This study investigates the trade-offs that firms face in measuring their sustainability performance at different stages of the food supply chain as a result of institutional pressures. We analyzed ...eight firms in the Italian organic wine supply chain to map the sustainability performance measurement (SPM) indicators adopted along the environmental, social, and economic dimensions of sustainability. We then examine how SPM is influenced by institutional pressures and the resulting trade-offs in three supply chain stages: winery, distributor, and retailer. Our findings indicate a prevalence of normative pressures from the market and from other stages in the supply chain in terms of SPM prioritization caused by institutional pressures (i.e., isomorphic) and contingent on other factors, such as the firm's size and culture. In particular, SPM trade-offs vary according to the supply chain stage, whereby wineries prioritize the environmental and economic dimensions, distributors—the economic dimension, and retailers—the social dimension. SPM adoption is also motivated by the firm's commitment to the environment and connection with the local region, over and above the perceived institutional pressures.
•Sustainability performance measurement (SPM) is heterogeneous along the organic wine SC.•Different institutional pressures motivate SPM along the organic wine SC.•Sustainability trade-offs are created when different priorities for SPM are present.•SPM in the organic wine supply chain depends on company size and contextual factors.
Indigenous Saccharomyces cerevisiae, as a new and useful tool, can be used in fermentation to enhance the aroma characteristic qualities of the wine-production region. In this study, we used ...indigenous S. cerevisiae L59 and commercial S. cerevisiae FX10 to ferment Prince (a new hybrid variety from Lion Winery) wine, detected the basic physicochemical parameters and the dynamic changes of fungal communities during fermentation, and analyzed the correlations between fungal communities and volatile compounds. The results showed that the indigenous S. cerevisiae L59 could quickly adapt to the specific physicochemical conditions and microbial ecology of the grape must, showing a strong potential for winemaking. Compared with commercial S. cerevisiae FX10, the wine fermented by indigenous S. cerevisiae L59 contained more glycerol and less organic acids, contributing to a rounder taste. The results of volatile compounds indicated that the indigenous S. cerevisiae L59 had a positive effect on adding rosy, honey, pineapple and other sweet aroma characteristics to the wine. Overall, the study we performed showed that selection of indigenous S. cerevisiae from the wine-producing region as a starter for wine fermentation is conducive to improving the aroma profile of wine and preserving the aroma of the grape variety.
The Canadian wine industry is a small but growing sector of the economy rooted in non-metropolitan areas. Dependent upon local natural resources and climatic conditions and coupled with changes in ...consumers’ preferences, wineries are pressured to adopt and develop more ecological practices and production processes. It has thus become increasingly important to understand the nature of the capabilities and resources wineries build upon to develop eco-innovations. Based on a survey of 151 wine firms in Canada, this study (i) explores the main drivers of eco-innovation and (ii) analyzes differences between the factors associated with eco-innovation and conventional innovation. The results of our empirical analysis show that both types of innovation are associated with internal factors. This partly reflects specificities of Canada’s wine industry, which is comprised of small firms generally proceeding by internal experimentation, and trial and error. However, eco-innovation in this industry differs from conventional innovation in that it is more closely related to external sources of information, which are generally more technical and related to the environment.
•We provide the first empirical investigation of the drivers of eco-innovation in the Canadian wine industry.•Eco-innovations rely on external sources of knowledge more than conventional innovations.•Internal factors are key drivers of eco- and of conventional innovation in Canada wine’s industry.•There are no systematic differences in the use of internal capabilities between eco-innovations and more conventional forms of innovation.
Corporate sustainability assigns firms the key role of integrating and pursuing economic, environmental and social goals. Thus, firms struggle to link corporate sustainability practices and ...organizational performance. These efforts require enabling factors, namely organizational capabilities, which have yet to be identified and studied. Applying a dynamic resource-based perspective, the present study aims to explore the role of three organizational capabilities for implementing proactive socio-environmental practices and related economic performance: collaboration with partners-suppliers, adoption of advanced technologies and product innovation. By estimation of a structural equation model with survey data from 357 firms in the Italian wine industry, the results indicate that collaboration with partners-suppliers and product innovation capability foster the implementation of proactive socio-environmental practices. Hence, the role of fostering corporate sustainability is not accidental but can be managed by taking different dimensions into account, namely motivation within the firm and interaction at organizational as well as systemic levels. In addition, the direct link between the proactive socio-environmental practices and economic performance, and their positive mediating effect on the capabilities identified and economic performance highlight the opportunity to trigger a virtuous circle to address corporate sustainability because organizations are involved at strategic and operational levels. These results provide important managerial implications. First, companies oriented towards sustainability should identify and develop specific capabilities rooted in the organization to implement practices that are a source of competitive advantage in a market increasingly conscious and attentive to sustainability issues, such as the wine industry. Second, the development of specific organizational capabilities can overcome some possible disadvantages associated with young and small-medium enterprises interested in implementing the concept of corporate sustainability.
•Specific organizational capabilities & practices for sustainability in wine sector.•Structural equation model with survey data from 357 Italian wineries.•Collaboration partners-suppliers & product innovation foster proactive sustainable practices.•Proactive sustainable practices positively affect economic performance.•Proactive sustainable practices mediate capabilities & economic performance.
