Article

The dimensions of wine quality

October 2007
Food Quality and Preference 18(7):997-1007

October 2007
18(7):997-1007

DOI:10.1016/j.foodqual.2007.04.003

Authors:

ESC Dijon/Burgundy School of Business - Ecole de commerce, Dijon, France

The nature of product quality is complex and repays close investigation. Using qualitative methods, this study examined Australian wine drinkers’ perceptions of wine quality to construct a comprehensive, consumer-focused understanding of the complexity of the concept. Wine quality was found to comprise a number of dimensions, both intrinsic to what is drunk and extrinsic to it. These dimensions may be terminal – an end state of pleasure – or catalytic, factors which help to stimulate resulting pleasure. In theoretical terms the study suggests that quality is a multi-dimensional construct and that consumers engage with it depending on their varying involvement levels with the product. Practically the research offers marketers the chance to understand how quality is conceived by consumers and the varying ways in which drinkers can be grouped based on the quality dimensions they focus on.

Screw versus cork? New directions on quality perceptions from the perspective of Austrian wine consumers

Article

Full-text available

Mar 2022

Purpose The purpose of this paper is to examine the influence of wine closure types on the quality perception of wine consumers in a traditional wine market, combined with the willingness to pay for red and white wines in bottles closed with screw caps compared with that for wines in bottles with a cork closure. Design/methodology/approach An online experiment with 436 Austrian wine consumers was conducted in a two-by-two between-groups design. To assess the quality of Austrian red and white wine, quality indicators such as origin, grape variety, awards, the content of residual sugar, vintage, geographical indication, ageing potential, organic certification, vineyard designation and brand (producer) have been applied. Furthermore, different involvement levels as well as willingness to pay were taken into consideration. Findings Contrary to earlier findings, results confirm that Austrian consumers do not generally perceive wines (both red and white) in a screw cap bottle to be lower or different in quality from those in a cork-closed bottle. However, consumers expect red and white wines in bottles with a cork closure to be higher in price than wines in bottles with a screw cap. Among established quality indicators, the present analysis shows that price is the strongest cue for quality when it comes to wines and indicates that wines in bottles closed with corks and bearing a higher price tag are considered to be of higher quality. Research limitations/implications This research comes with limitations, such as the absence of sensory differences. Moreover, the research design is based exclusively on the description of wines and a limited set of quality indicators and does not involve the actual tasting of wines. Practical implications Outcomes suggest that in the strategic positioning of wines, the difference in wine consumers’ quality perceptions between wine bottles with screw caps and cork closures plays a smaller role than anticipated. Findings are relevant for practitioners, particularly in old-world wine markets where cork is still seen as the closure of choice for higher-quality wines. Originality/value The results of this survey contribute to understanding consumers of an established old-world wine market and their attitudes towards alternative bottle closure types such as screw caps. It adds new insights to the research stream of the quality perception of wines.

PECULIARITIES OF POLISH WINE CONSUMERS: IMPLICATIONS FOR WINE BUSINESS MANAGEMENT

Article

Full-text available

Mar 2024

Anna Mazurkiewicz-Pizło

The extent of “deceptive” advertising by wine retailers: caveat venditor

Article

Dec 2023

Omer Gokcekus

Purpose The purpose of this study is to assess the presence of deceptive advertising practices in wine retailers’ e-mails and, if identified, to analyze the extent and content of these deceptive advertisements. Design/methodology/approach The study follows an observational research design to examine the accuracy of two claims that were made in 258 marketing e-mails from two major wine retailers in New Jersey, USA: (1) that all wines have 90+ scores; and (2) that these wines are offered at a deeply discounted price. Findings The study found that only 3.9% of cases accurately supported both major claims made: the wines having 90+ scores and being offered at a discounted price. Both claims were inaccurate in 64.7% of cases. Nearly half (49.3%) of the advertised wines had concealed critic’s scores below 90 points. Recipients were told they could save 37.2% by purchasing from the advertising retailer, but they could have actually saved 12.7% more by buying the wines elsewhere. Research limitations/implications The study’s limitations include the small sample size. Variations between different wine retailers and their advertising practices require further investigation. Practical implications Advertised discounts and scores may be inaccurate or incomplete, causing consumer confusion and disappointment, erosion of wine advertisements’ as well as wine retailers’ and wine experts’ credibility. Social implications Deceptive advertising can erode consumer trust and lead to unfair practices. Consumers may make purchasing decisions based on misleading information. Deceptive practices create an uneven playing field, giving businesses that engage in them an unfair advantage, hindering market transparency and ethical businesses. Policymakers should develop regulations to protect consumers and ensure fair competition. Originality/value An investigation of deceptive advertising practices in the wine industry has not been done before. This exploratory study contributes to consumer awareness and highlights the importance of truthful and transparent marketing practices.

Do Wine Flaws Really Matter to Wine Consumers' Intention to Purchase Wine-An Online Study

Article

Full-text available

Apr 2023

Purpose: Exploring antecedents of flawed wine purchase intention, this study attempts to assess consumer acceptance leading to the purchase or consumption of a flawed wine product as well as build a profile of flawed wine consumers. Design/Methodology/Approach: A survey, from Amazon Mechanical Turk (Mturk) with 260 valid survey responses collected. ANOVA with post hoc testing was used to analyze the data. Findings: Results reflect that attitude, subjective knowledge, perceived behavioral control, perceived risk, and sensory appeal all significantly influence intent to purchase a flawed wine product. Additionally, environmental attitude significantly influences their intent to purchase wines with flaws and their attitude toward flawed wine. Originality: To date, no research has explored consumer acceptance of flawed wines. This study attempted to fill a gap in the literature and add to the overall body of knowledge regarding flawed wines and consumer understanding/acceptance of flawed wines, as well as generating a profile of potential flawed wine consumers. Research Limitations/Implications: Consumer panel data is not as rich as an experimental study design; however, this work starts an academic conversation on flawed wine and provides a foundation for future research. Practical Implications: The results of this study offer practical opportunities, from educating consumers toward a richer understanding of wine flaws; promotional opportunities for wine producers with a product to be disposed of, enhancing revenue generation; and how sensory appeal and environmental concern are beneficial to furthering the understanding and predictability of consumer intentions to purchase flawed wines.

Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

Article

Full-text available

Sep 2022

Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be subsequently checked by the competent authority in each country. Unfortunately, there is no consensual and standardized approach for the development of sensory control methods for PDO wines. The aim of this work was to develop a sensory profile for the taste and mouthfeel descriptors that allows the characterization of wines from 11 existing PDOs in Catalonia (Spain), and with the purpose of advancing the process of harmonization of the official sensory analysis of wines. This paper includes the selection process of tasters, the procedure used for the definition and grouping of descriptors, and the development of references for the selected attributes. The use of this analytical tool should allow PDO/PGI product certification and control authorities to verify compliance with their specifications (descriptive and quantitative) based on objectively evaluated results.

Mechanisms of the initial stage of non-enzymatic oxidation of wine: A mini review

Article

Full-text available

Apr 2024
J FOOD SCI

Non-enzymatic oxidation is a primary factor affecting wine quality during bottling or aging. Although red and white wines exhibit distinct responses to oxidation over time, the fundamental mechanisms driving this transformation remain remarkably uniform. Non-enzymatic oxidation of wine commences with the intricate interplay between polyphenols and oxygen, orchestrating a delicate redox dance with iron and copper. Notably, copper emerges as an accelerant in this process. To safeguard wine integrity, sulfur dioxide (SO 2) is routinely introduced to counteract the pernicious effects of oxidation by neutralizing hydrogen peroxide and quinone. In this comprehensive review, the initial stages of non-enzymatic wine oxidation are examined. The pivotal roles played by polyphenols, oxygen, iron, copper, and SO 2 in this complex oxidative process are systematically explored. Additionally, the effect of quinone formation on wine characteristics and the intricate dynamics governing oxygen availability are elucidated. The potential synergistic or additive effects of iron and copper are probed, and the precise balance between SO 2 and oxygen is scrutinized. This review summarizes the mechanisms involved in the initial stages of non-enzymatic oxidation of wine and anticipates the potential for further research.

