Purpose of the project was to create a centre of the wine culture that would represent south Moravian viniculture not only all over the country, but abroad as well. It will become the connection point between wine makers and public. The building will offer the full support for the wine makers - promotions, conferences, modern technological equipment. The guests will be able to experience wine in all posssible ways - as a drink, as a form of meeting each other, in wellness. There will be a lot of events taking place, so the wine center is highly used in all seasons of the year. The architecure of the building is trying to integrate to the landscape in a very sensitive way, the human dimension was the most important factor in designing. The main part of the building was situated under the groud so the temperature for the winemaking processes is very still. On the opposite site - in the public part - the building is opening to the nature and gives the magnificent view of the Palava hills and the dams of Nove Mlyny. The building was designed in the most ecological way possible - it uses the rainwater for the processes, there is a sewerage plant based on the biological root principe and the energy for the heating and cooling system of the building is taken from the ground by the heat pump.

The project is concerned about northern slope of water reservoir Nové Mlýny at the end of the street containing wine-cellars in the village of Strachotín. The main building is object of winery, supplementary functions are forming relaxation and feeding objects. This supplementary objects are placed under the slope by water bank. Mass - tube - of winery is jutting over the slope a points towards opponenting mountains Pálava. In the interior is this direction seconded by ramp passing through the middle of winery object. The basement is made of reinforced concrete and is intended for manufacturing, above-ground floors are carried by wood frame construction and represent presentation and administration functions.

Good grapes are required to make good wine. Quality wines start in quality vineyards. Vineyard design, installation, and operation, including site location, trellis options, vine selection, and canopy management, along with when to harvest are discussed. While winemaking is the final phase in the pursuit of the winemaker's passion, it is but a simple formula. The beginning of a good wine is in a good vineyard. This study includes a financial projection for a 10-acre vineyard as well as for starting an onsite, complementary sized winery. Even though many small-to-medium vineyards-to-wineries have started over the last decade, the reason to enter into this type of business is not profit, but passion. Profits are relatively small for the time and labor investment, but the unique wine creations that result are amazing, for the winemaker and the one who enjoys the result.

This study examines how wineries in Skåne market themselves as a visitor business. What their work on marketing strategies looks like and what attractiveness wineries have. It is a qualitative study based on semi-structured interviews with winery owners and winemakers from four different wineries in Skåne. The vineyards that were selected are Flädie Mat & Vingård, Hällåkra Vingård, Kullabergs Vingård and Skepparps Vingård. The results show that wineries have become an attraction for foreign visitors and that there has been an increase in Swedish visitors to the wineries in recent years. People are curious and find vineyards as a new attraction in Sweden. Social media was considered as the most used marketing channels to market the vineyards and their offerings. Another strategy has been word-of-mouth to spread the word to friends and family. Many of the wineries see opportunities to further develop their business, partly their winery, but also to attract more visitors. Challenges for the vineyards are partly the climate but have mainly been the ban on farm trade, which prevents wine tourism from being fully experienced. The ban means that they cannot sell their wine directly to the consumer but need to either sell it at Systembolaget or have a restaurant business with full rights to serve wine to their visitors. The conclusion that can be drawn is that it showed that the pandemic has had an impact in that wineries have had more Swedish visitors in the past year as people have not been able to travel abroad during the summer due to the restrictions of the Covid-19 virus, several people from Sweden choose to spend their holiday in Sweden, hence a higher pressure on visits to vineyards. The marketing of wineries to be a niche attraction has also made more people visit the business by marketing it via social media, which is considered a powerful tool to reach out to people.

