Pub Date : 2019-07-03DOI: 10.1080/09571264.2019.1652149
C. Weightman, F. Bauer, N. Terblanche, D. Valentin, H. Nieuwoudt
ABSTRACT Wine is of great economic and cultural significance for South Africa, but some population groups were until relatively recently denied equal access to wine and alcohol products. The South African wine industry has launched various campaigns in recent years that aimed at portraying wine as an acceptable and attractive choice when alcohol consumption is considered. It is therefore appropriate now to investigate whether these endeavors of the South African wine industry have resulted in particular consumer behavior and preferences that could serve as input to enhance strategies when marketing to South African consumers. This study uses the thematic analysis method to identify themes that could be of value for wine marketers. To collect data for the study, a total of 44 consumers were assigned to 6 focus groups. Eight main themes driving consumer choices emerged from the data: journey and role of life-stage, context of consumption, conceptualizations, barriers, price and purchasing, bottle closures, health, sensory perception, and cultivars. The influences of gender and ethnicity on consumers’ perceptions of wine and wine consumption were investigated. Gender produced the biggest differences in respect of respondents’ perceptions about wine and wine consumption whilst ethnicity did not appear to be of any significance.
{"title":"An exploratory study of urban South African consumers’ perceptions of wine and wine consumption: focus on social, emotional, and functional factors","authors":"C. Weightman, F. Bauer, N. Terblanche, D. Valentin, H. Nieuwoudt","doi":"10.1080/09571264.2019.1652149","DOIUrl":"https://doi.org/10.1080/09571264.2019.1652149","url":null,"abstract":"ABSTRACT Wine is of great economic and cultural significance for South Africa, but some population groups were until relatively recently denied equal access to wine and alcohol products. The South African wine industry has launched various campaigns in recent years that aimed at portraying wine as an acceptable and attractive choice when alcohol consumption is considered. It is therefore appropriate now to investigate whether these endeavors of the South African wine industry have resulted in particular consumer behavior and preferences that could serve as input to enhance strategies when marketing to South African consumers. This study uses the thematic analysis method to identify themes that could be of value for wine marketers. To collect data for the study, a total of 44 consumers were assigned to 6 focus groups. Eight main themes driving consumer choices emerged from the data: journey and role of life-stage, context of consumption, conceptualizations, barriers, price and purchasing, bottle closures, health, sensory perception, and cultivars. The influences of gender and ethnicity on consumers’ perceptions of wine and wine consumption were investigated. Gender produced the biggest differences in respect of respondents’ perceptions about wine and wine consumption whilst ethnicity did not appear to be of any significance.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"179 - 203"},"PeriodicalIF":0.0,"publicationDate":"2019-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1652149","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41452063","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 : 2019-04-03DOI: 10.1080/09571264.2019.1602031
D. Ballantyne, N. Terblanche, B. Lecat, Claude Chapuis
ABSTRACT The concept of ‘terroir’ has roots steeped in French history of wine and evocative stories of the land. Today terroir is important as a quality marker in brand management for upmarket wines. French wines have benefited from their historical connotation with terroir but other wine growing countries have also adopted the term to mean characteristics in wine attributable to place of origin. However there is no universally accepted definition of terroir except to say it refers to a particular place. This paper addresses this ambiguity by seeking the practice-based views of three experienced non-French winemakers. This reveals a social dimension to terroir that in various degrees supports and extends both the technical/scientific progress and brand value for premium wines in both Old and New World regions. This article contributes to the growing body of research that seeks to understand the practicality of terroir as a marketing and brand value indicator.
