Kaikki aineistot
Lisää
Kieli: | fra |
---|---|
Julkaisija: | Dijon : Université de Bourgogne, MSH de Dijon 2018- |
ISSN: |
2647-4840 |
Aiheet: | |
Tallennettuna: |
|
Kieli: | fra |
---|---|
Julkaisija: | Dijon : Université de Bourgogne, MSH de Dijon 2018- |
ISSN: |
2647-4840 |
Aiheet: | |
Tallennettuna: |
|
Kieli: | eng |
---|---|
Julkaisija: | [Auckland, N.Z.] : Dove Medical Press 2009- |
Aiheet: | |
Tallennettuna: |
|
Kieli: | eng |
---|---|
Julkaisija: | Pavia, Italy : PAGEPress 2011- |
ISSN: |
2039-4446 |
Aiheet: | |
Tallennettuna: |
|
Cultural architecture is a physical of manifestation to the culture. Space is a strong way to show this manifestation, because spatial experience relates intimately with one’s mood. A good spatial experience is able to empathize with the activity occuring within the space. I chose the architecture competition for a Wine Culture Centre as my thesis topic, because I see that the experience of drinking wine that can be expressed through the architecture. I use the design of the Wine Culture Centre to demonstrate my design method and attitude towards the relationship between space and activity. I began the project by visiting the site and conducting research into the site and surrounding context. Two thousand years ago, humans began to plant grapes and make wine in Verona and today Verona continues to be one of the world’s most prolific regions for viticulture. A new wine culture centre will rebuilt around an existing winery. Within this culture center, the memory of wine and the culture of wine exist in the place all the time. Wine culture centre materializes the experience of wine into physical material. Furthermore, context, rituality and vague atmosphere are some common features in both wine and architecture and will be explored in this project. The terroir of wine shows how wine captures its context of making wine, tasting wine conveys rituality, vague atmosphere happens during drinking wine when we begin to feel a little drunk, all these similarities are transformed and applied in the spatial atmosphere and organization of the building. Moreover, natural elements are important to utilize in architectural emotion. Sunlight, rain and land are presented in architecture to evoke a connection to nature. The interaction between natural elements and architectural space allows nature to be easily experienced. In the project, I focus on the experience of visitor in the wine culture centre and the design aims to create architectural manifesto to experience of wine and terroir in Verona.
Albeit categorization of lingonberry as a superfruit courtesy of its bioactive composition, valorisation of the superfruit has remained sub-par ascribed to the challenging flavour profile. In addition, lingonberry fermentation is non-existent due to presence of an antimicrobial benzoic acid. The study employed baker’s yeast mediated benzoic acid decrease, followed by conventional (Saccharomyces cerevisiae) and non-conventional (Torulaspora delbrueckii and Metschnikowia pulcherrima) fermentation to concoct lingonberry wines. Sensomics profiling was conducted through volatile compounds’ semi-quantification and sensory evaluation. After benzoic acid decrement from 0.71g/L to 0.1g/L, wines with an average alcohol content of 7.7% (incubator; IB) and 7.3% (room temperature; RT) were created. A decrease in lingonberry odour and taste with an increase in astringency, bitterness, estery odour, and alcohol odour was detected. This was supported by an elevation in ester and higher alcohol content, along with a decrease in terpenes (except linalool and alpha-terpineol) composition in wines. Minimal statistical difference was observed in sensomics profile between varied yeast strain wines. Therefore, benzoic acid reduction facilitates fermentation with a decrement in undesirable flavours; despite prolonging processing time. Subsequent studies should optimize RT fermentations to minimize time and eliminate oxidation.
Fruit wines are fermented alcoholic beverages made from the juice of non-grape fruits, such as black currants, which are one of the largest berry crops in Finland. Fruit wines have a lot of market potential, especially in regions where viticulture does not thrive. In recent years, interest in the so-called non-Saccharomyces yeasts has been increasing and they have been reported to have positive effects on the sensory characteristics of wines as well as being potentially useful for producing wines with reduced alcohol content. The goal of this study was to determine the sensory-chemical differences between alcoholic black currant beverages fermented with Saccharomyces and non-Saccharomyces yeasts. The beverage samples (n=5) were fermented using different strains of Saccharomyces, Metschnikowia and Torulaspora yeasts. The sensory evaluation was performed by a trained panel (n=11), using a generic descriptive method. Twelve different attributes were analysed, which consisted of five odour attributes, six taste attributes and one texture attribute. The finished beverages had a strong black currant odour with a very sour and astringent taste. Three attributes had statistically significant differences in the samples: stuffy/musty odour, black currant odour and viscosity. Saccharomyces bayanus sample had a stronger stuffy odour compared to the others, as well as the most viscous mouthfeel. Torulaspora delbrueckii sample was the least viscous but had the strongest black currant odour. The sourness of black currants was enhanced further by the fermentation process, making it difficult for the panelists to distinguish other taste attributes. Generally, all the non-Saccharomyces yeast beverages had stronger black currant odour and weaker stuffy/musty odour, demonstrating their potential for improving the sensory qualities of alcoholic beverages.
