Online popularity as a development factor for cooperatives in the winegrowing sector.

Spain is a global leader in the wine sector in terms of production capacity, which is in stark contrast to its low domestic wine consumption. This situation forces Spanish producers to develop a clear focus on exports. Traditionally, the business model in Spain has been based on low prices, high volumes, and a strong dependence on traditional markets, which places Spain at a clear competitive disadvantage in terms of value. Given these commercial challenges in this sector, where cooperatives play a central role, information and communication technologies, particularly websites, offer a source of competitive advantage. The main aim of this research is to analyze the organizational factors and commercial features that are associated with the online popularity of wine producers. This study seeks to verify the influence of organizational aspects (company size and integration), commercial features (sales of bottled wine, internationalization, and organic certification), and website quality on the popularity of corporate websites. The analysis was conducted using fuzzy-set qualitative comparative analysis (fsQCA). The results reveal that the number of website visits is positively related to business integration, organic certification, export activity, website quality, and the marketing of bottled wine.

Copper dynamics in vineyard topsoils as affected by the supply of aerated compost tea: Insights from a batch experiment.

Aerated compost teas (ACTs) are rich in soluble humic substances (SHS) that have high affinity for metals, notably Cu. Using a batch experiment, we measured the extent to which two ACTs altered Cu dynamics in vineyard topsoils one day and 21 days after their addition. Soils were extracted with 0.01 M KCl, and total Cu concentration, free Cu ion fraction and size distribution of Cu ligands were measured in the extraction solution to assess the impact of ACT on the mobility of Cu. Diffusive gradient in thin film (DGT) measurements were carried out to assess the effect of ACT on Cu bioavailability, and the dissociation rate of Cu-SHS complexes was measured. The results revealed that ACT increased the mobility of Cu from a factor 1.2 to 5.8 depending on the soil, the ACT and the incubation time. Cu mobilization was associated with an increase in absorbance at 254 nm and a decrease in the free Cu ion fraction in the KCl extract. Associated with the strong agreement between the size distribution of SHS and that of Cu ligands in the KCl extract of soils treated with ACT, these results showed that Cu was mobilized through complexation by the SHS present in ACTs. A fraction of the SHS supplied with ACTs sorbed onto the soil constituents, notably in calcareous soils where this fraction reached 86% for ACT B. Between 15% and 50% of the SHS remaining in solution degraded between day one and day 21 under the presumed action of microflora. This explains why the Cu mobilization efficiency of ACTs was on average lower in calcareous soils than in non-calcareous soils, and decreased with time. Lastly, ACT increased the bioavailability of Cu in soils from a factor 1.3 to 4.2, due to the relatively high dissociation rate of Cu-SHS complexes.

Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions.

The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor. In wine fermentation, fungi contribute more sensory-active biochemical compounds than bacteria. In this study, we employed amplicon sequencing to measure samples from the spontaneous fermentation process of cabernet sauvignon wines from two wine-growing regions in China to study the diversity and structural evolution of fungi during spontaneous fermentation and analyze the correlation between fungi and volatile compounds. The results showed significant differences in fungal community structure and diversity in cabernet sauvignon musts from different geographical origins, and these differences affected the flavor quality of the wines. As alcoholic fermentation progressed, Saccharomyces became the dominant fungal genus and reshaped the fungal community structure, and the diversity of the fungal community decreased. However, the fungal communities of each wine-growing region remained distinct throughout the fermentation process. Furthermore, the correlation between the fungal community and volatile compounds indicated that wine is a product of fermentation involving multiple fungal genera, and the flavor is influenced by a variety of fungi. Our study enhances the comprehension of fungal communities in Chinese wine-growing regions, explaining the regulatory role of wine-related fungal microorganisms in wine flavor.