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Martínez-Navarro J, Sellers-Rubio R. Three decades of research on wine marketing. Heliyon 2024; 10:e30938. [PMID: 38774329 PMCID: PMC11107254 DOI: 10.1016/j.heliyon.2024.e30938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 03/14/2024] [Accepted: 05/08/2024] [Indexed: 05/24/2024] Open
Abstract
The goal of this study is to provide a comprehensive review of the academic research into wine marketing over the last three decades. Data from 1135 wine marketing-related research documents published 1990-2022 in the Web of Science and Scopus databases were employed. Using mainly co-word analysis and bibliographic coupling, the key themes of the discipline were identified. A longitudinal analysis identified the topic's evolution and current research trends. Results show that wine marketing research has grown sharply in recent years. From the pioneering studies that examined consumers' behaviours and wine price drivers, the discipline evolved to address burgeoning themes such as sustainability, social media (digital marketing) and wine tourism, which evidences the interest that academics have shown in enhancing knowledge in the area.
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Affiliation(s)
- Jesús Martínez-Navarro
- Department of Marketing, Faculty of Economics and Business, University of Alicante, Spain
| | - Ricardo Sellers-Rubio
- Department of Marketing, Faculty of Economics and Business, University of Alicante, Spain
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Gomis-Bellmunt A, Claret A, Guerrero L, Pérez-Elortondo FJ. Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references. Food Res Int 2024; 176:113828. [PMID: 38163725 DOI: 10.1016/j.foodres.2023.113828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 11/24/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Wines covered by PDO or PGI quality labels have specific sensory characteristics. According to EU regulations, product characteristics (including the sensory description) must be defined in the PDO technical specification and should be verified for their compliance. There exist internationally harmonized quantitative descriptive sensory methods applied to products such as virgin olive oil, with well-defined attributes described in the method itself. Currently, in the case of wine, there is no harmonized international sensory descriptive method that allows comparison of results between different PDOs or laboratories. In this work, a qualitative and quantitative olfactory profile for a broad variety of wines (11 PDO and 37 wine types) and their corresponding reference standards are proposed. The sensory profile obtained can be used both to verify compliance with the technical specifications of the product and to categorize wines by type or region, thus becoming a powerful tool for the wine sector.
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Affiliation(s)
- Anna Gomis-Bellmunt
- Catalan Institute of Vine and Wine (INCAVI). Plaça Àgora, 2, 08720 Vilafranca del Penedès, Barcelona, Spain; Laboratorio de Analisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Lactiker research group. Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Centro de investigacion Lascaray Ikergunea, Avenida Miguel de Unamuno 3, 01006 Vitoria-Gasteiz, Spain
| | - Anna Claret
- Food Quality and Technology, Intitute of Agrifood research and Technology (IRTA). Finca Camps i Armet, 17121 Monells, Girona, Spain
| | - Luis Guerrero
- Food Quality and Technology, Intitute of Agrifood research and Technology (IRTA). Finca Camps i Armet, 17121 Monells, Girona, Spain
| | - Francisco José Pérez-Elortondo
- Laboratorio de Analisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Lactiker research group. Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Centro de investigacion Lascaray Ikergunea, Avenida Miguel de Unamuno 3, 01006 Vitoria-Gasteiz, Spain.
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Darnal A, Poggesi S, Longo E, Arbore A, Boselli E. Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis. Foods 2023; 13:18. [PMID: 38201046 PMCID: PMC10778262 DOI: 10.3390/foods13010018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/15/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024] Open
Abstract
Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds influenced the olfactory sensory attributes. For Pinot Gris wine, OQJ was positively correlated with sensory attributes, like "floral" aroma, "stone-fruit" flavor, "yellow" color, "caramelized" aroma, and "tropical fruit" aroma according to an Italian panel. For Pinot Noir wine, "licorice" aroma, "cloves" aroma, "fresh wood" aroma, "red fruit" flavor, "cherry" aroma, and "spicy" flavor were positively correlated with OQJ by the same panel. Important predictors for the wine quality of Pinot Gris could be characterized, but not for Pinot Noir. Additionally, sensory tests were also carried out by different panel compositions (German and Italian). Both the German and the Italian panels preferred (based on OQJ) a Pinot Gris wine from New Zealand (Gisborne), but for different perceived characteristics (fruity and aromatic notes by the Italian panel and acidity by the German panel). For Pinot Noir, different panel compositions influenced the OQJ of the wines, as the wines from Chile (with more spicy, red fruit and woody notes) were preferred by the Italian panel, while the German panels preferred the wines from Argentina (with light, subtle woody and red fruit notes). The profile of cyclic and non-cyclic proanthocyanidins was also evaluated in the two varietal wines. No clear effect of the origin was observed, but the wines from Italy (Sicily/Puglia) were separated from the rest and were characterized by percentage ratio chemical indexes (%C-4) and (%C-5) for both varieties.
