signaling pathways under different conditions (low/high nitrogen and different oxygenation levels) to allow genetic-environment interactions to be analyzed. The results indicate that the cAMP-dependent PKA pathway is the most relevant regardless of fermentation conditions, while mutations on TOR pathways display an effect that depends on nitrogen availability. The production of metabolites of interest, such as glycerol, acetic acid and pyruvate, is controlled in a coordinated manner by the contribution of several components of different pathways. Ras GTPase Ras2, a stimulator of cAMP production, is a key factor for achieving fermentation, and is also relevant for sensing nitrogen availability. Increasing cAMP concentrations by deleting an enzyme used for its degradation, phosphodiesterase Pde2, proved a good way to increase fermentation kinetics, and offered keys for biotechnological improvement. Surprisingly glucose repression protein kinase Snf1 and Nitrogen Catabolite Repression transcription factor Gln3 are relevant in fermentation, even in the absence of starvation. Gln3 proved essential for respiration in several genetic backgrounds, and its presence is required to achieve full glucose de-repression. Therefore, most pathways sense different types of nutrients and only their coordinated action can ensure successful wine fermentation.

Wine and the "Spirit" of the Territory: The Langhe Case as a Successful Wine Tourism Destination "System"

The emerging importance of wine tourism clearly affects not only wineries but also, and above all, wine territories. When this happens, the territory can become not only a wine tourism destination but also a wine tourism destination "system." Thus, the article's focus is to deeply analyze the successful and internationally famous Italian case of Piedmont (Italy) as a wine tourism destination and more specifically the area of Langhe as a wine tourism destination "system." There are two main findings of this research. First, we have verified why the Langhe is more than an emerging wine tourism destination through a theoretical/empirical framework and the natural systemic functioning for the normal essence of this territory. In addition, we have also verified how the "business model" of this wine tourism destination system is sustainable, considering that this area has been able to reengineer its way of surviving and growing, putting wine at the center of this restructuring. This research has several theoretical and practical implications. First, it emphasizes the role of different common goods in the creation of a successful wine tourism destination system. Practical implications may involve various types of stakeholders, and the main implications concern both private and public operators.

Clustering of influential wine bloggers using automated content analysis techniques

ABSTRACTThis paper considers a sample of successful wine bloggers, and clusters them into four distinct segments that could be targeted by wine marketers in different ways. Using text that they wrote in response to being named to a survey of 100 top wine blogs, we employ an advanced textual analysis tool (LIWC) to categorize the writings according to the following characteristics: analytical thinking, clout, authenticity, and emotional tone. This data is then used in a clustering procedure that distinguishes four distinct groups of bloggers: the Analysts, the Agnostics, the Authentic Pessimists, and the Confident Optimists.

Yeast Assimilable Nitrogen Optimization for Cool-Climate Riesling

Adequate yeast assimilable nitrogen (YAN) concentration is necessary for successful wine fermentation; therefore, supplementing musts with nitrogen (N) is a common industry practice. In the Finger Lakes region of New York, Riesling juice (Vitis vinifera L.) often has YAN concentrations below the 140 mg/L considered a practical minimal limit. However, little research exists that has confirmed N requirements for cool-climate cultivars and conditions. To test the influence of juice N concentration on desirable sensory characteristics, a Riesling juice of 20 Brix and 130 mg/L initial YAN was supplemented with diammonium phosphate to increase YAN to 180, 250, and 300 mg/L. Each supplemented fraction and the unaltered control were inoculated with three different Saccharomyces cerevisiae yeast strains: EC1118 and W15 (Lallemand), and Cote des Blancs (Red Star). The control concentration of 130 mg N/L was enough for these three yeast strains to complete fermentation, and further supplementation improved fermentation kinetics only for EC1118. N supplementation affected the concentration of eight of the 10 select volatile compounds analyzed in at least one of the yeast strains. Of these, the concentration of most esters increased with N supplementation, with the exception of ethyl cinnamate, which decreased. Concentrations of the higher alcohols 1-hexanol and 2-phenylethanol decreased, and decanoic acid increased, with increased N. Linalool and 1,1,6-trimethyl-1,2-dihydronaphthalene, two volatiles associated with “varietal character” in Riesling, were not affected. In a preference-ranking test, sensory panelists preferred the unsupplemented control (130 mg N/L) over the supplementation treatments for wines fermented with EC1118. No difference in preference was found for the W15 and Cote des Blancs treatments.

