Pub Date : 2022-11-30DOI: 10.1080/09571264.2022.2151993
J. Munroe
ABSTRACT The recently formalized concept of ‘Vineyard Geological Identity’ (VGI) was applied to two vineyards in the Champlain Valley of Vermont, USA. The vineyards studied, LP and SV, both produce the hybrid grape known as ‘Marquette’, are at equivalent elevations, have a similar macroclimate, and were inundated by proglacial Lake Vermont during the last deglaciation. In contrast, the bedrock differs beneath the two sites, and SV was under shallow marine water immediately after Lake Vermont drained. The hypothesis tested was that despite their similar physical settings, the VGI of the two vineyards would vary as a result of differences in their late-Quaternary histories. Samples of soil and sediment were evaluated for grain size distribution, thermogravimetric analysis, mineralogy, major element chemistry, and standard soil fertility assessments, and a map of soil conductivity was made for each site. Results reveal that base cations and silt are significantly more abundant at LP. Conversely, at SV, Na is significantly more abundant, samples are coarser and soil conductivity is higher. These results illuminate the utility of VGI for defining the fingerprint of individual vineyards, and establish a physical foundation for future work evaluating the role of physical setting in controlling aspects of Marquette wines.
{"title":"Testing the ‘Vineyard Geologic Identity’ concept in Marquette-producing vineyards in the Champlain Valley, Vermont, USA","authors":"J. Munroe","doi":"10.1080/09571264.2022.2151993","DOIUrl":"https://doi.org/10.1080/09571264.2022.2151993","url":null,"abstract":"ABSTRACT The recently formalized concept of ‘Vineyard Geological Identity’ (VGI) was applied to two vineyards in the Champlain Valley of Vermont, USA. The vineyards studied, LP and SV, both produce the hybrid grape known as ‘Marquette’, are at equivalent elevations, have a similar macroclimate, and were inundated by proglacial Lake Vermont during the last deglaciation. In contrast, the bedrock differs beneath the two sites, and SV was under shallow marine water immediately after Lake Vermont drained. The hypothesis tested was that despite their similar physical settings, the VGI of the two vineyards would vary as a result of differences in their late-Quaternary histories. Samples of soil and sediment were evaluated for grain size distribution, thermogravimetric analysis, mineralogy, major element chemistry, and standard soil fertility assessments, and a map of soil conductivity was made for each site. Results reveal that base cations and silt are significantly more abundant at LP. Conversely, at SV, Na is significantly more abundant, samples are coarser and soil conductivity is higher. These results illuminate the utility of VGI for defining the fingerprint of individual vineyards, and establish a physical foundation for future work evaluating the role of physical setting in controlling aspects of Marquette wines.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"34 1","pages":"33 - 53"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41743405","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 : 2022-10-02DOI: 10.1080/09571264.2022.2143335
Diana Ugalde, R. Symoneaux, Nashidil Rouiaï
ABSTRACT Previous research on wine consumers’ attitudes, perceptions, and purchasing behavior regarding environmentally friendly wines has confirmed that consumers are interested in this type of wine but, have little awareness of environmental wine practices and certifications. To address this, the most common solution proposed has been to improve communication with consumers on this topic. However, few studies have questioned consumers about their expectations of environmentally friendly wines. Therefore, the objective of this study was to explore wine buyers’ expectations of a wine that would be respectful of the environment. A second objective was to identify the respondent’s characteristics influencing their expectations. A textual analysis was conducted with respondents’ answers. A Reinert descendent classification, using Iramuteq software, distributed these responses into ten clusters. The term ‘respectful of the environment proved to be polysemic. Wine buyers imagined that an environmentally friendly wine would respect the health of both people and the environment, be ethically produced, and be accessible from a price point of view. Some respondents also mentioned hedonic characteristics. Highlights A lexical analysis identified ten clusters of topics mentioned by wine buyers. The term environment proved to be polysemic. Respondents expected a wine that would be ecofriendly, ethic, healthy, local and made with a limited use of inputs and additives. The age, the degree of involvement in wine and environmental issues and the use of an environmental label as a buying criterion, influenced wine buyers’ expectations. Non-wine consumers or respondents less involved in wine and in the environment, were more associated with a cluster regarding wine hedonic characteristics and price.
