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Journal articles on the topic 'Wine industries'

Author: Grafiati

Published: 9 March 2023

Last updated: 31 July 2025

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1

Duda, Jiří. "Analysis of selected indicators of winegrowing and wine-production industries in the Czech Republic and Bulgaria." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 53, no. 6 (2005): 45–52. http://dx.doi.org/10.11118/actaun200553060045.

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The paper deals with industry analysis of winegrowing and wine-production in Bulgaria and in the Czech Republic. The analysis is more focused on winegrowing and wine-production in Bulgaria with the aim to present the less known information.The annual production of wine in Bulgaria amounts for about 2 million hectoliters, being mostly proce- ssed by industrial producers, even though the area of productive vineyards is decreasing by almost 33% to the level of 100 000 hectares. Czech Republic has a lower area of vineyards than Bulgaria, and thanks to the higher yields per hectare it produces abou

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2

Žufan, P. "Supplier-industries of brewing and wine-production in the Czech Republic and their development." Agricultural Economics (Zemědělská ekonomika) 51, No. 7 (2012): 314–21. http://dx.doi.org/10.17221/5113-agricecon.

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The paper compares the main factors influencing the key supplier-industries for brewing and wine-production in the Czech Republic &ndash; hop-growing and winegrowing &ndash; and it is a part of a more extensive research focused especially on the processing industries, and the specifics of their analyses. The importance of hop-growing and winegrowing is based on the fact that they significantly influence not only the final product, but also the competitiveness in the successive industries of the product vertical. Similar influence within the examined industries is evidenced in the close

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3

Rodrigues Machado, Adriana, Tugba Atatoprak, Joana Santos, et al. "Potentialities of the Extraction Technologies and Use of Bioactive Compounds from Winery by-Products: A Review from a Circular Bioeconomy Perspective." Applied Sciences 13, no. 13 (2023): 7754. http://dx.doi.org/10.3390/app13137754.

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Agro-industrial by-products and by-products from the wine industry (pomace, peels, leaves, stems, and seeds) represent a potential economic interest because they are usually relevant natural sources of bioactive compounds, which may present significant biological activities related to human health and well-being. This article aims to review wine and winery industry by-products as potential natural sources of antioxidant, antimicrobial, anti-inflammatory, antiaging, and anticancer compounds, as well as briefly highlighting the extraction methods used to obtain these bioactive compounds and expl

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Oshovskaya, N. V., and A. A. Efremova. "ASSESSMENT OF ECONOMIC STATE OF WINE-INDUSTRIES IN CRIMEA." Construction economic and environmental management, no. 3 (2021): 17–22. http://dx.doi.org/10.37279/2519-4453-2020-3-17-22.

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This article examines the current state of the wine industry in the Republic of Crimea. The assessment of the economic state of the Crimean wineries has been carried out. At this stage of economic development of the Crimean region, the wine industry acquired a new stage in development, which is reflected in this work.

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Hoss, Israa, Hiba N. Rajha, Rindala El Khoury, et al. "Valorization of Wine-Making By-Products’ Extracts in Cosmetics." Cosmetics 8, no. 4 (2021): 109. http://dx.doi.org/10.3390/cosmetics8040109.

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The increased demand for conscious, sustainable and beneficial products by the consumers has pushed researchers from both industries and universities worldwide to search for smart strategies capable of reducing the environmental footprint, especially the ones connected with industrial wastes. Among various by-products, generally considered as waste, those obtained by winemaking industries have attracted the attention of a wide variety of companies, other than the vineries. In particular, grape pomaces are considered of interest due to their high content in bioactive molecules, especially pheno

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Baroi, Anda Maria, Mircea Popitiu, Irina Fierascu, Ionela-Daniela Sărdărescu, and Radu Claudiu Fierascu. "Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds." Antioxidants 11, no. 2 (2022): 393. http://dx.doi.org/10.3390/antiox11020393.