Evapotranspiration estimates derived using thermal-based satellite remote sensing and data fusion for irrigation management in California vineyards

Irrigation in the Central Valley of California is essential for successful wine grape production. With reductions in water availability in much of California due to drought and competing water-use interests, it is important to optimize irrigation management strategies. In the current study, we investigate the utility of satellite-derived maps of evapotranspiration (ET) and the ratio of actual-to-reference ET (fRET) based on remotely sensed land-surface temperature (LST) imagery for monitoring crop water use and stress in vineyards. The Disaggregated Atmosphere Land EXchange Inverse (ALEXI/DisALEXI) surface-energy balance model, a multi-scale ET remote-sensing framework with operational capabilities, is evaluated over two Pinot noir vineyard sites in central California that are being monitored as part of the Grape Remote-Sensing Atmospheric Profile and Evapotranspiration eXperiment (GRAPEX). A data fusion approach is employed to combine ET time-series retrievals from multiple satellite platforms to generate estimates at both the high spatial (30 m) and temporal (daily) resolution required for field-scale irrigation management. Comparisons with micrometeorological data indicate reasonable model performance, with mean absolute errors of 0.6 mm day−1 in ET at the daily time step and minimal bias. Values of fRET agree well with tower observations and reflect known irrigation. Spatiotemporal analyses illustrate the ability of ALEXI/DisALEXI/data fusion package to characterize heterogeneity in ET and fRET both within a vineyard and over the surrounding landscape. These findings will inform the development of strategies for integrating ET mapping time series into operational irrigation management framework, providing actionable information regarding vineyard water use and crop stress at the field and regional scale and at daily to multi-annual time scales.

Amino acid content of Agiorgitiko (Vitis vinifera L. cv.) grape cultivar grown in representative regions of Nemea

The concentration of yeast assimilable nitrogen (YAN) content in grape musts of selected representative vineyards of Nemea wine region was determined for 3 consecutive years. It was also of interest to investigate the effect of climatic conditions and vineyard altitude on YAN concentration. Amino acids were analyzed by High-Pressure Liquid Chromatography (HPLC), and 18 were identified and quantified. The majority of grape samples presented a deficiency in yeast assimilable nitrogen required for successful wine fermentation according to the literature. None of the samples had ammonia nitrogen content more than 2 mg N/L. The predominant amino acids quantified were arginine followed by proline, glutamine, and glutamic acid. Based on the ratio of arginine and proline, Agiorgitiko is probably weak or net arginine accumulator. A general tendency of increasing amino acid content with temperature was reported, while the opposite was evident for rainfall. Climatic conditions and cultivar are more likely the most important parameters affecting amino acid concentration in grapes.

Successful Wine Cooperatives: Field Reports from Cooperative Managers in Austria, Italy, and Germany

Austria has a quite small cooperative sector, only about 10 to 15% of all Austrian wine is produced by wine cooperatives. The first wine cooperative was established in 1882 (Eisenstadt-Ruster-Weinproduzentenverein). An intense wave of cooperative establishment took place in Austria and Germany at the beginning of the 20th century, lasting through the 1960s, that was due to the unfortunate general socio-economic situation of vintners.

The Importance of Social Media from the Wine Marketing Perspective

Mass media have never in their history had such a strong impact as they have right now, mainly due to the emergence of new technologies, which have become an important part of the marketing strategies of the wine industry around the world. This paper explores the impact of the information and communication society in social media in the light of the local governments of various countries input in the field of the wine industry. We find that social media allow users to use them free of charge, while paid advertising is an additional cost. The results can also be measurable, which allows the companies full control over the effectiveness of their marketing strategies, but the successful wine companies must use and exploit the social media as important marketing channels.

PERBANDINGAN KARAKTERISTIK WINE LOKAL DAN WINE AUSTRALIA DENGAN BERBAHAN DASAR GRAPE VARIETY CHARDONNAY

Wine is an alcoholic drink made from fermented grapes or other fruits. Due to a natural chemical balance, grapes can ferment without added sugars, acids, enzymes, water or other nutrients. Although there is a common perception that it is almost impossible to grow wine and produce quality wines in the tropical climate of Asia, but the Hatten Wines company succeeded in establishing a successful wine industry. The products offered can be accepted by tourists. Hatten Wines also produces wine using imported Australian grape, one of which is wine with the brand of Two Island. This type of wine uses the type of Australian grape, and is made in Bali. Differences location of production will certainly create a different taste with other types of wine. The uniqueness of taste and aroma is what must be studied and developed more deeply to know the characteristics of the wine. By knowing more clearly about the characteristics of the local wine, and seeing from a variety of food in Indonesia, of course this local wine should also be developed to be combined with various types of food, or commonly referred to as “Food and Wine Pairing”. However, consumers’ interest in local wine is still relatively low either just to enjoy or to be combined with food, as consumers tend to prefer the type of wine produced outside because it is considered to have a better flavor.

Wine and culinary tourism: Preferences of experiential consumers

We explore the key components of consumer demand for the development of a successful wine and culinary tourism segment. In particular, we investigate the demand preferences that are important to consumers interested in a wine and culinary related hotel stay in South Tyrol. Conceptually, we utilize the 4E-Model of experiential consumption by Pine & Gilmore [1, 2] and propose that the four realms of an experience (i.e., entertainment, education, escapist, and aesthetic relate to the principal components of consumer preferences. We survey potential tourists to gain a better understanding of their demand preferences for culinary and wine related hotel stays. Using an exploratory factor analysis, we identify the principal components of consumer demand preferences. The most preferred demand feature of a culinary wine experience relates to informative entertainment. The second feature relates to social-cultural activities that are educating. The third are escapist wine and food-specific activities and the forth relates to the aesthetics of accommodation traits and style in the culinary and wine domain. Moreover, we study the current supply attributes of wine and culinary related hotel offer in South Tyrol and their pricing using a hedonic model. Attributes that provide an entertainment experience form the basis of any offer in the wine and culinary domain. Attributes that provide an educational experience are highly relevant and add will a significant price premium. Matching demand preferences and supply conditions is crucial in developing a successful culinary and wine related tourism segment.

