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

Viticulture is exposed to a range of new stressors, that are challenging its sustainability and disrupting famous and well-established production regions. Steady increase of average temperature, recurring heat waves, altered rainfall seasonal distribution, drought spells, increased pathogens pressure, they all mix up with increased frequency, making every growing season a special challenge and calling for new approaches to cope with worrying scenarios.

In this work “ethanol as an internal standard” method was used for the SPME GC-MS quantification of volatile congeners in wines. Our aim was to develop a fast and simple method of wine analysis without additional procedures, reagents etc. A row of standard solutions containing some frequently found congeners in wine was prepared gravimetrically. Suggested method was compared with traditional internal standard method.

Most consumers enjoy wine in moderation, however, there remains a minority that may develop risky drinking habits, potentially harming themselves and those around them. For the last fifteen years, a prime objective of the wine in moderation programme has been to educate and empower the wine sector and now for the first time, a central education tool has been developed, integrating the topic of moderate consumption horizontally in all wine activities. The entire wine value chain – from the producer to the salesperson to the restaurant service staff – can contribute to reduce harmful consumption and encourage responsible drinking patterns.

Against the background of climate change and the increasing impact of phytopathogenic agents of mycotic origin on the vine favors the appearance and toxicity of mycotoxins in wine.

The capture and valorization of fermentative CO2 have been developed for several years by the company w platform for internal uses, notably in the cellars: inerting, cooling, reduction of water consumption, extraction, with aroma valorization. In a context of climatic warming during the vegetative cycle, grapes are currently harvested with a significant sugar concentration, a phenomenon that is expected to intensify in the coming decades. The high alcohol content of the resulting wines goes against the demand of customers who are seeking high-quality wines with less alcohol.