{"title":"Old world and new world wine concepts of terroir and wine: perspectives of three renowned non-French wine makers","authors":"D. Ballantyne, N. Terblanche, B. Lecat, Claude Chapuis","doi":"10.1080/09571264.2019.1602031","DOIUrl":"https://doi.org/10.1080/09571264.2019.1602031","url":null,"abstract":"ABSTRACT The concept of ‘terroir’ has roots steeped in French history of wine and evocative stories of the land. Today terroir is important as a quality marker in brand management for upmarket wines. French wines have benefited from their historical connotation with terroir but other wine growing countries have also adopted the term to mean characteristics in wine attributable to place of origin. However there is no universally accepted definition of terroir except to say it refers to a particular place. This paper addresses this ambiguity by seeking the practice-based views of three experienced non-French winemakers. This reveals a social dimension to terroir that in various degrees supports and extends both the technical/scientific progress and brand value for premium wines in both Old and New World regions. This article contributes to the growing body of research that seeks to understand the practicality of terroir as a marketing and brand value indicator.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"122 - 143"},"PeriodicalIF":0.0,"publicationDate":"2019-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1602031","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46788949","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 : 2019-04-03DOI: 10.1080/09571264.2019.1614548
Christer Thrane
ABSTRACT The micro level behavioral foundation for how quality reviews of experts and word of mouth (WOM) affect demand for experience goods has received scant attention in previous research. Taking an experimental approach, the present study examines how quality reviews and peer recommendations influence consumers’ decisions to buy red wine. Four main findings are presented for a sample of Norwegian wine consumers. First, consumers prefer wines that have obtained very good quality reviews to wines getting OK quality reviews. Second, consumers prefer peer-recommended wines to non-recommended wines. Third, the effect of a very good quality review is greater for non-recommended wines than for peer-recommended wines. Fourth, some of these effects on wine buying decisions are contingent on price level, and there is also some heterogeneity to their magnitude. The results are mainly in concert with the proposed hypotheses.
{"title":"Expert reviews, peer recommendations and buying red wine: experimental evidence","authors":"Christer Thrane","doi":"10.1080/09571264.2019.1614548","DOIUrl":"https://doi.org/10.1080/09571264.2019.1614548","url":null,"abstract":"ABSTRACT The micro level behavioral foundation for how quality reviews of experts and word of mouth (WOM) affect demand for experience goods has received scant attention in previous research. Taking an experimental approach, the present study examines how quality reviews and peer recommendations influence consumers’ decisions to buy red wine. Four main findings are presented for a sample of Norwegian wine consumers. First, consumers prefer wines that have obtained very good quality reviews to wines getting OK quality reviews. Second, consumers prefer peer-recommended wines to non-recommended wines. Third, the effect of a very good quality review is greater for non-recommended wines than for peer-recommended wines. Fourth, some of these effects on wine buying decisions are contingent on price level, and there is also some heterogeneity to their magnitude. The results are mainly in concert with the proposed hypotheses.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"166 - 177"},"PeriodicalIF":0.0,"publicationDate":"2019-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1614548","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45033507","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 : 2019-04-03DOI: 10.1080/09571264.2019.1614549
E. Boon, Oreste Foppiani
ABSTRACT This paper examines whether online reviews by wine experts use different language to describe wines from different countries, and whether this reveals a certain bias. This is important because the language used in wine reviews can make a wine seem more or less appealing, and therefore may have a significant impact on consumers’ perceptions and purchase intentions. An automated content analysis was conducted of 28,858 reviews for top-rated wines that were published on the Wine Enthusiast magazine website. While the initial objective was to focus on the Old World versus New World dichotomy, the findings are more nuanced. Most of the differences that were found between reviews for wines from particular countries can be explained based on for example climate and whether or not the wine is purchased for immediate consumption. However, it was also found that reviews for wines from France, Italy and the United States use much more figurative language, and refer more often to the vineyard and the winemaking process, while this is much less the case for wines from Spain, Australia, New Zealand, Argentina and Chile. This could indicate that reviewers have a bias based on their level of knowledge of, and/or interest in, particular countries.
