Wine-producing Regions Research Articles

What influences the development of wine-producing regions? New economic opportunities in the eastern foothills of the Helan Mountains in China

The formation and development of wine regions require unique natural conditions and hundreds of years of technical and cultural accumulation. The development of the wine industry at the eastern foot of Helan Mountain in China, in addition to the appropriate geographical environment, the technical migration, and talent flow supported by consistent policies, have improved the allocation ability of resource factors and conversion efficiency, making it a world-renowned new wine-producing region in just 40 years. This particular mechanism deserves attention as new industries develop in other parts of the world. Using the methods of spatial autocorrelation, hot spot analysis, and geographic detector, this paper comprehensively analyzes the growth and spatial evolution characteristics of wineries in the eastern foot of Helan Mountain in China and deeply discusses the mechanism of the interaction between the localization of global floating capital and China's unique regional economic policies. It is found that the local selection of global floating capital has a spatial locking effect on the formation of CHMWR, and the rolling support policies of China's central and local governments promote the rapid expansion and regional spread of the number and scale of wineries, with significant spatial agglomeration and spatial diffusion. The profound mechanism of such changes lies in the dual interaction of the local selection of global liquid capital and the Chinese government's wine-producing policies adapted to the geographical environment. In this process, a series of internal and external factors such as the innovation of grape planting and wine-making technology, consumer market, and government behavior have accelerated the continuous growth of the wine-producing region at the eastern foot of Helan Mountain in Ningxia. This paper adds a new understanding and deep understanding of the interaction between the local implantation of economic globalization and the macro-control policies of the Chinese government.

Beyond terroir: a comparative analysis of Pinot Noir producers and business strategies in Burgundy, New Zealand and South Africa

PurposeThis paper aims to examine the convergence and divergence of business and production practices in the global wine industry, particularly focusing on Pinot Noir producers in Burgundy, New Zealand and South Africa (SA). This study explores the interplay between firm-specific factors and regional contexts to identify competitive advantage drivers among Pinot Noir producers.Design/methodology/approachThis research uses a comparative analysis approach, using data from a comprehensive winery level survey. This study applies methodologies akin to value chain analysis to unravel the configuration of productive and technology/knowledge creation activities within wineries across three regions.FindingsThis analysis reveals both convergence and divergence in business and production practices among Pinot Noir producers in Burgundy, New Zealand and South Africa. Although there is a degree of convergence in marketing, distribution and competition strategies, differences exist in production practices and firms’ capabilities. Burgundy emphasizes tradition and terroir expression, contrasting with the modernization and innovation focus observed in New Zealand and South Africa. However, all regions share a commitment to quality as a competitive advantage.Research limitations/implicationsThis study acknowledges limitations such as the focus on a specific grape variety and regions, the absence of performance impact analysis and the need for additional variables like environmental, institutional and cultural factors and consumer preferences to provide a comprehensive understanding of industry dynamics.Practical implicationsThe insights from this study offer practical implications for winemakers, industry stakeholders and policymakers. Producers can optimize production and marketing strategies based on regional contexts and market segments, whereas stakeholders can identify emerging trends and opportunities in the global wine market. Policymakers can develop targeted policies supporting innovation, sustainability and competitiveness.Originality/valueThis paper provides a unique contribution by conducting a comparative firm-level analysis across distinct wine-producing regions, shedding light on the nuanced interplay of factors shaping competitive advantage among Pinot Noir producers. This study’s comprehensive data set and methodological approach enhance understanding and offer valuable insights for industry stakeholders and policymakers.

