Pub Date : 2024-02-01DOI: 10.1080/09571264.2024.2310293
Julia C. Carrillo Ocampo, Matilda Marshall, Carita Bengs
{"title":"Restaurant professionals as curators of wine spaces: norms and practices guiding wine quality and sustainability","authors":"Julia C. Carrillo Ocampo, Matilda Marshall, Carita Bengs","doi":"10.1080/09571264.2024.2310293","DOIUrl":"https://doi.org/10.1080/09571264.2024.2310293","url":null,"abstract":"","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"8 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139686587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-27DOI: 10.1080/09571264.2023.2282984
Kristen Rinck, Armand Gilinsky
{"title":"Passing the torch or the hot potato? Leadership in the wine industry: an empirical investigation","authors":"Kristen Rinck, Armand Gilinsky","doi":"10.1080/09571264.2023.2282984","DOIUrl":"https://doi.org/10.1080/09571264.2023.2282984","url":null,"abstract":"","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139230115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-13DOI: 10.1080/09571264.2023.2276272
Imre Fertő, Štefan Bojnec
ABSTRACTThe aim of this paper is to analyze whether different types of Common Agricultural Policy (CAP) subsidies maintained jobs or even created them on wine farms during the years 2013–2019 using a Hungarian Farm Accountancy Data Network panel dataset. Farm employment is separated into paid and unpaid labor. The initial decline in farm employment during the first three years of analysis was due to the decline in paid labor, but later there was rather stable development in both paid and unpaid labor. The dynamic panel regression results confirm that the employment in the previous year is the crucial driver for the employment of labor on wine farms. CAP subsidies for direct payments to farmers and, to a lesser extent, economic farm size, are positively associated with the employment of paid labor (and thus the employment of total wine farms-related labor), but not with employment of unpaid labor, and vice versa rented land share. These results and findings are robust independent of year-fixed effects. While CAP subsidies for direct payments to farmers supported the maintenance or increase in paid labor employment on wine farms, trade-offs arose regarding the efficiency of wine farms and their entrepreneurial-, innovation-, and market-added value-chain efforts.KEYWORDS: Farm employmentunpaid laborpaid laborcommon agricultural policy subsidiesdynamic panel modelwine sector AcknowledgementsThe authors are grateful to the anonymous journal reviewers for all valuable comments and suggestions, which helped us to improve the quality of the paper.Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported: Professor Imre Fertő was supported by NKFIH – Nemzeti Kutatási Fejlesztési és Innovációs Hivatal = National Research Development and Innovation Office [grant numbers NKFI-1 128855 and NKFI-1 142441]; Professor Štefan Bojnec was supported by ARRS – Javna agencija za raziskovalno dejavnost Republike Slovenije = Slovenian Research Agency [grant numbers N5-0094 and N5-0312].
摘要本文的目的是利用匈牙利农场会计数据网络面板数据集，分析2013-2019年间不同类型的共同农业政策(CAP)补贴是否维持了葡萄酒农场的就业机会，甚至创造了就业机会。农业就业分为有偿劳动和无偿劳动。在分析的前三年，最初的农业就业下降是由于有偿劳动的减少，但后来有偿劳动和无偿劳动都有了相当稳定的发展。动态面板回归结果证实，前一年的就业是葡萄酒农场劳动力就业的关键驱动因素。直接支付给农民的CAP补贴，以及较小程度上的经济农场规模，与有偿劳动力的就业(以及与葡萄酒农场相关的总劳动力的就业)呈正相关，但与无偿劳动力的就业无关，反之亦然。这些结果和发现不受年份固定效应的影响。尽管向农民直接支付的CAP补贴支持了葡萄酒农场有偿劳动力就业的维持或增加，但在葡萄酒农场的效率及其创业、创新和市场附加值价值链努力方面，出现了权衡。关键词:农业就业、无偿劳动、有偿劳动、共同农业政策补贴、动态面板模型、葡萄酒行业致谢感谢匿名期刊审稿人提出的宝贵意见和建议，帮助我们提高论文质量。披露声明作者未报告潜在的利益冲突。本工作得到了资助:Imre fertten教授得到了NKFIH - Nemzeti Kutatási fejlesztsamsi Innovációs Hivatal =国家研究发展与创新办公室[资助号NKFI-1 128855和NKFI-1 142441]的支持;Štefan Bojnec教授得到了ARRS - Javna agencija za raziskovalno dejavnost Republike Slovenije =斯洛文尼亚研究机构的资助[资助号N5-0094和N5-0312]。
{"title":"Will common agricultural policy support save farm employment in the wine sector?","authors":"Imre Fertő, Štefan Bojnec","doi":"10.1080/09571264.2023.2276272","DOIUrl":"https://doi.org/10.1080/09571264.2023.2276272","url":null,"abstract":"ABSTRACTThe aim of this paper is to analyze whether different types of Common Agricultural Policy (CAP) subsidies maintained jobs or even created them on wine farms during the years 2013–2019 using a Hungarian Farm Accountancy Data Network panel dataset. Farm employment is separated into paid and unpaid labor. The initial decline in farm employment during the first three years of analysis was due to the decline in paid labor, but later there was rather stable development in both paid and unpaid labor. The dynamic panel regression results confirm that the