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It is intended to open a debate on two different issues: the landscape of Puerto de Menesteo in the time of Strabo and the possibility of the winery of Puerto de Menesteo in the current Sierra de San Cristóbal being walled. In the first case, the interpretation of Strabo’s text made by Pepa Castillo and Pilar Iguácel on the situation of the island cited in the passage which mentions the communication between Puerto de Menesteo and Asta is questioned. The second theme focuses on the design of the complex excavated in the Sierra de San Cristóbal as a wine production unit (winery), its parallelism with the Alt de Benimaquía (Denia, Alicante), and the possibility that it is walled. [ABSTRACT FROM AUTHOR]

Based on the concepts of tourism destination and wine tourism, the concept of wine tourism is defined. The system components of the destination for wine tourism are distinguished and characterized - wineries, wine routes, winescapes. The attributes of the destination that influence the visits to the wine region, are displayed. The factors for a successful development of a destination for wine tourism, which contribute to more real and memorable experiences of the wine tourist are systematized. [ABSTRACT FROM AUTHOR]

This analysis empirically explores factors associated with success or failure of new wineries, using the empirical context of new wineries in the Puget Sound region of Washington State. Wineries are being established more frequently in various regions around the world. Hence, it is important to understand factors associated with new winery success or failure, so policy-makers and entrepreneurs can better nurture this important industry. Results suggest that factors related to success or failure include the geographic location of a winery, the total number of owners, past business experiences of owners, levels of business diversification, owner gender, and time period. [ABSTRACT FROM PUBLISHER]

Early pioneer families of the New Zealand wine industry set the stage for cooperation between firms, and their collegiality created what is now the overseer of the industry namely the New Zealand Winegrowers. Given this predisposition toward working together, this article explores how medium-sized family wine businesses can cooperate at the firm level, in particular through the marketing function. A total of 114 questionnaires were distributed to category One and Two wineries. The results are based on 34 completed questionnaire responses as well as 27 interviews. The main recommendations were: Firstly, that more cooperation between wineries with similar wine varieties from Categories One and Two could be pursued more vigorously; Secondly, there should be more cooperation between similar sized wineries; lastly, conflicts and power struggles between family members should be avoided because it harms efforts to survive and could become a significant barrier to cooperation with other wine businesses. [ABSTRACT FROM AUTHOR]

Brandy de Jerez plays a very important role in the economy of its production area. Currently, there are many wineries interested in innovating and diversifying their products, demanding a method which would allow them to age the spirits in a quick and simple way, enabling the testing of different variables in its elaboration. In this paper, a study of the accelerated aging on a laboratory scale of a Brandy de Jerez, employing oak chips and ultrasound as extraction method, has been carried out. The samples obtained by accelerated aging have been analytically and sensorially analyzed, comparing them with those of reference brandies which had been aged in the traditional way. After 30 days, the proposed method allows us to obtain a Brandy with similar analytical and sensorial characteristics to those which have been aged in the traditional way for an average term of between 6 and 18 months. [ABSTRACT FROM AUTHOR]

The goal of this study was to assess the effect of different modes of operation and configurations of Anaerobic Sequencing Batch Reactors (ASBRs) treating phenolic wastewater. Several lab-scale reactors were used in the mesophilic range. The reactors were fed with synthetic wastewater with a COD of 5 g/L using phenol as a carbon source (variable concentration) and glucose as a co-substrate. One and two-phase (hydrolytic/acidogenic-methanogenic) systems in batch and fed-batch operation were evaluated. The one-stage reactor operated by the fed batch (which was the only configuration using phenol as a sole carbon source), presented better results for the removal of phenol, reaching 100% removal in 10 days at a concentration of 210 mg/L. The two-stage configuration had removal percentages near 100%, but the methanogenic reactor presented greater degradation of the remaining phenol not removed in the hydrolytic/acidogenic reactor. ASBRs might be a feasible alternative to treat this type of effluent due to their operational flexibility. [ABSTRACT FROM AUTHOR]

