The importance of landscape in wine quality perception: An integrated approach using choice-based conjoint analysis and combination-based permutation tests

Consumer interest in organic wine is growing, but the effects of organic label, consumer quality perception and the support for the benefits claim of organic wine are not yet fully understood and at times doubtful. The literature shows a very heterogeneous picture regarding consumer behaviour and preferences for organic wine. This study seeks to understand the link between organic wine and consumer’ purchasing drivers. Using a systematic literature review, the paper explores the characteristics of consumer of organic wine, the motivation on consumer behaviour and preferences for organic wine, as well as the sensory quality and the presence of additives when evaluating wine quality and in shaping consumers’ attitudes. The results show how socio-economic and psychological characteristics of consumer as well as quality perception affect their behaviour for organic wine. Little consensus on the benefits in terms of improved sensory quality of organic wine compared to conventional one. Among sensory qualities, taste has been found to be both a key driver and barrier to organic wine consumption. Based on literature studies, consumers have positive opinions toward organic wine, which is perceived as healthy and environmental friendly. However, despite the growing market interest in wine, scientific information about the organoleptic differences between conventional and organic remains scarce and the topic requires more in-depth analysis. Understanding the profile of consumer and the factors that influence consumer’ behaviour provide information to the organic wine industry.

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An Integrated Approach to Determining Rural Tourist Satisfaction Factors Using the IPA and Conjoint Analysis

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph16203848 ◽

2019 ◽

Vol 16 (20) ◽

pp. 3848 ◽

Cited By ~ 4

Author(s):

Yanchun Jin ◽

Yoonseo Park

Keyword(s):

Customer Satisfaction ◽

Conjoint Analysis ◽

Integrated Approach ◽

Mathematical Psychology ◽

Analysis Method ◽

Integrated Method ◽

Grid Analysis ◽

Tourist Satisfaction ◽

And Performance ◽

Satisfaction Factors

Rural tourists satisfaction has a pivotal role in the development of sustainable rural tourism. As a method of identifying critical satisfaction factors, an importance and performance analysis (IPA) technique has attracted growing interest from academics due to it being able to deliver the importance and performance of a product’s attributes from the standpoint of customers. However, IPA is based on the presumption that a linear and symmetrical relationship exists between the performance and overall satisfaction, which has been criticized by many researchers due to its deviation from the facts. On measurement of importance, researchers have not reached an agreement on whether direct or indirect approach should be applied. To measure satisfaction more effectively, this study presents a revised IPA method that integrates IPA, conjoint analysis and importance grid analysis. Based on mathematical psychology and psychometrics theory, the conjoint analysis method can be used to analyze multi-attributes of various products and derive relative importance of attributes in customer satisfaction research. The importance grid analysis method has been applied to categorize attributes by many researchers. It can be used to measure the nonlinear relationship between the performance of attributes and overall satisfaction. In this paper, an empirical study on rural tourists’ satisfaction was undertaken using this integrated method. The results show that the integrated approach is more responsive to attribute performance, thus allowing for improvement of a certain target attribute in the customer satisfaction enhancement process.

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Consumer preferences in food packaging: CUB models and conjoint analysis

British Food Journal ◽

10.1108/bfj-04-2015-0146 ◽

2016 ◽

Vol 118 (3) ◽

pp. 527-540 ◽

Cited By ~ 14

Author(s):

Rosa Arboretti ◽

Paolo Bordignon

Keyword(s):

