This paper uncovers the dynamic and reciprocal relationship between corporate heritage identities and corporate heritage brands. Through an examination of the role of place in the marketing ...strategies of seven family-owned wineries, in six countries, we explain how these wineries use their place to create and incorporate consistency with change in their marketing strategies. The cross-cultural case analysis of multigenerational and long-established, as well as novel and fledgling wineries, showcases how multiple role identities of wineries interact with the relative invariance of place to infuse corporate heritage identities and corporate heritage brands, and vice-versa. The results build on corporate heritage literature by providing an in-depth illustration of the role of place and corporate heritage identity interactions in the development of a firm's marketing strategy. The results are especially relevant for firms offering products anchored in a geographic origin.
•There is a dynamic and reciprocal relationship between corporate heritage identities and corporate heritage brands.•An examination of seven wineries shows that multiple role identities interact with the relative invariance of place.•Differences can be found between established and nascent places, depending on the extent of their history.•Firms seeking to establish corporate heritage identities are encouraged to consider the heritage of the place where the firm is established.
•Temperature and light selectively affected the stability of grape cane PCs extracts.•Degradation kinetic of flavanols was faster at higher temperatures.•trans-piceatannol was fast degraded when the ...temperature was increased.•The degradation of trans-resveratrol and ε-viniferin was mostly catalyzed by light.
This study aimed to determine the stability of PCs in grape canes extracts stored at different temperatures and light conditions. The PCs composition was monitored every-two weeks during three months by liquid chromatography coupled to diode array and fluorescence detectors (LC-DAD-FLD). Initially, stilbenes represented 87 % of total PCs. Storage at −20 and 5 °C reduced PCs 8 and 6 %, respectively. When extracts were exposed to 25 and 40 °C, the degradation of (+)-catechin and (-)-epicatechin was faster than under lower temperatures, and light accelerated the degradation kinetics. trans-piceatannol showed particularly sensitive to temperature increase, being mostly degraded after two weeks stored at 40 °C. Conversely, degradation of trans-resveratrol and ε-viniferin was mostly catalyzed by light, since nearly 70 % of them were degraded at 40 °C under light, in comparison with a 23 % reduction of trans-resveratrol and no changes of ε-viniferin at 40 °C in darkness.
Climate change will pose a challenge for the winemaking sector worldwide, bringing progressively drier and warmer conditions and increasing the frequency and intensity of weather extremes. The ...short-term adaptation strategy of applying biostimulants through foliar application serves as a crucial measure in mitigating the detrimental effects of environmental stresses on grapevine yield and berry quality. The aim of this study was to evaluate the effect of foliar application of a seaweed-based biostimulant (A. nodosum—ANE) and glycine betaine (GB) on berry quality, phenolic compounds, and antioxidant activity and to elucidate their action on the secondary metabolism. A trial was installed in a commercial vineyard (cv. “Touriga Franca”) in the Cima Corgo (Upper Corgo) sub-region of the Douro Demarcated Region, Portugal. A total of four foliar sprayings were performed during the growing season: at flowering, pea size, bunch closer, and veraison. There was a positive effect of GB in the berry quality traits. Both ANE and GB increased the synthesis of anthocyanins and other phenolics in berries and influenced the expression of genes related to the synthesis and transport of anthocyanins (CHS, F3H, UFGT, and GST). So, they have the potential to act as elicitors of the secondary metabolism, leading to improved grape quality, and also to set the foundation for sustainable agricultural practices in the long run.
Hail events have the potential to destroy grapevine shoots, reduce yield, and inflict economic loss upon growers. As a result, many grape growers have adopted the use of hail-netting to mitigate ...potential vine damage. Although hail-netting has been observed to prevent hail damage, Texas High Plains grape growers have expressed concerns regarding effects hail-netting may have on vine canopy microclimate, grapevine health, fruit maturity, fruit quality and yield. Therefore, over three growing seasons (2018 – 2020), field-grown vines (
Vitis vinifera
L. ‘Malbec’ and ‘Pinot gris’) were exposed to hail-netting, or grown without hail-netting. Each growing season canopy microclimate, leaf gas exchange, fruit maturity, yield parameters, and vegetative growth were monitored. Netting reduced canopy air and leaf temperature and decreased canopy vapour pressure deficit. By modifying light infiltration and leaf temperature, hail-netting altered leaf gas exchange. In addition, gas exchange differences were found between cultivars. Although fruit pH and total acidity were not different at harvest, fruit maturity measurements revealed total soluble solid development was influenced by netting and cultivar. Vine cluster numbers were greater for vines without netting and yield parameters were generally lower for ‘Malbec’ vines. Pruning weights indicate decreased vegetative growth for hail-netting and ‘Pinot gris’ vines. Results suggest grape-growers' use of hail-netting may allow growers to achieve fruit production goals. However, when using hail-netting, growers should consider possible management modifications due to changes in vine physiology, fruit maturation, and harvest schedules.
