Pub Date : 2023-05-18DOI: 10.1108/ijwbr-10-2022-0036
V. Charlin, Arturo Cifuentes
Purpose The climate in Mendoza is significantly different from the climate in most global wine-making regions. This paper aims to explore the relationship between the quality of the Malbec wine from the Mendoza region and its weather. Design/methodology/approach This study uses a multivariate regression model with fixed effects to assess how weather variations relate to wine quality. The Wine Spectator ratings are used as a measure of wine quality and to build a longitudinal data set of Malbec wine ratings from 1995 to 2020. The weather is described with several variables based on temperature, rainfall, humidity and cloudiness data from the Mendoza region. The model controls for wineries which are treated as fixed effects. Findings The results of this study indicate that the weather has a modest explanatory power when it comes to the quality of Mendoza’s Malbec. Additionally, the analyses show that the wineries are more important than the weather to explain quality differences in the wines. These findings are in agreement with previous studies carried out in regions with stable weather such as California and Australia. Practical implications The quality of Mendoza’s Malbec depends more on the winery of origin than the year-to-year weather variations. Therefore, consumers should focus more on the winery and less on the vintage when making purchasing decisions. Additionally, given the relevance of the winery in relation to quality, the findings of this study indicate that future research efforts should focus on directly linking the wine ratings to quality-drivers behind the winery effects. Originality/value To the best of the authors’ knowledge, this is the first study that explores the relationship between wine quality assessed through wine ratings and the weather in the Mendoza (Argentina) region. Most such studies have been done in connection with northern hemisphere wines.
{"title":"The quality of the Argentinean Malbec and the weather in the Mendoza region","authors":"V. Charlin, Arturo Cifuentes","doi":"10.1108/ijwbr-10-2022-0036","DOIUrl":"https://doi.org/10.1108/ijwbr-10-2022-0036","url":null,"abstract":"\u0000Purpose\u0000The climate in Mendoza is significantly different from the climate in most global wine-making regions. This paper aims to explore the relationship between the quality of the Malbec wine from the Mendoza region and its weather.\u0000\u0000\u0000Design/methodology/approach\u0000This study uses a multivariate regression model with fixed effects to assess how weather variations relate to wine quality. The Wine Spectator ratings are used as a measure of wine quality and to build a longitudinal data set of Malbec wine ratings from 1995 to 2020. The weather is described with several variables based on temperature, rainfall, humidity and cloudiness data from the Mendoza region. The model controls for wineries which are treated as fixed effects.\u0000\u0000\u0000Findings\u0000The results of this study indicate that the weather has a modest explanatory power when it comes to the quality of Mendoza’s Malbec. Additionally, the analyses show that the wineries are more important than the weather to explain quality differences in the wines. These findings are in agreement with previous studies carried out in regions with stable weather such as California and Australia.\u0000\u0000\u0000Practical implications\u0000The quality of Mendoza’s Malbec depends more on the winery of origin than the year-to-year weather variations. Therefore, consumers should focus more on the winery and less on the vintage when making purchasing decisions. Additionally, given the relevance of the winery in relation to quality, the findings of this study indicate that future research efforts should focus on directly linking the wine ratings to quality-drivers behind the winery effects.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study that explores the relationship between wine quality assessed through wine ratings and the weather in the Mendoza (Argentina) region. Most such studies have been done in connection with northern hemisphere wines.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":" ","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46433350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-12DOI: 10.1108/ijwbr-12-2022-0048
Kuo-Che Tseng, Yasuyuki Kishi
Purpose With the ongoing industrial transformation of the Japanese sake industry and the continuous growth of exports in recent years, terroir, one of the core concepts in the wine culture, has been strategically used in the sake industry. Therefore, as an essential investigation, the purpose of this study is to elucidate when, how and why terroir has been used in the sake industry. This study starts with the research question: When, how and why has terroir come to be used strategically in the sake industry? Design/methodology/approach This study investigates the use of terroir in the Japanese sake industry, examining all 196 newspapers that referenced terroir from 1998 to 2022, sourced from the renowned newspaper database Nikkei Telecom 21. This study’s outcomes have been visualized through categorization work and text mining. Findings In this study, the use of terroir in the Japanese sake industry has gained significant momentum since 2015, with a remarkable surge observed in the 2020s. With the continuous growth in sake exports, industry players such as sake brewers are strategically structuring terroir to reinforce the authenticity of the brewing process, emphasizing the uniqueness of natural elements, such as water, sake rice and the natural environment. These findings highlight the critical role of terroir in the Japanese sake industry’s added value expansion. Originality/value This study provides objective insights regarding the recent industrial transformation for the practical sake industry, such as sake exporters and distributors. Additionally, this study enables the wine industry’s audience to understand the sake industry’s evolution in terms of wine culture.
