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Methods to assess the authenticity and traceability of wines have been extensively studied as enhancers of food quality, allowing producers to obtain market recognition and premium prices. Among analytical techniques, the volatilome profile attained by gas chromatography coupled with mass spectrometry is acquiring more and more attention by the scientific community, together with the use of chemometrics

The volatilome profile of three varieties of blanc wines from the Collio area (namely Ribolla Gialla, Malvasia and Friulano) between Italy and Slovenia, was determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhancing the carbonyl compounds identification with O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine with the aim of identifying the autochthonous Friulano variety.

A two-step chemometric approach based on an unsupervised technique (PCA) followed by a supervised one (PLS-DA) allowed to identify possible markers for discriminating the Friulano Collio variety from the others, in particular two chemical classes were identified by PCA (ketones and long chain esters). PLS-DA showed 87% accuracy in classification. A correct classification (i.e. non-Friulano Collio) of a group of wines obtained from the same grape variety but produced in an extra-Collio area was obtained as well. The results confirmed the benefits of using a derivatization step prior to volatile organic compounds analysis.

Among methods to assess the authenticity and traceability of wines, volatilome profile of wines determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhanced by the carbonyl compound identifications with O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine, may have a key role in conjunction with chemometrics and, in particular with principal component analysis and partial least square discriminant analysis.

Among methods to assess the authenticity and traceability of Friulano wine, volatilome profile of wines determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhanced by the carbonyl compound identifications with O-(2, 3, 4, 5, 6-Pentafluorobenzyl)Hydroxylamine hydrochloride, may have a key role in conjunction with chemometrics.

Few works investigated both wine traceability with a volatilome enhancer and chemometrics of the Friulano wine variety obtaining such an improvement in this wine variety discrimination.

The purpose of this paper is to identify factors resulting from climate change that could impact the cost-effectiveness and development of viticulture in Poland. Climate change is a crucial challenge for the global wine industry. It has the potential to shift the centre of gravity of viticulture from well-developed regions to new ones, including Poland.

Two main methods of data collection were applied: computer assisted telephone interviewing and computer assisted personal interview. A structured questionnaire was drafted, piloted and sent to farms randomly selected to represent wine producers from different wine regions of Poland. The linear probability model was used to determine the factors influencing cost-effectiveness in viticulture production. Data were calculated by using SAS software.

Current and future climate change factors could influence the cost-effectiveness and growth of viticulture in Poland. The exploitation of these opportunities will require the development and implementation of new policies and practices at the farm level, which could also promote innovation in the sector. Furthermore, wine growers according to the increased risk of the unfavourable abiotic and biotic production conditions would be forced to undertake the adaptation strategies to limit the risk of lowering the cost-effectiveness.

This study identifies viticulture and winemaking opportunities for new regions such as Poland. The challenges involved in managing this transition are discussed.

The purpose of this paper is to examine the influence of wine closure types on the quality perception of wine consumers in a traditional wine market, combined with the willingness to pay for red and white wines in bottles closed with screw caps compared with that for wines in bottles with a cork closure.

An online experiment with 436 Austrian wine consumers was conducted in a two-by-two between-groups design. To assess the quality of Austrian red and white wine, quality indicators such as origin, grape variety, awards, the content of residual sugar, vintage, geographical indication, ageing potential, organic certification, vineyard designation and brand (producer) have been applied. Furthermore, different involvement levels as well as willingness to pay were taken into consideration.

Contrary to earlier findings, results confirm that Austrian consumers do not generally perceive wines (both red and white) in a screw cap bottle to be lower or different in quality from those in a cork-closed bottle. However, consumers expect red and white wines in bottles with a cork closure to be higher in price than wines in bottles with a screw cap. Among established quality indicators, the present analysis shows that price is the strongest cue for quality when it comes to wines and indicates that wines in bottles closed with corks and bearing a higher price tag are considered to be of higher quality.

This research comes with limitations, such as the absence of sensory differences. Moreover, the research design is based exclusively on the description of wines and a limited set of quality indicators and does not involve the actual tasting of wines.

Outcomes suggest that in the strategic positioning of wines, the difference in wine consumers’ quality perceptions between wine bottles with screw caps and cork closures plays a smaller role than anticipated. Findings are relevant for practitioners, particularly in old-world wine markets where cork is still seen as the closure of choice for higher-quality wines.

The results of this survey contribute to understanding consumers of an established old-world wine market and their attitudes towards alternative bottle closure types such as screw caps. It adds new insights to the research stream of the quality perception of wines.

The purpose of this paper is to contribute to the debate on blockchain (BC) adoption for preventing counterfeiting by investigating BC systems where different options for BC feeding and reading complement the use of BC technology. By grounding on the situational crime prevention, this study analyses how BC systems can be designed to effectively prevent counterfeiting.

This is a multiple-case study of five Italian wine companies using BC to prevent counterfeiting.

This study finds that the desired level of upstream/downstream counterfeiting protection that a brand owner intends to guarantee to customers through BC is the key driver to consider in the design of BC systems. The study identifies which variables are relevant to the design of feeding and reading processes and explains how such variables can be modulated in accordance with the desired level of counterfeiting protection.

The cases investigated are Italian companies within the wine sector, and the BC projects analysed are in the pilot phase.

The study provides practical suggestions to address the design of BC systems by identifying a set of key variables and explaining how to properly modulate them to face upstream/downstream counterfeiting.

This research applies a new perspective based on the situational crime prevention approach in studying how companies can design BC systems to effectively prevent counterfeiting. It explains how feeding and reading process options can be configured in BC systems to assure different degrees of counterfeiting protection.

This study contributes to the scant research on dealcoholised wine from a consumer behaviour perspective by providing insight and reporting on the attributes that South African Generation Y consumers prefer when purchasing dealcoholised wine.