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Wine production is one of the most critical agro-industrial sectors worldwide, generating large amounts of waste with negative environmental impacts, but also with high economic value and several potential applications. From wine shoots to grape pomace or seeds, all of the wastes are rich sources of bioactive compounds with beneficial effects for human health, with these compounds being raw materials for other industries such as the pharmaceutical, cosmetic or food industries. Furthermore, these compounds present health benefits such as being antioxidants, supporting the immune system, anti-tu

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Valenzuela, Lionel, Rodrigo Ortega, Daniel Moscovici, Jeff Gow, Adeline Alonso Ugaglia, and Radu Mihailescu. "Consumer Willingness to Pay for Sustainable Wine—The Chilean Case." Sustainability 14, no. 17 (2022): 10910. http://dx.doi.org/10.3390/su141710910.

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Sustainability in production and consumption is increasing in importance in many diverse industries worldwide. The wine industry is no exception. There are many wine-related eco-certifications that incorporate sustainability concepts; however, it is unknown to what extent wine consumers value such certifications in wine-producing countries such as Chile. An online survey was conducted in which 526 Chilean wine consumers were asked about their attitudes towards and willingness to pay for sustainably produced wines. Statistical analysis was undertaken using multiple linear regression. It is nota

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Bodakowska-Boczniewicz, Joanna, and Zbigniew Garncarek. "THE APPLICATION OF NARINGINASE IN JUICE AND WINE INDUSTRIES." Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu, no. 494 (2017): 20–30. http://dx.doi.org/10.15611/pn.2017.494.02.

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9

Hira, Andy, and Maureen Benson-Rea. "New Zealand wine: a model for other small industries?" Prometheus 31, no. 4 (2013): 387–98. http://dx.doi.org/10.1080/08109028.2014.933601.

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10

Gyarmati, Gábor, and Zoltán Szakály. "Az ipar 4.0 transzformációs hatása a bormarketing és a borágazat folyamataira." Táplálkozásmarketing 10, no. 2 (2023): 65–74. http://dx.doi.org/10.20494/tm/10/2/6.

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Industry 4.0 - like other industries - is transforming the wine sector. From viticulture to winemaking processes to wine marketing and sales, Industry 4.0 technologies have appeared everywhere and have proven to be effective with numerous best practices. It can be stated that sooner or later every serious market participant will incorporate some of Industry 4.0's solutions into their business strategy - otherwise, they will suffer from a difficult-to-catch and manage competitive disadvantage. This study summarizes the processes and main characteristics of the first three industrial revolutions

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Gyarmati, Gábor, and Zoltán Szakály. "Az ipar 4.0 transzformációs hatása a bormarketing és a borágazat folyamataira." Táplálkozásmarketing 10, no. 2 (2024): 65–74. http://dx.doi.org/10.20494//tm/10/2/6.

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Industry 4.0 - like other industries - is transforming the wine sector. From viticulture to winemaking processes to wine marketing and sales, Industry 4.0 technologies have appeared everywhere and have proven to be effective with numerous best practices. It can be stated that sooner or later every serious market participant will incorporate some of Industry 4.0's solutions into their business strategy - otherwise, they will suffer from a difficult-to-catch and manage competitive disadvantage. This study summarizes the processes and main characteristics of the first three industrial revolutions

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12

Zhao, Wei. "Social Categories, Classification Systems, and Determinants of Wine Price in the California and French Wine Industries." Sociological Perspectives 51, no. 1 (2008): 163–99. http://dx.doi.org/10.1525/sop.2008.51.1.163.

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13

Mota, Eric C., and Peter G. Klein. "Social Networks in Emerging Industries: Evidence from Nascent Wine Clusters." Academy of Management Proceedings 2017, no. 1 (2017): 14496. http://dx.doi.org/10.5465/ambpp.2017.14496abstract.

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14

Aylward, David K. "A Documentary of Innovation Support among New World Wine Industries." Journal of Wine Research 14, no. 1 (2003): 31–43. http://dx.doi.org/10.1080/0957126032000114991.

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15

Welke, Juliane Elisa. "Fungal and mycotoxin problems in grape juice and wine industries." Current Opinion in Food Science 29 (October 2019): 7–13. http://dx.doi.org/10.1016/j.cofs.2019.06.009.

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Sette, Paula, Anabel Fernandez, José Soria, Rosa Rodriguez, Daniela Salvatori, and Germán Mazza. "Integral valorization of fruit waste from wine and cider industries." Journal of Cleaner Production 242 (January 2020): 118486. http://dx.doi.org/10.1016/j.jclepro.2019.118486.