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The Vintnerâ s House is a Residence and Vineyard nestled between well-known wine regions on the central coast of California. It is a workerâ s house; for the cultivator, the grower, and the nurturer of the vines. The vineyard is set on terraces down a hill to give grapes the sunlight and drainage they desire. These south facing terraces allow the vines to receive full sunlight throughout the growing season. Drainage through the vineyard encourages the roots to grow deep into the soil, as a well-established root system will yield a better quality grape. As the terraces wrap around the site, they intersect and flow into the residence. The terraces help to organize and arrange the house as it steps up the hill alongside the vineyard. The house is small and simple, but appears much larger with the adjacent wine facilities. The main living space for the residence is on the lower level with the living room, kitchen, and dining areas all clustered together looking out towards the ocean. Upstairs is the bedroom, which overlooks the two-story living room much like the vineyard terraces overlook each other. The house accepts its role as the vineyardâ s accomplice. Without the vineyard, the Vintnerâ s House would not grow out of the hillside. / Master of Architecture

This project began as a desire for large open rooms, unrestricted by programmatic requirements; a realm where architecture, its meaning, and its purpose could be explored unhindered. I chose a winery and located it among the rolling hills north of Charlottesville, Virginia. Inspired by the beauty of vineyards, this winery facilitates the natural process begun in the growing of a grape. Sunk into the hillside, the earth provides the stable temperature and humidity necessary for wine maturation. Accounting for the technical aspects of winemaking, this project likewise addresses the aesthetic, creating not only a functioning winery, nor simply a beautiful building, but a marriage between the two. The winery consists of a series of rooms that house a singular process of winemaking. Architecturally, the rooms are likewise individual in character: centrally planned spaces described by sacred geometry. These rooms are linked by a series of axial relationships. The descent and subsequent ascent lie on axis, rotated 90° from each other. The entrance and exit halls lie on a separate axis, shifted 45° from the former, marking the transition between the exterior natural world and the submerged built world. Visitors follow a more circuitous path. Weaving in and out, the foot's path intersects the main axes at crucial moments, but is otherwise diverted. The vertical axis also heightens spatial divisions and interrelations. Submerged in the earth the rooms each open to the sky, marking their depth within the dark, quiet earth while reconnecting them to the realm of the vineyards. / Master of Architecture

This study began the process of evaluating hollow-fiber ultrafiltration for treatment of winery wastewater pond effluent in preparation for drip irrigation. In areas subject to drought, wastewater recycling is becoming an increasingly popular practice. In California’s central coast region, winery wastewater recycling for irrigation can be hindered by clogging of the drip irrigation systems with suspended solids. To address this issue, this study investigated the feasibility of using hollow fiber ultrafiltration membranes as a polishing step for winery wastewater treated in an aerated lagoon-facultative pond series. A bench-scale, hollow-fiber ultrafiltration membrane system was assembled, and experimental testing was performed to determine the operational parameters of the membrane including flux, transmembrane pressure (TMP), and recovery over a range of flowrates and concentrate valve configurations using off-season (from outside of the Harvest season) pond-treated winery wastewater. Based on these characterization trials an initial effluent-to-permeate (Pond 2, an algae-rich pond following an aerated lagoon, effluent used as influent for the membrane system) flux of 258 L/m2·hr and a concentrate valve configuration of 60°-closed (TMP ranging between 5 – 32 PSI) were selected for performing ultrafiltration tests on winery wastewater collected from the effluent pond at a central coast winery. Through testing a range of times, optimal wastewater filtration and backwash times of 1.5 minutes and 30 seconds, respectively, were determined for the membrane system. DI water was used for backwashing, as a baseline. For a clean-in-place (CIP) system, the effective chemical types and concentrations were determined to be 0.4-M NaOH and 0.9-M acetic acid. Both chemicals were recirculated through the membrane for 1 hour, starting with the 0.4-M NaOH followed by the 0.9-M acetic acid. This CIP procedure was not able to remove fouling sufficiently for practical operation. For this reason, two forms of wastewater pretreatment were tested: using a 177 µm screen prior to the ultrafilter and filling the screen with sand. For the conditions tested, both forms of pretreatment proved to be ineffective. Only when the wastewater was given sufficient time to naturally flocculate was the screen system effective on its own. This residual fouling also prevented adequate testing to calculate the following membrane fouling characteristics: reversible fouling ratio, irreversible fouling ratio, flux recovery ratio, and total fouling ratio. In the annual cycle of winery operations, different winery processes have different effects on the quality of the wastewater. Therefore, wastewater quality analyses were conducted throughout the duration of the study (October 2023 – May 2024) to understand the concentration ranges and trends of several wastewater quality indicators. Specifically, total suspended solids (TSS), volatile suspended solids (VSS), pH, Alkalinity, and turbidity were measured throughout the study. The levels of TSS, VSS, and turbidity were expectedly highest during the harvest season. The VSS constituted the majority of the measured TSS, averaging about 85% of the TSS. The pH was consistent throughout the study, while alkalinity increased in the off-season period of the study. The measured levels of TSS and pH were within the ranges reported in literature for winery wastewater. No prior reports were found for VSS, alkalinity, and turbidity levels for winery wastewater, so this study may provide new information in this regard.

