Does the denomination taste better than the wine?

Vecchio, Riccardo; Rinaldi, Alessandra; Moio, Luigi

doi:10.1108/bfj-04-2019-0294

Cited by 9 publications

(6 citation statements)

References 56 publications

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“…Swahn et al (2012), indicate that consumer choice of red apple was affected by the sensory description label. Vecchio et al (2019) investigate whether consumer preferences differ for wines with diverse prices. The authors analyzed the effect of denomination of origin information on preference and found it increases WTP for wines of all prices for all denominations.…”

Section: Introductionmentioning

confidence: 99%

The differentiated effect of information on the sensorial appreciation of wine

Saïdi

Giraud

2020

BFJ

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PurposeThis paper investigates how giving additional information to consumers changes their appreciation of wine, and how this effect changes with their knowledge of wine and their characteristics.Design/methodology/approachA survey of 415 French consumers was carried-out in 2014, focusing on the sensory evaluation of 37 red Bourgogne wines. Two sensorial evaluations (visual, and smell & taste) are investigated, first without any information about the wine and then with the presentation of the wine bottle with its labels.FindingsThe majority of participants are significantly influenced by the information displayed. The influence of information depends on their initial knowledge and individual characteristics (gender, age, and home area). This influence is robust, whatever be the means of evaluation.Research limitations/implicationsThe study was carried out with red Bourgogne wines and focused on the village and regional appellations, with a low and medium price range. The results need a broader investigation to be generalizable.Practical implicationsInformation does not have the same influence depending on individual characteristics and on knowledge of wine. Promoting different wines to different consumers who do not have the same knowledge and do not use the same distribution channels is challenging as consumers do not all have the same expectations of red Bourgogne wines. The results provide directions for better targeting consumers through the information on the bottle labels.Originality/valueBy cross-tabulating sensory tastings and knowledge tests, this research contributes to measuring the holistic effect of information on the hedonic appreciation of wine across a significant range of consumers issued from two big cities.

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Section: Introductionmentioning

confidence: 99%

The differentiated effect of information on the sensorial appreciation of wine

Saïdi

Giraud

2020

BFJ

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“…In some cases, Wine preference and selection studies extrinsic features are even stronger than intrinsic attributes in influencing consumers' preferences. For instance, Vecchio et al (2019b) studied the role of the wine price and the denomination of origin on influencing the consumer preferences. On the one hand, they documented that in a blind tasting session, price did not determine the consumer preferences.…”

Section: Discussionmentioning

confidence: 99%

“…In some cases, extrinsic features are even stronger than intrinsic attributes in influencing consumers' preferences. For instance, Vecchio et al. (2019b) studied the role of the wine price and the denomination of origin on influencing the consumer preferences.…”

Section: Discussionmentioning

confidence: 99%

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

Carollo

Fong

Gabrieli

et al. 2022

BFJ

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PurposeAmong 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/approachCiteSpace 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.FindingsAn 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/valueThe 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.

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“…Participants expressed their general liking for Sangiovese wines ( a priori liking M = 4.4). Individual wine involvement was measured ( M = 5.1) together with wine knowledge ( M = 4) (for a detailed overview of the dataset see [ 30 ]). The final sample was composed of 62% male, 42% completed secondary school, and 36% graduated from university; the average age was 41.6 years old ( S.D .…”

Section: Methodsmentioning

confidence: 99%

“…A trained panel composed of five females (aged 35-50 years) and eight males (25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40)(41)(42)(43)(44) participated in the wine evaluation sessions. The thirteen assessors were previously trained for the evaluation of astringency and mouthfeel sensations, as described in Rinaldi and Moio [16].…”

Section: Wine Evaluation By Trained Assessorsmentioning

confidence: 99%

Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)

Rinaldi

Vecchio

Moio

2021

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The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astringency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three denominations (Chianti Classico, Toscana, Morellino di Scansano) and a Chianti Classico specification (Chianti Riserva), from three price ranges (low, medium, high) were evaluated. Regular wine consumers and trained panel assessed the wines applying the Check-All-That-Apply (CATA) questionnaire relative to six astringency attributes (silk, velvet, dry, aggressive, hard, mouthcoat). Differences between panels were more associated with the high-price wines, which were characterised by negative subqualities for consumers. Preference maps revealed that mouthcoat was the term mainly associated with consumers’ liking, while other subqualities as persistent, rich, and full-body, provided by the trained assessors, may represent the drivers of liking for Sangiovese wine. This study has demonstrated that a trained sensory panel provides highly valuable information regarding the mouthfeel characteristics of Sangiovese wines and the attributes driving consumer liking.

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Does the denomination taste better than the wine?

Cited by 9 publications

References 56 publications

The differentiated effect of information on the sensorial appreciation of wine

The differentiated effect of information on the sensorial appreciation of wine

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

Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)

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