Grapes are the most commonly used raw material in the wine making. If wines are made from other fruits than grapes, they are called fruit wines. Blackcurrant is the second most cultivated berry in Finland. The fermentation of wine is usually made with Saccharomyces yeasts, but use of non-Saccharomyces yeasts has been an increasing trend in the past few years. The chemical composition thus the overall quality of the wine depends on the yeast used. The goal of the study was to investigate the effects of Saccharomyces and non-Saccharomyces yeasts on the chemical quality of the blackcurrant wine. Five different yeasts were used to ferment blackcurrant juice: two S. cerevisiae, one S. bayanus, one Torulaspora delbrueckii and two Metschinikowia species. Metschinikowia-yeasts were sequentially inoculated with two S. cerevisiae yeasts. The sugars, organic acids and alcohols in the samples were analysed with GC-FID methods and the flavonols and anthocyanins with HPLC-DAD methods. Differences were found between the yeasts and the most interesting from sequential inoculations. The sequential inoculation consumed fructose and glucose more effectively from wines than pure fermentation. Galacturonic acid was only detected in the sequential. The Saccharomyces yeasts did consume total sugars more effectively than other yeasts. Ethanol concentration was lower in the sequential inoculation samples than in samples fermented with one yeast. S. cerevisiae and the S. bayanus yeasts had the highest concentrations of ethanol. The total flavonols compound quantity increased during the sequential inoculation fermentations. Different species and strains of yeasts have effect on the chemical quality of the blackcurrant.
The purpose of this paper is to contribute to the literature on organizational social capital and organizational commitment in collaborative networks context. Firstly, we identified the most important elements that compound these two concepts. In order to do that, we surveyed 193 employees of 74 companies' members of a food network - the Brazilian Wine Industry Cluster. Finally, we sought to better understand the relationship between commitment and social capital. The results show that affective and normative organizational commitments enchance social capital development, specially in relational and cognitive dimensions. These findings revealed that employeed may execute some tasks as a way of reciprocity to the support and trust - as well as, the other social capital elements - that have been places on them. In addition to contributing to the literature, we hope to provide an improved understanding of the determinants of organizational social capital in collaborative network context.
Detta examensarbete jämför skillnaderna mellan att importera viner till Finland från ett land inom EU och ett land i Sydamerika. Temat för arbetet är vinimport och jag bearbetar temat genom att fördjupa mig bland annat i frågor om förtullning, lagar, skyldigheter och vilka skillnaderna är mellan Sydamerikas och EU:s vinimport. Texten i arbetet baserar sig dels på teori inom ämnet, och dels på intervjuer med yrkesmänniskor inom branschen. Problemställningen i min text baserar sig på att jag forskar i hur vin kommer till Finland. Jag tar också reda på hur man skall gå till väga när man köper vin till Finland, om det är någonting extra man måste tänka på, och om det är stor skillnad mellan att köpa in viner från ett EU-land eller från ett land i Sydamerika. De källor jag huvudsakligen har använt mig av är tullens och Finlex hemsidor. Jag har begränsat mitt forskningsområde till EU och Sydamerika och vinimporter där emellan. I intervjuerna har jag valt att använda mig av öppna frågor eftersom det känns mest lämpligt för det här arbetet. För att få tillräckliga referensvärden har jag intervjuat fyra personer inom branschen. I mitt arbete kommer jag fram till att skillnaderna Sydamerika och EU emellan främst är frågan om kostnader och tid.This thesis compares the differences between importing wines to Finland from an EU country and a country in South America. The theme of my thesis is wine import and I look into the theme, by immersing myself in e.g. matters of customs, laws , obligations and what the differences are between South America and the EU's wine imports . The text of the thesis is based partly on the theory of the subject , and partly on interviews with professionals in the field. My research questions are based on how wine comes to Finland. I also find out how to proceed when buying wine to Finland, if there is anything extra you have to consider , and if there is a big difference between buying wine from an EU country or from a country in South America . The sources I mainly use are the Finnish customs and Finlex websites. I have limited my research to the EU and South America and wine import between them. I am using open-ended questions in the interviews because I feel they are the most fitting kind of questions for this thesis. In order to obtain adequate reference values I interviewed four people in the industry. In my thesis I come to the conclusion that the differences between South America and Europe foremost is the issue of cost and time.
This research-based thesis aims to create a concept for pairing of Thai street foods with sparkling wines. This concept will be used in the “Chiangmai cottage in the northern Thailand by the Taeng River” (CTT). CTT is a hostel in the Thai-European style building situated in a hilly tropical forest. Thai food focusing on the Thai street food especially one dish meal, the sparkling wine, and the pairing food with wine are the background study for this thesis. The research started with the semi-structured interview of wine experts from five ALKO shops in the Helsinki metropolitan area to get the short list of sparkling wines for pairing with Thai street food, Pad Thai. The chosen method for developing and studying the pairing of Thai street foods with sparkling wines was the sensory evaluation. The summary of thirty sparkling wines’ characteristics from the semi-structured interview were utilized in the sensory evaluation that included the Focus group interview, the Hedonic scales, and the Ranking test. These preference tests supported results of the focus group interview. One of the main results of this thesis was to find out three key characteristics amongst the thirty suggested sparkling wines from the semi-structured interview that made them to match with Pad Thai, stir-fried rice noodles. These key characteristics were medium dry to medium sweet sweetness, medium (-) to medium (+) acidity and medium alcohol content. Due to limited budget, only five sparkling wines were selected with these key characteristics in the sensory evaluation. Thai street foods and sparkling wines complemented each other. However, they enhanced the tastes on different levels of the focus group participants’ preferences. The preference test results confirmed this finding. In conclusion sparkling wines with medium acidity, alcohol and sweetness are versatile for pairing with wide range of Thai street foods from sweet to savory and spicy dishes. There are positive interaction of Thai street foods and sparkling wines. For future research, an interesting topic is to study the pairing of Thai street foods with sparkling wines and wines in general by different characteristics of the focus group. Furthermore, the number of participants in the preference tests like the Hedonic scale and the Ranking test should be bigger than in this study, fifty or more within the limitations of the available resources. Keywords: food and wine pairing, hostel, sensory, sparkling wine, Thailand, Thai street food
Adaptive evolution under controlled laboratory conditions has been highly effective in selecting organisms with beneficial phenotypes such as stress tolerance. The evolution route is particularly attractive when the organisms are either difficult to engineer or the genetic basis of the phenotype is complex. However, many desired traits, like metabolite secretion, have been inaccessible to adaptive selection due to their trade-off with cell growth. Here, we utilize genome-scale metabolic models to design nutrient environments for selecting lineages with enhanced metabolite secretion. To overcome the growth-secretion trade-off, we identify environments wherein growth becomes correlated with a secondary trait termed tacking trait. The latter is selected to be coupled with the desired trait in the application environment where the trait manifestation is required. Thus, adaptive evolution in the model-designed selection environment and subsequent return to the application environment is predicted to enhance the desired trait. We experimentally validate this strategy by evolving Saccharomyces cerevisiae for increased secretion of aroma compounds, and confirm the predicted flux-rerouting using genomic, transcriptomic, and proteomic analyses. Overall, model-designed selection environments open new opportunities for predictive evolution.