{"title":"An exploratory analysis of cross-country biases in expert wine reviews","authors":"E. Boon, Oreste Foppiani","doi":"10.1080/09571264.2019.1614549","DOIUrl":"https://doi.org/10.1080/09571264.2019.1614549","url":null,"abstract":"ABSTRACT This paper examines whether online reviews by wine experts use different language to describe wines from different countries, and whether this reveals a certain bias. This is important because the language used in wine reviews can make a wine seem more or less appealing, and therefore may have a significant impact on consumers’ perceptions and purchase intentions. An automated content analysis was conducted of 28,858 reviews for top-rated wines that were published on the Wine Enthusiast magazine website. While the initial objective was to focus on the Old World versus New World dichotomy, the findings are more nuanced. Most of the differences that were found between reviews for wines from particular countries can be explained based on for example climate and whether or not the wine is purchased for immediate consumption. However, it was also found that reviews for wines from France, Italy and the United States use much more figurative language, and refer more often to the vineyard and the winemaking process, while this is much less the case for wines from Spain, Australia, New Zealand, Argentina and Chile. This could indicate that reviewers have a bias based on their level of knowledge of, and/or interest in, particular countries.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"144 - 156"},"PeriodicalIF":0.0,"publicationDate":"2019-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1614549","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45389757","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 : 2019-03-14DOI: 10.1080/09571264.2019.1587396
Kristin Matheson, Kirk Plangger, Jan H. Kietzmann, J. Vella, P. Grant
ABSTRACT Understanding public perception of a wine festival, organic wine, or the impact of climate change on wine quality can be a complex task. Wine consumers’ opinions, thoughts, feelings and attitudes seem to appear in traditional channels, such as newspapers and magazines, as well as in digital channels, such as blogs, tweets, text messages, social media comments, and consumer ratings. These come in all sorts of formats, but most commonly through text (e.g. posts, tweets) and images (e.g. pictures and videos). Content analysis can be an effective way to understand these widely shared means of expressing sentiment towards a wine and the wine industry. This article examines 300 wine cartoons using a content analysis method that classifies their content into four analytical dimensions: narrative, domestication, binary struggle, and normative transference. This cartoon content analysis reveals details of how different types of wine customers consume and evaluate wine across contexts (e.g. wine in restaurants or at home). This analysis also explores public perception trends regarding wine: social status associations, emotional consumer responses, and consumption-specific concerns. We conclude by discussing future research directions and managerial implications.
{"title":"The serious side to funny cartoons: understanding public perception of wine through cartoon content analysis","authors":"Kristin Matheson, Kirk Plangger, Jan H. Kietzmann, J. Vella, P. Grant","doi":"10.1080/09571264.2019.1587396","DOIUrl":"https://doi.org/10.1080/09571264.2019.1587396","url":null,"abstract":"ABSTRACT Understanding public perception of a wine festival, organic wine, or the impact of climate change on wine quality can be a complex task. Wine consumers’ opinions, thoughts, feelings and attitudes seem to appear in traditional channels, such as newspapers and magazines, as well as in digital channels, such as blogs, tweets, text messages, social media comments, and consumer ratings. These come in all sorts of formats, but most commonly through text (e.g. posts, tweets) and images (e.g. pictures and videos). Content analysis can be an effective way to understand these widely shared means of expressing sentiment towards a wine and the wine industry. This article examines 300 wine cartoons using a content analysis method that classifies their content into four analytical dimensions: narrative, domestication, binary struggle, and normative transference. This cartoon content analysis reveals details of how different types of wine customers consume and evaluate wine across contexts (e.g. wine in restaurants or at home). This analysis also explores public perception trends regarding wine: social status associations, emotional consumer responses, and consumption-specific concerns. We conclude by discussing future research directions and managerial implications.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"106 - 95"},"PeriodicalIF":0.0,"publicationDate":"2019-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1587396","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47515985","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 : 2019-02-19DOI: 10.1080/09571264.2019.1580188
Sarah T. Lord Ferguson, Leanne Ewing, A. Bigi, Hoda Diba
ABSTRACT This paper considers a sample of successful wine bloggers, and clusters them into four distinct segments that could be targeted by wine marketers in different ways. Using text that they wrote in response to being named to a survey of 100 top wine blogs, we employ an advanced textual analysis tool (LIWC) to categorize the writings according to the following characteristics: analytical thinking, clout, authenticity, and emotional tone. This data is then used in a clustering procedure that distinguishes four distinct groups of bloggers: the Analysts, the Agnostics, the Authentic Pessimists, and the Confident Optimists.
