A cross-cultural study of wine consumers with respect to health benefits of wine

The objective of the present study was to examine consumer preference and consumption behaviour with respect to the health benefits of wine for two contextually and culturally diverse consumer groups, namely Koreans and Australians. Participants were required to be wine consumers over the age of 18. Responses were collected by means of an online questionnaire. The results indicated that perceived health benefits of red wine were higher in the Australian sample than the Korean sample. Similarly, Australian consumers had more health related wine knowledge than Korean consumers. Red wine was the preferred wine style for both Korean and Australian consumers; however, the proportion of preference for red wine was significantly higher in the Korean sample. With respect to the expenditure on wine products, AUD$11–$19 was the preferred price range for both groups. The results also indicated that health-oriented wine is more attractive to Korean consumers than Australian consumers. In relation to gender, Korean women preferred red wine as much as men, but Australian women consumed significantly more white wine than men. Such findings inform winemakers and wine marketers on the appropriateness of weighting wine production and marketing to health aspects in order to maximize consumer interest, especially in developing new wine markets.     

Antecedents of consumer brand loyalty in the Australian wine industry

The wine industry has become fiercely competitive worldwide and as a result, consumers are increasingly exposed to a wider range of wines in retail outlets. This expanding consumer choice means that there is a need for Australian wineries to develop and build consumer loyalty toward their brands. This paper aims to empirically examine the factors influencing consumer loyalty to wine brands. Using data from Australian wine consumers, the authors empirically test a model of antecedents of wine brand loyalty. The model considers wine brand trust, wine brand satisfaction, wine knowledge, and wine experience. Hypotheses were tested with structural equation modeling. The findings of this study show that wine knowledge and wine experience affect wine brand loyalty indirectly through wine brand trust and wine brand satisfaction. In addition, it is demonstrated that consumer satisfaction with a wine brand is the strongest driver of wine brand loyalty. The result of this study has value for Australian wineries, wine retailers, and wine marketers.     

基于葡萄酒相关生活方式的在线葡萄酒市场细分

为研究在线葡萄酒消费行为,对葡萄酒消费者行为（包括消费者葡萄酒饮用史、饮用场景、消费者相关生活方式）进行调查,并对调查数据进行分析,共取得3 369个样本数据。结合结构方程模型建模,首先对调查样本的年龄、地域分布、瓶单价、饮用瓶数、饮用频率、饮用时间、葡萄酒相关知识水平等进行了描述性分析;其次在对数据内在一致性检验的基础上结合结构方程模型进行建模,在主成分分析的基础上,得到葡萄酒公务消费型、葡萄酒发烧友型、葡萄酒享受型、葡萄酒时髦消费型和葡萄酒年轻新饮型共5种类型细分市场。     

烟台市消费者对葡萄酒的满意度及影响因素分析

为了促进葡萄酒产业健康发展，该文基于烟台市消费者的调研数据，运用SPSS 26.0软件，采用描述性统计和有序Logistic回归分析等方法，分析消费者对葡萄酒的满意度及影响因素。结果表明，烟台市消费者对葡萄酒的满意度处于基本满意水平；女性消费者的满意度较高，消费者在商超购买葡萄酒的满意度较高，消费者选择木盒和纸盒包装的满意度较高；性别、购买渠道、饮用场景、感官评价、品牌形象、感知质量、包装是影响消费者满意度的7个重要因素，其中感官评价对消费者满意度的影响最为显著（P＜0.01）。建议葡萄酒协会推进标准化体系建设，葡萄酒生产企业加强品牌建设并制定有效的营销方案，政府部门加大市场监管力度并重视葡萄酒文化推广。     

Evaluation of the consistency of wine quality assessments from expert wine tasters

