International Journal of Wine Business Research最新文献

{"title":"The impact of hop origin information on the sensory and hedonic evaluation of highly involved consumers of craft beer","authors":"Alvaro Luis Lamas Cassago, Mateus Manfrin Artêncio, D. Contin, Beatriz Costa de Souza, Guilherme Silva Dias, Leonardo Gobbo Neto, Janaina de Moura Engracia Giraldi, F. D. da Costa","doi":"10.1108/ijwbr-02-2023-0010","DOIUrl":"https://doi.org/10.1108/ijwbr-02-2023-0010","url":null,"abstract":"\u0000Purpose\u0000This paper aims to explore the impact of the origin of hops on the sensory and hedonic evaluation of highly involved craft beer consumers.\u0000\u0000\u0000Design/methodology/approach\u0000Data was collected through a between-subject tasting experiment, where the origin of hop was manipulated (imported vs locally grown). The craft beer samples used in the experiment were produced using hops of similar age but grown in two distinct places: USA (imported hop) and in the city of Ribeirão Preto, Brazil, where the experiment was conducted (locally grown hop). The sensory and hedonic evaluations of highly involved craft beer consumers (n = 100) were collected after tasting the samples.\u0000\u0000\u0000Findings\u0000The origin of hop proved to be significant in affecting participants’ sensory and hedonic evaluations. It was observed that women were more sensitive than men to the origin information: when information was given, differences were found only on men’s scores of dryness/astringency; while in women, significant differences were found not only in dryness/astringency, but also in bitterness and refreshing, which are important attributes in the sensory profile of craft beer. It was also confirmed the effect of localness in hop cultivation, once men’ and women’s scores on liking were higher for the sample brewed with locally grown hop.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first work using craft beer brewed with hops cultivated in Brazil and a sample of Brazilian craft beer consumers, therefore, providing a significant contribution to the field of consumer behavior. Furthermore, it adds to the discussion on sex-/gender-related differences regarding sensory expectation and perception of foods.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49654243","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}

{"title":"Shrinking the market space: consumer (overlapping) preferences for organic wines and three alternative competitors","authors":"R. Vecchio, D. Toccaceli, A. Pacciani, C. Cavallo, Gerarda Caso","doi":"10.1108/ijwbr-10-2022-0034","DOIUrl":"https://doi.org/10.1108/ijwbr-10-2022-0034","url":null,"abstract":"\u0000Purpose\u0000The scenario of clean wines is rather articulated, and many consumers perceive diverse types of wines as a homogeneous category, not actually related with the true characteristics of the products. Additionally, most often, individuals turning to these wines are driven either by health concerns or environmental consciousness or by curiosity. The purpose of this study is to understand whether there are differences in monetary preferences for four distinct clean labels and to analyze the level of interest of diverse market segments of regular wine consumers for this specific category of wines.\u0000\u0000\u0000Design/methodology/approach\u0000This study applied a computer-assisted Web interviewing technique. A survey was administrated in mid-September 2021 by a professional panel provider to a quota-based sample (N = 1,113) of Italian regular wine consumers. Individual willingness-to-pay (WTP) for red wines carrying different claims (organic, natural, low-sulfites and no-additives) and a conventional counterpart were collected. Clean wines’ WTP were subsequently used for hierarchical clustering.\u0000\u0000\u0000Findings\u0000Among the clean labels presented, respondents reported a higher WTP for organic wine. Cluster analysis yielded three actionable segments: “Easygoing wine enjoyers” (63.7%), “Convenience drinkers” (13.4%) and “Clean wine passionate” (23%). The latter reveals high preferences for all the investigated clean wines.\u0000\u0000\u0000Research limitations/implications\u0000Sociodemographics and wine-related characteristics of regular wine consumers particularly interested in clean wines are depicted in this study; further analysis should delve on the core drivers of individual preferences.\u0000\u0000\u0000Practical implications\u0000Wineries should consider the heterogeneous interest of regular wine consumers for clean wines, developing tailored strategies for specific market segments. Stakeholders interested in safeguarding consumers should carefully monitor the landscape of different clean claims entering the wine market.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, no previous study has simultaneously analyzed regular wine consumers’ preferences for the four types of clean labels.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45727339","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}

