Pub Date : 2020-01-02DOI: 10.1080/09571264.2020.1723070
Vikas Gupta, Shelley Duggal
ABSTRACT This study purposes to find out the diverse perceptions related to risk and benefit about wine consumption and purchase in India. Using a structured questionnaire, on a sample of 352 wine consumers in 8 fine-dining restaurants serving wine in Delhi, it will also identify the factors that affect their behavioural intentions and alter their attitude towards wine consumption. Two benefit and four risk factors linked with wine consumption will be identified using exploratory factor analysis measured on a factor model framework incorporating 22 constructs. This two-phase approach will measure 17-factor items followed by a structural framework model. The linkages between the study variables will also be demonstrated using a conceptual framework model. Results will indicate the variations in attitude and wine purchase behaviour of wine consumers owing to their benefit and risk perceptions related to wine. The study also establishes that the patron’s attitudes towards wine can be positively influenced by curtailing the risk perceptions and amplifying the benefit perceptions that may help the stakeholders in India to adequately promote their wine products.
{"title":"Impact of perceived risks and benefits: a case study of wine consumption patterns in the Indian context","authors":"Vikas Gupta, Shelley Duggal","doi":"10.1080/09571264.2020.1723070","DOIUrl":"https://doi.org/10.1080/09571264.2020.1723070","url":null,"abstract":"ABSTRACT This study purposes to find out the diverse perceptions related to risk and benefit about wine consumption and purchase in India. Using a structured questionnaire, on a sample of 352 wine consumers in 8 fine-dining restaurants serving wine in Delhi, it will also identify the factors that affect their behavioural intentions and alter their attitude towards wine consumption. Two benefit and four risk factors linked with wine consumption will be identified using exploratory factor analysis measured on a factor model framework incorporating 22 constructs. This two-phase approach will measure 17-factor items followed by a structural framework model. The linkages between the study variables will also be demonstrated using a conceptual framework model. Results will indicate the variations in attitude and wine purchase behaviour of wine consumers owing to their benefit and risk perceptions related to wine. The study also establishes that the patron’s attitudes towards wine can be positively influenced by curtailing the risk perceptions and amplifying the benefit perceptions that may help the stakeholders in India to adequately promote their wine products.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"31 1","pages":"67 - 83"},"PeriodicalIF":0.0,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2020.1723070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47813858","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 : 2019-10-02DOI: 10.1080/09571264.2019.1678016
William Skinner
ABSTRACT Wine is an integral part of life on the Croatian island of Hvar. Its significance is multivalent, from the importance of home production and consumption to its functions as a trade commodity and symbol of community and identity. Much of Hvar’s wine grapes are grown in the Stari Grad Plain, a UNESCO World Heritage-listed cultural landscape. Economic factors mean grape and wine production can be a precarious pursuit, and although wine retains a central cultural position many farmers on the Plain are abandoning agriculture in favour of tourism industries. To increase value of their product, grape and wine producers seek to tap into discourses of ‘heritage’ that are understood locally and shaped by globalised discourses of authenticity and quality. Wine producers have identified autochthonous grape varieties, particularly bogdanuša, as important elements in the promotion of Hvar wine. These grapes are able to simultaneously access multiple registers of value due to their uniqueness, perceived quality, heritage significance, emplaced ‘belonging’ on the island, and relationship to cultural practices and other important elements of cultural patrimony, and producers are optimistic about their role in the future success of the wine industry on Hvar.