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Mazhari, Bi Bi Zainab, Dayanand Agsar, and M. V. N. Ambika Prasad. "Development of Paper Biosensor for the Detection of Phenol from Industrial Effluents Using Bioconjugate of Tyr-AuNps Mediated by Novel IsolateStreptomyces tuirusDBZ39." Journal of Nanomaterials 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/1352134.

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Paper biosensor was developed using Tyr-AuNps bioconjugate produced byStreptomycesfor the detection of phenol from the effluent of wine, paper, and plastic industries. Among three filter papers assessed, Whatman number 2 filter paper was proved to be the best paper base for the development of biosensor. Tyrosinase and gold nanoparticles being produced by a single novel isolateStreptomyces tuirusDBZ39 proved to be efficient bioconjugate for the detection of phenol constituents, due to its biocompatibility. The substrate specific catalytic activity of the tyrosinase and unique Surface Plasmon Re

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18

Jian, Sun, Ruan Shili, Li Jinchen, Li Jiming, Fan Jianbo, and Zhang Xiao. "Current situation and development trend of wine industry in china." BIO Web of Conferences 68 (2023): 03011. http://dx.doi.org/10.1051/bioconf/20236803011.

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China’s modern wine industry began in 1892 when Changyu Wine Company was founded. After more than 130 years of development, China has formed 11 major wine regions with their own characteristics. The wine grape varieties of China are divided into three categories: international mainstream varieties, Chinese indigenous varieties, and varieties that can be used for both winemaking and table grape purposes. There are various types of wine produced in China, including sparkling wine, dry white, dry red, rose, ice wine, aromatized wine, and fortified wine. There are more than 1,680 wineries in China

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19

Kaur, Preetiman, Gurvinder Singh Kocher, and Keshani Keshani. "Fermentation Characteristics and Metabolomics Profiling for Quality Wine." Agriculture Association of Textile Chemical and Critical Reviews Journal 11, no. 4 (2023): 138–45. http://dx.doi.org/10.58321/aatccreview.2023.11.04.138.

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The consumer acceptability of wines depends upon theira specific aroma and sensory characteristics which depend largely on metabolites contributed by grapes as well as fermenting yeast. Such metabolites can be encouraged in wines through fermentation management which is one of the key steps in wine quality control by supplementation of UFAs, microoxygenation etc. and quantifying the wine quality through metabolomics. Hence, enologists as well as wine industries have been increasingly working on the most efficient practices to produce high-quality wine that caters to both the aroma and taste of

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20

Synák, František. "Problems and Opportunities within the Wine Industry in Terms of the COVID-19 Pandemic." Agriculture 13, no. 3 (2023): 731. http://dx.doi.org/10.3390/agriculture13030731.

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The COVID-19 pandemic has affected and still affects various sectors, including the agricultural sector. A specific industry deriving from agriculture is the wine industry. The purpose of this article is to find out and analyse the impact of the COVID-19 pandemic on the wine sector, especially regarding the Slovakia wine sector. To achieve this, a wide literary research study was conducted through which an overview of the global wine industry situation was obtained. Subsequently, the impact of COVID-19 on a selected wine business in the Slovak Republic was determined via interviewing. The find

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21

Anderson, Kym, Giulia Meloni, and Johan Swinnen. "Global Alcohol Markets: Evolving Consumption Patterns, Regulations, and Industrial Organizations." Annual Review of Resource Economics 10, no. 1 (2018): 105–32. http://dx.doi.org/10.1146/annurev-resource-100517-023331.

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For millennia, alcoholic drinks have played an important role in food security and health (both positive and negative), but consumption patterns of beer, wine, and spirits have altered substantially over the past two centuries. So too have their production technologies and industrial organization. Globalization and economic growth have contributed to considerable convergence in national alcohol consumption patterns. The industrial revolution contributed to excess consumption by stimulating demand and lowering the cost of alcohol. It also led to concentration in some alcohol industries, especia

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22

Wang, Sihan, Li Jing, and Song Leyi. "Application of enzyme preparation in alcoholic industry." Journal of Academia 13, no. 1 (2025): 116–30. https://doi.org/10.24191/joa.v13i1.5848.