{"title":"Strategic utilization of terroir in Japanese sake industry","authors":"Kuo-Che Tseng, Yasuyuki Kishi","doi":"10.1108/ijwbr-12-2022-0048","DOIUrl":"https://doi.org/10.1108/ijwbr-12-2022-0048","url":null,"abstract":"\u0000Purpose\u0000With the ongoing industrial transformation of the Japanese sake industry and the continuous growth of exports in recent years, terroir, one of the core concepts in the wine culture, has been strategically used in the sake industry. Therefore, as an essential investigation, the purpose of this study is to elucidate when, how and why terroir has been used in the sake industry. This study starts with the research question: When, how and why has terroir come to be used strategically in the sake industry?\u0000\u0000\u0000Design/methodology/approach\u0000This study investigates the use of terroir in the Japanese sake industry, examining all 196 newspapers that referenced terroir from 1998 to 2022, sourced from the renowned newspaper database Nikkei Telecom 21. This study’s outcomes have been visualized through categorization work and text mining.\u0000\u0000\u0000Findings\u0000In this study, the use of terroir in the Japanese sake industry has gained significant momentum since 2015, with a remarkable surge observed in the 2020s. With the continuous growth in sake exports, industry players such as sake brewers are strategically structuring terroir to reinforce the authenticity of the brewing process, emphasizing the uniqueness of natural elements, such as water, sake rice and the natural environment. These findings highlight the critical role of terroir in the Japanese sake industry’s added value expansion.\u0000\u0000\u0000Originality/value\u0000This study provides objective insights regarding the recent industrial transformation for the practical sake industry, such as sake exporters and distributors. Additionally, this study enables the wine industry’s audience to understand the sake industry’s evolution in terms of wine culture.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":" ","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43108189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-27DOI: 10.1108/ijwbr-07-2022-0026
Monique L. Bell, Liz Thach, Fiona Fang
Purpose The two major entrepreneurial motivations of being “pushed” or “pulled” to start a business have been frequently explored in the entrepreneurship literature. In the global wine industry, thousands of small entrepreneurial wine businesses are flourishing, but few have been started by Black entrepreneurs. What is missing from the research is an exploration of the motivations of these entrepreneurs and what the industry can do to encourage the entrance of more minority entrepreneurs. The purpose of this study is to apply push–pull theory to better understand the motivations and challenges of what prompts Black entrepreneurs to start and succeed in the wine industry. Design/methodology/approach This exploratory study uses a qualitative methodology of 42 in-depth interviews with US Black winemakers, retailers, and other wine business owners conducted over Zoom. The data were analyzed using Otter software and a thematic coding process for 2,120 pages of rich text. Findings Findings included 12 motivation themes and 12 challenges for Black wine entrepreneurs, with more emphasis on “push” versus “pull” motivation factors. Many of these entrepreneurs were “pushed” to participate in the industry to create a more inclusive space for Black wine consumers and to create opportunities for other Black professionals and minorities in the industry. Managerial implications include solutions for more inclusive marketing and workplace culture. Originality/value This study contributes to push–pull theory by offering a unique perspective on the motivations of Black wine entrepreneurs, as well as being the first study, to the best of the authors’ knowledge, to focus on this issue.