Factors influencing wine ratings in an online wine community: The case of Trentino–Alto Adige

Article

Full-text available

Mar 2024

Consumers often struggle to make their choice in the highly diversified wine market. With wine being an experience good, consumers must rely on extrinsic characteristics, e.g., information on the label. Thus, easily available quality signals like consumer ratings have become an increasingly useful and widespread tool. Vivino is one of the largest online wine communities with over 60 million users, which have more than doubled since 2018. Hence, users have easy access to peer ratings, while established wine expert ratings are being challenged. This study analyzes data from Vivino to explore factors affecting consumer ratings at different price points, considering several wine attributes like geographical indications, brand, and the so-called “community effect.” We show that there is a small but significant community effect on wine's perceived quality related to its popularity among users of the Vivino community, as well as effects from specific wine attributes. Moreover, we estimate a hedonic quantile model on similar price ranges to compare the effect of the same regressors on wine prices. Results contribute to a better understanding of how different factors affect consumers’ wine evaluations, allowing to compare their effect on the “pure” consumer preference (i.e., consumer ratings) and market value.

Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France

Article

Full-text available

Feb 2024

Although the definition of natural wine remains contested and still lacks official recognition, it can be broadly described as a wine made with organic or biodynamic grapes without oenological additives in the cellar and minimal intervention in all winemaking stages. Despite growing interest in natural wines, uncertainty prevails about their sensory and quality attributes among both consumers and experts. In light of this research gap, this study aims to determine, first, if there are specific sensory dimensions allowing to differentiate natural wine as a wine category from conventional wines; second, if this sensory dimension affects the perception of the quality; and third, to characterise the physicochemical differences in terms of basic oenological parameters between natural wines and their conventional counterparts. To do so, 24 red wines (12 self-defined as natural and 12 conventional wines) were sensory and chemically characterised. The sensory evaluation was first carried out by winemakers from Spain. It consisted of a descriptive task (labelled sorting task) followed by a quality evaluation under two conditions: with and without information regarding the production method. A second panel of French experts carried out the same quality assessment, also with and without information. The aim was to find out whether expectations existed linked to each type of wine and to explore potential cross-cultural effects. The results of the labelled sorting task showed that natural wines tended to be different from conventional wines, but the difference was not clear-cut. However, natural wines were perceived to be of lower quality than their conventional counterparts, both with and without the information provided, regardless of the origin of winemakers. Results of the chemical analysis showed that natural wines presented higher values for volatile and total acidity and turbidity, while they had lower values for total and free sulphur. The study points to the existence of sensory dimensions with an impact on overall quality associated with the production method.

Characterization of Boğazkere wines from different locations in Turkey relating aroma and sensory properties using chemometrics

Conference Paper

Full-text available

Nov 2023

Boğazkere (BG) is one of the primary grape varieties that Turkey utilizes to produce premium red wine. Using chemometrics, this research was to investigate the aroma composition and sensory attributes of BG wines from various vintages and locations (Çermik/Diyarbakır, Güney/Denizli, and Pendore/Manisa). Using GC/MS/FID, GC-O, and Descriptive Analysis, aroma, aroma-active compounds, and sensory evaluations were identified and quantified, respectively. To determine the relationship between chemical result and sensory perception, PLS Regression (PLSR) was used. Principal component analysis (PCA) was used to evaluate the sensory results. There have been identified 93 aroma compounds, 29 of which are aroma-active compounds for which modified frequency (MF%) values have been determined. Compounds with high MF% values in BG wines include ethyl-3-methyl-butanoate/ethyl-2-methyl-butanoate (86), ethyl-2-methyl-propanoate (83), isoamylalcohol (82), ethylhexanoate (80), diethylsuccinate (77), and 2-phenylethylalcohol (75). The most prominent attributes associated to these compounds are those of black-fruit, red-fruit, strawberry, raspberry, banana, dry-fruit, cheery and spicy. PCA indicated that the most prevalent aroma descriptors for BG wines are black fruit, dried fruit, red fruit, confectionery, and spicy. Although dry-fruit, black-fruit, and spicy notes are more prevalent in wines from Diyarbakır, red-fruit and confectionary odours are more prevalent in wines from Denizli and Manisa. Red-fruit attributes in wines were positively correlated with diethyl-dl-malate, ethyl-butanoate, ethyl-hexanoate, ethyl-octanoate, ethyl-decanoate, ethyl-3-methylbutanoate, and ethyl-2-methylbutanoate, depending on PLSR. Ethyl-2-hydroxy-methylpentanoate, 4-ethoxycarbonyl-gamma-butyrolactone, gamma-nonalactone, pantolactone, and ethyl-2-methyl-propanoate were positively correlated with the dark fruit attribute of wines. Ethyl-2-hydroxy-4-methyl-pentanoate and gamma-nonalactone compound, which gives the odours of black fruit (blackberry), is particularly noticeable in Diyarbakır wines.

Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes

Article

Full-text available

Jan 2024

Pinot noir is rapidly becoming a winemaking staple in the Central Coast of California. Therefore, it is important to understand how factors such as fermentation temperature and cap management affect the chemical and sensory impact of such wines. Herein, Pinot noir wines were made with three contrasting alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and combined factorially with two cap management regimes (with or without punch downs). The impact of these factors on colour, aroma, and the temporal retronasal aroma and mouthfeel profile was assessed by a trained sensory panel (n = 13) using descriptive analysis (DA) and time-intensity (TI), respectively. Combining a hot fermentation temperature and no punch downs led to wines with higher colour saturation and purple hue. In contrast, wines fermented at cold fermentation temperatures with no punch downs showed reduction aromas. In terms of individual main effects, wines fermented at cold temperatures had more orthonasal aroma, while wines fermented at hot temperatures had higher astringency. To understand the relationship between selected volatile aromas and perceived sensory results, a partial least square regression (PLSR) was conducted. PLSR indicated that cold fermentation temperature wines with punch downs were associated with esters, including ethyl hexanoate and ethyl heptanoate, as well as β-damascenone, which aligned with sensory results. The effect of salivary flow rate on the temporal sensory profile post-expectoration was also analysed. Low salivary flow rate panellists perceived both astringency and length significantly later and more intensely than high salivary flow rate panellists. However, the time of maximum intensity was perceived significantly later for high salivary flow rate panellists. Overall, fermentation temperature had a more significant impact on the sensory and volatile composition of Pinot noir wines than the cap management regime. However, cap management still appeared to affect sensory and volatile chemistry results through significant interactions. Therefore, the relationship between fermentation temperature and cap management was not straightforward from avolatile chemistry or sensory perspective. The importance of accounting for salivary flow rate in panellists when using time-based sensory analysis was also highlighted.

Quality Strategies Implemented in The Romanian Wine Market

Article

Full-text available

Jan 2024

Nicoleta Andreea NEACSU

In a highly competitive market such as wine, implementing quality strategies is necessary to succeed. Consumers are increasingly knowledgeable and demanding. The paper aims to identify the primary quality strategies used in the wine market in Romania and to determine the opinions, attitudes, and perceptions of consumers regarding it. For this purpose, an exploratory analysis combined with quantitative market research was carried out.

Can a wine be feminine? Gendered wine descriptors and quality, price, and aging potential

Article

Full-text available

Dec 2023

By analyzing more than 1,400 expert tasting notes, we assess the so-called gender profile of Bordeaux wines. We identify 329 gender-related wine descriptors, with a good balance between masculine and feminine descriptors. Some wines and vintages are described as more feminine than others, but no clear trend over time emerges. Our regression analysis further reveals that more feminine wines receive similar ratings and sell at similar prices as their more masculine counterparts, but they are perceived as having a much more limited aging potential.

Citation: Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis. Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis

Article

Full-text available

Dec 2023

Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds influenced the olfactory sensory attributes. For Pinot Gris wine, OQJ was positively correlated with sensory attributes, like “floral” aroma, “stone-fruit” flavor, “yellow” color, “caramelized” aroma, and “tropical fruit” aroma according to an Italian panel. For Pinot Noir wine, “licorice” aroma, “cloves” aroma, “fresh wood” aroma, “red fruit” flavor, “cherry” aroma, and “spicy” flavor were positively correlated with OQJ by the same panel. Important predictors for the wine quality of Pinot Gris could be characterized, but not for Pinot Noir. Additionally, sensory tests were also carried out by different panel compositions (German and Italian). Both the German and the Italian panels preferred (based on OQJ) a Pinot Gris wine from New Zealand (Gisborne), but for different perceived characteristics (fruity and aromatic notes by the Italian panel and acidity by the German panel). For Pinot Noir, different panel compositions influenced the OQJ of the wines, as the wines from Chile (with more spicy, red fruit and woody notes) were preferred by the Italian panel, while the German panels preferred the wines from Argentina (with light, subtle woody and red fruit notes). The profile of cyclic and non-cyclic proanthocyanidins was also evaluated in the two varietal wines. No clear effect of the origin was observed, but the wines from Italy (Sicily/Puglia) were separated from the rest and were characterized by percentage ratio chemical indexes (%C-4) and (%C-5) for both varieties.