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Affiliation(s)
- Aakriti Darnal
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Simone Poggesi
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand;
| | - Edoardo Longo
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Annagrazia Arbore
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Emanuele Boselli
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
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The meaning of the word elegance as a wine descriptor: Effect of expertise and wine type. Food Res Int 2023; 164:112399. [PMID: 36737982 DOI: 10.1016/j.foodres.2022.112399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 12/07/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
The aim of the present study was to investigate the concept of elegance in wine as a function of (i) domain-specific expertise, and (ii) wine type, more specifically as applied to still wine and to sparkling wine. One hundred and fifty participants, classified into five categories depending on their wine-relevant expertise, completed an online questionnaire aimed at inducing verbal responses concerning their cerebral representations of elegance as applied to still wines and sparkling wines. The five participant categories comprised four expert groups, namely wine producer [30], wine writer/critics [30], sommeliers [30], wine merchant/seller [30], and a novice group of wine consumers [30]. Results showed that both professional and novice participants found the concept of 'elegance' applicable to both still wine and sparkling wine, evoking words and terms with reasonable consistency overall. Differences were found, both between participant groups and between wine types. After categorisation, significant differences between participant categories were found for two of the ten categories of words elicited for both inducing expressions. Extrinsic quality and intrinsic quality were significantly different across occupational categories for 'elegant in relation to wine'. Extrinsic quality was noticeably higher for consumers than the other participants while intrinsic quality appears more important to conceptualisations of wine elegance for wine writers/critics than it is for the other groups of participants. Concerning 'elegance in sparkling wine', extrinsic quality also showed significant differences across participant categories, being highly evoked by producers and merchants/sellers. The category context/analogy was significantly higher in consumers' associations and interestingly, lower in writer/critics' associations. These results support the notion that application of the term elegance as a wine descriptor is seen as appropriate by both wine professionals and wine consumers, suggesting that the term elegant when applied to either still or sparkling wine evokes a concept that is not idiosyncratic but that has a central structure shared by many wine professionals and consumers, the core of this structure including terms smooth, balanced, refined and complex.
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Baptista I, Spence C, Shimizu R, Ferreira E, Behrens J. Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging. J SENS STUD 2022. [DOI: 10.1111/joss.12793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Iuri Baptista
- Faculdade de Engenharia de Alimentos Universidade de Campinas Campinas São Paulo Brazil
| | - Charles Spence
- Crossmodal Research Laboratory Oxford University Oxford UK
| | - Renata Shimizu
- Faculdade de Engenharia de Alimentos Universidade de Campinas Campinas São Paulo Brazil
| | - Eric Ferreira
- Departamento de Estatística Universidade Federal de Alfenas Alfenas Brazil
| | - Jorge Behrens
- Faculdade de Engenharia de Alimentos Universidade de Campinas Campinas São Paulo Brazil
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Liu C, Sharma C, Xu Q, Gonzalez Viejo C, Fuentes S, Torrico DD. Influence of Label Design and Country of Origin Information in Wines on Consumers' Visual, Sensory, and Emotional Responses. SENSORS (BASEL, SWITZERLAND) 2022; 22:2158. [PMID: 35336334 PMCID: PMC8949006 DOI: 10.3390/s22062158] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/22/2022] [Accepted: 03/08/2022] [Indexed: 06/14/2023]
Abstract
This study aimed to evaluate the influence of origin information on Pinot Noir wine labels using eye-tracking and its associations with purchase intent, and hedonic and subconscious emotional responses. Two studies were carried out on untrained university staff and students aged 20-60 years old. Study 1 was conducted to assess consumers' (n = 55; 55% males, and 45% females) self-reported and subconscious responses towards four design labels (with and without New Zealand origin name/script or origin logo) using eye-tracking and video analysis to evaluate emotions of participants. In study 2, participants (n = 72, 56% males, and 44% females) blind-tasted the same wine sample from different labels while recording their self-reported responses. In study 1, no significant differences were found in fixations between origin name/script and origin logo. However, participants paid more attention to the image and the brand name on the wine labels. In study 2, no significant effects on emotional responses were found with or without the origin name/script or logo. Nonetheless, a multiple factor analysis showed either negative or no associations between the baseline (wine with no label) and the samples showing the different labels, even though the taste of the wine samples was the same, which confirmed an influence of the label on the wine appreciation. Among results from studies 1 and 2, origin information affected the purchase intent and hedonic responses marginally. These findings can be used to design wine labels for e-commerce.