employment in the previous year is the crucial driver for the employment of labor on wine farms. CAP subsidies for direct payments to farmers and, to a lesser extent, economic farm size, are positively associated with the employment of paid labor (and thus the employment of total wine farms-related labor), but not with employment of unpaid labor, and vice versa rented land share. These results and findings are robust independent of year-fixed effects. While CAP subsidies for direct payments to farmers supported the maintenance or increase in paid labor employment on wine farms, trade-offs arose regarding the efficiency of wine farms and their entrepreneurial-, innovation-, and market-added value-chain efforts.KEYWORDS: Farm employmentunpaid laborpaid laborcommon agricultural policy subsidiesdynamic panel modelwine sector AcknowledgementsThe authors are grateful to the anonymous journal reviewers for all valuable comments and suggestions, which helped us to improve the quality of the paper.Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported: Professor Imre Fertő was supported by NKFIH – Nemzeti Kutatási Fejlesztési és Innovációs Hivatal = National Research Development and Innovation Office [grant numbers NKFI-1 128855 and NKFI-1 142441]; Professor Štefan Bojnec was supported by ARRS – Javna agencija za raziskovalno dejavnost Republike Slovenije = Slovenian Research Agency [grant numbers N5-0094 and N5-0312].","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"26 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136347527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-13DOI: 10.1080/09571264.2023.2276277
Kimber Wise, Jiaqiang Luo, Kate Howell, Jamie Selby-Pham
ABSTRACTWine flavour is a critical driver of customer impression of quality associated with liking the wine and tendency to repurchase. However, winemaker and expert assessments poorly reflect customer impressions of wine flavour, and currently, available predictive capabilities are limited. This study developed predictive models for customer perceptions of Shiraz wine flavour, utilising the proportion of customer wine reviews mentioning a descriptor as the indicative measure to be predicted. To achieve this, two strategies were explored, which involved polynomial regression sourcing input terms from either: (1) volatile profiles directly, or (2) odour intensity (OI) values, produced via transformation of the volatile profiles using modified vector modelling (MVM). Neither strategy significantly outperformed the other (P = 0.834), however across the two strategies, a subset of 18 models from the 169 models generated had very good predictive potential (10-fold R2 > 90%). The 18 models presented herein provide a novel capacity for winemakers to predict customer perceptions of their Shiraz wine prior to market launch, to guide a marketing strategy to maximise customer satisfaction and thereby product success.KEYWORDS: Odorflavormodified vector modellingconsumer perception AcknowledgementsKW and JSP carried out statistical modelling, odour vector modelling, constructed figures, and drafted the manuscript. JL and KH assisted with manuscript drafting, editing, and revision.Disclosure statementNo potential conflict of interest was reported by the authors.Additional informationFundingKW received a Royal Melbourne Institute of Technology (RMIT) scholarship and was supported by Nutrifield Pty Ltd. JL was supported by Cannabis & Biostimulants Research Group (CBRG) Pty Ltd.
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Pub Date : 2023-11-08DOI: 10.1080/09571264.2023.2276267
Asli D. A. Tasci, Robin M. Back
ABSTRACTEven though the word snob and its variations such as wine snob or wine snobbery have appeared in tourism and hospitality literature, wine snobbery has not been a well-defined or measured concept. This research note proposes a succinct definition along with a scale to measure wine snobbery. A concise wine snobbery scale was developed based on the keywords used to describe snob and snobbery in various sources related to the subject. The scale was then tested on a sample of 229 respondents from the US. The concise 6-item scale is intended to help researchers measure wine snobbery uniformly in different contexts and study populations for a common capture of wine snobbery.KEYWORDS: Wine snobwine snobberyscale developmentdefinitionmeasurement AcknowledgmentThe authors owe special thanks to Rosen College of Hospitality Management at UCF for the Research Grant that made this study possible.Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by Rosen College of Hospitality Management.
