Kodumaine viinamarjakasvatus ja veinivalmistamine – kas täiendav maaturismi tõukejõud Eestis?
Laen...
Kuupäev
2018
Kättesaadavus
alates 06.06.2023
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Viimasel kümnendil on Eestis viinamarjakasvatus ja veinivalmistamine jõudsalt arenenud
ja sellega tegelevate inimeste arv järjest kasvanud, kuid valdkonna arenguperspektiive
käsitlevaid uurimistöid on veel suhteliselt vähe. Käesoleva magistritöö eesmärgiks on välja
selgitada, kas Eesti viinamarjakasvatajatel, veini- ja siidrivalmistajatel on olemas
võimalused ja valmisolek maaturismi teenuste pakkumiseks, kas Eestis avamaal kasvatatud
viinamarjadest saab toota piisava kvaliteediga veini suhkruid lisamata ning millised on
veiniturismi arendamise edasised väljavaated Eestis. Viinamarja-, veini- ja siidritaludelt
andmete kogumisel ja ülevaate koostamisel on kasutatud kvalitatiivset uurimisviisi ja
poolstruktureeritud intervjuusid, mis viidi läbi seitsme erineva talu esindajatega.
Viinamarjade sobivust veinivalmistamiseks hinnati kvantitatiivse meetodiga marja
keemiliste analüüside kaudu. Selleks vaadeldi marjamahla kuivaine näitaja °Brix
dünaamikat aastatel 2009-2017. Saadud uurimistulemuste põhjal võib väita, et Eesti
viinamarja-, veini- ja siidritaludel on huvi ja valmidus veiniturismiks olemas ning Eestis
avamaal kasvatatud viinamarjadest on võimalik valmistada kuiva veini suhkruid lisamata.
Samas selgus töö käigus mitmeid valdkonna arengu seisukohalt olulisi asjaolusid ja
kitsaskohti, millele tuleks edaspidi tähelepanu pöörata. Töös tuuakse välja soovitused, mis
võiksid selle majandusharu edasisele edenemisele kaasa aidata.
During the last decade, viticulture and wine producing has thrived in Estonia, with an increase in the number of individuals involved in the subject field. Despite this, there is lack of research on the development of this subject. The aim of this master thesis’ is to account for the willingness and possibilities of grapevine cultivators, wine and cider producers in Estonia to offer nature based tourism services, and to account for the potential future development of wine tourism in Estonia. Furthermore, the goal of this thesis’ is to analyse the ability to produce wine of sufficient quality and free from added sugars out of grapes grown in the open field in Estonia. A qualitative research method was used and interviews were conducted with seven representatives of various farms engaged in the subject field. The suitability of the grapes for wine making in Estonia was analyzed by using a quantative reseach method. This was executed by means of measuring the level of the soluble solids (°Brix) in grape juice derived from grapes grown in Estonia from 2009 to 2017. The results of this research indicate that Estonian grape, wine and cider farms have an interest and willingness to engage in wine tourism and that the grapes grown in Estonia are suitable for wine production without the addition of sugars. However, it was also concluded that there are multiple crucial aspects in regard to the development of the subject field which need to be addressed in the future. The author provides suggestions to aide the future development of this economic branch.
During the last decade, viticulture and wine producing has thrived in Estonia, with an increase in the number of individuals involved in the subject field. Despite this, there is lack of research on the development of this subject. The aim of this master thesis’ is to account for the willingness and possibilities of grapevine cultivators, wine and cider producers in Estonia to offer nature based tourism services, and to account for the potential future development of wine tourism in Estonia. Furthermore, the goal of this thesis’ is to analyse the ability to produce wine of sufficient quality and free from added sugars out of grapes grown in the open field in Estonia. A qualitative research method was used and interviews were conducted with seven representatives of various farms engaged in the subject field. The suitability of the grapes for wine making in Estonia was analyzed by using a quantative reseach method. This was executed by means of measuring the level of the soluble solids (°Brix) in grape juice derived from grapes grown in Estonia from 2009 to 2017. The results of this research indicate that Estonian grape, wine and cider farms have an interest and willingness to engage in wine tourism and that the grapes grown in Estonia are suitable for wine production without the addition of sugars. However, it was also concluded that there are multiple crucial aspects in regard to the development of the subject field which need to be addressed in the future. The author provides suggestions to aide the future development of this economic branch.
Kirjeldus
Magistritöö
Loodusturismi õppekaval
Märksõnad
magistritööd, viinamari, veiniturism, veinitööstus, maaturism