From grape to wine -Muscat Ottonel from Blaj-Târnave vineyard chemical and sensory analysis

Article

Full-text available

Nov 2023

Following the global trend of selling high-quality wines, those produced in Blaj vineyard must be superior due to a highly competitive market and consumer tastes and demands. Because the quality of wine is given by both sensory and chemical properties this work presents the phenolic fingerprint, the general chemical characteristics, and the sensory properties of the 2021 Blaj Muscat Ottonel wine as well as the phenolic composition of the grapes from which this wine was produced. Grape phenolics were represented by flavanols (73%), flavonols (14%), hydroxybenzoic acids (9.08 %) and hydroxycinnamic acids (4%), while wine phenolics by flavanols (42%), hydroxycinnamic acids (33%) and hydroxybenzoic acids (15%). Catechin and procyanidin dimer B1 were identified both in grapes and in wine. More than half of the grapes' procyanidin dimer B1 (3.638 mg/g out of 6.379 mg/g) and more than one-tenth of grapes' catechin (1.570 mg/g out of 9.298 mg/g) were found in wine. As the general and sensory qualities of the Blaj Muscat Ottonel wine were kept within the limits of a Protected Designation of Origin (PDO) demi-sweet wine, the presence of resveratrol glucoside, catechin, and procyanidin in its content supports the idea of classifying this wine as a potential nutraceutical 'functional wine'.

Determining the Importance of Physicochemical Properties in the Perceived Quality of Wines

Article

Full-text available

Jan 2023

Wine is a relevant part of the diet in many countries, showing significant nutritional properties, providing health benefits to consumers, and having a significant weight in economy. Also, wine plays an important role in many cultures as a part of their social relationships, feasts, or religion where some of them may become a sign of luxury and distinction. For those reasons, objective and subjective quality of wines is an important issue in their production and marketing. To improve wine excellence, some production methods try to relate its physicochemical properties to the quality as it is perceived by humans. Then, modern data prescriptive analysis can be applied to measure the importance (the influence) of each wine attribute. This paper examines and compare several metrics of the attribute importance and its application to the quality-aware design and production of wines. Moreover, for the cases where the perceived quality is characterized using a discrete value, a novel importance metric, based on the Jensen-Shannon Divergence (JSD) is introduced and compared to the existing ones. The results show that JSD clearly overperforms other metrics previously proposed in the literature. Also, it can be asserted that JSD properly reflects the importance of discrete multivalued functions. The results, using this metric in an importance performance analysis of a public wine dataset, show that the main physicochemical attributes of a red wine are citric acidity, alcohol, sulphates and fixed acidity. As for the white wine case, the main attributes are alcohol, free sulfure dioxide and pH.

A novel quantitative method for evaluating food sensory complexity using the temporal dominance of sensations method

Article

Oct 2023
FOOD QUAL PREFER

Wines with sustainable attributes: How much do consumers know about them, and why does it matter?

Article

Full-text available

Jun 2023

Product knowledge is one of the key factors affecting consumer decisions, including purchasing sustainable products. Yet, it is not clear how much consumers know about non-conventional wines and whether they can differentiate between the different types of such wines. The current paper investigates the impact of consumers' knowledge types on their attitudes and purchase intention for non-conventional wines. The data were obtained using an online survey of 201 wine consumers. Findings indicate that product knowledge should be viewed as a multidimensional concept requiring categorization into distinct types. The results also revealed that subjective and objective knowledge of sustainable and organic wines appear to be strongly linked to positive attitudes and purchasing decisions. However, the prior experience did not impact forming positive attitudes and purchase intention. Regarding biodynamic wines, it was shown that only subjective knowledge influenced attitude and consequently the purchase intention. The findings provide important implications, especially for retailers or marketers attempting to sell non-conventional wines, because consumers' purchase intention and attitudes could be positively stimulated when marketing activities focus on certain types of knowledge.

Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions: This article is published in cooperation with the 22nd GiESCO International Meeting, hosted by Cornell University in Ithaca, NY, July 17-21, 2023.

Article

Full-text available

Jun 2023

Delaying grapevine budbreak through viticultural management practices is a promising method to prevent spring freeze damage for small vineyards. However, in cool-climate regions, delaying budbreak can potentially delay fruit development and maturation, negatively impacting wine quality. In this three-year study, 2017–2019, we evaluated the impacts of delaying budbreak on wine volatile and nonvolatile composition for Vitis vinifera c.v. Lemberger at a cool-climate site, and we related treatment impacts on wine composition to consumer perception. We also assessed if treatment impacts were similar across vintages, or if seasonal weather conditions were more important for wine composition than delaying budbreak. We evaluated four treatments each year: a control (C) (no delayed budbreak strategy applied), a vegetable oil-based adjuvant (Amigo®) applied at either 8 % or 10 % (v/v) concentration during dormancy (A8, A10), and late pruning conducted shortly after budbreak (1–4 leaves unfolded) of apical buds (LP). Delays in budbreak between treatments and C vines ranged from 5 days (A8, 2017) to 23 days (LP, 2017) across the 3 years. Furthermore, berry colour change, one of the parameters used to assess véraison, started later in LP vines than in C vines each year. Within each vintage, we found that delayed budbreak treatments, especially LP, had lower concentrations of several volatile compounds than C wines. Furthermore, LP wines tended to have higher monomeric anthocyanins relative to C wines, ranging from 18 % (2019) to 36 % higher (2018). Results from consumer discrimination testing broadly reflected differences in wine chemical composition: consumers perceived LP wines as different from C or A8, depending on the year, and all treatments were different in 2019. However, we found that vintage impacted wine composition more than the delayed budbreak treatments. Of the 49 volatile and nonvolatile compounds detected every year, about half showed significant vintage effects, while only three were consistently different by treatment. Together, our results suggest that delaying grapevine budbreak at a cool-climate site can impact wine chemical composition and perception, especially if phenological delays are still present around véraison; however, seasonal weather conditions remain a more important driver of wine chemical composition than relatively small changes in phenological development.

The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California

Article

Full-text available

May 2023
MOLECULES

Grenache wines from the Central Coast of California were subjected to different alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and cap management protocols, namely, punch down (PD), or no punch down (No PD), to determine the effect of these practices on the color, aroma, and the retronasal and mouthfeel sensory characteristics of the resulting wines. Descriptive analysis (n = 8, line scale rating 0–15) results indicated that the combination of a hot fermentation temperature and no punch downs led to a significantly higher intensity in perceived color saturation (7.89) and purple hue (8.62). A two-way analysis of variance (ANOVA) showed that cap management was significantly more impactful on the perception of orthonasal aromas than fermentation temperature. The reduction aroma was significantly higher in No PD wines (5.02) compared to PD wines (3.50), while rose and hot aromas had significantly higher intensity perception for PD wines (5.18, 6.80) than for No PD wines (6.80, 6.14). Conversely, analysis of selected volatile compounds indicated that fermentation temperature was more impactful than cap management regime. Cold/Hot wines had higher concentrations of important esters such as ethyl hexanoate (650 µg/L) and isoamyl acetate (992 µg/L). Cold wines had a higher concentration of β-damascenone (0.719 µg/L). TCATA evaluation (n = 8) indicated that Cold/Hot PD wines had a significantly higher citation proportion of fruit flavor (1.0) and velvet astringency perception (0.80) without significant reduction flavors. Finally, the present study represents a contribution with the main volatile compounds (e.g., β-damascenone and esters in the Cold and Cold/Hot fermented wines, respectively; hexanol in PD wines, which may be potentially responsible for a hot mouthfeel), and sensory characteristics (red fruit, tropical fruit, white pepper, and rose) of Grenache wines grown in the Mediterranean climate of the Central Coast of California.

Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts

Article

Full-text available

Apr 2023

The main objective of the present work was to evaluate the effect of culture through familiarity of wine technical experts on the perception of wine quality. A total of 32 wine experts from the United Kingdom and Spain undertook two sensory tasks with a total of 18 still white wines from these countries. The first assignment consisted in a descriptive task followed by a labelled free sorting task. The second assignment was a categorisation task in which experts had to classify the samples into groups based on five pre-established quality categories (ranging from very low to very high quality). Finally, experts evaluated their level of familiarity with the grape varieties employed. Results showed that grape variety was a key marker of the sensory profile of the evaluated wines. Wines made of the Albariño variety were described mainly as sour and as having a white fruit aroma, Verdejo wines were mainly sour and had fresh fruity aromas, the Bacchus variety was described as having floral aromas, and the Ortega wines as having oxidised, animal and defective aromas. In terms of perceived quality, leaving aside the wines of the Ortega variety, which showed an oxidation character resulting in the lowest quality scores according to both British and Spanish experts, it was observed that there is a clear effect of familiarity on the perception of quality. Spanish experts were significantly more familiar with Verdejo and Albariño varieties than with Bacchus, resulting in higher quality scores for Spanish varieties. In contrast, quality scores of the Bacchus wines and the wines produced from the two Spanish varieties were not significantly different in terms of quality according to the British experts, as were the familiarity scores reported by this group of experts. This work increases knowledge about the formation of quality perception and confirms the effect of familiarity on perceived quality among wine experts, highlighting the importance of cognitive factors in the construction of wine perception.

