The Wine Headache, Consumer Perceptions, Marketing, and Pricing Implications for Non-sulfited Wines PDF Download

Author: Christopher Appleby
Publisher:
ISBN:
Category : Sulfites
Languages : en
Pages : 7

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Author: Himanshu Rai
Publisher: CRC Press
ISBN: 1000770710
Category : Business & Economics
Languages : en
Pages : 466

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Book Description
This book explores the dramatic changes that have occurred in the business environment due in part to the phenomenal impact on societies and economies around the globe that resulted from the COVID-19 pandemic. It presents emerging trends, strategies, management practices, opportunities, and challenges faced by business leaders, managers, and administrators. The volume touches on myriad issues, including the effects of lockdowns and restrictions, psychosocial effects of COVID-19 in the workplace, maintaining work-life balance, entrepreneurship during the pandemic, supply chain management, new communication and management strategies, consumer behavior, Zoom fatigue, changes in the health insurance industry, and more. The topics and concepts addressed in on the impact of pandemic will provide insight for academicians, entrepreneurs, and those in business, marketing, and psychology.

Author: Patrick Wiget
Publisher: GRIN Verlag
ISBN: 3346277348
Category : Business & Economics
Languages : en
Pages : 95

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Book Description
Master's Thesis from the year 2020 in the subject Business economics - Market research, grade: 65, University of Salford, language: English, abstract: In this exploratory dissertation the influence of wine packaging on the consumer’s perception of quality is examined. The focus of this dissertation will be the German Speaking part of Switzerland (GSP). For this research, wine in traditional glass bottles (0.75 liter) will be compared to wine from Bag-in-Box (BiB; 3 liter) in a qualitative research questionnaire in combination with a blind wine tasting and semi structured interviews. The research will be reflecting the perception of the consumers in Switzerland, showing what kind of influence the packaging has on the consumer. A multi method approach is applied 1) A white wine is filled from the Bag in Box into a traditional glass bottle. Afterwards the same wine was presented in a blind tasting, once in a covered bottle and once in the BiB, to a selected tasting panel that fills out a self-completion questionnaire, to see if the packaging has a direct influence on the perception of quality. 2) In addition, qualitative semi-structured interviews are conducted with people working in the wine industry to assess their perception in regards to the packaging. A manual database of categories was created, which has grown through a continuous comparison of data coding and concepts, based on the findings and arguments of the used literature.

Author: Yung J. Yoo
Publisher:
ISBN:
Category : Chemistry, Analytic
Languages : en
Pages : 234

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The wine price was not correlated with these health beneficial compounds nor with the antioxidant activity; in general, wine price was negatively correlated with health functionality. The consumer rejection threshold varied in the green tea extract or grape seed extract spiked wines between Korean and Australian consumer groups; the Korean sample better tolerated the green tea extract spiked wines while the Australian sample had a higher rejection threshold for the grape seed extract spiked wines. In this spiking method, antioxidant activity increased dose dependently as the concentrations of these extracts increased. Regarding consumer preference on the perceived healthiness of wine and consumer behaviors, Australian consumers perceived health benefits of red wine more than Korean consumers. At the same time, Australian consumers had more health related wine knowledge than Korean consumers. Taste was the most important factor for both Korean and Australian consumers in wine choice. On the other hand, health enhancement of wine was more important to Korean consumers than that of Australian consumers. The most preferred wine outlet for Korean consumers was supermarkets while bottle shops was the most preferred place to buy wine for Australian consumers. In relation to gender, Korean women consumed red wine as much as men, but Australian women consumed significantly more white wine than men. These results are insightful for wine consumers, winemakers, and the wine industry, providing information about the health benefits of wine, methods that increase health functionality, sensory evaluation, and the perceived healthiness of wine in culturally diverse consumer groups."--Abstract.

