The Global Wine Industry

The Global Wine Industry
The Global Wine Industry:
The grape has been around for more than thousands of years, and so, with time, it was inevitable that humans would discover wine and use it for many
purposes. Grapes were found thousands of years ago, when humans started living in caves and became hunter–gatherers. However, agriculture
dominated after those humans moved beyond the hunting–gathering stage and into an era of growing and harvesting grapes and then turning these
grapes into wine. Humans throughout these ages desired wine for its effect on the body and the essence it provides and even in all history, especially
in the Greek history and the romans, wine was dedicated to the gods for a good harvest and riches.
Wine which was considered a simple and a limited drink became an industry of its own generating millions in profit and having a huge consumer base
with different tastes and aspirations. The changes as well as the differences in the age groups who are becoming the major markets for wine producers
have created visible and different market trends that cannot be ignored. These trends also affect the global market, as well as economies of many
Counties that rely on the wine industry for profit.
In an industry such as wine, where there are many variables such as the type of soil and grapes, ageing process used, price and quality, it is natural to
expect a variety of suppliers. The wine industry is so heavily broken down that, that there cannot be one leading firm and also these leading
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Grape Research Papers
Grapes
A grape is a fruiting berry of the deciduous vines. Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, grape raisins,
vinegar, and grape seed oil. Spanish explorers introduced the fruit to America about 300 years ago. There are more than 8,000 grape varieties from
60 species. There are many colors of grapes the colors are, green, red, black, yellow, pink, and purple. The white grapes are actually green. One
important product that grapes are made into is grape juice. Thomas Bramwell Welch was the inventor of the pasteurization process for the prevention of
the fermentation of grape juice. Grape juice is obtained from crushing and bleeding grapes into a liquid. Grape juice is usually ... Show more content on
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Wine was invented between 6000 and 5000 BC. Winemaking can be divided into two general categories: still wine production and sparkling wine
production. The people that make the wine are called vintners or winemakers. A Vineyard is a plantation of grapevines and at the vineyard they use
the grapevines to make the grape juice. Then they make the grape juice into wine. The harvesting of wine grapes is one of the most serious step in
the process of winemaking. The time of harvest is determined by the ripeness of the grape measured by sugar acid that are in the grapes.Also the
weather can affect the time of harvesting the grapes. With the threat of heat, rain, hail, and frost which can damage the grapes and bring various vine
diseases. Harvest season falls between August and October in the Northern hemisphere and February and April in the Southern hemisphere. Making
grapes into wine is a long process. The first step is to harvest the grapes by picking them by hand. Then, the grapes are sent to the winery. Next, the
grapes are brought to the machine to be crushed. Then, the next step is pressing the skin seeds and any other non–juice items from the juice. The next
step is fermentation in this step the grape juice is turned into alcohol. Then, the second to last step is aging, aging is when the wine is put into oak
barrels. The last step is bottling the wine and labeling the

Similarities Between Muscadine And Vinifera
Muscadine Versus Vinifera
For those living in the south, Muscadine wine is a very familiar commodity. However, as popular as it is, Vinifera wine is also rather popular. Both
wines are fantastic and provide wine drinkers a unique tasting experience. If you are planning an event and trying to decide between Muscadine and
Vinifera wines, here are some of the differences you can expect to see.
Muscadine Wine
Muscadine Wine is made from the Muscadine grape. These grapes have vines with textured foliage and are extremely colorful. The skins of these
grapes are extremely thick and range in color from green or bronze to black or dark purple when they are ripe an. They are also typically grown
during the fall months of September and October.
Usually, when you find a Muscadine wine, you ... Show more content on Helpwriting.net ...
Many people even make their own Muscadine wine at home from grapes that grow on their property or that they purchase. This creates a home–grown
wine that is like nothing else you will taste.
Vinifera
When comparing Vinifera wines to Muscadine, you won't find many similarities. These wines are European style white wines that are sophisticated and
versatile. Until the 1960s, these wines remained a European wine, but now they are also grown and produced in the United States.
There are many types of wines that fall into the Vinifera family. For example, one of the most popular isChardonnay. This is a hardy wine that offers
high quality and great flavor. Another popular option is white Riesling. This is another wine that is a high quality wine and it is usually considered
sweeter than other wines.
Pinot blanc is a white wine that originally came from places in Germany and France. It is similar to Chardonnay both in flavor and boldness. Pinot gris
is another interesting wine that falls into this family. One of the things people like about this wine is that it is a great complement or alternative for
Chardonnay and white

Come tour NiagaraвЂ™s Wine Route with winetourlimo.ca and...
Come tour Niagara's Wine Route with winetourlimo.ca and see why they have grabbed the world's attention.
Niagara Ontario Canada has earned an outstanding reputation for the exceptional wine that it produces in over 70 international award–winning
wineries that dot Niagara–on–the lake. These wineries are located below the Escarpment and set in a scenic vista with vineyards and orchards that
sweep across from the picturesque Niagara Parkway all the way to the shores of Lake Ontario.
The Niagara region has been blessed with the perfect climate and geography that supports the growth of the vineyards and the wineries. The
remarkable diversity that is offered to visitors, with the smaller boutique wineries to the fancier celebrity ones and ... Show more content on
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Unveil the rich tradition and the specialties of family–owned and world–renowned wineries in the region in the comfort of your limousine. Spend all
day investigating the natural treasures and if you fall in love with the sights and sounds that welcome you, you can even consider planning a vacation
around one of the popular annual Niagara festivals. Enjoy wine tours and tastings at Niagara vineyards, concerts, Niagara cuisine, artisan shows, and
family entertainment at the Niagara Wine Festival, which occurs annually in autumn.
Have you ever bought a car without test–driving it? We believe it's the same with wine and encourage you to taste some before you buy it. We will
arrange for you to sample and compare wines at the tasting bars, so you know what you are buying. Our chauffeur will be behind the wheels, so you
have nothing to worry about.
For a more intimate wine experience, we can arrange for you to visit the small and more individual wineries where you can get a chance to speak to
the winemaker or owner. Your Wine Tour experience will not be complete without a visit to the quaint downtown shops, art galleries, boutiques and
tasting rooms.
Make most of this opportunity to investigate the winemaking practices to appreciate the delicate processes that are involved in producing an exquisite
sparkling wine. Immerse yourself in the exquisite wines, fine dining, and the enamoring beauty which defines the Niagara region. To discover the best
of the

College Essay About Wine
I'm fascinated with wine, and I want to know all I can about wine: how it's made, and how the industry works. I daydream about working long hard
days on a vineyard, I tear up with happiness while watching documentaries and reading books and articles about wine, and I always find myself
thoroughly investigating wine labels. Wine is interesting to me because so many components go into the process of making it. Agriculture, science,
communication, physical labor. It's thrilling, social, personal, artistic and a learning process that never ends.
When I first started getting interested in the wine industry, and looking into possible careers, I knew it was where I wanted to be and I felt more
excited about my future than I ever had before. Last ... Show more content on Helpwriting.net ...
While visiting Walla Walla last April, my mom and I visited Dunham Cellars and we talked with a young man who works as the tasting room
manager. He told us that he had recently graduated from this program himself and explained how it really helped steer him to the right career in the
industry. He told us how he went into the program thinking he wanted to do vineyard work but then found himself more attracted to the winery side of
the industry which he didn't expect. I also have a family friend who opened a winery in Seattle a few years ago, and then in 2012 purchased a
vineyard in Prosser, Washington where he now lives and works. We visited the vineyard after our stay in Walla Walla and I felt so at home
walking through the vines. I have big ambitions and ideas of where I want to take my career but I know that could all change and I'm open to that
and excited to figure out where I fit best by trying it all. I think wherever I end up I will be happy and excited about my career. I know there aren't as
many women in the wine industry but I'm excited to see that changing and I want to be part of that

