Segmentation and drivers of wine liking and consumption in US wine consumers

International Journal of Wine Research

Volumn 6, Issue , 2014, Pages 9-19

  Pickering, Gary J ^a   Jain, Arun K ^b   Bezawada, Ram ^b  

^a BROCK UNIVERSITY   (Canada)

^b UNIVERSITY AT BUFFALO   (United States)

Author keywords

Adventurousness; Market segmentation; PROP; Taste genetics; Wine expertise; Wine liking

Indexed keywords

EID: 84988423463     PISSN: None     EISSN: 11791403     Source Type: Journal    
DOI: 10.2147/IJWR.S70958     Document Type: Article

References (51)

1. World Health Organization. Global Status Report on Alcohol and Health. Geneva, Switzerland: WHO Press, World Health Organization; 2011.
2. McGovern PE, Zhang J, Tang J, et al. Fermented beverages of pre-and proto-historic China. Proc Natl Acad Sci U S A. 2004;101: 17593-17598.
3. Wine Institute. 2012 Wine Sales in US Reach New Record: Record California Winegrape Crop to Meet Surging Demand; 2013. Available from: http://www.wineinstitute.org/resources/pressroom/04082013. Accessed October 7, 2013.
4. Berry A. The World of Wine: What's Trending this Spring; 2013. Available from: http://style.time.com/2013/03/07/the-world-of-wine-whats-trending-this-spring/#ixzz2h5S6mDZm. Accessed October 7, 2013.
5. Gallop. Gallup Poll: The US Wine Market-Impact Databank Review and Forecast, 2012 ed; 2012: Table 9-1, p. 530.
6. Thach L. Trends in the US Wine Industry in 2013 -Cautiously Zoptimistic; 2013. Available from: http://lizthach.wordpress.com/2013/01/19/. Accessed October 9, 2013.
7. Hollebeek LD, Sara RJ, Roderick JB, Balemi A. The influence of involvement on purchase intention for new world wine. Food Qual Prefer. 2007;18:1033-1049.
8. IFIC. Food and Health Survey: Consumer Attitudes Towards Food Safety, Nutrition and Health. Cambridge, MA: IFIC; 2011.
9. Thompson KE, Vourvachis A. Social and attitudinal influences on the intention to drink wine. Int J Wine Mark. 1995;7(2):35-45.
10. Hayes JE, Allen AL, Bennett SM. Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS). Food Qual Prefer. 2013;28:36-44.
11. Pickering GJ, Cullen CW. The influence of taste sensitivity and adventurousness Generation Y's liking scores for sparkling wine. Proceedings of the Fourth International Conference of the Academy of Wine Business Research; July 17-19, 2008; Siena, Italy; 2008.
12. Hayes JE, Keast RSJ. Two decades of supertasting: where do we stand? Physiol Behav. 2011;104(5):1072-1074.
13. Hayes JE, Bartoshuk LM, Kidd JK, Duffy VB. Supertasting and PROP bitterness depends on more than the TAS2R38 gene. Chem Senses. 2008;33:255-265.
14. Pickering GJ, Robert G. Perception of mouthfeel sensations elicited by red wine is associated with sensitivity to 6-n-propylthiouracil (PROP). J Sens Stud. 2006;21:249-265.
15. Pickering GJ, Simunkova K, DiBattista D. Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil). Food Qual Prefer. 2004;15:147-154.
16. Pickering GJ, Moyes A, Bajec MR, Decourville N. Thermal taster status associates with oral sensations elicited by wine. Aust J Grape Wine Res. 2010;16:361-367.
17. Hayes JE, Sullivan BS, Duffy VB. Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking. Physiol Behav. 2010;100:369-380.
18. Lee Y-M, Prescott J, Kim KO. PROP taster status and the rejection of foods with added tastants. Food Sci Biotechnol. 2008;17:1066-1073.
19. Prescott J, Soo J, Campbell H, Roberts C. Responses of PROP taster groups to variations in sensory qualities within foods and beverages. Physiol Behav. 2004;82:459-469.
20. Pickering GJ, Jain AK, Bezawada R. Super-tasting gastronomes? Taste phenotype characterization of foodies and wine experts. Food Qual Prefer. 2013;28:85-91.
21. Frost MB, Noble AC. Preliminary study of the effect of knowledge and sensory expertise on liking for red wines. Am J Enol Vitic. 2002;53:275-284.
22. Parr WV, Heatherbell D, White KG. Demystifying wine expertise: olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges. Chem Senses. 2002;27:747-755.
23. Parr WV, White KG, Heatherbell DA. Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage? Food Qual Prefer. 2004;15:411-420.
24. Hayes JE, Pickering GJ. Wine expertise predicts taste phenotype. Am J Enol Vitic. 2012;63:80-84.
