(Wines&Vines) - Graduates from wine schools across the world know the relationship between pH and free sulfur dioxide, but they may not have as good a handle on analyzing a profit and loss sheet or anticipating how currency fluctuations could render their wine less competitive. Technical education in the wine industry is at a level unmatched in the history of winemaking. Teaching the business of wine, however, has lagged behind wine and grapegrowing science. “I strongly believe that wine industries around the world are far too technocratic—production and product-oriented—whereas it is a business like any other, which must make profit to survive,” said Johan Bruwer, a professor with the University of Adelaide School of Agriculture, Food and Wine.