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The purpose of this paper is to assess the potential of papaya juice fermentation and to evaluate the kinetic changes of volatile organic compounds (VOCs) produced during fermentation by three commercial wine yeasts.

Laboratory‐scale fermentations were carried out in papaya juice using three commercial wine yeasts Saccharomyces cerevisiae var. bayanus strains EC‐1118 and R2, and S. cerevisiae MERIT.ferm. Brix, pH, optical density and yeast cell count were determined during fermentation. VOCs were analysed by headspace‐solid phase microextraction with gas chromatography‐mass spectrometry‐flame ionization detector (HS‐SPME‐GC‐MS/FID).

During fermentation, the three wine yeasts grew actively and showed similar growth patterns. Changes in Brix and pH were similar among the three yeasts. A range of VOCs were produced during fermentation including fatty acids, alcohols, acetaldehyde, esters and acetoin. Esters were the most abundant VOCs produced. Some VOCs indigenous to the papaya juice such as benzaldehyde, β‐damascenone and benzyl isothiocyanate were consumed during fermentation. Some VOCs increased initially, and then decreased during fermentation. Overall, the profiles of VOC changes during fermentation were similar among the three yeasts with some differences observed.

The paper suggests that papaya fermentation with S. cerevisiae yeasts are likely to result in papaya wine with similar flavours. New approaches are required to produce papaya wine with distinct flavours and to enable differentiation of papaya wines by exploiting non‐Saccharomyces yeasts in conjunction with Saccharomyces yeasts and/or by adding selected nitrogen sources.

Mixed fermentation with Saccharomyces cerevisiae and non-Saccharomyces yeasts has become an oenlogical tool to improve wines’ organoleptic properties. However, the maximum utilization of this method is dependent upon understanding the influence of mixed cultures on the physiology of S.cerevisiae and non-Saccharomyces yeasts.

In this study, the supernatants from 48 h mixed-culture fermentation were added to the pure cultures of Issatchenkia orientalis and Saccharomyces, respectively. And the authors used RNA sequencing to determine the transcriptome change of I.orientalis and S.cerevisiae in a mixed culture.

The results showed that multiple genes associated with cell growth and death were differentially expressed. Genes related to biosynthesis of amino acids were enriched among those upregulated in the mixed-fermentation supernatant. Meanwhile, the differential expression level of genes encoding enzymes essential for formation of aroma compounds was found in the single and in the mixed fermentation. The high expression level of molecular chaperones Hsp70, Hsp90 and Hsp110 suggests that metabolites of mixed-culture fermentation may lead to aggregation of misfolded proteins. Moreover, upregulation of ethanol dehydrogenase I ADH1 in the mixed-culture fermentations was highlighted.

This is the first time that RNA-seq was used to analyze changes in the transcriptome of mixed cultures. According to the results the authors’ manuscript provided, an integrated view into the adaptive responses of S.cerevisiae and non-Saccharomyces yeasts to the mixed-culture fermentation is benefit for the potential application of S.cerevisiae and non-Saccharomyces yeasts in fruit wine brewing.

The aim of the study is to determine the microbial, physico‐chemical and nutritional changes that take place during the four‐day traditional preparation of wine from the fruits of Marula (Sclerocarya birrea subspecies Caffra) tree in Zimbabwe. It must be noted that Marula is documented as a drought‐resistant plant.

The fruits used in the study were taken from four trees growing in different locations. The fermenting microbial populations were isolated using potato dextrose, tomato juice and nutrient agars, and then identified to genus level using simple biochemical tests. The physico‐chemical changes determined were pH, titratable acidity, sugar and alcohol content. The alcohol content was determined using the Anton Paar beer analyzer, while nutritional changes, evaluated as changes in ascorbic acid (vitamin C) levels, were determined using the 2, 6 dichlorophenolindophenol titrimetric method.

