Consumer perception and preferences regarding grape varieties resilient to climate change

Abstract

Innovative solutions have been developed for winemakers to adopt in their cultivation practices [1]. Two of the implementations addressed in this study are the use of strains adapted to arid climates (AAC) and the use of varieties resistant to fungal diseases (PIWIs). Both not only allow adaptation to current climatic conditions but also reduce the environmental impact of viticulture [2] and could contribute to creating a competitive advantage in the wine market [3].

249 consumers answered an online survey assessing the degree of acceptance of alternative varieties in order to mitigate the effects of climate change. The questionnaire was divided into two phases, one without and another with detailed information about the varieties. Subjective knowledge, support to produce wines made from these alternative grape varieties compared to conventional ones (CON), purchase intention and acceptance level attributes were taken into account. Additionally, consumer neophobia toward emerging trends in wine was considered.

On the other hand, a Home-Use Test (HUT) with 71 participants evaluated the sensory acceptance of a set of 10 wines made with studied varieties. For the interpretation of the data, analysis of variance on the variables contemplated was used.

It was observed that the higher the level of subjective knowledge and the lower the level of neophobia, the more consumers tended to accept the varieties studied (p < 0.05).

Acceptance levels varied significantly, with conventional varieties (CON) being the most accepted, followed by PIWIs, and finally AACs (p < 0.01). This preference pattern aligned with purchase willingness and support for winemaking with these varieties. Additionally, providing information significantly increased consumer acceptance for all types of varieties (p < 0.01).

Regarding sensory acceptance from the HUT test (carried out without information), there is a contrast with the levels of acceptance obtained in the online questionnaire, since PIWIs were more accepted than ACAs and CONs (p < 0.01).

Consumer preferences, as assessed through an online questionnaire, indicated a higher acceptance towards conventional varieties, followed by PIWIs and ACA varieties. However, findings from HUT revealed that, in a blind tasting context, PIWIs were the most preferred option, highlighting their potential as a strategic and innovative alternative for the wine sector.

References

[1] van Leeeuwen, C., Roby, J. P. & Ollat, N. (2019). Vine and Wine: IVES Technical Reviews.

[2] Mian, G., Nassivera, F., Sillani, S. & Iseppi, L. (2023). Sustainability, 15(1), 390.

[3] Pomarici, E. & Vecchio, R. (2019). Will sustainabilityshape the future wine market? Wine Econ. Policy, 8 (1), 1-4