{"title":"Definition and measurement of wine snobbery as an empirical concept","authors":"Asli D. A. Tasci, Robin M. Back","doi":"10.1080/09571264.2023.2276267","DOIUrl":"https://doi.org/10.1080/09571264.2023.2276267","url":null,"abstract":"ABSTRACTEven though the word snob and its variations such as wine snob or wine snobbery have appeared in tourism and hospitality literature, wine snobbery has not been a well-defined or measured concept. This research note proposes a succinct definition along with a scale to measure wine snobbery. A concise wine snobbery scale was developed based on the keywords used to describe snob and snobbery in various sources related to the subject. The scale was then tested on a sample of 229 respondents from the US. The concise 6-item scale is intended to help researchers measure wine snobbery uniformly in different contexts and study populations for a common capture of wine snobbery.KEYWORDS: Wine snobwine snobberyscale developmentdefinitionmeasurement AcknowledgmentThe authors owe special thanks to Rosen College of Hospitality Management at UCF for the Research Grant that made this study possible.Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by Rosen College of Hospitality Management.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"121 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135341745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-11DOI: 10.1080/09571264.2023.2267014
Helena Albuquerque, Hélder Silva Lopes, Makhabbat Ramazanova, Isabel Vaz de Freitas, Paula Remoaldo, Gregory Gardner, Dawn Robinson
ABSTRACTThe wine landscape is very sensitive to external influences and socioeconomic and environmental changes caused by climate change, requiring special management aimed at preserving both natural and cultural aspects of the landscape. This paper reviews the current situation in the academic work, examining 95 publications on the interaction between wine landscape and climate change, published in Scopus and in Web of Science. QUAL-QUANT methods were used for measuring the coverage of wine-landscape in spatial–temporal dimensions. The results were reviewed under the Theory – Context – Characteristics – Methodology (TCCM) framework.The review identified important gaps in existing research including the need for more cultural elements in landscape analysis and the need for more quantitative research across more broadly defined landscapes/regions to better assess likely economic impacts of climate change and to support the development of response strategies.KEYWORDS: Wine landscapeclimate changeheritagespatial-temporal dimensionsQual-Quant methodologies AcknowledgementsThe authors declare that no funds, grants, or other support were received during the preparation of this manuscript.Disclosure statementNo potential conflict of interest was reported by the author(s).Declaration of competing interestThe authors have no relevant financial or non-financial interests to disclose.Data availability statementThe datasets generated and analysed during the current study that support the finding of this study are available from the corresponding author on reasonable request.
摘要葡萄酒景观对外部影响和气候变化引起的社会经济和环境变化非常敏感，需要特殊的管理，以保护景观的自然和文化方面。本文通过对Scopus和Web of Science上发表的95篇关于葡萄酒景观与气候变化相互作用的论文的研究，综述了学术工作的现状。采用quality - quant方法在时空维度上对葡萄酒景观的覆盖率进行了测量。在理论-背景-特征-方法(TCCM)框架下对研究结果进行了回顾。该综述指出了现有研究中的重要差距，包括需要在景观分析中加入更多的文化元素，需要在更广泛定义的景观/区域进行更多的定量研究，以更好地评估气候变化可能的经济影响，并支持制定应对战略。关键词:葡萄酒景观、气候变化、遗产、时空维度、数量方法致谢作者声明，在撰写本文期间未收到任何资金、资助或其他支持。披露声明作者未报告潜在的利益冲突。竞争利益声明作者没有相关的经济或非经济利益需要披露。数据可用性声明支持本研究发现的当前研究过程中生成和分析的数据集可应通讯作者的合理要求提供。
{"title":"Wine landscape and climate change: the state of art","authors":"Helena Albuquerque, Hélder Silva Lopes, Makhabbat Ramazanova, Isabel Vaz de Freitas, Paula Remoaldo, Gregory Gardner, Dawn Robinson","doi":"10.1080/09571264.2023.2267014","DOIUrl":"https://doi.org/10.1080/09571264.2023.2267014","url":null,"abstract":"ABSTRACTThe wine landscape is very sensitive to external influences and socioeconomic and environmental changes caused by climate change, requiring special management aimed at preserving both natural and cultural aspects of the landscape. This paper reviews the current situation in the academic work, examining 95 publications on the interaction between wine landscape and climate change, published in Scopus and in Web of Science. QUAL-QUANT methods were used for measuring the coverage of wine-landscape in spatial–temporal dimensions. The results were reviewed under the Theory – Context – Characteristics – Methodology (TCCM) framework.The review identified important gaps in existing research including the need for more cultural elements in landscape analysis and the need for more quantitative research across more broadly defined landscapes/regions to better assess likely economic impacts of climate change and to support the development of response strategies.KEYWORDS: Wine landscapeclimate changeheritagespatial-temporal dimensionsQual-Quant methodologies AcknowledgementsThe authors declare that no funds, grants, or other support were received during the preparation of this manuscript.Disclosure statementNo potential conflict of interest was reported by the author(s).Declaration of competing interestThe authors have no relevant financial or non-financial interests to disclose.Data availability statementThe datasets generated and analysed during the current study that support the finding of this study are available from the corresponding author on reasonable request.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136097724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-28DOI: 10.1080/09571264.2023.2254248