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The use of enzymes in industrial production has increased greatly, especially in the alcoholic industry, namely beer, grape wine, Huang jiu, and liquors. Diacetyl produced in the fermentation process of beer affect the essence of beer in which α-acetyllactate decarboxylase plays a good inhibitory role. Glucosidase, pectinase, and lysozyme play their respective roles in the process of grape wine fermentation. Huang jiu is produced through traditional technology by taking glutinous rice and japonica rice as the main raw materials and employing wheat koji or a variety of microorganisms contained

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23

Hu, Daohua, Qian Xu, and Yanjun Wang. "The current state of the vitivinicultural sector in mainland China." Revista de Estudos AntiUtilitaristas e PosColoniais 11, no. 2 (2021): 92. http://dx.doi.org/10.51359/2179-7501.2021.252153.

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China's vineyard surface area accounts for the second place in the world, its grape production the first place, and its wine consumption and imports the fifth place. The vitivinicultural sector is playing an increasingly important role in the world. At the same time, vitivinicultural sector has also played an important role in poverty reduction in rural areas of China.Based on the background of the world vitivinicultural sector, it is of great significance to analyze the characteristics of China's domestic vitivinicultural sector, especially the situation of the primary, secondary and tertiary

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PETELCA, Oleg, Ciprian-Constantin PĂTRĂUCEANU, Iurie BEȘLIU, and Veronica GARBUZ. "INFLUENCE OF THE WINE SECTOR ON TOURISM DEVELOPMENT." Annals of the University of Oradea. Economic Sciences 31, no. 31(1) (2022): 89–98. http://dx.doi.org/10.47535/1991auoes31(1)009.

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Wine tourism is the priority form of tourism for a series of countries. It must be integrated and adapted to the tourist market necessities worldwide, to increase the number of tourists. Investigations carried out in the field of wine tourism should be integrated with those conducted globally. At the same time, it is necessary to integrate the two industries: wine and tourism. Wine production and tourism are essentially on opposite ends of the industrial spectrum, while the characteristics of each activity are different from a microeconomic perspective. On one end, wine production is a primary

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25

Simons, Christopher T., and Ann C. Noble. "Challenges for the sensory sciences from the food and wine industries." Nature Reviews Neuroscience 4, no. 7 (2003): 599–605. http://dx.doi.org/10.1038/nrn1139.

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26

Zhao, Wei. "Understanding classifications: Empirical evidence from the American and French wine industries." Poetics 33, no. 3-4 (2005): 179–200. http://dx.doi.org/10.1016/j.poetic.2005.09.010.

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27

Nagórka, Piotr. "The impact of international trade relations on French borrowings into English in the sparkling wine industry: A corpus-driven study conducted by a terminologist." Linguistics Beyond and Within (LingBaW) 10 (December 31, 2024): 131–47. https://doi.org/10.31743/lingbaw.18015.

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This article serves several purposes. First, it aims to consolidate the view that knowledge models make effective diagnostic tools that terminologists can use in their attempt to find answers to research questions about communication in professional fields. Secondly, the article serves to demonstrate the results of preliminary research into professional communication in the sparkling wine industry, with the working English-language model showing the presence of borrowings from French, the industry’s leading language. Notably, the percentage of French borrowings in the sparkling wine industry,

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Chen, Liang-Chih, and Aaron Kingsbury. "Development of wine industries in the New-New World: Case studies of wine regions in Taiwan and Japan." Journal of Rural Studies 72 (December 2019): 104–15. http://dx.doi.org/10.1016/j.jrurstud.2019.10.015.

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Šperková, Radka, and Jiří Duda. "Preliminary situation analysis of wine production industry in the Czech Republic since 1989." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 57, no. 6 (2009): 287–96. http://dx.doi.org/10.11118/actaun200957060287.

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External environment factors influencing Czech wine production industry went have been significantly changing in the past 20 years. Objective of this paper is to identify and describe selected external environment factors influencing this industry.Changes in the Czech Republic in 1989 significantly influenced all industries in the Czech economy, including wine production. The most significant include the transition from planned socialistic economy to the market economy, establishment of the Czech Republic (January 1, 1993), entrance European Union (May 1, 2004). For the wine production indus

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Valdez, B., M. Schorr, N. Lothan, and A. Eliezer. "Wineries: Equipment, Materials, and Corrosion." Materials Performance 54, no. 8 (2015): 68–71. https://doi.org/10.5006/mp2015_54_8-68.

