A new approach using consumers' ‘drinking histories’ to explain current wine acceptance

Melo, Lauro; Delahunty, Conor M.; Cox, David N.

doi:10.1016/j.foodres.2011.08.016

Cited by 14 publications

(10 citation statements)

References 33 publications

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“…To this end, consumer knowledge, experience, and involvement in the wine industry alter the perception of wine. In the present study, the perception of wine, specifically containing Brettanomyces metabolites was determined to be influenced by wine knowledge, and may therefore encourage further investigation to aid wine producers and retailers in identifying current wine sensory preferences (Melo, Delahunty, & Cox, 2011).…”

Section: Influence Of Wine Knowledgementioning

confidence: 80%

Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal

Schumaker

Chandra

Malfeito‐Ferreira

et al. 2017

Food Research International

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Brettanomyces may add complexity to wine at low concentrations but at high concentrations, can result in objectionable wines. The objective of this study was to determine the concentrations at which consumers from two different locations were able to detect Brettanomyces volatile compounds present in a red wine. A red wine blend, used in both countries, was spiked to create five treatments containing different concentrations of 4-ethylphenol (4-EP), 4-ethylguiacol (4-EG), and 4-ethylcatechol (4-EC) in a 5:1:1 ratio, respectively. These treatments were evaluated by consumers in the United States and Portugal (n = 121) using a difference from control test. Consumers were also classified as having low, medium, or high wine knowledge. Among the spiked samples, the greatest degree of difference was found between the second and third treatments, corresponding to reported detection and recognition threshold ranges of 4-EP and 4-EG. For some treatments, consumers from Portugal classified in the medium or high knowledge level reported significantly higher mean differences from the control than those in the low knowledge group (p < 0.05). Results demonstrated consumers' ability to detect differences in red wines due to Brettanomyces volatile compounds. Results provide useful context on how wine knowledge and cultural variants may affect the detection of Brettanomyces.

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Section: Influence Of Wine Knowledgementioning

confidence: 80%

Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal

Schumaker

Chandra

Malfeito‐Ferreira

et al. 2017

Food Research International

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show abstract

“…In order to determine whether the difference in consumer perception of wine was related to consumers’ familiarity with wines in general, the results were analyzed and compared according to the consumer’s familiarity with wine as users and non-users, determined by consumption frequency. Prior studies have suggested that consumers’ familiarity, consumption period/frequency, and exposure to the product strongly influence flavor perception and/or preference [ 55 , 69 , 70 ].…”

Section: Discussionmentioning

confidence: 99%

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Jun

Lee

2021

Foods

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Capturing and understanding consumers’ perceptions is not a simple quest, particularly for wine, which is one of the most complex beverages. In contrast to the increasing amount of wine import and consumption, studies on how Korean consumers perceive wine characteristics are limited. In this study, two different consumer-based questionnaires, check-all-that-apply (CATA) and rating, were used to compare the discrimination ability of samples and attributes. Consumer data were analyzed and compared to investigate whether the difference in the degree of familiarity with consumption frequency affects wine perception and preference. Consumers discriminated samples and attributes by sample using both scales, CATA and rating. It was confirmed that the CATA citation frequency reflected the rated intensity of the attributes in this study. Consumers who checked or did not check the CATA response rated the intensity of attributes differently. Different consumer subgroups based on familiarity also discriminated the samples effectively. However, users had a higher configuration similarity between the two questionnaires than non-users. Furthermore, the preference for wine might be affected by the degree of familiarity.

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“…This observation together with the generally good explanations found in this study between past alcoholic beverage experiences and current wine consumption (including 'Sensory', as a significant predictor of wine consumption), suggests that past alcoholic beverage experiences may shape wine sensory preferences. With this in mind, additional work evaluated a sub-sample of the participants for their current wine sensory preferences regressed on their 'drinking history' (Melo, Delahunty, & Cox, 2011).…”

Section: Discussionmentioning

confidence: 99%

Predicting Wine Consumption Based on Previous ‘Drinking History’ and Associated Behaviours

Melo¹,

Evans²,

Pollès³

et al. 2012

JFR

Self Cite

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Associative learning processes may be related to and shape consumers’ current consumption and preferences. Past consumption, experiences and behaviour with food and beverage products are likely to have an important role. Data were collected in order to predict current wine consumption based on past experiences. Longitudinal quantitative data (N=564) on past alcoholic beverage consumption behaviour (‘drinking history’) was collected retrospectively. Results of multiple linear regression analysis showed that previous ‘drinking history’ explained 40-70% of the variance in later wine consumption patterns and that red wine consumption is a more complex behaviour compared to white wine consumption. In addition, belief-evaluations towards intrinsic product characteristics are more likely to be drivers of red wine consumption (p<0.05), but not of white wine. Results indicated how past behaviour and experiences influence current behaviour, and identified possibilities for influencing specific wine consumption patterns.

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A new approach using consumers' ‘drinking histories’ to explain current wine acceptance

Cited by 14 publications

References 33 publications

Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal

Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Predicting Wine Consumption Based on Previous ‘Drinking History’ and Associated Behaviours

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