Decoding Wine Appreciation in Italy: The Role of Vivid Imagery

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2025-03-05 DOI:10.1111/joss.70029
Alessandro Bortolotti, Ilja Croijmans, Riccardo Palumbo
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Abstract

The Vividness of Wine Imagery Questionnaire (VWIQ) has been adapted and validated for the Italian context, measuring the vividness of wine imagery in sight, smell, flavor, and mouthfeel. This tool helps understand how imagery ability influences consumer behavior, particularly in wine selection. The Italian adaptation allows for better insights into consumer behavior in Italy, a major wine-producing country, and enables comparisons across different languages. This adaptation aids in tailoring marketing strategies to specific consumer groups based on their expertise and consumption patterns. Validation of the Italian VWIQ suggests that Italian consumers may exhibit different wine imagery patterns compared to English and Dutch consumers. This research highlights the importance of cultural context in consumer studies and supports the use of the VWIQ in Italy. It opens new research avenues and practical applications in wine marketing, including comparisons between Italian and English-speaking consumers and professionals.

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解读意大利的葡萄酒鉴赏:生动意象的作用
葡萄酒意象的生动度问卷(VWIQ)已经适应并验证了意大利的背景下,测量葡萄酒形象的生动度在视觉,嗅觉,味道和口感。这个工具有助于理解想象能力是如何影响消费者行为的,尤其是在葡萄酒选择方面。对意大利的改编可以更好地了解意大利这个主要葡萄酒生产国的消费者行为,并可以进行不同语言的比较。这种适应有助于根据特定消费者群体的专业知识和消费模式,为他们量身定制营销策略。意大利VWIQ的验证表明,与英国和荷兰消费者相比,意大利消费者可能表现出不同的葡萄酒意象模式。这项研究强调了文化背景在消费者研究中的重要性,并支持在意大利使用VWIQ。它为葡萄酒营销开辟了新的研究途径和实际应用,包括比较意大利语和英语消费者和专业人士。
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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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