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…

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Preliminary results of water status and metabolite content of three new crossbreed winegrape genotypes

This study presents the preliminary results obtained in 2022, of the evaluation of three new crossbreed winegrape genotypes and their parental varieties, grown under controlled irrigation (60% ETc) and rainfed conditions in a wine-growing area with scarcity of water and high temperatures (Murcia, southeast Spain). The genotypes MC16 and MC80 were obtained from crosses between the varieties ‘Monastrell’ and ‘Cabernet Sauvignon’, and MS104 from crosses between ‘Monastrell’ and ‘Syrah’ [1]. The objective of this study was to analyse the physiological response and vegetative development of the 6 genotypes under the two irrigation conditions, and to study their effect on the content of soluble sugars and chlorophyll in the leaf.

Agronomic behavior of three grape varieties in different planting density and irrigation treatments

In the O Ribeiro Denomination of Origin, there is a winemaking tradition of growing vines under a high-density plantation framework (8,920 vines/ha) and maintaining its vegetative cycle under rainfed conditions.
Currently, viticulture is advancing to plantation frames in which the density is considered medium (5,555 vines/ha), thus allowing mechanized work to be carried out for vineyard management operations. Although, the application of irrigation applied proportionally to the needs of the vegetative cycle of the vine, is a factor that increasingly helps a good development of the vine compared to the summer period, with increasingly uncertain weather forecasts.

Anthocyanin content and composition of Merlot grapes under temperature and late pruning conditions 

One of the main aspects of Climate Change is the increase of temperatures during summer and grape maturity period. Physiological processes are influenced by these high temperatures and result in grapes with higher sugar concentration, less acidity and less anthocyanin content among other quality changes. One strategy to deal with the climate change effects is the implementation of late winter pruning to alter the effect of high temperatures during key periods by delays in maturity time.

Effects of heat and water stress on grapevine health: primary and secondary metabolism

Grapevine resilience to climate change has become one of the most pressing topics in the Viticulture & Enology field. Vineyard health demands understanding the mechanisms that explain the direct and indirect interactions between environmental stressors. The current climate change scenario, where drought and heat-wave are more frequent and intense, strongly demands improving our knowledge of environmental stresses. During a heatwave, the ambient temperature rises above the plant’s average tolerance threshold and, generally, above 35 oC plant’s adaptation to heat stress is activated.