Understanding eco-innovation in the Hungarian wine sector

PurposeA growing body of literature analyzes eco-innovation in the wine industry, specifically focusing on the internal and external factors that contribute to sustainable innovation in wineries. The purpose of this study is to classify wineries according to their eco-innovation strategy and investigate variations in innovation groups concerning networking and socio-demographic characteristics.Design/methodology/approachThe authors use an original firm-level survey conducted between June 2022 and January 2023 to study eco-innovation practices of 234 Hungarian winemakers using four groups of indicators: marketing, organizational, process and product innovations. The authors apply principal component analysis and cluster analysis to identify eco-innovation dimensions and group wineries. The authors also investigate the relationship between eco-innovation strategies, determinants and firm-specific characteristics.FindingsThe estimations identify two innovation modes: with Cluster 1 (characterized by innovative wineries) surpassing Cluster 2 (comprising less innovative wineries) in all aspects. Marketing and process innovations were more widespread than product and organizational innovations. The results confirm the importance of firm and manager characteristics, corporate organization and size, age and education of management influence innovation activity.Research limitations/implicationsThe cross-sectional nature of the survey provides a snapshot of the wine industry. To identify changing trends, it is beneficial to conduct follow-up research and ongoing monitoring for a more comprehensive understanding of the dynamics of eco-innovation over time. The study offers valuable information about the Hungarian wine sector, but generalization of results to other geographic areas or wine-producing regions should be careful. The unique characteristics of particular regions might have a different effect on the dynamics of eco-innovation. Comparative studies across different wine regions or countries may reveal regional variations in eco-innovation strategies and the impact of local contexts.Practical implicationsThe study highlights the priority of human elements, such as the commitment of owners and managers to sustainability in driving force for innovation. The ability of businesses to absorb new knowledge and the exchange of information within organizations is crucial in promoting innovation. Considering the results of the survey, managers should proactively strive to improve knowledge transfer and information sharing within their organizations and establish cooperative alliances with universities, research institutes, suppliers, industry bodies and associations and global consultancy firms. Such knowledge-based cooperation can counterweight the innovative inertia of the micro and small enterprises representing the Hungarian wine sector.Social implicationsTo address the issue of “innovative inertia” faced by micro and small businesses in the wine sector, policymakers may implement focused supports, such as educational initiatives and grants, to augment their understanding and promote sustainable innovation. They should initiate intra- and inter-cluster connections and cooperations. Incentives, such as tax reduction or financial support, may stimulate wineries to introduce eco-innovation practices. Policymakers could also streamline the process of obtaining funding or grants for wineries interested in investing in cutting-edge solutions, such as renewable energy or advanced cultivation technologies to accelerate the adoption of sustainable practices.Originality/valueThis study contributes to the eco-innovation literature by providing insights into the drivers and practices of wineries in Hungary. The results emphasize the significance of networking, sharing of knowledge and firm/manager-specific characteristics in influencing eco-innovation in the wine industry.

Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of Indigenous Saccharomyces cerevisiae Strains.

Japan has numerous vineyards with distinct geographical and climatic conditions. To the best of our knowledge, there is no comprehensive analysis of the diversity of yeasts associated with wine grapes from Japan. This study aimed to determine yeast diversity in wine grapes from four wine-producing regions in Japan and to evaluate the physicochemical characteristics of wines produced with indigenous Saccharomyces cerevisiae strains isolated from two regions. A total of 2648 strains were isolated from nine wine grape samples. MALDI-TOF MS and 26S rDNA sequence analyses revealed that the strains belonged to 21 non-Saccharomyces yeasts and 1 Saccharomyces yeast (S. cerevisiae). Non-Saccharomyces yeasts were found in high quantities and were highly distributed among the wine grape samples. Differences in the distribution of the identified yeast species were noted among the different wine grape varieties and regions. Indigenous S. cerevisiae strains of different genotypes from different regions exhibit distinct physiological traits. Our findings are expected to enhance our understanding of the local yeasts associated with Japanese vineyards and contribute to obtaining cultures that can provide region-specific organoleptic characteristics to local wines produced in Japan.

Developing new boutique winery businesses—Lessons from the Australian experience

The global wine industry has been growing strongly for many years with entrepreneurs often seeking to establish boutique wineries in new or established wine-producing regions, partly to indulge their passion for wine but also to develop successful, long-term business ventures. Within this context, Australia has successfully grown its wine industry over several decades and is now one of the world’s largest wine exporters. The country is known for its robust mix of large and small wine producers and wine tourism. This paper explores key issues that should be considered by entrepreneurs contemplating new boutique winery ventures to increase their chances of business success. This is done by reviewing the general wine industry in Australia and comparing the situations of five successful smaller wine producers scattered around the country. To carry out the comparisons, the authors reviewed public promotions, customer reviews, and other materials about the case businesses and industry and interviewed proprietors as needed. A representative convenience sample of successful boutique wineries from several major Australian wine regions was chosen for review so that the whole Australian industry was covered. Based on their analysis, the authors firmly believe that boutique winery entrepreneurs must examine all aspects of the business model for their proposed venture and especially their interface with wine tourism to improve their chances for long-term growth and business success. Like most real estate investments, the location of the vineyard is critically important. Then, as well as producing high-quality grapes and wines and developing strong cellar door sales, they should also incorporate food offerings that emphasize pairing their wines with local produce. In addition, they should establish onsite “experience” focused lodging options that showcase local arts and crafts, with “glamping” style accommodations providing a particularly suitable option. These are all matters which should be considered from the very outset when the venture is initially being conceptualized and plans are being formulated for the development of the chosen property. For the sake of clarity, within this study, the term “boutique winery” refers to a wine-making facility with an adjoining vineyard.