Background and Aims: The aim of this study was to assess the ability of experienced wine tasters to consistently assign quality scores to both red and white wines. Methods and Results: Wine quality scores were collected over a 15‐year period from 571 experienced wine tasters. Consistency was measured by correlating the scores given to duplicate presentations of wines, calculating the pooled variation in repeat scores and assessing their ability to allocate duplicate presentations of the same wine to the same quality category. Although the majority of tasters showed statistically significant consistency, their individual abilities varied considerably and, in general, their ability to consistently score one wine type was a poor predictor of their consistency in scoring the other. Tasters were better able to allocate duplicate presentations of red wines to the same category than white wines, and red wine consistency was improved by combining the scores of three assessors as is done in the Australian wine show system. Conclusions: The ability of experienced wine tasters to consistently rate wines for overall quality varied greatly between individuals, but was generally better for red wines than for whites. Consistency was improved by combining the scores from a small team of tasters. Significance of the Study: The study demonstrates the need to conduct replicate tastings when assessing wines for quality as adequate taster repeatability cannot be guaranteed. Furthermore, using the combined score of a small team of tasters generally results in more consistent quality assessments.     

葡萄酒包装设计与中国传统文化锚定研究

在竞争日益激烈的产品销售环境里,中国几千年的传统文化潜移默化地影响消费者购买心理,进而影响了对产品包装的设计。该文从中国传统文化元素入手,锚定了传统文化影响下的葡萄酒消费者和谐文化、关系文化和面子文化三个方面,并结合葡萄酒包装设计心理锚定分析,探讨三个方面在葡萄酒包装上的运用和消费者的接受程度,提出迎合中国消费者心理的葡萄酒包装设计应用建议。     

Target groups for organic wine: The importance of segmentation analysis

In light of low and stagnating market shares of organic wine, there is an ongoing debate about growth potential for organic wine. A recent study revealed that even consumers of organic food did not necessarily purchase organic wine regularly. The aim of this contribution was to analyse the wine preferences of organic food consumers and identify promising new target groups for organic wine. We conducted choice experiments in Germany (N = 600) and analysed the data with mixed logit models and latent class models, revealing interesting differences between the results of the two approaches. While the mixed logit models suggested ‘organic’ was the most important wine attribute, the latent class models challenged this proposition. While three of four consumer segments had a strong preference for organic, only one segment in the red wine model (and no segment in the white wine model) gave organic highest priority. Just like non-organic consumers, many organic food consumers seem to use price or country of origin as the most important quality cue for wine. The comparison between the results of the choice experiments and the participants’ stated normal purchase behaviour suggested there is growth potential for organic wine. Apparently, consumers of organic food would buy more organic wine if their preferred type and variety of conventional wine would be available in organic quality at similar price levels.     

Beer and wine consumers' perceptions of the nutritional value of alcoholic and nonalcoholic beverages

ABSTRACT:  In general beer has not been portrayed as part of a balanced diet. However, red wine has been promoted as a beneficial part of a nutritious diet. The evidence is that beer is at least the equal of wine from a nutritional perspective and in countering ailments such as coronary heart disease. This study used surveys to compare beer and wine consumers' perceptions of alcoholic and nonalcoholic beverages. The consumers ranked 7 beverages based upon perceived healthfulness both before and after they were exposed to nutritional information about the beverages. The ranked data were analyzed using analysis of variance. The variance due to the 3-way interaction of place of recruitment, beverage, and ranking was found to be significant at P < 0.05. There was no significant difference between genders. Overall, consumers of alcoholic beverages perceived red wine to be more healthful than the other 6 beverages, including beer and white wine. The perceived healthfulness of a beverage does not appear to be the main factor driving the choice of beverage. Nutritional information does impact consumers' perceptions of the healthfulness of beverages. Consumers who are predominately beer drinkers were more heavily influenced by nutritional information than consumers who were predominately wine drinkers.     

