ABSTRACT

The research aims to analyse the effect of Knowledge Management (KM) on Sustainable Performance (SP) in the wine industry context. In particular, the study investigates how SP is influenced by KM through the mediating role of Green Innovation (GI), as well as the moderating role of Collaborative Culture (CC). The research proposes a conceptual model, based on previous studies, which is tested through structural equations (PLS-SEM) with data collected from 202 Spanish wineries. The results of the research indicate that there is a positive relationship between KM and SP, with GI mediating and CC moderating this link. The originality of the research is due to the fact that, firstly, there are no previous studies that have addressed the KM-SP relationship in the wine context and, secondly, there is no previous academic literature that has used the CC variable to moderate the main relationship analysed.

摘要

该研究旨在分析知识管理（KM）对葡萄酒行业可持续绩效（SP）的影响。该研究特别调查了 SP 如何通过绿色创新 (GI) 的中介作用以及协作文化 (CC) 的调节作用而受到知识管理的影响。该研究根据之前的研究提出了一个概念模型，并通过结构方程 (PLS-SEM) 和从 202 家西班牙酒庄收集的数据进行了测试。研究结果表明，KM 和 SP 之间存在正相关关系，GI 起到中介作用，CC 调节这种联系。这项研究的原创性在于，首先，之前没有研究讨论过葡萄酒背景下的 KM-SP 关系，其次，