Technical Yearbook 2023

FIGURE 2.

increase adoption. For instance, winemaking is a process. You harvest, you ferment, you stabilise, you bottle. In general, winemakers are open to information relevant to the part of the process they find themselves in. Winemakers are not necessarily interested in information about wine

yeasts when they have just finished a three-month harvest season. Suppliers of oenological products are very good at tailoring their knowledge-sharing efforts according to the predominant winemaking processing steps, making them a popular knowledge source in the SA wine industry.

Innovation and tradition Winemakers often balance the desire for innovation with preserving traditional winemaking practices. The knowledge representing a balanced approach, respecting traditional methods while introducing improvements, may be more appealing for some winemakers. Availability of resources Practitioners may consider the availability of financial resources when deciding whether to adopt an innovation. Innovations that align with their available resources may have a higher chance of uptake.

Risk and uncertainty Practitioners may be cautious about adopting new knowledge if it involves significant risk or uncertainty regarding the impact on wine quality and production outcomes. Conclusion By considering these factors when designing knowledge dissemination strategies, practitioners and organisations can enhance the uptake of valuable information. 

References https://www.wineland.co.za/factors-influencing-knowledge-uptake-by-practitioners-characteristics-of-the-knowledge/

For more information, contact Karien O’Kennedy at karien@sawine.co.za.

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TECHNICAL YEARBOOK 2023