This thesis will discuss the brand of champagne and its status as a luxury product. The aim is to find out how the luxury label might have affected the success of champagne and how it is marketed and branded. Champagne is one of the strongest brands in the wine industry throughout the history. It was branded already in the 19th century as the drink of the royals and today, is protected not by only the Comité Champagne, but also EU legislation. As a luxury product, champagne marketing relies strongly on the appealing brand. Some authors argue that the high pricing is mostly due to the strong brand, instead of the quality of the wine, others emphasize the unique qualities that the terroir gives to the wine. Whether or not champagne’s success is based on its excellent brand and luxury status, both of these concepts should be discussed when looking into the champagne industry. The issue is, that neither of these concepts have a clear, universal definitions. The meaning of luxury always depends on the subject – there are no universal luxury products. Also, luxury doesn’t need to be a physical product – time can be luxury, for example. Brands in turn are also an abstract concept and the understanding of the term brand has changed during the times. Marketing of champagne is another widely discussed and controversial subject. There are authors arguing that marketing is not a common for champagne houses, but in the next sentence describe the ways they do marketing. Champagne houses are often associated to art and fashion, as they tend to promote the wine through well-planned collaborations with suitable artists. However, in order to attract the younger generations, the champagne houses seem to have changed their strategy.
This is a product-based thesis aimed to create a professional sommelier curriculum that is beneficial for catering and hospitality operators who want to deliver the knowledge and service of wines and other beverages to their target market. This thesis is fully commissioned by the Institute of Tourism Studies (ITS) in Malta who are keen to start running this programme in September 2020. The information gathered from this thesis will help to make both full time and part time programmes better, professional and doable. This higher national diploma (HND) level course is aimed at young adult students who want to pursue a career in the wine on trade and off trade sectors, and at current employees who are working in the wine industry to gain the knowledge and skills required to improve their work experience background. The literature review is composed of two main parts. The first part identifies the skills required to form a good sommelier course curriculum matched with the needs of the Maltese hospitality industry both for the on trade and off trade markets. This section also reflects on how fundamental it is to have a sommelier employed within any company selling wine and other beverages as a qualified sommelier is similar to a wine educator who will make an impact on the behaviour of the consumer. The second part of the literature review focuses on pedagogical issues. In other words, understanding different theoretical concepts of setting up a curriculum with vocational education training, and identifying various teaching methods that are suitable to teach technical wine related subjects to help students grasp the knowledge and skills efficiently. Three methods of data collection were used to gather the information required to answer all objectives. The first method was a qualitative benchmarking exercise comparing different wine courses and programmes with different local and foreign institutions. The second method was a quantitative survey with 175 responses targeted to WSET grauduates, sommeliers working in the Maltese hospitality industry. The third method was qualitative by proposing a full time and part time HND sommelier curriculum structure in an internal focus group at ITS with all key participants present to share their ideas and opinions of how the proposed curriculum can improve. The recommendations and results of all data collection methods proved to be a success as the final programme curriculum was set both at full time and part time. All the modules chosen were meticulously analysed from all methods of data collection reflected in the literature review and the needs of the Maltese hospitality industry. This thesis is beneficial for ITS and the local hospitality industry as it is a starting point for creating a proper and professional sommelier with the correct skills and knowledge.
The purpose of the thesis was to outline the secrets of creating and maintaining a successful company within the wine tourism industry and more specifically in the Villány Wine Region in Hungary. The thesis explores future aspects of the wine industry and possible development of services and products provided by the current companies in the target area. The qualitative research method was applied in the thesis. Semi-structured interviews were conducted among wine company owners and experts within the wine industry in Villány. The research took place in Villány, Hungary from the 19th to the 27th of June 2014. Five interviews were conducted and the result of them showed that there were a few factors contributing to a successful company. The interviewees all shared the same values of tradition and authenticity when it came to producing and selling wines, even if modern techniques were in some part implemented. Location is the key when starting up a business and Villány creates the perfect target area for wine business. When it comes to marketing, companies rely on direct marketing and word-of-mouth when gaining new customers. The services around wine businesses are vast, varying from cafés and restaurant to guided tours and festivals. These services all play important roles and add value to the companies. Nevertheless there will be failures along the way, but all companies agreed on the fact that the only way to get through these is to learn from them and always strive for a positive outcome. The future of wine business is bright; however, the industry must live up to the high tech society and realize the advantages that it brings along. Introducing new technical software and virtual aids is the future and can create a new way of exploring wines.
