terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Acceptability of canned wines: effect of the level of involvement of consumers and type of wine

Acceptability of canned wines: effect of the level of involvement of consumers and type of wine

Abstract

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

A total of 127 wine consumers from La Rioja and surroundings participated (traditional wine region). Each consumer evaluated the quality and liking of two young wines (white and red). Each wine was presented in duplicate, but with two different information: “wine in bottle” and “wine in can”. In addition, consumers described the samples using the RATA method. Finally, the involvement of the participants in wine was evaluated through 23 items in a Likert scale. [1]

Four groups of consumers with low (n=16), low-intermediate (n=35), intermediate-high (n=50) and high (n=26) levels of involvement were identified. A two-way ANOVA was calculated for each type of wine (white or red) with level of involvement of the judges and packaging as fixed factors. Consumers with the highest level of involvement perceived canned white wines as lower in quality, and they were less preferred, as they perceived them as more alcoholic and bitter than bottled wines. For red wines, the canned sample was perceived lower in quality, and less preferred than bottled wine regardless of the level of consumer involvement as the wine was perceived with higher notes of reduction (rotten eggs, rubbish) and undergrowth (mouldy).

In overall results show that average traditional wine consumer (except for highly involved) would accept white wines in cans, while they show lower tolerance to canned red wines in comparison to bottled wine.

References

1) Oyinseye P. et al. (2022) Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement. Food Qual. Pref., 98: 104536.

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

C. Martínez Rodríguez1, M. González-Hernández1, C. Castillo Rio1*, P. Fernández-Zurbano1, D. Valentin2, M.  Sáenz-Navajas1

1Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja). Departamento de Enología, Logroño, La Rioja, Spain
2Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France

Contact the author*

Keywords

cognitive, perception, alternative packaging, quality perception

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Development and validation of a free solvent UHPLC/MS-MS method to analyse melatonin and its precursors in Spanish commercial wines  

Melatonin is a bioactive compound present in foods and beverages such as wines. During alcoholic fermentation, yeast transforms tryptophan into certain indole compounds, including melatonin. This paper aims to develop and validate a free solvent analytical method by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC/MS-MS) to determine melatonin and its precursors (L-tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 5-hydroxytryptophan, and 3- indoleacetic) that appropriately prevent the matrix effect.

Read More

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Read More

Implications of the nature of organic mulches used in vineyards on grapevine water status, yield, berry quality and biological soil health  

Climate emergency is going to affect the agricultural suistainability, wine grapes being probably one of the crops more sensitive to environmental constraints. In this context, mitigation strategies such as the revalorization of agricultural wastes are paramount to cope with the current challenges. The use of organic mulches has been reported to reduce soil water evaporation and improve vine water status, reduce soil erosion, and increase soil organic matter with little impact on berry quality. However, less is known about their effects on the microbiote of vineyards.

Read More

Yeast mannoprotein characterization and their effect on Oenococcus oeni and malolactic fermentation

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

Read More

High-throughput screening of physical-mechanical berry skin traits facilitates targeted selection of breeding material with resistance to Botrytis bunch rot and grape sunburn

The ongoing climate change implies an increasing mean air temperature, which is signified by weather extremes or sudden changes between drought and local heavy rainfalls. These changing conditions are especially challenging for the established grapevine varieties growing under cool climate conditions due to an increased risk for fungal diseases like downy mildew (DM) and Botrytis bunch rot (BBR) as well as for grape sunburn. To meet that demand, the scope of most grapevine breeding programs is the selection of mildew fungus-resistant and climatic adapted grapevines with balanced, healthy yield and outstanding wine quality.

Read More