{"title":"‘A gift from God’: autochthonous grapes and wine heritage on the island of Hvar, Croatia","authors":"William Skinner","doi":"10.1080/09571264.2019.1678016","DOIUrl":"https://doi.org/10.1080/09571264.2019.1678016","url":null,"abstract":"ABSTRACT Wine is an integral part of life on the Croatian island of Hvar. Its significance is multivalent, from the importance of home production and consumption to its functions as a trade commodity and symbol of community and identity. Much of Hvar’s wine grapes are grown in the Stari Grad Plain, a UNESCO World Heritage-listed cultural landscape. Economic factors mean grape and wine production can be a precarious pursuit, and although wine retains a central cultural position many farmers on the Plain are abandoning agriculture in favour of tourism industries. To increase value of their product, grape and wine producers seek to tap into discourses of ‘heritage’ that are understood locally and shaped by globalised discourses of authenticity and quality. Wine producers have identified autochthonous grape varieties, particularly bogdanuša, as important elements in the promotion of Hvar wine. These grapes are able to simultaneously access multiple registers of value due to their uniqueness, perceived quality, heritage significance, emplaced ‘belonging’ on the island, and relationship to cultural practices and other important elements of cultural patrimony, and producers are optimistic about their role in the future success of the wine industry on Hvar.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"294 - 311"},"PeriodicalIF":0.0,"publicationDate":"2019-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1678016","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49197052","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 : 2019-10-02DOI: 10.1080/09571264.2019.1684250
Joey Lam, Maryke Lambrechts, C. Pitt, Afshin Afsharipour
ABSTRACT This paper investigated whether the nature of the language in wine reviews differs by wine ratings. Reviews of 1-, 3- and 5-star wines were downloaded into text files, then analyzed for Word Count, Analytic, Clout, Authentic and Tone by using LIWC text analysis. ANOVAS was adopted to determine differences between reviews by ratings. There were significant differences between wines by star rating on Word Count, Analytic, and Tone, while there were no significant differences on Clout and Authenticity. This research was limited to South African wines, 1-, 3- and 5-star reviews. It was not possible to identify all individual reviewers. Also, price and availability were not considered. Research implications include using other textual analysis software to conduct inter-reviewer comparison of reviews with the same ratings by different influential wine writers, investigating price as a variable in rating and review, and authenticity as a factor in the context. Wine marketers can help wine makers gain a better understanding of what tastemakers prefer by analyzing wine reviews with automated text analysis software such as LIWC. A positive link between word count in a wine review, the degree of analysis and tone used with the ratings of wines by experts can be established.
{"title":"When writing about wine: how ratings impact reviews","authors":"Joey Lam, Maryke Lambrechts, C. Pitt, Afshin Afsharipour","doi":"10.1080/09571264.2019.1684250","DOIUrl":"https://doi.org/10.1080/09571264.2019.1684250","url":null,"abstract":"ABSTRACT This paper investigated whether the nature of the language in wine reviews differs by wine ratings. Reviews of 1-, 3- and 5-star wines were downloaded into text files, then analyzed for Word Count, Analytic, Clout, Authentic and Tone by using LIWC text analysis. ANOVAS was adopted to determine differences between reviews by ratings. There were significant differences between wines by star rating on Word Count, Analytic, and Tone, while there were no significant differences on Clout and Authenticity. This research was limited to South African wines, 1-, 3- and 5-star reviews. It was not possible to identify all individual reviewers. Also, price and availability were not considered. Research implications include using other textual analysis software to conduct inter-reviewer comparison of reviews with the same ratings by different influential wine writers, investigating price as a variable in rating and review, and authenticity as a factor in the context. Wine marketers can help wine makers gain a better understanding of what tastemakers prefer by analyzing wine reviews with automated text analysis software such as LIWC. A positive link between word count in a wine review, the degree of analysis and tone used with the ratings of wines by experts can be established.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"335 - 345"},"PeriodicalIF":0.0,"publicationDate":"2019-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1684250","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45542175","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 : 2019-10-02DOI: 10.1080/09571264.2019.1684248
Q. J. Wang, M. Frank, B. Houge, C. Spence, K. LaTour
ABSTRACT Innovative wine makers and marketers increasingly see the consumers’ multisensory experience in the tasting room as a means of differentiating themselves from the competition. With recent research demonstrating the influence of music on the wine-tasting experience, the present study introduced music as a unique aspect of a VIP tasting room experience at a family-owned Finger Lakes winery. A convenience sample of 46 participants tasted four oaked still wines (2 white, 2 red) in silence and with a complementary soundtrack, and rated the fruitiness, spiciness, and smoothness of each wine in both sound conditions. Undisclosed to the participants, the soundtrack had been designed to bring to mind woody/spiced elements of oak ageing. It was hypothesised that listening to the oak soundtrack would alter the evaluation of the wines to be smoother and spicier. The results revealed that the wines tasted while the soundtrack were playing in the background were rated as significantly fruitier and smoother than the same wines when tasted in silence. These results are discussed in terms of the literature on crossmodal correspondences and the emotional mediation account. Moreover, the positive feedback from the attendees showcases music as a viable component of a multisensory experience when visiting a winery.