The topic of this paper is focused on the issue of transparency in subcontracting migrant workers during the harvesting of grapes for the production of wine by wineries and vineyards in the Californian wine industry. The paper examines issues that subcontracted laborers face within the industry, consumer expectations for transparency, sustainable certification, and the effect of the labor environment on a vineyard or wineries business model. The paper finds that the California wine industry can increase transparency by developing and adapting their business models in response to the changing labor environment. The change and adaptation is likely to take different forms, such as implementing year round employment structures, increased amounts of mechanical harvesting, closer oversight and integration of farm labor contractors, and by adopting rigorous certification programs, such as SIP Certified.
The purpose of this thesis is to examine the return characteristics of fine wine as an investment and the role of fine wine in portfolio diversification. Investors seek investment opportunities, which can increase portfolio performance. As alternative investments, such as fine wine, can be uncorrelated with traditional assets, it is necessary to study fine wine as an investment and the potential diversification benefits of including fine wine in a portfolio. The empirical research is conducted by comparing the risk-adjusted performance of fine wine to stocks, bonds and gold with 4 performance measures: Sharpe ratio, Sortino ratio, value at risk and expected shortfall. The role in portfolio diversification is first tested with inflation hedging properties of fine wine, which is tested with linear regression models, and lastly the traditional mean-variance framework is deployed for obtaining the optimal portfolio. The total sample consist of 3710 monthly observations over a time period from January 1988 to December 2018. On average, in inflation-adjusted terms, the average annual return for fine wine is 5.60%, which the second highest real return after mid cap U.S. stocks with 6.55% return. The results suggest that on a risk-adjusted basis, fine wine is the second most profitable investment after bonds, which has lower standard deviation of returns compared to other asset classes. Compared to stocks, fine wine is more profitable in all performance measures, except for Sharpe ratio, where mid cap U.S. stocks are more profitable. In terms of portfolio diversification, for inflation hedging, fine wine and gold show evidence of inflation hedging properties. Fine wine seems to hedge both against expected and unexpected inflation, and the results are statistically significant at 1% level. Moreover, fine wine investments in a portfolio increases portfolio performance, since the efficient frontier with fine wine investments is higher compared to portfolio without fine wine, which results in a steeper capital allocation line. The optimal portfolio with fine wine consists of bonds (74.47%), fine wine (15.60%) and mid cap U.S. stocks (9.93%) and the Sharpe ratio for this portfolio is 0.78, when the Sharpe ratio for optimal portfolio without fine wine is 0.72. The results indicate that fine wine could be beneficial for portfolio diversification due to low correlation with traditional asset classes and lower standard deviation compared to stocks. The information presented in this study provide information to individual and institutional investors on how alternative investments can increase portfolio performance.
Tämän opinnäytetyön tarkoituksena oli rakentaa kokonaisuus viinitastingin toteuttamisesta ja tuotteistamisesta. Palvelun tuotteistaminen sisälsi suunnittelun, toteuttamisen, hinnoittelun ja arvioinnin. Opinnäytetyö toteutettiin toiminnallisena opinnäytetyönä ja sen tavoitteena oli rakentaa valmis mallipaketti viinitastingin toteuttamiseksi. Viinitastingin suunnitteluvaiheeseen kuului tärkeimpänä osana viinien teoriatietoon tutustuminen. Suunnitteluvaiheen myötä voitiin muodostaa kattava paketti viinitastingin pitämiseen vaadittavasta viinien perustiedosta. Tätä teoriapakettia voidaan jatkossa hyödyntää esimerkiksi viinitastingiin osallistuvan henkilökunnan kouluttamisessa. Lisäksi se tarjoaa monipuolista tietoa kuluttajille, jotka haluavat oppia uutta viinien maailmasta. Toiminnallinen osuus toteutettiin valkoviinitastingin avulla, johon osallistui 6 henkilöä. Osallistujat olivat aloittelijoita viinien maailmassa ja tasting räätälöitiin heidän tarpeisiinsa. Viinitastingissa pidettiin osallistujille luento-osuus viinin perustiedoista ja tuotannosta. Sen jälkeen pidettiin itse tasting-osuus, jossa tutustuttiin viiteen erilaiseen valkoviiniin tastingin järjestäjän johdolla. Tasting-tilaisuuden lopuksi kerättiin palaute, joka on koostettu tässä opinnäytetyössä. Opinnäytetyön tuloksena on toteutettu viinitastingin mallipaketti, joka on tuotteistettu markkinointia varten. Paketteja voidaan tuottaa lisää eri asiakkaiden erilaisiin tarpeisiin. Lisäksi opinnäytetyön avulla on voitu arvioida tasting-paketin suunnittelua ja toteutusta sen jatkokehittämistä varten.
