scholarly journals Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Naomi Verdonk ◽  
Renata Ristic ◽  
Julie Culbert ◽  
Karma Pearce ◽  
Kerry Wilkinson
Keyword(s):  
Household Income ◽  
Online Survey ◽  
Red Wine ◽  
White Wine ◽  
Consumption Patterns ◽  
Sparkling Wine ◽  
Demographic Information ◽  
Consumer Group ◽  
Female Consumers ◽  
Rosé Wine

This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco. An online survey of 1027 regular sparkling wine consumers captured demographic information, sparkling wine perceptions and preferences, and typical spending and consumption patterns. Consumers were segmented into three distinct clusters (‘No Frills’, ‘Aspirants’ and ‘Enthusiasts’) using the Fine Wine Instrument model. The majority of No Frills consumers were female and typically consumed sparkling wine once per month. Almost 55% of Aspirants were male with a household income of more than AU$75,000. Enthusiast consumers were also predominantly male and well educated, and 64% were under the age of 35 years. Sparkling white wine and Champagne were generally the preferred styles for each consumer group, followed by Moscato and sparkling rosé wine. Interestingly, Moscato scored favorably with both No Frills and Enthusiast segments. Almost 25% of respondents indicated that they were not familiar with Prosecco, while sparkling red wine was perceived similarly by male and female consumers. The findings from this study can be used by sparkling wine producers to better target their products and marketing to the specific needs and expectations of consumers within different segments of the Australian domestic market.

scholarly journals Predicting Wine Consumption Based on Previous ‘Drinking History’ and Associated Behaviours

2012 ◽  
Vol 1 (1) ◽  
pp. 79 ◽  
Author(s):  
Lauro Melo ◽  
Greg Evans ◽  
Nicolas Le Pollès ◽  
Conor Delahunty ◽  
David N. Cox
Keyword(s):  
Red Wine ◽  
Linear Regression Analysis ◽  
Alcoholic Beverage ◽  
Multiple Linear Regression Analysis ◽  
White Wine ◽  
Consumption Patterns ◽  
Complex Behaviour ◽  
Wine Consumption ◽  
Drinking History ◽  
Past Experiences

<p>Associative learning processes may be related to and shape consumers’ current consumption and preferences. Past consumption, experiences and behaviour with food and beverage products are likely to have an important role. Data were collected in order to predict current wine consumption based on past experiences. Longitudinal quantitative data (N=564) on past alcoholic beverage consumption behaviour (‘drinking history’) was collected retrospectively. Results of multiple linear regression analysis showed that previous ‘drinking history’ explained 40-70% of the variance in later wine consumption patterns and that red wine consumption is a more complex behaviour compared to white wine consumption. In addition, belief-evaluations towards intrinsic product characteristics are more likely to be drivers of red wine consumption (<em>p</em>&lt;0.05), but not of white wine. Results indicated how past behaviour and experiences influence current behaviour, and identified possibilities for influencing specific wine consumption patterns.</p>

scholarly journals Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 488
Author(s):  
Naomi Verdonk ◽  
Renata Ristic ◽  
Julie A. Culbert ◽  
Karma Pearce ◽  
Kerry L. Wilkinson
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Descriptive Analysis ◽  
White Wine ◽  
Sparkling Wine ◽  
Red Wines ◽  
Consumption Behavior ◽  
Trained Panel ◽  
Survey Responses ◽  
Sensory Profiles

This study investigated consumer preferences for different styles of sparkling wine and the influence of wine style and occasion on sparkling wine purchasing and consumption behavior. Australian consumers (n = 203) completed an online survey and blind tasting of representative styles of commercial sparkling wines, including Champagne. Wine sensory profiles were determined by descriptive analysis using a trained panel (n = 12) and consumers were segmented into ‘No Frills’, ‘Aspirant’ and ‘Enthusiast’ clusters using the Fine Wine Instrument. Consumer perceptions, preferences and liking were measured using 9-point hedonic scales and compared via statistical analysis. Consumers anticipated liking Champagne and sparkling white wine the most, and Moscato and Prosecco the least, but on tasting, could only readily identify the Moscato and sparkling red wines, as the most contrasting wine styles. As such, liking scores for the Champagne and sparkling white wine were significantly lower based on tasting (median scores were 6.0, compared with 9.0 and 8.0 for survey responses, respectively). Consumers’ preconceived expectations of different sparkling wine styles clearly influenced purchasing and consumption behavior. Aspirants and Enthusiasts were more likely to spend more per bottle for Champagne and sparkling white wine, and consumption of these sparkling wines was most frequently associated with celebratory occasions, such as anniversaries, birthdays, Christmas, New Year and weddings.