{"title":"The quality of the Argentinean Malbec and the weather in the Mendoza region","authors":"V. Charlin, Arturo Cifuentes","doi":"10.1108/ijwbr-10-2022-0036","DOIUrl":"https://doi.org/10.1108/ijwbr-10-2022-0036","url":null,"abstract":"\u0000Purpose\u0000The climate in Mendoza is significantly different from the climate in most global wine-making regions. This paper aims to explore the relationship between the quality of the Malbec wine from the Mendoza region and its weather.\u0000\u0000\u0000Design/methodology/approach\u0000This study uses a multivariate regression model with fixed effects to assess how weather variations relate to wine quality. The Wine Spectator ratings are used as a measure of wine quality and to build a longitudinal data set of Malbec wine ratings from 1995 to 2020. The weather is described with several variables based on temperature, rainfall, humidity and cloudiness data from the Mendoza region. The model controls for wineries which are treated as fixed effects.\u0000\u0000\u0000Findings\u0000The results of this study indicate that the weather has a modest explanatory power when it comes to the quality of Mendoza’s Malbec. Additionally, the analyses show that the wineries are more important than the weather to explain quality differences in the wines. These findings are in agreement with previous studies carried out in regions with stable weather such as California and Australia.\u0000\u0000\u0000Practical implications\u0000The quality of Mendoza’s Malbec depends more on the winery of origin than the year-to-year weather variations. Therefore, consumers should focus more on the winery and less on the vintage when making purchasing decisions. Additionally, given the relevance of the winery in relation to quality, the findings of this study indicate that future research efforts should focus on directly linking the wine ratings to quality-drivers behind the winery effects.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study that explores the relationship between wine quality assessed through wine ratings and the weather in the Mendoza (Argentina) region. Most such studies have been done in connection with northern hemisphere wines.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46433350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Strategic utilization of terroir in Japanese sake industry","authors":"Kuo-Che Tseng, Yasuyuki Kishi","doi":"10.1108/ijwbr-12-2022-0048","DOIUrl":"https://doi.org/10.1108/ijwbr-12-2022-0048","url":null,"abstract":"\u0000Purpose\u0000With the ongoing industrial transformation of the Japanese sake industry and the continuous growth of exports in recent years, terroir, one of the core concepts in the wine culture, has been strategically used in the sake industry. Therefore, as an essential investigation, the purpose of this study is to elucidate when, how and why terroir has been used in the sake industry. This study starts with the research question: When, how and why has terroir come to be used strategically in the sake industry?\u0000\u0000\u0000Design/methodology/approach\u0000This study investigates the use of terroir in the Japanese sake industry, examining all 196 newspapers that referenced terroir from 1998 to 2022, sourced from the renowned newspaper database Nikkei Telecom 21. This study’s outcomes have been visualized through categorization work and text mining.\u0000\u0000\u0000Findings\u0000In this study, the use of terroir in the Japanese sake industry has gained significant momentum since 2015, with a remarkable surge observed in the 2020s. With the continuous growth in sake exports, industry players such as sake brewers are strategically structuring terroir to reinforce the authenticity of the brewing process, emphasizing the uniqueness of natural elements, such as water, sake rice and the natural environment. These findings highlight the critical role of terroir in the Japanese sake industry’s added value expansion.\u0000\u0000\u0000Originality/value\u0000This study provides objective insights regarding the recent industrial transformation for the practical sake industry, such as sake exporters and distributors. Additionally, this study enables the wine industry’s audience to understand the sake industry’s evolution in terms of wine culture.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43108189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Examining motivations and challenges of black wine entrepreneurs using the push–pull theory of entrepreneurship","authors":"Monique L. Bell, Liz Thach, Fiona Fang","doi":"10.1108/ijwbr-07-2022-0026","DOIUrl":"https://doi.org/10.1108/ijwbr-07-2022-0026","url":null,"abstract":"\u0000Purpose\u0000The two major entrepreneurial motivations of being “pushed” or “pulled” to start a business have been frequently explored in the entrepreneurship literature. In the global wine industry, thousands of small entrepreneurial wine businesses are flourishing, but few have been started by Black entrepreneurs. What is missing from the research is an exploration of the motivations of these entrepreneurs and what the industry can do to encourage the entrance of more minority entrepreneurs. The purpose of this study is to apply push–pull theory to better understand the motivations and challenges of what prompts Black entrepreneurs to start and succeed in the wine industry.