Tämän opinnäytetyön tavoitteena oli luoda Kuopion Wine Festival -tapahtumalle teemaehdotus tulevaisuuteen. Teemaehdotuksella haluttiin tuoda esille kehitysehdotuksia tapahtumaa varten. Työssä käsiteltiin tapahtumatuotannon ja teeman tietoperustoja. Näistä keskityimme tapahtumatuotannon prosessin esittelyyn. Osana työn tietopohjaa teetimme Kuopion Viinijuhlia käsittelevän asiakastutkimuksen. Tutkimuksen tavoite oli saada kehittämisehdotuksia koskien itse tapahtumaa sekä teemaehdotuksia tulevaisuutta varten. Opinnäytetyössä käytettiin kvantitatiivista tutkimusmenetelmää. Menetelmänä käytimme sähköistä kyselylomaketta. Lomaketta jaettiin sähköpostin sekä sosiaalisen median avulla. Vastauksia tutkimukseen saatiin yhteensä 60 kappaletta. Vastaukset analysoitiin käyttämällä Webropol-ohjelmaa. Vastausten perusteella valittiin teeman aiheeksi Uusi-Seelanti. Työssä avattiin Uuden-Seelannin viinikulttuuria ja tapahtumamarkkinoinnin tietoperustoja. Opinnäytetyössä sovellettiin Uuden-Seelannin teemaa Kuopion Viinijuhlille. Kehitysehdotusten perusteena käytettiin asiakastutkimuksen tuloksia. Kuopion Viinijuhlille suunniteltiin lyhempää tapahtuma-aikaa ja laajempaa tapahtuma-aluetta. Kehitysehdo-tuksiin kuului myös tapahtumarannekkeet sekä viinien maistelulipukkeet. Kuopion Viinijuhlille haluttiin tuoda enemmän viinitietoutta viinimessualueen muodossa. Tutkimustulosten mukaisesti Kuopion Viinijuhlille haluttiin tuoda kotimaisten artistien lisäksi stand up –komiikkaa. Esiintyjäkaartiin tuotiin viinitietoutta viiniasiantuntijan avulla. Tapahtumaa ehdotettiin markkinoitavaksi pääasiassa sosiaalisen median sekä verkkomainonnan avulla. Markkinoin-tikanaviksi haluttiin ottaa myös blogit sekä perinteisemmät markkinointimenetelmät, kuten sanomalehtimainonta. Uusi-Seelantiteemaa haluttiin markkinoida myös Osuuskauppa PeeÄssän toimipisteissä.
Past decades have proven that logistics is taking a crucial role in both domestic and international trade. Additionally, logistics have played an essential role in wars recorded in past human history. Bulk shipping is becoming an increasingly attractive option for wine shippers around the world because this method of shipping allows transporting up to 13,400 litres more of the product when compared to the conventional method of wine transportation, which dramatically cuts transportation costs. The United Kingdom currently stands as one of the largest economies in the world. 95 percent of imports, coming into United Kingdom arrive by sea in value terms. The main cause for that is the geographical position of the country. Therefore, the sea freight market is very large in the country and highly competitive. In 2013, the United Kingdom was the second largest wine importer country after the USA. This thesis will investigate one of the services provided by the company JH Hillebrand Group, which is packing the wine in flexible tanks, which are placed into containers. That makes product transportation possible over longer distances for a discounted freight rates. The purpose of this thesis is to provide a comprehensive overview of the ocean borne bulk transportation of wine, specifically focusing on the practice of Flexitank utilisation for efficient the transportation of the considered product. In order to answer research question “How Are Flexible Tanks Becoming a Solution for Wine in Bulk Transportation?” the author has conducted a small interview involving companies who are providing Flexitanks, as well as wine shippers. The result shows that Flexitank is a favourable solution for wine transportation in practise, as well as in a theory.
Biobased materials are leading a new trend in the development of potential applications nowadays. In this connection, sustainable green chemistry is promoted in public awareness. One of the best candidates in this concept is tannin derivatives which should not be neglected. With excellent properties related to biological, mechanical, physical, and chemical characteristics, tannin-based materials have been designed to gradually replace toxic fossil-based raw materials in certain applications. To fulfill and develop such a new formulation of tannin characteristics, condensed tannins are paid more attention due to their market and applicability. Apparently, the diversity of tannin derivatives is spread over a vast number of its application from pharmaceutical and nutraceutical applications to the leather manufacturing and beverage sectors. However, in the realm of tannin chemistry, there are a few promising applications which are not yet commercialized. As an example, tannin-based wood adhesives can be used to replace hazardous synthetic compounds, thereby eliminating the emissions of volatile organic substances and formaldehyde compounds. Furthermore, tannin derivatives can also be synthesized with other compounds to enhance the bio-durability properties of wood in the preservative industry. Additionally, tannin-based foaming materials can be used in the construction industry, especially insulating materials, to improve fire resistance and water repellence. Moreover, certain drawbacks in applying tannins to new promising applications are highlighted, from which further research can be conducted in the future. The thesis topic was taken from the Green Bioraff Solutions (GBS) project from Research and Development of Centria University of Applied Sciences. The object of this study is to stand a chance of gaining a deeper insight into tannins in the field of tannin chemistry. Furthermore, the focus of this study will be to exploit the potential applications of tannin derivatives based on the literature review, and thus no laboratory work is required in this report.
The thesis provides a broad knowledge of the Vietnamese wine market and gives advice for small and medium-sized European wine producers on entering the market. Primary and secondary data collection are both implemented through two main activities: books, journals, articles, information searches and online interviews of local experts. The paper reveals changes in the business environment and consumer trends after the transition of the Vietnamese economy. The research also points out the positive and negative factors affecting the business activities of foreign wine enterprises that have been and will be entering Vietnam. Finally, notes and advice from local businesses and wine experts can help European businesses avoid significant mistakes and take advantage of their own strengths to go deep into the Vietnamese wine market. The author has found out a strong Western-lifestyle orientation from local wine consumers, together with significant benefits between the EU and Vietnam trade after the adoption of the EU-Vietnam free-trade agreement. This consequently could lead to future research on increasing business partnerships between the two regions.