Effective section on grapevine plants (Vitis vinifera L.) attacked by Xylotrechus arvicola Olivier (Coleoptera: Cerambycidae) grubs: Influence and effects on its resistance

Xylotrechus arvicola Olivier 1795 (Coleoptera: Cerambycidae) is an insect pest that affects Vitis vinifera L. 1753 (Vitales: Vitaceae) plants in the main wine-producing regions of Spain. X. arvicola larvae bore into grapevine wood, causing both direct damage (ingestion of vascular tissues) and indirect damages (introduction of wood fungi) to the plant. The aim of research was to evaluate the effective section of wood damaged by larvae and assess its resistance capacity through compression tests and loading and breaking times. Compressive tests (on trunks) and flexural tests (on branches) were performed to evaluate the effective section. Trunk samples exhibited a higher effective section than branches samples, with effective section percentages ranging from 91.49 % to 93.53 % in trunks and decreasing from 84.91 % to 86.95 % in branches. Both loading times (Time 1) and breakage times (Time 2) increased with the effective section of the wood, although these times were lower in damaged wood samples of both trunks and branches. Additionally, significant differences were observed in the interactions between loading time x effective section and breakage time x effective section in dry trunks. This indicates a stronger relationship between the effective section and increased resistance in trunks. The results suggest that, in ‘Tempranillo’ variety, branches with a lower effective section are more prone to breakage when affected by X. arvicola larvae, whereas trunks, with a greater effective section, maintain better stability. This research should be continued with the evaluation of other vine varieties and different years of X. arvicola attacks, as the current findings are based on a single variety (‘Tempranillo’) over a period of ten years.

Assessing chemical composition variations on vintage, vineyard location and grape ripeness: A regional study of red wines produced in the colorado river middle basin, La Pampa (Argentina)

This work aimed to characterize chemical composition of Malbec and Cabernet Franc red wines from two different regions of La Pampa’s province, which stands out as one of the youngest wine-producing regions in Argentina and has remained unexplored until now. These wines were produced from grapes of two consecutive vintages (2021 and 2022), and were harvested at two different ripeness levels. Global phenolic parameters, colour characterization and multi-elemental profile were evaluated. Multivariate statistical approaches were successfully implemented to investigate the vintage and ripeness effects on chemical profile of red wines and characterize them based on regional variations. Our results showed that vintage and ripeness affected both phenolic and multi-elemental profiles, and such chemical variables allowed the wines differentiation according to region. The results of this first study could form the basis for future research into optimizing the region’s winemaking potential.

Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae

Lack of acidity in wine is one of the main challenges in warm wine-producing regions. The non-Saccharomyces yeast, Lachancea thermotolerans (LT), is well known for its great potential in wine acidification through the production of lactic acid. In this study, an indigenous LT strain was sequentially inoculated with S. cerevisiae (SC). The influence of the timing of SC inoculation on wine quality was extensively studied. Inoculating SC 72 h after the inoculation of LT delayed the peak of fermentation rate, but had no significant influence on the duration of fermentation. The late inoculation (72 h) of SC effectively increased the production of lactic acid, which consequently increased the total wine acidity and decreased the pH. Higher levels of esters were also achieved by the late inoculation. Pilot-scale fermentations were carried out with both Chardonnay and Cabernet Sauvignon to verify the effect of late inoculation. Lactic acid produced in sequential fermentation was 2.73 g/L for Chardonnay wine and 5.35 g/L for Cabernet Sauvignon wine, and the production of ethyl esters was also enhanced. Overall, the results demonstrated that the late inoculation of SC in sequential fermentation with LT improved wine quality by increasing acidity and producing more balanced and aromatic wines.

