Effects of non‐sensory cues on perceived quality: the case of low‐alcohol wine

Masson, Josselin; Aurier, Philippe; d’Hauteville, François

doi:10.1108/17511060810901037

Cited by 36 publications

(43 citation statements)

References 22 publications

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“…Consumers judged wines mainly by price, regardless of the oak level and wholesalers were unable to predict consumers' perceptions. Others have focused on single aspects of extrinsic attributes, for example, low alcohol labels (Masson et al, 2008) or region ( Johnson and Bruwer, 2007). Recent econometric analysis (Dahlstro¨m and Å sberg, 2009) has taken a multivariate approach to a comprehensive Swedish consumption dataset, to predict media critics' ratings of wine quality.…”

Section: Introductionmentioning

confidence: 99%

Predicting Consumption, Wine Involvement and Perceived Quality of Australian Red Wine

Cox

2009

Journal of Wine Research

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Australian wine drinkers' (n ¼ 310) questionnaire responses measured consumption dimensions, product involvement, subjective knowledge, personality traits and socio-demographics to predict red wine consumption and perceived quality. Total red wine consumed/week was predicted by wine involvement (product involvement); being male and self-monitoring (ability); the number of days/week drinking red wine was predicted by age and wine involvement (product sign) and higher income. Higher self-monitoring predicted buying more expensive wine. Wine involvement was predicted by wine subjective knowledge, reward responsiveness, need for cognition and, negatively, by impulsivity (non-planning). Perceived quality was predicted by sensitivity to reward and older wine company and, negatively, by higher expenditure.

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Section: Introductionmentioning

confidence: 99%

Predicting Consumption, Wine Involvement and Perceived Quality of Australian Red Wine

Cox

2009

Journal of Wine Research

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“…In accordance with well-established procedures in the field of blind experiments in wine marketing research like, e.g. Masson et al (2008), our experimental design comprises three stages as illustrated in Figure 1.…”

Section: Rq4 Is There Any Association Between Positive Attitudes Towmentioning

confidence: 99%

“…Given that blind tasting is a typical methodological approach in the context of food and beverage marketing, our experimental design relies on existing studies in the field of wine marketing (e.g. Ballester et al, 2005;Lecocq et al, 2005;Masson et al, 2008;Parr et al, 2003;Solomon, 1997;Wansink, 2006). Particularly, our blind tests were designed to measure the extent to which the "organic" status brings bias into the sensory perception and evaluation of the given wines.…”

Section: Rq4 Is There Any Association Between Positive Attitudes Towmentioning

confidence: 99%

Tasting green: an experimental design for investigating consumer perception of organic wine

Wiedmann

Hennigs

Behrens

et al. 2014

British Food Journal

114

137

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(2005),"Exploring the gap between attitudes and behaviour: Understanding why consumers buy or do not buy organic food", British Food Journal, Vol. 107 Iss 8 pp. 606-625 https:// doi.org/10.1108/00070700510611002 Access to this document was granted through an Emerald subscription provided by emerald-srm:271967 [] 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.*Related content and download information correct at time of download. Purpose -There is empirical evidence that the image of organic products has a stronger effect on consumer perception than the intrinsic characteristics. Against this background, the aim of this paper is twofold; first, to ascertain if the stimulus "organic food", placed by storytelling, influences the perception of wine. Based on this, the study tries to discover wherein a positive perception of organic wine might be reflected (e.g. willingness to pay premium prices, better taste perception). Design/methodology/approach -Focusing on the consumer perception and evaluation of conventional versus organic wine, it was decided to use an experimental design with a blind taste test procedure. The prediction was that subjects would rank a wine described as organic higher than a conventional wine -even if there is no objective difference. Consumer perceptions and attitudes toward the wines were assessed using a questionnaire including wine preference, buying and recommendation intention, and willingness to pay. Besides, consumer wine knowledge and consumer personal environmental orientation were measured as individual constructs.Findings -In accordance with existing research insights, consumers tend to prefer organic products over conventional ones. In this context, the experiment shows that adding information on the product's process during a blind test leads consumers to increase their ratings in favour of the "organic wine". Interesting is that consumers even give a better rating for "conventional wine" just described as being "organic", indicating that the appearance and taste are perceived to be better, and the price intention is higher -thus, a pure signalling effect is achieved. Originality/value -The key finding of the study was that even if...

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“…Several researchers have examined the various components of wine quality, mainly divided into intrinsic and extrinsic dimensions, whereby the product complexity led to concentrate on perceived and less on actual quality (Smith and Bentzen, 2011;Masson et al, 2008; Crossgenerational preferences for wine Pettigrew, 2007). Given the circumstance that consumers prefer to buy wine with high product quality since they perceive more value from it (Boatto et al, 2011), we suggest:…”

Section: Development Of Hypothesesmentioning

confidence: 99%

Customer value perception: cross-generational preferences for wine

Wiedmann

Behrens

Klarmann

et al. 2014

British Food Journal

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If 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. Purpose -A deeper understanding of the key drivers of consumer wine perception is a major challenge in the domain of wine marketing. The purpose of this paper is to examine the various dimensions of customer-perceived value that lead the customers -in general and divided into different age groups -to choose and consume a certain wine. Design/methodology/approach -In the exploratory study context of examining value-related consumer attitudes and behavioural effects, the drivers and outcomes of wine consumption based on a cross-generation sample, PLS path modelling was considered for the empirical tests of our hypotheses. Findings -Though there exist differences between Generation X and Generation Y consumers, the empirical results are supportive of the hypothesized positive relations between financial, functional, individual and social perceptions that influence the desire for and the consumption of wine.Research limitations/implications -For future research, the findings presented in the paper support the importance of enlarging the size of the sample and collecting data in different countries to compare the results on an international level. Practical implications -Successful wine marketing strategies should focus on the customer's subjective expectations and individual value perceptions by addressing the specific value aspects that are highly relevant for consumer loyalty. Originality/value -The study results are valuable for researchers, managers and marketers because they address the question of how to measure and forecast the perceived value with the greatest influence on consumers' wine choices.

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Effects of non‐sensory cues on perceived quality: the case of low‐alcohol wine

Cited by 36 publications

References 22 publications

Predicting Consumption, Wine Involvement and Perceived Quality of Australian Red Wine

Predicting Consumption, Wine Involvement and Perceived Quality of Australian Red Wine

Tasting green: an experimental design for investigating consumer perception of organic wine

Customer value perception: cross-generational preferences for wine

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