Analysis of the assortment of ice wine in online stores in Ukraine

Unbalanced structure of the assortment leads to the decrease in the level of proft, loss of the competitive position of enterprises, including wine ones, in promising markets. In the conditions of the modern wine market, there is a tendency to increase consumer influence on the formation of the assortment range of wineries, focusing on wines with original consumer properties, in particular ice. Ice wine is a rare wine of a special type, the technology of which involves the use of non-classical methods of processing grapes. Therefore, ice wine is characterized by original consumer properties leading to increased interestamong consumers who increasingly use distance means of buying goods.In this regard, in this article the monitoring of the ice wine assortment was conducted, which is presented on the sites of Ukrainian online stores, both general retail and specialized wine networks.Coefcient estimation methods were used to evaluate the assortment of ice wines based on comparison with the benchmark system. According to the results of the study, the low coefcients of breadth and depth of ice wine assortment presented in the onlinestoresin Ukraine were obtained. It was determined that most ice wines are wines of foreign producers made from Riesling grapes. The Rozetka online store has the entire list of ice wines on sale, but the largest assortment of ice wines from around the world is not available for orders on the website of the specialized wine online store Wine Style. It should be noted that not a single position of ice wine was found in the online stores of Ukrainian grocery retail chains. Therefore, the subsequent formation of an assortment of ice wines is an urgent task, which will allow us to correctly propose effective methods to increase the competitiveness of ice wines on the Ukrainian retail market. It was determined that most ice wines are wines of foreign producers made from Riesling grapes. The Rozetka online store has the entire list of ice wines on sale, but the largest assortment of ice wines from around the world is not available for orders on the website of the specialized wine online store Wine Style. It should be noted that not a single position of ice wine was found in the online stores of Ukrainian grocery retail chains. Therefore, the subsequent formation of an assortment of ice wines is an urgent task, which will allow us to correctly propose effective methods to increase the competitiveness of ice wines on the Ukrainian retail market. Key words: assortment, market, online store, ice wine, depth ofassortment, breadth of assortment.

Specialized Wines

Specialized wines will have often have passed through similar sequences of grape maturation, harvest, and fermentation (which may or may not be carried to completion) typical of more normal wines but are, nonetheless, treated somewhat differently. Wines developed for shipment, such as Port, Madeira, and Sherry, discussed here, and wines developed from grapes infected with the fungal ascomycete known as Botrytis cinerea (aka the Noble Rot), wines produced from frozen grapes (Ice wine), and wines produced from grapes similar to those grown in the Champagne region of France and destined to become “sparkling wines,” to be discussed subsequently, are all slightly different from the general types already described. And yet, because the compounds initially found in the grapes enjoy the same precursors and are doubtlessly very similar save for their terroir and their individual genomic and epig¬enomic differences, all but the final treatments they undergo are somewhat similar. Indeed, in that vein, Port and Madeira wines apparently originated in Portugal and Sherry in Spain, and the preferred grapes from which the preferred beverages are made continue to grow in and or near the initial locations. Other growing regions do try, with greater or lesser success, to create similar beverages. Port, Sherry, and Madeira wines are all called “fortified” beverages. They are generally higher in alcohol content and other flavorings than those produced by typical fermentation processes and have one or two additional steps that are associated with their processing. The first step involves producing a “distilled beverage.” In this process a portion of the wine produced in the usual way by fermentation is subjected to the process of distillation in the presence of air. In that process the wine is heated above the temperature at which it vaporizes (different components vaporizing at different temperatures) and then the vapors produced are removed, condensed, and separated from the residue. Low- boiling materials such as water (H2O, the major constituent of wine), methyl alcohol (methanol [CH3OH] of which there are traces), acetaldehyde (ethanal [CH3CHO] produced by oxidation of ethanol), and perhaps surprisingly, ethyl alcohol (ethanol [CH3CH2OH]), as well as other low-boiling components (e.g., some esters) are removed.