Back to Journals » International Journal of Wine Research » Volume 1

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

Authors Zucca G, Smith D, Mitry DJ

Published 19 June 2009 Volume 2009:1 Pages 189—194

DOI https://doi.org/10.2147/IJWR.S5788

Review by Single-blind

Peer reviewer comments 3

Gary Zucca1,2, David E Smith3,4, Darryl J Mitry5,6

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

Creative Commons License This work is published and licensed by Dove Medical Press Limited. The full terms of this license are available at https://www.dovepress.com/terms.php and incorporate the Creative Commons Attribution - Non Commercial (unported, v3.0) License. By accessing the work you hereby accept the Terms. Non-commercial uses of the work are permitted without any further permission from Dove Medical Press Limited, provided the work is properly attributed. For permission for commercial use of this work, please see paragraphs 4.2 and 5 of our Terms.

Download Article [PDF]