Mondavi Case Analysis
Identification: Overview of current situation: Making wine is nothing else but a touch of passion, love and few drops of magic. From the first view,
wine industry seems very artistic and secret at the same time. There is no doubt that hearing that Robert Mondavi Corporation is going to layoff 4%
of its workforce ring the bell to the investors, at the same type the stock price dropping down dramatically makes an impression that the company is
going through difficult period as the senior management is upon completing the reconfiguring future strategy. The big decision is whether to get back
to original vision, and focus on the domestic market, which bring a 90% of revenues or continue diversification and keep on pursuing the vision of...
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The advantage of Mondavi Corporation is the price and product range. In the table below, we see the products and the price range they fell in: Exhibit
7 Robert Mondavi 's Brands BrandsPopular premium ($3 to $7)Super– premium ($7 to $14)Ultra– premium ($14 to $25)Super Ultra– premium (over
$25) DOMESTIC BRANDS Robert Mondavi WineryXXX Opus OneX WoodbridgeXXRM CoastalXIoXBryonXXLa FamigliaXXIMPORT
BRANDS Dazante (Italy)XLuce & Lucente (Italy)XX SeГ±a (Chile)X Caliterra (Chile)XXVichon Med. (France)*XXPercentage of FY 1999
Revenues55%26%11%8% Source: Robert Mondavi Bank of America Securities Conference, Feb 16, 2000. As we see from the table the price
varies from $3 to over $25 that is the price range available to different kind of target market to fans to enthusiasts of the wine, the advantage that
Mondavi Corporation can compete in all of them. Another fact that we see from he table is that Mondavi offers a variety of different brands; this as
well helps to attract and interest a wider target market share. As we know form the case is that Mondavi wines are pushing its way on to the shelves
around the world so the place a customer can get the Mondavi production is increasing through the partnerships with world partners. What is seems to
be lacking is the promotion, the idea that the best promotion is the words of satisfied customer

Assignment On The Greek Vessel
For the Greek Vessel Assignment, we were to choose one of the following vessels: an amphora, a krater, a hydria, a kylix, a lekythos, or an oinochoe.
I had chose to take on the task of the oinochoe, which is a wine dish, with a narrow body, a spout and one handle. I chose to create the oinochoe
because my mother loves wine and loves my artwork, what better reasoning to combine the two. For the Greek Vessel we had to solve one of three
problems; 1. Make the container look like what it's used for. 2. Make the container represent an artist you fancy. 3. Make the container an upgraded
2016 version of itself. I chose to make my oinochoe look like what it's used for. I had created a wine pitcher that looks like a wine barrel. I used coils to
create

Grenache Research Paper
Grenache is the second most planted grape in the world and is widely planted in popular areas like Spain, France and California and is most often
used for rose wine. Wines made with Grenache have little tannin and tend to be sweet and fruity. "Grenache" refers to Grenache Noir, the red variety,
but there is also a Grenache Blanc. Some of the characteristics of the Grenache grape, it has a medium Tannin and medium on the acidity. Medium
Oak is used for Aging. Some of the fruits and others are strawberry, black cherry raspberry, Anise, Tobacco, citrus rind and cinnamon. And has an
ABV of 13.5 to 16%. The flavors of the Grenache grape tend to give away the type of wine to expert wine tasters with its cinnamon and candied fruit
roll up flavors. Grenache can let off strong smells of Orange rinds and ruby red grapefruit depending on where they are grown. Grenache can also
have herbal notes of dried oregano and tobacco if it is grown in the old world regions of Sardinia and Cotes du Rhone. Here are a couple of Grenache
tasting based wines starting with a French Grenache (Mouline de la Gardette). Grenache is known for the Southern Rhone and this regions wine can
vary ... Show more content on Helpwriting.net ...
500,000 acres may seem a lot but these is actually a decrease in acres since the In the 1970's and 1980's, the worldwide acreage of Grenache was closer
to 800,000 acres; a size with the potential to produce up to 2.5 billion bottles of wine a year. The reduction of acreage is partially due to the recent
spurn of low–quality wines, which are produced with high–yield grapes like Grenache and Cinsaut. (Essential Guide to Grenache Wine,

Bco/490 Week 3 Assignment
ABE 490 Report
To give the students like me a better idea on how to get a job or how the real world works, the department of Agricultural and Biological Engineering
gave us a class inviting the people graduated from this major or people specialized on the certain field that may benefit us in the future.
I did learn a lot from the classes. Every week, the person who delivered the speech would give really useful information. The lady Veronica from
CCO gave us the tips on how to create our resume and what will be useful when you are having an interview. Although I am not going to get a job
after graduation, I still got a lot of useful information.
Applying for graduate schools is just like looking for a job. They both need a good resume and good ... Show more content on Helpwriting.net ...
My goal is to be a wine specialist, so before getting a job as a wine specialist, I need to have deep and well–round knowledge of wines. Graduating
from school of Engineering with a degree of Food Process Engineering is related to my goal. However, Food Process Engineering provides a general
idea on food industry, and it is not specialized into the wine field. In this case, I think that I should search for some programs, which are
particularly about viticulture and enology. I have been to France, the country of wine for two months learning about the wine knowledge.
However, France, as a country has a best and most strict wine making process, is not the place where I choose to go. I decided to go to New
Zealand for my further wine study. New Zealand has a large potential to make good wines due to the pleasant weather and pure environment. It is
also famous for the grape Syrah, which is one of my favorite breeds of grapes. Since New Zealand does not have impeccable regulations on wine
making, the prospect of the wine industry has a lot of potentials to be competitive in the wine market. That is the main reason why I chose New
Zealand, let alone that the little island has delicious sea food and lovely people. The graduate students from ABE also provide a lot of information on
applying for graduate schools, which triggered my thoughts on going on my study before getting a

The Effect Of Sugar Concentration On Rate Of Fermentation
The Effect of Sugar Concentration on Rate of Fermentation
Aim:
To investigate how concentration of sugar affects the production of carbon dioxide.
Hypothesis:
If the sugar concentration increases, then the amount of carbon dioxide produced will increased.
Variables:
The independent variable is sugar concentration. This will be changed by using solutions with different amounts of sugar (2%, 6%, 10%).
The dependent variable is rate of fermentation, which will be measured by the amount of carbon dioxide produced.
A constant/controlled variable is the yeast that is used. This would affect the results because different yeasts could affect the rate of fermentation. This
will be controlled by using the same bottle of yeast for all tests.
Another constant variable is the time the reaction is left to occur. This would affect the results as if one test is given a substantially longer time for a
reaction to take place, the production of carbon dioxide will be higher. This can be controlled by assembling the test tubes at similar times and using a
timer if necessary.
The temperature of the water that the test tubes sit in is another controlled variable. This is because temperature is known to affect rate of fermentation.
This can be controlled by using the same water bath to heat all 6 test tubes.
Materials:
Hot plate/water bath
Yeast (60ml)
2% concentrated sugar water (20ml)
2x syringes (10ml)
6x