The era of social media networks has created significant opportunities for business relationship development yet there exists a paucity of research in this area. To address this, this paper ...identifies four key tensions within the current literature: relational versus transactional exchanges, emergent versus strategic social media network development, the pace of social media network formation versus the development of trust, and the notions of sharing and reciprocity versus competitive advantage. This study draws on the principles of netnography, incorporating data from 554 LinkedIn group interactions and 12 interviews with professionals in one global industry to provide insight into business relationship development stemming from one social media network. Significant contributions to theoretical and practical knowledge are made through the recognition of tensions in the literature, the application of the notion of Granovetter's ties to a contemporary context and the novel use of netnography. Furthermore, the resultant model conceptualises the use of social media networking in building networks and relationships which lead to new business and enhance business performance.
•We conceptualise the use of social media networks for business.•We identify key tensions in the business relationship and social media network literature.•A model is created of performance enhancement via social media networks.•An illustration of the wine industry's use of business social media networks•Business social media networks do create business performance enhancement.
The purpose of this paper is to investigate how family businesses utilise social media tools, to determine what the purposes, benefits and challenges are, and to discover competencies that are ...important in social networking and cooperation. A multiple case study method was employed based on semi-structured interviews with six wineries located in the Balaton region, Hungary. The interviewees and the wineries they represented were selected among the 55 wineries applying the non-probability sampling purposive technique and the interviews were analysed using a case study method and qualitative content analysis. The results show that Facebook is the most popular social media tool that wineries use to increase brand awareness and reach new potential customers. This study also presents a “Social media roadmap” framework for good practice and proposes practical steps family businesses may take to help them succeed in their marketing activities.
Although it has been widely established that coopetition (simultaneous cooperation and competition) has a positive association with firms’ performance, researchers have largely overlooked the ...environmental and firm-level forces potentially affecting that relationship. Under resource-based theory and the relational view, this current study evaluates whether competitive intensity and competitive aggressiveness negatively moderate the coopetition-financial performance relationship. Through a mixed methods approach featuring New Zealand wine producers, a positive relationship existed between coopetition and financial performance supporting earlier research. However, competitive aggressiveness provided a negative moderation effect and competitive intensity had a positive moderation effect. Unique insights emerge regarding underlying issues (potential dark-sides) behind the coopetition-financial performance relationship. Competitive intensity provides an opportunity for owner-managers to select trustworthy rivals targeting complementary product-markets. However, if decision-makers cannot effectively manage competitive aggressiveness across product-market strategies, they are likely to experience certain harmful outcomes, like tensions and diluted competitive advantages.
Historically, the productivity–quality dualism has been fundamentally oriented toward productivity in Castilla-La Mancha (Spain), and more specifically, in the Valdepeñas Protected Designation of ...Origin (PDO). Today this trend is balanced and involves another factor: the environment. From this perspective, soil quality conservation and enhancement is one of the major sustainable viticulture goals today. This study explores soil characteristics and identifies the diversity in soils in the study area for vineyard production in the terroir context, synthesizing old and new trends in applying vineyard cultivation techniques in relation to their sustainability and identifying knowledge gaps in the management of novel practices to improve soil productivity and grape quality. The effects of integrated, organic, and traditional biodynamic management are discussed. The main conclusion is that a careful retrospective analysis of the grape-growing techniques that have dominated in the past century (soil cultivation, fertilization, etc.) is not unfavorable from a sustainability point of view. The study outlines and emphasizes that, despite the suitability of soils, it is necessary to evolve with new methodologies, but without forgetting ancestral techniques.
The cultivation and enrichment of different soils in a vineyard yielded 95 yeast species. Among them, seven strains capable of producing β-glucosidases were identified using the aescin colorimetric ...method. One non-Saccharomyces yeast strain was isolated from a plate containing lysine and identified using internal transcription (ITS) as Candida cf. sorbosivorans (C. cf. sorbosivorans), which was named Candida cf. sorbosivorans X1. Additionally, the enzymatic characteristics of the β-glucosidases produced by this strain were investigated. The β-glucosidases generated by C. cf. sorbosivorans X1 displayed high enzymatic activity and enzyme-activity retention in a pH range of 3.0 to 5.4 and at temperatures of 30 °C to 35 °C. Using non-targeted metabolomics methods, we investigated the alterations in metabolites during the fermentation of mango juice. The strain C. cf. sorbosivorans X1 demonstrated activity against phenols and terpenes. In the fermented mango juice (X1FMJ), we identified 41 differential metabolites. These included 14 esters, 4 hydrocarbons, 3 aldehydes, 5 ketones, 4 terpenoids, 4 alcohols, 1 aromatic hydrocarbon, 2 amines, 1 acid, and 3 heterocyclic compounds. The metabolic pathways of these differential metabolites were analyzed, revealing four key pathways: tyrosine metabolism, phenylpropanoid biosynthesis, monoterpene biosynthesis, and α-linolenic acid metabolism, which promoted the formation of aroma compounds in the fermented mango juice.
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