Los Organismos de Gestión de Destino en Enoturismo: Casos Internacionales de Éxito

Wine tourism has developed in Spain at a slower rate than elsewhere, because of a less successful destination management among other reasons. In this framework, it is relevant to identify and analyse successful wine tourism destinations worldwide, as their policy and governance approaches may be inspiring even for destination management organizations and entrepreneurs in Spain. A benchmarking exercise is thus carried out -- taking into consideration cultural and institutional variables as well as geolocation characteristics – for case studies in France, Sonoma County (California, U.S.A.) and Cape Wineland (South Africa). A comparison of best practices there and for wine tourism (enotourism) in Spain permits to enunciate some conclusions and recommendations.

The Political and Economic History of Vineyard Planting Rights in Europe: From Montesquieu to the European Union

AbstractIn 2008, the European Union (EU) voted to liberalize its system of planting rights, which has strictly regulated vine plantings in the EU. However, after an intense lobbying campaign, the liberalization of the planting rights system was overturned in 2013, and new regulations could create an even more restrictive system. European wine associations have complained about the detrimental effects of the new regulations. There is a precedent in history. In 1726, the French political philosopher and landowner Montesquieu complained to the French king about the prohibition on planting new vines. Montesquieu was not successful in his demands to remove the system of planting rights. Old and recent history suggests that political forces against liberalization of planting rights are very strong. Only the French Revolution in 1789 led to a fundamental liberalization of planting rights. The “liberal period” of the nineteenth century was sustained by the combination of the French Revolution's liberal ideology, the thirst of Napoleon's armies for wine, and diseases that wiped out most of the French vineyards.That said, in the past and the present, enforcement of planting rights is a major problem. In fact, despite the official restrictions, Montesquieu managed to plant his vines, allowing him to become a successful wine producer and merchant, to travel, and to spend time thinking, discussing, and ultimately writing up his ideas that influenced much of the Western world's constitutions. (JEL Classifications: K23, L51, N43, N54, Q18)

Phenolic Characterisation and Antioxidant Capacity of Young Wines Made From Different Grape Varieties Grown in Helanshan Donglu Wine Zone (China)

The Helanshan Donglu wine zone (China) is one of the most successful wine region of China, and the phenolic characterisation and antioxidant capacity of the primarily young, monovarietal wines from there were evaluated. The result showed that Helanshan Donglu wines contained abundant phenolic compounds, especially flavan-3-ols, and possessed high antioxidant capacity. In different grape varieties, the phenolic profiles varied greatly in both red and white wines. For red wines, Cabernet Sauvignon represented the highest total phenols (2 631 mg/L GAE), total flavonoids (1 840.83 mg/L CTE) and antioxidant capacity. Gamay and Cabernet Gernischt possessed the highest total flavan-3-ols (1 108.08 mg/L CTE) and total anthocyanins (258.78 mg/L CGE). Amongst the white wines, Chardonnay and Chenin blanc showed the highest phenolic contents and antioxidant capacity. (+)-Catechin and (-)-epicatechin were dominant phenolic constituents in both the red and white wines. Gallic acid and salicylic acid were the second most abundant in red wines, while gentisic acid was the second most abundant in white wines.

The new wave of wine brands

Wine branding is a series of complex marketing propositions intended to sell wine as a ‘brand’ – a product marketed much more thanks to its individual name and image rather than to its original quality. Wine brands can be basically divided in two distinct groups: some have called them ‘benign’ (a.k.a ‘historic’ or ‘classical’ - as for Champagne and the Bordeaux châteaux, for ex.) and ‘modern’ brands. ‘Modern’ wine brands are usually built upon a base of elastic supply (to maintain consistency) and planned promotion, most are owned big multinational companies, are standardized and aimed at the international market taste and a determined price level, lacking in diversity and terroir tipicity. In this study, the author describes how these ‘modern brands’ are structured and what are their marketing tools, run through examples of successful wine brands, and describe about their ads and cons for international consumers.

Turismo enológico en Uruguay: ¿qué quiere el visitante local?

Uruguayan wine tourism is incipient. The current demand is made up of foreign tourists and local visitors; its future growth depends on the flow of local wine tourists, whose perceptions and aspirations are basic for the development of the strategy of products and services. A survey of Montevideo residents evaluated the disposition towards wine tourism and determined their perceptions and expectations. The results indicate that the vast majority (86%) wish to carry out wine tourism. The factorial analysis revealed two groups of affinity in the visits to the winery, one that wishes to focus on tasting and buying, and the other that prefers to know the whole production process. The other niche is based on complementary activities, and is also dichotomized into - one group wants gastronomy, culture and art, - while the other wants sports or outdoor activities. This is how we have identified the nature, range and breadth of services and activities for successful wine tourism that seeks total customer satisfaction and local visitor loyalty.