scholarly journals Premium price for natural preservatives in wine: a discrete choice experiment

2021 ◽  
Vol 10 (1) ◽  
pp. 101-118
Author(s):  
Lydia Chikumbi ◽  
Milan Ščasný ◽  
Edwin Muchapondwa ◽  
Djiby Thiam
Keyword(s):  
Discrete Choice ◽  
Consumer Preferences ◽  
Antioxidant Properties ◽  
Wood Chip ◽  
Quality Score ◽  
Wood Chips ◽  
Wine Industry ◽  
Discrete Choice Experiments ◽  
Wine Quality ◽  
Organic Wine

The South African wine industry has recently launched the world’s first ‘no sulphite added’ wine made from indigenous Rooibos & Honeybush toasted wood chips. This wood chip contains antioxidant properties known to protect wine from oxidation. On the other hand, SO2 as a preservative, is often perceived by wine consumers as causing headaches and migraines. Differentiated wines based on their SO2 content may be a profitable marketing avenue for the struggling industry. We interviewed more than 600 wine consumers to investigate their perceptions of wine preservatives and preference for several wine attributes. Specifically, we use discrete choice experiments to elicit willingness to pay for the innovative alternative based on Rooibos & Honeybush wood chips. In addition to wine preservatives, we also examine consumers’ preferences for organic wine attributes and wine quality measured by a 100-point quality score and cost. Based on the results from the mixed logit model, we find that consumers are willing to pay an additional €3.53 (R56.48) per bottle of wine with natural Rooibos & Honeybush wood chips, while they are ready to pay €1.22 (R19.52) more for organic wine and €0.10 (R1.60) for each point on the quality score. Consumer preferences are not statistically different between red and white wine but differ considerably across consumers. In particular, those who believe SO2 in wine causes headaches are willing to pay at least three times more for replacing sulphur-based preservatives with a natural one. Marketing implications are offered for the wine industry. 

scholarly journals What’s in organic wine consumer mind? A review on purchasing drivers of organic wines

2021 ◽  
Vol 10 (1) ◽  
pp. 3-21
Author(s):  
Giulia Maesano ◽  
Giuseppe Di Vita ◽  
Gaetano Chinnici ◽  
Pappalardo Gioacchino ◽  
Mario D'Amico
Keyword(s):  
Sensory Quality ◽  
Consumer Behaviour ◽  
Scientific Information ◽  
Wine Industry ◽  
Wine Quality ◽  
Quality Perception ◽  
Depth Analysis ◽  
Sensory Qualities ◽  
Organic Wine

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. 

scholarly journals (378) Weed Management in Organic Grapes

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1068B-1068
Author(s):  
Kathleen Delate ◽  
Andrea McKern ◽  
Michelle Kirkland
Keyword(s):  
United States ◽  
World War Ii ◽  
Plant Height ◽  
Weed Management ◽  
Wood Chip ◽  
The United States ◽  
Rapid Expansion ◽  
Wood Chips ◽  
Wine Industry ◽  
Randomized Design

Iowa was the sixth largest producer of grapes in the United States in the early 1900s, with 24,000 ha under production. The rapid expansion of petrochemicals post-World War II and grape's sensitivity to 2,4-D herbicides reduced vineyard size in Iowa to 28 ha in 2001. Recent state governmental support for organic fruit research and viticulture in general has led to the expansion of the grape and wine industry in Iowa. As of 2001, 5883 ha of organic grapes were produced in the United States. Challenges to organic grape production in the Midwest include diseases and weeds. The cultivation of American grape cultivars is essential in organic viticulture in the Midwest, including cultivars that are relatively cold hardy and disease tolerant. From 2003 to 2004, we experimented on-farm at Kirkland Vineyards, Norwalk, Iowa, with methods of organically approved weed management. Three replications of plots consisting of five vines each of `Marechal Foch' were laid out in 2003 in a completely randomized design in a 1-year-old vineyard. Treatments consisted of wood chips, wood chips plus vinegar herbicide (All-Down™, Summer Set Co., Chaska, Minn.), and mowing when weeds and groundcover reached 15 cm. Wood chips decreased weed load significantly over mowing alone, but wood chips plus vinegar herbicide provided the most control over 2 years of the experiment. There was a trend toward greater plant height in the wood chip treatment, but no significant differences in plant height were observed among treatments.

scholarly journals Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

OENO One ◽  
2017 ◽  
Vol 51 (3) ◽  
pp. 329 ◽  
Author(s):  
Mariana Tavares ◽  
António M. Jordão ◽  
Jorge M. Ricardo-da-Silva
Keyword(s):  
Red Wine ◽  
Prunus Avium ◽  
Practical Interest ◽  
Wood Chip ◽  
Wood Chips ◽  
Sensory Profile ◽  
Wine Quality ◽  
Oak Chips ◽  
Aging Period ◽  
The Impact