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Although wine production is one of the oldest industries established by humankind, the modern wine industry utilizes special equipment, mostly made from austenitic stainless steel, to avoid corrosion, scale formation, and the appearance of contaminants. Additional engineering materials used are fiber-reinforced plastics, glass for bottles, and wood for tonels and casks.

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Martin, Maria E., Elena Grao-Cruces, Maria C. Millan-Linares, and Sergio Montserrat-de la Paz. "Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry." Foods 9, no. 10 (2020): 1360. http://dx.doi.org/10.3390/foods9101360.

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Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods fo

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Tsetskhladze, Sopio, and Lali Osadze. "DEVELOPMENT TRENDS, PROBLEMS AND CHALLENGES OF WINE TOURISM." Social Economics, no. 68 (December 31, 2024): 134–41. https://doi.org/10.26565/2524-2547-2024-68-12.

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The purpose of the article is to study wine tourism: wine and its accompanying products as the main means of attracting wine tourists. The importance of wine tourism in all tourism is highlighted by the trend of their increasing presence. The study is based on the experience of countries distinguished by wine tourism, data from international and local organizations, and a discussion of the current situation in Georgia. As a result of the analysis, it was determined that in countries known for wine tourism, wine and its accompanying products are one of the important means of attracting tourists

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Ferreira, João Pedro, Pedro Nogueira Ramos, Luís Cruz, Eduardo Barata, and Michael Lahr. "Port wine value chain: from the Douro Valley to Oporto Cellars." British Food Journal 121, no. 2 (2019): 466–78. http://dx.doi.org/10.1108/bfj-03-2018-0162.

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Purpose The purpose of this paper is to offer an insight into the fundamental changes taking place in Port wine production value chains. Specifically, the authors examine two distinct production regimes: when Port is aged and sold in the Greater Oporto and, alternatively, when it is produced, aged and sold in Douro. Design/methodology/approach The authors apply a tri-regional input–output model (Douro, Greater Oporto and rest of the country) for Portugal’s economy. This framework comprises a significant level of detail, with 431 products and 136 industries, the corresponding supply and demand

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Sasso, Pasquale, and Ludovico Solima. "The Creative Turn of the Wine Industry." International Journal of Tourism and Hospitality Management in the Digital Age 2, no. 1 (2018): 36–47. http://dx.doi.org/10.4018/ijthmda.2018010103.

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This article describes how there is a large amount of research on strategic management literature on wine industry; however, there is insufficient published literature that underlines the importance of wine as a creative product. In the aesthetic economy, specific industries such as food, there is an active contribution to economic growth. In this context, artistic creation plays a fundamental role and creativity and savoir-faire to become symbols of a new way to produce. In this context, wine can be considered an aesthetic product. It is a symbol of quality, civilization and authenticity. Win

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Jara-Palacios, María José. "Wine Lees as a Source of Antioxidant Compounds." Antioxidants 8, no. 2 (2019): 45. http://dx.doi.org/10.3390/antiox8020045.

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The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due to the high quantities produced worldwide, this byproduct can be an ideal raw material for obtaining phenolic compounds that could be of interest in the food and pharmaceutical industries. In this mini review, the main characteristics of wine lees as well as their phenolic composition and antioxidant activity have been summarized from the information in the literature.

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Pérez, Concepción, María Luisa Ruiz del Castillo, Carmen Gil, Gracia Patricia Blanch, and Gema Flores. "Supercritical fluid extraction of grape seeds: extract chemical composition, antioxidant activity and inhibition of nitrite production in LPS-stimulated Raw 264.7 cells." Food & Function 6, no. 8 (2015): 2607–13. http://dx.doi.org/10.1039/c5fo00325c.

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Crick, James M. "Studying coopetition in a wine industry context: directions for future research." International Journal of Wine Business Research 30, no. 3 (2018): 366–71. http://dx.doi.org/10.1108/ijwbr-11-2017-0067.