{"title":"Examining motivations and challenges of black wine entrepreneurs using the push–pull theory of entrepreneurship","authors":"Monique L. Bell, Liz Thach, Fiona Fang","doi":"10.1108/ijwbr-07-2022-0026","DOIUrl":"https://doi.org/10.1108/ijwbr-07-2022-0026","url":null,"abstract":"\u0000Purpose\u0000The two major entrepreneurial motivations of being “pushed” or “pulled” to start a business have been frequently explored in the entrepreneurship literature. In the global wine industry, thousands of small entrepreneurial wine businesses are flourishing, but few have been started by Black entrepreneurs. What is missing from the research is an exploration of the motivations of these entrepreneurs and what the industry can do to encourage the entrance of more minority entrepreneurs. The purpose of this study is to apply push–pull theory to better understand the motivations and challenges of what prompts Black entrepreneurs to start and succeed in the wine industry.\u0000\u0000\u0000Design/methodology/approach\u0000This exploratory study uses a qualitative methodology of 42 in-depth interviews with US Black winemakers, retailers, and other wine business owners conducted over Zoom. The data were analyzed using Otter software and a thematic coding process for 2,120 pages of rich text.\u0000\u0000\u0000Findings\u0000Findings included 12 motivation themes and 12 challenges for Black wine entrepreneurs, with more emphasis on “push” versus “pull” motivation factors. Many of these entrepreneurs were “pushed” to participate in the industry to create a more inclusive space for Black wine consumers and to create opportunities for other Black professionals and minorities in the industry. Managerial implications include solutions for more inclusive marketing and workplace culture.\u0000\u0000\u0000Originality/value\u0000This study contributes to push–pull theory by offering a unique perspective on the motivations of Black wine entrepreneurs, as well as being the first study, to the best of the authors’ knowledge, to focus on this issue.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":" ","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48083352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
There is large variation amongst food service operators in pricing wine, and many questions remain about how wine is priced and what objectives are used to determine wine price in restaurants. In this essay-style article, we examine the practices that the industry have adopted when pricing wine in restaurants. Beyond the basic rule of thumb – applying proportionally smaller mark-up to higher-priced wines –, pricing can be driven by the market, customer or competition. The restaurant’s characteristics as well as institutional and environmental factors can influence the price of wine at restaurants.
{"title":"The Puzzle of Wine Price in Restaurants","authors":"F. Livat, H. Remaud, Anne McHale","doi":"10.26813/001c.74106","DOIUrl":"https://doi.org/10.26813/001c.74106","url":null,"abstract":"There is large variation amongst food service operators in pricing wine, and many questions remain about how wine is priced and what objectives are used to determine wine price in restaurants. In this essay-style article, we examine the practices that the industry have adopted when pricing wine in restaurants. Beyond the basic rule of thumb – applying proportionally smaller mark-up to higher-priced wines –, pricing can be driven by the market, customer or competition. The restaurant’s characteristics as well as institutional and environmental factors can influence the price of wine at restaurants.","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":"47 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75900857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-10DOI: 10.1108/ijwbr-07-2022-0025
Kettrin Farias Bem Maracajá, Vanessa Batista Schramm, F. Schramm, V. Valduga, Jaiany Rocha Trindade
Purpose The purpose of this paper is to apply PROMETHEE II, a multicriteria decision-making method, to evaluate wineries, aiming to support the tourist’s decision regarding an online recommendation system on which wineries to prioritise visiting. Design/methodology/approach This study was divided into four phases: literature review, which aimed to identify a list of criteria related to the quality of services offered by wineries in specialised literature; validation of the categories and criteria with specialists in the field of wine tourism using a questionnaire with questions based on the stage of the research; multicriteria evaluation of wineries using PROMETHEE II method which was adjusted to the model through a pre-test with ten specialist professionals from different states (Rio Grande do Sul, Santa Catarina, Paraná, São Paulo and Pernambuco); and validation of the model with one decision-maker representing each winery in Rio Grande do Sul, Brazil, and a decision-making expert who is familiar with all the wineries. Findings These findings reveal various scenarios based on different criteria that wine tourists may consider, with emphasis on the terroir of the region, extensive tasting, picnics in the vineyards and improvement in the development of wine tourism with a night harvest. The core of wine tourism services is based on 12 dimensions: waiting for the service, ease of purchase, opening hours, price, winery landscape, variety of products, local cuisine, quality of tasted products, access to the winery, tourist facilities, sustainable products and hygiene installation. Originality/value This research contributes to the literature by demonstrating the applicability of multicriteria tools to solve wine tourism services based on the tourist perspective of the service. Still, this paper proposes that it be applied to other case studies.
