Journal of Wine Research最新文献_第2页

Restaurant professionals as curators of wine spaces: norms and practices guiding wine quality and sustainability 餐厅专业人员作为葡萄酒空间的策展人：指导葡萄酒质量和可持续性的规范和实践

Journal of Wine Research Pub Date : 2024-02-01 DOI: 10.1080/09571264.2024.2310293

Julia C. Carrillo Ocampo, Matilda Marshall, Carita Bengs

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Passing the torch or the hot potato? Leadership in the wine industry: an empirical investigation 传递火炬还是烫手山芋？葡萄酒业的领导力：实证调查

Journal of Wine Research Pub Date : 2023-11-27 DOI: 10.1080/09571264.2023.2282984

Kristen Rinck, Armand Gilinsky

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Will common agricultural policy support save farm employment in the wine sector? 共同的农业政策支持能否挽救葡萄酒行业的农业就业?

Journal of Wine Research Pub Date : 2023-11-13 DOI: 10.1080/09571264.2023.2276272

Imre Fertő, Štefan Bojnec

{"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}

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Prediction of Shiraz wine flavour from volatile and odour intensity profiles 从挥发性和气味强度谱预测设拉子葡萄酒风味

Journal of Wine Research Pub Date : 2023-11-13 DOI: 10.1080/09571264.2023.2276277

Kimber Wise, Jiaqiang Luo, Kate Howell, Jamie Selby-Pham

{"title":"Prediction of Shiraz wine flavour from volatile and odour intensity profiles","authors":"Kimber Wise, Jiaqiang Luo, Kate Howell, Jamie Selby-Pham","doi":"10.1080/09571264.2023.2276277","DOIUrl":"https://doi.org/10.1080/09571264.2023.2276277","url":null,"abstract":"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.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"67 20","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136281719","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}

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Definition and measurement of wine snobbery as an empirical concept 葡萄酒势利的定义和测量作为一个经验概念

Journal of Wine Research Pub Date : 2023-11-08 DOI: 10.1080/09571264.2023.2276267

Asli D. A. Tasci, Robin M. Back

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Wine landscape and climate change: the state of art 葡萄酒景观与气候变化:艺术状态

Journal of Wine Research Pub Date : 2023-10-11 DOI: 10.1080/09571264.2023.2267014

Helena Albuquerque, Hélder Silva Lopes, Makhabbat Ramazanova, Isabel Vaz de Freitas, Paula Remoaldo, Gregory Gardner, Dawn Robinson

{"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}

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A sip in the Metaverse: how to implement a multisensory vineyard 在虚拟世界中啜一口:如何实现多感官葡萄园

Journal of Wine Research Pub Date : 2023-09-28 DOI: 10.1080/09571264.2023.2254248

Yuanyuan (Gina) Cui, Patrick van Esch

{"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}

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The effect of prolonged (150 days) post-fermentative maceration in steel tanks and oak barrels on Cabernet Sauvignon wine quality: mathematical modelization of the phenolic compounds’ behaviour 长时间(150天)发酵后浸泡钢罐和橡木桶对赤霞珠葡萄酒品质的影响:酚类化合物行为的数学模型

Journal of Wine Research Pub Date : 2023-09-11 DOI: 10.1080/09571264.2023.2254252

Paola Bambina, Matteo Pollon, Margherita Squadrito, Stefano Barone, Luciano Cinquanta, Onofrio Corona

{"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}

引用次数: 0

Evolution of business physiology in the wine industry: insights from the Stra.Tech.Man Scorecard in the Cephalonian Robola sector 葡萄酒行业商业生理学的演变:来自塞弗罗尼亚罗博拉行业的stratech . man记分卡的见解

Journal of Wine Research Pub Date : 2023-07-03 DOI: 10.1080/09571264.2023.2254247

Dimos Chatzinikolaou, Charis Vlados

引用次数: 0

An exploration of consumer perceptions of sustainable wine 探索消费者对可持续葡萄酒的看法

Journal of Wine Research Pub Date : 2023-07-03 DOI: 10.1080/09571264.2023.2254249

Gary J. Pickering, Maria Best

{"title":"An exploration of consumer perceptions of sustainable wine","authors":"Gary J. Pickering, Maria Best","doi":"10.1080/09571264.2023.2254249","DOIUrl":"https://doi.org/10.1080/09571264.2023.2254249","url":null,"abstract":"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.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"47 1","pages":"232 - 246"},"PeriodicalIF":0.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139363452","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}

引用次数: 0