\u0000\u0000\u0000Design/methodology/approach\u0000This exploratory study uses a qualitative methodology of 42 in-depth interviews with US Black winemakers, retailers, and other wine business owners conducted over Zoom. The data were analyzed using Otter software and a thematic coding process for 2,120 pages of rich text.\u0000\u0000\u0000Findings\u0000Findings included 12 motivation themes and 12 challenges for Black wine entrepreneurs, with more emphasis on “push” versus “pull” motivation factors. Many of these entrepreneurs were “pushed” to participate in the industry to create a more inclusive space for Black wine consumers and to create opportunities for other Black professionals and minorities in the industry. Managerial implications include solutions for more inclusive marketing and workplace culture.\u0000\u0000\u0000Originality/value\u0000This study contributes to push–pull theory by offering a unique perspective on the motivations of Black wine entrepreneurs, as well as being the first study, to the best of the authors’ knowledge, to focus on this issue.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48083352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Puzzle of Wine Price in Restaurants","authors":"F. Livat, H. Remaud, Anne McHale","doi":"10.26813/001c.74106","DOIUrl":"https://doi.org/10.26813/001c.74106","url":null,"abstract":"There is large variation amongst food service operators in pricing wine, and many questions remain about how wine is priced and what objectives are used to determine wine price in restaurants. In this essay-style article, we examine the practices that the industry have adopted when pricing wine in restaurants. Beyond the basic rule of thumb – applying proportionally smaller mark-up to higher-priced wines –, pricing can be driven by the market, customer or competition. The restaurant’s characteristics as well as institutional and environmental factors can influence the price of wine at restaurants.","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75900857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of MCDM using PROMETHEE II for evaluation of wine tourism services","authors":"Kettrin Farias Bem Maracajá, Vanessa Batista Schramm, F. Schramm, V. Valduga, Jaiany Rocha Trindade","doi":"10.1108/ijwbr-07-2022-0025","DOIUrl":"https://doi.org/10.1108/ijwbr-07-2022-0025","url":null,"abstract":"\u0000Purpose\u0000The purpose of this paper is to apply PROMETHEE II, a multicriteria decision-making method, to evaluate wineries, aiming to support the tourist’s decision regarding an online recommendation system on which wineries to prioritise visiting.\u0000\u0000\u0000Design/methodology/approach\u0000This study was divided into four phases: literature review, which aimed to identify a list of criteria related to the quality of services offered by wineries in specialised literature; validation of the categories and criteria with specialists in the field of wine tourism using a questionnaire with questions based on the stage of the research; multicriteria evaluation of wineries using PROMETHEE II method which was adjusted to the model through a pre-test with ten specialist professionals from different states (Rio Grande do Sul, Santa Catarina, Paraná, São Paulo and Pernambuco); and validation of the model with one decision-maker representing each winery in Rio Grande do Sul, Brazil, and a decision-making expert who is familiar with all the wineries.\u0000\u0000\u0000Findings\u0000These findings reveal various scenarios based on different criteria that wine tourists may consider, with emphasis on the terroir of the region, extensive tasting, picnics in the vineyards and improvement in the development of wine tourism with a night harvest. The core of wine tourism services is based on 12 dimensions: waiting for the service, ease of purchase, opening hours, price, winery landscape, variety of products, local cuisine, quality of tasted products, access to the winery, tourist facilities, sustainable products and hygiene installation.\u0000\u0000\u0000Originality/value\u0000This research contributes to the literature by demonstrating the applicability of multicriteria tools to solve wine tourism services based on the tourist perspective of the service. Still, this paper proposes that it be applied to other case studies.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43537595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CHARACTERISTICS of an ENGAGING VIRTUAL WINE TASTING","authors":"Terry Lease, Kelly N. Bodwin, Tricia H. Conover","doi":"10.26813/001c.72984","DOIUrl":"https://doi.org/10.26813/001c.72984","url":null,"abstract":"Wine tasting rooms in the United States play an important role in the wine industry and the economic vitality of the regions that wine tourists visit, as wine tourists are generally well-educated and affluent, and they eagerly buy wine when they experience “pleasure” with their wine tourism experience (Bruwer & Rueger-Muck, 2019). When the COVID-19 pandemic forced many winery tasting rooms to shut down for months and operate under severe constraints once allowed to reopen, many wineries turned to virtual wine tastings to stay engaged with their consumers and attract new ones. This paper is an exploratory study of the features of a virtual wine tasting that participants in the U.S. find most engaging. We adopted the concept of winery tourism as a