Evaluation of wine by expert and novice consumers in the presence of variations in quality, brand and country of origin cues

D’Alessandro, Steven; Pecotich, Anthony

doi:10.1016/j.foodqual.2012.10.002

Cited by 100 publications

(76 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Previous research has found that consumers use product cues differently in evaluating wine (D'Alessandro and Pecotich, 2013). Subjects herein reported a mean level of self-perceived wine expertise of 41.65 (compared to a mean score of 64.09 for expertise with food on a 100-point scale).…”

Section: Ijwbr 271mentioning

confidence: 71%

See 1 more Smart Citation

How aspects of a wine’s place affect consumers’ authenticity perceptions and purchase intentions

Moulard

Babin

Griffin

2015

International Journal of Wine Business Research

View full text Add to dashboard Cite

Access to this document was granted through an Emerald subscription provided by emeraldsrm:198285 [] For AuthorsIf you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -The purpose of this paper is to explore how two aspects of place affect consumers' authenticity perceptions of a wine and their willingness to pay for it. One aspect of place is the wine's country of origin, specifically Old World versus New World wines. A second aspect of place is the technical terroir. A description of the terroir that is highly specific was expected to be perceived as more authentic and offer more value than a vague terroir description. Design/methodology/approach -A total of 109 US adults participated in an online 2 ϫ 2 experiment in which authenticity, willingness to pay and expertise were measured. ANCOVA and MANCOVA were used to analyze the data. Findings -Subjects perceived the Old World wine as more authentic and were willing to pay more for it than the New World wine. Additionally, country of origin moderated the effect of terroir specificity on authenticity and willingness to pay. For New World wines, wine with specific information about the terroir was perceived as more authentic and more valuable than wine with vague terroir information. The opposite was found for the Old World wine. Finally, authenticity mediated the effect of this interaction on willingness to pay. Research limitations/implications -The sample limits generalizability, and the study design involved only a text description of the wine. While the description allowed control, future research should include a measure following an actual taste of the wine. Practical implications -The implications concern the strength of the Old World wine stereotypes and the means of marketing wines from less traditional wine-producing regions. The Old World wines provide a quality signal that need not be reinforced by a specific description of the technical terroir. In contrast, a specific description of the technical terroir may well send positive signals for wines from New World countries. Originality/value -This study is the first to empirically demonstrate that two different aspects of place influence a wine's perceived authenticity.

show abstract

Section: Ijwbr 271mentioning

confidence: 71%

“…This item served as a control variable in the analyses reported below, as previous research has found that novices and experts weigh extrinsic cues (e.g. country of origin, brand) differently (D'Alessandro and Pecotich, 2013).…”

mentioning

confidence: 99%

How aspects of a wine’s place affect consumers’ authenticity perceptions and purchase intentions

Moulard

Babin

Griffin

2015

International Journal of Wine Business Research

View full text Add to dashboard Cite

show abstract

“…The development of measurement scales was based on the literature to ensure content validity. For the sensory experience measure a multi‐item scale was adapted from D'Alessandro and Pecotich's (), Meillon et al () and Vilanova's (2006) measurement instruments for the consumers' assessment of sensory qualities of wine. The measurement scale consisted of 20 sensory descriptors comprising two visual descriptors ( limpidity, color intensity ), nine olfactory descriptors ( aroma limpidity, aroma intensity, aroma fineness, aroma pleasantness , as well as five aroma terms: citric, fruity, floral, spicy, and earthy aroma ), seven taste descriptors ( bitter, sour, sweet, fruity, flavor intensity, flavor quality , and pleasant taste ), and two further sensory descriptors ( good body, smooth texture ).…”

Section: Methodsmentioning

confidence: 99%

Organic label's halo effect on sensory and hedonic experience of wine: A pilot study