Cabernet Sauvignon: Case Study
Dyer Straits Wine Co., a thriving vineyard located on Diamond Mountian, has announced the best cabernet sauvignon wine of the 2014 growing season.
Calistoga, CA – September, 2017 – Dyer Straits Wine Co. is proud to announce that their 2014 Cabernet Sauvignon has aged beautifully and has earned
rave reviews from some of the industries top wine critics.
The 2014 Dyer Vineyard Cabernet Sauvignon is beautifully balanced with the rich flavor of black cherry fruit, delicate hints of lavender and subtle
savory notes. According to Doug Wilder of Purely Domestic Wine Report, "The palate is beautifully poised black fruit on entry with an underlying
chocolate and rich yet sleek brown spices..."
Bill and Dawnine Dyer, who founded Dyer Straits Wine Co. in 1996, attribute the 2014 Cabernet Sauvignon's excellence to the particularly good
growing season. Warm temperatures and ample rain led to an early bloom and long growing season, resulting in good tannin development throughout
the vineyard. ... Show more content on Helpwriting.net ...
In fact, the vineyard thrived so well in 2014 that there was a surplus of Cabernet Franc, allowing Dyer Straits Wine Co. the ability to produce an
outstanding 2014 Cabernet Franc along side their traditional Cabernet Sauvignon.
This vintage truly is the best cabernet sauvignon wine from Dyer Straits Wine Co. According to their website, this is their most graceful wine to date.
Antonio Galloni of Vinous has been quoted as saying, "Dyer remains one of the true undiscovered gems of Napa Valley."
Those interested in tasting this fine wine for themselves may purchase the 2014 Cabernet Sauvignon through their website. For more information
regarding the 2014 Dyer Vineyard Cabernet Sauvignon please contact Dyer Straits Wine Co.

Wine Cellar Myths
Whether you're building a wine cellar in Houston TX or another state, you want to be sure everything is perfect. There are many people around the
world who love wine, but not all of them have a wine cellar in which they can safely store their wine. One of the reasons they may have opted to not
build one could be that they have believed the many myths about wine cellars. What they may not know is that these myths they have chosen to believe
are really just common misconceptions.
Here are five myths people may have believed about wine cellars.
1. Stains are toxic.
While there are some stains out their that are not ideal for use in a wine cellar, there are alternatives to the stains that people consider toxic. Stains
give wine racks a stylish appearance, which is why many people may choose to apply one to their racks. If you want to stain ... Show more content on
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The bigger the refrigerator, the better.
You will most likely want to keep your wine chilled, so that means you'll need a refrigerator. However, this doesn't mean that the refrigerator needs to
be the biggest one on the market. As long as you have a fridge that will keep your wine at the ideal temp, then size does not matter.
5. Wine cellars are expensive.
Wine cellars can be fancy and stylish, but that doesn't mean they have to expensive. There are various wine racks available, as well as companies that
can build you your dream cellar and won't drive you broke.
If you love wine, a cellar would be the perfect addition to your home. You may have been skeptical before, but now that you know the truth about
wine cellars, you may be open to building one. Should you finally make the decision to add a wine cellar to your home, you have many options as to
how may do so.
interested in building a wine cellar in Houston TX? Call Vineyard Wine Cellars at (866) 615–4008 to schedule an appointment to discuss your cellar.
You can also visit us online at www.vineyardwinecellars.com to find out more about our wine storage

The Rhetorical Analysis of вЂњThe Chemistry of Wine MakingвЂќ...
The article "Chemistry of Winemaking: A unique Lecture Demonstration" by L. B. Church of the State University of New York, seeks to demonstrate
how the winemaking process can be used as a teaching tool. Found in the Journal of Chemical Education, the text uses an instructive and formal tone
while discussing the process and how it might relate to the classroom. His rhetoric leans heavily toward the use of logic. Aimed for chemistry teachers,
the article refrains from using step–by–step demonstrations of each and every process, and instead discusses the use of common techniques that could
be used within the framework of Winemaking. By guiding the readers through the general process, the author makes it seem a logical and easy to
implement ... Show more content on Helpwriting.net ...
The author begins by presenting his purpose, which he states explicitly: "This paper proposes to show the very complex series of chemical reactions
present in the preparation of wine can be used as the focal point to illustrate many other general classes of chemical reactions and physical processes"
(Church 174). He continues on to say "The familiarity of most students with the finished product will help to capture and maintain their interest, and
thus encourage them to learn and appreciate the chemistry being illustrated by the winemaking demonstration" (Church 174).The rest of the piece is
devoted to how the project could be implemented, explaining that: Normally wine is started in the fall when the ripe grapes arc harvested. It is not
ready to be tasted until at least the following May–the origin of the young, and often very harsh, 'May Wine.' This time sequence coincides with the
typical school year and thus provides an ideal opportunity to have a continuing demonstration. As the year passes and the course progresses, continued
reference can be made to the various stages of the wine production....
The suggested demonstration of making wine in the classroom and using it as the central point in many discussions of chemical reactions has not been
widely practiced because of local custom, the lack of a near–by vineyard, and the necessary knowledge of just how to make wine. The last point is the
purpose of this paper. (Church 174) It should be noted that the

Supporting and Promoting Iowa Wines in the Market Place
Introduction
In order to support and promote Iowa wines in the market place, the Iowa Wine Growers Association, assisted by the Midwest Grapes and Wines
Industry Institute, has established the Iowa Quality Wine Consortium (IQWC). IQWC will help with consumer awareness and confidence in choosing
Iowa quality wines.
Identifying an Iowa Quality Wine
An Iowa IQ Wine will have the Iowa Quality Wine seal placed on the bottle just above the right corner of main label without covering any information
(Illustrated in the picture on the right)
Wine Evaluation Process
In order to receive the IQ label, Iowa wines submitted need to pass these three categories: chemical analysis, sensory evaluation and label integrity.
Chemical Analysis
The chemical analysis of the wines will be performed by technical staff at Midwest Grapes and Wines Industry Institutes. The chemical analysis
includes the following tests:
Alcohol (OH)
Titratable Acidity (TA)
Volatile Acidity (VA)
Total SO2
Stability
Wines must pass all of these tests in order to undergo sensory evaluation.
Alcohol (OH)
What is it? The Alcohol (OH) test measures the concentration of Ethanol in a wine, which is determined by comparing the boiling points between water
and the wine.
Why is it important? The alcohol is said to be the "soul" of the wine. Therefore, the final taste of the wine depends a lot on the alcohol that is present in
it. Without alcohol, the taste, the smell, and the texture of the wine would be very

Bonny Doon Case Analysis Essay
[Type the company name]
Bonny Doon
Case Analysis
Table of Contents
Introduction1
Industry Analysis1
Firm Analysis2
Strategic Issues3
Evaluation of Alternatives4
Recommendations5
Implementation5
Appendix
Figure 1 – Porter's 5 Forces Model
Figure 2 – Bonny Doon Growth & Distribution
Figure 3 – Implementation Plan

Introduction
Bonny Doon currently has an enviable position in the 1990's Californian wine–producing industry. The company has successfully differentiated itself
from its competition and achieved a first mover advantage in terms of selling "undervalued" wines. However, due to increased rivalry and a changing
and increasingly challenging market, ... Show more content on Helpwriting.net ...
However, Bonny Doon is vulnerable and reliant on its suppliers, as 80% of the firm's grapes are bought from external growers. Bonny Doon requires
unpopular grape varieties and grapes that meet high quality specifications (which decreases agricultural yields and creates a trade–off for growers).
They need to develop long–term relationships with the growers to ensure uniformity and high production quality with respect to the firm's key product
input: grapes. On the other side of the value chain, the firm has preferred small–medium sized distributors for their product. This has enabled them to
retain higher profits, despite selling wine in smaller quantities.
Profitability Analysis
During the last two quarters of 1999–2000, the company has experienced increasing revenues but profit margin contraction. There is insufficient
information disclosure in the financials to source the driving factor. However, the largest driver of sales is through its distributors and Bonny Doon's
EuroDoon products (Figure 2). From a P/L standpoint, we believe that the margin fluctuations can be ignored, with a view of focusing on strategic
initiatives to maximize revenue and the quantity sold. Although there is a need for expansion financing, Grahm (82% ownership) does not want to lose
control of how he produces wine through diluting ownership. Finding an appropriate source of financing continues to be an issue for the company.