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Affiliation(s)
- Chang Liu
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (C.L.); (C.S.); (Q.X.)
| | - Chetan Sharma
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (C.L.); (C.S.); (Q.X.)
| | - Qiqi Xu
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (C.L.); (C.S.); (Q.X.)
| | - Claudia Gonzalez Viejo
- Digital Agriculture Food and Wine Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia; (C.G.V.); (S.F.)
| | - Sigfredo Fuentes
- Digital Agriculture Food and Wine Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia; (C.G.V.); (S.F.)
| | - Damir D. Torrico
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (C.L.); (C.S.); (Q.X.)
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Basalekou M, Kyraleou M, Kallithraka S. Authentication of wine and other alcohol-based beverages—Future global scenario. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00028-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Valentin D, Valente C, Ballester J, Symoneaux R, Smith I, Bauer FF, Nieuwoudt H. The Impact of "Wine Country of Origin" on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison. Foods 2021; 10:foods10081710. [PMID: 34441488 PMCID: PMC8392415 DOI: 10.3390/foods10081710] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/12/2021] [Accepted: 07/19/2021] [Indexed: 11/16/2022] Open
Abstract
Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers' Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate the role of origin in the construction of the representation. We used the theoretical framework of social representation to compare South African (SA) and French consumers' representations via a word association task. The results indicated that SA representations are dominated by consumers' experience of the wine (sensory and emotional dimensions), whereas French representations are dominated by the wine itself, in particular its origin and mode of consumption. The second objective was to evaluate the effect of origin on wine categorization in two conditions: with and without information concerning the two geographical origins of the samples. Results showed that providing information on the origin of the wines affected French participants more than SA participants. In both conditions, the groups of wines formed in the sorting tasks by SA participants were based on sensory descriptors and appeared not to be impacted by the information on origin. In contrast, providing information on the origin of the wines to French participants led to an increased use of the words "Loire", "South Africa" and "familiar" suggesting a different sorting strategy more deliberately based on the origin of the wines. Our findings have important implications for the marketing and export activities within the wine industry.
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Affiliation(s)
- Dominique Valentin
- Centre des Sciences du Goût et de l’Alimentation, Université Bourgogne Franche-Comté, AgroSup Dijon, CNRS, INRA, F-21000 Dijon, France;
- Correspondence:
| | - Carlo Valente
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa; (C.V.); (F.F.B.); (H.N.)
| | - Jordi Ballester
- Centre des Sciences du Goût et de l’Alimentation, Université Bourgogne Franche-Comté, AgroSup Dijon, CNRS, INRA, F-21000 Dijon, France;
| | - Ronan Symoneaux
- Groupe ESA, UPSP GRAPPE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 Rue Rabelais, BP 30748, 49007 Angers, France;
| | - Ina Smith
- Chenin Blanc Association, Stellenbosch 7600, South Africa;
| | - Florian F. Bauer
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa; (C.V.); (F.F.B.); (H.N.)
| | - Helene Nieuwoudt
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa; (C.V.); (F.F.B.); (H.N.)
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