{"title":"Clustering of influential wine bloggers using automated content analysis techniques","authors":"Sarah T. Lord Ferguson, Leanne Ewing, A. Bigi, Hoda Diba","doi":"10.1080/09571264.2019.1580188","DOIUrl":"https://doi.org/10.1080/09571264.2019.1580188","url":null,"abstract":"ABSTRACT This paper considers a sample of successful wine bloggers, and clusters them into four distinct segments that could be targeted by wine marketers in different ways. Using text that they wrote in response to being named to a survey of 100 top wine blogs, we employ an advanced textual analysis tool (LIWC) to categorize the writings according to the following characteristics: analytical thinking, clout, authenticity, and emotional tone. This data is then used in a clustering procedure that distinguishes four distinct groups of bloggers: the Analysts, the Agnostics, the Authentic Pessimists, and the Confident Optimists.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"157 - 165"},"PeriodicalIF":0.0,"publicationDate":"2019-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1580188","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49429581","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 : 2019-01-22DOI: 10.1080/09571264.2019.1568975
R. Schütte, H. Bergmann
ABSTRACT Vineyards are an intensive cultivation system and expose the soil to long-lasting stress. Many vineyard areas already show high degrees of soil degradation. To prevent further soil erosion, cover crops, which have various positive effects on the environment, are highly recommended. But, depending on the climatic conditions, cover crops can reduce grape yields and are sometimes more work intensive than bare soil management. In some areas cover crops are already widespread while in others bare soil is dominant. In this qualitative study, we explore the attitudes of European winegrowers towards cover crops and determine the background for differences in the adoption of greened vineyards. Thus, we conducted focus groups with winegrowers in two different regions, namely Coteaux du Layon in France and Montilla-Moriles in Spain. In this setting, the transregional differences are mainly based on the climatic conditions but also on different business structures and knowledge levels. Direct sellers seem to be more attentive to the environment and use cover crops more often than farmers which sell their grapes to cooperatives.
葡萄园是一个集约化的种植系统，并使土壤暴露在长期的压力下。许多葡萄园已经出现了严重的土壤退化。为了防止进一步的水土流失，强烈建议种植覆盖作物，因为它们对环境有各种积极的影响。但是，根据气候条件的不同，覆盖作物可能会降低葡萄产量，而且有时比裸地管理需要更多的劳动。在一些地区，覆盖作物已经很普遍，而在另一些地区，裸露的土壤占主导地位。在这个定性研究中，我们探讨了欧洲葡萄酒种植者对覆盖作物的态度，并确定了采用绿色葡萄园差异的背景。因此，我们与两个不同地区的葡萄酒种植者进行了焦点小组讨论，即法国的Coteaux du Layon和西班牙的Montilla-Moriles。在这种情况下，跨区域差异主要基于气候条件，但也基于不同的业务结构和知识水平。与把葡萄卖给合作社的农民相比，直销商似乎更关注环境，更经常使用覆盖作物。
{"title":"The attitudes of French and Spanish winegrowers towards the use of cover crops in vineyards","authors":"R. Schütte, H. Bergmann","doi":"10.1080/09571264.2019.1568975","DOIUrl":"https://doi.org/10.1080/09571264.2019.1568975","url":null,"abstract":"ABSTRACT Vineyards are an intensive cultivation system and expose the soil to long-lasting stress. Many vineyard areas already show high degrees of soil degradation. To prevent further soil erosion, cover crops, which have various positive effects on the environment, are highly recommended. But, depending on the climatic conditions, cover crops can reduce grape yields and are sometimes more work intensive than bare soil management. In some areas cover crops are already widespread while in others bare soil is dominant. In this qualitative study, we explore the attitudes of European winegrowers towards cover crops and determine the background for differences in the adoption of greened vineyards. Thus, we conducted focus groups with winegrowers in two different regions, namely Coteaux du Layon in France and Montilla-Moriles in Spain. In this setting, the transregional differences are mainly based on the climatic conditions but also on different business structures and knowledge levels. Direct sellers seem to be more attentive to the environment and use cover crops more often than farmers which sell their grapes to cooperatives.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"107 - 121"},"PeriodicalIF":0.0,"publicationDate":"2019-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1568975","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41417476","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 : 2019-01-02DOI: 10.1080/09571264.2019.1573726