{"title":"French wine buyers’ expectations of an environmentally friendly wine","authors":"Diana Ugalde, R. Symoneaux, Nashidil Rouiaï","doi":"10.1080/09571264.2022.2143335","DOIUrl":"https://doi.org/10.1080/09571264.2022.2143335","url":null,"abstract":"ABSTRACT Previous research on wine consumers’ attitudes, perceptions, and purchasing behavior regarding environmentally friendly wines has confirmed that consumers are interested in this type of wine but, have little awareness of environmental wine practices and certifications. To address this, the most common solution proposed has been to improve communication with consumers on this topic. However, few studies have questioned consumers about their expectations of environmentally friendly wines. Therefore, the objective of this study was to explore wine buyers’ expectations of a wine that would be respectful of the environment. A second objective was to identify the respondent’s characteristics influencing their expectations. A textual analysis was conducted with respondents’ answers. A Reinert descendent classification, using Iramuteq software, distributed these responses into ten clusters. The term ‘respectful of the environment proved to be polysemic. Wine buyers imagined that an environmentally friendly wine would respect the health of both people and the environment, be ethically produced, and be accessible from a price point of view. Some respondents also mentioned hedonic characteristics. Highlights A lexical analysis identified ten clusters of topics mentioned by wine buyers. The term environment proved to be polysemic. Respondents expected a wine that would be ecofriendly, ethic, healthy, local and made with a limited use of inputs and additives. The age, the degree of involvement in wine and environmental issues and the use of an environmental label as a buying criterion, influenced wine buyers’ expectations. Non-wine consumers or respondents less involved in wine and in the environment, were more associated with a cluster regarding wine hedonic characteristics and price.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"33 1","pages":"190 - 213"},"PeriodicalIF":0.0,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47574696","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 : 2022-10-02DOI: 10.1080/09571264.2022.2143337
Jennifer Smith Maguire, Nikita-Marie Bridgeman, Sharron Marco-Thyse, Charles Erasmus
ABSTRACT The article extends past research on ethical value claims in two ways. First, research often centres on certifications as mechanisms of ethical claims-making; in contrast, we focus on provenance stories as devices of wine brand differentiation and ethical value creation. Second, while value claims are broadly understood as co-creative outcomes involving producers, intermediaries, and consumers, we focus on manual farmworkers, who are largely absent, as story subjects and storytellers, in agri-food provenance stories and value claims. Focusing on the South African wine industry, we sought to identify alignments between winery brand stories and farmworker heritage stories as a potential route for farmworkers to contribute to and be more securely included and recognized within premium wine value chains. Analysis of a comparative sample of South African, French, Italian and Australian winery websites identified provenance as the dominant frame for ethical value claims, family as a primary anchor for provenance, and South Africa’s distinctive prevalence of representations of farmworkers in winery communications. Two ‘storytelling workshops’ with Cape Wineland farmworkers generated resonant themes – community and familiness; expertise and pride – that aligned with dominant market expectations and credence cues, and could potentially serve as credible, authentic anchors for South African wine value claims.
{"title":"Wine farmworkers, provenance stories and ethical value claims","authors":"Jennifer Smith Maguire, Nikita-Marie Bridgeman, Sharron Marco-Thyse, Charles Erasmus","doi":"10.1080/09571264.2022.2143337","DOIUrl":"https://doi.org/10.1080/09571264.2022.2143337","url":null,"abstract":"ABSTRACT The article extends past research on ethical value claims in two ways. First, research often centres on certifications as mechanisms of ethical claims-making; in contrast, we focus on provenance stories as devices of wine brand differentiation and ethical value creation. Second, while value claims are broadly understood as co-creative outcomes involving producers, intermediaries, and consumers, we focus on manual farmworkers, who are largely absent, as story subjects and storytellers, in agri-food provenance stories and value claims. Focusing on the South African wine industry, we sought to identify alignments between winery brand stories and farmworker heritage stories as a potential route for farmworkers to contribute to and be more securely included and recognized within premium wine value chains. Analysis of a comparative sample of South African, French, Italian and Australian winery websites identified provenance as the dominant frame for ethical value claims, family as a primary anchor for provenance, and South Africa’s distinctive prevalence of representations of farmworkers in winery communications. Two ‘storytelling workshops’ with Cape Wineland farmworkers generated resonant themes – community and familiness; expertise and pride – that aligned with dominant market expectations and credence cues, and could potentially serve as credible, authentic anchors for South African wine value claims.