Conjoint Analysis ◽

Food Packaging ◽

Consumer Preferences ◽

Integrated Approach ◽

Added Value ◽

Psychological Characteristics ◽

Content Type ◽

Cub Models ◽

Fresh Food ◽

Fresh Products

Purpose – Packaging features have been shown to be of great importance for the consumer final choice of fresh products (Silayoi and Speece, 2007). Packaging is an extrinsic attribute, which consumers tend to rely on, when relevant intrinsic attributes of the product are not available. In the current literature, studies on the influences of packaging features on consumer preferences are mainly related to classical preference evaluation methods like conjoint analysis (CA). The purpose of this paper is to apply both CA and the less known combination of uniform discrete and shifted binomial distributions (CUB) models to food packaging evaluations. Design/methodology/approach – Starting from a real case study in this field, along with CA, the author apply CUB models (Iannario and Piccolo, 2010) as a useful tool to evaluate preferences. CUB models can grasp some psychological characteristics of consumers related to the “feeling” toward packaging attributes and related to an inherently “uncertainty” that affects the consumers’ choices. Both psychological characteristics “feeling” and “uncertainty” can be linked to relevant subject’s information. At first we detect preferred packaging attributes of fresh food by means of CA, then we apply CUB models to some relevant attributes from the CA study. Findings – Results show that attributes like packaging material and size/shape of packaging are the most important attributes and that biodegradable packaging, reclosable trays/bags and long “best by” date are also valuable features for consumers. The introduction of covariates showed that specific demographic characteristics are linked to both feeling and uncertainty. Originality/value – The “data driven” segmentation results give to the integrated approach “CUB models and Conjoint Analysis” the most important added value.

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Phenolic Compounds as Markers of Wine Quality and Authenticity

Foods ◽

10.3390/foods9121785 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1785

Author(s):

Vakarė Merkytė ◽

Edoardo Longo ◽

Giulia Windisch ◽

Emanuele Boselli

Keyword(s):

Phenolic Compounds ◽

Integrated Approach ◽

Quality Parameters ◽

Wine Quality ◽

Wine Production ◽

Promising Tool ◽

Quality Aspects ◽

Phenolic Profiles ◽

Wine Aging ◽

Grape Varieties

Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

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Region of origin and consumers’ quality perception of wine: an assimilation-contrast approach

Wine Economics and Policy ◽

10.36253/wep-9418 ◽

2021 ◽

Vol 10 (1) ◽

pp. 57-71

Author(s):

Carla Ferreira ◽

Lina Lourenço-Gomes ◽

Lígia M.C. Pinto

Keyword(s):

Experimental Design ◽

Predictive Value ◽

Perceived Quality ◽

Full Information ◽

Region Of Origin ◽

Wine Quality ◽

Quality Perception ◽

Set Up

Wine quality perception involves both intrinsic and extrinsic attributes and is related to consumer liking and acceptability of a product. The main purpose of this paper is to evaluate the actual role of the region of origin cue on the experienced, expected, and perceived quality of wine, as well as on the discrepancies between them. Using an experimental design set up, real tasting sessions were applied to elicit consumer quality perception in three different information conditions: (1) blind tasting (2) labelled tasting (region informed evaluation); and (3) wine tasting under full information. In total, 136 wine consumers stated their preferences through liking score. The results from the assimilation-contrast framework show that region of origin affects the experienced, expected, and perceived quality, as well as the agreement between them. Thus, the region of origin may offer a good predictive value of the product, increasing the consumer expectations. These results have important implications for producers as they demonstrate that the region of origin may be used as a brand.

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Study of Oenological Fermentation: Which Strategy and Which Tools?

Fermentation ◽

10.3390/fermentation7030155 ◽

2021 ◽

Vol 7 (3) ◽

pp. 155

Author(s):

Jean-Roch Mouret ◽

Evelyne Aguera ◽

Marc Perez ◽

Vincent Farines ◽

Jean-Marie Sablayrolles

Keyword(s):

Control Strategies ◽

Sugar Content ◽

Integrated Approach ◽

Wine Quality ◽

Isothermal Temperature ◽

Limiting Nutrients ◽

Fermentation Control ◽

High Sugar Content ◽

Legal Constraints ◽

Very High

Wine fermentation is a specific and complex research subject and its control is essential to ensure full process completion while improving wine quality. It displays several specificities, in particular, (i) musts with a very high sugar content, low pH, and some limiting nutrients, as well as a great variability in must composition according to the year, grape variety, and so on; (ii) atypical fermentation conditions with non-isothermal temperature profiles, a quasi-anaerobiosis and legal constraints with a limited and predefined list of authorized operations. New challenges have emerged, related to the increasing diversity of commercially available yeast strains; the fluctuating composition of musts, particularly owing to climate change; and sustainability, which has become a key issue. This paper synthesizes approaches implemented to address all these issues. It details the example of our laboratory that, for many years, has been developing an integrated approach to study yeast diversity, understand their metabolism, and develop new fermentation control strategies. This approach requires the development of specific fermentation devices to study yeast metabolism in a controlled environment that mimics practical conditions and to develop original fermentation control strategies. All these tools are described here, together with their role in the overall scientific strategy and complementary approaches in the literature.

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