This thesis was meant for any French wine company which wants to expand its market opportunities to Africa. By comparing some economic, social and wine consumption data, Angola and Nigeria appeared as the most suitable choice to export French wines to. Those two countries were then analysed with the help of the PEST analysis model. The Hofstede’s cultural dimensions theory was also used to examine the cultural characteristics of the two countries. The market studies of Angola and Nigeria were also carried out by determining the offer, the demand, the distribution and the regulations on wines in these countries. According to these analysis, some recommendations were made on how to adjust the marketing mix of any French wine company to the characteristics of these African markets.
A plan for event marketing and CRM was made for a wine tasting evening at Olivetti, which is a company in Kokkola. The analysis of event marketing and the customer relationship management was made for the creation of a wine tasting, for a local company in Kokkola. The event was planned and implemented by four students from Centria University of Applied Sciences.The aim of the evening was to promote French culture in Kokkola. The principle aim of the thesis was to analyze and understood the main essentials steps for the creation of an event marketing. Based on a book that describes each steps of a marketing event, it allowed us to identify the essential elements for the creation of the event. Tools such as timetable, scenario and organization of the space have been realized to limit all risks and manage the day of the event. The main goal of the event marketing was to build or strengthen the relationship between the customer and the company thank to the lived experience. Experiential marketing is one of the concepts that comes after analysis of the principles of customer relationship management, this concept will allow to create the emotional link with the customer. It was very important to consider each player in this process. Indeed, there were the customers, the partner, and the members of the preparation. Once all of this was understood, it was also necessary to clearly define each step in the process of loyalty to clients. And finally, we had to see an objective view of the results obtained.
Due to the climate changes happening around the world, it is highly possible that colder climate countries such as Finland will see a rise in popularity of opportunities that weren't present before. Wine produced by grapevines is one of such options, and this thesis goes into detail about the opportunities surrounding it.
The aim of the thesis is to discover the potential of selling Asian wine and beverages in Vaasa in particular and in Finland in general. The Asian wine means all of the alcohol made locally Asian with different ingredients including fruit, rice and grapes. The thesis primarily concentrated on the combination of Asian food along with wine in different theory. From that, it gives the outlook of pairing Asian food with local Asian beverages. It presents general information about Asian food and in addition, one Vietnamese wine company is introduced as an example. In order to understand the customers’ behavior regarding Asian food and beverag-es, a quantitative research was conducted. The target group is citizens of Vaasa who are familiar with Asian food in restaurants. The first step is to discover their frequency and their favorite in different types of Asian restaurants presented in Vaasa. The second step is to see how their habits of drinking beverages in those restaurants. Finally, the research focused on how they are willing to taste the local beverages. To conclude, it was found out that Vaasa citizens are often eating Asian food in restaurants, but they are rarely drinking Asian beverages. However, the research shows that people are willing to pay for Asian beverages as long as the beverages are local, special and reasonable price.
The aim of this bachelor thesis is to study the growing importance of online wine web stores among Finnish wine magazine VIINI readers in Finland, and research the customer purchase behaviour in wine e-commerce. This paper discusses what kind of factors have led to change in customer purchase behaviour through e-commerce and what are the reasons behind it. After explaining the development of customer behaviour, and clarifying the evolving customer online purchase behaviour, the growing importance of online wine stores is studied closely. In order to establish the research, a quantitative research method is conducted in a form of an online survey. The theoretical framework of this thesis consists of examining the evolved situation of e-commerce stores and particularly, taking a closer look to pioneer studies and theories conducted in Australia about wine e-commerce. This then follows studying Finnish alcohol consumption customer behaviour in the form of statistics from alcoholic beverage retailing monopoly, Alko Oy in Finland. From the request of the commissioner company the online survey was conducted in Finnish and distributed to Finnish Viini-lehti readers via weekly newsletter. No personal data was asked or required. These readers present the most prominent group of wine enthusiasts who have already bought wine online or are planning to do so in the near future. The objective of the survey is to draw out the demographics of the most prominent buyers who purchase wine online. However, these demographics only give approximate guidelines. Moreover, for further improvement suggestions it is necessary to gather information of what the respondents feel important regarding the ordering process and their willingness to pay for delivery costs. It will also be important to understand the reasons behind the misconceptions of whether consumers know that buying wine online is legal or who is in charge of the tax payments. The total amount of respondents is 284. The sampling method produced numerical data. The most important findings from the analysis of the results resulted in the importance of reliable online store sites that propose rare quality wines which cannot be found inside Finland, and that are price-wise reasonably affordable. The specific essential value factors required by the respondents were easiness of online environment experience when ordering, an assurance of online tax payments that are paid by the online merchants, and home delivery were valued important. Thus, the results showed consumer’s motives but also the reasons behind of not having bought wine online. Based on these results, there are suggestions given to online wine merchants and to commissioner party who have launched an online store of their own this year in March 2016. This thesis worked separately from their online store. These suggestions include importance of customer service, accessible prices, home delivery and description of wines. The writing process of this thesis began in the autumn of 2015 and was completed in the following spring 2016.
The aim of this project was to conduct a sparkling wine tasting for the restaurant Talli and to prove that it can be profitable for them. The event included not just a degustation of sparkling wines but also an education for customers about sparkling wines, methods of production, combinations with food, etc. The theoretical part contains information about sparkling wines, their types, grapes, areas and methods of production, combinations with food, organizing a tasting, description of typical glasses for it and useful tips for it. As research methods were used literature review, interviews with the manager of the restaurant, with the chairman of the Wine club, with the director of Sommelier School in Russia, questionnaire for customers after an event, calculations of costs of products and profit for the restaurant and comparison with similar degustation in Russia. It is assumed that a wine tasting as event could be a good suggestion, a new product for the restaurant Talli.