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"33 1","pages":"214 - 234"},"PeriodicalIF":0.0,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43513731","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 : 2022-10-02DOI: 10.1080/09571264.2022.2143338
Silvana Cecilia Ledesma, M. C. Rubio, Pedro Aredes-Fernández
ABSTRACT Different species of lactic acid bacteria (LAB) produce biogenic amines (BA) in wine, including histamine and tyramine. Thereby, it was determined through sequencing of the 16S rDNA gene that 11 LAB isolates from Tucumán red wine correspond to Lacticaseibacillus paracasei species, and through RAPD-PCR were grouped into 4 clusters. The presence of hdc and tdc genes was also demonstrated. L. paracasei AT45 was the main producer strain of BA in a culture medium, at a concentration of 103 cfu mL−1 producing 6.52 mg L−1 of histamine and 3.57 mg L−1 of tyramine. The production of histamine and tyramine in wine was evidenced. The inoculation of the Oenococcus oeni strain, as a strategy to reduce the formation of BA in wine, was evaluated. In the wine inoculated with both microorganisms at a concentration of 107 cfu mL−1, a decrease of BA production for the pure culture of L. paracasei AT45 was demonstrated. In wine inoculated with O. oeni in the presence of L. paracasei AT45 at 103 cfu mL−1, BA was not detected. This study evidenced the first histamine and tyramine-producing L. paracasei strain identified from Argentinian wine. Furthermore, the results represent an advance in the pursuit of the reduction of biogenic amine formation.
{"title":"Identification of histidine and tyrosine decarboxylating bacteria from Tucumán red wine","authors":"Silvana Cecilia Ledesma, M. C. Rubio, Pedro Aredes-Fernández","doi":"10.1080/09571264.2022.2143338","DOIUrl":"https://doi.org/10.1080/09571264.2022.2143338","url":null,"abstract":"ABSTRACT Different species of lactic acid bacteria (LAB) produce biogenic amines (BA) in wine, including histamine and tyramine. Thereby, it was determined through sequencing of the 16S rDNA gene that 11 LAB isolates from Tucumán red wine correspond to Lacticaseibacillus paracasei species, and through RAPD-PCR were grouped into 4 clusters. The presence of hdc and tdc genes was also demonstrated. L. paracasei AT45 was the main producer strain of BA in a culture medium, at a concentration of 103 cfu mL−1 producing 6.52 mg L−1 of histamine and 3.57 mg L−1 of tyramine. The production of histamine and tyramine in wine was evidenced. The inoculation of the Oenococcus oeni strain, as a strategy to reduce the formation of BA in wine, was evaluated. In the wine inoculated with both microorganisms at a concentration of 107 cfu mL−1, a decrease of BA production for the pure culture of L. paracasei AT45 was demonstrated. In wine inoculated with O. oeni in the presence of L. paracasei AT45 at 103 cfu mL−1, BA was not detected. This study evidenced the first histamine and tyramine-producing L. paracasei strain identified from Argentinian wine. Furthermore, the results represent an advance in the pursuit of the reduction of biogenic amine formation.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"33 1","pages":"235 - 245"},"PeriodicalIF":0.0,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47011442","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 : 2022-10-02DOI: 10.1080/09571264.2022.2126446
D. Priilaid, R. Ballantyne, Alessandro Mirotto, Katherine Lovemore
ABSTRACT With social media ratings serving as a filter in the selection of visitor wine tourism options, we employ the 4E experiential model as a theoretical framework to explore destination activities and their link to visitor ratings; here with the aim of establishing whether high satisfaction ratings conform to the so-called 4E ‘sweet spot’. Using regression-based data from 270 wine tourism destinations in the Western Cape, results demonstrate how significant activity-mentions stemming from the immersive quadrants of esthetics and escapism increased visitor ratings, while those from the absorptive quadrants of entertainment and education decreased them. Complemented by further analysis of the upper, middle and lower ratings strata, we show that high satisfaction ratings do not necessarily incorporate experiences from all four quadrants. This refutes the 4E sweet spot idealization. As an alternative we suggest formulating optimal visitor experiences from a methodology that draws inference from highly rated activities submitted directly by the online tourist-customer.