New regions in a glass. Embedding landscape in the production of wine narratives

Over the last 30 years, the global wine sector has undergone substantial shifts both in production and consumption, with significant impacts on the geography of wine and vineyards. The study follows this evolution from a narrative production perspective, underlining the cultural value of wine and the emergence of new territorial imageries linked to terroir. Taking the case of Etna wines, the research aims to cast light on both the local practices of resistance to global competitiveness and the online narratives of consuming both wine and landscape targeted at a global audience. A mixed methodology with a place-based approach is adopted, aimed at exploring critical issues in the context of a relatively new wine-producing region. Findings reveal an active offline and online reterritorialisation, with conflicting identities being glossed over by landscape attributes, which are exploited to embed territory in a glass.

Precision agriculture for wine production: A machine learning approach to link weather conditions and wine quality

The agricultural sector, in particular viticulture, is highly susceptible to variations in the environment, crop conditions, and operational factors. Effectively managing these variables in the field necessitates observation, measurement, and responsive actions. Leveraging new technologies within the realm of precision agriculture, vineyards can enhance their long-term efficiency, productivity, and profitability. In our work we propose a novel analysis of the impact of pedoclimatic factors on wine, with a case study focusing on the Denomination of Controlled and Guaranteed Origin Chianti Classico (DOCG), a prime wine-producing region located in Tuscany, between the provinces of Siena and Florence. We first collected a novel dataset, where geographic information as well as wine quality information were collected, using publicly available sources. Using such geographic information retrieved and an unsupervised machine learning approach, we conducted an in-depth examination of pedoclimatic and production data. To collect the whole set of possibly relevant features, we first assessed the region's morphological attributes, including altitude, exposure, and slopes, while pinpointing individual wineries. Subsequently we then calculated crucial viticultural indices such as the Winkler, Huglin, Fregoni, and Freshness Index by utilizing daily temperature records from Chianti Classico, and we further related them to an assessment of wine quality. In addition to this, we designed and distributed a survey conducted among a sample of wineries situated in the Chianti Classico area, obtaining valuable insights into local data. The primary goal of this study is to elucidate the interrelationships between various parameters associated with the region, considering influential factors such as the environment, viticulture, and field operations that significantly impact wine production. By doing so, wineries could potentially unlock the full potential of their resources. In fact, through the unsupervised and correlation analysis we could elucidate the relationships existing between the pedoclimatic parameters of the region, considering the most important factors such as viticulture and field operations, and relate them to wine quality as for instance using the survey data collected. This study represents an unprecedent in the literature, and it could pave the path for future studies focusing on the importance of climatic factors into production and quality of wines.

Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy.

With a view to maintaining the reputation of wine-producing regions among consumers, minimising economic losses caused by wine fraud, and achieving the purpose of data-driven terroir classification, the use of an absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) technique has shown great potential based on the molecular fingerprinting of a sample. The effects of changes in wine composition due to ageing and the stability of A-TEEM models over time had not been addressed, however, and the classification of wine blends required investigation. Thus, A-TEEM data were combined with an extreme gradient boosting discriminant analysis (XGBDA) algorithm to build classification models based on a range of Shiraz research wines (n = 217) from five Barossa Valley sub-regions over four vintages that had aged in bottle for several years. This spectral fingerprinting and machine learning approach revealed a 100% class prediction accuracy based on cross-validation (CV) model results for vintage year and 98.8% for unknown sample prediction accuracy when splitting the wine samples into training and test sets to obtain the classification models. The modelling and prediction of sub-regional production area showed a class CV prediction accuracy of 99.5% and an unknown sample prediction accuracy of 93.8% when modelling with the split dataset. Inputting a sub-set of the current A-TEEM data into the models generated previously for these Barossa sub-region wines yielded a 100% accurate prediction of vintage year for 2018-2020 wines, 92% accuracy for sub-region for 2018 wines, and 91% accuracy for sub-region using 2021 wine spectral data that were not included in the original modelling. Satisfactory results were also obtained from the modelling and prediction of blended samples for the vintages and sub-regions, which is of significance when considering the practice of wine blending.