本文的目的是应用PROMETHEE II，一种多标准决策方法来评估酒庄，旨在支持游客对在线推荐系统的决策，以优先访问哪些酒庄。设计/方法/方法本研究分为四个阶段:文献综述，旨在确定与专业文献中酒庄提供的服务质量相关的一系列标准;与葡萄酒旅游领域的专家一起使用基于研究阶段的问卷调查来验证类别和标准;使用PROMETHEE II方法对酒庄进行多标准评估，该方法通过来自不同州(里约热内卢Grande do Sul, Santa Catarina, paran， s o Paulo和Pernambuco)的10名专家的预测试调整为模型;并由一名决策者代表巴西南里约热内卢Grande的每个酒庄，以及一名熟悉所有酒庄的决策专家对模型进行验证。这些发现揭示了葡萄酒游客可能考虑的基于不同标准的各种场景，重点是该地区的风土，广泛的品酒，葡萄园野餐以及通过夜间收获改善葡萄酒旅游的发展。葡萄酒旅游服务的核心是基于12个维度:等待服务、购买便利性、开放时间、价格、酒庄景观、产品种类、当地美食、品尝产品质量、进入酒庄、旅游设施、可持续产品和卫生设施。原创性/价值本研究通过展示基于服务的游客视角的多标准工具在解决葡萄酒旅游服务中的适用性，为文献做出了贡献。然而，本文建议将其应用于其他案例研究。
{"title":"Application of MCDM using PROMETHEE II for evaluation of wine tourism services","authors":"Kettrin Farias Bem Maracajá, Vanessa Batista Schramm, F. Schramm, V. Valduga, Jaiany Rocha Trindade","doi":"10.1108/ijwbr-07-2022-0025","DOIUrl":"https://doi.org/10.1108/ijwbr-07-2022-0025","url":null,"abstract":"\u0000Purpose\u0000The purpose of this paper is to apply PROMETHEE II, a multicriteria decision-making method, to evaluate wineries, aiming to support the tourist’s decision regarding an online recommendation system on which wineries to prioritise visiting.\u0000\u0000\u0000Design/methodology/approach\u0000This study was divided into four phases: literature review, which aimed to identify a list of criteria related to the quality of services offered by wineries in specialised literature; validation of the categories and criteria with specialists in the field of wine tourism using a questionnaire with questions based on the stage of the research; multicriteria evaluation of wineries using PROMETHEE II method which was adjusted to the model through a pre-test with ten specialist professionals from different states (Rio Grande do Sul, Santa Catarina, Paraná, São Paulo and Pernambuco); and validation of the model with one decision-maker representing each winery in Rio Grande do Sul, Brazil, and a decision-making expert who is familiar with all the wineries.\u0000\u0000\u0000Findings\u0000These findings reveal various scenarios based on different criteria that wine tourists may consider, with emphasis on the terroir of the region, extensive tasting, picnics in the vineyards and improvement in the development of wine tourism with a night harvest. The core of wine tourism services is based on 12 dimensions: waiting for the service, ease of purchase, opening hours, price, winery landscape, variety of products, local cuisine, quality of tasted products, access to the winery, tourist facilities, sustainable products and hygiene installation.\u0000\u0000\u0000Originality/value\u0000This research contributes to the literature by demonstrating the applicability of multicriteria tools to solve wine tourism services based on the tourist perspective of the service. Still, this paper proposes that it be applied to other case studies.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":" ","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43537595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wine tasting rooms in the United States play an important role in the wine industry and the economic vitality of the regions that wine tourists visit, as wine tourists are generally well-educated and affluent, and they eagerly buy wine when they experience “pleasure” with their wine tourism experience (Bruwer & Rueger-Muck, 2019). When the COVID-19 pandemic forced many winery tasting rooms to shut down for months and operate under severe constraints once allowed to reopen, many wineries turned to virtual wine tastings to stay engaged with their consumers and attract new ones. This paper is an exploratory study of the features of a virtual wine tasting that participants in the U.S. find most engaging. We adopted the concept of winery tourism as a hedonic experience as the framework for our study of virtual wine tastings and apply the experiential view first applied to wine tourism by Bruwer and Alant (2009) to create an online survey employing the Best – Worst methodology first published by Finn and Louviere (1992). We collected 261 valid responses from people in the U.S. who participated in at least one virtual wine tasting. Using the classic agglomerative method, we performed unsupervised clustering on the raw survey response data to identify five main clusters of virtual wine tasting participant segments.
