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Exploring the wellness dimensions of wine tourism experiences: a netnographic approach 探索葡萄酒旅游体验的健康维度:一种网络方法
IF 1.8 Q2 Business, Management and Accounting Pub Date : 2022-04-18 DOI: 10.1108/ijwbr-07-2021-0040
Anupama S. Kotur

Purpose

In a post-COVID world, tourists seeking wellness through unique tourism experiences is expected to intensify. The purpose of this study is twofold – to provide baseline information to explore interlinkages between wine tourism and wellness and to identify wine tourism experiences that create a sense of wellness among wine tourists.

Design/methodology/approach

This study adopts a netnographic approach by analysing user-generated content collected from the TripAdvisor platform. A total of 2,117 reviews of seven wineries in Maharashtra, India, were coded.

Findings

Fourteen interpretive codes were identified and positioned within Dunn’s (1959) four dimensions of wellness, namely, body, mind, spirit and environment. The findings suggest that wine tourism experiences allow wine tourists to rejuvenate their mind, body and spirit, enhancing a sense of holistic wellness.

Practical implications

Proposed wellness dimensions of the wine tourism framework can be used by practitioners to enhance the quality and variety of their wine tourism offerings, extending into the realm of wellness.

Originality/value

To the best of the authors’ knowledge, based on the literature review, there are few studies examining wine tourism through the lens of wellness. Also, the study uses Indian wineries as the study site, offering an insight into tourist experiences of this growing wine tourism market.

