Evidence of successful wine business strategies: customer acquisition, value or retention?

The frequency of bushfires close to wine regions around the world has increased in the last two decades. The economic losses incurred when grapes and wines are discarded due to ‘smoke taint’ are substantial (i.e., hundreds of millions of dollars). Efforts to mitigate and ameliorate smoke taint are therefore crucial. Chardonnay, rosé and cabernet sauvignon wines made from grapes exposed to smoke during the 2020 wildfires in eastern Australia were subjected to various amelioration techniques: the addition of activated carbons, molecularly imprinted polymers (mips), and a proprietary resin (either directly, or following membrane filtration); spinning cone column (scc) distillation; and finally, transformation into vinegar.

The global wine consumption landscape is undergoing a transformation, marked by a growing trend towards reduced consumption and a preference for healthier lifestyles. In line with this shift, european union regulation (regulation eu 2021/2117) has recently redefined dealcoholized or partially dealcoholized wine within the wine category.

Multi-mineral wine profiling and artificial intelligence: implementing the signatures of each wine to train algorithms to meet the new challenges facing the wine industry. Although their quantity is minimal, minerals are essential elements in the composition of every wine. Their presence is the result of complex interactions between factors such as soil, vines, climate, topography, and viticultural practices, all influenced by the terroir. Each stage of the winemaking process also contributes to shaping the unique mineral and taste profile of each wine, giving each cuvée its distinctive characteristics.

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

In recent years, numerous studies have been carried out at the OIV on oenological tannins, both with regard to oenological properties and methods of characterization. The results of these recent studies have led to the revision of the general monograph and the drafting of four new monographs, one for each of the four chemical classes into which the tannins have been grouped: ellagitannins, gallotannins, procyanidins/prodelphinidins, profisetinidins/prorobinetinins.