{"title":"Modelling TripAdvisor satisfaction metrics to optimise wine venue experiences: the case of the Western Cape","authors":"D. Priilaid, R. Ballantyne, Alessandro Mirotto, Katherine Lovemore","doi":"10.1080/09571264.2022.2126446","DOIUrl":"https://doi.org/10.1080/09571264.2022.2126446","url":null,"abstract":"ABSTRACT\u0000 With social media ratings serving as a filter in the selection of visitor wine tourism options, we employ the 4E experiential model as a theoretical framework to explore destination activities and their link to visitor ratings; here with the aim of establishing whether high satisfaction ratings conform to the so-called 4E ‘sweet spot’. Using regression-based data from 270 wine tourism destinations in the Western Cape, results demonstrate how significant activity-mentions stemming from the immersive quadrants of esthetics and escapism increased visitor ratings, while those from the absorptive quadrants of entertainment and education decreased them. Complemented by further analysis of the upper, middle and lower ratings strata, we show that high satisfaction ratings do not necessarily incorporate experiences from all four quadrants. This refutes the 4E sweet spot idealization. As an alternative we suggest formulating optimal visitor experiences from a methodology that draws inference from highly rated activities submitted directly by the online tourist-customer.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"33 1","pages":"169 - 189"},"PeriodicalIF":0.0,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45315306","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 : 2022-07-03DOI: 10.1080/09571264.2022.2110050
Natalia Dinello
ABSTRACT Spending on feasting and wine is better than hoarding our substance. That which we give makes us richer, that which is hoarded is lost. 1 These verses from the twelth-century Shota Rustaveli's epic, The Knight in the Panther's Skin, represent a quintessentially Georgian culture of hospitality and generosity—praising the custom of giving as honorable and self-rewarding while featuring wine prominently in this custom. In Georgia – a mountainous country between the Black and Caspian Seas, where Europe meets Asia – wine has been made and celebrated continuously for the last 8000 years. 2 Wine is not only a product for Georgia. It is a symbol of deep-seated historical traditions, a unique national culture of cordiality and service, global aspirations, and institutional progress to translate the ambitions into success. The Georgian law defines winemaking as a “priority sector of the country's economy.” 3 Wine is a key driver of branding Georgia as its cradle—promoted by both officials and academics. 4 Despite the constraints and challenges, Georgia's wine industry and wine tourism can persevere and stimulate other sectors of the national economy. Georgia's image as a Wine Country is also vital for the global awareness of the country and its international recognition.
{"title":"Centrality of winemaking in Georgia: from prehistoric age to present-day globalization*","authors":"Natalia Dinello","doi":"10.1080/09571264.2022.2110050","DOIUrl":"https://doi.org/10.1080/09571264.2022.2110050","url":null,"abstract":"ABSTRACT Spending on feasting and wine is better than hoarding our substance. That which we give makes us richer, that which is hoarded is lost. 1 These verses from the twelth-century Shota Rustaveli's epic, The Knight in the Panther's Skin, represent a quintessentially Georgian culture of hospitality and generosity—praising the custom of giving as honorable and self-rewarding while featuring wine prominently in this custom. In Georgia – a mountainous country between the Black and Caspian Seas, where Europe meets Asia – wine has been made and celebrated continuously for the last 8000 years. 2 Wine is not only a product for Georgia. It is a symbol of deep-seated historical traditions, a unique national culture of cordiality and service, global aspirations, and institutional progress to translate the ambitions into success. The Georgian law defines winemaking as a “priority sector of the country's economy.” 3 Wine is a key driver of branding Georgia as its cradle—promoted by both officials and academics. 4 Despite the constraints and challenges, Georgia's wine industry and wine tourism can persevere and stimulate other sectors of the national economy. Georgia's image as a Wine Country is also vital for the global awareness of the country and its international recognition.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"33 1","pages":"123 - 145"},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48222689","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 : 2022-07-03DOI: 10.1080/09571264.2022.2110049
J. Bodington
ABSTRACT While extensive literature shows that the rating assigned by a critic or judge to a wine is one draw from a latent distribution, little has been published about the shape of that distribution. This article presents a derivation and test of a discrete and bounded probability mass function (PMF) that describes the distribution of the rating that a judge assigns to a wine. That PMF and the ratings that 72 wine judges assigned to blind triplicates in a commercial wine competition show that judges’ ratings are not identically distributed and that variance in ratings is a function of both the wine and the judge. Some wines are more difficult to rate consistently than others. Seventy percentage of judges reduce the variance due the wine alone, the standard deviation of the rating that a judge assigns averages 1.3 out of 10 ratings, and that deviation is significantly less than the standard deviation of random draws. The PMF and those results can be employed to improve wine-related and perhaps other taste-related research by considering the latent distribution that surrounds a rating observed.