scholarly journals How full is your glass? Portion sizes of wine, fortified wine and straight spirits at home in the Netherlands

2019 ◽  
Vol 22 (10) ◽  
pp. 1727-1734
Author(s):  
Myrthe FA de Beukelaar ◽  
Marion L Janse ◽  
Aafje Sierksma ◽  
Edith JM Feskens ◽  
Jeanne HM de Vries
Keyword(s):  
Alcohol Consumption ◽  
The Netherlands ◽  
Online Survey ◽  
Red Wine ◽  
White Wine ◽  
Standard Drink ◽  
Level Of Education ◽  
Inaccurate Information ◽  
Portion Sizes ◽  
At Home

AbstractObjectiveAlcohol consumption may be wrongly estimated because of inaccurate information on actual portion sizes. We compared portion sizes of wine, fortified wine and straight spirits poured at home with the Dutch standard drink sizes.DesignParticipants measured portion sizes of wine, fortified wine and straight spirits at home up to a maximum of three times and reported these via an online survey. Average portion sizes (in millilitres) were compared with the Dutch standard drink sizes. Portion sizes were compared between subgroups of gender, age, BMI and level of education, and for different glass types.SettingWageningen and surroundings, the Netherlands.ParticipantsAdults (N 201) living in the Netherlands and consuming wine and/or straight spirits at home at least once per week.ResultsParticipants poured on average 129·4 ml white wine and 131·7 ml red wine, which is significantly more than the standard of 100 ml. For fortified wine, the average poured amount was 94·0 ml, significantly more than the standard of 50 ml; also for straight spirits the poured amount was significantly more than the standard (47·0 v. 35 ml).ConclusionsParticipants’ portion sizes of wine, fortified wine and straight spirits poured at home were on average larger than the Dutch standard drink sizes. This suggests that at-home alcohol consumption in the Netherlands is underestimated.

scholarly journals Relationships between consumption patterns, health beliefs, and subjective wellbeing in Chinese Baijiu consumers

2021 ◽  
Vol 16 (1) ◽  
Author(s):  
Debra Ann Metcalf ◽  
Anthony Saliba ◽  
Kirsty McKenzie ◽  
Appy Gao
Keyword(s):  
Health Beliefs ◽  
Chinese Culture ◽  
Online Survey ◽  
Subjective Wellbeing ◽  
Cultural Beliefs ◽  
Consumption Patterns ◽  
Consumption Frequency ◽  
Social Meanings ◽  
Policies And Programs ◽  
Alcohol Reduction

Abstract Background Alcohol consumption in China has increased rapidly, and there have been calls for policies and programs to address the issue. Alcohol plays a complex and important role in Chinese culture, where it is considered a symbol of happiness and is associated with wellbeing. Alcohol reduction policies may fail unless they take these cultural and social meanings of alcohol, and its relationship to wellbeing into consideration. Baijiu is a clear fermented spirit that is widely consumed in China and has strong cultural associations with health, wellbeing and prosperity. There is a lack of research on how consumption patterns relate to cultural beliefs and subjective wellbeing. Methods An online survey of n = 1992 Chinese adults was conducted to determine frequency and volume of baijiu consumed; beliefs about health benefits and traditional importance; and associations with subjective wellbeing. Results Higher frequency and volume consumed were associated with higher subjective wellbeing, controlling for age and income. We also found small to medium significant associations between consumption frequency and volume and: belief that baijiu is healthy; and that tradition dictated they should drink baijiu. Conclusions The traditional and health values placed on baijiu, and its association with wellbeing, may help inform policy developments and alcohol reduction campaigns.