The winery industry produces every year in the world about 270 millions of hectolitres of wine. A consequent amount of grape marc is then generated that has to be somehow treated and processed. For this reason a technique to treat grape marc (bio-drying) was studied and applied at the University of Trento. Grape marc, as is, is not suitable for direct combustion because of its high water content. By bio-drying the lower heating value has been increased up to the limit for a good combustion. This result allows a decentralized management of a grape marc drying differently from the conventional solutions. [ABSTRACT FROM AUTHOR]

Aerobic granular sludge was cultivated in a sequencing batch reactor (SBR) in order to remove the organic matter present in winery wastewater. The formation of granules was performed using a synthetic substrate. The selection parameter was the settling time, as well as the alternation of feast-famine periods, the air velocity and the height/diameter ratio of the reactor. After 10 days of operation under these conditions, the first aggregates could be observed. Filamentous bacteria were still present in the reactor but they disappeared progressively. During the start-up, COD loading was increased from 2.7 to 22.5 kg COD/(m3 day) in order to obtain a feast period between 30 and 60 minutes. At this point, granules were quite round, with a particle diameter between 3.0 and 4.0mm and an average density of 6 g L-1. After 120 days of operation, synthetic media was replaced by real winery wastewater, with a COD loading of 6 kg COD/(m3 day). The decrease of the organic load implied a reduction of the aggregate diameter and a density increase up to 13.2 g L-1. The effluent was free of organic matter and the solids concentration in the reactor reached 6 g VSS L-1. [ABSTRACT FROM AUTHOR]

The wine market is a very important source of economic wealth in Rioja region and a major employment provider that creates a powerful foreign trade. Thus, it is an interesting sector for investment for both local and foreign capitals. Our paper tries to analyse the impact of the entire wine sector which, from our point of view, has a value of up to 9000 million euros. We will follow different ways in order to study the subject: a financial market analysis for the wineries, and the vineyard prices for the producing sector. [ABSTRACT FROM AUTHOR]

The article cites an environmental case study that investigated the relationship between the emissions coming from Wagerup Alumina Refinery in Australia and the symptoms of chemical sensitivity exhibited by employees and community members. It discusses several investigations associated with air dispersion and modeling, health risk assessment, ambient air quality monitoring, and complaints analysis . Moreover, the study concluded that refinery emissions are directly associated with acute or chronic health conditions including cancer.

Wineries must find distributors to represent their wines, and distributors seek interesting wines to sell to clients. Wineries and distributors often form partnerships at trade shows. I created a system to qualify potential partnerships for one such trade show, the World Wine Market, by formulating a mixed-integer program that is an embellished transportation model. I based its parameters on answers to a questionnaire I obtained from a subset of trade-show attendees who were seeking partners. Of 675 possible matches between wineries and distributors, the program recommended 31 as the optimal set of matches. This resulted in an allocation of just over 50,000 cases of wine. Participants provided positive feedback. In addition, the program introduced at least one winery and a corresponding distributor who have formed a profitable, long-term partnership. [ABSTRACT FROM AUTHOR]

This article reports on a study that investigates texts on websites for wineries in Australia and New Zealand. The article focuses on evaluative language in website texts, exploring two interrelated issues. One issue concerns the kind of image that linguistic features help build up for wineries, wine regions, and Australia and New Zealand as New World wine producers. In seeking to shed light on implicit and explicit values underlying the texts, it gives attention to the aspects of local culture and natural elements most frequently represented in the texts, and if or how European wine-making traditions, European settlement, and the indigenous culture are portrayed in the texts. A second issue has to do with the way shared knowledge is built up in the texts and the kind of shared knowledge readers are assumed to have about local elements such as land and climate, traditions, wine-making processes, and local history. [ABSTRACT FROM AUTHOR]