Climatic projections vs. grapevine phenology: a regional case study

From the middle of the 20th century, the majority of the world's highest quality wine-producing regions experienced an increase in temperatures during the growing season. Even if, through technological processes, this issue has been seen as an improvement, recent changes of climatic factors (mainly temperature, sunshine duration and rainfall) show a worrying trend. This study reveals the impacts of climate change in one of the oldest and most important vineyards in Eastern Europe (Odobești vineyard in Romania) on the quality of grapes. The varieties taken into study are ‘Șarbă, Băbească gri’ and ‘Fetească regală’, the first two being considered new created cultivars, while the latter is found on the largest areas of viticultural use. Grapevine phenology and composition were analysed according to literature and standard OIV regulations. Climatic data was gathered, throughout 50 years (1971-2021), by using a weather station of the Odobești Viticulture and Wine-making Research Development Station. A climatic assessment using Shared Socioeconomic Pathways (SSPs) was achieved, focusing on two SSPs (SSP1-1.9 and SSP5-8.5). The climatic predictions show that for the analysed region, phenophases will change due to a temperature increase of over 1.5 oC, leading to an acceleration of 15 (SSP1-1.9) or 24 days (SSP5-8.5) in the case of grape maturation. The hastening of the yearly vine life cycle is correlated to a wide range of undesirable effects, among which an unequilibrated physical-chemical composition of fruits for wine production is considered a sore point in wine sector economy.

Can Italian wines outperform European benchmarks in environmental impact? An examination through the product environmental footprint method

Nowadays, there is a pressing demand for precise tools to quantify sustainability and assess the contributions of products and processes to sustainable development. This requirement extends to the wine industry as well. In 2013, the European Commission introduced the Product Environmental Footprint (PEF), providing a standardized methodology grounded in life cycle thinking for evaluating the environmental impacts of products across various industries. Despite its potential and the availability of specific guidelines for wine, the application of PEF remains unexplored in the sector. This study contributes to the knowledge by applying PEF to assess environmental impacts of Italian still and sparkling wines production, identifying variations from European benchmarks. Additionally, it aims to pinpoint pivotal hotspots and provide guidance for effective mitigation strategies.Average data from 27 wines certified as sustainable under Italian VIVA program, were collected and used to perform a life cycle assessment in accordance with PEF protocol. Results revealed that Italian still wines exhibited a greater environmental impact than the European reference value, while sparkling wines displayed a slightly more favourable environmental performance compared to the European average. Notably, specific impact categories remained consistent across different wines and countries, with climate change, resource utilization, land use, and particulate matter harmful for human health accounting for nearly 80 % of the overall environmental footprint. Hotspot analysis identified the plantation/destruction of vines, energy usage in the winery, and packaging as significant factors influencing the environmental footprint of Italian wines. Addressing these elements could enhance the environmental competitiveness of the Italian wine sector relative to its European counterparts. However, to validate these findings, further studies are necessary, both within Italy and in other European wine-producing regions. Such research initiatives will improve and strengthen PEF methodology, bolstering its adoption as the primary tool for environmental impact assessment of wine at the community level.

Non-destructive quantification of key quality characteristics in individual grapevine berries using near-infrared spectroscopy.

It is crucial for winegrowers to make informed decisions about the optimum time to harvest the grapes to ensure the production of premium wines. Global warming contributes to decreasing acidity and increasing sugar levels in grapes, resulting in bland wines with high contents of alcohol. Predicting quality in viticulture is thus pivotal. To assess the average ripeness, typically a sample of one hundred berries representative for the entire vineyard is collected. However, this process, along with the subsequent detailed must analysis, is time consuming and expensive. This study focusses on predicting essential quality parameters like sugar and acid content in Vitis vinifera (L.) varieties 'Chardonnay', 'Riesling', 'Dornfelder', and 'Pinot Noir'. A small near-infrared spectrometer was used measuring non-destructively in the wavelength range from 1 100 nm to 1 350 nm while the reference contents were measured using high-performance liquid chromatography. Chemometric models were developed employing partial least squares regression and using spectra of all four grapevine varieties, spectra gained from berries of the same colour, or from the individual varieties. The models exhibited high accuracy in predicting main quality-determining parameters in independent test sets. On average, the model regression coefficients exceeded 93% for the sugars fructose and glucose, 86% for malic acid, and 73% for tartaric acid. Using these models, prediction accuracies revealed the ability to forecast individual sugar contents within an range of ± 6.97 g/L to ± 10.08 g/L, and malic acid within ± 2.01 g/L to ± 3.69 g/L. This approach indicates the potential to develop robust models by incorporating spectra from diverse grape varieties and berries of different colours. Such insight is crucial for the potential widespread adoption of a handheld near-infrared sensor, possibly integrated into devices used in everyday life, like smartphones. A server-side and cloud-based solution for pre-processing and modelling could thus avoid pitfalls of using near-infrared sensors on unknown varieties and in diverse wine-producing regions.