{"title":"CHARACTERISTICS of an ENGAGING VIRTUAL WINE TASTING","authors":"Terry Lease, Kelly N. Bodwin, Tricia H. Conover","doi":"10.26813/001c.72984","DOIUrl":"https://doi.org/10.26813/001c.72984","url":null,"abstract":"Wine tasting rooms in the United States play an important role in the wine industry and the economic vitality of the regions that wine tourists visit, as wine tourists are generally well-educated and affluent, and they eagerly buy wine when they experience “pleasure” with their wine tourism experience (Bruwer & Rueger-Muck, 2019). When the COVID-19 pandemic forced many winery tasting rooms to shut down for months and operate under severe constraints once allowed to reopen, many wineries turned to virtual wine tastings to stay engaged with their consumers and attract new ones. This paper is an exploratory study of the features of a virtual wine tasting that participants in the U.S. find most engaging. We adopted the concept of winery tourism as a hedonic experience as the framework for our study of virtual wine tastings and apply the experiential view first applied to wine tourism by Bruwer and Alant (2009) to create an online survey employing the Best – Worst methodology first published by Finn and Louviere (1992). We collected 261 valid responses from people in the U.S. who participated in at least one virtual wine tasting. Using the classic agglomerative method, we performed unsupervised clustering on the raw survey response data to identify five main clusters of virtual wine tasting participant segments.","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":"20 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79161802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-27DOI: 10.1108/ijwbr-09-2022-0032
I. Fertő, Š. Bojnec
Purpose The literature argues on ambiguous impacts of different types of the common agricultural policy (CAP) subsidies on farm technical efficiency (TE). The purpose of this paper is to estimate and analyse the TE and the impact of the CAP subsidies on the TE of wine farms in Hungary using the farm accountancy data network data set in the period 2013–2019. Design/methodology/approach The authors use stochastic frontiers analysis (SFA) models to estimate the TE scores for the Hungarian wine farms with four wine farm-level inputs in terms of agricultural land, labour, capital and intermediate consumption. The TE scores are explained by the CAP subsidies and economic wine farm size. The different SFA models were applied with robustness tests to investigate the drivers of the TE values of wineries. Findings Like for Hungarian farms in general, the distribution of the wine farm structure is a dual with a greater number of smaller wine farms and a smaller number of bigger wine farms. The agricultural land, capital and intermediate consumption are significantly positively associated with the wine farm TE. With higher capital intensity wine farm TE increase. The results imply that the CAP subsidies decrease the TE of the Hungarian wine farms, whereas economic farm size increase. Originality/value To the best of the authors’ knowledge, this is one of the first specific efficiency studies on the wine sector in the Central and Eastern European region and the first one for Hungary to evaluate the TE at wine farm level and to assess the impact of CAP subsidies and economic farm size on wine farm (in)efficiency to apply production technologies and use farm resources. This study is among the first that applied the fixed-effects stochastic frontier model at the wine farm level to measure the drivers of the TE scores.
