Port Wine and Wine Tourism: The Touristic Dimension of Douro’s Landscape

Quintela, Joana A.; Albuquerque, Helena; Freitas, Isabel

doi:10.3390/su151511718

Cited by 3 publications

(1 citation statement)

References 51 publications

(56 reference statements)

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“…One of these is wine tourism. According to (Quintela et al, 2023) wine tourism is seen as a strategic product that enhances the attractiveness of a destination as it positions itself as a unique selling proposition and serves as a tourist attraction.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Promotion of Small Wine Producers in Wine Regions of Montenegro and the Perspective of Wine Tourism in Cooperation With Local Tourism Organizations

PEROVIC,

RISTANOVIC,

PAVICEVIC

et al. 2024

AgricultForest

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Grape and wine production has a long tradition in Montenegro. Its potential is not used to its utmost considering that a large number of small wine producers exists in this agricultural production segment. This study analyses the production and promotion of small wine producers in Montenegro and their cooperation with local tourism organisations. The aim is to analyse the representation of small wine producers in the domestic market and the participation of local tourism organisations in promoting wine as one of the most critical Montenegrin agricultural products. A survey was conducted among small wine producers and regional tourism organisations. The survey determined that most Montenegrin small wine producers sell their products in their vineyards in the domestic market. Only 24.2% of the surveyed wine producers exported their wine. Regarding wine promotion, 75.8% think they need to promote their wines more. The most effective and cost-effective promotional activities worldwide are underrated and underused in Montenegro. Small wine producers' promotions through festivals and other cultural events were used by 42.4% of survey participants, whereas only 46.5% use digital marketing for promotional purposes for their wines. There is a similar trend in local tourism organisations. Regarding their overall promotional strategies, only 38% fell under digital marketing (website), 8% social networks and 46% fell under festivals and other cultural events. While considering survey results and based on determined deficiencies in the wine promotion of small wine producers in the domestic market, measures are observed and suggested to both small wine

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Section: Introductionmentioning

confidence: 99%

Analysis of the Promotion of Small Wine Producers in Wine Regions of Montenegro and the Perspective of Wine Tourism in Cooperation With Local Tourism Organizations

PEROVIC,

RISTANOVIC,

PAVICEVIC

et al. 2024

AgricultForest

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Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance

Mota,

Vilela

2024

Fermentation

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Port wine vinegar, a product of the esteemed Port wine, is renowned for its intricate blend of flavors and aromas, a result of complex microbial interactions. This study delves into the fascinating world of yeast and acetic acid bacteria (AAB) interactions during fermentation, which significantly influence the vinegar’s chemical composition and sensory properties. We specifically investigate the role of yeasts in fermenting sugars into ethanol, a process that AAB then converts into acetic acid. The impact of these interactions on the production of secondary metabolites, such as gluconic acid, ketones, aldehydes, and esters, which contribute to the vinegar’s unique sensory profile, is thoroughly examined. Advanced analytical techniques, including GC-MS and e-nose technology, alongside sensory evaluation, are employed to assess these effects. The research underscores the significance of ethanol tolerance in AAB and other production challenges in determining vinegar quality and underscores the importance of optimizing fermentation conditions and sustainable practices. The findings of this study underscore the importance of strain interactions and production techniques, which can significantly enhance the quality and market appeal of Port wine vinegar, providing valuable insights for the industry. This review also identifies exciting and critical areas for future research, inspiring further exploration and proposing strategies for advancing production and application in culinary, health, and industrial contexts.

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The Potential of Wine Tourism in the Innovation Processes of Tourism Experiences in the Canary Islands—An Approach to the Case of the Canary Brand

Dorta Rodriguez,

Quintela

2024

Sustainability

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The braided cord vineyard management system of the La Orotava Valley (Canary Islands, Spain) is a unique technique in the world that has been developed in the northern area of the island of Tenerife since the introduction of the first strains from Europe after the conquest of the Canary Islands and that synthesizes the unique wine cultural landscape of the territory. The future sustainability of this landscape seems to be inescapably linked to policies in favour of environmental, social and economic development, primarily through wine tourism. To do this, the methodology addresses the opinions of 16 in-depth interviews of key informants from the sector to understand this cultural landscape’s degree of use and enhancement. The results indicate significant progress in the revaluation and sustainability of the braided cord system (BCS) as part of the public–private strategy in search of its recognition as a BIC. Likewise, the winery sector recognizes the need to move towards a management model for the wine sector of the La Orotava Valley, where wine tourism has a more significant role, that seems to be closed based on the projects and initiatives under development.

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Port Wine and Wine Tourism: The Touristic Dimension of Douro’s Landscape

Cited by 3 publications

References 51 publications

Analysis of the Promotion of Small Wine Producers in Wine Regions of Montenegro and the Perspective of Wine Tourism in Cooperation With Local Tourism Organizations

Analysis of the Promotion of Small Wine Producers in Wine Regions of Montenegro and the Perspective of Wine Tourism in Cooperation With Local Tourism Organizations

Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance

The Potential of Wine Tourism in the Innovation Processes of Tourism Experiences in the Canary Islands—An Approach to the Case of the Canary Brand

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