Author: Lydia Chikumbi
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Book Description
Recently, the South African wine industry launched the world's first "no sulphite added" wine made from indigenous Rooibos & Honey bush toasted wood chips. This wood chip contains antioxidants properties known to protect the wine from oxidation. On the other hand, SO2, as a preservative, is often perceived by wine consumers as causing headaches and migraine. Differentiated wines based on their SO2 content may be a profitable marketing avenue for the struggling industry. We interviewed more than 600 wine consumers to investigate perceptions on wine preservatives and to elicit willingness to pay for the innovative alternative based on Rooibos & Honey bush wood chips. Alongside the wine preservatives, we also examine consumers' preferences for organic wine attribute and wine quality measured by 100-points quality score, and the cost. Based on the results from the mixed logit model, we find that consumers are willing to pay additionally R56.48(€3.53) per bottle of wine with natural Rooibos & Honey bush wood chips, while they are ready to pay R19.52(€1.22) more for organic wine and R1.60(€0.10) for each point on quality score. Consumer preferences are not statistically different between red and white wine but differ considerably across consumers, in particular, those who believe SO2 in wine cause headaches are willing to pay for replacing sulphur-based preservatives by a natural one at least three times more. Marketing implications are offered for the wine industry.

Author: James Lapsley
Publisher: Springer Science & Business Media
ISBN: 0387299653
Category : Technology & Engineering
Languages : en
Pages : 303

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Book Description
This book reflects the work of wine marketing experts as expressed in their presentations to the annual three-week Wine Marketing Short Course at the University of California, Davis. The course was initially organized in collaboration with the international wine management curriculum sponsored by the International Organization for Vines and Wines (OIV). We have been involved in this course since its inception a decade ago. This book is intended for students in wine marketing and management, enology, and viticulture who seek to broaden their understanding of the wine sector. It is also intended for those already working in wine market ing and management who seek new ideas and insights. Finally, this book should be of general interest to others involved directly or indirectly in the grape and wine sector. Each chapter was written from the oral presentations of the authors and reflects the spontaneity and informality of the classroom environment. The writing may lack the "gravitas" of academic material, but it accurately presents the thinking and conclusions of those who make a living by mar keting wine. There is some duplication that serves to emphasize important points, and there are several case studies explaining real-life experiences in the industry. Legal requirements and commercial practices cited by authors may differ between regions and among institutions familiar to readers. However, the underlying principles guiding marketing strategies can be applied in different situations, for example, where supermarket wine sales may be restricted or direct sales prohibited.

Author: Eric Guerra
Publisher:
ISBN: 9780578629513
Category :
Languages : en
Pages :

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Book Description
95% of the wine brands that are developed and launched each year ultimately fail. Just visit your local wine shop and you will see the same wine brands on the shelf year after year as the new brands seem to quickly disappear, with only a few making it longer.Taken in by the allure, charm and enchantment of wine country, thousands of entrepreneurs come to the wine industry attempting to create the next successful winery or wine brand, only to learn one difficult and very costly lesson . . .Great Wine Is Not EnoughWhether you're dreaming of moving to the Napa Valley and living the wine country dream, or if you have the next great wine brand idea, this highly informative yet succinct guide will place your wine venture in the 5% that do succeed. Written from a wine industry insiders' perspective, it will bring to light the great importance of sales & marketing as the keys to your overall success, and give you insights that only come with years of industry experience.

Author: Osadebamwen Anthony Ogbeide
Publisher:
ISBN:
Category : Willingness to pay
Languages : en
Pages : 482