{"title":"The common agricultural policy subsidies and the technical efficiency of Hungarian wine farms","authors":"I. Fertő, Š. Bojnec","doi":"10.1108/ijwbr-09-2022-0032","DOIUrl":"https://doi.org/10.1108/ijwbr-09-2022-0032","url":null,"abstract":"\u0000Purpose\u0000The literature argues on ambiguous impacts of different types of the common agricultural policy (CAP) subsidies on farm technical efficiency (TE). The purpose of this paper is to estimate and analyse the TE and the impact of the CAP subsidies on the TE of wine farms in Hungary using the farm accountancy data network data set in the period 2013–2019.\u0000\u0000\u0000Design/methodology/approach\u0000The authors use stochastic frontiers analysis (SFA) models to estimate the TE scores for the Hungarian wine farms with four wine farm-level inputs in terms of agricultural land, labour, capital and intermediate consumption. The TE scores are explained by the CAP subsidies and economic wine farm size. The different SFA models were applied with robustness tests to investigate the drivers of the TE values of wineries.\u0000\u0000\u0000Findings\u0000Like for Hungarian farms in general, the distribution of the wine farm structure is a dual with a greater number of smaller wine farms and a smaller number of bigger wine farms. The agricultural land, capital and intermediate consumption are significantly positively associated with the wine farm TE. With higher capital intensity wine farm TE increase. The results imply that the CAP subsidies decrease the TE of the Hungarian wine farms, whereas economic farm size increase.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is one of the first specific efficiency studies on the wine sector in the Central and Eastern European region and the first one for Hungary to evaluate the TE at wine farm level and to assess the impact of CAP subsidies and economic farm size on wine farm (in)efficiency to apply production technologies and use farm resources. This study is among the first that applied the fixed-effects stochastic frontier model at the wine farm level to measure the drivers of the TE scores.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":" ","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47992746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-20DOI: 10.1108/ijwbr-10-2022-0037
Cristina Calvo-Porral, S. Rivaroli, Javier Orosa-González
Purpose Celebrity endorsement is one of the most popular marketing communication tools that have been used by beverage companies to influence consumers’ behaviour, but little is known about the extent this communication strategy can be impactful and benefit alcoholic beverages like beer and wine. In this context, this study aims to examine whether and how social media celebrity endorsement influences consumers’ beer and wine purchase behaviour. Further, this study examines what are the characteristics of the celebrities that exert greater influence on beer and wine purchase behaviour. Design/methodology/approach Based on the source credibility and source attractiveness theoretical models, and on the match-up theory, a model of consumer purchase behaviour was proposed. Online celebrity endorsement was categorised as promoting either beer or wine, as well as beer and wine brands. Then, this model is empirically analysed through multiple group structural equation modelling on two samples of consumers who read online celebrity’s recommendations in Spain (beer = 280; wine = 277). Findings Findings indicate that celebrity’s recommendations exert a different influence pattern on consumer purchase behaviour depending on the product category: congruence is the most relevant variable in beer endorsement, whereas expertise is the most influencing factor in wine celebrity recommendations. Therefore, beer celebrity endorsers should be congruent with the product, whereas wine endorsers should be perceived as experts. Originality/value This study extends the literature on celebrity endorsement providing an empirical examination of the social media celebrity characteristics that influence consumer purchase behaviour of beer and wine, reporting interesting differences between these two alcoholic beverages.
