Consumer perception and behaviour related to low-alcohol wine: do people overcompensate?
| Autor: | Tamara Bucher, Eveline Frey, Magdalena Wilczynska, Kristine Deroover, Simone Dohle |
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| Rok vydání: | 2020 |
| Předmět: |
Adult
Male 0301 basic medicine Alcohol Drinking media_common.quotation_subject Medicine (miscellaneous) Wine Alcohol Health benefits 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Environmental health Perception Humans Medicine media_common Drinking behaviour 030109 nutrition & dietetics Nutrition and Dietetics Ethanol business.industry Public Health Environmental and Occupational Health Taste Perception 04 agricultural and veterinary sciences Consumer Behavior Middle Aged 040401 food science chemistry White Wine Low alcohol wine Female Wine tasting business Research Paper |
| Zdroj: | Public Health Nutr |
| ISSN: | 1475-2727 1368-9800 |
| DOI: | 10.1017/s1368980019005238 |
| Popis: | Objective:Compared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences consumption.Design:Randomised controlled trial (RCT).Setting:Participants were invited to a wine tasting and randomised into one of the three conditions: they either tasted a ‘new white wine’ (12·5 % alcohol content), a ‘new low-alcohol white wine’ (8·0 % alcohol content) or they tasted the low-alcohol wine but were not aware that the wine was reduced in alcohol (low-alcohol, blinded).Participants:Ninety participants (42 % male, mean age = 41 (sd 14) years).Results:Mean comparisons showed similar ratings for the low-alcohol conditions and the standard alcohol condition (mean > 5·6/7). The mean consumed amount across all conditions did not differ (162 (sd 71) ml, (F2,86 = 0·43, P > 0·05)), hence people who tasted the low-alcohol wine consumed approximately 30 % less alcohol. However, participants were willing to pay more for the normal wine compared with the low-alcohol wine, (F2,87 = 3·14, P < 0·05).Conclusions:Participants did not alter their drinking behaviour in response to the reduced alcohol content, and the low-alcohol wine was perceived positively. There might be an emerging market potential for wine of reduced alcohol content, but consumers may not be willing to pay the same price as for the standard wine. |
| Databáze: | OpenAIRE |
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