The Australian Wine Industry
CONTENT
TitlePage
Introduction В– Background & Issues1 – 2
Financial Analysis3 В– 8
Summary of Financials9 – 13
Significant key opportunities and risks for the company14 – 15 and investors in McGuigan
Other financial and non–financial factors that impact upon 16
McGuigan 's performance and attractiveness as an investment opportunity Limitations of the analysis & implications of these limitations for 17 – 18
any investment decision
Appendix A: References19
Background & Issues
The Mcguigan interest in the Australian Wine Industry goes back four generations. Owner Patrick McGuigan the first of four generations to enter the
wine industry was a dairy farmer by trade.
Percy ... Show more content on Helpwriting.net ...
2.41:1
Quick ratio

2005 ($ '000)2004 ($ '000)2003 ($ '000)
12728+361288+
120698
124905
= 494714
124905
= 3.96:1 2654+332641+
126534
135304
= 461829
135304
= 3.41:1
773+270452+
125028
105775
= 396253
105775
= 3.74:1
Current Cash Debt Coverage Ratio
2005 ($ '000)2004 ($ '000)2003 ($ '000)
2523
124905+135304/2
= 2523

130104.50
= 0.019 times 5768
135304+105775/2
= 5768
120539.50
= 0.047 times (10040)
105775+119523/2
= (10040)
112649
= (0.089) times
Receivables turnover ratio
2005 ($ '000)2004 ($ '000)2003 ($ '000)
320422+47628
120698+ 126534/2
= 368050
123616
= 2.97 times 262025+43683
126534+125028/2
= 305708
125781
= 2.43 times
248381+35069
125028 +87486/2

= 283450
106257
= 2.66 times
Average collection period in days
2005 ($ '000)2004 ($ '000)2003 ($ '000)
365
2.97
= 123 days 365
2.43
= 150 days
365
2.66
= 137 days
Inventory turnover
2005 ($ '000)2004 ($ '000)2003 ($ '000)
(276939)
60018+51176/2
= (276939)
55597
= 4.98 times
(216777)
51176+32271/2
= (216777)
41723.5

= 5.19 times
(209354)
32271+15817/2
= (209354)
24044
= 8.70 times
Average Days in Inventory
2005 ($ '000)2004 ($ '000)2003 ($ '000)
365
4.98
= 73.29 days 365
5.19
= 70.32 days
365
8.70
= 41.95 days
Solvency Ratios
Debt to total assets ratio
2005 ($ '000)2004 ($ '000)2003 ($ '000)

Wine Production Essay examples
Throughout the course of this Investigation, how sugar influences the rate of fermentation and how this in turn, affects the overall quality of wine was
explored. Three wines were produced, each with varying sugar levels. The Investigation was designed so that one wine had a fairly low sugar content;
one had an ideal sugar content and one had a high sugar content. After the fermentation process stopped, a taste test was conducted in order to assess
the quality of the wine. The taste testers were blindfolded in order to reduce the chance of biased opinions. Each taste tester not only sampled each
wine, but also sugar water and tonic water. This enabled the validity of the results to be assessed. It was found that the majority of the... Show more
content on Helpwriting.net ...
During the Investigation, the sugar levels decreased. This was because the sugar was being converted into carbon dioxide, water and most importantly,
the energy required by the yeasts. Further supporting the research, it was found that Wine C, the wine with the greatest alcohol content, experienced
the greatest change in sugar levels throughout, the next highest was Wine B and then finally Wine A, the wine with the least amount of sugar. The
taste test that was conducted also supports this information, with the majority of the taste testers concluding that Wine C had the greatest alcohol
content of the wines, followed by B and finally A.
Although, it is the yeasts present in wine that increase the alcoholic content, yeasts have a certain tolerance level of alcohol; and once this level is
exceeded, the yeasts die and are no longer able to reproduce. Theoretical research has concluded that the tolerance level of yeasts is a 14% alcoholic
content, any level higher than this would cause the yeasts to die off. The wines that were produced during the Investigation, had predicted alcohol
levels of 12%, 14% and 18%. Therefore it was predicted that the 18% alcoholic wine, Wine C, would cause the yeasts to die off first and therefore
the sugar level of the wine would no longer decrease. Through observing the table of results and graph 1, it can be seen that the experimental results
justified these findings. It was found that Wine C's sugar levels

Delemare Vineyard Essay
Delamere Vineyard
Delamere Vineyard
"Delamere Vineyard is a small, integrated winemaking business in Tasmania, specializing in pinot noir (red) and chardonnay (white) wines. Richard
Richardson, Delamere's owner and winemaker, manages and operates the vineyard and winery largely alone. His products have won praise and awards
in the past, but Richardson strives continuously to improve. Delamere competes in the high–priced segment, in which quality is paramount. Richardson
is well equipped as a winemaker––with a Ph.D. in agricultural chemistry and 15 years' experience." (Harvard Business School, 2000) Winemaking is a
very exclusive, yet competitive business that requires great care and understanding of customer demands.
Problem ... Show more content on Helpwriting.net ...
Often, your gut is just plain wrong – because it's subject to biases" (HBR, 2001). Decisions that involve where a company's future is headed and
changes in operations must be made with a clear head, and the long time notion of three heads are better than one should come into play. Richardson
admits that sales is dependent on the quality of the wine. The process of winemaking is difficult to specifically characterize and replicate for consistency.
Richardson has pinpointed some areas in his business where improvement can be made to set his wine apart from the competition while increasing
productivity and sales. His first option involves "consideration to amend winemaking procedures to eliminate the possibility of oxidation as the wine
matured. Excessive contact with oxygen, along with other chemicals, induced compounds called aldehydes, which could create a distinct and
unpleasant flaw in the wine's taste, unforgettable bitter aroma somewhat akin to stale oil, along with an unattractive browning of the color" (Delamere
Vineyard, 2000). This option leads to a constant output of good quality wine. This process will allow
Richardson to attract a large amount of customers through both mail order and wholesalers due to the fact that this process can produce the same type
of wine product every year. Customers tend to feel at ease purchasing wine from distributors who