{"title":"The influence of social media celebrity endorsement on beer and wine purchase behaviour","authors":"Cristina Calvo-Porral, S. Rivaroli, Javier Orosa-González","doi":"10.1108/ijwbr-10-2022-0037","DOIUrl":"https://doi.org/10.1108/ijwbr-10-2022-0037","url":null,"abstract":"\u0000Purpose\u0000Celebrity endorsement is one of the most popular marketing communication tools that have been used by beverage companies to influence consumers’ behaviour, but little is known about the extent this communication strategy can be impactful and benefit alcoholic beverages like beer and wine. In this context, this study aims to examine whether and how social media celebrity endorsement influences consumers’ beer and wine purchase behaviour. Further, this study examines what are the characteristics of the celebrities that exert greater influence on beer and wine purchase behaviour.\u0000\u0000\u0000Design/methodology/approach\u0000Based on the source credibility and source attractiveness theoretical models, and on the match-up theory, a model of consumer purchase behaviour was proposed. Online celebrity endorsement was categorised as promoting either beer or wine, as well as beer and wine brands. Then, this model is empirically analysed through multiple group structural equation modelling on two samples of consumers who read online celebrity’s recommendations in Spain (beer = 280; wine = 277).\u0000\u0000\u0000Findings\u0000Findings indicate that celebrity’s recommendations exert a different influence pattern on consumer purchase behaviour depending on the product category: congruence is the most relevant variable in beer endorsement, whereas expertise is the most influencing factor in wine celebrity recommendations. Therefore, beer celebrity endorsers should be congruent with the product, whereas wine endorsers should be perceived as experts.\u0000\u0000\u0000Originality/value\u0000This study extends the literature on celebrity endorsement providing an empirical examination of the social media celebrity characteristics that influence consumer purchase behaviour of beer and wine, reporting interesting differences between these two alcoholic beverages.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":" ","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43470559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-28DOI: 10.1108/ijwbr-06-2022-0021
Elena Barbierato, Danio Berti, S. Ranfagni, Luis Hernández-Álvarez, I. Bernetti
Purpose The main purpose of this study is to analyze how consumers’ visual attention to wine label design correlates with their preferences. Accordingly, this study uses quantitative eye-tracking metrics to understand which design proposal has greater visual salience. A more specific objective was to assess which design proposal was preferred to be marketed. Design/methodology/approach The experiment involved evaluating of three different labeling proposals of an Italian winery. Infrared eye-tracking was used to measure implicit eye movements on the three bottles displayed, simultaneously, on a computer screen. A generalized linear model was used to test how consumers' visual attention to wine label design correlated with their preferences. Findings The design proposals were evaluated significantly differently, with one set being preferred. In general, a strong positive relationship was found between pausing to peruse a specific design proposal and making an explicit choice of the same bottle. Research limitations/implications The main limitation of the experiment concerns the sample interviewed. As the sample is homogeneous, the results may not be generalizable to other segments. Furthermore, the addition of electroencephalographic devices that monitor brain activity could provide crucial information for understanding consumer behavior during the purchase decision-making process. Practical implications Eye-tracking methods could be useful for designers and wine producers during the evaluation process of design projects. Originality/value The use of eye-tracking for evaluating design proposals before placing a product on the market is relatively novel. This method provides objective, quantitative and predictive information on consumer preferences contributing guidelines to designers and marketers during the product conception phase.
