The emergence of nonalcoholic wines is driven by health, economic, and social factors, meeting growing consumer interest in healthier lifestyles. The health benefits of low-alcohol and nonalcoholic wines, particularly cardiovascular health, are increasingly recognized. Winemakers can diversify their product lines using these alternatives, extend their customer base, and contribute to public health. Advanced production techniques such as vacuum distillation, spinning cone columns, and reverse osmosis reduce alcohol content without compromising quality. The expanding market for low-alcohol wines offers significant growth opportunities, enabling winemakers to diversify their revenue streams and enhance profitability. Evolving regulations, especially in Europe, emphasize transparency in labeling and nutritional information, aligned with consumer preferences. Incorporating low-alcohol and nonalcoholic wines is a strategic move for winemakers, ensuring competitiveness and relevance in a changing market.
Wine waste valorisation: crushing the research domain
The paper, “Wine waste valorisation: crushing the research domain,” delves deeply into sustainability practices and the implementation of circular economy strategies in the wine industry. This highlights the urgent need for the wine industry to adopt sustainable and profitable methods for waste valorization, addressing both environmental and economic sustainability goals. This study conducted a systematic literature review of 67 scientific papers and additional grey literature to provide a comprehensive overview of current practices and gaps in the research.
Three decades of research on wine marketing
This comprehensive review examines the evolution and trends in wine marketing research over the past three decades, drawing on 1135 documents published between 1990 and 2022 from Web of Science and Scopus databases. This study identifies key themes and their development over time using bibliometric techniques, such as co-word analysis and bibliographic coupling. Early research focused on consumer behavior and pricing strategies, whereas recent years have seen an expansion in wine tourism, sustainability, and digital marketing. The findings highlight the growing importance of sustainability practices and the role of digital platforms in shaping consumers’ preferences. Key research themes include consumer behavior, wine quality, market segmentation, and sustainability, which reflect the industry’s response to evolving market dynamics and environmental challenges. This study underscores the multidisciplinary nature of wine marketing research, integrating insights from business, economics, food science, and environmental studies and provides a foundation for future research to develop effective marketing strategies in the global wine market.
Viticulture and the European Union’s Common Agricultural Policy (CAP): Historical overview, current situation and future perspective
The paper emphasizes the importance of disseminating agroecological knowledge and implementing nature-based strategies to ensure the successful application of the CAP reforms. It calls for a collective awareness and effort from all societal sectors, including producers, consumers, and policymakers, to embrace environmental protection measures in agriculture. The paper also stresses the need to communicate effectively the benefits of biodiversity conservation and natural soil processes to accelerate the adaptation of agricultural systems to environmental challenges.
Enhancing employee wellbeing and happiness management in the wine industry
This research examines the connection between Green Human Resource Management (GHRM) and Sustainable Performance (SP) in Spanish wineries, emphasizing the mediating roles of Employee Wellbeing (EW) and Work Engagement (WE). This study is pertinent, given the growing focus on sustainability as a core business strategy. To refine the precision of the examined cause-effect relationships, variables such as the age and size of the winery and membership in a Protected Designation of Origin (PDO) are incorporated as controls. Utilizing a conceptual model informed by prior studies, this study employs structural equation modeling (PLS-SEM) to analyze data from 196 wineries collected from September 2022 to January 2023. The findings highlight a positive and significant link between GHRM practices and the SP of these wineries, with EW and WE serving as partial mediators. The significance of this study lies in its contribution to the understanding of GHRM’s benefits in enhancing SP, particularly in the Spanish wine industry, a context not extensively explored in previous research. To the best of our knowledge, this study is the first to investigate the mediating effects of EW and WE on the GHRM-SP relationship in this sector, marking a notable advancement in this field.
Impact on wine sales of removing the largest serving size by the glass
Alcohol consumption is a major contributor to global morbidity and mortality, necessitating public health interventions. This study, approved by the University of Cambridge, explored the impact of reducing wine serving sizes in licensed premises in England. Employing an A-B-A treatment reversal design, the study involved 21 establishments over twelve weeks, alternating between standard and reduced wine serving sizes. The intervention involved removing the largest serving size of wine glasses, and its effects were measured in terms of wine and beverage sales and total revenue. The findings indicated a 7.6% reduction in wine sales volume without affecting the sales of other beverages or overall revenue, suggesting that smaller serving sizes may effectively reduce alcohol consumption. This approach did not lead to an increase in consumption of other alcoholic beverages or changes in revenue, indicating its potential as a public health strategy. The study’s limitations include its focus on wine sales and its limited generalizability due to the specific context and premises involved. Nonetheless, these findings suggest that reducing serving sizes in alcohol sales could be a promising intervention for public health, meriting further research and consideration in policy-making.
Incorporation of wine industry waste into red ceramic: study of physical and mechanical properties
Ever wondered about the utilisation of valuable remnants from the wine industry to revolutionise ceramics? A groundbreaking study published recently has opened the door to a new era in ceramic production, exploring the wine industry surplus in an unexpected and astonishing way! In this exciting study, researchers investigated the potential of incorporating grape skins into red ceramics to assess their impact on the physical and mechanical properties of the clayey body. Five different compositions were prepared, each with varying percentages of biomass incorporation:0, 2.5, 5, 7.5, and 10%. The specimens, crafted through vacuum extrusion in a laboratory extruder, were subjected to meticulous tests and analyses encompassing chemical, mineralogical, thermal, physical, morphological, and microscopic examinations of the clayey raw materials. This innovative approach not only contributes to sustainable practices by recycling wine industry by-products but also holds the promise of reshaping the future of ceramic production. By harnessing the potential of grape skins, we are not just creating ceramics; we are crafting greener, more sustainable tomorrow. Cheers to a future where the art of winemaking and ceramic craftsmanship intertwine, paving the way for a more eco-friendly and innovative world.
The role of novel instruments of brand communication and brand image in building consumers’ brand preference and intention to visit wineries
A recent study suggests implications for theory and practice relative to brand management in terms of communication and image; and it proposes insights into novel communication tools and marketing activities for the winery tourism industry. Firms should employ a holistic evaluation of brand communication to involve the whole organization, which would enhance the strategic role that brand communication plays.
Is there a mutual methodology among Life Cycle Assessment studies in the wine supply chain?
When talking about environmental and sustainability topics, the wine sector plays a fundamental role ensuring that wine remains not only economically but also environmentally sustainable, hence the importance of conducting analyses to measure the impact of food production through Life Cycle Assessment tool.
The wine industry by-products: applications for food industry and health benefits
Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean Diet and are of great interest to both human and environmental health. Read more that http://science-and-wine.com/