{"title":"The latent distribution of a rating observed","authors":"J. Bodington","doi":"10.1080/09571264.2022.2110049","DOIUrl":"https://doi.org/10.1080/09571264.2022.2110049","url":null,"abstract":"ABSTRACT While extensive literature shows that the rating assigned by a critic or judge to a wine is one draw from a latent distribution, little has been published about the shape of that distribution. This article presents a derivation and test of a discrete and bounded probability mass function (PMF) that describes the distribution of the rating that a judge assigns to a wine. That PMF and the ratings that 72 wine judges assigned to blind triplicates in a commercial wine competition show that judges’ ratings are not identically distributed and that variance in ratings is a function of both the wine and the judge. Some wines are more difficult to rate consistently than others. Seventy percentage of judges reduce the variance due the wine alone, the standard deviation of the rating that a judge assigns averages 1.3 out of 10 ratings, and that deviation is significantly less than the standard deviation of random draws. The PMF and those results can be employed to improve wine-related and perhaps other taste-related research by considering the latent distribution that surrounds a rating observed.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"33 1","pages":"111 - 122"},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46015315","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 : 2022-07-03DOI: 10.1080/09571264.2022.2110051
B. Marco‐Lajara, P. Seva-Larrosa, Javier Martínez‐Falcó, F. García-Lillo
ABSTRACT The wine sector occupies a prominent place in the Spanish agrifood industry, for both the quality and the variety of its production. Although the protection of geographical designations is at the heart of Spain and European Union wine quality policy, much empirical investigation is still needed to assess the role played by business agglomerations in creating value for the territory through these quality protection systems. The aim of the paper is to identify Spanish wine clusters and characterize them from geographical, historical and economic perspectives. A deep analysis of the six wine clusters identified is carried out given the importance of these competitive environments in terms of degree of productive specialization, employment and Protected Designation of Origin (PDO) at the national level. The results show that while the area of cultivated vineyards, the number of winegrowers and wineries in the six analysed cases have decreased over the last two decades, production, sales volume and especially their economic value have increased considerably. This could explain the orientation towards a differentiation strategy, in recent years, based on the reputation of the collective brand, which is translated into the marketed product.
{"title":"Wine clusters and Protected Designations of Origin (PDOs) in Spain: an exploratory analysis","authors":"B. Marco‐Lajara, P. Seva-Larrosa, Javier Martínez‐Falcó, F. García-Lillo","doi":"10.1080/09571264.2022.2110051","DOIUrl":"https://doi.org/10.1080/09571264.2022.2110051","url":null,"abstract":"ABSTRACT The wine sector occupies a prominent place in the Spanish agrifood industry, for both the quality and the variety of its production. Although the protection of geographical designations is at the heart of Spain and European Union wine quality policy, much empirical investigation is still needed to assess the role played by business agglomerations in creating value for the territory through these quality protection systems. The aim of the paper is to identify Spanish wine clusters and characterize them from geographical, historical and economic perspectives. A deep analysis of the six wine clusters identified is carried out given the importance of these competitive environments in terms of degree of productive specialization, employment and Protected Designation of Origin (PDO) at the national level. The results show that while the area of cultivated vineyards, the number of winegrowers and wineries in the six analysed cases have decreased over the last two decades, production, sales volume and especially their economic value have increased considerably. This could explain the orientation towards a differentiation strategy, in recent years, based on the reputation of the collective brand, which is translated into the marketed product.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"33 1","pages":"146 - 167"},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46392951","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 : 2022-04-03DOI: 10.1080/09571264.2022.2081141
K. McMullan, Cai ‘Mitsu’ Feng, Anthony K. C. Chan
ABSTRACT Due to the unique nature of wine as a consumer product, wine bloggers and influencers have a high degree of influence among wine consumers. This has led to many wine aficionados and experts creating wine blogs. In order to build their followings and influence, these wine bloggers often need to drive engagement on their posts across multiple social media platforms. In this paper, we set out to find the factors that most increase Twitter engagement among wine bloggers. We describe a study that considers a sample of wine bloggers and using a textual analysis tool (LIWC), with the objective of identifying three key factors that can help wine bloggers increase engagement. The factors include avoiding full-text numbers and interrogatives and increasing the use of personal pronouns. We then conclude by discussing limitations and avenues for future research.