Study of microbial dynamics for the control of Kombucha production / Etude de la dynamique microbienne pour la maîtrise de la fabrication de Kombucha

Thesis

Full-text available

Dec 2021

Thierry Tran

Kombucha is a fermented beverage obtained from the transformation of sugared tea infusion through the activity of a consortium of yeasts and bacteria, during which a cellulosic biofilm is formed. The study of microbial interaction that occur in this matrix aims at improving the control over the production process at industrial scale. The methodology used in this work is mainly based on the isolation and selection of yeasts and acetic acid bacteria from a determined kombucha consortium. The selected microorganisms are then used to inoculate monocultures and cocultures in sugared black tea. Different parameters were followed at the microbiological level (population counts, composition in genera and species), at the chemical level (composition in sugars, organic acids, amino acids, proteins, volatile compounds, oxygen) and at the sensory level (gustative and olfactive descriptions). Results point towards the essential role of yeast-acetic acid bacteria association during the production process of kombucha, regarding both volatile and non-volatile compositions. They underline specifically the importance of yeast metabolism in those transformations. The matrix also plays a determining role in the chemical composition and organoleptic profile of kombucha because of its abundance in carbon substrates and its poorness in nitrogenous substrates. The kombucha biofilm possesses a strong relationship with microbial interactions, both regarding its formation and its function. However, it is not mandatory for the essential microbial activities involved in the beverage’s production to occur. Highlighted interactions, including commensalisms and competitions, form as a whole a mutualistic system of interactions between kombucha yeasts and acetic acid bacteria. La kombucha est une boisson fermentée issues de la transformation d’une infusion de thé sucrée par l’activité d’un consortium microbien de levures et de bactéries donnant lieu à la production d’un biofilm cellulosique. L’étude des interactions microbiennes au sein de cette matrice a pour but d’améliorer la maîtrise du procédé de fabrication à échelle industrielle. La méthodologie employée dans ces travaux s’appuie principalement sur l’isolement et la sélection de levures et de bactéries acétiques d’un consortium donné, puis de leur mise en œuvre en monocultures et cocultures dans du thé noir sucré. Différents paramètres ont été suivi aux niveaux microbiologique (populations, composition en genres et espèces), chimique (composition en sucres, acides organiques, acides aminés, protéines, composés volatils, oxygène) et sensoriel (descriptions gustative et olfactive). Les résultats montrent le caractère essentiel de l’association levure-bactérie acétique dans le processus de fabrication de la kombucha au niveau des composés fixes et volatiles. Ils soulignent en particulier l’importance du métabolisme levurien dans ces transformations. La matrice joue également un rôle déterminant dans la composition chimique et le profil organoleptique de la kombucha de part son abondance en susbstrats carbonés et sa pauvreté en substrats azotés. Bien qu’étroitement lié aux interactions microbiennes tant au niveau de sa formation que de sa fonction, le biofilm de kombucha ne conditionne pas les activités microbiennes essentielles à la production de la boisson. L’ensemble des interactions mises en évidence, incluant commensalismes et compétitions, forment un système d’intéractions glogalement mutualiste entre les levures et les bactéries acétiques de la kombucha.

The meaning of the word elegance as a wine descriptor: Effect of expertise and wine type

Article

Full-text available

Dec 2022
FOOD RES INT

The aim of the present study was to investigate the concept of elegance in wine as a function of (i) domain-specific expertise, and (ii) wine type, more specifically as applied to still wine and to sparkling wine. One hundred and fifty participants, classified into five categories depending on their wine-relevant expertise, completed an online questionnaire aimed at inducing verbal responses concerning their cerebral representations of elegance as applied to still wines and sparkling wines. The five participant categories comprised four expert groups, namely wine producer [30], wine writer/critics [30], sommeliers [30], wine merchant/seller [30], and a novice group of wine consumers [30]. Results showed that both professional and novice participants found the concept of 'elegance' applicable to both still wine and sparkling wine, evoking words and terms with reasonable consistency overall. Differences were found, both between participant groups and between wine types. After categorisation, significant differences between participant categories were found for two of the ten categories of words elicited for both inducing expressions. Extrinsic quality and intrinsic quality were significantly different across occupational categories for 'elegant in relation to wine'. Extrinsic quality was noticeably higher for consumers than the other participants while intrinsic quality appears more important to conceptualisations of wine elegance for wine writers/critics than it is for the other groups of participants. Concerning 'elegance in sparkling wine', extrinsic quality also showed significant differences across participant categories, being highly evoked by producers and merchants/sellers. The category context/analogy was significantly higher in consumers' associations and interestingly, lower in writer/critics' associations. These results support the notion that application of the term elegance as a wine descriptor is seen as appropriate by both wine professionals and wine consumers, suggesting that the term elegant when applied to either still or sparkling wine evokes a concept that is not idiosyncratic but that has a central structure shared by many wine professionals and consumers, the core of this structure including terms smooth, balanced, refined and complex.

Thinking outside the bottle: Effects of alternative wine packaging

Article

Nov 2022
J Retailing Consum Serv

Packaging communicates intrinsic product attributes to consumers, which can influence consumer response and decision-making; however, little is known about the impact of non-traditional packaging formats. The current research aims to bridge this gap. Across five studies, we demonstrate that non-traditional packaging negatively influenced purchase intention of a complex product, wine, through product appeal and taste perceptions (Study 1A)/expectations (Studies 1B–4). We also demonstrate that the consumer response to non-traditional packaging is a function of individual differences (desire for unique products) and label attributes (eco-friendly labels).

To wine or not to wine? A scientometric approach to 65+ years of wine preference and selection studies

Article

Aug 2022
BRIT FOOD J

Purpose Among the growing interest towards market segmentation and targeted marketing, the current study adopted a scientometric approach to examine the literature on wine selection and preferences. The current review specifically attempts to shed light on the research that explores the determinants of wine preferences at multiple levels of analysis. Design/methodology/approach CiteSpace was used to compute a Document Co-Citation Analysis (DCA) on a sample of 114,048 eligible references obtained from 2,846 publications downloaded from Scopus on 24 May 2021. Findings An optimized network of 1,505 nodes and 4,616 links was generated. Within the network, impactful publications on the topic and thematic domains of research were identified. Specifically, two thematic macro-areas were identified through a qualitative analysis of papers included in the 7 major clusters. The first one - “Methods of Wine Making” - included clusters #0, #3, #5, #6 and #18. The second one - “Consumers' Attitudes and Preferences Towards Wine” - included clusters #1 and #2. The first thematic macro-area included more technical aspects referring to the process of wine making, while the second thematic macro-area focused more on the factors influencing individuals' preferences and attitudes towards wine. To reflect the aims of the current paper, publications giving light to the “Consumers' Attitudes and Preferences Towards Wine” macro-area were analyzed in detail. Originality/value The resulting insights may help wine makers and wine sellers optimize their work in relation to market segments and to the factors influencing individuals' purchasing behaviors.

Does pleasure facilitate healthy drinking? The role of epicurean pleasure in the regulation of wine consumption

Article

Full-text available

Jul 2022
J Consum Behav

Research on food psychology demonstrates that epicurean eating tendencies (i.e., esthetic appreciation of the sensory and symbolic value of food), similar to health concerns, tend to be associated with more regulated eating behaviors. Given that wine is already a product that is more pleasure-oriented, the question to be addressed here is whether such epicurean tendencies exert a similar effect in terms of moderating wine consumption. Two online studies demonstrate that, contrary to this suggestion, people with epicurean drinking tendencies in fact report drinking wine more frequently, and in larger quantities, than those with health beliefs. That said, when such pleasure is explicitly emphasized through textual cues, it appears to promote more regulated wine consumption. Impaired control mediates the effects of drinking tendencies as well as the effects of cueing on wine consumption. These results highlight how stressing epicurean pleasure might prove to be an effective strategy for those marketers and public authorities wanting to promote responsible wine consumption. Success in this regard might depend on whether it is the perception of the product that is cued rather than the consumers' self-perceived wine consumption.

Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach

Article

Full-text available

Jul 2022

Wine is characterised by an underlying aromatic volatile profile, which allows human subjects to easily recognise the product as “wine” by smell alone. Yeast metabolism significantly contributes to wine organoleptic properties, and some yeast metabolism-derived compounds contribute to the vinous character of wine. However, the relative contribution of yeast and grape-derived metabolic compounds to the sensory perception of a product as “wine-like” remains unexamined. This study explores the possibility of creating a wine-like aroma by yeast metabolic activity alone. For this purpose, we fermented a simple synthetic media without any grape-derived aromatic compounds or precursors thereof. Fermentation products were evaluated for the degree of wine-like sensory perception. The synthetic grape juice nitrogen, sterol and fatty acid composition were altered to improve the recognition of this character. Initial fermentations resulted in products that were not recognised as wine-like, but over several reiterations, more wine-like associations were observed, with some products judged as similar to real wine. The data suggest that the wine-like character responsible for the recognition of a product as “wine” is largely the result of the de novo synthesis of aromatic compounds by yeast and does not require the contribution of grape-derived volatile compounds.

Testing Australian standard consumers' understanding of the language used to describe wine

Article

Full-text available

Jun 2022

With reference to 64 common descriptors of the sensory properties of wine (e.g., tannic, full‐bodied, etc.), we investigated the extent to which these terms are understood by Australian standard consumers in relation to an opposite property (i.e., as happens in the case of experts). The study also determined how consistently these dimensions were among the group of participants. The results confirmed that the sensorial dimensions relating to wine can be modeled in terms of opposites for standard wine consumers in more than 80% of cases. However, there was a great deal of variability between the properties in terms of the opposites which were elicited indicating that some terms are less open to ambiguity while others are associated with many different opposites. A comparison of the results with those from similar studies with Italian and Vietnamese participants is addressed in the final section. Practical Applications The aim of the study was to replicate previous research conducted with Italian participants, but in this case involving Australian participants, with a view to compare participants from a traditional wine‐producing country with those from a relatively newly established wine‐producing country. A similar study had already been carried out with Vietnamese participants, that is, with consumers from a country with less familiarity with grape wines. The importance of this study rests on the fact that English is one of the most commonly spoken languages in the world and, as such, the study represents a relevant evolution of the original research. Opposites seem to be a useful point of reference for standard consumers in all of these countries in terms of their understanding of the terms used to describe wine. This and the fact that there seems to be a certain degree of uncertainty regarding people's understanding of many of these terms indicate that it may be necessary to reconceptualize the sensory dimensions relating to wine. From a practical point of view, this is certainly of interest to wine producers since it can help in the marketing of their products.

Detection of Anomalous Grapevine Berries Using Variational Autoencoders

Article

Full-text available

Jun 2022

Grapevine is one of the economically most important quality crops. The monitoring of the plant performance during the growth period is, therefore, important to ensure a high quality end-product. This includes the observation, detection, and respective reduction of unhealthy berries (physically damaged, or diseased). At harvest, it is not necessary to know the exact cause of the damage, but rather if the damage is apparent or not. Since a manual screening and selection before harvest is time-consuming and expensive, we propose an automatic, image-based machine learning approach, which can lead observers directly to anomalous areas without the need to monitor every plant manually. Specifically, we train a fully convolutional variational autoencoder with a feature perceptual loss on images with healthy berries only and consider image areas with deviations from this model as damaged berries. We use heatmaps which visualize the results of the trained neural network and, therefore, support the decision making for farmers. We compare our method against a convolutional autoencoder that was successfully applied to a similar task and show that our approach outperforms it.

Consumer acceptance of fungus-resistant grape wines: Evidence from Italy, the UK, and the USA

Article

Full-text available

Apr 2022
PLOS ONE

While there is evidence of consumers’ interest in wine sustainability, acceptance of innovations in wine production is not guaranteed. The current study addresses this issue by analyzing consumers’ acceptance of fungus-resistant grape (FRG) wines, a sustainable innovation that can substantially reduce the need for chemical inputs in viticulture. To do so, by means of an online survey including large samples of regular wine drinkers in Italy (N = 752), the UK (N = 858) and the USA (N = 856), the study compares individuals’ preferences for conventional wines with preferences for FRG wines. The study also explores whether FRG wine acceptance is influenced by informal or formal purchase occasion, by different types of information regarding the product, and by individual attitudinal characteristics. The findings show a general acceptance of FRG wines among consumers. In particular, consumers’ preferences for FRG wines on formal occasions are not significantly different from their preferences for conventional wine, whereas on informal occasions, consumers prefer FRG wines over conventional wines. Regarding the impact of information on participant choice, participants informed about the potential effects of FRG on sensory wine characteristics had lower preferences for FRG wines than those who read an information script regarding crop biodiversity. Last, individuals’ sustainability concerns and food technology neophobia had positive and negative influences on FRG acceptance, respectively. Overall, this research provides wineries, nurseries and policy-makers with important insights concerning the market potential of FRG wines in three key markets.

No More Glass Bottles? Canned Wine and Italian Consumers

Article

Full-text available

Apr 2022

Packaging is an important economic component of the wine industry. However, while glass bottles are the leading wine container globally, their production and handling entail severe problems in increased carbon footprint impact and waste and logistic management. As a result, the wine packaging industry has developed and commercialised several alternatives to glass bottles, including aluminium cans. However, despite producers’ efforts in proposing alternative wine packaging, there are several barriers to their diffusion, especially in countries with a long tradition of wine consumption such as Italy, and it is still uncertain if and to what degree consumers would appreciate a wine in an aluminium can. This research investigates Italian wine consumers’ preferences and willingness to pay for canned wine through a survey and the contingent valuation method. We collected data from 551 consumers regarding attitudes and preferences about their wine consumption, alternative packaging acceptance, and motivations for accepting and refusing to buy it. Only a minority of the respondents declared they would buy canned wine, while the majority would refuse for reasons related to low-quality perception and poor consideration of alternative wine packaging. The lack of knowledge is one of the main obstacles to the diffusion of canned wine. However, canned wines could address different groups of wine drinkers and consumption occasions, increasing the opportunities for winemakers, especially among non-regular consumers.

How does self-reported knowledge influence the effect of extrinsic cues on wine choice? A qualitative approach

Article

Full-text available

Mar 2022

Evaluation of wine quality before tasting requires more than simple access to information; it demands the knowledge and the experience to interpret the information provided. This paper intends to contribute to an in-depth understanding of the role that self-reported wine knowledge plays on individual attitudes and behavior towards choice and evaluation of wine. Five focus groups involving 45 regular red wine consumers were conducted in 4 Portuguese wine regions. Qualitative data were transcribed verbatim and content analysis was applied. Three main dimensions emerged, highlighting the importance of self-reported wine knowledge on the decision-making process: (1) conceptualization, (2) product adaptation to the market, and (3) promotion. Results suggest that for least knowledgeable participants, the consumption moment is very important, they consume occasionally, and they choose and evaluate wine quality based on brand, food pairing, alcohol content, and wine image. Inversely very knowledgeable participants consume wine often and choose and evaluate wine quality based on information such as region of origin, grape variety, and alcohol content. This study adds the effect of self-reported knowledge on wine choice to the related literature. A source triangulation combining qualitative and quantitative methods is applied.

Identifying the events that coincide with growth in wine involvement

Conference Paper

Full-text available

Feb 2010

The level of market penetration for wine has expanded substantially in the past 30 years. As export markets have opened and developed over this time, the influx of new wine consumers has been regarded as a positive outcome by the wine sector. However, the problem is that the wine sector knows little about how and why consumers decide to become wine drinkers, nor how the level of wine involvement changes over time. Demographers recognise that consumers adopt patterns of behaviour in response to exposure to influential events. These events are both recognised for their influence on subsequent behaviour, and their capacity to explain a wine consumer's behavioural patterns. This study used a retrospective method of data collection to model patterns of wine consumption over time. The method was implemented so as to enable a measure of the relationship between a series of theoretically influential events, and changes in behavioural patterns as wine involvement changes. The retro-regression results of a time-series analysis illustrate that changes in patterns occur within the same year, if they are to occur at all. Further, the relationship between life-cycle events and changes in wine consuming patterns is seldom significant. Further research should be conducted to identify the wine-specific events that are believed to be influential on wine consumption behaviour, specifically to realise knowledge on increases in their level of wine involvement.

Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process

Article

Full-text available

Feb 2022

A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.

Three decades of research on wine marketing

Article

Full-text available

May 2024

Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective

Article

Full-text available

Feb 2024

Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine, despite the substantial growth in sparkling wine in recent years. We address these gaps and particularly how the importance of SW purchase cues varies with wine involvement in an online survey of SW consumers from Ontario, Canada (n = 1011). Thirty intrinsic and extrinsic purchase cues were rated for importance (n = 609), and wine involvement was determined using the shortened version of the wine involvement scale. Overall, consumers rated (in descending order) price, flavour, quality, country, and sweetness level as the most important purchase cues, whereas several extrinsic factors, including bo le colour and shape, awards won, and vintage were of low importance. Females were 1.4 times more likely than males to cite target end use as the most important purchase cue. We further show that SW consumers can be segmented into three wine involvement categories (low, medium, high) which vary across multiple demographic, consumption, knowledge, and preference measures (n = 1003). Notably, the importance of six purchase cue categories (manufacture, price, endorsements, parentage, prestige/rep-utation, and place) varied with wine involvement (n = 609). These findings provide timely guidance for marketers and retailers seeking to align their products and communications with the needs and perceptions of SW consumers.

A toast to emerging terroir: exploring consumer attitudes toward local wine in Ukraine

Article

Jan 2024

Purpose This paper aims to explore the emerging wine market of Ukraine. Specifically, the study examines Ukrainian consumer attitudes toward local wines and provides profiles of various groups of local wine consumers. Design/methodology/approach Data were collected via an online survey of Ukrainian wine consumers ( N = 325). Factor and cluster analyses were performed to assess general attitudes toward local wine. Descriptive statistics and analyses of differences ( t -tests and chi-square tests) were also used for further data exploration. Findings The findings indicate that quality perceptions, price sensitivity and reputation play a vital role in shaping local consumers’ attitudes toward Ukrainian wine. Three distinct consumer segments were identified. Local Skeptics exhibit reserved opinions about local wine. Local ambassadors show the highest level of enthusiasm and support for local wines. Local non-connoisseurs are the least involved and knowledgeable about wine; thus, their opinions about the local wine industry are not formed yet. This is the group that merits the utmost attention from wine marketers. Originality/value To the best of the authors’ knowledge, this paper is the first research attempt to identify different types of wine consumers based on their attitudes and perceptions toward local wines in Ukraine.

Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States

Article

Oct 2023
J AM SOC BREW CHEM

A bibliometric analysis of wine economics and business research: insights, trends, and future directions

Article

Oct 2023

Purpose This study aims to provide a comprehensive overview of the academic landscape in wine economics and business research over the past decades, capturing and analysing the literature through rigorous bibliometric methodologies. The study is intended as a foundational resource for academics, policymakers and industry stakeholders interested in the evolving scholarly discourse within the wine industry. Design/methodology/approach The authors analyse data from over 3,200 papers in the field of wine economics and business published between 1990 and 2022, sourced from Scopus. Various bibliometric indicators are applied, including publication and citation counts, and methods like keyword and co-citation analyses were used to map out the thematic and intellectual landscape. Findings The study reveals the escalating global relevance of wine economics and business research and identifies prominent papers and authors, influential countries and leading journals. The analysis reveals a dynamic shift in academic focus. Initially concentrating on foundational inquiries in the 1990s, research evolved to encompass complex themes such as e-commerce, wine tourism, sustainability and global crises. The study emphasises the adaptability and resilience of the wine supply chain and anticipates future research areas. Originality/value This study presents a comprehensive bibliometric analysis of the expanding body of research in wine economics and business, using data from over 3,200 documents published between 1990 and 2022. It uniquely combines different advanced bibliometric tools to provide a multifaceted overview of wine economics and business research.

Old world assessment of new world provenance cues: An Italian perspective

Article

Sep 2023
INT J MARKET RES

Discussion of terroir emerged from “Old World” producers explaining their wines’ provenance and special nature and consumers wondering why one wine’s flavor differs from another’s despite no apparent difference in winemaking. European markets have entertained the concept far longer than their New World counterparts, applying it to a range of agricultural and place-based products. This paper asks how European consumers evaluate a New World wine’s terroir, studying results from a large Discrete Choice Experiment of Italian consumers considering Californian wine. We find a generally negative perception of the legal designation of terroir, expressed through the US American Viticultural Area label, and preference for a relatively broad definition of the wine’s geographic provenance. However, a terroir story focused on the specific site is most popular. Evidence of utility increasing with price suggests the price-quality heuristic. Three latent classes depicting preference models emerge which in turn have implications for producers of place-based products.

Quality Estimation of Wine Data Using Improved Crow Search Algorithm Based Fuzzy Neural Networks Classifier

Chapter

Jun 2023

This paper focuses on developing an efficient framework using Improved Principal Component Analysis (IPCA) and hybrid neural networks based machine learning techniques for estimating the quality of red wine and white wine datasets. IPCA is a dimensionality reduction technique based on cumulative sum improved PCA. The proposed machine learning classifier is introduced by integrating the Fuzzy Neural Networks (FNN) and Improved Crow Search Algorithm (ICSA). In this model, the parameters of the FNN are automatically tuned using the ICSA. The ICSA is developed by improving the dynamic awareness probability, local search and global search abilities of the standard crow search algorithm to overcome the slow convergence and local optimum problem. This hybrid classifier model of ICSA-FNN improves the classification accuracy for the wine data and provides highly accurate results within less computation time. Experiments are conducted using the Red Wine and White Wine datasets from UCI Machine Learning Repository. The results showed that the proposed quality estimation framework using IPCA and ICSA-FNN has higher performance than the existing models in terms of accuracy, precision and computation time.KeywordsFuzzy neural networksCrow search algorithmWine quality

Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju

Article

May 2023

Cheongju is traditional fermented liquor consisting of the filtered moieties of rice wine. In this study, the sensory quality of cheongjus judged by beverage experts (e.g., sommeliers) were compared with its acceptability. Total 166 consumers evaluated the acceptability of the cheongju samples, and 10 sommeliers appraised the sensory quality. Descriptive analysis was conducted by 11 trained panelists, and the volatile compounds were identified by gas chromatography–mass spectrometry. Partial least square regression was performed to establish the association of the quality scores given by sommeliers (Y1) and the acceptability scores given by consumers (Y2) relative to the cheongju's sensory attributes or volatile compounds ( X s). The consumer acceptability was highly correlated with sweet notes and related volatile compounds, such as isoamyl alcohol. Conversely, sensory quality by sommeliers was highly correlated with sensory notes caused by alcoholic compounds. These results demonstrate how consumers' acceptance for cheongju may differ from a sommelier's quality appraisal. Practical Applications This study reported differentiations between sommeliers' appraisals and consumers' preferences for evaluating cheongju in terms of volatile compounds and descriptive sensory attributes. Key sensory attributes and volatile compounds were provided for each sommelier's appraisal and for consumers' preferences for cheongju . Overall, this study provides objective information on the discrepancies between sensory quality and hedonic notions of traditional liquor. Future studies should elaborate on the sommelier effect through tasking informed condition, as sommeliers' recommendations may affect customers' choices and satisfaction.

Exploring cider website descriptions using a novel text mining approach

Article

May 2023

Rapid methods of text analysis are increasingly important tools for efficiently extracting and understanding communication within the food and beverage space. This study aimed to use frequency‐based text mining and biterm topic modeling (BTM) as tools for analyzing how cider products are communicated and marketed on cider‐producer websites for products made in Virginia, Vermont, and New York. BTM has been previously used to explore topics in small corpora of text data, and frequency‐based text mining is efficient for exploring patterns of text across different documents or filters. The present dataset comprised 1115 cider products and their website descriptions extracted from 124 total cider‐producer websites during 2020 and 2021. Results of the text mining analyses suggest that cider website descriptions emphasize food‐pairing, production, and sensory quality information. Altogether, this research presents the text mining approaches for exploring food and beverage communication. Practical applications This research will be valuable to stakeholders in the United States' cider industry by providing relevant insight as to how cider marketing and sensory communication varies based on extrinsic product factors, such as geography and packaging. This research also demonstrates the efficiency and potential of text mining tools for exploring language and communication related to foods, beverages, and sensory quality. Further, this research provides a framework for extracting sensory‐specific language from a large corpus of data, which may be adopted by other researchers wishing to apply rapid descriptive methods in the sensory, quality, and consumer research fields.

