Sustainable viticulture and winery practices in California: What is it, and do customers care?

Case report

(3726) Views  (1258) Full article downloads

Authors: Gary Zucca, David E Smith, Darryl J Mitry

Published Date June 2009 Volume 2009:1 Pages 189 - 194

DOI: http://dx.doi.org/10.2147/IJWR.S5788

Gary Zucca^1,2, David E Smith^3,4, Darryl J Mitry^5,6

¹National University, Stockton, CA, USA; ²Owner and Winemaker, Zucca Mountain Vineyards, Vallecito, CA, USA; ³National University, Costa Mesa, CA, USA; ⁴Copenhagen Business School, Copenhagen, Denmark; ⁵Graduate School Faculty, Norwich University, Northfield, VT, USA; ⁶National University, San Diego, CA, USA

Abstract: Producers in the wine industry are increasingly competing in the area of product differentiation. The focus of this article is product differentiation via sustainable viticulture and consumer perception. The authors report on their independent research, assess previous findings in the literature, and examine the industry trends. The study concludes with important observations on wine consumer perceptions of sustainable practices in the wine industry and implications for industry practices and product development.

Keywords: California, biologique, organic, biodynamic, sustainable

Other articles by Professor David Smith