hedonic experience as the framework for our study of virtual wine tastings and apply the experiential view first applied to wine tourism by Bruwer and Alant (2009) to create an online survey employing the Best – Worst methodology first published by Finn and Louviere (1992). We collected 261 valid responses from people in the U.S. who participated in at least one virtual wine tasting. Using the classic agglomerative method, we performed unsupervised clustering on the raw survey response data to identify five main clusters of virtual wine tasting participant segments.","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79161802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The common agricultural policy subsidies and the technical efficiency of Hungarian wine farms","authors":"I. Fertő, Š. Bojnec","doi":"10.1108/ijwbr-09-2022-0032","DOIUrl":"https://doi.org/10.1108/ijwbr-09-2022-0032","url":null,"abstract":"\u0000Purpose\u0000The literature argues on ambiguous impacts of different types of the common agricultural policy (CAP) subsidies on farm technical efficiency (TE). The purpose of this paper is to estimate and analyse the TE and the impact of the CAP subsidies on the TE of wine farms in Hungary using the farm accountancy data network data set in the period 2013–2019.\u0000\u0000\u0000Design/methodology/approach\u0000The authors use stochastic frontiers analysis (SFA) models to estimate the TE scores for the Hungarian wine farms with four wine farm-level inputs in terms of agricultural land, labour, capital and intermediate consumption. The TE scores are explained by the CAP subsidies and economic wine farm size. The different SFA models were applied with robustness tests to investigate the drivers of the TE values of wineries.\u0000\u0000\u0000Findings\u0000Like for Hungarian farms in general, the distribution of the wine farm structure is a dual with a greater number of smaller wine farms and a smaller number of bigger wine farms. The agricultural land, capital and intermediate consumption are significantly positively associated with the wine farm TE. With higher capital intensity wine farm TE increase. The results imply that the CAP subsidies decrease the TE of the Hungarian wine farms, whereas economic farm size increase.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is one of the first specific efficiency studies on the wine sector in the Central and Eastern European region and the first one for Hungary to evaluate the TE at wine farm level and to assess the impact of CAP subsidies and economic farm size on wine farm (in)efficiency to apply production technologies and use farm resources. This study is among the first that applied the fixed-effects stochastic frontier model at the wine farm level to measure the drivers of the TE scores.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47992746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of social media celebrity endorsement on beer and wine purchase behaviour","authors":"Cristina Calvo-Porral, S. Rivaroli, Javier Orosa-González","doi":"10.1108/ijwbr-10-2022-0037","DOIUrl":"https://doi.org/10.1108/ijwbr-10-2022-0037","url":null,"abstract":"\u0000Purpose\u0000Celebrity endorsement is one of the most popular marketing communication tools that have been used by beverage companies to influence consumers’ behaviour, but little is known about the extent this communication strategy can be impactful and benefit alcoholic beverages like beer and wine. In this context, this study aims to examine whether and how social media celebrity endorsement influences consumers’ beer and wine purchase behaviour. Further, this study examines what are the characteristics of the celebrities that exert greater influence on beer and wine purchase behaviour.\u0000\u0000\u0000Design/methodology/approach\u0000Based on the source credibility and source attractiveness theoretical models, and on the match-up theory, a model of consumer purchase behaviour was proposed. Online celebrity endorsement was categorised as promoting either beer or wine, as well as beer and wine brands. Then, this model is empirically analysed through multiple group structural equation modelling on two samples of consumers who read online celebrity’s recommendations in Spain (beer = 280; wine = 277).\u0000\u0000\u0000Findings\u0000Findings indicate that celebrity’s recommendations exert a different influence pattern on consumer purchase behaviour depending on the product category: congruence is the most relevant variable in beer endorsement, whereas expertise is the most influencing factor in wine celebrity recommendations. Therefore, beer celebrity endorsers should be congruent with the product, whereas wine endorsers should be perceived as experts.\u0000\u0000\u0000Originality/value\u0000This study extends the literature on celebrity endorsement providing an empirical examination of the social media celebrity characteristics that influence consumer purchase behaviour of beer and wine, reporting interesting differences between these two alcoholic beverages.\u0000","PeriodicalId":46955,"journal":{"name":"International Journal of Wine Business Research","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43470559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}