{"title":"The influence of music on the perception of oaked wines – a tasting room case study in the U.S. Finger Lakes Region","authors":"Q. J. Wang, M. Frank, B. Houge, C. Spence, K. LaTour","doi":"10.1080/09571264.2019.1684248","DOIUrl":"https://doi.org/10.1080/09571264.2019.1684248","url":null,"abstract":"ABSTRACT Innovative wine makers and marketers increasingly see the consumers’ multisensory experience in the tasting room as a means of differentiating themselves from the competition. With recent research demonstrating the influence of music on the wine-tasting experience, the present study introduced music as a unique aspect of a VIP tasting room experience at a family-owned Finger Lakes winery. A convenience sample of 46 participants tasted four oaked still wines (2 white, 2 red) in silence and with a complementary soundtrack, and rated the fruitiness, spiciness, and smoothness of each wine in both sound conditions. Undisclosed to the participants, the soundtrack had been designed to bring to mind woody/spiced elements of oak ageing. It was hypothesised that listening to the oak soundtrack would alter the evaluation of the wines to be smoother and spicier. The results revealed that the wines tasted while the soundtrack were playing in the background were rated as significantly fruitier and smoother than the same wines when tasted in silence. These results are discussed in terms of the literature on crossmodal correspondences and the emotional mediation account. Moreover, the positive feedback from the attendees showcases music as a viable component of a multisensory experience when visiting a winery.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"312 - 321"},"PeriodicalIF":0.0,"publicationDate":"2019-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1684248","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49575118","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 : 2019-08-19DOI: 10.1080/09571264.2019.1654442
P. Howland
ABSTRACT Fine wine – together with its producers and consumers – form a nexus that is frequently accorded divine provenance and sacred status along a continuum from the implicit to the explicit. This is evident at three moments of New Zealand history – in the explicit Christian ethos of nineteenth century European colonization; in the implicit sacredness and increasing dominance of romantic nationalism assigned to native flora and fauna (and to a lesser, more ambiguous, extent also to indigenous peoples) in the early twentieth century onward; and in the late twentieth century turn toward the cults of neo-liberalism and reflexive individualism. In all these instances the production, consumption and promotion of divine and/or fine wines are collusive modalities in the elite praxis – latent, overt and hegemonic – of prominent socio-political agents and institutions.
