Showing results for: wine production Articles
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The awakening of the sleeping giant: export growth and technological catch-up of the Argentine wine industry
Argentina represents the fifth world wine producer, ranking immediately after Australia, Spain, Italy and France. However, the export boom of Argentine wines is very recent, and its breadth is still limited with respect to that of other New World producers. The paper analyses the key drivers of innovation lying beneath the performance of the Argentine wine sector and the key changes occurred in ...
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Akarua Vineyard Case Study
Approximately two years ago, Mark Naismith (Vineyard Manager) for Akarua Ltd, a wine producer based in Central Otago, began to looks at ways of capturing the business information "at the point of ...
By Vinea
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Catching up in the global wine industry: innovation systems, cluster knowledge networks and firm-level capabilities in Italy and Chile
This paper is about technological learning in wine producing clusters in Italy and Chile. It raises questions about policy measures to strengthen knowledge-centred interactions in cluster innovation systems. It shows that strong intra-cluster networks cannot be assumed to exist simply because firms share geographically bounded locations. Instead, networks are shaped by the firms' knowledge ...
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Innovation and performance improvement in the South African wine industry
South Africa's wine industry was ill-prepared for the highly competitive, brand-conscious consumer markets it encountered on re-entry into international markets. The bulk of production was basic quality wine. Wine marketing expertise was concentrated among smaller independent wine producers and a few large wholesalers. The paper examines innovation in different segments of the industry and the ...
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Creative highways: cultural imperatives and financial returns in the wine industry
For the past four to five years, the global wine industry has been experiencing severe dislocation between supply and demand at the lower to middle price-points. Wine industries have offered various justifications and excuses about why this is happening while at the same time struggling to implement viable recovery strategies. The overarching problems, however, remain an oversupply of wines with ...
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The Necessity of Wine Refrigeration Units
The wine contains a certain amount of pigment, which is easily affected by ultraviolet rays to cause pigmentation and discoloration of the liquor. Red wine contains protein and salt, which precipitates at low temperatures and causes turbidity in the wine. Deterioration and turbidity caused by microbial growth is likely to occur at high temperatures. Temperature controlled fermentation produces ...
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Beyond NDVI: Grape Maturity Maps for Better Quality Wine
2-minute read To achieve the desired quality of wine, grapes need to be harvested at a specific maturity level. A key determinant of maturity is grape sugar levels. In simple terms, sugar levels at the time of harvest determine the alcohol content of the wine produced, but it goes beyond that to affect the characteristics and temperament of the wine. Predicting when grapes reach the desired ...
By Deep Planet
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San Antonio Winery Case Study
San Antonio Winery wanted to reduce operating costs for their new wine roduction facility and hospitality center in Paso Robles. REC Solar’s 517 kW system installed at San Antonio Winery generates 80% of the power needed for their production facility and hospitality center. Over 30 years, it will save them $4 million. “Using the sun to generate our own renewable power on our ...
By REC Solar
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The wine industry: persistence of tacit knowledge or increased codification? Some implications for catching-up countries
The wine industry has changed considerably in the past 20 years. While new market opportunities increased the trade of wine worldwide, scientific and technical changes have produced an improvement in the quality of wine. Increased codification of knowledge has allowed the newly producing countries to compete in the international markets and to close the technological gap with more advanced ...
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Towards a competitive environmental policy: the case study of the Bulgarian wine industry
The article aims to study whether the Bulgarian wine-manufacturing industry considers the ecological issues as an important prerequisite for breaking into both the European Union and the worldwide markets. A survey has been carried out in 17 companies producing wines in Bulgaria. A questionnaire has been designed with the intention to understand whether the managers have an interest in ...
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Arsenic present in the soil‐vine‐wine chain in vineyards situated in an old mining area in Trentino, Italy
The present study follows arsenic (As) transfer through the chain of soil‐vine‐leaves‐grapes‐wine to assess the possible risk of arsenic intake related to consuming grapes and wines produced in 10 vineyards located in a mining area rich in this element. The results are compared with date from 18 uncontaminated areas. In the soil, the content of As extracted with acqua regia and that available, ...
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Winery wastewater becomes fruit of their labor
"Conserve water, drink wine," quips a common bumper sticker. If only that were true. Making a gallon of California wine, by various estimates, requires anywhere from a few dozen gallons of water to a few hundred. Most of that water goes toward irrigation. But some goes to the winery itself and comes out as waste. On average, wineries create 6 gallons of wastewater for every gallon of wine, ...
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Nitrogen Cost-Efficiently Generated On Site
Nitrogen Generators also Offer Many Advantages in Wine and Beer Production Inmatec offers a wide range of nitrogen generators with which nitrogen can be produced in any desired quantity and purity in an environmentally friendly and cost-effective way. Here you can read about how the devices work, the advantages of on-site nitrogen production and the possible uses, especially in the production of ...
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Wine Filtration - Food & Beverage, Italy - Case Study
Background: A well-known winery, AZIENDA AGRICOLA BENOTTO di Benotto Luigino, located in the northeast of Italy, in the province of Treviso, in the Valdobbiadene area, uses filtration both as a process for producing wine as well as a method to clean this process filtration system. Their production process incorporates a hollow fiber membrane system to reduce sedimentation and to provide improved ...
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How Much Water Is Really Used In Food And Beverage Production?
People concerned about their water footprint often make an effort to turn the faucet off quickly, take shorter showers, and cut back on watering the lawn. While these efforts are important, they ignore one of the biggest water-use culprits found in virtually every household: food and beverages. The production of food and beverages is a water-intensive process. According to the Water Footprint ...
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Technological and economic dynamics of the world wine industry: an introduction
Wine has become a serious growth industry in a number of New World and developing countries. As a product, wine has been around for many millennia, but is nonetheless changing fast in technological and economic terms. This paper introduces trends in wine output and trade, in the dynamics of knowledge creation and wine technology, and in industrial organisation. The paper argues not only that this ...
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The Role of CO₂ Measurement in Wine Production
Fermentation, the chemical process that uses yeast to convert sugars to ethanol, is at the heart of the wine production process and requires accurate CO₂ measurement to ensure quality wines.Temperatures and conditions in wineries are very carefully controlled to ensure that fermentation does not occur too fast, distorting the flavour and alcohol content of the wine. The type of yeast used for a ...
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The role of research in wine: the emergence of a regional research area in an Italian wine production system
In recent years, the wine industry has undergone a radical technological modernisation in which scientific research has become extremely prominent. Focusing on a Italian regional research system related to wine, we provide a detailed account of the structural features of the research and extension institutions. The empirical analysis is based on detailed interviews with people from research ...
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The History of Bottle and Containers – Amphorae and barrels
Amphorae and barrels From ancient times, amphoras and barrels are the most comonly used containers for transporting water, wine and olive oil. The amphora being porous, has the disadvantage of losing some of its liquids by evaporation. The barrels, meanwhile, give a woody taste to the wine. This taste is certainly appreciated by winemakers, oenologists and sommeliers, on the other hand, they ...
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Wastewater characteristics from Greek wineries and distilleries
ABSTRACTThe present paper deals with the characterization of wastewater generated from Greek wineries and wine distilleries. The quantity and the quality of the wastewater of a distillery depends on the type of wine (white or red), on the processes followed for the production of wine as well as on the volume of the tanks that are used. The total production of wastewater from a winery is about 1.2 ...
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