Finding good relationships – intended and realized relational governance of international fine wine exchanges

Changes in relational governance have mainly been documented in the form of relationship building, developments and repairs related to tensions, or break-ups of otherwise strong relationships. In this paper, we take a closer look at the relational governance of long-distance international exchanges between producers and importers of fine wine. We contribute by providing evidence for several novel relational governance changes, and we document portfolio effects on governance choices. Fine wine producers and importers intend on relational governance for most of their international exchanges, but they may end up being terminated, relegated to market governance, or settle as incomplete relationships.     

Consumer Self-Confidence in Wine Consumers: The Role of Knowledge-Based Factors

This study uses the Wine Self-Confidence Scale (WSCS) with a sample of 297 customers of ABC Fine Wine and Spirits, a Florida-based retailer, to examine aspects of self-confidence in wine purchasing. The results indicate that two knowledge-based self-confidence factors (information knowledge and persuasion knowledge) were predominant for these consumers. The study showed strong support for the WSCS, which was developed as a measure of self-confidence in wine buying by Olsen, Thompson, and Clarke (2003) and how these relate to reliance on personal experience.     

Deracializing Exploitation? ‘Black Economic Empowerment’ in the South African Wine Industry

This paper considers the discourse and practice of 'Black Economic Empowerment' (BEE) in the South African wine industry. It argues that far from representing a decisive break with an inequitable past, BEE allows the South African wine industry to avoid potentially more uncomfortable options to redress current and past race-based imbalances – such as land redistribution, import boycotts and better working conditions for grape pickers. An essentialist racial discourse, pivoting on ahistorical and dislocated notions of 'blackness', has been used to displace the transformation agenda away from addressing the conditions faced by workers, and to an ameliorism that allows a small cohort of black entrepreneurs to become the preferred beneficiaries of 'transformation' in the wine industry. The new terrain is characterized by branding, advertising and image building on the one side: and by codes of conduct, a sectoral BEE charter, scorecards and auditing on the other. These allow the standardization, legitimation and ostensible deracialization of exploitative labour and social relations in the South African wine industry.     

恢复性环境感知对中高龄游客幸福感的影响

基于福州国家森林公园调查数据,采用结构方程模型,将恢复体验与积极情绪作为中介变量,分析恢复性环境感知对参与森林旅游的中高龄游客幸福感的影响机制。结果表明:恢复性环境感知对恢复体验与积极情绪具有显著正向影响,但对幸福感的直接影响不显著;恢复体验在恢复性环境感知与幸福感之间起到完全中介作用,且能通过积极情绪对幸福感产生间接影响;积极情绪同样起到完全中介作用,但是其作用强度远小于恢复体验。因此,为了提高森林旅游对中高龄游客幸福感的积极效应,森林旅游地应强化恢复性环境的塑造,提高管理服务水平以促进森林旅游产品的有效供给,在满足中高龄游客健康恢复的基础上,强化其积极情感。     

《企业所得税法》源泉扣缴上的几大变化

本文对"两法合并"后所得税源泉扣缴政策的重大变化进行了归纳总结:预提所得税减按10%征收;法定扣缴日期由五日变为七日;对税务机关指定扣缴新设定了三种情形;新增特定情况下的欠税追缴;非居民企业取得权益性投资收益不再免税;利息所得的免税范围有变化;转让财产所得减除项目由"原值"变为"净值"等。     

Sensory expectations generated by colours of red wine labels

Since there is usually no sales assistance available in supermarkets, wine labels represent the pivotal source of information for consumers at the point of purchase. In particular, it is the colour of the label which largely influences consumers’ wine choice. The purpose of our study was to reveal customers’ sensory expectations in relation to the flavour of red wines based on their label colours. Moreover, our goal was to examine whether there are any differences in the consumers’ expectations according to their frequency of wine purchase and gender. A survey was carried out among respondents who were intercepted in the wine aisles of two stores of an Austrian supermarket chain. The results indicate that label colours have a strong influence on flavour expectations. While, for example, red and black are most likely to create tangy flavour expectations, red and orange are most associated with fruity and flowery flavours. In addition, it appears that frequent buyers have stronger expectations than infrequent buyers with respect to most of the colours analysed. Finally, the customers’ gender seems to have little influence on flavour expectations. The results may be considered by wine producers in their label design to create sensory expectations in accordance with the actual flavour of their wine and, hence, avoid any disconfirmation of consumers’ expectations when they taste the wine. This is of particular importance when wine is sold in retail stores and consumers cannot rely on their taste experience prior to their purchase.