Alcohol consumption patterns, suppliers and online alcohol marketing: Before and during COVID-19 alcohol bans

COVID-19-related alcohol sales bans and stay-at-home orders prompted the alcohol industry in South Africa to increase their online alcohol sales promotions. We investigated changes in alcohol-related behaviour and the drivers of illegal alcohol sales through a self-reported Facebook survey that ran from July to November 2020. Questions included socio-demographics and comparison of alcohol purchasing behaviour and intake during 2019 and 2020. Statistical tests were applied to find associations between illegal alcohol purchasing and alcohol-related behaviours. A total of 792 participants took part in the survey, 69.7% of whom were female. During lockdown periods, most participants (55.3%) bought alcohol illegally from illegal outlets or friends. Online alcohol-delivery marketing increased by 20 percentage points from 2019 to 2020, with participants stating that they saw a lot of advertisements per day and 80% of persons under 25 years were not asked to verify their age in 2020 upon delivery. Home-brewed beer and vodka intake increased in 2020 during the alcohol sales bans. Men from the Western Cape who engaged in daily or weekly heavy episodic drinking were more prone to purchase alcohol illegally. The Western Cape, which is South Africa’s most prolific wine-producing region, had the highest odds of people buying alcohol illegally, with wine being found to be the most frequently bought alcohol online and consumed by these participants. There is a need for further research into the differences in alcohol-related behaviour affecting illegal alcohol purchasing according to income group, proximity to alcohol producers and underage alcohol sales and marketing through online applications. Significance: Alcohol sales bans have the potential to reduce and stop the alcohol intake of moderate drinkers, but may make heavy episodic drinkers drink more than usual. During COVID-19 lockdown, illegal alcohol sales were taking place through unlicenced alcohol outlets and friends, and not through licenced online applications. Unlicenced alcohol outlets need to be addressed to prevent future illegal alcohol sales. Stricter regulations aimed at legal online alcohol sales applications should be put in place to prevent alcohol sales to minors and those who have already consumed too much alcohol. There should be a ban on marketing of addictive substances, such as alcohol.

Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines

Commercial yeasts are normally used in the wine industry to achieve stable and enhanced wine flavors and aromas, but they can lead to a loss of diversity and a peculiar regional wine style. An indigenous commercial wine yeast, CECA, has been isolated from a well-known wine-producing region, Ningxia, China. As CECA is a young commercial yeast, further research into its characteristics is required. In this study, the performance of CECA in Cabernet Sauvignon wine fermentation, three different fermentation treatments, spontaneous without inoculation, inoculated with CECA, and inoculated with CECA after treatment of the grape must with dimethyl dicarbonate, were performed. During fermentation, six species of yeast identified through a culture-dependent method were also identified with a culture-independent method, although the relative abundance differed between the methods. The floral and fruity were confirmed as characteristics of CECA-inoculated wines using headspace solid-phase microextraction-gas chromatography-mass spectrometry and sensory evaluation. This study enables winemakers to better understand an indigenous commercial yeast, make a peculiar aroma for Ningxia wines and promote the reputation of Ningxia region.

