Paper	Theory	Methodology	Contribution
[c@101473]		Conceptual	Proposes a framework that places wine production and tourism on opposite ends of the industrial spectrum. The former is a supply-driven, product-oriented sector focused on capital growth, whereas the latter is a demand-driven profit-maximizing service sector.
[c@101351]		Review, Commentary	Points out that COVID-19 leads to uncertainty in the wine sector in inventory management and distribution. Drawing attention to changes in consumption patterns, authors predict that companies that serve large domestic markets, produce quality-driven terroir wines, and have solid direct sales capabilities would perform better.
[c@101346]	GPT, KBV	GNA	Provides evolution of wine-related knowledge creation in China between 2007 and 2016 using patent data and GNA. The success industry was assigned to joint ventures with the US, Italy, Germany, France, and Canada, government-led development plans, and government policies that promote industry-university collaboration.
[c@101474]		Commentary	Draws attention to a recent increase in online alcohol sales and home delivery in Australia. States that online retailers are subject to less regulation, which leads to problems such as leaving alcohol unattended without age verification, an increase in family violence, and self-harm.
[c@100253]	ST	Survey, EDA	Surveying managers of 41 SMEs in Greece, makes recommendations on sustainable wine tourism development. Only 22% of wineries offer online sales and %50 of wineries accept credit card payments. The sector largely relies on on-site sales (83%).
[c@101480]	PDT, CLT	Conceptual	Discusses the impact of COVID-19 on tourist behavior (indirect effect on on-premise sales in countries that rely on tourism).
[c@101477]	SNT	Survey, SMA	Investigates the impact of COVID-19 on consumer food & beverage preferences by using SMA and an online questionnaire. Finds a reduction in shopping frequency. No changes in shopping location. 27.7% of consumers report an increase in their wine & beer spending, and 30% reported a decrease.
[c@101482]		Commentary	Discusses risks associated with the increasing availability of alcohol via online sales and home delivery, loosening of regulation, and diversion of alcoholic beverages for other purposes (i.e., disinfectants) during the pandemic.
[c@100255]		Interview	Based on 11 interviewees from France and Italy, the authors identify four elements, namely performance, resources, innovation, and value creation, as essential factors that make up a sustainable business model.
[c@101358]	EIT, ST	Lab Experiment, Case Study	Proposes a method to recover waste from winemaking for better economic, social and environmental performance.
[c@101489]		Survey, IPA	Based on 271 survey responses from Czechia, authors classify various aspects of wine tourism into four major performance categories (Concentrate here, keep up the good work, low priority, and possible overkill) via IPA analysis.
[c@101490]	QT, ST	Case Study, Interview	Discussing a product differentiation strategy of a French wine company that seeks to improve quality via innovation and sustainability while respecting tradition.
[c@100257]	RT	Review, MMPR	Analyzes the impact of the pandemic on the wine sector in Italy, Spain, Portugal, France, Australia, and the US, distinguishing between short- and long-term implications. Makes recommendations on improving resiliency. Notes that in the short term, wineries that rely on tourism are likely to be affected the most.
[c@101357]		Literature Review	Using a bibliometric review approach identifies sustainable innovation as the emerging distinct type of innovation in the wine industry.
[c@101476]	SEPR	Case Study, Conceptual	Investigates the socio-economic impact of a recent earthquake on New Zealand’s wine sector and makes recommendations on improving the resilience of wine supply chains.
[c@101483]	CBT	Survey, Interview	Wine producers in Germany believe that the EU’s mandatory nutrition labeling policy will create consumer confusion and uncertainty, increase production costs, and create opportunities for wineries that focus on clean labeling to completely avoid additives that require labeling.
[c@100213]	SP	EDA	Proposes a general definition of innovation. “Innovation is the implementation of a new or significantly changed product or process. A product is a good or service. The process includes production or delivery, organization, and marketing processes.”
[c@100232]	SP, RBV, SIT	Interview	Points out that winemaking is more of an art than a science and customer preferences can easily be influenced due to unique market conditions (i.e., high ambiguity and complexity, noisy consumer learning, and limited consumer expertise). Unlike market-driven firms that use consumer data to develop innovative products and strategies, market driving firms do not focus on consumers and innovation at all, they just play a “status game” to shape consumer preferences by developing a vision, employing celebrity winemakers, influencing critics, and media, affecting retail sales by promoting scores by critics, and form alliances to enhance their status.