{"title":"How do wine bloggers increase Twitter engagement? Through simple changes to their writing style","authors":"K. McMullan, Cai ‘Mitsu’ Feng, Anthony K. C. Chan","doi":"10.1080/09571264.2022.2081141","DOIUrl":"https://doi.org/10.1080/09571264.2022.2081141","url":null,"abstract":"ABSTRACT Due to the unique nature of wine as a consumer product, wine bloggers and influencers have a high degree of influence among wine consumers. This has led to many wine aficionados and experts creating wine blogs. In order to build their followings and influence, these wine bloggers often need to drive engagement on their posts across multiple social media platforms. In this paper, we set out to find the factors that most increase Twitter engagement among wine bloggers. We describe a study that considers a sample of wine bloggers and using a textual analysis tool (LIWC), with the objective of identifying three key factors that can help wine bloggers increase engagement. The factors include avoiding full-text numbers and interrogatives and increasing the use of personal pronouns. We then conclude by discussing limitations and avenues for future research.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"33 1","pages":"57 - 65"},"PeriodicalIF":0.0,"publicationDate":"2022-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46483493","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 : 2022-04-03DOI: 10.1080/09571264.2022.2081539
Matti J. Haverila, Jenny C. Twyford
ABSTRACT This study aims to examine the relationships customer centric measures in wine tasting rooms. Furthermore, moderating role of customer satisfaction in value for money and repurchase intent relationship was examined.The data were collected in wineries in British Columbia, Canada. Analysis was conducted using the partial least squares structural equation modelling (PLS-SEM). In order to test the moderating role of satisfaction, the respondents were divided into two groups of unsatisfied and satisfied customers. The multi-group analysis of PLS-SEM was used to detect possible heterogeneity.The findings show that there is a significant relationship between value for money and repurchase intent. A significant relationship between value for money and repurchase intent was also detected, when satisfaction as a dichotomous variable was present in the model. A moderating role of satisfaction was discovered, where the strength of the relationship between value for money and repurchase intent appeared to decrease with higher levels of satisfaction.This study provides an overview in the triangle relationships between value for money, customer satisfaction and repurchase intent, and how the dichotomous satisfaction construct moderates the value for money and repurchase intent relationship. Surprisingly, the moderating impact was found to be negative and at the same time significant.
{"title":"The relationships between the satisfaction, value for money and repurchase intent constructs in the context of wine tasting room","authors":"Matti J. Haverila, Jenny C. Twyford","doi":"10.1080/09571264.2022.2081539","DOIUrl":"https://doi.org/10.1080/09571264.2022.2081539","url":null,"abstract":"ABSTRACT This study aims to examine the relationships customer centric measures in wine tasting rooms. Furthermore, moderating role of customer satisfaction in value for money and repurchase intent relationship was examined.The data were collected in wineries in British Columbia, Canada. Analysis was conducted using the partial least squares structural equation modelling (PLS-SEM). In order to test the moderating role of satisfaction, the respondents were divided into two groups of unsatisfied and satisfied customers. The multi-group analysis of PLS-SEM was used to detect possible heterogeneity.The findings show that there is a significant relationship between value for money and repurchase intent. A significant relationship between value for money and repurchase intent was also detected, when satisfaction as a dichotomous variable was present in the model. A moderating role of satisfaction was discovered, where the strength of the relationship between value for money and repurchase intent appeared to decrease with higher levels of satisfaction.This study provides an overview in the triangle relationships between value for money, customer satisfaction and repurchase intent, and how the dichotomous satisfaction construct moderates the value for money and repurchase intent relationship. Surprisingly, the moderating impact was found to be negative and at the same time significant.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"33 1","pages":"66 - 87"},"PeriodicalIF":0.0,"publicationDate":"2022-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45783439","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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