The wine industry is traditional sector in the Bulgarian economy. However, at the end of the XX century it faced various challenges. Later, it has started to restore and has developed in number of ...areas. Nowadays it has new characteristics, based on its strengths and weaknesses. Thus, the purpose of the current study is to identify the competitive advantages of the wine sector in Bulgaria. The object of the research are Bulgarian wine producers, who are small and middle size enterprises (SMEs). The focus of the study is a selection of indicators, which contribute for the identification of their competitive advantages. The data used is of own survey, performed among Bulgarian wine producers. The results show that the main advantages are targeted at qualitative wines from authentic local sorts. This justifies the obligatory direction for differentiation and validation of the Bulgarian wine producers by promoting the wines of local varieties and establishing the identity of the wine regions.
The concept of 'terroir' has roots steeped in French history of wine and evocative stories of the land. Today terroir is important as a quality marker in brand management for upmarket wines. French ...wines have benefited from their historical connotation with terroir but other wine growing countries have also adopted the term to mean characteristics in wine attributable to place of origin. However there is no universally accepted definition of terroir except to say it refers to a particular place. This paper addresses this ambiguity by seeking the practice-based views of three experienced non-French winemakers. This reveals a social dimension to terroir that in various degrees supports and extends both the technical/scientific progress and brand value for premium wines in both Old and New World regions. This article contributes to the growing body of research that seeks to understand the practicality of terroir as a marketing and brand value indicator.
PurposeWine tourism has stood out as a very recognized and valid tourism and marketing segment, growing worldwide and urging the complex needed advances on wine tourism practices performance. This ...paper aims to develop a new framework strictly applied to the global wine tourism system, taking into account emerging and future constructs and dimensions that precede and consequence it.Design/methodology/approachThe systematic mapping study (SMS) was adopted as the selected research methodological approach, both to analyze and to structure a broad research field concerning methods, designs and research, focuses on the papers published in reliable academic databases such as Emerald, ProQuest, Sage, Science Direct, Scopus, Wiley, Web of Science, Taylor and Francis and Wiley were properly selected and analyzed.FindingsThe following four dimensions were found to comprise the global framework of the wine tourism system: (1) support features (governance, public policies and economic investment; supply development; physical and capacity conditions; requirements of health safety; opinion makers and leaders: managers/stakeholders/players/marketers and benchmarking and value chain); (2) innovation ecosystem (profile of the new generations of wine tourists; virtual and augmented reality: digital and hybrid wine events; smart wine tourism companies; digital channels and platforms: blogs, websites, applications; wine tourism creative activities for all from kids to seniors and sustainable and ecologic wine tourism practices); (3) wine tourism experience dimensions (storytelling; involvement; winescape; attachment; emotions and sensory) and (4) behavioural intentions (satisfaction; loyalty; and WoM).Research limitations/implicationsThe framework still needs to be empirically applied in wine tourism settings to enrich tourists’ robustness in cross-cultural wine tourism experiences, covering a wider spread of abroad wine tourism destinations and products.Practical implicationsThis framework is a useful tool and becomes vital to their continued success, as a key reference of wine tourism management and marketing. As a wine tourist's visitation frequency plays a role in his/her travel motives, product and service quality of tour packages must be improved and monitored.Originality/valueThis is the first research study to demonstrate the combined use of the main domains forming the wine tourism system within a global perspective, covering of the most critical aspects.
Alongside the development of trade marks, following the Paris Convention (1883) and the Madrid Agreement (1891), the wine sector would develop actions to recognize and create legal mechanisms for ...defending the regional brand. After analyzing the evolution of the legal framework of brands and denominations of origin in the wine sector, from the end of the 19th century until today, we will reflect on the label as «construction of the image abroad»1. Based on a semiotic approach to the image of wines, a brief analysis is made of the Vesuvius brand of wines produced and marketed by Quinta do Vesuvio in the Upper Douro, from the observation of ideas, symbols and signs of composition of some images of their brand registers, stamps and labels, between 1847, 1863‑1902, 1913‑1936 and 2009. It is made a historical review of the famous wines, Moscatel and Porto, which remained in the local‑global history of this agro‑industrial exploration and presents the long history of this emblematic Quinta that gave its name to this wine brand of prestige and value to the important wine companies that owned it: D. Antónia A. Ferreira & Suc. and Companhia Agrícola e Comercial dos Vinhos do Porto, or still hold it today, since 1989, the Symington Family Estates.
The occurrence of Ochratoxin A (OTA) was examined in 121 special wines made using different winemaking techniques and from many European origins. The wine groups with the highest OTA content and ...occurrence, above 90%, were those were the must was fortified before fermentation (mean: 4.48μg/l) and those made from grapes dried by means of sun exposure (mean: 2.77μg/l). Fortified wines with long aging in wooden casks were about 50% contaminated, with OTA levels below 1.00μg/l. Wines affected by noble rot, late harvest wines and ice wines did not contain OTA. Overall, 19.8% of the wines studied contained OTA levels above the maximum permissible limit for the European Union (2μg/kg) in wine (excluding liqueur wines).
PDF