{"title":"Drinking the divine: fine wine, religion, and the socio-political in Aotearoa New Zealand","authors":"P. Howland","doi":"10.1080/09571264.2019.1654442","DOIUrl":"https://doi.org/10.1080/09571264.2019.1654442","url":null,"abstract":"ABSTRACT Fine wine – together with its producers and consumers – form a nexus that is frequently accorded divine provenance and sacred status along a continuum from the implicit to the explicit. This is evident at three moments of New Zealand history – in the explicit Christian ethos of nineteenth century European colonization; in the implicit sacredness and increasing dominance of romantic nationalism assigned to native flora and fauna (and to a lesser, more ambiguous, extent also to indigenous peoples) in the early twentieth century onward; and in the late twentieth century turn toward the cults of neo-liberalism and reflexive individualism. In all these instances the production, consumption and promotion of divine and/or fine wines are collusive modalities in the elite praxis – latent, overt and hegemonic – of prominent socio-political agents and institutions.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"275 - 293"},"PeriodicalIF":0.0,"publicationDate":"2019-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1654442","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41768560","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 : 2019-08-13DOI: 10.1080/09571264.2019.1652152
Alexandre Guedes, J. Rebelo
ABSTRACT This article examines the supply structure and merging level of tourism-related services of wineries, focusing on a set of internal and external resources, namely corporate information, wine, tourism-related services/activities, information about the wine region inter-institutional network. A sample of 25 wine companies which own 103 wineries in the Douro Wine Region (DWR) are examined and enhanced with seven international wine regions as a benchmark. Results suggest that wineries exhibit an adaptive and atomized organization which is based on mutualistic cooperation between wine and tourism rather than being founded on a core product-supplementary services norm. The benchmarking analysis indicates that the parameters that define the online positioning of wineries in the DWR are in line with the best practices worldwide.
{"title":"Merging wine and tourism-related services: evidence from the Douro (Portugal) Wine Region","authors":"Alexandre Guedes, J. Rebelo","doi":"10.1080/09571264.2019.1652152","DOIUrl":"https://doi.org/10.1080/09571264.2019.1652152","url":null,"abstract":"ABSTRACT This article examines the supply structure and merging level of tourism-related services of wineries, focusing on a set of internal and external resources, namely corporate information, wine, tourism-related services/activities, information about the wine region inter-institutional network. A sample of 25 wine companies which own 103 wineries in the Douro Wine Region (DWR) are examined and enhanced with seven international wine regions as a benchmark. Results suggest that wineries exhibit an adaptive and atomized organization which is based on mutualistic cooperation between wine and tourism rather than being founded on a core product-supplementary services norm. The benchmarking analysis indicates that the parameters that define the online positioning of wineries in the DWR are in line with the best practices worldwide.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"259 - 274"},"PeriodicalIF":0.0,"publicationDate":"2019-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1652152","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46962676","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 : 2019-08-09DOI: 10.1080/09571264.2019.1652153
N. Jones
ABSTRACT Recent climatic changes to warmer conditions, in both winter and summer, are creating more amenable conditions for growing vitis vinifera grapes in southern Quebec, an area considered to be a cool climate wine region. Gradual increases in growing season length, growing and dormant season temperatures, both maximum and minimum, are creating a general amelioration in wine grape growing conditions here. Although these recent increases in temperatures, as has been documented in southern Quebec, are well established, results from precipitation investigations are lacking. Both the intensity and magnitude of precipitation events require analysis. The present study uses non-parametric time series to analyze changes in growing season and September total precipitation, and changes in precipitation intensity during the September ripening period. This mid-latitude climatic zone has historically seen relatively high precipitation amounts. The results from this study indicate that in the southern Quebec wine grape growing regions little change has occurred in both the total amount of precipitation received and the intensity of that precipitation over the 35-year study period. Wet growing season and ripening period conditions continue to present a challenge for growers in this region.
