| New or significantly improved product or service |
New or improved raw materials, production techniques, equipment, technology, grape growing and transformation techniques, and logistics |
New or significantly improved methods in business practices, workplace organization, or external relations |
| Product and brand differentiation |
Patent new technologies |
New business or management strategy |
| Change in components |
Use of organic, chemical, and innovative substances |
New human resources policies |
| Change in product design |
Reduction of material, water, and energy use |
New manufacturing management system |
| Sales of hotter climate varieties |
Use materials with less greenhouse gas-intensive |
Quality control |
| New wine container closures |
Recycle waste, water, materials |
Simpliļ¬cation of the decision-making process |
| Types of wine produced, new varietals |
Alternative energy use, packaging, and waste disposal |
New forms of human resources training |
| New wines responsive to consumer trends |
Reduction of refrigeration loads |
New organizational philosophies, culture, or organizational structure |
| Organic products/farming |
Energy-efficient technology |
New competitor connections |
| New product development through OI, product development speed |
Grow grapes suitable for hot temperatures, establish vineyards in areas less subject to climate risk |
Next-generation organizational policies, practices, mechanisms, and structures |
| New tasting room |
Canopy management techniques |
Marketing/Communication Innovation
|
| Entry-level trendy wines |
New distribution through open innovation |
New marketing tools (QR code, website, newsletter, wine club, training course) |
| Educate young consumers' palates through events |
Warehousing and breeding innovation |
Strengthen brand |
| Increased quality |
Organic certification |
New or significantly improved marketing methods |
| Design new products with new technologies |
Wildlife protection |
New promotion/sales through open innovation |
| Enhance existing products with new technology |
Improved value chain activities (i.e., changing buying practices, sale of wine by-products, and technical advice/support from peers) |
Enter new markets, new market segment |
| New packaging/labels |
Monitoring wine quality with biosensors |
Raise wine status |
| New bundles of products and services |
Heated and refrigerated maceration |
Market carbon policy |
| New box containers for high-end wines |
Photovoltaic roofing |
Wine selling innovation |
| A large range of wines offered |
Biotechnologies applied to yeasts |
Family promotes wines |
| Niche products based on typical or organic products |
Submerged cover fermentation |
Use of social media to promote wine products |