在新冠肺炎疫情后的世界,通过独特的旅游体验寻求健康的游客预计会增加。本研究的目的有两个:提供基线信息,探索葡萄酒旅游与健康之间的相互联系,并确定葡萄酒旅游体验,在葡萄酒游客中创造一种健康感。设计/方法/方法本研究采用网络分析方法,分析从TripAdvisor平台收集的用户生成内容。对印度马哈拉施特拉邦7家酒庄的2117条评论进行了编码。Dunn(1959)的四个健康维度,即身体、思想、精神和环境,确定并定位了14个解释性代码。研究结果表明,葡萄酒旅游体验可以让葡萄酒游客恢复身心和精神,增强整体健康感。实践意义提出的葡萄酒旅游框架的健康维度可以被从业者用来提高他们的葡萄酒旅游产品的质量和多样性,延伸到健康领域。原创性/价值据作者所知,根据文献综述,很少有研究通过健康的视角来考察葡萄酒旅游。此外,该研究以印度酒庄为研究地点,提供了对这个不断增长的葡萄酒旅游市场的游客体验的洞察。
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引用次数: 0
How consumers relate to wine during COVID-19 – a comparative, two nation study 在COVID-19期间,消费者如何与葡萄酒联系起来——一项两国的比较研究
IF 1.8 Q2 Business, Management and Accounting Pub Date : 2022-03-30 DOI: 10.1108/ijwbr-09-2021-0051
Abel Duarte Alonso, Alessandro Bressan, O. T. K. Vu, Lan Thi Ha Do, Roberta Garibaldi, Andrea Pozzi
Purpose The purpose of this study is to examine consumers’ relationship with wine during the COVID-19 crisis and associated implications for hospitality and tourism operations. Despite the severe impacts of COVID-19’s aftermath, including recent reports of a global decrease in wine consumption, academic research has neglected this domain. Consequently, there is an empirical and conceptual vacuum that the present research will address. Design/methodology/approach The study proposes a comparative investigation, with data gathered from 241 Italian and Spanish wine consumers through an online questionnaire. Findings Overall, the analysis reveals marginal changes in wine consumption during the crisis. At the same time, however, an increased interest for more wine events and an organised wine route, for learning more about wines and new wine harvests, and the influence of comments from others in enhancing one’s wine knowledge during the crisis is also identified. Originality/value The study is one of the few studies conducted to date that seek to ascertain the extent to which wine consumers’ involvement with wine has changed during a major crisis. The findings and subsequent analysis contribute to the development of five distinctive dimensions associated with consumers: the more involved/interested, the inquisitive/explorer, the non-traditional/avid, the frugal/less involved and the conservative/avid. The first two dimensions, which are supported by mean scores close to the level of agreement (mean = 4.0) have a number of practical and conceptual implications. In addition, a conceptual framework illustrating various conceptual/empirical relationships is proposed.
目的本研究旨在研究新冠肺炎危机期间消费者与葡萄酒的关系以及对酒店和旅游运营的相关影响。尽管新冠肺炎的后果造成了严重影响,包括最近关于全球葡萄酒消费减少的报道,但学术研究忽略了这一领域。因此,目前的研究将解决一个经验和概念上的真空。设计/方法/方法该研究提出了一项比较调查,通过在线问卷从241名意大利和西班牙葡萄酒消费者中收集数据。结果总体而言,该分析揭示了危机期间葡萄酒消费的边际变化。然而,与此同时,人们对更多的葡萄酒活动和有组织的葡萄酒路线越来越感兴趣,对了解更多关于葡萄酒和新葡萄酒收成的信息越来越多,以及在危机期间其他人的评论对提高自己的葡萄酒知识的影响也被发现。独创性/价值这项研究是迄今为止为数不多的旨在确定葡萄酒消费者在重大危机期间对葡萄酒的参与程度发生变化的研究之一。这些发现和随后的分析有助于与消费者相关的五个不同维度的发展:更投入/感兴趣、好奇/探索者、非传统/狂热、节俭/较少投入和保守/狂热。前两个维度由接近一致水平的平均分数(平均值=4.0)支持,具有许多实际和概念意义。此外,还提出了一个概念框架,说明了各种概念/经验关系。
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引用次数: 1
Wines from the hinterland: comparing availability of local wines on wine lists in two New Zealand tourism destinations 来自内地的葡萄酒:比较两个新西兰旅游目的地葡萄酒清单上的当地葡萄酒
IF 1.8 Q2 Business, Management and Accounting Pub Date : 2022-03-21 DOI: 10.1108/ijwbr-06-2021-0035
Rory Hill, J. Fountain