During fermentation there was a gradual decrease in the bacterial population, and an increase in yeast counts. The pH and sugar contents decreased, while the average alcohol content increased to an average 2 per cent. The fermented Marula juice retained 72 per cent of the initial ascorbic acid content (a decrease from 133 to 96 mg/100 g) compared with orange juice subjected to similar conditions, which retained 40 per cent ascorbic acid levels (decrease from 60 to 24 mg/100 g).

The low pH of Marula wine could contribute to the microbiological safety of the product and relative stability of ascorbic acid. Marula wine produced after four days of fermentation is still an importance source of ascorbic acid.

Vine growing for the production of wine constitutes one of the major areas of agriculture of the Czech Republic, and in recent years, it has been qualitatively improved. The purpose of this paper is to find out whether oligopolistic market structures have come into being on the sparkling wine market in the Czech Republic, and whether some wine firms have a dominant position on the sparkling wine market.

The purpose of this study is to find, compare and carry out a statistical analysis of data on the production and sale of sparkling wines in the Czech Republic, in particular the indicators of the sales and profits of the dominant producer, Bohemia Sekt. In retail chains in the Czech Republic, the price of domestic and foreign sparkling wines was then compared with a comparative analysis.

The dominant seller of sparkling wine on the Czech market is Bohemia Sekt, which is also the largest domestic non-sparkling and sparkling wine producer. Bohemia Sekt sold 11 m bottles of sparkling wine on the Czech market in 2015 and maintained a 67 per cent share of the domestic market. Traditionally, Christmas time and the end of the year is the main season for selling sparkling wines in the Czech Republic, as more than one-third of the annual production of all wineries is sold at this time.

The paper presents a finding about the consistency of the prices of sparkling wines offered in retail chains in the Czech Republic. This confirms the validity of using the model of oligopolistic competition with a dominant company on the sparkling wine market in the Czech Republic. The dominance of Bohemia Sekt in the given market is mainly due to the loyalty of Czech consumers to this brand.

This paper aims to study knowledge integration mechanisms in an interdisciplinary research project. It develops the theoretical literature on the concept of knowledge integration, particularly the adoption of different organizational mechanisms. The research helps to explain how to adopt different integration mechanisms in the various steps of a typical university industry research project.

This research relies on a case study. The authors used three data collection techniques: internal document analysis, observation/site visits and semi-structured interviews. Documentary analysis was used to understand the organizational structure and to identify knowledge integration issues. Observation and site visits at university research laboratories were used to increase understanding on particular issues. Staff interviewed included managers and academic researchers.

Findings are primarily related to a better understanding of choices of knowledge integration mechanisms in a university industry research project. A crucial aspect was the level of mutual understanding of specialist knowledge. When project members were derived from different sides of the university-industry border, there was a major need for recurring to more structured knowledge integration mechanisms, even if the scientific background of participants was homogeneous.

Previous studies on the relationships between university and industry deals with the issue of governing the knowledge exchange on the border at a macro level; conversely, an interesting research gap is represented by knowledge integration mechanisms to be deployed on the university-industry border, especially at micro level. In this paper, the authors do not cope explicitly with university-industry coordination mechanisms but use the University-Industry border to study knowledge integration in interdisciplinary setting. The study is exploratory, which may be useful in generating future research hypotheses, connecting the features of research projects with the need to achieve knowledge integration.

10. When the appointment of a Public Analyst is submitted for the Minister's approval, particulars of the appointment should be given on a form to be obtained from the Department.

Wine as a research topic continues to address a plethora of diverse contexts. In consideration of this scope and abundance of wine literature, this study aims to provide guidance for future meaningful contributions to this existing body of wine knowledge through a comprehensive scholarly review.

A total of 22 wine business, hospitality and tourism journals were selected and used to identify 739 refereed articles addressing wine-related topics over a 26-year period from 1990 to 2015. This was segmented using five wine research time frames, which were then separately investigated using content analysis and keyword network analysis.

Results support the importance for continued refinement of certain research areas to add understanding to wine research. In particular, the topics of marketing and tourism pertaining to wine research have fragmented into much more specialized sub-segments over this 26-year period.

