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Naturvin - Producenters föreställningar om en certifiering inom Europeiska unionen
Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
2023 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Natural Wine - Producers’ Conceptions About a Certification Within the European Union (English)
Abstract [sv]

Följande studie är en induktiv kvalitativ studie baserad på semistrukturerade intervjuer. Syftet var att synliggöra europeiska naturvinsproducenters föreställningar om en certifiering av naturvin reglerad av EU. Studiens bakgrund belyser komplexiteten av begreppet naturvin samt certifieringar och deras effekt på marknaden. Även studiens teoretiska ramverk, Conscious Capitalism presenteras. Insamlade data transkriberades och analyserades med hjälp av en induktiv tematisk analys. Diskussionen använder det teoretiska ramverket för att lyfta resultatet i relation till marknaden och sedan certifieringar. Autenticitet, frihet och kontroll är några av de begrepp som resoneras kring. Resultatet visar på differenser i vinmakarnas föreställningar om naturvin vilket skapar svårigheter i att enas om en definition och certifiering. Möjligheten för en EU-reglerad certifiering av naturvin är utifrån producenternas föreställningar och drivkrafter begränsad som följd av deras varierande åsikter och arbetssätt.

Abstract [en]

The following study is an inductive qualitative study based on semi-structured interviews. The purpose was to explore European natural wine producers' perceptions of a certification of natural wine regulated by the EU. The background of the study illuminates the complexity of the concept of natural wine, as well as certifications and their effects on the market. Additionally, the study's theoretical framework, Conscious Capitalism, is presented. Collected data was transcribed and analyzed using an inductive thematic analysis. The discussion utilizes the theoretical framework to contextualize the findings in relation to the market and certifications. Authenticity, freedom, and control are among the concepts that are reflected upon. The results reveal variations in the participants' perceptions of natural wine, which pose difficulties in reaching a consensus on a definition and certification. The possibility of an EU-regulated certification of natural wine is limited based on the producers' beliefs and motivations as a result of their varying opinions and working methods.

Place, publisher, year, edition, pages
2023.
Keywords [en]
Authenticity, Certification, Conscious Capitalism, Natural Wine, Producer Perspective
Keywords [sv]
Autenticitet, Certifiering, Conscious Capitalism, Naturvin, Producentperspektiv
National Category
Food Science
Identifiers
URN: urn:nbn:se:umu:diva-213106OAI: oai:DiVA.org:umu-213106DiVA, id: diva2:1789977
Subject / course
Examensarbete inom gastronomiprogrammet
Educational program
Gastronomy Programme (3 years)
Available from: 2023-09-25 Created: 2023-08-21 Last updated: 2023-09-25Bibliographically approved

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Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
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  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
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  • asciidoc
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