PurposeThis paper aims to situate restaurant experiences and in particular the wines available on wine lists, within the wider context of wine tourism. This is done by examining the wine lists of restaurants in two New Zealand destinations, focusing in particular on the showcasing of “local wines” and the factors behind these offerings, and outlines the potential implications for hospitality managers and a wider academic audience.Design/methodology/approachThe population of restaurants in each destination was identified using online directories, from which a sample of wine lists, comprising 84 in Christchurch and 43 in Queenstown, was systematically analysed to identify number of wines, regional origin, price and other information. Following this, key informant interviews in restaurants in each destination explored decision-making factors in stocking local wines, including consumer base, existing networks and reputation and additional challenges and opportunities.FindingsRestaurants in each destination offered more New Zealand than foreign wines on their lists, though significant regional differences are apparent. Queenstown restaurants offered slightly fewer imported wines and significantly more local (Central Otago) wines than Christchurch restaurants. The global awareness of Central Otago pinot noir is a factor in this wine list representation, but there are also other influences, including the greater concentration of overseas visitors (pre-pandemic) and more significant visibility and greater opportunities for wine tourism experiences within the destination.Originality/valueThis paper represents an important addition to academic research on wine marketing in the on-premise sector of emerging wine regions. This paper also highlights the potential significance of restaurant meals – including wine choices – in overall wine destination experiences and demonstrates differences in approach between restaurants in wine regions of similar size but with different reputations, international visitation and wine tourism infrastructure.
目的本文旨在将餐厅体验,特别是酒单上的葡萄酒,放在葡萄酒旅游的大背景下。这是通过检查新西兰两个目的地的餐厅的葡萄酒清单来完成的,特别关注“当地葡萄酒”的展示和这些产品背后的因素,并概述了对酒店经理和更广泛的学术受众的潜在影响。设计/方法/方法使用在线目录确定每个目的地的餐厅数量,从中系统分析了葡萄酒清单样本,包括克赖斯特彻奇的84家和皇后镇的43家,以确定葡萄酒数量、地区原产地、价格和其他信息。在此之后,在每个目的地的餐馆进行的关键信息员访谈探讨了储存当地葡萄酒的决策因素,包括消费者基础、现有网络和声誉以及其他挑战和机会。Findings每个目的地的餐厅提供的新西兰葡萄酒都比他们名单上的外国葡萄酒多,尽管明显存在显著的地区差异。与克赖斯特彻奇餐厅相比,皇后镇餐厅提供的进口葡萄酒略少,当地(奥塔哥中部)葡萄酒明显更多。全球对中奥塔哥黑皮诺的认识是这一葡萄酒名单代表性的一个因素,但也有其他影响,包括海外游客更集中(疫情前),目的地内葡萄酒旅游体验的知名度更高,机会更大。原创性/价值本文是对新兴葡萄酒地区内部营销领域葡萄酒营销学术研究的重要补充。本文还强调了餐厅用餐(包括葡萄酒选择)在整体葡萄酒目的地体验中的潜在意义,并展示了规模相似但声誉不同的葡萄酒地区的餐厅在方法、国际访问和葡萄酒旅游基础设施方面的差异。
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引用次数: 0
Screw versus cork? New directions on quality perceptions from the perspective of Austrian wine consumers 螺丝还是软木塞?从奥地利葡萄酒消费者的角度对质量认知的新方向
IF 1.8 Q2 Business, Management and Accounting Pub Date : 2022-03-08 DOI: 10.1108/ijwbr-03-2021-0020
B. König, C. Pfeiffer, Marcus Wieschhoff, E. Karpova
PurposeThe purpose of this paper is to examine the influence of wine closure types on the quality perception of wine consumers in a traditional wine market, combined with the willingness to pay for red and white wines in bottles closed with screw caps compared with that for wines in bottles with a cork closure.Design/methodology/approachAn online experiment with 436 Austrian wine consumers was conducted in a two-by-two between-groups design. To assess the quality of Austrian red and white wine, quality indicators such as origin, grape variety, awards, the content of residual sugar, vintage, geographical indication, ageing potential, organic certification, vineyard designation and brand (producer) have been applied. Furthermore, different involvement levels as well as willingness to pay were taken into consideration.FindingsContrary to earlier findings, results confirm that Austrian consumers do not generally perceive wines (both red and white) in a screw cap bottle to be lower or different in quality from those in a cork-closed bottle. However, consumers expect red and white wines in bottles with a cork closure to be higher in price than wines in bottles with a screw cap. Among established quality indicators, the present analysis shows that price is the strongest cue for quality when it comes to wines and indicates that wines in bottles closed with corks and bearing a higher price tag are considered to be