Consumer demand for low-alcohol wine in an Australian sample

Saliba, Anthony; Ovington, Linda; Morán, Carmen

doi:10.2147/ijwr.s41448

Cited by 67 publications

(68 citation statements)

References 20 publications

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“…In addition, the notion of wine consumption for health-related purposes was uncovered and a linkage found with traditional Chinese medicine. Among the other variables examined in the understanding of wine consumption habits and consumer preference we can highlight type of aging (Pérez-Magariño et al 2011), alcohol strength (Saliba et al, 2013), color and style (Bruwer and Buller, 2012), reputation (Caracciolo et al, 2013), country of origin (Balestrini and Gamble, 2006;Bruwer and Buller, 2012;Di Vita et al, 2014), type of bottle closure (Marin et al, 2007). sustainability logos (Ginon et al, 2014) and gender .…”

Section: Rationale and Literature Surveymentioning

confidence: 99%

Who likes it “sparkling”? An empirical analysis of Prosecco consumers’ profile

2015

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The purpose of the study is to understand the profile (if any) of the typical Prosecco wine consumer, for both Controlled Denomination of Origin (CDO) and Controlled and Guaranteed Denomination of Origin (CGDO) types, with a twofold objective. First, the study aims at contributing to the economics literature dealing with opening the "black box of preferences" and understanding consumers' behavior. Second, more practically, the study aims to advise producers on the design of more targeted industrial strategies and policies. Using Homescan data collected from large-scale retail trade transactions in the period 2009-2011, we adopt a probit model and test a set of simple relationships between the probability that Prosecco (in both Geographical Indications) is purchased and selected consumers' socio-economic characteristics and product attributes. The results allow us to draft a profile of the typical consumer of Prosecco. The Prosecco CDO consumer lives in the North of Italy, is wealthy, relatively young, lives in a small (2-3 people) household and reacts to price changes. In addition to the latter feature, the typical Prosecco CGDO consumer has a preference for selected brands and extra-dry wine taste. Marginal effects are computed and predict that a 1% increase in Prosecco CDO price will decrease the probability that a consumer purchases the product by 0.36%. In addition, a 1% increase in Prosecco CGDO price will decrease the probability that a consumer purchases the product by 0.26%. The different sensitivity to price changes is corroborated by the fact that Prosecco CGDO consumers express a preference for the product characteristics (brand and taste) and might be more "loyal to the product" than Prosecco CDO purchasers. Further research will broaden the scale of analysis and adopt multinomial probit models in order to simultaneously assess the profile of different consumers for other types of sparkling wines, including Champagne and Franciacorta.

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Section: Rationale and Literature Surveymentioning

confidence: 99%

Who likes it “sparkling”? An empirical analysis of Prosecco consumers’ profile

2015

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“…Given a consumption situation, the choice of wine is commonly made according to extrinsic/credence attributes on which the decision is based (Barber, Ismail, & Taylor, 2007;Bruwer, Saliba, & Miller, 2011;Cembalo, Caracciolo, & Pomarici, 2014;Sáenz-Navajas, Campo, Sutan, Ballester, & Valentin, 2013). Among the extrinsic characteristics examined in the literature, the most commonly assessed are: type of ageing (Pérez-Magariño, Ortega-Heras, & González-Sanjosé, 2011), alcohol strength (Saliba, Ovington, & Moran, 2013), colour and style (Bruwer & Buller, 2012), region and country of origin (Balestrini & Gamble, 2006;Bruwer & Buller, 2012), type of bottle closure (Marin, Jorgensen, Kennedy, & Ferrier, 2007), awards and brands (Lockshin, Jarvis, d'Hauteville, & Perrouty, 2006) and sustainability logos (Ginon et al, 2014). Among these, the region of origin and the presence of a Geographical Indication (GI) have often been found to be the most important attributes.…”

Section: Introductionmentioning

confidence: 99%

Understanding consumption choice of prosecco wine: an empirical analysis using Italian and German Homescan data

