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Consumer preferences for different red wine styles and repeated exposure effects

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEMPERE, Sophie
IDREF: 154752258
hal.structure.identifierGroupe de Recherche en Economie Théorique et Appliquée [GREThA]
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPERES, Stephanie
ORCID: 0000-0002-4841-7150
IDREF: 121334236
hal.structure.identifierGroupe de Recherche en Economie Théorique et Appliquée [GREThA]
dc.contributor.authorFUENTES ESPINOZA, Alejandro
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDARRIET, Philippe
IDREF: 077788834
hal.structure.identifierGroupe de Recherche en Economie Théorique et Appliquée [GREThA]
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGIRAUD-HERAUD, Eric
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPONS, Alexandre
dc.date.accessioned2020-03-04T14:51:26Z
dc.date.available2020-03-04T14:51:26Z
dc.date.issued2019
dc.identifier.issn0950-3293en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/3715
dc.description.abstractEnAs the complexity of wine flavor is strongly linked with grape quality, depending on grape-growing practices and winemaking procedures, winemakers are concerned to anticipate some stabilization of consumer preferences for specific, intrinsic, wine characteristics. The objective of our experiment was to compare the impact of tasting wine over time at home, with first impressions in a single tasting session under laboratory conditions on the preference for certain types of premium red Bordeaux wines available on the market. To assess the consistency of evaluation at home, half of the participants tasted two contrasting wines (fresh/jammy fruit, low/high alcohol) on several occasions. In both cases, traditional sensory analysis and experimental economic techniques were applied to evaluate the preferences of French consumers (N = 184) and their willingness to pay. This observation of the effect of repeated exposure to wines with high alcohol levels (15% vol.), marked by jammy fruit flavors, on the stability of appreciation of these wines clearly revealed the fragility of short-term preferences and the importance of giving consumers time to evaluate wines in a familiar atmosphere.
dc.language.isoENen_US
dc.subject.enAroma
dc.subject.enConsumer evaluation
dc.subject.enExperimental market
dc.subject.enSensory analysis
dc.subject.enWine
dc.title.enConsumer preferences for different red wine styles and repeated exposure effects
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodqual.2018.12.009
dc.subject.halEconomie et finance quantitative [q-fin]en_US
dc.subject.halÉconomie et finance quantitative [q-fin]
bordeaux.journalFood Quality and Preferenceen_US
bordeaux.page110-116en_US
bordeaux.volume73en_US
bordeaux.hal.laboratoriesGroupe de Recherche en Economie Théorique et Appliquée (GREThA) - UMR 5113en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.identifierhal-02624045
hal.version1
hal.date.transferred2021-01-20T14:12:07Z
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Quality%20and%20Preference&rft.date=2019&rft.volume=73&rft.spage=110-116&rft.epage=110-116&rft.eissn=0950-3293&rft.issn=0950-3293&rft.au=TEMPERE,%20Sophie&PERES,%20Stephanie&FUENTES%20ESPINOZA,%20Alejandro&DARRIET,%20Philippe&GIRAUD-HERAUD,%20Eric&rft.genre=article


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