{"title":"Wine label design proposals: an eye-tracking study to analyze consumers’ visual attention and preferences","authors":"Elena Barbierato, Danio Berti, S. Ranfagni, Luis Hernández-Álvarez, I. Bernetti","doi":"10.1108/ijwbr-06-2022-0021","DOIUrl":"https://doi.org/10.1108/ijwbr-06-2022-0021","url":null,"abstract":"\u0000Purpose\u0000The main purpose of this study is to analyze how consumers’ visual attention to wine label design correlates with their preferences. Accordingly, this study uses quantitative eye-tracking metrics to understand which design proposal has greater visual salience. A more specific objective was to assess which design proposal was preferred to be marketed.\u0000\u0000\u0000Design/methodology/approach\u0000The experiment involved evaluating of three different labeling proposals of an Italian winery. Infrared eye-tracking was used to measure implicit eye movements on the three bottles displayed, simultaneously, on a computer screen. A generalized linear model was used to test how consumers' visual attention to wine label design correlated with their preferences.\u0000\u0000\u0000Findings\u0000The design proposals were evaluated significantly differently, with one set being preferred. In general, a strong positive relationship was found between pausing to peruse a specific design proposal and making an explicit choice of the same bottle.\u0000\u0000\u0000Research limitations/implications\u0000The main limitation of the experiment concerns the sample interviewed. As the sample is homogeneous, the results may not be generalizable to other segments. Furthermore, the addition of electroencephalographic devices that monitor brain activity could provide crucial information for understanding consumer behavior during the purchase decision-making process.\u0000\u0000\u0000Practical implications\u0000Eye-tracking methods could be useful for designers and wine producers during the evaluation process of design projects.\u0000\u0000\u0000Originality/value\u0000The use of eye-tracking for evaluating design proposals before placing a product on the market is relatively novel. This method provides objective, quantitative and predictive information on consumer preferences contributing guidelines to designers and marketers during the product conception phase.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":" ","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43759844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-08DOI: 10.1108/ijwbr-03-2022-0012
Núria Arimany-Serrat, M. À. Farreras-Noguer, G. Coenders
Purpose This study aims to focus on the impact of COVID-19 on the Spanish wine sector and the financial resilience of Spanish wineries in the period 2019–2020. Design/methodology/approach The data set contains 355 limited companies of the Spanish wine sector which were active in the period 2019–2020. The explanatory variables used are size and age of the company, exports, subsidies and gender distribution in the workforce. The financial statements of the companies are treated as compositional data, using log-ratios for asset structure, leverage, margin, turnover and debt maturity. The first-difference estimator is used for the panel-data model relating the differences in the log-ratios between 2020 and 2019 to the explanatory variables. Findings In average terms, margin and turnover have significantly worsened between 2019 and 2020, while debt maturity has increased. A larger firm size, a greater age, a higher share of women in the workforce and subsidies have made wineries more resilient between 2019 and 2020. Originality/value To the best of the authors’ knowledge, this is the first financial statement analysis of the impact of COVID-19 in the winery sector.
{"title":"Financial resilience of Spanish wineries during the COVID-19 lockdown","authors":"Núria Arimany-Serrat, M. À. Farreras-Noguer, G. Coenders","doi":"10.1108/ijwbr-03-2022-0012","DOIUrl":"https://doi.org/10.1108/ijwbr-03-2022-0012","url":null,"abstract":"\u0000Purpose\u0000This study aims to focus on the impact of COVID-19 on the Spanish wine sector and the financial resilience of Spanish wineries in the period 2019–2020.\u0000\u0000\u0000Design/methodology/approach\u0000The data set contains 355 limited companies of the Spanish wine sector which were active in the period 2019–2020. The explanatory variables used are size and age of the company, exports, subsidies and gender distribution in the workforce. The financial statements of the companies are treated as compositional data, using log-ratios for asset structure, leverage, margin, turnover and debt maturity. The first-difference estimator is used for the panel-data model relating the differences in the log-ratios between 2020 and 2019 to the explanatory variables.\u0000\u0000\u0000Findings\u0000In average terms, margin and turnover have significantly worsened between 2019 and 2020, while debt maturity has increased. A larger firm size, a greater age, a higher share of women in the workforce and subsidies have made wineries more resilient between 2019 and 2020.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first financial statement analysis of the impact of COVID-19 in the winery sector.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":" ","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47052088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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