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The role of production process and information on quality expectations and perceptions of sparkling wines
Author(s) -
Vecchio Riccardo,
Lisanti Maria T,
Caracciolo Francesco,
Cembalo Luigi,
Gambuti Angelita,
Moio Luigi,
Siani Tiziana,
Marotta Giuseppe,
Nazzaro Concetta,
Piombino Paola
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9153
Subject(s) - wine tasting , production (economics) , affect (linguistics) , taste , perception , wine , quality (philosophy) , sensory system , marketing , psychology , process (computing) , business , advertising , food science , economics , computer science , cognitive psychology , microeconomics , communication , chemistry , philosophy , epistemology , neuroscience , operating system
BACKGROUND This study, by combining sensory and experimental economics techniques, aims to analyse to what extent the production process, and the information about it, may affect consumer preferences. Sparkling wines produced by Champenoise and Charmat methods were the object of the study. A quantitative descriptive sensory analysis with a trained panel and non‐hypothetical auctions combined with hedonic ratings involving young wine consumers ( N = 100), under different information scenarios ( Blind , Info and Info Taste ), were performed. RESULTS The findings show that the production process impacts both the sensory profile of sparkling wines and consumer expectations. In particular, the hedonic ratings revealed that when tasting the products, both with no information on the production process ( Blind ) and with such information ( Info Taste ), the consumers preferred the Charmat wines. On the contrary, when detailed information on the production methods was given without tasting ( Info ), consumers liked the two Champenoise wines more. CONCLUSION It can be concluded that sensory and non‐sensory attributes of sparkling wines affect consumers' preferences. Specifically, the study suggests that production process information strongly impacts liking expectations, while not affecting informed liking. © 2018 Society of Chemical Industry