« Traçabilité », un néologisme qui est apparu dans les années 90. Longtemps ignoré, ce phénomène s’est récemment amplifié suite aux différentes crises sanitaires. Tout a commencé avec la « vache folle », initiant un état de peur à l’échelle européenne. Depuis, l’Europe et d’autres pays renforcent leurs moyens de traçabilité afin d’apporter aux consommateurs une sécurité alimentaire et une meilleure qualité du produit. Depuis 2005, la traçabilité est devenue un critère incontournable pour l’Europe renforçant de plus en plus ses réglementations. Dans cette étude nous analyserons l’importance de la traçabilité dans la filière vitivinicole afin d’éviter toute contrefaçon et apporter une qualité de produit aux consommateurs, ainsi que les moyens mis en place par les viticulteurs en vue d’une traçabilité efficace. En effet, les problèmes sanitaires ne concernent pas seulement les denrées alimentaires mais aussi le vin et les alcools en général.“Traceability”, is a neologism, which appeared around the 90’s. Ignored for a while, this phenomenon has recently been magnified with the different sanitarian crisis. Everything has begun with the “mad cow disease” that drove Europe into fear. Since then, Europe and other countries have reinforced the traceability of their products in order to give their customers a better quality and avoid sanitarian crisis. Since 2005, traceability became a key criteria for Europe by reinforcing its regulation. In that study, we will analyze the traceability on the wine industry in order to avoid counterfeit and bring to the customers quality products. Moreover, we will introduce all the different ways winemakers have been set up in order to have an efficient traceability. Indeed, sanitarian issues do not only concern food products but also wines and spirits.
Opinnäytetyön tarkoituksena on tutkia ja analysoida toimintamallien muutoksia kansainvälisillä viinimarkkinoilla vuosituhannen vaihteessa ja sitä miten nämä muutokset mahdollisesti ovat vaikuttaneet nykyiseen kilpailuasetelmaan eri viinintuottajamaiden kesken. Keskeisenä tarkastelun ja vertailun kohteena ovat niin kutsutut uuden (Chile, USA, Australia, Argentiina, Etelä- Afrikka) ja vanhan mailman (Ranska, Saksa, Italia, Espanja, Portugali) viinintuottajamaat. Kansainälinen viinikauppa on kokenut huomattavan määrän merkittäviä muutoksia vuosituhannen vaihteeseen tultaessa. Nämä muutokset ovat pakottaneet useita, etenkin eurooppalaisia viinintuottajia arvioimaan toimintamallejaan uudessa valossa. Menestyäkseen, heidän on ollut pakko avartaa näkökantojansa ja toimintamallejansa soveltumaan paremmin kiristyvään kansainväliseen kilpailuun. Avautuneet kansainväliset viinimarkkinat ovat tuoneet mukanaan uusia toimijoita perinteisten eurooppalaisten viinintuottajamaiden rinnalle. Nämä uuden maailman tuottajamaat kuten esimerkiksi Australia, Chile, Argentina ja Yhdysvallat ovat onnistuneet odotettua paremmin uudessa kilpailuasetelmassa. Nämä maat ovat osanneet mukautua modernin kansainvälisen kaupan haasteisiin ja uusiutuviin kulutustottumuksiin. Toisin kuten monet Euroopan viinintuottajamaat, joiden myynti on kokenut huomattaviakin takaiskuja viimevuosina. Opinnäytetyön keskeisenä tavoitteena on määrittää kansainvälisiä viinimarkkinoita merkittävimmin koskeneet muutokset. Näitä muutoksia ja niiden vaikutuksia tärkeimpien viinintuottajamaiden asemaan nykyisillä markkinoilla käydään lävitse opinnäytetyön teoriaosassa. Teoriaosio kattaa työn neljä ensimmäistä kappaletta. Parhaan mahdollisen kokonaiskuvan ja syvemmän ymmärryksen saamiseksi, työn teoriaosaa varten suoritettiin artikkelikatsaus. Tämän katsauksen pohjalta pystyttiin määrittämään työn teoriaosassa läpikäydyt muutokset. Viimeisessä viidennessä kappaleessa läpikäydään laadullisen tutkimuksen tulokset. Opinnäytetyötä varten suoritetussa laadullisessa tutkimuksessa käytettiin kyselyä. Kysely toteutettiin nuorten, vuosina 1977- 1999 syntyneiden viininkuluttajien keskuudessa. Kyselyn tavoitteena oli kartoittaa vastanneiden viininkulutus ja -ostokäyttäytymistä. Artikkelikatsausta tehtäessä kävi ilmi, että nuoret olisivat seuraava merkittävä kuluttajaryhmä, joten oli tärkeää selvittää miten muutokset viinintuottajien toimintatavoissa mahdollisesti heijastuvat näihin nuoriin kuluttajiin.