Measuring Wine Quality and Typicity

Article

Full-text available

May 2023

Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe a wine’s sensory profile and, ultimately, add value to the finished product. Even though both quality and typicity are mostly assessed using a sensory evaluation, many studies have examined the feasibility of using chemical analysis methods in order to increase the objectivity of assessments. Today, the use of chemometrics facilitates the handling of big data, and outcomes from various analytical techniques can be integrated to produce more accurate results. This study discusses the existing sensory and analytical approaches, implications and future prospects for an objective measurement of quality and typicity as well as methods for the selection of appropriate data for predictive model development.

Development and validation of a multiple headspace solid-phase microextraction method for accurate and precise analysis of the aroma of Tawny and White Port wines

Article

Full-text available

Apr 2023
FOOD CHEM

An accurate and precise Multiple Headspace Solid-Phase Microextraction (MHS-SPME) method was developed and validated for quantifying the volatile composition of White and Tawny Port wines. SPME extraction conditions were optimised using a four-factor three-level Box-Behnken design with three blocks and two replications. Optimal extraction conditions were similar for both Port wines. The method showed good linearity (0.001-50 mg/L), precision (<5%), and detection limits (<1μg/L), well below the olfactory detection threshold. Recoveries higher than 95 % were obtained. Twenty-three aroma compounds were quantified in Tawny and, for the first time, in White Port wines, including five acids, fourteen esters, the most abundant class, and four norisoprenoids, whose levels apparently increased with age. White Port wines had a lower abundance of aroma compounds. Results show that this MHS-SPME method is suitable for analysing volatile composition of White and Tawny Port wines, with reduced costs, manipulation time and eliminating matrix effects.

Exploración de la lectura y compresión de las etiquetas nutricionales mediante un enfoque etnográfico

Presentation

Full-text available

Jun 2022

Assessing ultrapremium red wine quality using PLS-SEM

Article

Feb 2023
LWT-FOOD SCI TECHNOL

Australian Wine’s Taste Evolution

Chapter

Nov 2019

Today, beer, wine, cider, spirits, and RTDs (premixed ready-to-drink alcoholic beverages) are a customary part of Australia’s drinking culture. Statistics indicated that Australia was a land of beer drinkers. While beer may still dominate the consumption figures, wine has made a significant impact on the Australian beverage market, both as a social drink and particularly when eating at home or outdoors or dining in cafés and restaurants. This chapter traces the story of Australian wine. It explores Australia’s early alcoholic beverage consumption; explains how wine became part of Australia’s social drinking and dining culture; describes the production, flavors, and use of some wine styles; highlights Australia’s unique wine styles; and discusses emerging wine trends. It outlines some strategies the Australian wine industry has utilized to endure market, pest, and climate change pressures to permit its survival and growth on the global wine stage such as promotion of Australian wine regionality and quality, biosecurity, and the use of grape varieties more suited to Australia’s climatic conditions. Some topics are discussed within a global perspective.

Understanding Quality of Pinot Noir Wine: Can Modelling and Machine Learning Pave the Way?

Article

Full-text available

Oct 2022

Wine research has as its core components the disciplines of sensory analysis, viticulture, and oenology. Wine quality is an important concept for each of these disciplines, as well as for both wine producers and consumers. Any technique that could help producers to understand the nature of wine quality and how consumers perceive it, will help them to design even more effective marketing strategies. However, predicting a wine’s quality presents wine science modelling with a real challenge. We used sample data from Pinot noir wines from different regions of New Zealand to develop a mathematical model that can predict wine quality, and applied dimensional analysis with the Buckingham Pi theorem to determine the mathematical relationship among different chemical and physiochemical compounds. This mathematical model used perceived wine quality indices investigated by wine experts and industry professionals. Afterwards, machine learning algorithms are applied to validate the relevant sensory and chemical concepts. Judgments of wine intrinsic attributes, including overall quality, were made by wine professionals to two sets of 18 Pinot noir wines from New Zealand. This study develops a conceptual and mathematical framework to predict wine quality, and then validated these using a large dataset with machine learning approaches. It is worth noting that the predicted wine quality indices are in good agreement with the wine experts’ perceived quality ratings.

Nature and Origins of Wine Quality

Chapter

Jan 2023

Ronald Spencer Jackson

Wine quality, as Maynard Amerine once said, is easier to detect than define. This is partially due to quality being primarily subjective, and strongly influenced by extrinsic factors. Correspondingly, defining wine quality in terms of its chemistry will never be more than partially successful. Nonetheless, most serious wine connoisseurs tend to agree on what constitutes wine quality—being what they subjectively have come to like through extensive tasting. Although disappointingly nebulous, it has still been sufficient to guide grape growers and winemakers in their choice of the procedures they use. What is not certain is if this is a complex example of the blind leading the blind. This disturbing thought is partially supported by the unquestioning acceptance of certain traditions concerning grape and wine production—notably ideas about small berries, old vines, limited yield, avoidance of irrigation, etc. as being critical to wine quality. These have all been shown experimentally to be essentially false. Thus, what is noted below is tentative.

Internationalization and the wine industry: an entrepreneurial marketing approach

Article

Mar 2022

The aim of this paper is to present a conceptualization of entrepreneurial marketing approaches that wineries can adopt in internationalization. Bringing together literature on marketing, entrepreneurship, internationalization, networks and serendipity, we argue that adopting an entrepreneurial marketing orientation (EMO) is appropriate for the wine industry and offer a set of propositions based on networks and serendipity literature to support an EMO and internationalization framework. EMO allows the wine industry to navigate the competitive and turbulent nature of the industry and overcome the challenges during the early stage of the internationalization journey. The paper offers a foundation to better understand the internationalization process of the wine sector and the benefits of EMO to wineries entering international markets.

Segmentation by Involvement or Nationality for Global Retailing: A Cross-national Comparative Study of Wine Shopping Behaviours

Article

Full-text available

Dec 2001

In a study examining wine retail choices of two samples from two different countries (France and Australia), the authors examined the respective contribution of involvement and nationality as segmentation variables. The results suggest that while French wine shoppers differ somewhat from their Australian counterparts, strategies aimed at identifying high-involvement wine consumers may be more successful on a global scale. Whilst there are none to date, this study suggests that there is scope for the development of global wine retailers.

Consumer response evaluation of a Greek quality wine

Article

Full-text available

Jun 2004

This paper reports on the attempt made to identify consumer response on certified quality wine with a destination of origin (PDO) indication. Given that the current consumer interest in quality food has increased, it is important to measure their level of awareness of and overall behaviour towards these products. Emphasis is given on quality wine, produced in the region of Peza, Crete, which is labeled as a cooperative PDO product with high quality standards. A survey that utilized a self-administered questionnaire was designed to obtain the data needed for the study that took place in the Attiki region. Consumers who participated in the survey were asked to indicate (i) their general level of knowledge on PDO products and on Peza cooperative wine in particular, (ii) their attitudes towards several quality attributes, considered when buying and consuming wine, (iii) their intention to purchase a higher priced Peza cooperative wine with a quality certification and PDO indication label. The results seem to be important for all the market bodies that are involved in the supply chain of this product since they may be a guide to developing production and marketing strategies that instil consumer confidence, assure consumer satisfaction and therefore satisfy demand.

Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence

Article

Full-text available

Jul 1988
J MARKETING

Valarie A. Zeithaml

Evidence from past research and insights from an exploratory investigation are combined in a conceptual model that defines and relates price, perceived quality, and perceived value. Propositions about the concepts and their relationships are presented, then supported with evidence from the literature. Discussion centers on directions for research and implications for managing price, quality, and value.

Measuring perceptions of quality in food products: The case of red wine

Article

Full-text available

Jul 2004
FOOD QUAL PREFER

Perceived quality in food products is complex and is often operationalized by multi-dimensional constructs, whose measurement requires the designing of sufficiently validated scales. Since the intrinsic characteristics of each individual product are different and the extrinsic attributes can have an effect that differs from expectations, it is necessary to adapt the scale to each considered product. Using an empirical study, we demonstrate that perception of wine quality has a dimensional structure (7 dimensions) and can be measured using a 21-item scale that has been satisfactorily validated. Through the methodology proposed and the operationalization of the items as perceptions minus expectations, we suggest using two different scales for food and beverage products, one for intrinsic attributes and another for extrinsic attributes.

Focus Groups and the Nature of Qualitative Marketing Research

Article

Full-text available

Aug 1977

Bobby J Calder

Use of the focus group technique is widespread in qualitative marketing research. The technique is considered here from a philosophy of science perspective which points to a confusion of three distinct approaches to focus groups in current commercial practice. An understanding of the differences among these approaches, and of the complex nature of qualitative research, is shown to have important implications for the use of focus groups.