of higher quality.Research limitations/implicationsThis research comes with limitations, such as the absence of sensory differences. Moreover, the research design is based exclusively on the description of wines and a limited set of quality indicators and does not involve the actual tasting of wines.Practical implicationsOutcomes suggest that in the strategic positioning of wines, the difference in wine consumers’ quality perceptions between wine bottles with screw caps and cork closures plays a smaller role than anticipated. Findings are relevant for practitioners, particularly in old-world wine markets where cork is still seen as the closure of choice for higher-quality wines.Originality/valueThe results of this survey contribute to understanding consumers of an established old-world wine market and their attitudes towards alternative bottle closure types such as screw caps. It adds new insights to the research stream of the quality perception of wines.
目的本文的目的是检验传统葡萄酒市场中葡萄酒封闭类型对葡萄酒消费者质量感知的影响,以及与软木塞封闭的葡萄酒相比,用螺帽封闭的葡萄酒中的红葡萄酒和白葡萄酒的支付意愿。设计/方法/方法一项针对436名奥地利葡萄酒消费者的在线实验是在两组之间进行的设计。为了评估奥地利红葡萄酒和白葡萄酒的质量,采用了原产地、葡萄品种、奖项、残留糖含量、年份、地理标志、陈化潜力、有机认证、葡萄园名称和品牌(生产商)等质量指标。此外,还考虑了不同的参与程度以及支付意愿。调查结果与早期的调查结果相反,调查结果证实,奥地利消费者通常不会认为螺旋盖瓶中的葡萄酒(红葡萄酒和白葡萄酒)与软木塞瓶中的葡萄酒质量更低或不同。然而,消费者预计带软木塞的红葡萄酒和白葡萄酒的价格会高于带螺帽的葡萄酒。在既定的质量指标中,目前的分析表明,就葡萄酒而言,价格是衡量质量的最有力指标,并表明用软木塞塞住的瓶子里的葡萄酒和价格标签更高的葡萄酒被认为质量更高。研究局限性/含义这项研究也有局限性,例如缺乏感官差异。此外,研究设计完全基于对葡萄酒的描述和一套有限的质量指标,不涉及葡萄酒的实际品尝。实际意义研究结果表明,在葡萄酒的战略定位中,葡萄酒消费者对螺旋盖和软木塞酒瓶质量感知的差异所起的作用比预期的要小。研究结果与从业者相关,尤其是在旧世界葡萄酒市场,软木塞仍然被视为高品质葡萄酒的首选。独创性/价值这项调查的结果有助于了解旧世界葡萄酒市场的消费者,以及他们对螺旋盖等替代瓶盖类型的态度。它为葡萄酒质量感知的研究流增添了新的见解。
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引用次数: 1
Australian consumers and environmental characteristics of wine: price premium indications 澳大利亚消费者和葡萄酒的环境特征:价格溢价指标
IF 1.8 Q2 Business, Management and Accounting Pub Date : 2022-03-04 DOI: 10.1108/ijwbr-04-2021-0024
J. Gow, R. Rana, Daniel Moscovici, A. Ugaglia, Lionel Valenzuela, R. Mihailescu, Robert Coelli
PurposeThere has been increasing consumer interest in recent times in the environmental providence of what they eat and drink. A number of different environmental wine certifications have been created and these include biodynamic, fairtrade, organic, natural and sustainable. The purpose of this study is to survey wine consumers in Australia about their interest in these eco-certifications and their willingness to pay (WTP) a price premium for wine with one of these eco-certifications.Design/methodology/approachAn online survey was developed to capture the knowledge and attitudes of consumers and their socio-demographic characteristics about their WTP for eco-certified wine. Data from 454 wine consumers in Australia were collected and analysed. Descriptive statistics and Pearson’s chi-squared test analysed the significant factors which determine consumers’ attitudes towards eco-certified wines. Ordinal logistic regression with marginal effects was used to examine whether the WTP a premium for different certified wines differs significantly based on wine knowledge, attitudes and socio-demographic characteristics.FindingsThe findings of this study indicate that consumers often buy pro-environmental goods. The majority have a positive (greater than 0) WTP a premium for biodynamic, fairtrade, organic, natural and sustainable-labelled wines. The main factors influencing eco-certified wine purchase decisions by Australian consumers are previously bought eco-certified goods, previously bought eco-certified wine and respondent age. Income, education or previous wine knowledge did not positively influence WTP a price premium for eco-certified wines. Gender was not significant in the ordinal logistic regression.Research limitations/implicationsMost studies in the literature use stated preference experiments to elicit WTP and these