{'fraction_non_alphanumeric': 0.02848575712143928, 'fraction_numerical': 0.031484257871064465, 'mean_word_length': 5.423076923076923, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Introduction to the Issue

This issue of the Journal of Wine Economics opens with a paper by Magali Delmas, Olivier Gergaud, and Jinghui Lim entitled “Does Organic Wine Taste Better? An Analysis of Experts’ Ratings” (Delmas, Gergaud, and Lim, 2016). They analyze whether ecocertified wines are of better quality than their conventional counterparts by drawing on data for more than 74,000 Californian wines produced by 3,842 wineries between 1998 to 2009. The authors refer to scaled scores of Wine Advocate, Wine Enthusiast, andWine Spectator and find that ecocertified wines exhibit statistically significantly higher quality ratings than their non-certified wines.