Perceptions of Wine Health Benefits and Effects of Wine Consumption on Well-Being

Abstract

The purpose of the survey was to identify and analyze moderate wine consumption of Croatian autochthonous wine varieties. The survey was conducted in 2019 and 2020 on the Croatian Science Foundation scientific project “Vinum Sanum”. Dimensions of wine and health benefits, wine quality, labelling, positive and negative effects on wine labels and psychological well-being were assessed with a questionnaire from 374 participants. Results indicated that wine was perceived as a healthy beverage, consumed as part of healthy life style. Health benefits were perceived positively through cardiac, physical health and psychological well-being. Most important quality features were: origin; micro region, terroir, PGI/PDO (protected geographic origin/protected designation of origin), vintage, ageing and sugar content. This survey might be used as scientific evidence for developing health claims for wine, for producers to use health enhancing properties of wines and create packages and/or labels which may boost the positive perception of wine health benefits.

The Perceptions of Wine Consumers Regarding the Use of Digital Wine Lists in Digitally Oriented Restaurants

“…There are many different types of wine, commonly classified by color (white, pink, and red wine), residual sugar content (still wine-dry, semi-dry wine, sweet wine, semisweet wine), and quality (table wines, premium wines, quality wines with a protected designation of origin, archival wines, sparkling wines, carbonated wines, pearl wines) (Ružić, 2011). Wine quality can be assessed from various perspectives, including the technical aspects of production, wine characteristics, consumer preferences, and purpose of consumption (Ilak Peršurić et al, 2023). The complexity of wine description is analyzed and presented by Croijmans et al (2020) in their Text-Based Wine Wheel.…”

From grape to wine - Muscat Ottonel from Blaj-Târnave vineyard chemical and sensory analysis

“…The stilbenes, that naturally occur in white wine are also represented in the Romanian Blaj wine by resveratrol glucoside, which is considered a good indicator of wine quality as a nutraceutical because of its positive physiological properties (Jeandet et al, 1991;Lamuela-Raventós and Waterhouse, 1993;Mattivi, 1993;McMurtrey et al, 1994;Pezet et al, 1994;Roggero and Archie, 1994;Romero-Pérez et al, 1996b, 1996aVrhovšek et al, 1995). According to Barriero-Hurlé et al (2008) wines with high content in phenols, especially resveratrol have the future potential to be marketed as "functional wines'' (Ilak Peršurić et al, 2023).…”