are valuable exercises, as they can provide an indication of consumer preferences for potential certifications, before they have been introduced to the market. In this study, we used an ordinal dependent variable in the logistic regression instead of a continuous variable (because of data limitations). Using ordinal dependent variables provides information on the probability or likelihood of occurring an event.Originality/valueThe study results provide the first price premium indications that Australian consumers are willing to pay for eco-certified wines (other than organic).
目的近年来,消费者对他们饮食的环境保护越来越感兴趣。已经创建了许多不同的环保葡萄酒认证,其中包括生物动力、公平贸易、有机、天然和可持续。本研究的目的是调查澳大利亚的葡萄酒消费者对这些生态认证的兴趣,以及他们为获得这些生态认证葡萄酒支付价格溢价的意愿。设计/方法/方法开发了一项在线调查,以了解消费者对生态认证葡萄酒的WTP的知识和态度以及他们的社会人口特征。对澳大利亚454名葡萄酒消费者的数据进行了收集和分析。描述性统计和皮尔逊卡方检验分析了决定消费者对生态认证葡萄酒态度的重要因素。使用具有边际效应的有序逻辑回归来检验不同认证葡萄酒的WTP溢价是否因葡萄酒知识、态度和社会人口特征而显著不同。这项研究的结果表明,消费者经常购买环保产品。大多数人的WTP为正(大于0),即生物动力、公平贸易、有机、天然和可持续标签葡萄酒的溢价。影响澳大利亚消费者购买生态认证葡萄酒决策的主要因素是之前购买的生态认证商品、之前购买的环保认证葡萄酒和受访者年龄。收入、教育程度或之前的葡萄酒知识并没有对WTP产生积极影响,即生态认证葡萄酒的价格溢价。性别在有序逻辑回归中不显著。研究局限性/含义文献中的大多数研究都使用陈述的偏好实验来引出WTP,这些都是有价值的练习,因为它们可以在潜在认证推向市场之前提供消费者对其偏好的指示。在这项研究中,我们在逻辑回归中使用了顺序因变量,而不是连续变量(由于数据限制)。使用顺序因变量提供了关于事件发生的概率或可能性的信息。独创性/价值研究结果首次表明,澳大利亚消费者愿意为生态认证葡萄酒(有机葡萄酒除外)付费。
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引用次数: 3
Innovation in the Wine Industry: Taking Stock and Moving Forward 葡萄酒行业的创新:评估和前进
IF 1.8 Q2 Business, Management and Accounting Pub Date : 2022-02-13 DOI: 10.26813/001c.32588
Sergio Canavati
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引用次数: 0
Innovation Management in Wine Business – Need to Address Front-End, Back-End, or Both? 葡萄酒行业的创新管理——需要解决前端、后端还是两者兼而有之?
IF 1.8 Q2 Business, Management and Accounting Pub Date : 2022-02-06 DOI: 10.26813/001c.31770
Marc Dressler
In order to provide needed orientation of innovation management in the SME wine industry, a multi-case study was realized. The innovation activities of four German wineries for their entire value-creation coverage were analysed. The focus of the study was on an apparent challenge whether wineries should emphasise viticultural (back-end) or marketing and sales (front-end) innovations. The results of the four cases analysed suggest that innovation matters, strategic positioning influences each wineries’ innovation portfolio, winery size and organization impact the innovation portfolio, resource dependency can be reduced through cooperative action at the industry level, and smaller producers must leverage their entrepreneurial orientation. All integrated wine producers need to address front-and back-end innovation, but with flexibility for innovation accentuation and individual innovation portfolios. Wineries also need to recognize the synergetic value of two different challenges: (1) convincing products require optimal planting and farming whereas (2) the product assortment and its treatment should consider customer profiles. Hence, front-and back-end innovations need to be synchronized and considered in parallel, without ignoring each winery’s strategic accents and therefore individualization of the innovation portfolio. A synergetic innovation approach, exploiting technology and data mining, can foster the development of competencies and best practices when using existing wine industry resources and capabilities. Knowledge exchange at the industry-level helps producers reach consensus on innovation activities, goals, and strategies, and to improve the business ecosystem by identifying elements that are obsolete or ripe for change.
为了给中小企业葡萄酒行业的创新管理提供必要的指导,本文进行了多案例研究。分析了四家德国酒庄的整个价值创造覆盖范围的创新活动。这项研究的重点是一个明显的挑战,即酿酒厂是应该强调葡萄栽培(后端)创新,还是应该强调营销和销售(前端)创新。四个案例的分析结果表明,创新至关重要,战略定位影响每个酒庄的创新组合,酒庄规模和组织影响创新组合,资源依赖可以通过行业层面的合作行动来降低,小生产者必须利用他们的创业导向。所有一体化的葡萄酒生产商都需要解决前端和后端创新问题,但要灵活地强调创新和个人创新组合。酒庄还需要认识到两种不同挑战的协同价值:(1)令人信服的产品需要最佳种植和耕作,而(2)产品分类和处理应考虑客户概况。因此,前端和后端创新需要同步并并行考虑,而不能忽视每个酒厂的战略重点,从而使创新组合个性化。协同创新方法,利用技术和数据挖掘,可以在利用现有葡萄酒行业资源和能力时促进能力和最佳实践的发展。行业层面的知识交流有助于生产者就创新活动、目标和战略达成共识,并通过识别过时或成熟的变革要素来改善商业生态系统。