中国5省市居民黄酒中氨基甲酸乙酯的风险评估

目的对中国东南地区5省市居民黄酒中氨基甲酸乙酯暴露的健康风险进行评估。方法利用2002年中国居民营养与健康状况调查5省市18岁及以上人群黄酒消费量数据,以及2010、2011年在5省市采集黄酒样品的检测结果,采用简单分布膳食暴露评估方法对人群经黄酒摄入氨基甲酸乙酯进行估计,并对造成的健康风险进行评估。结果 5省市黄酒中氨基甲酸乙酯的平均含量为0.103 mg/kg,最大值为0.498 mg/kg。18岁以上人群黄酒氨基甲酸乙酯平均暴露量为13.4 ng/kg BW,暴露限值为22 388。黄酒饮酒者氨基甲酸乙酯平均暴露量为427.8 ng/kg BW,暴露限值为701。结论 18岁及以上全部人群黄酒氨基甲酸乙酯暴露的健康风险较低,但在黄酒饮酒者中存在较高健康风险。     

Sensory evaluation of wine through correspondence analysis: a theoretical and empirical rationale

Sensory evaluation in wine research focuses on understanding wine preference and choice within a holistic framework. This study offers a theoretical and empirical rationale for the sensory evaluation of wine. A precondition for sustainability and success in the market arena is a clear understanding of potential interaction of sensory evaluation properties and other factors affecting consumer choice. New approaches and methodologies for preference matching and assessment of sensory properties and information queues on overall liking are of fundamental importance for wine makers. The aim of this study is to advance the understanding of sensory evaluations affecting consumer both on empirical and theoretical grounds. For the implementation of this aim, an empirical research with real wine tasting data was conducted and analyzed through the use of Correspondence Analysis (CA). The findings of this study demonstrate that this method is more appropriate in wine sensory data analysis due to their categorical and non-parametric nature. CA is a very useful technique to establish a solid knowledge for the identification of the wines based on evidence and facts of their aromatic characteristics.     

葡萄酒风味物质及其影响因素研究进展

近年来,消费者对葡萄酒的需求量已经逐渐增多,酿造葡萄酒的葡萄果实及葡萄酒的风味已逐渐成为人们关注的热点。该文介绍了酿酒葡萄的品种并简要概括了葡萄酒中的关键呈味物质（糖类、酸类、酚类）和关键呈香物质（萜烯类、挥发酸、挥发酚类）,从以下几个方面：品种、栽培技术、环境、发酵工艺、陈酿过程、贮藏方式的差异探讨了影响葡萄酒风味的因素并对葡萄酒风味发展前景进行展望,以期为后续提高改良葡萄酒风味提供理论基础。     

发酵果酒加工工艺研究进展

随着经济的快速发展和消费者健康意识的增强,酒精度低的发酵果酒越来越受欢迎。该文介绍了发酵果酒的加工历史、健康功效、分类、对加工原料的要求、种类和产业规模,综述了果酒发酵工艺及其特点、发酵过程中功能性物质的变化,分析了发酵前/后处理关键技术对果酒品质的影响,探讨了国内发酵果酒产业现存问题,展望了果酒产业的发展前景,以期为发酵果酒的生产提供理论参考。     

The influence of product knowledge on the relative importance of extrinsic product attributes of wine

The purpose of this paper is to examine the influence of product knowledge, both subjective and objective, on the relative importance of four extrinsic product attributes of wine, namely price, age, brand and region of origin. The relative importance of four product attributes is evaluated comparative to consumers’ self-reported and objectively measured knowledge of wine, using the conjoint analysis technique. The results suggest that product knowledge does influence the relative importance of extrinsic wine attributes in product evaluation, with the price of wine shown to be the dominant attribute regardless of the level of product knowledge expertise. Brand, age and region of origin received differing rankings of importance. Across all four levels of product knowledge, consumers navigate their evaluative product decisions according to the midpoint between most and least expensive wines in their consideration set. Price sensitivity appears to heavily impact consumer evaluation strategies, which serves to inform wine pricing strategies.     