Vanilla, Cinnamon, And Salt Affect The Rate Of Alcoholic...
Introduction
The question being investigated in this lab is how does vanilla, cinnamon, and salt effect the rate of alcoholic fermentation. Previously, results were
found that the higher sugar concentration, the faster alcoholic fermentation will occur.Yeast is a single celled fungus that goes through alcoholic
fermentation when given glucose to make energy. Alcoholic Fermentation is a biological process that releases energy from food molecules. NADH and
pyruvate acids are inputted into the cell, and alcohol, carbon dioxide, and NAD+ are released. The release of Co2 is what makes bread rise. Yeastgoes
through alcoholic fermentation by consuming all of the sugar around it. The sugar helps fermentation occur, and as a result, the yeast releases Co2.
The ingredients going to be used in this lab will be vanilla, ... Show more content on Helpwriting.net ...
Vanilla has a sugar content of 0.5 grams per 1 tsp. ВЅ of a tsp will be used in this experiment, so there is 0.25 grams of sugar in the vanilla ingredient.
(https://ndb.nal.usda.gov/ndb/search/list?qlookup=02050) For salt, there is 0 grams of sugar in any ratio. (https://ndb.nal.usda.gov/ndb/search
/list?qlookup=02047) Finally, cinnamon has a sugar content of 0.1 grams per 1tsp. ВЅ tsp will be used in this experiment, so a total of 0.05 grams of
sugar will be present in the cinnamon. Cinnamon has antifungal properties, considering yeast is a fungus, the cinnamon shouldn't produce many
bubbles. (https://ndb.nal.usda.gov/ndb/search/list?qlookup=02010) Vanilla extract should increase the rate of fermentation the most because it
contains the most sugar. Sugar, specifically glucose, speeds up the rate of alcoholic fermentation. Salt should have the slowest rate of fermentation as it
has

The Study Of Wine Making
The study of wine making is known as Vinification. Traditional wine making process includes: i) harvesting fresh grapes; ii) crushing and pressing
grapes to get grape must; iii) fermentation; iv) clarification to get rid of undesired residue; v) bottling to sell immediately or aging to sell later.
Fermentation is the process during which introduces microorganism artificially. Fermentation usually consists of two steps, alcoholic fermentation
(AF), which is assisted by yeast to create alcohol, and malolactic fermentation (MLF) which requires lactic acid bacteria (1). MLF turns malic acid into
lactic acid and carbon dioxide (2). Fermentation is a well–controlled process, including yeast and bacteria selection, inoculation strategy and
surrounding environment, which all play a crucial role in final wine's characteristics, stability and quality, which affects its marketing value (3). Good
wine has not only good taste and aroma, but also attractive color for people to admire. Furthermore, this process is related to customer's health as
fermentation changes the chemical components and nutrition components of the wine. Traditional fermentation is carried out by yeast's AF first and
bacteria's MLF starts at the end of AF (1). My main paper takes another approach by co–inoculating both yeast and bacteria to let AF and MLF happens
together to shorten overall fermentation time and test the fermentation dynamics and chemical composition of red wine. The commercial red wine for
study in

Essay on Australian Wine
Wine it is a fundamental component of many Australian's day to day life, being closely related with both business and pleasure. Whether it be a quiet
drink on a Friday night to a career in wine manufacturing, wine affects the lives of many daily. Not only does wine affect the individuals of Australia,
it forms a lucrative industry, employing 28000 people in both winemaking and grape growing (2006 Census of Australia), with Australia being ranked
consistently as one of the top ten wine producers in the world. Wine production is a growing industry, with exports totalling $2.87 billion in 2006–2007
an increase of 4.4 percent over the previous year. Annually, Australia produces 1.4 billion litres of wine (Australian Government, 2010).... Show more
content on Helpwriting.net ...
Fermentation is a process that has two distinct phases, these being; primary and secondary fermentation. Primary fermentation focuses on the addition of
yeast to crushed grapes. The yeasts multiply, via asexual reproduction, enabling the sugars found in grapes; glucose and fructose, to convert into
ethanol and carbon dioxide (author unknown, 2005), as seen below:
Glucoseпѓ Ethanol+Carbon Dioxide+Energy
C6H12O6пѓ 2CH3CH2OH+2CO2+Energy
Figure 2: equation for the fermentation process
Author Unknown, 2010
Therefore the greater the amount of sugar added to the grape juice (before fermentation), the greater the alcohol content at the end of the process. The
carbon dioxide produced is released into the atmosphere, whereas the ethanol is harnessed into the mixture.
After the wine has undergone primary fermentation, secondary fermentation begins. During secondary fermentation, the wine is sealed into an air–tight
container, prohibiting the entry of any new sources of oxygen. This stage of fermentation occurs much more slowly and allows the wine to further
improve its general flavour and aroma. This allows yeast to concentrate on fermenting over reproducing as oxygen is no longer available. The yeasts
will stop fermenting, once the alcohol content of the wine reaches a concentration of fourteen percent. This is because the yeasts can no longer survive
in

Unique Marketing Of Wine Tours / Training / Education
Founded in 1966, Robert Mondavi launched his namesake winery in Oakville, California and went on to become one of the most prominent names in
premium wines in the United States in addition to establishing a significant presence on the world stage. A pioneer in the use of new technologies,
wine education, and unique marketing, Mondavi established himself as a well–known name in the wine industry.
Mondavi's success from its founding to the late twentieth century can be attributed to a number of factors. A VRIO Analysis (See Figure 1 VRIO
Analysis) shows some of the distinct resources and capabilities that Mondavi employed that helped attribute significantly to his success over the years.
Resource/CapabilityValueRarityInimitability... Show more content on Helpwriting.net ...
Each of these, at the time, would have fit the requirements to make Mondavi more competitive from a VRIO perspective, at least over the short term.
Each clearly added value to the production of wine, would be considered rare and temporarily inimitable as these were often pioneered by Mondavi,
and were certainly exploited by the company for their various wines. Unfortunately, each of these, although pioneered by Mondavi, were eventually
replicable by rivals in the industry as well as new entrants.
What was more substantial to the success of the company in the early stages were the capabilities and resources that were sustainable over the long
term that helped to provide an edge over the competition. The use of a gravity flow system at the Oakville location to move the juice to the fermentation
tanks added to operational efficiency, reduced costs, and would have been difficult to reproduce due to the capital requirements. Also, partnering with
other international winemakers would have required an established reputation and brand that would not be easily attainable and take years to attain. As
for the advanced marketing, the wine tours, education, and ads in fine wine magazines – these all would have required substantial capital to make this
achievable by others; certainly inimitable by any new entrant. And lastly, to improve the quality of the wine and the aging process, the purchasing of
French Oak Barrels would have also have been

Acids And Its Effect On The Wine Industry
I know that the topic of acids in wines have been discussed many times in our wine circles. It is important to realize that both good and bad acids
exist in the wines that we drink. Let 's look at acids in wines and their effects on the final product that we all enjoy so much.
The relative amounts of tartaric and malic acids vary depending on the grape variety and on where the grapes are grown. For example, in Burgundy,
the Chardonnay has a lower concentration of malic acid than a Chardonnay grown in the Napa Valley of California.
Both tartaric and malic acids are nonvolatile which means that they do not evaporate or boil off when wine is heated. An example of a Volatile acid in
wine is acetic acid (vinegar). Acetic acid does boil off when heated, and is undesirable in wine. Volatile acidity of 0.03
–0.06% is produced during
fermentation and is considered a normal level.
Tartaric and malic acids are produced by grapes as they develop. In warm climates, these acids are lost through the biochemical process of
respiration. Grapes grown in warmer climates have lower acidity than grapes grown in cooler environments For example, Chablis (France) produces
grapes with high acid because the climate is very cool, while Napa Valley produces grapes with lower acidity because the climate is warmer.
Sugar production in a cold verses warm climates is completely opposite of acid production. The warmer the climate the higher the sugar content of the
grapes. Australia verses