James R. Pennell
ABSTRACT Winery owners in the Midwestern states of the United States have been working with each other and their state industry experts to improve the quality of their wines while also struggling to establish state and, at times, regional identities and overcome a widely-held perception that good wine is not made and cannot be made in the region. Drawing on a qualitative sociological study conducted over five years in Ohio, Indiana, Illinois, and Iowa, this article examines the issues with which winery owners and industry specialists have worked to improve quality and establish marketable identities. Challenges include the sourcing of quality grapes, the status of hybrid grapes, the skill-level of winemakers, and the desire to meet demand and please a wide range of customer preferences. Industry efforts to address these challenges are highlighted.
{"title":"Challenges and progress in improving the quality and identity of Midwest U.S. Wines*","authors":"James R. Pennell","doi":"10.1080/09571264.2019.1573726","DOIUrl":"https://doi.org/10.1080/09571264.2019.1573726","url":null,"abstract":"ABSTRACT Winery owners in the Midwestern states of the United States have been working with each other and their state industry experts to improve the quality of their wines while also struggling to establish state and, at times, regional identities and overcome a widely-held perception that good wine is not made and cannot be made in the region. Drawing on a qualitative sociological study conducted over five years in Ohio, Indiana, Illinois, and Iowa, this article examines the issues with which winery owners and industry specialists have worked to improve quality and establish marketable identities. Challenges include the sourcing of quality grapes, the status of hybrid grapes, the skill-level of winemakers, and the desire to meet demand and please a wide range of customer preferences. Industry efforts to address these challenges are highlighted.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"1 - 14"},"PeriodicalIF":0.0,"publicationDate":"2019-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1573726","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44450858","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 : 2019-01-02DOI: 10.1080/09571264.2019.1573360
J. Pergolizzi, F. Coluzzi, G. Varrassi, D. Mariano, J. LeQuang, John Bisney, P. Magnusson
ABSTRACT Migraine headache is a prevalent condition that places a substantial burden on the healthcare system. It is known that certain foods, food additives, alcohol, caffeine, stress, sensory stimuli, disruptions in sleep-wake patterns, hormonal changes, and many other things may trigger migraines. Red wine is a frequently reported trigger for migraines and other headaches but it is unclear what substance(s) in red wine triggers headache and why red wine is more associated with headache than white wine, sparkling wines, or spirits. Implicated as headache triggers are biogenic amines (histamine, phenylethylamine, tyramine, and others), phenols, polyphenols, and sulfites. Enzymatic action in the metabolism of phenols and polyphenols may cause fluctuations in dopamine and serotonin levels which, in turn, have been implicated as headache triggers. The role of sulfotransferase enzymes and dopamine appears to offer a promising explanation of the red wine headache. The investigation of potential red wine triggers may better elucidate headache pathogenesis.
