Modifying wine alcohol content: sensory and non-sensory impacts on quantities consumed

Abstract : This research examines the effect of changing a wine attribute (alcohol content) with unwanted effects on product consumption. We test whether the decrease in the new product's attribute (9% alcohol content instead of 13.5%) has a physiological and cognitive influence on intake. During one month in blind and another with information on alcohol content, two groups of participants consumed either a low-alcohol wine or standard wine at home. Results show that reducing the wine alcohol content has no influence, neither physiological nor cognitive, on the quantities consumed of the low-alcohol wine, which are not significantly different to those of the standard wine. Low-alcohol wine therefore seems to be acceptable to consumers. The findings suggest a way for winemakers to extend their product range and generate additional sales. The lack of a compensation mechanism also points to promising benefits of a reduction in wine alcohol content from a public health perspective.
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https://hal.umontpellier.fr/hal-02066874
Contributeur : Martin Donnat <>
Soumis le : mercredi 13 mars 2019 - 17:17:29
Dernière modification le : jeudi 6 juin 2019 - 14:45:46

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Josselin Masson, Philippe Aurier. Modifying wine alcohol content: sensory and non-sensory impacts on quantities consumed. International Journal of Entrepreneurship and Small Business, Inderscience, 2017, 32 (1/2), pp.102-117. ⟨10.1504/IJESB.2017.085989⟩. ⟨hal-02066874⟩

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