{"title":"Precipitation amounts and variability in a cool climate wine region, southern Quebec, Canada","authors":"N. Jones","doi":"10.1080/09571264.2019.1652153","DOIUrl":"https://doi.org/10.1080/09571264.2019.1652153","url":null,"abstract":"ABSTRACT Recent climatic changes to warmer conditions, in both winter and summer, are creating more amenable conditions for growing vitis vinifera grapes in southern Quebec, an area considered to be a cool climate wine region. Gradual increases in growing season length, growing and dormant season temperatures, both maximum and minimum, are creating a general amelioration in wine grape growing conditions here. Although these recent increases in temperatures, as has been documented in southern Quebec, are well established, results from precipitation investigations are lacking. Both the intensity and magnitude of precipitation events require analysis. The present study uses non-parametric time series to analyze changes in growing season and September total precipitation, and changes in precipitation intensity during the September ripening period. This mid-latitude climatic zone has historically seen relatively high precipitation amounts. The results from this study indicate that in the southern Quebec wine grape growing regions little change has occurred in both the total amount of precipitation received and the intensity of that precipitation over the 35-year study period. Wet growing season and ripening period conditions continue to present a challenge for growers in this region.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"322 - 334"},"PeriodicalIF":0.0,"publicationDate":"2019-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1652153","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43335633","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}
ABSTRACT With increase in the socioeconomic status, the demand of the health and nutraceutical food is increasing day-by-day. Wine contains a wide variety of the biologically active compounds including antimicrobial compounds (phenolics, acids, alcohols, bioamines, etc.) which possess the numerous health benefits. The concentration of these compounds changes according to the raw material their varieties and vinification process. Phenolics, such as epicatechin, gallic acid, catechin, caffeic acid, vannillic acid, p-coumaric acid and resveratrol, are present in different wines. Wine also contains various acids such as tartaric acid, succinic acid, acetic acid and malic acid. Alcohol includes majorly the ethanol with a minute quantity of methanol and other higher alcohols, whereas the bioamine includes the ethanolamine, ammonia and histamine. These all compounds have the ability to possess antimicrobial activity either independently or in the conjugative form with the other compounds. In this article, efforts have been made to document the different antimicrobial compounds present in wines and their antimicrobial activity. This review has the potential to attract readers; mainly researchers and industrialists for the future study and product development in the wine industry.
{"title":"Wine: a potential source of antimicrobial compounds","authors":"Lemnaro Jamir, Vikas Kumar, Yogesh Gat, Ashwani Kumar, Sawinder Kaur","doi":"10.1080/09571264.2019.1652151","DOIUrl":"https://doi.org/10.1080/09571264.2019.1652151","url":null,"abstract":"ABSTRACT With increase in the socioeconomic status, the demand of the health and nutraceutical food is increasing day-by-day. Wine contains a wide variety of the biologically active compounds including antimicrobial compounds (phenolics, acids, alcohols, bioamines, etc.) which possess the numerous health benefits. The concentration of these compounds changes according to the raw material their varieties and vinification process. Phenolics, such as epicatechin, gallic acid, catechin, caffeic acid, vannillic acid, p-coumaric acid and resveratrol, are present in different wines. Wine also contains various acids such as tartaric acid, succinic acid, acetic acid and malic acid. Alcohol includes majorly the ethanol with a minute quantity of methanol and other higher alcohols, whereas the bioamine includes the ethanolamine, ammonia and histamine. These all compounds have the ability to possess antimicrobial activity either independently or in the conjugative form with the other compounds. In this article, efforts have been made to document the different antimicrobial compounds present in wines and their antimicrobial activity. This review has the potential to attract readers; mainly researchers and industrialists for the future study and product development in the wine industry.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"220 - 237"},"PeriodicalIF":0.0,"publicationDate":"2019-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1652151","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43836433","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 : 2019-07-03DOI: 10.1080/09571264.2019.1652154
M. Malfeito-Ferreira, Charles Diako, C. Ross
ABSTRACT The objective of this work was to identify the sensory attributes associated with the highest awards given to wines in large competitions. Data from the Mundus Vini annual wine competitions (editions) from 2014 to 2016 were used. The chemical analysis and sensory attributes were subjected to cluster analysis and logistic ridge regression to identify predictors of grand gold and gold medal awards. High ethanol levels and sugar concentrations, mainly in red wines, were observed. For both red and white wines, three clusters were identified which broadly separated grand gold from gold medal awarded wines. The discrimination of G wines was mainly due to higher scores of bitterness and green/vegetative characters in both red and white wines, and with barnyard attributes only in red wines. The prediction regression for white wines showed that the exotic fruit was the most valued sensory attribute along with the quality indicators of body and complexity. Red wines had a higher number of predictors, including positive attributes like dried fruits and spicy or negative attributes like green/vegetative and red berries. This study identified the most relevant sensory features most valued by competition jurors, which were broadly consistent with the so-called international commercial wine style.
