Is the Baja California, Mexico, Wine Industry a Cluster?

Trejo‐Pech, Carlos Omar; Arellano-Sada, Rodrigo; Coelho, Alfredo Manuel; Weldon, Richard N.

doi:10.1093/ajae/aar080

Cited by 10 publications

(7 citation statements)

References 2 publications

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“…Table 1 shows the main grape varieties cultivated in Baja California (CMV, 2015;Meraz-Ruiz, 2015). Finally, the wine industry cluster of Baja California has developed as highly competitive, characterized by some features (OIV, 2010;Trejo-Pech et al, 2012):…”

Section: The Wine Industry Cluster Of Baja Californiamentioning

confidence: 99%

“…Trejo-Pech, Arellano-Sada, Coelho, and Weldon (2012) ask whether the winery region of Baja California in Mexico can be considered a wine industry cluster. These authors concluded that Baja California must be considered a successful industry cluster (Trejo-Pech et al, 2012). Accordingly, the theoretical perspective adopted in this research is the industry cluster approach (Porter, 1998a(Porter, , 1998b.…”

Section: Introductionmentioning

confidence: 99%

“…A Mediterranean climate makes Baja California the region best suited to produce highquality grapes, supplying more than 85% of total Mexican wine through 350 wine labels and 2 million cases equivalent to a value of 378 million Mexican pesos (Consejo Mexicano Vitivinícola [CMV], 2018; González-Andrade, 2015; Secretaria de Fomento Agropecuario [SEFOA], 2011). Ensenada, Tecate, and Tijuana are the most important wine-producing locations in Baja California, where numerous wineries and other supporting firms make up the region's wine industry cluster (González-Andrade, 2015;Trejo-Pech et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…However, there are many other examples in the literature on wine industry clusters in the world (Trejo-Pech et al, 2012): Baja California (Mexico), Barossa Valley (Australia), Champagne and Bordeaux (France), Colchagua Valley (Chile), Mendoza (Argentina), Napa Valley (United States), and Rioja (Spain).The wine industry cluster of Baja California possesses some specific features that make it rather different from other clusters, mainly soil minerality and salinity, grapevine sweetness, and environmental and legal conditions. These features have allowed Baja California to gain an international reputation for the quality of its wine (González-Andrade, 2015;López, House, & Trejo-Pech, 2010;Trejo-Pech et al, 2012). Indeed, the climate in Baja California particularly favors high-quality crops, ensuring a successful industry cluster (SEFOA, 2011).…”

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High-Performance Level and Technology Management Among Winery Firms in the Wine Industry Cluster of Baja California: A Fsqca Approach

2021

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This paper analyzes how wineries in the wine industry cluster of Baja California in Mexico achieve a high-performance level and engage in technology management. The study uses the fuzzy-set qualitative comparative analysis approach to inquire into the necessary and sufficient conditions for firms in this industry cluster to attain a high-performance level. Our research hypothesis suggests that the presence of some resources (conditions) in the wine industry cluster of Baja California is a necessary and sufficient condition (set-theoretic relations) to achieve a high-performance level (outcome). Accordingly, this study examines the causal complexity observed in set-theoretic relations and high-performance levels in the wine industry cluster of Baja California. An important finding in this research is that winery firms in Baja California do not need to develop interdependent innovations to achieve a high-performance level. However, research and development efforts, good supplier relations, and production capacity are necessary conditions to achieve a high performance level in this cluster.

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Section: The Wine Industry Cluster Of Baja Californiamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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High-Performance Level and Technology Management Among Winery Firms in the Wine Industry Cluster of Baja California: A Fsqca Approach

2021

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“…Lately, these wines have been recognised internationally for their quality. The actual production is about 15.4 million wine bottles, and the principal varieties are Cabernet Sauvignon, Merlot and Syrah (Trejo-Pech et al, 2012). However, there is a lack of information about the phenolic content and phenolic profile of Mexican wines.…”

Section: Introductionmentioning

confidence: 99%

Evolution of Phenolic Content, Antioxidant Capacity and Phenolic Profile during Cold Pre-fermentative Maceration and Subsequent Fermentation of Cabernet Sauvignon Red Wine

Muñoz-Bernal

Coria-Oliveros

Vazquez-Flores

et al. 2020

SAJEV

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The phenolic compound profile and content of red wines are modified during the maceration-fermentation process by several factors that alter the extractability of the compounds and by reactions that phenolic compounds undergo, and can be directly related to the quality of the final wine and its beneficial effects on the consumer. The aim of this study was to determine the change in phenolic content and profile during cold pre-fermentative maceration and fermentation without the removal of grape pomace. Total phenolics, flavonoids, anthocyanins, tannins and antioxidant capacity were determined by spectrophotometric methods, and the phenolic profile was determined by HPLC-MS on each day of the maceration-fermentation process. The results showed a variation in the content of phenolic compounds and antioxidant activity over time, but the final phenolic content showed no significative difference compared with the initial content (1 268 mg GAE/L and 1 115 mg GAE/L respectively). The phenolic profile showed that flavonoids were the principal compounds in wine and that they increased at the end of the winemaking. Condensed tannins also increased during fermentation, while anthocyanins and some phenolic acids decreased at the end of the process. The final content of phenolic compounds was similar to the initial one, but there was a change in the different fractions of phenolic compounds at the end of fermentation.

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The Chilean Wine Cluster

Coelho

Étienne

2019

The Palgrave Handbook of Wine Industry Economics

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Is the Baja California, Mexico, Wine Industry a Cluster?

Cited by 10 publications

References 2 publications

High-Performance Level and Technology Management Among Winery Firms in the Wine Industry Cluster of Baja California: A Fsqca Approach

High-Performance Level and Technology Management Among Winery Firms in the Wine Industry Cluster of Baja California: A Fsqca Approach

Evolution of Phenolic Content, Antioxidant Capacity and Phenolic Profile during Cold Pre-fermentative Maceration and Subsequent Fermentation of Cabernet Sauvignon Red Wine

The Chilean Wine Cluster

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