2015
DOI: 10.1186/s40100-015-0038-1
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The value of added sulfur dioxide in French organic wine

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Cited by 13 publications
(10 citation statements)
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“…Indeed, consumers are motivated by the reduced use of chemicals and implementation of sustainable practices in vineyards and cellars (Bonn et al 2016;D'Amico et al 2016). The ban on the use of synthetic pesticides contributes to a perception of the positive health effects of consuming organic wine, which also satisfies the increasing demand for food safety (Fotopoulos et al 2003;Grogan 2015;Bonn et al 2016). In this sense, reduced the use of sulphites contributes to the idea among consumers that organic wines are healthier than conventional ones (Costanigro et al 2014;D'Amico et al 2016;Amato et al 2017).…”
Section: Consumer Preferences For Organic Winementioning
confidence: 99%
“…Indeed, consumers are motivated by the reduced use of chemicals and implementation of sustainable practices in vineyards and cellars (Bonn et al 2016;D'Amico et al 2016). The ban on the use of synthetic pesticides contributes to a perception of the positive health effects of consuming organic wine, which also satisfies the increasing demand for food safety (Fotopoulos et al 2003;Grogan 2015;Bonn et al 2016). In this sense, reduced the use of sulphites contributes to the idea among consumers that organic wines are healthier than conventional ones (Costanigro et al 2014;D'Amico et al 2016;Amato et al 2017).…”
Section: Consumer Preferences For Organic Winementioning
confidence: 99%
“…This study also highlights the need to educate consumers on health effects in order to obtain a positive evaluation of the healthrelated attributes of wine. Instead of stated preferences, Grogan [24] aims at revealed preferences to examine the value of added sulphur in French organic wines using an organic wine dataset from 546 wineries. Estimating the hedonic pricing model, they find that the addition of the SO 2 preservative reduced the price of red organic wine by 23% for wines that were intended to be drunk immediately after purchase; however, this effect becomes positive for wines that were intended to be cellared for at least one to three years.…”
Section: Literature Reviewmentioning
confidence: 99%
“…Although some studies believes the health effects of SO 2 are overstated [20], there is overwhelming evidence that SO 2 may induce adverse reactions in wine drinkers suffering from sulphite sensitivity [21][22][23][24]. A wider share of the consumer population perceives that drinking even moderate amounts of wine, particularly red varieties, triggers minor health effects, including respiratory and gastrointestinal symptoms, headaches and migraines [16,25,26].…”
Section: Introductionmentioning
confidence: 99%
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“…However, manufacturers are still searching for new methods of product preservation. In addition, consumers are demanding products without chemical additives [1,2,3,4]. This is certainly influenced by the increasing societal awareness and knowledge of environmental and food pollution that contributes to increased incidence of cancers and allergies.…”
Section: Introductionmentioning
confidence: 99%