Yuanyuan (Gina) Cui, Patrick van Esch
ABSTRACTWith disruptive technologies being employed in the wine industry, the Metaverse – defined as an interactive, immersive environment that allows users to traverse between virtual and physical worlds, and enables them to interact with digital content and each other in a shared space, transcending the limitations of time, space, and physicality in a more realistic and engaging way – provides evidence of intriguing opportunities to curate more immersive virtual vineyard experiences for consumers. We offer a glimpse of how the Metaverse can revolutionize consumers’ wine tasting experiences. Drawing on extant literature on multisensory wine consumption and different technologies, we provide a comprehensive definition of the Metaverse and propose a VINEYARD framework for academics and practitioners to consider in navigating through the ‘metaversification’ of virtual vineyard experiences. Furthermore, we identify key benefits and potential challenges when incorporating the Metaverse into vineyard management and marketing. Finally, we propose several metrics for practitioners to assess the sustainable development of virtual vineyard experiences in the Metaverse.KEYWORDS: Multi-sensory technologiestastingthe Metaversevineyardvirtual vineyard experiences Disclosure statementNo potential conflict of interest was reported by the author(s).
{"title":"A sip in the Metaverse: how to implement a multisensory vineyard","authors":"Yuanyuan (Gina) Cui, Patrick van Esch","doi":"10.1080/09571264.2023.2254248","DOIUrl":"https://doi.org/10.1080/09571264.2023.2254248","url":null,"abstract":"ABSTRACTWith disruptive technologies being employed in the wine industry, the Metaverse – defined as an interactive, immersive environment that allows users to traverse between virtual and physical worlds, and enables them to interact with digital content and each other in a shared space, transcending the limitations of time, space, and physicality in a more realistic and engaging way – provides evidence of intriguing opportunities to curate more immersive virtual vineyard experiences for consumers. We offer a glimpse of how the Metaverse can revolutionize consumers’ wine tasting experiences. Drawing on extant literature on multisensory wine consumption and different technologies, we provide a comprehensive definition of the Metaverse and propose a VINEYARD framework for academics and practitioners to consider in navigating through the ‘metaversification’ of virtual vineyard experiences. Furthermore, we identify key benefits and potential challenges when incorporating the Metaverse into vineyard management and marketing. Finally, we propose several metrics for practitioners to assess the sustainable development of virtual vineyard experiences in the Metaverse.KEYWORDS: Multi-sensory technologiestastingthe Metaversevineyardvirtual vineyard experiences Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135420311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT The aim of this study was to evaluate the effects of the prolonged post-fermentative maceration during the winemaking of Cabernet Sauvignon grapes in oak barrels and steel tanks and apply to this purpose a mathematical modelization to better and easily understand the dynamics and phenomena related to this process. The study focused on the time series of phenolic and volatile compounds in wines during the maceration with solid parts and residual components of the alcoholic fermentation, only for anthocyanins and non-anthocyanin flavonoids two mathematical models were proposed. The results showed that solid parts during the post-fermentative maceration phase provided a higher content of polyphenols and total flavonoids in oak barrels and steel tanks. The largest contents of polyphenols and flavonoids were observed in oak barrel trials. Among the anthocyanins in both trials, we have assisted in a decreasing trend in delphinidin-3 glucoside, cyanidin-3-glucoside, petunidin-3-glucoside and peonidin-3-glucoside, with a more accentuated process for the first two molecules in a barrique trial, also acetylated anthocyanins showed a decreasing trend more intense in the barrique trial. Post-fermentative maceration improved the sensory characteristics in terms of intensity, complexity, and persistence at both olfactory and gustatory levels, especially in oak barrel vinification.
