Pricing as a means of controlling alcohol consumption

Sharma, Anurag; Sinha, Kompal; Vandenberg, Brian

doi:10.1093/bmb/ldx020

Cited by 52 publications

(48 citation statements)

References 26 publications

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“…Increasing health and safety consciousness and global initiatives towards moderating alcohol consumption are reasons for producing lower alcohol wines that appeal to wine drinkers [37]. Wines may also be subjected to higher taxation depending on their alcohol content, which increases the final cost of wines to the consumer [38]. Since ethanol is the main source of caloric content in wine, there is also a risk of a negative impact on wine export to countries where health labeling of foods and beverages served at restaurants is voluntary or mandatory [39].…”

Section: Ethanol Reductionmentioning

confidence: 99%

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

2020

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Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.

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Section: Ethanol Reductionmentioning

confidence: 99%

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

2020

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“…A substantial body of evidence has documented the environments in which people live with regard to the factors shaping alcohol acquisition and consumption. However, this work has often focused on alcohol outlet density 13 or cost (eg, minimum unit pricing and taxation) 14 and has mostly been conducted in HICs, despite the context of alcohol acquisition and consumption, including advertising and marketing strategies, differing significantly in LMICs. The alcohol industry is a key determinant of alcohol consumption and related harms in LMICs too and requires careful monitoring and effective regulation.…”

Section: Introductionmentioning

confidence: 99%

Advancing alcohol research in low-income and middle-income countries: a global alcohol environment framework

et al. 2020

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Alcohol-related harm has gained increased attention in high-income countries (HICs) in recent years which, alongside government regulation, has effected a reduction in alcohol consumption. The alcohol industry has turned its attention to low-income and middle-income country (LMIC) markets as a new source of growth and profit, prompting increased consumption in LMICS. Alcohol use in LMICs is also increasing. There is a need to understand particularly in LMICs the impact of industry strategy in shaping local contexts of alcohol use. We draw on conceptualisations from food systems research, and research on the commercial determinants of health, to develop a new approach for framing alcohol research and discuss implications for alcohol research, particularly in LMICs, focusing on South Africa as an illustrative example. We propose a conceptualisation of the ‘alcohol environment’ as the system of alcohol provision, acquisition and consumption—including, critically, industry advertising and marketing—along with the political, economic and regulatory context of the alcohol industry that mediates people’s alcohol drinking patterns and behaviours. While each country and region is different in terms of its context of alcohol use, we contrast several broadly distinct features of alcohol environments in LMICs and HICs. Improving understanding of the full spectrum of influences on drinking behaviour, particularly in LMICs, is vital to inform the design of interventions and policies to facilitate healthier environments and reduce the harms associated with alcohol consumption. Our framework for undertaking alcohol research may be used to structure mixed methods empirical research examining the role of the alcohol environment particularly in LMICs.

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“…Increasing medical and social behavior issues associated with immoderate alcohol consumption have led the World Health Organization (WHO) to introduce, in 2010, a global strategy to reduce the alcohol intake in the population [ 1 ]. This has directed many governments to enforce pricing and taxation policies on alcohol production, with the wine sector being financially impacted [ 2 ]. Alcohol is also the main source of caloric content in wine and nutritional mandatory labeling occurs in many countries such as South Africa, France, and Germany [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

Saha

Longo

Saliba

et al. 2018

Foods

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The important sampling parameters of a headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedure such as the extraction temperature, extraction time, and sample volume were optimized to quantify 23 important impact odorants in reduced alcohol red and white wines. A three-factor design of Box-Behnken experiments was used to determine the optimized sampling conditions for each analyte, and a global optimized condition at every ethanol concentration of interest determined using a desirability function that accounts for a low signal response for compounds. Shiraz and Chardonnay wines were dealcoholized from 13.7 and 12.2% v/v ethanol respectively, to 8 and 5% v/v, using a commercially available membrane-based technology. A sample set of the reduced alcohol wines were also reconstituted to their natural ethanol level to evaluate the effect of the ethanol content reduction on volatile composition. The three-factor Box-Behnken experiment ensured an accurate determination of the headspace concentration of each compound at each ethanol concentration, allowing comparisons between wines at varying ethanol levels to be made. Overall, the results showed that the main effect of extraction temperature was considered the most critical factor when studying the equilibrium of reduced alcohol wine impact odorants. The impact of ethanol reduction upon the concentration of volatile compounds clearly resulted in losses of impact odorants from the wines. The concentration of most analytes decreased with dealcoholization compared to that of the natural samples. Significant differences were also found between the reconstituted volatile composition and 5% v/v reduced alcohol wines, revealing that the dealcoholization effect is the result of a combination between the type of dealcoholization treatment and reduction in wine ethanol content.

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Pricing as a means of controlling alcohol consumption

Abstract: There is a need for further research focusing on the substitution effects of taxation and pricing policies, estimation of the true tax pass-through rates, and empirical analysis of the supply-side response (from alcohol producers and retailers) to various alcohol pricing strategies.

Cited by 52 publications

References 26 publications

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

Advancing alcohol research in low-income and middle-income countries: a global alcohol environment framework

SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

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