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Purpose The purpose of this paper is to highlight the theoretical and methodological value of studying coopetition (the interplay between cooperation and competition) in a wine industry context. Design/methodology/approach Key publications surrounding wine industries across multiple countries were reviewed to understand how the wine industry is a highly appropriate empirical context to investigate coopetition. Findings The findings revealed that the wine industry is a highly suitable empirical context for researchers to explore coopetition. Specifically, being a highly cooperative and competit

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Giacomello, Cintia Paese, Roberto Birch Gonçalves, Gabriel Vidor, Guilherme Bergmann Borges Vieira, and Carlos Honorato S. Santos. "EFFICIENCY EVALUATION OF COOPERATIVES AND WINE INDUSTRIES: A STUDY IN SOUTHERN BRAZIL." International Journal of Productivity and Quality Management 1, no. 1 (2021): 1. http://dx.doi.org/10.1504/ijpqm.2021.10042102.

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Taylor, Peter, Pam McRae-Williams, and Julian Lowe. "The Determinants of Cluster Activities in the Australian Wine and Tourism Industries." Tourism Economics 13, no. 4 (2007): 639–56. http://dx.doi.org/10.5367/000000007782696050.

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Vieira, Guilherme Bergmann Borges, Carlos Honorato Schuch Santos, Gabriel Vidor, Roberto Birch Gonçalves, and Cíntia Paese Giacomello. "Efficiency evaluation of cooperatives and wine industries: a study in Southern Brazil." International Journal of Productivity and Quality Management 39, no. 3 (2023): 287–301. http://dx.doi.org/10.1504/ijpqm.2023.132258.

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Ingrassia, Marzia, Luca Altamore, Simona Bacarella, Pietro Columba, and Stefania Chironi. "The Wine Influencers: Exploring a New Communication Model of Open Innovation for Wine Producers—A Netnographic, Factor and AGIL Analysis." Journal of Open Innovation: Technology, Market, and Complexity 6, no. 4 (2020): 165. http://dx.doi.org/10.3390/joitmc6040165.

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Wine Influencers (WIs) represent a new type of independent third party endorsers that are progressively establishing themselves within social networks. This study analyzes the characteristics of the activity of WIs and the communication model used via Instagram. Netnographic Analysis, Factor Analysis and AGIL methods were applied. The results show five Key-findings within specific relationships established during discussions: advice from Wine Influencers and generalized reciprocity in relationships; structural and social bonds established based on the frequency of messages from regular followe

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Gomes, Maria José, António Sousa, Jorge Novas, and Ricardo Vinícius Dias Jordão. "Environmental Sustainability in Viticulture as a Balanced Scorecard Perspective of the Wine Industry: Evidence for the Portuguese Region of Alentejo." Sustainability 13, no. 18 (2021): 10144. http://dx.doi.org/10.3390/su131810144.

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The traditional four-perspective Balanced Scorecard (BSC) model is suitable for a wide variety of organizations. Other dimensions of analysis can be carried out and other perspectives can be considered in each BSC, depending on the specific characteristics of each organization or industry. This paper presents evidence that justifies and validates the inclusion of a new perspective: ‘environmental sustainability in viticulture’in a BSC that has been developed for the Wine Industry of the Alentejo Region (Portugal) for 2021–2030. The research was performed according to the exploratory sequential

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Paata Koguashvili, Paata Koguashvili, and Meri Ososhvili Meri Ososhvili. "The Role of Wine in Tourism Development in Kakheti Region." Economics 105, no. 09-10 (2022): 118–30. http://dx.doi.org/10.36962/ecs105/9-10/2022-118.

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This article highlights the role of promoting wine and winemaking in tourism development in Kakheti region; the major focus falls on the modern trends in the development of wine tourism as well as on the current situation in the direction of the development of wine tourism in Georgia. The article provides a brief history of viticulture and winemaking and discusses its role in the country's economy. Due to the conditions of world globalization, it is of particular importance for Georgia to develop such industries that will integrate the country's economy into the world economic market and produ

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McCluskey, Jill J. "Guest Editor's Introduction to Symposium." Journal of Wine Economics 4, no. 1 (2009): 25–26. http://dx.doi.org/10.1017/s1931436100000651.