<p style="text-align: justify;"><strong>Aim:</strong> The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated.</p><p style="text-align: justify;"><strong>Methods and results:</strong> For this purpose, wood chips from cherry (<em>Prunus avium</em>), acacia (<em>Robinia pseudoacacia</em>) and two oak species (<em>Quercus</em> <em>petraea</em> and <em>Quercus pyrenaica</em>) were added to a Portuguese red wine. Various global phenolic parameters of red wines were studied during the aging process (90 storage days). In addition, a sensory analysis was made after the 90-day aging period to determine the impact of the use of different wood chip species on red wine sensory profile. The results showed that during the aging period, only a few differences were detected between the wines. However, after 90 aging days, in general the wines aged in contact with cherry wood tended to have the lowest values for several phenolic parameters. For sensory parameters, the wine aged in contact with French oak chips showed significantly higher scores for several aroma descriptors, while for visual and taste descriptors no statistical significant differences were found between the wines.</p><p style="text-align: justify;"><strong>Conclusion:</strong> At the concentration used (3 g wood chips/L wine), the different wood chip species studied had no clear influence on the evolution of the majority of the red wine phenolic parameters. However, from a sensory point of view, the use of different wood species induced greater differentiation, especially for aroma descriptors.</p><p style="text-align: justify;"><strong>Significance and impact of the study:</strong> The outcomes of this study would be of practical interest to winemakers and regulatory institutions since they could improve the knowledge of the impact of alternative wood chip species, namely acacia and cherry, on red wine quality.</p>

Management Responses to Online Reviews: Consumer Preferences of Action Frames and Language Style

2020 ◽  
Author(s):  
Agne Bendaraviciute ◽  
Philipp Wassler ◽  
Thi Hong Hai Nguyen ◽  
Simon Thomas
Keyword(s):  
Figurative Language ◽  
Consumer Preferences ◽  
Online Reviews ◽  
Theory And Practice ◽  
Discrete Choice Experiments ◽  
Hotel Management ◽  
Language Style ◽  
Multi Method Approach ◽  
Language Styles ◽  
Depth Interviews

This study was taken as the understanding of management responses remains scarcely understood in theory and practice, especially concerning consumer preferences. This study aims at examining consumer preferences of the action frames and language styles adopted in hotel management responses to online reviews. A multi-method approach, using discrete choice experiments followed by in-depth interviews, was employed. Findings show that past action frames in management responses are preferred by customers due to the certainty, trustworthiness and detailed information provided. Moreover, literal is favoured over figurative language style due to perceived professionalism and conciseness. The current study helps hotel management to further understand consumer preferences of management responses to online reviews, especially regarding action frames and language styles.

scholarly journals Wood Chip Drying through the Using of a Mobile Rotary Dryer

Energies ◽  
2019 ◽  
Vol 12 (9) ◽  
pp. 1590 ◽  
Author(s):  
Angelo Del Giudice ◽  
Andrea Acampora ◽  
Enrico Santangelo ◽  
Luigi Pari ◽  
Simone Bergonzoli ◽  
...  
Keyword(s):  
Moisture Content ◽  
Power Plants ◽  
Black Locust ◽  
Thermal Power ◽  
Initial Moisture Content ◽  
Wood Chip ◽  
Wood Chips ◽  
Cocurrent Flow ◽  
Drying Process ◽  
Rotary Dryer

Drying is a critical point for the exploitation of biomass for energy production. High moisture content negatively affects the efficiency of power generation in combustion and gasification systems. Different types of dryers are available however; it is known that rotary dryers have low cost of maintenance and consume 15% and 30% less in terms of specific energy. The study analyzed the drying process of woody residues using a new prototype of mobile rotary dryer cocurrent flow. Woodchip of poplar (Populus spp.), black locust (Robinia pseudoacacia L.), and grapevine (Vitis vinifera L.) pruning were dried in a rotary drier. The drying cycle lasted 8 h for poplar, 6 h for black locust, and 6 h for pruning of grapevine. The initial biomass had a moisture content of around 50% for the poplar and around 30% for grapevine and black locust. The study showed that some characteristics of the biomass (e.g., initial moisture content, particle size distribution, bulk density) influence the technical parameters (i.e., airflow temperature, rate, and speed) of the drying process and, hence, the energy demand. At the end of the drying process, 17% of water was removed for poplar wood chips and 31% for grapevine and black locust wood chips. To achieve this, result the three-biomass required 1.61 (poplar), 0.86 (grapevine), and 1.12 MJ kgdry solids−1 (black locust), with an efficiency of thermal drying (η) respectively of 37%, 12%, and 27%. In the future, the results obtained suggest an increase in the efficiency of the thermal insulation of the mobile dryer, and the application of the mobile dryer in a small farm, for the recovery of exhaust gases from thermal power plants.

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