Russian and World Wine Industry Development Features

According to a report published by the International Organisation of Vine and Wine, the main global trends are shrinking vineyards, reduced wine production, and declining wine consumption. The article analyses the wine industry of countries around the world for the period 2012-2021. The main wine-producing regions of the world are highlighted, and industry trends are reflected. The aim of the paper is to analyse the wine industry of the countries of the world for the period 2012-2021, the indicators that characterise the state and dynamics of the wine industry: the area of vine plantations, the volume of grape production, wine consumption, international trade in grapes and wine. The author used the following methods for the study: abstract-logical (for theoretical generalisation of research and justification of conclusions); calculative-constructive and comparative (for analysis of the current state of development of the industry); statistical-economic (to study the dynamics of grape production and wine consumption). Special attention is given to the specific features of the wine industry in the Russian Federation: history of its development, wine-producing regions, and constraints. The measures aimed at the development of the wine industry in the Russian Federation are proposed. It has been established that the wine market in Russia is showing a gradual increase in the interest of domestic consumers in the product. Russian consumers are becoming more educated about wine culture and more demanding about the quality of wine drinks. Domestic winemaking is actively developing thanks to state support, and international sanctions have only served to stimulate growth and encourage consumers to become more familiar with Russian winemaking. Retailers are increasing the number of domestic drinks in the matrix. The Russian domestic wine market is attractive to investors due to its volume and development prospects. In the next 10 years, the Russian wine market is expected to grow by 2-3 times.

Grapes, Wines, and Changing Times: A Bibliometric Analysis of Climate Change Influence

Climatic conditions play a major role in wine production. Given the increasing impacts and risks posed by climate change, it is important to understand the effects it will have on the wine sector and different wine-producing regions worldwide. This study provides an in-depth examination of the scientific discourse on wine and climate change from 2000 to 2022 by conducting a bibliometric analysis of the literature published on the Web of Science database, which included 1,314 publications. The use of quantitative and qualitative methods allows us to investigate how research has evolved over the years. Our analysis uncovers the most productive countries, institutions, and journals leading the research in this domain, while emphasising the multifaceted approach to studying wine and climate change. Nevertheless, numerous research areas are yet to be adequately explored. Through co-citation analysis and bibliographic coupling, we identify dominant thematic clusters in previous and current scientific literature and reveal emerging research trajectories in this field. The main thematic clusters found include the assessment of climate change effects on viticultural regions worldwide, climate change’s impact on grape composition, and the impact on grape phenology. Our results can be useful not only to understand the main themes studied until now but also to orientate researchers towards less explored aspects and disciplines in scientific research.

Managing Digital Presence in Wineries Practicing Heroic Agriculture: The Cases of Ribeira Sacra and Lanzarote (Spain)

Wine tourism has become an exciting avenue of development for rural wine-producing regions. The channels through which these millenary traditions are transmitted are diverse, and the wineries that practice heroic viticulture can sustainably influence the economic recovery process, especially after the COVID-19 crisis. This paper analyzes the possibilities offered by social media to promote rural territory and wine production in a sustainable way through wine tourism. For this purpose, we have used the case study of the wineries of the Ribeira Sacra appellation of origin and the Canary Islands context in the Lanzarote AO. The methodology used has counted, on the one hand, the existence of web pages of the geographical demarcations mentioned. On the other hand, a study of these wineries’ presence on the three main social networking sites, Facebook, Twitter and Instagram, has been carried out. The main focus has been on a content analysis of the social network Instagram, taking into account the terroir’s emotional values and tourist attractions. The results show that their presence on the Internet could be higher, as only 55% of the wineries of these appellations of origin have a website. In the case of Instagram, the percentages decrease in Ribeira Sacra and increase in Lanzarote. Finally, it has been possible to trace a model of rural development supported by sustainable tourism, wherein emotional values and transmitted attractions stand out, alongside elements related to the landscape and nature and the wine landscape, tradition and gastronomy.

Sustainability Research in the Wine Industry: A Bibliometric Approach

Currently, the wine industry has gained great relevance worldwide. At the same time, the sustainability of the business activity has positioned itself as one of the main challenges to be achieved in the coming years. Due to the great impact that agricultural processes can have on the environment, vine and wine production is particularly susceptible to the application of new technologies and processes that improve its sustainability in the medium and long term, while allowing the improvement of product quality. The main objective of this paper is to analyze the academic literature in the field of wine industry sustainability, to determine the main contributions carried out, as well as the most prominent authors, universities, and countries in this field of study. The methodology used is bibliometric analysis, specifically the Bibliometrix® R package, in its version 4.1.1. The results reveal that research in the field of sustainability in the wine industry has increased considerably in the last three years by several leading researchers, mainly from universities located in wine-producing regions. It is concluded that research shows a trend towards collaboration among stakeholders, especially in terms of innovation, which is postulated as the main tool to improve the sustainability of the sector in the coming years.