Wine Economy and Consumption

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Wine, Spirits and Oenological Products".

Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 4597

Special Issue Editors


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Department of Law, Economics, Management and Quantitative Methods, University of Sannio, 82100 Benevento, Italy
Interests: corporate social responsibility; innovation; value creation; consumer behavior
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Department of Law, Economics, Management and Quantitative Methods, University of Sannio, 82100 Benevento, Italy
Interests: agrifood systems; innovation; sustainability; corporate social responsibility; value chains
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Law, Economics, Management and Quantitative Methods, University of Sannio, 82100 Benevento, Italy
Interests: agrifood; social responsibility; value creation; rural development policy
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Law, Economics, Management and Quantitative Methods, University of Sannio, 82100 Benevento, Italy
Interests: consumer behaviour; food marketing; corporate social responsibility
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The wine industry is one of the most significant industries worldwide, which sees, in some European countries (i.e., Italy, Spain, France), the largest producers (Maicas and Mateo, 2020). Over the last decade, the wine sector deeply changed, becoming highly competitive as well as an element of cultural identity in different wine countries (Stanco et al., 2020a; Mazzocchi et al., 2019).

On the demand side, there has been a strong evolution in wine consumption. Indeed, wine has moved from being a slightly differentiated good, included in the everyday diet, to a hedonic good, consumed at social occasions and representing a status symbol too (Carbone et al., 2021). Nowadays, consumers are more informed and aware of foods, relying on their purchasing decision in both intrinsic, such as taste and price, and extrinsic attributes, especially ethical, social, and environmental ones. Accordingly, consumers are more and more guided in their choices by product characteristics, such as geographical origin, environmental impact, and social consequences related to production processes (Stanco and Lerro, 2020; Pomarici and Vecchio, 2019).

In particular, several studies stated that consumers’ interest in sustainable wines has significantly increased, showing that consumers are willing to pay a price premium for wine certification that takes into account sustainable attributes, such as biodiversity protection, carbon and water footprint, and organic production (Mazzocchi et al., 2019; Plank and Teichmann, 2018; Schäufele and Hamm, 2017; Sogari et al., 2015).

On the supply side, many efforts have been devoted to a general quality improvement and product differentiation, in order to better meet new consumers’ demands, in particular with the adoption of sustainable innovations (Carbone et al., 2021; Stanco et al., 2020b).

Despite several contributions investigating wine economics and consumption, much remains to be considered. As a consequence, the study of the dynamics involving consumers and producers toward the wine sector will be the main subjects that this Special Issue will seek to better investigate.

References

Carbone, A. (2021). From Flasks to Fine Glasses: Recent Trends in Wine Economics. Italian Economic Journal, 7(2), 187-198.

Maicas, S., Mateo, J. J. (2020). Sustainability of wine production. Sustainability, 12(2), 559.

Mazzocchi, C., Ruggeri, G., Corsi, S. (2019). Consumers’ preferences for biodiversity in vineyards: A choice experiment on wine. Wine Economics and Policy, 8(2), 155-164.

Plank, A., Teichmann, K. (2018). A facts panel on corporate social and environmental behavior: Decreasing information asymmetries between producers and consumers through product labeling. Journal of Cleaner Production177, 868-877.

Pomarici, E., Vecchio, R. (2019). Will sustainability shape the future wine market?. Wine Economics and Policy8(1), 1-4.

Schäufele, I., Hamm, U. (2017). Consumers’ perceptions, preferences and willingness-to-pay for wine with sustainability characteristics: A review. Journal of Cleaner production147, 379-394.

Sogari, G., Corbo, C., Macconi, M., Menozzi, D., Mora, C. (2015). Consumer attitude towards sustainable-labelled wine: An exploratory approach. International Journal of Wine Business Research.

Stanco, M., and Lerro, M. (2020). Consumers’ Preferences for and Perception of CSR Initiatives in the Wine Sector. Sustainability, 12(13), 5230.

Stanco, M., Lerro, M., Marotta, G. (2020a). Consumers’ preferences for wine attributes: A best-worst scaling analysis. Sustainability, 12(7), 2819.

Stanco, M., Nazzaro, C., Lerro, M., Marotta, G. (2020b). Sustainable Collective Innovation in the Agri-Food Value Chain: The Case of the “Aureo” Wheat Supply Chain. Sustainability, 12(14), 5642.

Dr. Marcello Stanco
Prof. Dr. Giuseppe Marotta
Dr. Concetta Nazzaro
Dr. Marco Lerro
Guest Editors

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Published Papers (2 papers)

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Research

19 pages, 1458 KiB  
Article
Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective
by Gary J. Pickering and Belinda Kemp
Beverages 2024, 10(1), 19; https://doi.org/10.3390/beverages10010019 - 16 Feb 2024
Cited by 1 | Viewed by 1877
Abstract
Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine, despite the substantial growth in sparkling wine in recent years. We address these gaps and particularly how the importance [...] Read more.
Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine, despite the substantial growth in sparkling wine in recent years. We address these gaps and particularly how the importance of SW purchase cues varies with wine involvement in an online survey of SW consumers from Ontario, Canada (n = 1011). Thirty intrinsic and extrinsic purchase cues were rated for importance (n = 609), and wine involvement was determined using the shortened version of the wine involvement scale. Overall, consumers rated (in descending order) price, flavour, quality, country, and sweetness level as the most important purchase cues, whereas several extrinsic factors, including bottle colour and shape, awards won, and vintage were of low importance. Females were 1.4 times more likely than males to cite target end use as the most important purchase cue. We further show that SW consumers can be segmented into three wine involvement categories (low, medium, high) which vary across multiple demographic, consumption, knowledge, and preference measures (n = 1003). Notably, the importance of six purchase cue categories (manufacture, price, endorsements, parentage, prestige/reputation, and place) varied with wine involvement (n = 609). These findings provide timely guidance for marketers and retailers seeking to align their products and communications with the needs and perceptions of SW consumers. Full article
(This article belongs to the Special Issue Wine Economy and Consumption)
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21 pages, 327 KiB  
Article
Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries
by Cassie Marbach, Charlie Hall and Andreea Botezatu
Beverages 2023, 9(3), 78; https://doi.org/10.3390/beverages9030078 - 15 Sep 2023
Cited by 1 | Viewed by 2292
Abstract
This study assessed the economic viability of producing verjus (“green juice”) from cluster-thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a comprehensive partial budget model was constructed for vineyards and wineries, focusing on the financial impact of verjus production. [...] Read more.
This study assessed the economic viability of producing verjus (“green juice”) from cluster-thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a comprehensive partial budget model was constructed for vineyards and wineries, focusing on the financial impact of verjus production. Existing vineyards with cluster thinning practices benefited from verjus production. However, vineyards considering cluster thinning solely for verjus may face lower profit margins without a substantial increase in grape harvest prices. Winery operations were also examined, comparing costs of using verjus as an acidifying agent for wine and producing it as a bottled product. Verjus was relatively more expensive than tartaric acid for acidification, but added volume could offset the cost, making it desirable. Additionally, as a standalone product, verjus showed promising profitability, presenting an opportunity for wineries to explore this niche market and expand product offerings. In conclusion, existing vineyards could benefit from verjus production, while wineries could consider using verjus as an acidifying agent or explore its use as an individual product. Careful consideration of costs and market demand is crucial for informed decisions regarding verjus production. Full article
(This article belongs to the Special Issue Wine Economy and Consumption)
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