In wineries, wastewater production and solid waste generation can pose serious environmental threats. Winery wastewater production has a seasonal behavior and needs a treatment system that can adapt ...to these fluctuations while reducing costs, and environmental impacts and promoting other winery activities. The implementation of constructed wetlands (CWs) has been demonstrated to be a competitive solution for winery wastewater and sludge treatment. In this article, worldwide experiences over the last 25 years of CWs for winery wastewater treatment are reviewed. The review shows that the application of hybrid CWs coupled with anaerobic digestion can reduce >90 % of the organic pollutants and solids from winery wastewater while avoiding clogging. These efficiencies and advantages can be also attained with French vertical systems. Not only CWs have a good technical performance, but they also reduce up to >90 % the environmental impacts associated with winery wastewater treatment. It is due to low energy requirements, no chemicals consumption and avoidance of off-site management and transportation practices. In terms of costs, CWs can reduce up to 60 times the costs associated with winery wastewater treatment and management.
More efforts should be made in order to define the social benefits of this technology and the quality of the recovered resources (e.g. treated water, fertilizer) in order to promote the circular economy without compromising human and ecosystem health.
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•CWs showed to be suitable solution for winery wastewater treatment.•CWs reduce >90 % of the organic pollutants and solids in winery wastewater.•CWs reduce up to 90 % environmental impact associated with winery wastewater.•CWs reduce up to 60 times costs associated with winery wastewater.•Social benefits of CWs in the wine industry should be better assessed and explored.
This paper comes at a time when many companies and people are increasingly facing various global problems linked to sustainability challenges, and when the literature is still scarce on research ...incorporating all three dimensions of sustainability in supply chain analytical models. The paper conducts a case-based modeling study to address this gap in the area of supply chain network design. We investigate the wine supply chain and propose a generic model for sustainable wine supply chain network design encompassing economic, environmental and social objectives. The case company is a real large-sized wine company located in Australia, for which a customized model is provided. Both models are formulated as a multi-objective mixed-integer program and solved using the augmented ϵ-constraint method by CPLEX. Social implications of the feasible scenarios are examined through introducing social impact coefficients. Non-dominated solutions are obtained and some balanced scenarios are proposed. The results show trade-offs between the objectives, yet more interestingly demonstrate how large is the gap between the existing supply chain configuration and the proposed scenarios in terms of supply chain cost and emissions.
•We incorporate all three dimensions of sustainability into supply chain network design.•We propose a supply chain design model customized for the wine industry drawing on a real case study.•We show how multiple sustainability objectives can be optimized.•We demonstrate trade-offs between economic, environmental and social objectives, and propose a set of innovative business models based on balanced solutions.
•Grape pomace (Portuguese cultivar 'Vinhão') was also shown to be an excellent source of minerals: K, Ca, Fe, and mn.•The grape pomace of the portuguese cultivar 'Vinhão' is rich in arachidic acid ...(C20:0).•Grape pomace from the portuguese cultivar ‘Vinhão’ is feasible to enrich the nutritional value of food and feed.
Among the most significant and productive agroindustries worldwide is the wine business. This agroindustry generates millions of tons of biological residues, carrying huge negative impacts related to the disposal of these materials into the environment. Nevertheless, these byproducts present a high potential for developing new products, contributing to the circularity of this economic sector. In this study, the chemical composition of the grape pomace (GP) obtained from the vinification process (2018 campaign).) of red grapes of the Portuguese cultivar ‘Vinhão’ was determined. The analyses of the pH, proximate composition (moisture content, proteins, lipids, ashes, fibers, and carbohydrates), the total phenolic compounds (Folin Ciocalteau method), and the mineral and fatty acid composition were carried out in triplicate, and the results expressed on a dry matter basis. After dehydration of ‘Vinhão’ GP, this very acidic by-product showed the following proximate composition (%): moisture, 3.43 ± 0.86; ash, 8.20 ± 0.017; lipids, 3.38 ± 0.11; proteins, 9.85 ± 0.51 and 3.28 ± 0.04; dietary fiber, 49.37 ± 1.75; carbohydrates, 35.47 ± 2.35. The content of total phenolic compounds was 35.35 ± 3.61 mg GAE/g. GP also revealed to be an excellent source of K, Ca, Fe, Mn, as well as of arachidic acid. The results obtained in this study suggest that GP from the Portuguese cultivar ‘Vinhão’ is feasible to enrich the nutritional value of food and feed. Moreover, the integration of pomace flour in food and feed is a viable option for reducing the environmental impact and adding value to the by-product, responding to the circular economy challenges.
Abstract The objective of this research is to analyze the knowledge structure of the academic literature indexed in the Core Collection of the Web of Science on automation in the wine industry, from ...the first registered article in 1996 to 2022, in order to identify the latest trends in the study of this subject. A bibliometric and systematic analysis of the literature was carried out. First, for the quantitative analysis of the scientific production, the bibliometric study was conducted, using the WoS database for data collection and the VosViewer and Bibliometrix applications to create the network maps. Second, once the literature had been examined quantitatively, content analysis was undertaken using the PRISMA methodology. The results show, among other aspects, the uneven distribution of the examined scientific production from 1996 to 2022, that computer vision, data aggregation, life cycle assessment, precision viticulture, extreme learning machine and collaborative platforms are the major current keywords and the predominance of Spain and Italy in terms of scientific production in the field. There are various justifications which support the originality of this study. First, it contributes to the understanding of academic literature and the identification of the most recent trends in the study of automation in the wine industry. Second, to the best of our knowledge, no prior bibliometric studies have considered this topic. Third, this research evaluates the literature from the first record to the year 2022, thereby providing a comprehensive analysis of the scientific production.