A tese trata de tipos distintos do conceito chamado de marcas compartilhadas, sendo: Indicações Geográficas (IGs), Marca Coletiva e Marca Setorial. Neste sentido, o objetivo geral da tese foi o de investigar se a construção do recurso marcas compartilhadas leva à obtenção de Vantagem Competitiva Sustentável (VCS) na perspectiva Resource-based view (RBV) no setor vitivinicultor brasileiro. A pesquisa foi exploratória com abordagem qualitativa. Realizou-se pesquisa bibliográfica, documental, observação direta e entrevistas em profundidade. Os dados primários foram coletados por meio de entrevistas no mês de maio/2015 junto aos órgãos governamentais como MAPA, INPI, SEBRAE e IBRAVIN. As entrevistas com as associações ocorreram com a APROVALE, ASPROVINHO, APROMONTES, APROBELO, AFAVIN, CPEG e AVIGA. Com os proprietários e/ou gestores das vinícolas foram realizadas dezoito entrevistas em seis municípios da região da Serra Gaúcha. Os dados foram analisados utilizando-se a técnica da análise de conteúdo. Foram delineadas três proposições: P1 - o grau de desenvolvimento das marcas compartilhadas varia em cada associação; P2 - o uso de marcas compartilhadas proporciona a construção do recurso interno como fonte de VCS e P3 - as marcas compartilhadas proporcionam a obtenção de VCS, de acordo com o VRIA- Valoroso, Raro, Imperfeitamente imitável/substituível e Associação -. Estas proposições foram confirmadas, seguindo o conceito de construção do recurso interno (building) e o modelo VRIO - Valoroso, Raro, Imperfeitamente imitável/substituível e Organização - adaptado para VRIA neste estudo. A primeira proposição mostrou que existe uma associação pioneira e mais antiga, a qual possui maior experiência em termos de gestão. As outras associações surgiram depois e estão em processo de desenvolvimento. Na segunda proposição, constatou-se que as Marcas Compartilhadas são recursos que podem ser construídos internamente. E, na terceira proposição, confirmou-se que as Marcas Compartilhadas preenchem as quatro condições do VRIA. As contribuições teóricas foram a interação entre Marcas Compartilhadas e VCS; o entendimento dos conceitos de cada tipo de Marca Compartilhada e o desenvolvimento do modelo VRIA com o A de Associação, de modo que o pensamento de análise para uma empresa passa a ser feito para a coletividade, pois a existência de uma Marca Compartilhada implica na criação de uma associação que se torna detentora da marca.Assim, com os resultados alcançados, pode-se concluir que as Marcas Compartilhadas são recursos que podem ser construídos internamente dentro do modelo VRIA, sendo fonte de obtenção de VCS na perspectiva RBV. / The thesis deals with different types concept called shared brands, as follows: Geographical Indications (GI\'s), Collective Brand and Brand Sector. Therefore, the general aim of the thesis was to investigate the construction of resource shared brandes leads to achieving Sustainable Competitive Advantage (SCA) in Resource-based view perspective (RBV) in the Brazilian winery sector. The research was exploratory with a qualitative approach. It conducted a bibliographic research, documentary, direct observation and in-depth interviews. Primary data was collected through interviews in May/2015 with government agencies such as MAPA, INPI , SEBRAE and IBRAVIN. Interviews with associations occurred with APROVALE, ASPROVINHO, APROMONTES, APROBELO, AFAVIN, CPEG and AVIGA. With the owners and/or managers of the wineries were held eighteen interviews in six cities of the Serra Gaucha region. Data were analyzed using the technique of content analysis. Three propositions were outlined: P1 - the degree of development of shared brands varies in each association; P2 - the use of shared brands provides the construction of the internal resource as source SCA and P3 - shared brands help obtain SCA according to VRIA- Value, Rareness, Imitability,Association -. These propositions were confirmed, following the concept of building the internal resource (building) and VRIO model - Value, Rareness, Imitability and Organization - adapted to VRIA in this study. The first proposition has shown that there is a pioneer and oldest association, which has more experience in terms of management. Other associations emerged later and are in the development process. In the second proposition, it was found that the shared brands are resources that can be built internally. In the third proposition, it was confirmed that the shared brand fulfill the four VRIA conditions. The theoretical contributions were the interaction between shared brands and SCA; understanding the concepts of each type of hhared brand and the development of VRIA model with the Association, so that the thought of analysis for a company is to be done for the collective, since the existence of a shared brand implies creation an association that becomes owner of marca.Thus, with the results achieved, it can be concluded that the shared brands are resources that can be built internally within the VRIA model, a source of obtaining the SCA RBV perspective.