{"title":"Sensory and chemical characteristics of ‘dry’ wines awarded gold medals in an international wine competition","authors":"M. Malfeito-Ferreira, Charles Diako, C. Ross","doi":"10.1080/09571264.2019.1652154","DOIUrl":"https://doi.org/10.1080/09571264.2019.1652154","url":null,"abstract":"ABSTRACT The objective of this work was to identify the sensory attributes associated with the highest awards given to wines in large competitions. Data from the Mundus Vini annual wine competitions (editions) from 2014 to 2016 were used. The chemical analysis and sensory attributes were subjected to cluster analysis and logistic ridge regression to identify predictors of grand gold and gold medal awards. High ethanol levels and sugar concentrations, mainly in red wines, were observed. For both red and white wines, three clusters were identified which broadly separated grand gold from gold medal awarded wines. The discrimination of G wines was mainly due to higher scores of bitterness and green/vegetative characters in both red and white wines, and with barnyard attributes only in red wines. The prediction regression for white wines showed that the exotic fruit was the most valued sensory attribute along with the quality indicators of body and complexity. Red wines had a higher number of predictors, including positive attributes like dried fruits and spicy or negative attributes like green/vegetative and red berries. This study identified the most relevant sensory features most valued by competition jurors, which were broadly consistent with the so-called international commercial wine style.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"204 - 219"},"PeriodicalIF":0.0,"publicationDate":"2019-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1652154","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47256146","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 : 2019-07-03DOI: 10.1080/09571264.2019.1652150
J. Overton
ABSTRACT In our quest to understand wine industries and their location and development worldwide, much emphasis has been given to key environmental, cultural and economic factors. The concept of terroir is used widely to describe, delimit and promote favoured wine regions. In this, we see constructions of rurality that tend to render invisible important connections between wine regions and urban places. However, many if not most wine regions owe much to their urban neighbours. Cities are sources of labour, capital and customers. Indeed, many wine regions are, in effect, metropolitan wine regions that owe as much to their proximity to cities than they do to any putative environmental distinctiveness and advantages. Wineries in such places develop strategies to survive and prosper not by producing bottles of wine that are widely sold on global markets – and compete on the basis on price or global reputation – but rather because they develop strong and loyal local markets tied to urban economies and because they appeal to the rural idylls held by urban consumers. This paper explores the way urban places have been critical in the development of certain wine regions in New Zealand.
{"title":"Rural idylls and urban economies: the making of metropolitan wine regions","authors":"J. Overton","doi":"10.1080/09571264.2019.1652150","DOIUrl":"https://doi.org/10.1080/09571264.2019.1652150","url":null,"abstract":"ABSTRACT In our quest to understand wine industries and their location and development worldwide, much emphasis has been given to key environmental, cultural and economic factors. The concept of terroir is used widely to describe, delimit and promote favoured wine regions. In this, we see constructions of rurality that tend to render invisible important connections between wine regions and urban places. However, many if not most wine regions owe much to their urban neighbours. Cities are sources of labour, capital and customers. Indeed, many wine regions are, in effect, metropolitan wine regions that owe as much to their proximity to cities than they do to any putative environmental distinctiveness and advantages. Wineries in such places develop strategies to survive and prosper not by producing bottles of wine that are widely sold on global markets – and compete on the basis on price or global reputation – but rather because they develop strong and loyal local markets tied to urban economies and because they appeal to the rural idylls held by urban consumers. This paper explores the way urban places have been critical in the development of certain wine regions in New Zealand.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"30 1","pages":"238 - 258"},"PeriodicalIF":0.0,"publicationDate":"2019-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1652150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48065766","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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