The main objective of this thesis was to identify which marketing strategy is most effective for wine producing companies to enter and compete on the Australian wine market with excessive supply and diminishing demand. The purpose of the thesis was to create a marketing strategy for the commissioner, a case company, referred to as Company X for confidential reasons. Secondary research, predominantly based on marketing literature and governmental statistics, was conducted to create the theoretical framework. It was also used in the empirical part of the thesis, mainly in analyses related to the external environment. Primary research was conducted in two forms: an interview with the director of the case company and a customer survey conducted by external researchers. The theoretical framework was synthesised from various concepts related to marketing strategy and designed to be potentially usable for companies operating in different industries globally. The synthesis resulted in a structure of the theoretical framework that contains three main parts: core strategy establishment, competitive positioning and the marketing mix. The marketing strategy for Company X was created in accordance with the theoretical framework. The core strategy was selected based on internal, external and SWOT analyses of the company. The positioning was established based on analyses of the target segment and competitors identified by customers that belong to that segment. Finally, the marketing mix was built on the outcome of the chosen core strategy and positioning. This particular sequence of actions was chosen to ensure relevance for any company that operates in the Australian wine industry. The commissioner was extremely satisfied with the outcome and is planning to implement the proposed marketing strategy in the nearest future.
Tämän Pro gradu -tutkielman tarkoituksena on tutkia viinituotteiden ominaisuuksien hyödyntämistä kuluttajan ostopäätöksen yhteydessä ja kuinka kuluttajan suhde viiniin määrittää tätä. Tutkimus on toteutettu kvantitatiivisin menetelmin suomalaisten kuluttajien viininkulutustottumuksia käsittelevästä aineistosta. Tutkimusta ohjaa taustaolettamus, että kuluttajan kiinnostus ja suhde viiniin merkittävästi määrittelee sen, mitä ominaisuuksia kuluttaja käyttää viinin ostopäätöksessä. Tutkimuksen teoriaosuudessa esitetään aikaisempaa kirjallisuutta ja tuloksia aiheeseen liittyen, sekä määritellään mittarit kuluttajan viinisuhteen määrittämiseksi. Tämän lisäksi tutustutaan vihjeiden hyödyntämisteoriaan aikaisemman kirjallisuuden valossa ja pohditaan tekijöitä, jotka yhdessä vaikuttavat kuluttajan lopulliseen ostopäätökseen. Tutkielman teoriaosuudessa määritellään aikaisemman kirjallisuuden perusteella tutkittavat viiniominaisuudet, jotka empiriaosuudessa otetaan testattavaksi suomalaisilla kuluttajilla. Tutkielman teoriaosuudessa määritellään tutkimuksen viitekehys, jonka soveltuvuutta arvioidaan tutkimuksen empiriaosuuden lopussa. Tutkimuksen tulokset osoittavat, että kuluttajat todellakin voidaan jakaa kahteen ryhmään viinisuhteen perusteella, ja että viinisuhteen tasolla on merkittävää vaikutusta kuluttajien ostospäätösprosessiin sekä viininominaisuuksiin, joita hyödynnetään viininvalinnan tukena.
The thesis was made for the needs of a company planning to import dessert wine called ice wine from Canada. The objectives of the thesis were to research the steps of the importing process, the laws, formalities, prerequisites, and stakeholders related to importing alcohol to Finland. In addition, the objectives were to find out what kinds of challenges and problems a wine importer might face and what kinds of sales and distribution channel alternatives there are for wine in Finland. Since the company has no prior importing experience, the purpose of the thesis was to define importing process related issues the company should be prepared for. The results can be useful also for other small companies interested in wine import. The thesis was based on secondary research and analysis of that information for the company’s needs and on one interview with a Finnish wine importer. Literature review was conducted by studying information related to the importing process from an operative point of view. The main results and the conclusions of the thesis are that it is very important to have a sufficient cargo insurance due to long distance and possible theft. For a small company the use of freight forwarders for transportation arrangements and customs declarations is essential since they have the expertise and network needed when importing from outside the European Union. A wine importer can sell and distribute wine in Finland through the retailing monopoly Alko Oy, or via restaurants and bars. The distribution is most efficient when it takes place either from the importer’s own or subcontracted warehouse.
In the context of the Finnish wine market, the country-specific legislation on alcoholic products marketing is seen to be strict and ambiguous, especially for social media marketing in terms of user-generated content. Although the wording of the law indicates a total ban on alcohol marketing on social media, the government stated that the purpose of the law was not a total ban. Therefore, there are certain rules which wine companies custom to strategise the marketing plan for both digital and social media platforms to increase the visibility of wine products. Like any other industry, digital marketing is crucial, not to mention for the wine industry. The rise of the Internet and social media network enables customers to access inspiring stories and the latest drinking trends. Statistics Finland shows that eighty-four per cent of Finns used the Internet several times a day (Official Statistics of Finland, 2020) whose presences are already out there to adopt news and trends. The research’s objectives are to find out how wine companies utilise digital platforms and online availability to reach their potential customers while still strictly following the Finnish restrictions. There has been a bundle of digital marketing tactics and activities that play an important role in the company’s growth. Moreover, following the Finnish Alcohol Act and the guideline from the National Supervisory Authority for Welfare and Health (Valvira) – who takes responsibility for the implementation and enforcement of marketing regulations, the thesis will focus on digital marketing strategy typically done by case wine companies (importers and wholesalers) and how marketing strategy is accustomed to the alcohol legislation. Further analysis of the most frequently used digital marketing tactics and the Finnish wine trends will also be covered. The primary methodology of the research used was an in-depth interview with the involvement of three wine marketing professionals. All three separate interview sessions were conducted online via Google Meet platforms within thirty to fourty five minutes. Each representative has their own perspectives on marketing wine products, however, all agreed that digital marketing is being an essential strategy for their company’s growth. However, in order to execute a proper digital marketing strategy, they have to follow the Finnish restrictions on marketing mild alcohol beverages at all time. The research will present a general analysis of the restrictions and common digital marketing strategies that wine companies are currently effectively executing.