Recent changes in wine consumption have given rise to an evolution in production processes that render useless traditional cost systems. In order to face the complexity and variety of the winemaking process, we propose to use an adapted Activity-Based Costing (ABC) system for the cost calculation of winemaking. This system gets valuable information about winemaking costs to assist winery managers in improving their business competitiveness. [ABSTRACT FROM AUTHOR]

We model and analyze E. & J. Gallo Winery's Modesto, California cellar tank piping network to determine the routing path for wine through the cellar tank piping network that minimizes wine damage and optimizes cellar tank and piping network resources. Our two-phase approach first explored an optimization-based solution methodology. Next, computational issues associated with the size of Gallo's piping network led us to develop a heuristic-based solution approach capable of routing wine flows in seconds. Finally, we motivate some extensions to this research in order to fully adapt our research to the specific challenges faced at Gallo's Modesto wine production facility. [ABSTRACT FROM AUTHOR]

Relationships among Glories, CIELab and Gonzáles parameters of commercial rosé wines were established. Simple and multiple regression models were assessed. The results showed that L*, C* and brightness parameters can be correctly estimated from colour intensity of Glories, and h* from tonality. Multiple linear regression models were necessary to better fitted a*, b* and dominant wavelength, which used three or four Glories parameters. The proposed models can be considered stable and valid for the prediction of these parameters, with small estimation errors and satisfactory validation results. Besides, this study could be useful to predict the more complex parameters (CIELab and Gonzáles parameters) using the Glories ones as independent variables, which can be helpful to wineries. [ABSTRACT FROM AUTHOR]

There is growing interest in voluntary agreements as an economic policy tool for managing environmental risks. Numerous studies have been published about the theory of such arrangements, how they work, and what they accomplish. They demonstrate that voluntary agreements can create value for both regulators and firms. Little has been written, however, that analyzes various voluntary arrangements in the winegrowing sector. The evidence accumulated from other sectors indicates that efforts in the winegrowing sector may be following an appropriate path for attaining management objectives. The California Sustainable Winegrowing Practices (SWP) project indicates a number of strategies that may be useful in developing voluntary agreements in other regions. The recommendations include using an integrated approach with the initiative from the bottom toward the top, involving interest groups early in the process, and evaluating the need for a certification program. [ABSTRACT FROM AUTHOR]

In Mediterranean countries, millions of tons of wastes from viticulture and winery industries are produced every year. This study describes the ability of the earthworm Eisenia andrei to compost different winery wastes (spent grape marc, vinasse biosolids, lees cakes, and vine shoots) into valuable agricultural products. The evolution of earthworm biomass and enzyme activities was tracked for 16 weeks of vermicomposting, on a laboratory scale. Increases in earthworm biomass for all winery wastes proved lower than in manure. Changes in hydrolytic enzymes and overall microbial activities during the vermicomposting process indicated the biodegradation of the winery wastes. Vermicomposting improved the agronomic value of the winery wastes by reducing the C:N ratio, conductivity and phytotoxicity, while increasing the humic materials, nutrient contents, and pH in all cases. Thus, winery wastes show potential as raw substrates in vermicomposting, although further research is needed to evaluate the feasibility of such wastes in large-scale vermicomposting systems. [ABSTRACT FROM AUTHOR]

A review of the methods for the most common parameters determined in wine—namely, ethanol, SULFUR dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color—reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area. [ABSTRACT FROM AUTHOR]

Abstract: A study of the statistic characteristics of the multidetermination of several enological parameters – namely, alcoholic degree, volumic mass, total acidity, glycerol, total polyphenol index, lactic acid and total sulphur dioxide – depending on the spectroscopic zone employed, was carried out. The two techniques used were near infrared spectroscopy (NIRS) and Fourier transform mid infrared spectroscopy (FT-MIRS). The combination of these two regions (sum of their spectra) was also studied. NIRS yielded better results, but the use of both zones improved the determination of glycerol and total sulphur dioxide. The training and validation sets used for developing general equations were built with samples from different apellation d’origine, different wine types, etc. Partial least squares regression was used for multivariate calibration, using systematic cross validation in the calibration stage and external validation in the testing stage. Sample preparation was not required. [Copyright &y& Elsevier]