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引用次数: 1
Exploring Emotions as a New Quality Parameter in Wine 情感作为葡萄酒新品质参数的探索
IF 1.8 Q2 Business, Management and Accounting Pub Date : 2022-02-06 DOI: 10.26813/001c.31663
M. Pedroza, Robert Herrell
Emotions are a fundamental step in sensory evaluation and relate to how consumers make purchase decisions or express preference for specific wine styles. Despite their relevance, it is unclear if emotions can be used as a strategy to evaluate quality and preference in wine. This review aims to define the sensory and physiological processes underlying emotions, revise the current framework to measure emotions in wines, and explore the latest findings linking flavor and marketing actions with emotions and ultimately with wine quality.
情感是感官评估的基本步骤,与消费者如何做出购买决定或表达对特定葡萄酒风格的偏好有关。尽管它们之间存在相关性,但目前尚不清楚情绪是否可以作为评估葡萄酒质量和偏好的一种策略。这篇综述旨在定义情感背后的感官和生理过程,修订当前的框架来测量葡萄酒中的情感,并探索将风味和营销行为与情感以及最终与葡萄酒质量联系起来的最新发现。
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引用次数: 4
Rethinking the wine list: restaurant customers’ preference for listing wines according to wine style 重新思考酒单:餐厅顾客喜欢根据葡萄酒风格列出葡萄酒
IF 1.8 Q2 Business, Management and Accounting Pub Date : 2022-02-03 DOI: 10.1108/ijwbr-06-2021-0034
Cornelia Staub, M. Siegrist
PurposeThe purpose of this research paper was to examine difficulties that consumers have when choosing wine in a restaurant and whether structuring a wine list according to taste rather than origin facilitates decision-making.Design/methodology/approachThe authors conducted two online studies in Switzerland to assess whether a wine list organized according to wine style categories, such as fresh and dry or bold and fruity, reduces consumers’ perceived difficulty of choice compared to a traditional origin-grouped wine list and which wine list consumers prefer. In the first study (N = 577), participants received either an origin- or a style-grouped wine list. In the second study (N = 276), participants received and evaluated both wine lists.FindingsIn Study 1, participants with the style-grouped wine list had a longer decision time, but perceived difficulty of choosing a wine was the same as that for the origin-grouped wine list. Study 2 revealed that participants strongly preferred either the origin- or style-grouped wine list. Overall, more than half the participants preferred the style-grouped wine list, indicating that many consumers may appreciate wine lists organized according to wine style.Practical implicationsThe findings underscore that restaurants should recognize customer preferences for wine list structures, which may influence customer satisfaction.Originality/valueThis paper assesses consumer perceptions of different wine list structures and how these affect consumers’ selection of a wine in a restaurant.
本研究论文的目的是研究消费者在餐厅选择葡萄酒时遇到的困难,以及根据口味而不是产地构建酒单是否有助于决策。设计/方法/方法作者在瑞士进行了两项在线研究,以评估根据葡萄酒风格类别(如新鲜干燥或大胆果香)组织的酒单,与传统的原产地分组酒单相比,是否降低了消费者的选择难度,以及消费者更喜欢哪种酒单。在第一项研究中(N = 577),参与者收到了一份按产地或风格分组的酒单。在第二项研究中(N = 276),参与者收到并评估了两种酒单。在研究1中,按风格分组的酒单的参与者有较长的决策时间,但选择葡萄酒的感知难度与按来源分组的酒单的相同。研究2显示,参与者强烈倾向于按产地或风格分组的酒单。总体而言,超过一半的参与者更喜欢风格分组的酒单,这表明许多消费者可能会欣赏根据葡萄酒风格组织的酒单。实际意义研究结果强调,餐馆应该认识到顾客对酒单结构的偏好,这可能会影响顾客的满意度。原创性/价值本文评估了消费者对不同酒单结构的看法,以及这些看法如何影响消费者在餐厅选择葡萄酒。
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引用次数: 1
Investigation of Innovation in Wine Industry via Meta-Analysis 基于元分析的葡萄酒行业创新研究
IF 1.8 Q2 Business, Management and Accounting Pub Date : 2022-01-28 DOI: 10.26813/001c.31627
Ali K. Dogru, Joseph Peyrefitte
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引用次数: 5
期刊
International Journal of Wine Business Research
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