Limitations include generalizability of findings because of the study’s use of 22 journals, along with the selected 26-year period. Future research should examine other time periods using other publications in peripheral and in non-related areas to seek topics potentially and inadvertently overlooked by this process. Significant topics and trends regarding wine research were identified and classified according to time periods. Information has been provided for future directions and new research agendas.

Based upon an examination of time periods segmented by half-decades, keyword network analysis was used to explore wine research trends. Using keyword network analytics, this method for identifying networks between key words produced findings that have brought the literature regarding wine research to a current status allowing academics to gain insights into potential direction for future research needs.

The purpose of this paper is to examine the relationship between wine tourism experiences (i.e. winescape, winery service quality, winery brand differentiation and tourist motivation) and tourist behavioral intentions (satisfaction, loyalty and revisit intention) from both demand and supply perspectives in Ningxia, China, by using the SERVQUAL model and the self-determination theory.

The research comprises two studies with an exploratory sequential mixed-methods approach. Study 1 adopted semi-structured interviews with winery owners and managers to explore the factors related to wine tourism experiences that influence tourists’ tourism experience. The results from the Study 1 leads to Study 2, which used a survey to explore wine tourist experiences and their behavioral intentions

This study provided important information regarding the factors that influence wine tourists experience in Ningxia wine region from the perspectives of supply and demands sides. Frist, this study confirmed the various factors influence wine tourism experiences in Ningxia based on the results from Study 1 (supply perspectives). Second, by further investigation in the Study 1, this study integrates the SERVQUAL model and the self-determination theory as fundamental theoretical frameworks in Study 2 to analysis the tourist perspectives. Third, as results, the authors finally confirmed the theoretical frameworks of wine tourism in Ningxia based on dual supply-demand perspectives.

The integration of multiple research approaches enriches the research findings and provides a more robust understanding of the wine tourism experiences in Ningxia.

The purpose of this paper is to analyse how a strategy based on the combination of tradition and innovation can offer a competitive advantage to a medium-sized family firm operating in the wine sector.

This research focuses on one case study. The subject of the case study under analysis is Pio Cesare, an internationally recognized fine wine Italian company.

Pio Cesare is characterized by a strong combination of tradition and innovation in terms of products and processes. Innovation and tradition are not opposites; on the contrary, a blend of the two has been crucial in achieving and maintaining a sustainable competitive advantage.

The formalization of an effective blend of tradition and innovation, especially in a family business, and an effective dissemination of the company philosophy to future generations, calls for a more in-depth study. This study has some limitations, which determined by the applied methodology. Multiple case study method would be useful. In relation to the interview technique, the authors would set out to increase the number of interviews, by also questioning managers and employees working, as opposed to family members.

Practical implications relate to different groups of stakeholders: for owners and management, for investors, for organizations and institutions working on a territory promotion and in the tourism sector, and for politicians and local authorities.

It identifies which business model a family winery business could be adopted in order to manage such strategies of innovation in respect to traditions, filling the gap in the literature.

The purpose of this paper is to explore brand innovation practices in small and medium enterprise (SME) wineries to found mid-range theory of brand innovation and to explain the interaction between upstream and downstream brand innovation during brand (re)launch.

This study deploys a qualitative research method. Data was collected through semi-structured telephone interviews with winery owners and managers from 20 German wineries. The approach explored both product and product line brands, organizational brands regarding upstream and downstream innovation and their mutual interaction.

The analyzed wineries provide evidence for up- and downstream brand innovation in the wine industry, thereby confirming previous findings that the wine industry is increasingly driven not only by tradition but also by innovation. The cases demonstrate that upscale SME wineries are able to distinguish between upstream and downstream innovation and integrate them in a meaningful way. Furthermore, the results point to the importance of team knowledge sharing and professional networks for successful upstream brand innovation, as well as social media for downstream brand innovation.

This paper presents a novel mid-range theory of brand innovation in winery SMEs, where resource constraints and a frugal approach to innovation demand for an integrated, hands-on approach.