This study was conducted to evaluate the marketing strategies of small wineries and the role of the Web within these strategies. A Website evaluation instrument was developed to measure the effectiveness of small winery Websites from multiple perspectives. The instrument was tested on a sample of 18 small winery Websites in a Mid-western U.S. state. These Websites were found to be "electronic brochures" rather than "dynamic relationship marketing tools." Implications for improved performance on Web marketing by small wineries were identified. [ABSTRACT FROM AUTHOR]

Wine tourism as a discrete field of research is inchoate, jet there has been rapid development in this field since the mid 1990s. The hosting of the first Australian Wine Tourism Conference in 1998 was the first forum in which wine tourism researchers from the public and private sector were able to present their work to their colleagues. Importantly, much of the wine and tourism industry were involved in that conference and served to guide the direction of wine tourism research from that point on. Hence much of the research that is presently available is applied and practical and includes a body of work on wine tourism conceptualisation, wine tourists and wine tourism destinations. Initially most of this work took the form of case studies and cross-sectional ‘snapshots’ of wine tourism, with a noted absence of any theoretical underpinnings or conceptual framework to set the context of the research. This article reviews existing attempts to frame wine tourism research and suggests an approach that recognises that wine production and tourism are located at opposite ends of the industrial spectrum, with very different economic conditions applying in the wine and tourism industries. Within this framework, the key research questions that confront all wineries and wine regions seeking to develop wine tourism can be addressed in a more pragmatic and strategic way. [ABSTRACT FROM AUTHOR]

Over the last few years Portugal has been developing several wine routes, each one with its unique structure. Despite such development, research has been scant, particularly in evaluating their performance. This study uses the Bairrada Wine Route as a case study and attempts to make the first evaluation of the route. In doing this the study gathered data from winery managers about a number of issues. These included their initial objectives when their wineries joined the route; the problems and constraints that they have faced since then and the level of satisfaction with the route, especially regarding the investments made and jobs created. Additionally the study obtained their views on the actual management model for the route; advantages for their business; their views on current signage; partnerships and collaborations developed, and levels of demand. The study also gathered information about perspectives on the future of the route. The study was carried out in two stages. During the preliminary stage exploratory interviews were med and meetings attended in order to get an overview of the subject. During the second stage of data collection in-depth interviews were conducted as well as observations at the wineries. The interviews were done with the managers of the wineries. The data collected allowed the development of the first evaluation of the Bairrada Wine Route. [ABSTRACT FROM AUTHOR]

The operation performance of a single and two (in series) laboratory UASB reactors (working volume of 2.7 l, recycle ratio varied from 1:1 to 1:18) treating diluted wine vinasse was investigated under psychrophilic conditions (4-10°C). For a single UASB reactor seeded with granular sludge, the average organic loading rates (OLR) applied were 4.7, 3.7 and 1.7 g COD/l/d (hydraulic retention times (HRTs) were around 1 d) at 9-11, 6-7 and 4-5°C, respectively. The average total COD removal for preacidified vinasse wastewater was around 60% for all the temperature regimes tested. For two UASB reactors in series, the average total COD removal for treatment of non-preacidified wastewater exceeded 70% (the average OLRs for a whole system were 2.2, 1.8 and 1.3 g COD/l/d under HRTs of 2 days at 10, 7 and 4°C, respectively). In situ determinations of kinetic sludge characteristics (V[subm] and K[subm]) revealed the existence of substantial mass-transfer limitations for the soluble substrates inside the reactor sludge bed. Therefore an application of higher recycle rations is essential for enhancement of UASB pre-treatment under psychrophilic conditions. The produced anaerobic effluents were shown to be efficiently post-treated aerobically--final effluent COD concentrations were around 0.1 g/l. [ABSTRACT FROM AUTHOR]

The article reviews winery Howard Part located in Australia.