A two-phased research approach was adopted, involving a main quantitative phase, preceded by a qualitative phase. Data were gathered from 626 South African Generation Y respondents by means of a questionnaire. The best–worst scaling method was applied to 13 selected dealcoholised wine attributes, to measure the level of importance of each attribute. To gain more insight on the data, the best-worst scaling scores were further standardised to a probabilistic ratio scale.

“Taste”, “price” and “I have tried it before” were the most important attributes that respondents considered when purchasing dealcoholised wine. Furthermore, “taste” was by far the most important of all the attributes. The attributes of “back label”, “attractive front label” and “brand name” were identified as the least important by the respondents, suggesting that they did not consider the visual elements of a bottle of dealcoholised wine as particularly important in their purchasing decision.

The findings of this pioneering study contribute to the lack of knowledge about dealcoholised wine from a consumer behaviour and marketing perspective, and provide insights and strategies that can be used by stakeholders to enhance the dealcoholised wine market in South Africa.

Although not yet fully defined, natural wine represents a sector that has gained the widespread attention of final consumers and, therefore, also of the restaurant world, because of its promise of sustainability. The objective of this paper is to understand Italian haute cuisine's interest in natural wine, with the aim of analysing what qualifies this product as sustainable.

After introducing a theoretical framework based on the concept of natural wine, a brief paragraph is dedicated to consumer preferences; subsequently, the analysis focusses on a questionnaire given to restaurateurs to determine the impact that natural wine has had in the Italian context. The results try to identify the importance that restaurateurs give to the characteristics of natural wine and their propensity for using such wine in their own businesses.

The analysis, conducted on a sample of medium-high range restaurants, highlights their strong interest in natural wine, as a result of the final consumers' attitude towards wine with characteristics attributable to sustainability. The positive perception by restaurateurs is similar across Italy, both geographically and in terms of the size of the restaurant.

The originality of the work is the focus on the world of restaurants. To date, the literature on natural wine remains embryonic and always refers to the final consumer. This research is the first step in a broader study that will involve a greater number of restaurants, extending beyond Italy to all of Europe, with the aim of understanding the real development potential of natural wine.

This study examined the perceptions of tribal members regarding the strengths, challenges and opportunities presented by tribal winery operation. Issues of business diversification, marketing, perceived barriers to success, potential benefits to the tribe and the role of agriculture in the preservation of tribal heritage were considered.

A modified mixed-methods exploratory sequential research model was used to collect and organize data in two studies. In Study 1 quantitative data was used to inform the development of Study 2 which included a qualitative interview protocol. Qualitative interviews followed to elaborate on the various aspects of each of these areas of consideration.

Results indicate that there is neutral to positive opinion on tribal wineries and that any venture would have to be carefully thought out in terms of marketing and preserving tribal heritage.

This research examined the potential strengths, challenges and opportunities provided by tribal winery operation that can be used to inform future business practices.

The results of this research provide a framework for consideration of the potential strengths and opportunities provided by tribal winery operation.

In the wine industry, maintaining superior quality standards is crucial to meet the expectations of both producers and consumers. Traditional approaches to assessing wine quality involve labor-intensive processes and rely on the expertise of connoisseurs proficient in identifying taste profiles and key quality factors. In this research, we introduce an innovative and efficient approach centered on the analysis of volatile organic compounds (VOCs) signals using an electronic nose, thereby empowering nonexperts to accurately assess wine quality.

To devise an optimal algorithm for this purpose, we conducted four computational experiments, culminating in the development of a specialized deep learning network. This network seamlessly integrates 1D-convolutional and long-short-term memory layers, tailor-made for the intricate task at hand. Rigorous validation ensued, employing a leave-one-out cross-validation methodology to scrutinize the efficacy of our design.

The outcomes of these e-demonstrates were subjected to meticulous evaluation and analysis, which unequivocally demonstrate that our proposed architecture consistently attains promising recognition accuracies, ranging impressively from 87.8% to an astonishing 99.41%. All this is achieved within a remarkably brief timeframe of a mere 4 seconds. These compelling findings have far-reaching implications, promising to revolutionize the assessment and tracking of wine quality, ultimately affording substantial benefits to the wine industry and all its stakeholders, with a particular focus on the critical aspect of VOCs signal analysis.

This research has not been published anywhere else.

Consumer likeability and willingness to pay (WTP) for two Italian sparkling wines, (Conegliano Valdobbiadene Prosecco DOCG and Prosecco DOC) are evaluated through a non-hypothetical Becker-DeGroot-Marschak (BDM) auction during a wine-tasting experiment. The purpose of this paper is to estimate individual WTP and relate it to likeability for both wines, with and without supplying additional information on their features.

Data were collected in May–June 2019 from a sample of 99 consumers in Northern Italy. A non-hypothetical BDM auction in a wine-tasting experiment was implemented.

The results show that the additional information plays a significant role in widening the WTP gap between the two geographical indications (GIs), while the blind tasting narrows this gap. The “superiority” of the Conegliano Valdobbiadene Prosecco DOCG is confirmed but relies more on its better reputation than its better taste.

The authors are aware of two main limitations in the study. The first is the territorial composition of the consumer sample. The second is the selection of the Prosecco bottles used in the experiment. The results are considered pioneering and need to be verified by additional experiments with different consumer and bottle samples.

Promotional suggestions for the Tutelary Consortia of the two GIs stem from the results. The Prosecco DOC should primarily stress its likeability, while the Conegliano Valdobbiadene Prosecco DOCG should primarily emphasise the reasons for its “superiority”.

To the best of the authors' knowledge, no previous study has related likeability and WTP for similar GI wines produced in contiguous areas. Moreover, the current research has applied a non-hypothetical BDM auction in a wine-tasting experiment.