25. Perrouty JP, d'Hauteville F, Lockshin L. The influence of wine attributes on region of origin equity: an analysis of the moderating effect of consumer's perceived expertise. Agribusiness. 2006; 22(3):323-341.
26. D'Alessandro S, Pecotich A. Evaluation of wine by expert and novice consumers in the presence of variations in quality, brand and country of origin cues. Food Qual Prefer. 2013;28:287-303.
27. Johnson TE, Bastian SE. What does Australian wine consumers' wine expertise reveal about their wine purchasing and consumption behaviour? Aust N Z Wine Ind J. 2008;23:24-30.
28. Ullrich NV, Touger-Decker R, O'Sullivan-Maillet J, Tepper BJ. PROP taster status and self-perceived food adventurousness influence food preferences. J Am Diet Assoc. 2004;104:543-549.
29. Lacey S, Bruwer J, Li E. The role of perceived risk in wine purchase decisions in restaurants. Int J Wine Bus Res. 2009;21:99-117.
30. Byrnes NK, Hayes JE. Personality factors predict spicy food liking and intake. Food Qual Prefer. 2013;28:213-221.
31. Zhao L, Kirkmeyer SV, Tepper BJ. A paper screening test to assess genetic taste sensitivity to 6-n-propylthiouracil. Physiol Behav. 2003;78(4-5):625-633.
32. Drewnowski A, Kristal A, Cohen J. Genetic taste responses to 6-n-propylthiouracil among adults: a screening tool for epidemiological studies. Chem Senses. 2001;26(5):483-489.
33. Bartoshuk LM, Duffy VB, Green BG, et al. Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching. Physiol Behav. 2004;82:109-114.
34. Duffy VB, Lanier SA, Hutchins HL, Pescatello LS, Johnson MK, Bartoshuck LM. Food preference questionnaire as a screening tool for assessing dietary risk of cardiovascular disease within health risk appraisals. J Am Diet Assoc. 2007;107:237-245.
35. Duffy VB, Hayes JE, Sullivan BS, Faghria P. Surveying food and beverage liking a tool for epidemiological studies to connect chemosensation with health outcomes. Ann N Y Acad Sci. 2009;1170:558-568. [International Symposium on Olfaction and Taste].
36. Impact. The US Wine Market-IMPACT Databank Review and Forecast. New York, NY: M Shanken Communications, Inc.; 2012.
37. Spawton T. Marketing planning for wine. Eur J Mark. 1991;25:6-48.
38. Hall J, Winchester M. What's really driving wine consumers? Aust N Z Wine J. 2000;20:68-72.
39. Thomas A, Pickering GJ. Behavioural segmentation: a New Zealand wine market application. J Wine Res. 2004;14:127-138.
40. Bruwer J, Lia E, Reid M. Segmentation of the Australian wine market using a wine-related lifestyle approach. J Wine Res. 2002;13: 217-242.
41. Thach L. Wine for breakfast: exploring wine occasions for Gen Y. Proceedings of the 6th AWBR International Conference; 2011; Bordeaux Management School, BEM, France.
42. Lockshin L, Spawton A, Macintosh G. Using product, brand, and purchasing involvement for retail segmentation. J Retail Consum Serv. 1997;4(3):171-183.
43. Quester P, Smart JG. The influence of consumption situation and product involvement over consumers use of product attributes. J Consum Mark. 1998;15(3):220-238.
44. Lockshin L, Jarvisa W, d'Hauteville F, Perrouty J-P. Using simulations from discrete choice experiments to measure consumer sensitivity to brand, region, price, and awards in wine choice. Food Qual Prefer. 2006;17(3-4):166-178.
45. Lockshin L, Quester P, Spawton T. Segmentation by involvement or nationality for global retailing: a cross national comparative study of wine shopping behaviours. J Wine Res. 2001;12(3):223-236.
46. Bruwer J. The love affair of generation-X consumers with the winery tasting room. Aust N Z Grapegrow Winemak. 2004;491:19-24.
47. Thomas A, Pickering GJ. X-it: Gen-X and older wine drinker comparisons in New Zealand. Int J Wine Mark. 2005;17(2):30-48.
48. Duffy VB, Davidson AC, Kidd JR, et al. Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake. Alcohol Clin Exp Res. 2004;28(11):1629-1637.
49. Lanier SA, Hayes JE, Duffy VB. Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates. Physiol Behav. 2005;83:821-831.
50. Hayes J, Grenga A, Swift R. Possible sex effects in the relationship between alcohol intake and sweet food reward. 8th Pangborn Sensory Symposium; 2009; Florence, Italy.
51. Mueller S, Szolnoki G. The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: consumers differ in their responsiveness. Food Qual Prefer. 2010;21: 774-783.