Different Types Of Grapes That Are Used For My Favorite Wines
As weird as it sounds, wine was always a part of my life growing up. I would see my parents, aunts and uncles drinking it every Sunday at my
Grandmas. When I turned 21, my mom was so excited to take me to my first wine tasting. Now, whenever I go home to visit, my mom and I make
sure to go for a winetasting. I decided to use this project as an opportunity to learn about the different types of grapes that are used for my favorite
wines.
"There are over 8000 known and named varieties of grapes, but only 60 are good for wine making (Wine Institute, 12). These facts go to show just
how important grapes are to wine making. Not ever grape is meant to go in wine. To get the right flavor, and color, the wine maker must strategically
plant and ... Show more content on Helpwriting.net ...
Tannins are usually only used in red wine, to give it color, so the stem and skin is very important in the making of red wine. (Snyder, n.d.). As
stated above, certain types of wine are made with certain grapes. Most white wines are made with light colored grapes. They can also be made
from black grapes, because the juice in these grapes is clear, (Snyder, n.d.). White wines can be dry or sweet. Some examples of dry white wines
are Chardonnay, Pinot Grigio and my personal favorite Sauvignon Blanc. Red wines are made from grapes with a darker tint, red or blue. Most
grapes have clear juices, so to make the wine red, the skin has to remain in the juices during fermentation, (Snyder, n.d.). These dark tints can be
seen in popular red wines, like Merlot, Pinot Noir and Cabernet. The difference in making the two wines is that with red wine, there is more
pressing of the grapes, to release tannins and color, (OregonWines.com staff, 2016). Another difference is what the wine is aged in. Most red wines
are aged in oak. "Oak helps intensify and it adds richness to the wine," (OregonWines.com staff, 2016). Another type of wine that is RosГ©. RosГ©
wines are made from black grapes (Snyder, n.d.). RosГ©'s have a light pink color. RosГ©'s are not red because the grape skins are removed after a few
hours after contact (Snyder, n.d.). The skins soak just

Origin Of The Wine Equalisation Tax
Introduction Wine production is a major industry in Australia that is vital to the nation's economy. In Australia, wine is subject to two taxes. Wine is
subject to the Goods and Services Tax as well as the Wine Equalisation Tax. The Wine Equalisation tax is a values
–based tax that is placed on all wine
that is consumed in Australia (Wine Equalisation Tax, 2015). It applies to all grape wine and grape wine products that have a minimum alcoholic
volume of 1.15% (Wine Equalisation Tax, 2015). Furthermore, it affects wine manufacturers, wholesalers, and importers (Goods and Services Tax,
2015). Though it may seem odd to implement an additional tax to a specific group of products, the wine industry has been subject this type of tax
since 1930. ... Show more content on Helpwriting.net ...
Clearly, wine taxation is a complicated process.
History of the Wine Equalisation tax Interestingly, the Australian wine industry has been subject to a variety of supplemental taxes since as early
as 1930 (Lang, 1999). In 1930 a general sales tax of 2.5 per cent was applied to Australian wine (Stubbs 2013). This sparked an outrage among
winemakers. The winemakers were frustrated because beer was one of the few items that was exempt from the tax, and they felt that wine should be
exempt as well (Stubbs, 2013). However, the winemakers failed to realize that beer was not included in this sales tax because it was already subject to
the excise tax (Stubbs, 2013). Fortunately for the wine makers, they were able to persuade the government to remove this tax on wine. As a result,
Australian wine was added to the list of exempt items in 1931. Australian wine then remained tax–free for several decades. The next tax on Australian
wine occurred in 1970 when the federal budget proposed to place a moderate excise of fifty cents per gallon on locally produced grape wine as a
result of increased wine consumption (Stubbs, 2013). Another possible explanation for this tax on wine was to take advantage of the profitability of
this industry, as well as to be fair to the heavily taxed beer industry (Stubbs, 2013). In addition to the tax on local wine, this proposal also included an
increase of fifty cents per gallon on imported wine. This

The Etruscans: Italian Wine Industry Of The Modern Day
Italian Wine
The Etruscans were a group of people who settled in Central Italy, known for founding the wine industry of the modern day. The Etruscans took the
grapevine introduced by the Greeks, cultivated it into highly desirable wines, and really improved winemaking.
The Greeks, who settled in southern Italy and Sicily, shared the art of wine–growing to Italy. They were so impressed with Italy's mild climate, which
was perfect for producing wines, that they called Italy, Oenotria, or the land of trained vines. The Etruscans, who settled in central
Italy, also produced wines.
Because, the population in Rome grew widely demand for wine increased greatly.The Romans loved their wine so much they drank it with just about
every meal. Sense

Mondavi Analysis
Robert Mondavi and the Wine Industry Analysis EXECUTIVE SUMMARY The Robert Mondavi Winery became one of America's most innovative,
high–quality winemakers in the late 1960s and early 1970s. There are over 1 million wine producers worldwide and no winery accounted for more
than 1% of global retail sales. Because of this and the fact that there are many substitutes, there is an issue to try to gain economies of scale and
become a leader in the wine market. Wine tends to stay it its local region, which makes it harder to compete with its substitutes. In the strategic
analysis portion of this case analysis, we discuss Porter's Five Forces and how they affect the Robert Mondavi Winery. We conclude that in order for
the winery to stay... Show more content on Helpwriting.net ...
Wine consumers hardly think about price when it comes to buying. For the lower grad cheaper wines, the power of the buyer is greater; but when
in comes to premium brands of wine, the power of the buyer is low. 4. Threat of New Entrants The treat of new entrants is low. The cost to start a
vineyard is really expensive. Most wine firms have been around for a while and are some sort of family business or a major corporation. So their
industry know–how, economies of scale advantage, and learning curve cost advantage makes them hard to imitate. Plus when you start a vineyard,
there is no payback for at least five years. 5. Threat of Substitute Products The treat of substitute products is high for the wine industry in general.
Wine is not the number one alcoholic beverage in the world. Consumers drink beer, liquor, distilled spirits, and other drinks when wanting to
consume alcohol. Vineyards are now being bought out buy liquor and beer companies, such as Gallo and Diageo. There are many substitute
products for wine. PROPOSED SOLUTIONS In 2001 there were over 1 million wine producers worldwide, and no firm accounted for more than 1%
of global retail sales. Because of this, it would be nearly impossible for the Robert Mondavi winery to dominate sales in any region. Due to Mondavi's
efforts, the winery became one of America's most innovative,

Enzymes in Wine Making
Enzymes are biological catalysts which speeds up chemical reactions without being used up. There are three main factors which affect enzyme activity,
and determines if their rate of reaction which are; sufficient energy (temperature), the pH, and the concentration. When there is a reaction, there must be
energy around, the higher the energy, the faster the reaction because the particles will move faster therefore the chance of the particles to collide into
each other will increase. However, if the temperature is too high or too low, theenzyme would denature and it will no longer work. This is similar to
the pH; each enzyme will have a different optimal pH (a pH which an enzyme works best at) but if the pH is too high or too low, it will change shape
and denature. Lastly as the concentration increases, so does the rate of reaction since more concentration means that there are more particles to react
with. "To have a chemical reaction, there must be a least amount of energy which is called activation energy and enzymes help lower the activation
energy therefore the speed of the reaction will increase". People made wine for a long time without the help of enzymes in the winemaking process, but
now pectinase is used around the winemaking society which enhances the process of wine making, however, there are limitations to use this enzyme.
In this essay, the conditions that pectinase will need to be in will be analysed, and it's affects economics and society.
Pectinase is

