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Abstract(s)
Neste trabalho final de mestrado pretende-se dar resposta à questão “Existe alguma relação causal entre a escala de produção vinícola e a qualidade dos vinhos produzidos?”. Para tal, realizamos uma investigação focada nos vinhos que a Comissão Vitivinícola Regional do Dão (CVRD) certificou (ou não), mais especificamente aqueles cuja certificação pretendida foi a Denominação de Origem (DO) Dão, e foi pedida pelos produtores entre os anos de 2010 a 2014. De forma a possibilitar o desenvolvimento desta investigação foi necessário, numa fase inicial, uma compreensão do funcionamento do sector vitivinícola de forma a podermos definir com conhecimento de causa as variáveis que deveriam ser utilizadas para representar os conceitos em estudo, escala de produção e qualidade do vinho produzido. Os agentes económicos que pretendem certificar os seus vinhos pela CVRD são sujeitos a um rigoroso controlo, nomeadamente o das suas instalações produtivas (adegas e armazéns), onde, entre outros aspetos, é avaliada e medida a capacidade de armazenagem de vinho e derivados. Assumimos esta variável, capacidade de armazenamento, como proxy da escala de produção de cada agente económico produtor de vinho DO Dão. Da análise do processo de certificação dos vinhos, concluímos que uma das principais etapas do mesmo passa pela avaliação sensorial de amostras de lotes de vinho, através do qual a Câmara de Provadores da CVRD atribui uma classificação a cada lote de vinho candidato a certificação, classificação essa que assumimos como a nossa proxy da qualidade de cada lote submetido ao processo de certificação. Percebemos rapidamente que poderiam ser muitos os fatores com potencial de influencia na qualidade dos vinhos, para além da escala de produção. Apesar viii de não ser a prioridade da nossa investigação, consideramos relevante introduzir alguns desses fatores no nosso modelo de forma a controlar a influência dos mesmos na qualidade dos vinhos e dessa forma garantir que a influência eventualmente encontrada na capacidade não mascarava outros efeitos não controlados. São esses outros fatores a sub-região do Dão onde foram cultivadas as uvas utilizadas na produção do vinho, o ano de colheita dessas uvas, a idade do lote no final do processo de certificação e a tipologia do produtor que desenvolveu o vinho. Foi com recurso a um modelo de regressão linear multivariada que nos foi possível obter resultados quantitativos que oferecessem uma resposta à nossa questão de investigação e que identificamos os fatores, para além da escala de produção, com influencia significativa na qualidade dos vinhos produzidos. Os resultados obtidos foram diferentes para os vinhos DO Dão tintos e brancos, os dois casos que estudamos no decurso da nossa investigação, por termos expectativas de influência de sinal diferente da escala na qualidade para uns e para outros. A principal conclusão obtida através da resolução do nosso modelo de regressão linear é que existe uma relação negativa entre a escala de produção e a qualidade do vinho tinto. No caso do vinho branco, tal relação não foi comprovada devido à insignificância dos resultados obtidos. Um fator que comprovou ter um impacto significativo na qualidade dos vinhos, tintos e brancos, foi a idade do lote que parece ter uma relação positiva com a variável explicada em estudo.