{"title":"The effect of prolonged (150 days) post-fermentative maceration in steel tanks and oak barrels on <i>Cabernet Sauvignon</i> wine quality: mathematical modelization of the phenolic compounds’ behaviour","authors":"Paola Bambina, Matteo Pollon, Margherita Squadrito, Stefano Barone, Luciano Cinquanta, Onofrio Corona","doi":"10.1080/09571264.2023.2254252","DOIUrl":"https://doi.org/10.1080/09571264.2023.2254252","url":null,"abstract":"ABSTRACT The aim of this study was to evaluate the effects of the prolonged post-fermentative maceration during the winemaking of Cabernet Sauvignon grapes in oak barrels and steel tanks and apply to this purpose a mathematical modelization to better and easily understand the dynamics and phenomena related to this process. The study focused on the time series of phenolic and volatile compounds in wines during the maceration with solid parts and residual components of the alcoholic fermentation, only for anthocyanins and non-anthocyanin flavonoids two mathematical models were proposed. The results showed that solid parts during the post-fermentative maceration phase provided a higher content of polyphenols and total flavonoids in oak barrels and steel tanks. The largest contents of polyphenols and flavonoids were observed in oak barrel trials. Among the anthocyanins in both trials, we have assisted in a decreasing trend in delphinidin-3 glucoside, cyanidin-3-glucoside, petunidin-3-glucoside and peonidin-3-glucoside, with a more accentuated process for the first two molecules in a barrique trial, also acetylated anthocyanins showed a decreasing trend more intense in the barrique trial. Post-fermentative maceration improved the sensory characteristics in terms of intensity, complexity, and persistence at both olfactory and gustatory levels, especially in oak barrel vinification.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136023792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-03DOI: 10.1080/09571264.2023.2254247
Dimos Chatzinikolaou, Charis Vlados
ABSTRACT This study explores the physiological evolution of entrepreneurship in the Robola PDO wine sector in Cephalonia, Greece, utilizing the Stra.Tech.Man Scorecard as a diagnostic tool. Focusing on micro-firms producing and marketing the Robola PDO wine variety, the research provides insights into the executives’ self-assessments of their strategic, technological, and management adaptation efforts from 2017 to 2021. The findings indicate that these firms exhibit a strong strategic ambition to improve their competitiveness, but encounter obstacles in technology and networking operations, as well as limitations in developing their human resources and their overall management methodologies. Furthermore, the study reveals that the companies’ innovation potential was enhanced during the COVID-19 pandemic. The study highlights the potential for developing a sophisticated regional wine brand and underscores the role of innovative entrepreneurs and government support in fostering a competitive and sustainable entrepreneurial ecosystem.
{"title":"Evolution of business physiology in the wine industry: insights from the Stra.Tech.Man Scorecard in the Cephalonian Robola sector","authors":"Dimos Chatzinikolaou, Charis Vlados","doi":"10.1080/09571264.2023.2254247","DOIUrl":"https://doi.org/10.1080/09571264.2023.2254247","url":null,"abstract":"ABSTRACT This study explores the physiological evolution of entrepreneurship in the Robola PDO wine sector in Cephalonia, Greece, utilizing the Stra.Tech.Man Scorecard as a diagnostic tool. Focusing on micro-firms producing and marketing the Robola PDO wine variety, the research provides insights into the executives’ self-assessments of their strategic, technological, and management adaptation efforts from 2017 to 2021. The findings indicate that these firms exhibit a strong strategic ambition to improve their competitiveness, but encounter obstacles in technology and networking operations, as well as limitations in developing their human resources and their overall management methodologies. Furthermore, the study reveals that the companies’ innovation potential was enhanced during the COVID-19 pandemic. The study highlights the potential for developing a sophisticated regional wine brand and underscores the role of innovative entrepreneurs and government support in fostering a competitive and sustainable entrepreneurial ecosystem.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"34 1","pages":"210 - 231"},"PeriodicalIF":0.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42677304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-03DOI: 10.1080/09571264.2023.2254249
Gary J. Pickering, Maria Best
ABSTRACT Despite increasing interest in the category, there has been limited consumer-focused research to date around sustainable wines, especially in the Canadian context, despite the importance of consumer perceptions in driving wine purchase behaviour. In this mixed methods online survey of Canadian wine consumers (n = 725), we sought to determine how important sustainability-related cues are in purchase decisions, what beliefs and knowledge consumers possess around sustainable wines, and what are the characteristics of consumers with low and high sustainable wine involvement. Results show that sustainability-related cues are somewhat valued by consumers when making purchase decisions, but have low importance relative to the other cues examined. Environmental dimensions of sustainability have high saliency, in contrast with social and economic dimensions, and a significant minority of respondents report no or very limited knowledge of sustainable wines. Additionally, consumers with high involvement in sustainable wines tend to be younger, better educated, more involved in wine in general, and spend more per bottle than those with low involvement. Our findings support initiatives to develop global frameworks around sustainable wine and educate consumers on sustainable wine practises, as well as offer insights into marketing opportunities to promote this important product category.
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