Apaolaza

Hartmann

Echebarria

et al. 2017

Journal of Sensory Studies

106

View full text Add to dashboard Cite

This exploratory pilot study analyzes the influence of organic labeling on the sensory perception of wine, assessing not only overall hedonic rating but specific experiences of different sensory qualities, and addresses the question whether the organic halo effect on hedonic evaluation and purchase intention can be explained by variations in sensory ratings. A sample of 90 consumers took part in a one‐way (organic label vs. control), between‐groups experimental design comprising a wine tasting task and subsequent evaluation of the wine's sensory properties. All individual tasted the same organic wine. In addition to showing that organic labeling increases hedonic evaluation and purchase intention, results provide evidence that sensory perception changes significantly when a wine carries an organic label, compared with the same wine lacking the organic claim. When labeled organic, the same wine was perceived as having a finer, more intense, more fruity and floral aroma, a more intense, pleasurable and fruity flavor, as well as a smoother texture, and better body. Results further showed that the organic halo effect on hedonic evaluation and purchase intention was totally mediated by increases in sensory ratings and perceived healthiness, providing a process explanation for this effect. Additional evidence points to health concerned individuals being less prone to the organic halo effect. Practical applications The finding that consumers not only associate health benefits with organic wine, but that there are expectancy beliefs involved that in addition to increasing hedonic ratings induce a more intense experience of sensory properties, has significant implications for marketers of organic wine and consumer policy aimed at promoting consumption of organic produce. Our findings suggest appealing to these expectations with the use of communicational claims that highlight the sensory experience derived from consuming organic wines. Sensory qualities are particularly relevant for wine, a food product where sensory experiences strongly determine consumer preferences. As our study shows, the positive halo effect that organic labeling has on hedonic evaluation of the wine and purchase intention can be explained by an enhanced sensory experience, particularly taste.

show abstract

“…However, unlike the “Old World” wines from Europe, where better wines are composed of a mixture of grape varieties produced in a very specific region, relying on a geographic classification system (Grand Cru, Premier Cru, Protected Designation of Origin, or Protected Geographical Indication) (Parr and others ), “New World” wines are still predominantly monovarietals. In the South American countries, novice consumers have difficulty of evaluating quality and use to base their wine purchase decisions on extrinsic cues such as price, brand, origin, and varietal (Mueller and others ; D'Alessandro and Pecotich ). This information creates a sensory expectation for the wine that may or may not be achieved.…”

Section: Introductionmentioning

confidence: 99%

Sensory Characterization of Young South American Red Wines Classified by Varietal and Origin

Llobodanin

Barroso²,

Castro

2014

Journal of Food Science

View full text Add to dashboard Cite

Typicality is the set of sensory characteristics that identify a distinctive type of wine. Thus, the aim of this research was to identify the sensory characteristics that contribute to define typicality of young South American red wines based on their varietal and origin, and to evaluate the effect of the vintage on this identification. To achieve this objective, visual appearance, odor, and taste of 138 wines from 2 vintages were submitted to a sensory evaluation using a descriptive analysis complemented with the frequency of citation method, performed by wine experts. The intensity of 17 odor and taste attributes was evaluated using a 5 points rating structured scale. The panel performance evaluation demonstrated its high level of expertise and reproducibility. The wines were separated into 3 clusters by multivariate analyses. Cluster 1 was primarily composed of Carménère, Malbec, and Syrah wines from Chile. Cluster 2 was predominantly composed of Tannat wines from Uruguay and Brazil, while Cluster 3 contained a higher proportion of Malbec and Merlot wines from Argentina and Brazil. Cabernet Sauvignon was equally distributed into all clusters. Wine experts were able to identify the wines according to their varietal and origin, suggesting that there is typicality in young South American red wines. The combination of descriptive analysis with the frequency of citation was useful in characterizing most of the wines, but the typicality perceived by the panelists was not achieved by multivariate analysis. Vintage did not alter the sensory characterization of the wines, and this result could be due the new viticulture or oenological practices used by the winemakers to compensate the environmental variation.

show abstract

Evaluation of wine by expert and novice consumers in the presence of variations in quality, brand and country of origin cues

Cited by 100 publications

References 57 publications

How aspects of a wine’s place affect consumers’ authenticity perceptions and purchase intentions

How aspects of a wine’s place affect consumers’ authenticity perceptions and purchase intentions

Organic label's halo effect on sensory and hedonic experience of wine: A pilot study

Sensory Characterization of Young South American Red Wines Classified by Varietal and Origin

Contact Info

Product

Resources

About