[c@101478]		Historical Analysis	Proposes that China should be classified as an “Ancient” wine producer, presenting some historical evidence and information about Chinese wine culture and history. States that China is currently classified in neither New World nor Old World.
[c@101486]		Literature review	Classifies 104 studies and links four main ecosystems (i.e., business, innovation, entrepreneurial, and knowledge systems) and territorial approaches under an evolutionary system theory and proposes a theoretical framework.
[c@101479]		SWOT, EDA	Provides a detailed SWOT analysis of the Chinese wine industry and makes a series of recommendations on improving the performance of the industry focusing on domestic sales.
[c@101481]	CU, WO	Comparative Study, EDA	Analyzes the evolution of the wine industry from 1960 to 2010, comparing old and new world countries’ performances based on production volume, consumption, export volume, export value, and unite export value, to explain why catch-up is slower than other industries.
[c@100254]	GT	Interview	Identifies four major barriers to sustainable innovation: competing motivations, innovation focus and styles, lack of sustainability orientation, and lack of resources and capabilities.
[c@100228]	KBV	Case study, Interview	In family firms, successors not only receive experience-based knowledge from incumbents but are also the sources of new knowledge gained via education. Firms that facilitate bi-directional tacit information sharing between the two generations may achieve greater benefits in terms of innovation.
[c@100224]	ST	Case Study, Interview	Family firms in the wine sector are long-term performance-oriented: the number one priority for incumbent managers is “leaving the land in better shape for next generations.”
[c@101485]		Content Analysis, Text Mining	Wine research focuses mostly on the socio-economic impacts of climate change. Ecological aspects are often ignored. Adaptation and defensive strategies are in their initial stages. Temperature control and water deficit strategies are proposed. Future research should focus on uncertainty analysis. Australia, the US, and the EU attach greater importance to sustainability than China and South Africa. Terroir and quality issues are primarily discussed in French and Italian studies.
[c@101487]		EDA	Investigates adoption of sustainable entrepreneurship practices by the three wine producers in Sicily that participate in SOStain program.
[c@100259]		Literature Review	E-tongues and e-noses are widely used in the wine industry to assess the quality of grapes and crushing, to monitor the fermentation and aging, to analyze nano-oxygenation due to corks in bottling, to classify grape varieties and their geographic origin, to detect spoilage, off-odors, frauds, and adulterations, and to assess various chemical parameters. Despite recent developments, e-tongues and e-noses still perform worse than a panel of human wine experts.
[c@100227]	CBT	Case Study, Interview	Innovation and tradition are not mutually exclusive. Blending the two may lead to a competitive advantage.
[c@101475]	RBV	Survey	Wine companies in Germany mostly adopt innovation strategies related to pricing. They spend more money on renovating old buildings and facilities (i.e., creating fancy tasting rooms). They neglect innovations regarding strategic sourcing, innovative services, and social media.
[c@100256]		EDA, Concep- tual	Investigates the role that branding plays in Italian wine firms’ local and international competitiveness and consumer behavior (response) to wine branding, and develops a conceptual framework named as Preliminary Prescriptive Strategic Branding Framework.
[c@101488]	ST	Review	Examines the potential negative impacts of global warming on future wine production. Authors predict that climate change is likely to change grape varieties, grape compositions, the timing of growing, harvesting, and production, as well as wine styles.
[c@100225]	ST	Review	Explains the impact of terroir on producing high-quality wines. Making a distinction between terroir wines and branded wines, authors state that contrary to branded wines, the volume of terroir wines cannot be easily increased.
[c@101472]	CBT	Survey, FAM, QA	Based on analysis of survey results, proposes a conceptual motivational framework that explains wine tourist behavior. The framework has three dimensions (visitor, wine region, visit dynamic) and three sub-dimensions.
[c@100226]		Literature Review	Proposes a more scientific definition of terroir, which excludes conscience connotations. States that spatial modeling and GIS data can update the concept of terroir.