Sonoma Wine Country Essay
5 Wine Country Options After Wild Fires Take a Toll
Considering the effects of the recent wildfire outbreaks that ravaged the counties on Napa and Sonoma, wine connoisseurs have had to discover a
number of other comparable vacation tours around the country for their wine going pleasures.
Although Napa and Sonoma Valleys will forever remain world famous, it should be noted that alternative tour options are on the rise and surprisingly
satisfying. While efforts are ongoing to build and replant our most famous wine country, we will explore great alternatives for wine lovers
everywhere. If you are therefore looking for a great getaway to savor some of the best wines of the country, which also upholds the well–known
standards of Napa and Sonoma, you should consider one of these options:________________________________________
1. Willamette ... Show more content on Helpwriting.net ...
This option makes our list of other great options to Napa and Sonoma because many wine enthusiasts really do not realize exactly how good this
region can be. With a surplus of wineries across its three lakes, this area remains remarkable in its wine production capabilities and standards. Free
from some of the tourist overrun that so many other regions are known for, the lake views are also breathtaking and other worldly and will surely
leave you with memories that will linger on.
Learn more and book a tour here: Finger Lakes Wine Tour
________________________________________
5. Smith Mountain Lake, Va.
Lastly, you would also find a number of exciting wineries in the Central Virginia area that are worth your time. This region is a "treasure trove" for
Viognier, Cabernet Franc and Chambourcin. Roanoke area offers just shy of 16 wineries. You'll find that you would be able to unwind and relax on
the lake as you also relish the great taste its wineries have to offer.
A couple of suggested visits: Ramulose Ridge Vineyards and Valhalla

Napa Valley Research Paper
Napa County is situated in the northern part of the San Pablo Bay, in northern California. Napa Valley has a variety of wineries not to mention the
beautiful scenery. It is famous for topping the list of wine areas alongside France winning the "Judgment of Paris" in 1976. It is also a producer of
numerous crops but mostly known because of Napa wineries.
Napa Valley Overview
The size of Napa County is about 485, 120 acres, with vineyards occupying a tenth of this land. In California, this translates to about 4% when it comes
to production of wine. From the small scale operations to the large–scale distributors, there are about 300 wineries. A percentage of these opened more
recently while the histories of some even date back to the 1800's. The new wineries have modern facilities ensuring small quantities of highly soughed
wines.
Millions of visitors visit the Napa ... Show more content on Helpwriting.net ...
In 1858, a commercial vineyard was established which was also the first in the Napa Valley. In St. Helena, the commercial winery was established in
Napa Valley by Charles Krug in 1861.
The Geographical Location
On the western and northern side, the valley basin is surrounded by a Mountain Range and the Vaca Mountains on the East. In between the ranges,
there are other smaller valleys. At Mount Saint Helena, mostly at the floor, the basin of Napa Valley slowly rises to 110 m above the sea level from
the southern end to the northern end. In the middle of the valley basin, Rutherford Bench, lies the Rutherford American Viticulture Areas. Also, the
Oakville lies on the floor of the valley.
It is common to find sediments displaced in the soil mostly in the southern part of the valley. Sediments can be deposited by retreats of the Bay and
advances from the San Pablo Bay. Volcanic lava and ash are components of the soil found in the north of the valley end, in large

Chemistry : The Chemistry Of Winemaking
The Chemistry of Winemaking Whether one wants to believe it or not, our lives are surrounded by chemistry. From toasting a piece of bread in the
morning to turning on our vehicles to go to work, without chemistry, none of this would be possible. This notion is especially true in the production of
wine. Although one can simply just buy a bottle of wine right off the shelf, there is a lot of work that goes into producing fine wine. In order to
produce wine, there are plenty of chemical steps that occur before it is bottled and distributed in order to sell. In order to understand exactly how wine
is produced, one must go all the way back to it's main component – fruit. In many cases, wine's main component is grapes. Grapes are grown on a ...
Show more content on Helpwriting.net ...
Once the stems are removed, thee bunches of grapes are transferred by a conveyor belt to a tank, in which they are then pumped into a vessel that is
designed for fermentation. As previously stated, fermentation, defined as an enzymatically controlled anaerobic breakdown of an energy–rich
compound, is what transformed grape juice into wine. This is where the color of wine takes place. If one wants to make red wine, the grapes
would be fermented with their skin in tact; if one would like to make white wine, the grapes are pressed, separating the skin and juice from the
grapes and are then fermented. Depending on the winery, the grapes are either mechanically pressed or foot trodden, popularly known as crushing
the grapes by stepping on them with one's bare feet. Sulfur dioxide is added during this process in order to ensure that the mixture does not oxides
and it also inhibits microbial activity. The addition of sulfur dioxide has been around for quite some time. According to Pat Henderson, "[s]ulfur
dioxide was first used in winemaking when the Romans discovered that if you burn candles made of sulfur inside empty wine vessels it would keep
them fresh and prevent them gaining a vinegar smell." The process of pressing in continued over a period of time to ensure that there is no bacterial
growth on the surface of the mixture. After the mixture has been fully pressed, it is then transferred into a stainless steel tank in

Global Wine Wars Essay
1.Briefly describe the changing economic geography of the global wine industry in terms of production, distribution and consumption.
The Global wine industry has undergone a monumental change in terms consumer demand and more importantly in the ways it is produced and sold.
The consumption, distribution and production has migrated away from the restrictions and regulations of the Old World to the New World ways of
smart marketing, branding and serving to customers preferences.
Middle ages emerged as the time when Europe served as the niche market for premium wine. But by and larger grape growing and wine making
gradually became a fragmented business. Up to mid 20th century, wine was predominantly produced in European countries ... Show more content on
Helpwriting.net ...
It soon became home to premium and super premium wines. The standards and quality of the wines produced helped France gain a reputation in global
wine industry. France beat easily other countries in terms of import value.
Lastly, French producers were able to increase production and expand into the global market, as they took advantage of the fact that they were the first
to experience technology and innovations such as glass bottles, pasteurization and so on.
3.What theory or theories of trade best explain the French wineries' ability to develop their industry of wine in the 18th century?
The trade theory that best explains the development of wine industry in France is "mercantilism". Traditionally, wine was sold in bulk to merchant
traders– nГ©gociants in France. Another trade theory was "Absolute advantage" to some extent. By mid 18th century grape growing and winemaking
supported 1.5 million families and an equal number in wine related businesses. It was the country's second largest export. France, as an early entrant
into the wine industry, accrued First–mover advantages by becoming the first niche market for premium wines and thus gaining Economies of
Learning. The French government defined regulations and boundaries and codified them under the Appellation d'Origin ControllГ©e (AOC) laws of
1935. These set the standards for vineyards and wine makers in terms of varieties yields required growing practices and so on. Later, other wine
regions of France