Bianco¹,

Boatto

Trestini

et al. 2018

Journal of Wine Research

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This study analyses the degree to which wine consumers are truly able to intrinsically evaluate the meaning of a designation of origin certification or whether they generally consider such a certification to be a vague credence attribute. This issue was addressed through an empirical analysis of Homescan Panel data in the Italian and German markets, using a Heckman probit model to assess the role of consumers' characteristics and habits in the choice of 'Prosecco' wines characterized by two different levels of the denomination of origin certification. Our results suggest that Prosecco sparkling wine is perceived as a product of medium-high positioning and is preferably purchased by households that buy wines with a higher unit price. In contrast, consumers who appreciate sparkling wine did not show any preference towards a specific type of Prosecco, especially outside the area of production, such as in the German market, which suggests that they still do not completely understand the difference between the certification levels. ARTICLE HISTORY

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“…A common focus of many of these studies is the effect of temperature on total soluble solids (TSS), pH, acidity and colour as traits associated with wine quality (Jackson and Lombard 1993). A more recent focus is the effect of elevated temperature that could lead to the overripening of grapes and to wines of higher alcohol level (Sadras and Moran 2012b), with marketing and health implications (Hoffmeister et al 1999, Saliba et al 2013. A more recent focus is the effect of elevated temperature that could lead to the overripening of grapes and to wines of higher alcohol level (Sadras and Moran 2012b), with marketing and health implications (Hoffmeister et al 1999, Saliba et al 2013.…”

Section: Introductionmentioning

confidence: 99%

“…Research expanded to the effect of temperature on phenolic substances (anthocyanins, tannins and flavonols) as these compounds are associated with colour, mouthfeel and taste of grapes and wines (Downey et al 2006, Cohen andKennedy 2010) and human health (Renaud and de Lorgeril 1992). A more recent focus is the effect of elevated temperature that could lead to the overripening of grapes and to wines of higher alcohol level (Sadras and Moran 2012b), with marketing and health implications (Hoffmeister et al 1999, Saliba et al 2013.…”

Section: Introductionmentioning

confidence: 99%

Review: critical appraisal of methods to investigate the effect of temperature on grapevine berry composition

Bonada

Sadras

2014

Australian Journal of Grape and Wine Research

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The grapevine is an economically important crop and a model species of long‐lived perennials widely used in bioclimatic studies. Ambient temperature modulates berry composition, hence the significant research effort in establishing links between temperature, berry composition and wine attributes. Our current understanding of the effect of temperature on berries and wines has been largely gained from indirect methods or direct methods in controlled conditions. Indirect methods include comparisons of thermally contrasting locations and vintages; this approach is of value but is bound to be inconclusive as the effect of temperature is often confounded with other weather and climate factors (solar radiation, vapour pressure deficit and rainfall), management practices and soils. Direct experimental methods comparing fruit grown at a range of temperature are required to prove cause‐and‐effect, but attempts to modify the thermal regime of the plant often generate secondary effects. Experimental artefacts in controlled environments often include small soil volume, lack of wind and altered radiation regimes, with direct implications for plant physiology and berry composition. Experiments involving controlled temperature in vineyards aim at a higher degree of realism, but are constrained by cost, issues of scale in space and time, and are not necessarily free from artefacts. Indirect and direct methods are of course non‐mutually exclusive but complementary. This review critically assesses the methods used to elucidate the effect of temperature on grape berry composition. It emphasises the limitations of studies where confounded effects are overlooked. With the focus on selected berry traits (total soluble solids, total and titratable acidity and anthocyanins), we analyse the dominant effect of temperature and highlight discrepancies and agreements between indirect and direct research methods.

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Consumer demand for low-alcohol wine in an Australian sample

Cited by 67 publications

References 20 publications

Who likes it “sparkling”? An empirical analysis of Prosecco consumers’ profile

Who likes it “sparkling”? An empirical analysis of Prosecco consumers’ profile

Understanding consumption choice of prosecco wine: an empirical analysis using Italian and German Homescan data

Review: critical appraisal of methods to investigate the effect of temperature on grapevine berry composition

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