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The articles in this symposium analyze the economics of evolving international wine markets, including issues associated with taxes, measures of quality, reputation, consumer preferences, globalization, and emerging markets in China. This special symposium consists of peer-reviewed papers presented at the “Competitive Forces Affecting the Wine and Winegrape Industries: An International Conference on World Wine Markets,” sponsored by the Washington State University Impact Center, the Center for Wine Economics and Business of the Robert Mondavi Institute for Wine and Food Sciences and the Gianni

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Cyr, Don, Joseph Kushner, and Tomson Ogwang. "The Changing Size Distribution of California's North Coast Wineries." Journal of Wine Economics 9, no. 1 (2014): 51–61. http://dx.doi.org/10.1017/jwe.2014.4.

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AbstractIn this paper, we use three different goodness-of-fit tests for log-normality in conjunction with kernel nonparametric density estimation methods to examine both the size distribution of California North Coast wineries over time and by age. Our kernel density estimates indicate that the size distribution of wineries has changed from positively skewed to bimodal. These results are inconsistent with those in other industries, but are consistent with recent empirical research in the wine industry, which finds that smaller firms are comprising a larger component of market share. In terms o

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Kumar, Yogesh, Atul Khalangre, Rajat Suhag, and Alfredo Cassano. "Applications of Reverse Osmosis and Nanofiltration Membrane Process in Wine and Beer Industry." Membranes 15, no. 5 (2025): 140. https://doi.org/10.3390/membranes15050140.

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Reverse osmosis (RO) and nanofiltration (NF) membranes are traditionally employed in wine and beer production for concentration, clarification, and stabilization. Their applications now extend to dealcoholization, addressing rising demand for low-alcohol beverages. RO/NF selectively reduce ethanol while retaining volatile aromas and non-volatile flavors, outperforming thermal methods that degrade sensory profiles. This review examines RO/NF roles in alcohol adjustment, sugar modification, and by-product recovery, emphasizing mechanisms and efficiency. Operational challenges such as membrane fo

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Tigga, Onima, Jaya Pal, and Debjani Mustafi. "A Novel Data Handling Technique for Wine Quality Analysis using ML Techniques." International Journal of Experimental Research and Review 45, Spl Vol (2024): 25–40. https://doi.org/10.52756/ijerr.2024.v45spl.003.

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In this era, wine is a regularly redeemed beverage, and industries are seeing increased sales due to product quality certification. This research aims to identify key wine characteristics that contribute to significant outcomes through the application of machine learning classification techniques, specifically Random Forest (RF), Decision Tree (DT) and Multi-Layer Perceptron (MLP), using white and red wine datasets sourced from the UCI Machine Learning repository. This research aims to develop a multiclass classification model using machine learning (ML) to accurately assess the quality of a b

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Ye, Yuting, and Xuefei Guo. "The A Study on the Changes in Financial Performance of Shanxi Xinghuacun Fen Wine After Digital Transformation." Academic Journal of Management and Social Sciences 9, no. 2 (2024): 60–67. http://dx.doi.org/10.54097/pqnymv06.

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With the continuous development of internet technology, various industries are actively engaging in digital transformation to enhance their competitiveness. Many traditional liquor industries in China are also undergoing digital construction to optimize and adjust their management models and business structures. Taking Shanxi Xinghuacun Fen Wine as an example, this paper studies the changes in financial performance after digital transformation through financial indicators, aiming to make enterprises recognize the impact of digital transformation on their financial performance and continuously

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opfer, chris. "The Norton Grape: American Viticulture's Native Son." Gastronomica 11, no. 3 (2011): 92–95. http://dx.doi.org/10.1525/gfc.2011.11.3.92.

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Norton is a little known grape whose history is inextricably intertwined with that of the wine industries in two states not generally known for viticulture: Virginia and Missouri. Virginia settlers began experimenting with wine making in 1609. Two centuries later a Richmond physician finally found a grape hearty enough to sustain the region's tough climate. The result, Dr. Daniel Norton's “Virginia Seedling”—what one grower calls “bulletproof”—is naturally resistant to the American-born plagues that still haunt European grapes. The grape grew in popularity not only in Virginia, but also in Mis

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Tapia-Quirós, Paulina, María Fernanda Montenegro-Landívar, Mònica Reig, et al. "Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases." Foods 11, no. 3 (2022): 362. http://dx.doi.org/10.3390/foods11030362.

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The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strat

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