Case Study Of Saint Chinian
Saint Chinian, a vineyard you must visit
Talking about vineyards and one of the first names that comes to my mind is of Saint Chinian, a small and beautiful village located in South France.
It has a dry and Mediterranean climate which is best suited for vineyards. It boasts of some of the most famous vineyards and even has a famous wine
named after it, called the Saint–Chinian wine which is produced from here only. The vines that are planted on the slopes of the hills surrounding this
exotic place produce some of the very high quality wines you would find in the entire world. Saint Chinian is known mainly for its roses, and the
unusual whites. The maximum numbers of the vines planted are of reds and roses which are called Grenache, Syrah, and Mouvedre. The rest is white
and are named Grenache Blanc, Marsanne, Roussanne Carignan, Clairette, Viognier, Bourboulenc, and more. Here's a bit on the different varieties of
the Mediterranean wine.
Grenache Noir produces wines with aromatics of raspberry & red fruits and mixed spice with rounded tannins.
Syrah produces wines with intense aromatics of blackberry fruits, pepper spice and violets, and gives great color and structure.
MourvГЁdre loves the heat and produces full–bodied wines with intense tannins, peppery spice aromatics & blackberry fruit aromatics.
Carignan Noir ... Show more content on Helpwriting.net ...
You will be able to see the vineyard along with the winemaking facility, not to forget the process of making wine and even visit the estate. If
interested, you will be invited to a private room for wine tasting in each of the facilities. You can buy the wines you like there and then the best part
about the vineyards in St Chinian is that all the wine that you may have tasted during your trip can be exported to your country, no matter you want a
few bottles or a larger quantity in the boxes. Many tours also include a three course lunch at the Vineyard. Exciting, isn't

Port Douglas
Snugly fit between natural splendour, Great Barrier Reef and Daintree Rainforest, Port Douglas has its own charm that grows on you. What to do in
Port Douglas?
Here are some exciting things to do in Port Douglas:
For an intoxicating experience, visit the Shannavale Tropical Fruit Winery. Tease your taste buds with an impressive array of tropical fruit flavoured
wines, and enjoy a personalized wine tasting tour by the owners.
Experience the magic of 4 different types of habitat–rainforests, wetlands, woodlands and grasslands at the Rainforest Habitat Wildlife Sanctuary. Enjoy
180 different species in this one sanctuary and marvel at their uniqueness.
Walking on 4 Mile Beach. This beach with firm sand has been used for, horse,... Show more content on Helpwriting.net ...
This is a sure shot winner!
Another way to enjoy the bird view, is to go hot air ballooning. Soak in the quietness and the feeling that you are floating!
Enjoy a luxurious shopping spree and the reef cruises at the Marian Mirage, with shops on one side and the beautiful marina on the other side. You
have some of the best restaurants, shops at your disposal.
Port Douglas is well known for its style and sophistication. Visitors can choose from stunning sailboats or luxury yachts, to the ultimate in high tech
marine on the wave piercing catamarans.
Port Douglas, offers you more then you can imagine – an enticing combination of sophistication and relaxed village life. Plan your trip around this
wonderful place and enjoy the thrills this place has to offer.
If you are looking for an escape from the hustle and bustle of Sydney, Port Douglas is your perfect choice. And don't feel that you'll be left out of the
action, because the place is well serviced with sailing, diving, snorkelling and fishing tours to the Great Barrier Reef, as well as tours to the Daintree

Rainforest and the Northern Outback. So it's the best of both

Wine : A Good One And Health Benefits Of Wine
Wine – How to Pick a Good One and Health Benefits of Wine
A good bottle of vino can be more than the perfect dinner accompaniment. It can also boost your health with a dose of antioxidants! For the
uninitiated, the world of wine can be overwhelming but that's no reason to stay away! This primer will help you figure out what to look for so you
can find a bottle that is delicious and healthful.
Healthy Moderation
Research consistently shows that drinking a moderate amount of wine can be beneficial. The American Heart Association defines a moderate amount as
a 4 ounce serving once or twice a day. However, drinking 2 glasses per day adds up to 14 drinks per week, a bit excessive considering that the CDC
classifies heavy drinking as 8 drinks a week for women and 15 for men. Since a standard bottle of wine holds about 6 servings, a good balance may be
to drink about 1 bottle a week.
Drinking wine may help prevent heart attack and lower the risk of heart disease. Some evidence also shows that it may lower the risk of type 2
diabetes, stroke, cataracts, and colon cancer. In addition, it may protect cognitive function by slowing brain decline and also may generally promote
longevity. Check out this article from Food and Wine to read about the evidence supporting these claims.
Choosing Wine
1.Find a good source
If you have a specialty wine shop nearby, pay them a visit. Wine stores generally have knowledgeable employees and may offer tastings. Ask
employees for

The French Paradox Of Cholesterol And Saturated Fat Diet
The French paradox is a slogan which was first used in the 1980's to summarize the observation of low Coronary Heart Disease (CHD) rates, as
shown in figure 1, of the French despite their dangerously high intake of dietary cholesterol and saturated fat (FerriГЁres, 2004). The French acquire
approximately 38% of their energy from fat with 16% of that being saturated fat. This is in contradiction to the widely known and proved hypothesis
that a high consumption of fat is a major factor in CHD. This paradox implies a significant possibility: There is an additional factor in the French diet
that alleviates the risks associated with a high fat diet. Ryan Fujiu believes that it is the regular consumption of red wine that diminishes the dangers of
a high fat diet. He states that: "The health benefits of red wine have come to light in recent years. Hope is on the horizon, and it may be in your
glass" ref. This topic is highly controversial as there are also detriments to the consumption of alcohol. There has been much debate about this issue
for the last two decades. In order to make a plausible decision on Ryan's statement, this report will look at the advantages and disadvantages of red
wine by analysing chemicals present in wine and their effects on the human body. During the wine making process various chemicals are added, so it
is necessary to look at the wine making process first to come up with a plausible decision for Ryan's statement.
Wine making is an 8 step process as

Wine Review Research Paper
How wine reviews should be: Why reviews are educational but satisfying
It is actually fun to read a lot of articles and blogs about different wine reviews. Aside from it being educational to most of us who would love to
know which wine tastes better or which wine is bad for some, indeed learning will help you achieve in becoming one of the best wine teacher and
enthusiast.
In reality, many wine enthusiasts did not start liking wine when they were still childhood nor a teenager. Some actually started to like wine when they
got aged while some luckily able to love them when they were still young in twenties. Nevertheless that fact that we still experienced the taste and
knowledge about wines still makes us more grateful to know how such wines ... Show more content on Helpwriting.net ...
How a good wine should be reviewed
There are also a lot of things to take note about making a great review on wines. Aside from scoring it which is very popular for most wine
connoisseur, many will be able to know how wines age and to breathing wines; why there are wines that become better when age while other turn to
vinegar; why wines in need to be decanted and other wine review benefits. Indeed there is a lot better to know more about wine these days, thanks to
these gold reviews.
Why scoring wines should be different
Wine is a known product of human passion and scoring it through its taste alone write a little description of how wine is to be tasted. A lot of wine
bloggers and writers also become passionate in writing reviews about wine. In order to fully understand and appreciate wine, many of us should also
know who made it and what meaning it truly entails upon making the said wine. A wine becomes very meaningful when we know some of its history
and elements on how it was mixed and created, making it more enjoyable to taste and build such experience to taste

The Global Wine Industry

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The Global Wine Industry