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Book Description
This thesis investigates two major topics independently with outcomes that stand alone but can have influence on each other. Australian consumers' interest in the consumption of organic products is increasing as they are receptive to the perceived health and environmental benefits that are linked to them. However, producers and consumers face challenges understanding the value of the health and environmental attributes. While consumers and producers express interest in organics, gaps exist in their common interest. Producers require premiums for their products to compensate for potential higher production costs or lower yields. Understanding how much consumers are willing to pay (WTP) for the benefits related to organic products is a challenge. The role of expert service in wine retailing is important. Many studies document the value information provision creates in purchase situations. This service provision to consumers is a key factor encouraging purchase decisions and gaining interest and engagement. It can be important for retailers to provide an environment that extends this service to consumers. Training employees in wine knowledge is vital as they form the frontline between the wine purchase and the consumers. This service comes with a cost that is usually passed on to consumers and it is of interest to determine consumer willingness to absorb this cost. The primary objectives of the study are twofold: (1) to determine which factors affect consumers' willingness to pay an additional 'premium' price for organic wines benefits, and (2) to determine which factors affect consumers' willingness to pay a premium for the expert services that retail wine stores provide in increasing consumer wine knowledge generally including the health and environmental considerations of organic wines. An online survey was carried out in all the states and territories of Australia. Respondents were obtained from IMPACTLIST mailing list by random selection of list members that met the pre-requisite criteria. The potential respondents were emailed a questionnaire through the Adelaide Qualtrics online data collection software. The Stata 12 statistical software was used to analyse the sample and variable frequency statistics, factor analysis of the variables used for the regression model and the ordered probit regression and marginal effect analyses. On average, the premiums or willingness to pay (WTP) respondents indicated were approximately 23% for both environmental (WTPe) and health (WTPh) benefits. The expert service provision is usually free or nonexistent in retail stores; therefore no price reference exists for the base price and was assumed to be $0.00. For the expert service of the sales outlets (WTPs), respondents indicated WTP of $0.60. The proposed hypotheses were tested using the ordered probit model and all except two were accepted. The social demographic variables presented a mixed outcome. Overall for WTPe, consumers' knowledge of organic wine was found to be significant, and will determine the WTPe of organic wines. The marginal effect of knowledge indicated that the probability of paying $0.00 premium for environmental benefit decreased as the knowledge of consumers about organic wine increased. For WTPh, the relationship between knowledge and WTP was similar in direction to WTPe but different in magnitude. The consumers' motive indicated negative significance to WTPe and was not significant but positive for WTPh. The consumer attitude was positive and significant in WTPe and WTPh and an increase in the consumers' attitude decreases the unwillingness to pay premium for both environmental and health benefits. However, the consumer perceived risk was negative and significant in WTPe and WTPh. The consumers' perceived risk was not significant in determining WTPs. For WTPe, WTPh and WTPs, risk reduction strategy was positive and significant in determining WTP. The study further shows that 66.0% of respondents had purchased organic wine prior to the survey. However, questions about their knowledge of the environmental and health considerations associated with organic wines indicated that most consumers were lacking in organic product knowledge. This implies that sensitisation and enlightenment programs that are geared toward these factors may be effective in helping consumers move toward more organic wine consumption. From this study, it is of note that the environmental and health attributes weigh differently in the consumers' mind, and this influences their willingness and the amount of premium to be paid. The study acknowledges this and measured the WTP a premium for these attributes instead of the product itself. It was found that more consumers are willing to pay for the health attribute than an environmental one, and would pay somewhat higher premium for the former. It is the study recommendation that the distinctive attributes of the organic product should be used to measure consumer WTP rather than the present situation, in which organic wines are considered a commodity. Another contribution is the investigation of the WTP a premium for expert service provided by retail sale outlets. Previous studies emphasise the importance of service in differentiating retail sale outlets and creating customers' relationships. This study investigates and measures consumers' WTP for expert service provision in Australia and the factors that impact on consumers' need for expert service.

Author: Karen MacNeil
Publisher: Workman Publishing Company
ISBN: 0761187154
Category : Cooking
Languages : en
Pages : 2408

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Book Description
No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.

Author: António M. Jordão
Publisher: BoD – Books on Demand
ISBN: 9535138332
Category : Technology & Engineering
Languages : en
Pages : 386

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Book Description
The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.