scholarly journals Consumer Profile and Product Knowledge Affect the Usefulness of a Quality Label as a Tool to Differentiate a Product: A Chilean Survey

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1482
Author(s):  
Begoña Panea ◽  
Ignacio Subiabre ◽  
Andrea Haudorf ◽  
Rodrigo Morales
Keyword(s):  
Supply Chain ◽  
Online Survey ◽  
Meat Consumption ◽  
Product Knowledge ◽  
Demographic Information ◽  
Choice Behaviour ◽  
Quality Label ◽  
Northern Areas ◽  
Low Incomes ◽  
Promotion Strategies

Quality labels are useful tools to differentiate food products, but only if consumers recognise them and associate them with specific characteristics. An online survey was conducted to investigate whether Chilean consumers knew about Novillo de Osorno, for which a quality label is being developed. The survey was divided into five blocks: lifestyles, meat consumption and purchase habits, meat choice behaviour, knowledge about Novillo de Osorno, and consumers’ socio-demographic information. The place of residence and consumer gender, age, or income were important cues in defining consumers’ lifestyles, meat consumption and purchase habits. Respondents could be grouped into three main groups: 1. Younger people: urban with medium-high incomes, which search only for pleasure; 2. Foodies uninvolved and Females uninvolved: females with the highest income level that chose food for nutritional reasons; and 3. Traditional people: men older than 55 with low incomes, living in the Northern areas and interested in taste and in the meat’s origin. Nearly 60% of respondents had never heard about Novillo de Osorno. Hence, the supply chain has an opportunity to extend the market. Since price and confidence in the origin are important cues, they must be considered in the design of promotion strategies.

scholarly journals Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1499
Author(s):  
Giovanna Fia ◽  
Ginevra Bucalossi ◽  
Bruno Zanoni
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Waste Product ◽  
Natural Antioxidants ◽  
White Wine ◽  
Small Scale ◽  
Protective Effects ◽  
White Wines ◽  
Accelerated Oxidation ◽  
Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

scholarly journals Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 37
Author(s):  
Gary J. Pickering ◽  
Margaret K. Thibodeau
Keyword(s):  
Alcohol Consumption ◽  
Red Wine ◽  
Alcoholic Beverage ◽  
Likert Scale ◽  
White Wine ◽  
Sensory Attributes ◽  
Taste Perception ◽  
Alcoholic Beverages ◽  
Convenience Sample ◽  
Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

Shattering the Glass Podium: Successes and Setbacks of Women in Collegiate Choral Conducting

2021 ◽  
pp. 875512332110183
Author(s):  
Melissa Baughman
Keyword(s):  
Gender Discrimination ◽  
Online Survey ◽  
Response Rate ◽  
The United States ◽  
Choral Conducting ◽  
Demographic Information ◽  
Choral Conductors ◽  
The Status ◽  
Study Participants ◽  
Experiences Of Women

The purpose of this study was to explore the status and experiences of women in collegiate choral conducting positions. Out of all collegiate choral conductors ( N = 992) at institutions accredited by the National Association of Schools of Music in the United States, 68.65% ( n = 681) were men and 31.35% ( n = 311) were women at the time of this study; I invited the women collegiate choral conductors to serve as study participants. Ninety-six respondents completed an online survey, resulting in a response rate of 30.86%. I collected data through a researcher-designed survey. First, I asked respondents to provide demographic information and respond to Likert-type and open-ended prompts related to three domains: gaining entry into the profession, navigating the profession, and issues surrounding gender. I analyzed data through descriptive statistics and qualitative methods of assigning codes, combining codes into themes, and displaying the data. I addressed general discrepancies in the self-reported attitudes of respondents. Although women reported an overall attitude of satisfaction as choral conductors in their Likert-type responses, many respondents detailed several instances of gender discrimination and other challenges in their open-ended responses. Implications for the music profession, including specific strategies to help empower women in collegiate choral conducting settings, are discussed.

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