In this dissertation, we intend to answer the following question “Is there any causal relation between the wine production scale and the quality of the production of wine?”. To do so, we performed an investigation focused on the wines that the Comissão Vitivinícola Regional do Dão (CVRD) certified (or not), more specifically, the ones that the desired certification was the Denomination of Origin (DO) Dão, and was requested by the producers between 2010 and 2014. To enable the development of this investigation, in an initial phase, it was necessary an understanding of the functioning of the wine sector to define, with knowledge of cause, the variables that should be used to represent the concepts being studied, production scale and quality of the produced wine. The economic agents that want to certify their wines through CVRD are constrained to a rigorous control of their production facilities (wineries and warehouses), where, among other aspects, it is assessed and measured the capacity of storage of wine and derivatives. We assumed this variable, capacity of storage, as a proxy of the scale of production of each economic agent, that is, DO Dão wine producer. From the analysis of the certification of the wine, we conclude that one of the main stages is the sensorial assessment of the wine batch samples, of which the tasting board of CVRD assigns a rating to each wine batch that is applying to be certified. We assumed this rating as our proxy of the quality of each batch that was submitted to the process of certification. Rapidly, we understood that there could be many factors potentially influencing the quality of wine besides the scale of production. Even though it isn’t the priority of our investigation, we consider relevant to introduce some of these factors into our model and control its impact in the quality of wine to ensure xi that the influence, eventually found in the capacity, is not masked by other effects that weren’t monitored. The other factors are the sub-region of Dão, where the grapes used in the wine production were cultivated, the harvest year of the grapes, the age of the batch at the end of the certification process and the typology of the producer that developed the wine. We resorted to a multivariate linear regression model to obtain quantitative results that provided us an answer to our research question and to help us identify the factors, besides the scale of production that impacted significantly the quality of the produced wine. The obtained results were different for red and white DO Dão wines, the two cases that we studied during our investigation since we had different expectations regarding the impact of the scale in the quality for white and red wine. The main conclusion obtained by solving our linear regression model is that there is a negative relationship between the scale of production and the quality of red wine. Regarding the case of white wine, this relationship was not shown due to the insignificance of the results obtained. One factor that proved to have a significant impact on the red and white wines was the age of the batch that seems to have a positive relation with the explained variable of this investigation.
In this dissertation, we intend to answer the following question “Is there any causal relation between the wine production scale and the quality of the production of wine?”. To do so, we performed an investigation focused on the wines that the Comissão Vitivinícola Regional do Dão (CVRD) certified (or not), more specifically, the ones that the desired certification was the Denomination of Origin (DO) Dão, and was requested by the producers between 2010 and 2014. To enable the development of this investigation, in an initial phase, it was necessary an understanding of the functioning of the wine sector to define, with knowledge of cause, the variables that should be used to represent the concepts being studied, production scale and quality of the produced wine. The economic agents that want to certify their wines through CVRD are constrained to a rigorous control of their production facilities (wineries and warehouses), where, among other aspects, it is assessed and measured the capacity of storage of wine and derivatives. We assumed this variable, capacity of storage, as a proxy of the scale of production of each economic agent, that is, DO Dão wine producer. From the analysis of the certification of the wine, we conclude that one of the main stages is the sensorial assessment of the wine batch samples, of which the tasting board of CVRD assigns a rating to each wine batch that is applying to be certified. We assumed this rating as our proxy of the quality of each batch that was submitted to the process of certification. Rapidly, we understood that there could be many factors potentially influencing the quality of wine besides the scale of production. Even though it isn’t the priority of our investigation, we consider relevant to introduce some of these factors into our model and control its impact in the quality of wine to ensure xi that the influence, eventually found in the capacity, is not masked by other effects that weren’t monitored. The other factors are the sub-region of Dão, where the grapes used in the wine production were cultivated, the harvest year of the grapes, the age of the batch at the end of the certification process and the typology of the producer that developed the wine. We resorted to a multivariate linear regression model to obtain quantitative results that provided us an answer to our research question and to help us identify the factors, besides the scale of production that impacted significantly the quality of the produced wine. The obtained results were different for red and white DO Dão wines, the two cases that we studied during our investigation since we had different expectations regarding the impact of the scale in the quality for white and red wine. The main conclusion obtained by solving our linear regression model is that there is a negative relationship between the scale of production and the quality of red wine. Regarding the case of white wine, this relationship was not shown due to the insignificance of the results obtained. One factor that proved to have a significant impact on the red and white wines was the age of the batch that seems to have a positive relation with the explained variable of this investigation.
Description
Keywords
Escala Qualidade Vinho Regressão linear Denominação de origem Scale Quality Wine Linear regression Denomination of origin