Quality wines and wines protected by a designation of origin: Identifying their consumption determinants

Martínez, Laura; Brugarolas, Margarita; Martinez‐Poveda, África

doi:10.1080/09571260600556690

Cited by 57 publications

(35 citation statements)

References 29 publications

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“…In addition to details on wine composition and nutritional value, many wine consumers now expect information on the original territory of wine products, as the geographical origin of a wine can be an important criterion ensuring the quality of product. The label "controlled denomination of origin" indicates recognized winegrowing regions, winemaking practices, and grapes (Martinez-Carrasco et al 2005) and has been used in many wine-producing countries. The label may appear in different forms, such as denominazione di origine controllata (DOC), appellation d'origine contrôlée (AOC), and denominación de origen (DO) (Castro et al 2011, Gonzalves et al 2008, Marengo and Aceto 2003, Martin et al 2012, Saavedra et al 2011, Trujillo et al 2011.…”

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confidence: 99%

Characterization and Classification of Turkish Wines Based on Elemental Composition

Şen

Tokatlı

2013

Am. J. Enol. Vitic.

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Commercial wines from 13 native and nonnative varieties in Turkey were analyzed for their elemental composition. Wines from four vintages (2006)(2007)(2008)(2009) were analyzed by inductively coupled plasma with atomic emission spectrometry and mass spectroscopy (ICP-AES and ICP-MS) followed by multivariate statistics to study vintage, varietal, and regional differences. According to the partial least squares-discriminant analysis, wines from western regions could be discriminated with their higher Pb content. The red wines of two native grapes, Boğazkere and Öküzgözü, were separated from the remaining varieties based on their high Ca and low B and Cu levels. Öküzgözü wines were different from Syrah and Cabernet Sauvignon wines. Similarly, native Emir wines showed differences from Muscat wines. The effective variables for discrimination analysis were natural minerals (Sr, Li, Al, Ba, and B) and minerals originating from agricultural activities, processing, or pollution (Ca, Cu, Mg, Co, Pb, and Ni). Characteristics of Turkish wines from native and nonnative grape varieties such as Cabernet Sauvignon, Merlot, Syrah, and Chardonnay were defined in terms of their mineral content for the first time.

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confidence: 99%

Characterization and Classification of Turkish Wines Based on Elemental Composition

Şen

Tokatlı

2013

Am. J. Enol. Vitic.

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“…Three age groups were defi ned to describe the youngest generation of wine drinkers (aged [18][19][20][21][22][23][24][25], the middle generation (aged [26][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44][45] and the oldest generation (aged 46 and more). The results from the scale questions were compared between these age groups in order to identify differences in behaviour.…”

Section: Methodsmentioning

confidence: 99%

“…A desire for a healthy lifestyle is another, but quite complicated, motivation. MartinezCarrasco et al [36], in a study of the Spanish wine market, found that health reasons for consuming wine were negatively correlated with the amount of wine consumed. Zanten [55] researched the US wine market and discovered that after fi nding out more about the positive impact of drinking wine, consumption increased, but only for a limited time.…”

Section: Lifestyle Determinants Of Wine Purchasementioning

confidence: 99%

Czech wine consumers: maturing with age?

Anchor¹,

Lacinová²

2015

E+M

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“…Intrinsic motivations include perceived image and characteristics of wine, knowledge level of wine, hedonism, wine consumption patterns, personal and professional backgrounds, health awareness, habits, and peer pressure; while extrinsic motivations encompass sociocultural/economic and technological causes, environmental issues, marketing strategies, legislation, travel and tourism, and origins, varieties and distribution of wine (Camillo, 2012;Gil and Sánchez, 1997;Goodman, 2009;Martinez-Carrasco et al, 2005;Yu et al, 2009).…”

Section: Chinese Wine Consumersmentioning

confidence: 99%

Understanding young Chinese wine consumers through innovation diffusion theory

Yap

Chen

2017

Tour. hosp. manag.

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Purpose -This paper aims to examine young Chinese wine consumers' perceptions of the diffused wine information in China, and explore the factors that may influence their perceptions. Design -A positivism paradigm was employed to design the research. Methodology -Quantitative data were collected from a total of 507 young Chinese wine consumers via a self-administered structured questionnaire. Both descriptive and advanced statistics were employed to analyse the collected data. Approach -Respondents were selected using purposive sampling technique. Deductive approach was used to reason data. Research ethics were observed. Findings -Six dimensions (complexity, compatibility, relative advantage, observability, religion and ethics, and trialability diffused wine information) emerged via Principal Component Analysis. Young Chinese wine consumers' perceptions of the diffused wine information were independent of their personal and professional backgrounds. However, consumers with different education levels and religions considered differently the expensiveness of wine to purchase. Their considerations of the expensiveness of wine to purchase were dependent on their awareness of alcoholic friends and family members, age, education levels and gender. Originality of the research -This study is possibly the first of its kind to employ the diffusion of innovation theory to examine young Chinese wine consumers' perceptions.

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Quality wines and wines protected by a designation of origin: Identifying their consumption determinants

Cited by 57 publications

References 29 publications

Characterization and Classification of Turkish Wines Based on Elemental Composition

Characterization and Classification of Turkish Wines Based on Elemental Composition

Czech wine consumers: maturing with age?

Understanding young Chinese wine consumers through innovation diffusion theory

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