The role of production process and information on quality expectations and perceptions of sparkling wines

Vecchio, Riccardo; Lisanti, Maria Tiziana; Caracciolo, Francesco; Cembalo, Luigi; Gambuti, Angelita; Moio, Luigi; Siani, T.; Marotta, Giuseppe; Nazzaro, Concetta; Piombino, Paola

doi:10.1002/jsfa.9153

Cited by 37 publications

(42 citation statements)

References 80 publications

(153 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The wines were separated into wines that contained fruity attributes (peach, pear, sweet, berry, citrus) or earthy attributes (earthy, floral, bitter, strong, burnt, oak, wood). Previous studies on the sensory aspects of sparkling wines have found that fruit-related attributes are often perceived [32][33][34]. Although earthy attributes are not as commonly used as descriptors, mushroom/earthy characterization has been used before as reference for some sparkling wines [33].…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

2020

View full text Add to dashboard Cite

The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (n = 77). In the second trial, a check-all-that-apply (CATA) questionnaire and 9-point hedonic scales were used (n = 101). Three sparkling wines, from the previous trial, were evaluated blinded and with a production claim. The first trial found that consumers separated the wines based on their fruit- or earth-like attributes. In the CATA trial, desirable attributes, such as sweet and smooth, were used more frequently to describe the wines with sustainable production methods. No significant differences were found in the overall liking scores after the disclosure of the production methods (α = 0.05). These findings indicate that disclosure of production methods did not impact participants’ sensory perceptions of sparkling wine. In addition, an evaluation among different generations should be considered, as millennials have been found to hold sustainable practices to greater value.

show abstract

Section: Discussionmentioning

confidence: 99%

“…Although earthy attributes are not as commonly used as descriptors, mushroom/earthy characterization has been used before as reference for some sparkling wines [33]. Another similar categorization previously used would be vegetative-herbaceous [34].…”

Section: Discussionmentioning

confidence: 99%

Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

2020

View full text Add to dashboard Cite

show abstract

“…and sensorial profile (taste and aroma; Culbert, Ristic, Ovington, Saliba, & Wilkinson, 2017). Consumers' studies are mostly focused on the purchase, perception and, more recently, there is agrowing attention in how sensorial features affect consumer behavior in general (Vecchio et al, 2018).…”

Section: Literature Reviewmentioning

confidence: 99%

“…They evaluated the effect of wine attributes including still versus sparkling wines. Vecchio et al (2018) figured out that consumers appreciate differently the sparkling production process (Charmat better than Champenoise) while being positively influenced by the brand (Champenoise better than Charmat). Trestini, Giampietri, Szathvary, and Dal Bianco et al (2018) investigated the sparkling wine German market looking at the positioning of Prosecco appellations while checking the consumer perception on Prosecco's appellations.…”

Section: Literature Reviewmentioning

confidence: 99%

The Italian market of sparkling wines: Latent variable models for brand positioning, customer loyalty, and transitions across brands' preferences

2020

View full text Add to dashboard Cite

The Italian market of sparkling wines has undergone a strong expansion driven by what can be defined as the "Prosecco phenomenon." It has extended consumption reaching new and more complex segments with a wide offer of appellations, brands, and prices. We aim to evaluate the Italian market of sparkling wines to figure out the competitive associations among the major brands. We propose two different analyses to disentangle distinctive groups of brands. First, using the information on scanner purchases of sparkling wines recorded by a consumer panel over a 2-year period, and appropriate specifications of the latent class model, we cluster homogeneous groups of winery brands for the product attributes they propose to the market. Then, we analyze consumers' brand preferences from a dynamic perspective by employing a hidden Markov model to identify segments of brands perceived as similar. These results shed light on loyalty behavior and its evolution over time in the market.

show abstract

“…We expect that these variables raise the price of wine. Indeed, from the study conducted by Vecchio et al [34] it emerged that detailed information on the Champenoise, which is just another name for the Traditional method, is perceived as positive and increases WTP especially by young consumers. Brut, Dry and Sweet taste variables are also included to describe attributes.…”

Section: Model Specificationmentioning

confidence: 99%

Price Determinants of Sparkling Wine in Poland: Does Reputation Really Matter?

Trestini

Stiletto

Stranieri

2020

WEP

View full text Add to dashboard Cite

Due to the important worldwide growth of the sparkling wine sector in the last years, this research aims to explore the Polish sparkling wine retail market by applying a hedonic price model. Poland is the most important market in Eastern Europe, with a noticeable increase in wine consumption in recent years. Few researches have investigated the price premium of wine attributes in this area, while none of these concentrated their analysis on sparkling wines. The aim of this research is to apply a hedonic price model to estimate the effects of credence attributes and quality signals on sparkling wines sold in the Polish capital. Data were collected from 35 retail stores in Warsaw. Findings suggest that collective reputation linked to designation of origin is the variable that most affects the price, followed by brand reputation and characteristics of the point of sale. The type of retailer has a significant effect on price: discounts and supermarkets imply a price decrease with respect to hypermarkets, whereas specialised shops charge a premium. Moreover, we explore the presence of wine with Italian sounding names: this positively affects wine price, confirming the role of imitations stressed in the recent literature.

show abstract

The role of production process and information on quality expectations and perceptions of sparkling wines

Cited by 37 publications

References 80 publications

Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

The Italian market of sparkling wines: Latent variable models for brand positioning, customer loyalty, and transitions across brands' preferences

Price Determinants of Sparkling Wine in Poland: Does Reputation Really Matter?

Contact Info

Product

Resources

About