The preferences and prejudices of Australian wine critics

The paper demonstrates a method for identifying and measuring the preferences and prejudices of wine critics. Employing expert rating scores from four wine critics assessing Australian premium wines, the analysis further illustrates the significant variability which exists among expert quality scores. A mean pairwise correlation of 0.435, an intraclass correlation of 0.426 and an alpha reliability of 0.748 are identified for 258 commonly assessed wines. These measures of rater consensus are lower than those identified from other wine studies and in other disciplines. Regression models are developed to explain the difference between each specific expert score and the average score of the other experts. The models explain the specific preferences of wine critics employing information which is readily available to consumers. For different experts, the cellaring potential of a wine, its vintage, the source region of the grapes and the variety/style of the wine are found to explain wine preferences to different degrees. The presented information may usefully be employed by consumers when confronted with conflicting wine scores. To aid with purchasing wine products consumers may wish to align their preferences with the identified preferences of specific wine critics.     

The determination of urea in wine – a review

The concentration of urea in wine is not routinely measured in Australian laboratories, but has been examined in studies of yeast metabolism and the formation of ethyl carbamate, a known carcinogen. For alcoholic beverages that may contain high levels of urea, steps have been taken to reduce the concentration of urea and therefore prevent ethyl carbamate production. Methods for the determination of urea in wine can be grouped into three categories that indicate how selectivity for urea is achieved; those based on colour-forming reactions, enzymatic hydrolysis and chromatographic separation. The two dominant methods used by research groups over the past fifteen years for the determination of urea in wine are based on the urea/ammonia test kit available from Boeringer Mannheim/R-Biopharm and the reaction of urea with 1-phenyl-1,2-propanedione-2-oxime; both are time-consuming and labour-intensive, but involve relatively straightforward and well-established procedures. However, other options are available that may be better suited to the desired application and the instrumentation available in any particular laboratory.     

Are Australian wine consumers willing to pay for the expert service of wine retailers?

Retailing is continually evolving with different strategies used over time. In this era of customer relationships building, this study investigated an innovation gap; about Australian consumers' willingness to pay (WTP) a premium for the expert service of wine retailers. The study objectives were to evaluate factors that influence WTPs of wine retailers and to measure WTPs. A 2099 usable survey was obtained Australia-wide. The contingent valuation method was used to elicit the willingness of consumers. The data were analysed using the ordered probit model. On average, the premium respondents indicated WTP was $0.60 for the expert service of wine retailers. This study found that consumers are willing to pay for the expert service of wine retailers, and that consumers rely on the use of risk reduction strategy not only because of their perception of risk but they are also more desirous of wine knowledge and are willing to acquire it, even at a cost. This makes a strong case for the development and provision strategies of store dynamic elements such as expert service. The study has limitation as it is exploratory and cross-sectional. Confirmatory and longitudinal surveys amongst others are recommended.     

Consumers wine preferences according to purchase occasion: Personal consumption and gift-giving

We tested the hypothesis that individuals may act differently when buying a bottle of wine for themselves than they do when buying wine as a gift. Using a between-subject design, we estimated the differences in consumer preference for these two occasions. We conducted a choice experiment on 618 Italian wine consumers and included the attributes of price, geographical indication (i.e. IGT, DOC, or DOCG), organic claim, and brand (i.e. famous producer or a non-famous producer). By applying an error component random parameters logit model, we detected relevant differences between the two scenarios in terms of the relative importance of the studied attributes. The gift-giving scenario was further investigated using a latent class model, which identified three segments of consumers; we profiled these according to personal attitudes and wine knowledge. Our results show a relevant heterogeneity among consumers’ preferences for the gift-giving scenario, with geographical indication having a low impact and brand and organic claim playing a pivotal role. This study provides relevant insights for winemakers and retailers regarding diversifying marketing strategies.     

全果汁柑桔干酒的研制

以南丰蜜桔、椪柑等5种柑桔为原料，葡萄酒活性干酵母和猕猴桃酵母为酿造菌种，进行柑桔干酒的发酵试验及减轻柑桔干酒苦味的方法措施研究。结果表明，南丰蜜桔与桠柑适合于酿造柑桔干酒，猕猴桃酵母更适合酿造高品质柑桔干酒，低温发酵与低温贮藏有利于提高干酒品质。选择成熟度高的柑桔、柑桔去皮以及灭酶、低温贮存等方法措施有利于减轻柑桔干酒的苦味。