The intrinsic dimensions of wine quality: An exploratory investigation

Article

Full-text available

Measuring the Involvement Construct

Article

Full-text available

Feb 1985

Judith Lynne Zaichkowsky

A bipolar adjective scale, the Personal Involvement Inventory (PII), was developed to capture the concept of involvement for products. The scale successfully met standards for internal reliability, reliability over time, content validity, criterion-related validity, and construct validity. Tests of construct validity demonstrated that the scores were positively related to perceived differences among brands, brand preferences, interest in gathering information about the product category, and comparison of product attributes among brands.

Aesthetics and Psychobiology

Article

Mar 1975

The Discovery of Ground Theory

Book

Jan 1967

Using product, brand and purchasing involvement for retail segmentation

Article

Jul 1997
J Retailing Consum Serv

Consumer involvement with a particular product category has yielded rich results for retail marketing strategy. This research extends the concept by adding brand decision involvement and purchasing involvement as well to derive retail customer segments. An intercept sample of 368 shoppers in four different types of wine shops is used to derive five clusters of shoppers. The typology is validated internally and externally. The clusters derived show strong differences across both purchase behaviour and response to marketing strategies, providing an initial test of the efficacy of using different types of involvement to understand shopping behaviour

What does "Product Quality" really mean? Sloan Management Review

Article

Jan 1984

David A. Garvin

What does "Product Quality" really mean?

Article

Sep 1984

David A. Garvin

In this article, the author reviews and synthesizes the varying definitions of product quality arising from philosophy, economics, marketing, and operations management. He then goes on to build an eight-dimensional framework to elaborate on these definitions. Using this framework, he addresses the empirical relationships between quality and variables such as price, advertising, market share, cost, and profitability.

Research Design: Qualitative

Article

Jan 2003

John W Creswell

Product Involvement in Consumer Wine Purchases: Its Demographic Determinants and Influence on Choice Attributes

Article

Dec 1996

While the concept of involvement has long intrigued marketing researchers, its application to the case of wine purchase behaviour has been limited. In particular, little is known of the wine consumer characteristics likely to influence their degree of product involvement. Furthermore, no reported research has attempted to assess the outcome of product involvement in relation to the different attributes relevant to consumer's choice of wine. This Australian study, based on more than 300 face-to-face interviews, aims to provide a clearer picture of the demographics of the involved wine consumer as well as to demonstrate that involvement matters considerably in determining the importance of some wine attributes over others.

The influence of consumption situation and product involvement over consumers’ use of product attribute

Article

Jun 1998
J Consum Market

A conjoint analysis study of consumers’ choice of a popular product examined whether consumption situation and involvement influenced significantly the importance allocated by consumers to a number of key attributes determined by a sample of experts and product users. A large sample drawn from diverse wine retail outlets was asked to rank ten hypothetical wine products, the purchase of which related to three different consumption situations. While price remained the most important factor overall, all three other attributes were ranked differently depending upon the intended usage situation and the level of product involvement exhibited by respondents.

Focus Groups As Qualitative Research

Book

Jan 1997

David L Morgan

Perceived quality: A market driven and consumer oriented approach

Article

Dec 1995
FOOD QUAL PREFER

Quality is discussed in terms of perceived quality, a perception process that may have a different content for various persons, products and places. Several elements of an integrative model of the quality perception process are addressed. Quality cues can be intrinsic or extrinsic and are used by consumers to form more abstract beliefs about the quality of a product. Experience quality attributes are based on actual consumption while credence quality attributes remain purely cognitive. The quality perception model can be used to bridge the gap between producer defined quality and consumer based quality perception. This quality guidance approach offers a useful framework for further identification and measurement of relevant quality parameters.

Conceptual models of the quality process

Article

Feb 1990
J BUS RES

Jan-Benedict Steenkamp

Companies in Europe and North America today accord product quality its place on the list of paramount strategic issues. An important element of a marketing strategy based on quality is consumers' perceptions of quality. In this article, the psychological underpinnings of perceived quality judgments are examined, and a model of the quality perception process is developed. Attention is given to the role of personal and situational variables in the formation of quality judgments. The model might serve as a frame of reference to integrate future research on perceived quality. Its relevance for marketing strategy and public policy are discussed.

Designing Qualitative Research

Chapter

Jan 1999

Is wine consumption an aesthetic experience?

Article

Aug 2005

There has been occasional debate amongst aesthetic theorists about whether or not the consumption of wine can be considered an aesthetic process. This paper examines this debate empirically, using data from an exploratory study into wine consumption practices to elucidate the arguments. The findings of the study suggest that consumers perceive some key similarities between the consumption of wine and the appreciation of art forms. These similarities include: the pleasure provided by each; the interrelated role of sensory, emotional and cognitive responses; the focus on evaluative processes, particularly in relation to the concentration and training which they require; and the issues of personal taste. It can also perhaps be argued that both wine and art forms prompt a common perception of beauty.

Assessing trustworthiness in naturalistic consumer research Association for Consumer Research

Jan 1989
69-83

M Wallendorf
R W Belk

Wallendorf, M., & Belk, R. W. (1989). Assessing trustworthiness in naturalistic consumer research. In E. Hirschman (Ed.), Interpretive consumer research (pp. 69–83). Association for Consumer Research.

Perceived quality: How consumers view stores and merchandise (pp

31-57

Olson

Olson (Eds.), Perceived quality: How consumers view stores and merchandise (pp. 31–57). Lexington: D.C. Heath.

Cue utilization in the quality perception process

Jan 1972
167

Olson

Olson, J. C., & Jacoby, J. (1972). Cue utilization in the quality perception process. Advances in Consumer Research, 3, 167–179.

Pocket guide to winetasting

Jan 1979

M Broadbent

Broadbent, M. (1979). Pocket guide to winetasting (6th ed.). London: Mitchell Beazley.

Wines: Their sensory evaluation The wine experience The changing face of wine

Jan 1976
49-52

M A Amerine
E B Roessler

Amerine, M. A., & Roessler, E. B. (1976). Wines: Their sensory evaluation. New York: W.H. Freeman and Company. Basset, G. (2000). The wine experience. London: Kyle Cathie. Beckett, N., & Atkin, T. (2002). The changing face of wine (2). Harpers (August), 49–52.

The taste of wine (M. Schuster, Trans.) San Francisco: The Wine Appreciation Guild

Jan 1987

E Peynaud

Peynaud, E. (1987). The taste of wine (M. Schuster, Trans.). San Francisco: The Wine Appreciation Guild.

Wine wizards. The Qantas Club Magazine (Spring)

Jan 2001

C Wright

Wright, C. (2001). Wine wizards. The Qantas Club Magazine (Spring).

Quality and value in the consumption experience: Phaedrus rides again

Jan 1985
31

Holbrook

Holbrook, M. B., & Corfman, K. P. (1985). Quality and value in the consumption experience: Phaedrus rides again. In J. Jacoby & J. C.

Wine tasting: A professional handbook

Jan 2002

R S Jackson

Jackson, R. S. (2002). Wine tasting: A professional handbook. London: Academic Press.

The nature of customer value: An axiology of services in the consumption experience Thousand Oaks

Jan 1994
21-71

M B Holbrook

Holbrook, M. B. (1994). The nature of customer value: An axiology of services in the consumption experience. In R. T. Rust & R. L. Oliver (Eds.), Service quality: New directions in theory and practice (pp. 21–71). Thousand Oaks: SAGE Publications.

The best chance saloon: The New World has the aces to deal with global economic and cultural trends

Jan 2002
14

Lockshin

Lockshin, L. (2002). The best chance saloon: The New World has the aces to deal with global economic and cultural trends. Harpers, 14.

The mediating role of involvement and values on wine consumption frequency in France. Paper presented at the international colloquium in wine marketing

F Hauteville

d'Hauteville, F. (2003). The mediating role of involvement and values on wine consumption frequency in France. Paper presented at the international colloquium in wine marketing, Adelaide.

The dance of qualitative research design Thousand Oaks

Jan 1994
209-219

V J Janesick

Janesick, V. J. (1994). The dance of qualitative research design. In N. K. Denzin & Y. S. Lincoln (Eds.), Handbook of qualitative research (pp. 209–219). Thousand Oaks: SAGE Publications.

The changing face of wine (2)

Jan 2002
49

Beckett

The nature of customer value: An axiology of services in the consumption experience

Jan 1994
21

Holbrook

Assessing trustworthiness in naturalistic consumer research

Jan 1989
69

Wallendorf

The dimensions of wine quality

Abstract

No full-text available

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