{"title":"Red wine triggers may lead to better understanding of migraine headache: a narrative review","authors":"J. Pergolizzi, F. Coluzzi, G. Varrassi, D. Mariano, J. LeQuang, John Bisney, P. Magnusson","doi":"10.1080/09571264.2019.1573360","DOIUrl":"https://doi.org/10.1080/09571264.2019.1573360","url":null,"abstract":"ABSTRACT Migraine headache is a prevalent condition that places a substantial burden on the healthcare system. It is known that certain foods, food additives, alcohol, caffeine, stress, sensory stimuli, disruptions in sleep-wake patterns, hormonal changes, and many other things may trigger migraines. Red wine is a frequently reported trigger for migraines and other headaches but it is unclear what substance(s) in red wine triggers headache and why red wine is more associated with headache than white wine, sparkling wines, or spirits. Implicated as headache triggers are biogenic amines (histamine, phenylethylamine, tyramine, and others), phenols, polyphenols, and sulfites. Enzymatic action in the metabolism of phenols and polyphenols may cause fluctuations in dopamine and serotonin levels which, in turn, have been implicated as headache triggers. The role of sulfotransferase enzymes and dopamine appears to offer a promising explanation of the red wine headache. The investigation of potential red wine triggers may better elucidate headache pathogenesis.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"15 - 30"},"PeriodicalIF":0.0,"publicationDate":"2019-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1573360","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49273273","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 : 2019-01-02DOI: 10.1080/09571264.2019.1573359
Francine H. Hollis, B. P. Halpern
ABSTRACT Retronasal and orthonasal wine vapor-phase stimuli perceptions by 57 participants were obtained using a citation frequency-based method. Ariel Chardonnay (35.45%) and Ariel Rouge (35.19%) concentrates were used to create 5 ethanol concentrations (i.e. <0.5% abv, 3.75% abv, 7% abv, 10.25% abv, and 13.5% abv) for each type of wine. Overall, no significant differences were found among Chardonnay wine aromas and Rouge wine aromas. However, an increase in ethanol concentration significantly decreased the response probability for apple (p = 0.030) retronasally and significantly increased the response probability for alcohol (p = 0.013) orthonasally in Chardonnay wine. In Rouge wine, ethanol concentration significantly impacted response probabilities for ginger (p = 0.022) retronasally and bell pepper (p = 0.025) and wood (p = 0.039) orthonasally. Such findings suggest that the contributions of ethanol to the aroma of real wines may be subtle from a consumer perspective and orthonasal and retronasal qualitative descriptions for wines may not be equivalent. With further investigation and some modification, the use of a citation frequency-based method may be used in smell research to collect detailed, qualitative data from consumers or individuals with no or minimal sensory training.
{"title":"Qualitative alcoholic and dealcoholized wine vapor-phase stimuli perceptions using a citation frequency-based method","authors":"Francine H. Hollis, B. P. Halpern","doi":"10.1080/09571264.2019.1573359","DOIUrl":"https://doi.org/10.1080/09571264.2019.1573359","url":null,"abstract":"ABSTRACT Retronasal and orthonasal wine vapor-phase stimuli perceptions by 57 participants were obtained using a citation frequency-based method. Ariel Chardonnay (35.45%) and Ariel Rouge (35.19%) concentrates were used to create 5 ethanol concentrations (i.e. <0.5% abv, 3.75% abv, 7% abv, 10.25% abv, and 13.5% abv) for each type of wine. Overall, no significant differences were found among Chardonnay wine aromas and Rouge wine aromas. However, an increase in ethanol concentration significantly decreased the response probability for apple (p = 0.030) retronasally and significantly increased the response probability for alcohol (p = 0.013) orthonasally in Chardonnay wine. In Rouge wine, ethanol concentration significantly impacted response probabilities for ginger (p = 0.022) retronasally and bell pepper (p = 0.025) and wood (p = 0.039) orthonasally. Such findings suggest that the contributions of ethanol to the aroma of real wines may be subtle from a consumer perspective and orthonasal and retronasal qualitative descriptions for wines may not be equivalent. With further investigation and some modification, the use of a citation frequency-based method may be used in smell research to collect detailed, qualitative data from consumers or individuals with no or minimal sensory training.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"78 - 93"},"PeriodicalIF":0.0,"publicationDate":"2019-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1573359","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47807194","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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