Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries
This study assessed the economic viability of producing verjus (“green juice”) from cluster-thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a comprehensive partial budget model was constructed for vineyards and wineries, focusing on the financial impact of verjus produ...
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/9/3/78 |
| _version_ | 1797581249537114112 |
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| author | Cassie Marbach Charlie Hall Andreea Botezatu |
| author_facet | Cassie Marbach Charlie Hall Andreea Botezatu |
| author_sort | Cassie Marbach |
| collection | DOAJ |
| description | This study assessed the economic viability of producing verjus (“green juice”) from cluster-thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a comprehensive partial budget model was constructed for vineyards and wineries, focusing on the financial impact of verjus production. Existing vineyards with cluster thinning practices benefited from verjus production. However, vineyards considering cluster thinning solely for verjus may face lower profit margins without a substantial increase in grape harvest prices. Winery operations were also examined, comparing costs of using verjus as an acidifying agent for wine and producing it as a bottled product. Verjus was relatively more expensive than tartaric acid for acidification, but added volume could offset the cost, making it desirable. Additionally, as a standalone product, verjus showed promising profitability, presenting an opportunity for wineries to explore this niche market and expand product offerings. In conclusion, existing vineyards could benefit from verjus production, while wineries could consider using verjus as an acidifying agent or explore its use as an individual product. Careful consideration of costs and market demand is crucial for informed decisions regarding verjus production. |
| first_indexed | 2024-03-10T23:02:48Z |
| format | Article |
| id | doaj.art-a8cdabdc632a489a8f12a0058558602a |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T23:02:48Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-a8cdabdc632a489a8f12a0058558602a2023-11-19T09:36:04ZengMDPI AGBeverages2306-57102023-09-01937810.3390/beverages9030078Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and WineriesCassie Marbach0Charlie Hall1Andreea Botezatu2Department of Horticultural Sciences, Texas A&M University, 400 Bizzell St., College Station, TX 77843, USADepartment of Horticultural Sciences, Texas A&M University, 400 Bizzell St., College Station, TX 77843, USADepartment of Horticultural Sciences, Texas A&M University, 400 Bizzell St., College Station, TX 77843, USAThis study assessed the economic viability of producing verjus (“green juice”) from cluster-thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a comprehensive partial budget model was constructed for vineyards and wineries, focusing on the financial impact of verjus production. Existing vineyards with cluster thinning practices benefited from verjus production. However, vineyards considering cluster thinning solely for verjus may face lower profit margins without a substantial increase in grape harvest prices. Winery operations were also examined, comparing costs of using verjus as an acidifying agent for wine and producing it as a bottled product. Verjus was relatively more expensive than tartaric acid for acidification, but added volume could offset the cost, making it desirable. Additionally, as a standalone product, verjus showed promising profitability, presenting an opportunity for wineries to explore this niche market and expand product offerings. In conclusion, existing vineyards could benefit from verjus production, while wineries could consider using verjus as an acidifying agent or explore its use as an individual product. Careful consideration of costs and market demand is crucial for informed decisions regarding verjus production.https://www.mdpi.com/2306-5710/9/3/78verjusacidificationdiversificationgreen juicecluster-thinned grapeswinery profitability |
| spellingShingle | Cassie Marbach Charlie Hall Andreea Botezatu Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries Beverages verjus acidification diversification green juice cluster-thinned grapes winery profitability |
| title | Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries |
| title_full | Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries |
| title_fullStr | Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries |
| title_full_unstemmed | Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries |
| title_short | Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries |
| title_sort | evaluating the economic feasibility of verjus production in texas vineyards and wineries |
| topic | verjus acidification diversification green juice cluster-thinned grapes winery profitability |
| url | https://www.mdpi.com/2306-5710/9/3/78 |
| work_keys_str_mv | AT cassiemarbach evaluatingtheeconomicfeasibilityofverjusproductionintexasvineyardsandwineries AT charliehall evaluatingtheeconomicfeasibilityofverjusproductionintexasvineyardsandwineries AT andreeabotezatu evaluatingtheeconomicfeasibilityofverjusproductionintexasvineyardsandwineries |