A próxima geração da Internet aponta para um cenário onde trilhões de pessoas e objetos estarão interconectados e acessíveis a qualquer momento e em qualquer lugar. Um dos pilares desta nova geração é o paradigma conhecido como Internet das Coisas, que tem atraído pesquisas em diferentes domínios, entre eles, saúde, indústria, logística, cidades inteligentes, casas inteligentes e agronegócio. No contexto do agronegócio, a Internet das Coisas tem avançado em aplicações de rastreabilidade das cadeias de suprimentos com produtos de alto valor agregado, por exemplo, a cadeia do vinho. Entretanto, o desenvolvimento de aplicações para rastreabilidade dessa cadeia não está suportado por uma arquitetura baseada em Internet das Coisas. Além disso, os sistemas de rastreabilidade das cadeias de suprimentos atuais não contemplam amplamente o paradigma da Internet das Coisas em sua premissa de interconexão entre os agentes da cadeia. Dessa forma, esta tese propõe uma arquitetura em camadas baseada no paradigma de Internet das Coisas para rastreabilidade da cadeia de suprimentos do vinho. Para isso foi realizado o levantamento de requisitos, a identificação dos interessados no sistema (stakeholders) suas preocupações, identificação dos atributos de qualidade e a relevância de cada um deles. De posse de uma arquitetura candidata foi implementado um sistema em um caso real para refinamento dos componentes da arquitetura. A avaliação da arquitetura proposta em diferentes parâmetros mostra sua adequação tanto ao paradigma de Internet das Coisas quanto às necessidades dos stakeholders da cadeia de suprimentos do vinho. Dessa forma é possível afirmar que os sistemas implementados a partir da arquitetura proposta tendem a ser escaláveis, seguros, adaptativos, disponíveis e que suportam a interconexão entre os agentes da cadeia de suprimentos, desde a produção do vinho até o seu descarte. / The next-generation Internet points to a scenario where trillions of objects and people are interconnected and accessible anytime and anywhere. One of the pillars of this new generation is the paradigm known as Internet of Things. This paradigm has attracted research in different domains, including, health, industry, logistics, smart cities, smart homes and agribusiness. In the context of agribusiness, the Internet of Things has advanced in applications of traceability of supply chains with products of high added value, for example, the wine chain. However, the development of applications for traceability in the wine supply chain is not supported by an architecture Internet of Things-based. In addition, current supply chain traceability systems do not broadly address the Internet of Things paradigm in its premise of interconnection among chain agents. Thus, this thesis proposes a layered architecture based on the Internet of Things paradigm for traceability of the wine supply chain. To do this, requirements were surveyed, the identification of the stakeholders in the system their concerns, identification of quality attributes and the relevance of each one of them. A candidate system was implemented in a real case for the refinement of architectural components. The evaluation of the architecture proposed in different parameters shows its adequacy both to the Internet paradigm of Things and to the needs of the stakeholders of the wine supply chain. In this way it is possible to affirm that the systems implemented from the proposed architecture are scalable, secure, adaptive, available and that support the interconnection between the agents of the supply chain, from its wine production to its disposal.