492
Views
0
CrossRef citations to date
0
Altmetric
Editorial

Multisensory technology in the wine industry: where the senses meet technology

, & ORCID Icon

References

  • Barnett, A., Juravle, G., & Spence, C. (2017). Assessing the impact of finings on the perception of beer. Beverages, 3(4), 26. doi:10.3390/beverages3020026
  • Bhavadharini, B., Monica, V., Anbarasan, R., & Mahendran, R. (2023). Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation. Comprehensive Reviews in Food Science and Food Safety, 22(6), 4925–4956. doi:10.1111/1541-4337.13248
  • Brochado, A., Stoleriu, O., & Lupu, C. (2021). Wine tourism: A multisensory experience. Current Issues in Tourism, 24(5), 597–615. doi:10.1080/13683500.2019.1649373
  • Burzynska, J. (2012, August 24). The sweet rhythms of Italy’s vineyards. The New Zealand Herald. http://www.nzherald.co.nz/jo-burzynska/news/article.cfm?a_id=656&objectid=10828652
  • Burzynska, J. (2018). Assessing oenosthesia: Blending wine and sound. International Journal of Food Design, 3(2), 83–101. doi:10.1386/ijfd.3.2.83_1
  • Chandra Kruse, L., & Drechsler, K. (2022). Digitalization of multisensory collective activity: The case of virtual wine tasting. Journal of Information Technology, 37(4), 341–358. doi:10.1177/02683962221096860
  • Cowan, K., Ketron, S., Kostyk, A., & Kristofferson, K. (2023). Can you smell the (virtual) roses? The influence of olfactory cues in virtual reality on immersion and positive brand responses. Journal of Retailing, 99(3), 385–399. doi:10.1016/j.jretai.2023.07.004
  • Crichton-Fock, A. P., & Spence, C. (2024). The imitation game–exploring the double-grip analysis for creating analog wines. Journal of Wine Research, 1–21. doi:10.1080/09571264.2024.2310307
  • Cui, Y., & van Esch, P. (2023). A sip in the metaverse: How to implement a multisensory vineyard. Journal of Wine Research, 1–19. doi:10.1080/09571264.2023.2254248
  • Danner, L., Johnson, T. E., Ristic, R., Meiselman, H. L., & Bastian, S. E. (2017). “I like the sound of that!” Wine descriptions influence consumers’ expectations, liking, emotions and willingness to pay for Australian white wines. Food Research International, 99, 263–274. doi:10.1016/j.foodres.2017.05.019
  • Dressler, M., & Paunovic, I. (2021). Converging and diverging business model innovation in regional intersectoral cooperation–exploring wine industry 4.0. European Journal of Innovation Management, 24(5), 1625–1652. doi:10.1108/EJIM-04-2020-0142
  • Florès, L., & Lejealle, C. (2023). Web 3 and NFT create value to the wine industry: The case of Chateau Edmus. Journal of Information Technology Teaching Cases, 20438869231219517.
  • Herdenstam, A. (2011). The working palate: The double grip of the wine taster, from analysis to experience. Den arbetande gommen: Vinprovarens dubbla grepp, från analys till upplevelse.
  • Humphreys, A., & Carpenter, G. S. (2018). Status games: Market driving through social influence in the US wine industry. Journal of Marketing, 82(5), 141–159. doi:10.1509/jm.16.0179
  • Kastenholz, E., Cunha, D., Eletxigerra, A., Carvalho, M., & Silva, I. (2022). The experience economy in a wine destination—Analysing visitor reviews. Sustainability, 14(15), 9308. doi:10.3390/su14159308
  • Kirova, V. (2021). Value co-creation and value co-destruction through interactive technology in tourism: The case of ‘La Cité du Vin’ wine museum, Bordeaux, France. Current Issues in Tourism, 24(5), 637–650. doi:10.1080/13683500.2020.1732883
  • Maumon, N., & Bédé, D. (2023). Wine tourism next-gen: A case study of a virtual reality implementation in a wine cooperative in France. In Marianna Sigala & Coralie Haller (Eds.), Technology advances and innovation in wine tourism: New managerial approaches and cases (pp. 95–113). Springer Nature Singapore.
  • Monaco, S., & Sacchi, G. (2023). Travelling the metaverse: Potential benefits and main challenges for tourism sectors and research applications. Sustainability, 15(4), 3348. doi:10.3390/su15043348
  • Moonen, N., Heller, J., Hilken, T., Danny Han, D. I., & Mahr, D. (2024). Immersion or social presence? Investigating the effect of virtual reality immersive environments on sommelier learning experiences. Journal of Wine Research, 1–18. doi:10.1080/09571264.2024.2310297
  • Northey, G., Chylinski, M., Ngo, L., & van Esch, P. (2018). The cross-modal effects of colour in food advertising: An abstract. In Nina Krey & Patricia Rossi (Eds.), Back to the future: Using marketing basics to provide customer value: Proceedings of the 2017 Academy of Marketing Science (AMS) annual conference (pp. 683–684). Springer International Publishing.
  • Pala, E., Kapitan, S., & van Esch, P. (2022). Simulated satiation through reality-enhancing technology. Psychology & Marketing, 39(3), 483–494. doi:10.1002/mar.21582
  • Paluch, S., & Wittkop, T. (2021). Virtual wine tastings–how to ‘zoom up’ the stage of communal experience. Journal of Wine Research, 32(3), 206–228. doi:10.1080/09571264.2021.1971640
  • Petit, O., Velasco, C., & Spence, C. (2019). Digital sensory marketing: Integrating new technologies into multisensory online experience. Journal of Interactive Marketing, 45, 42–61. https://doi.org/10.1016/j.intmar.2018.07.004
  • Robertson, J., Ferreira, C., Kietzmann, J., & Botha, E. (2024). Message on a bottle: The use of augmented reality as a form of disruptive rhetoric in wine marketing. Journal of Wine Research, 1–20. doi:10.1080/09571264.2024.2310292
  • Schreurs, M., Piampongsant, S., Roncoroni, M., Cool, L., Herrera-Malaver, B., Vanderaa, C., Theßeling, F. A., Kreft, Ł., Botzki, A., Malcorps, P., Daenen, L., Wenseleers, T., & Verstrepen, K. J. (2024). Predicting and improving complex beer flavour through machine learning. Nature Communications, 15(1), 2368. https://doi.org/10.1038/s41467-024-46346-0
  • Spence, C. (2019a). Multisensory experiential wine marketing. Food Quality & Preference, 71, 106–116. https://doi.org/10.1016/j.foodqual.2018.06.010
  • Spence, C. (2019b). Do men and women really live in different taste worlds? Food Quality & Preference, 73, 38–45. https://doi.org/10.1016/j.foodqual.2018.12.002
  • Spence, C. (2020). Multisensory flavour perception: Blending, mixing, fusion, and pairing within and between the senses. Foods, 9(4), 407. doi:10.3390/foods9040407
  • Spence, C. (2022). What is the link between personality and food behavior? Current Research in Food Science, 5, 19–27. https://doi.org/10.1016/j.crfs.2021.12.001
  • Spence, C., Velasco, C., & Knoeferle, K. (2014). A large sample study on the influence of the multisensory environment on the wine drinking experience. Flavour, 3(1), 8. doi:10.1186/2044-7248-3-8
  • Spence, C., Wang, Q. J., Reinoso-Carvalho, F., & Keller, S. (2021). Commercializing sonic seasoning in multisensory offline experiential events and online tasting experiences. Frontiers in Psychology, 12, 740354. doi:10.3389/fpsyg.2021.740354
  • Spence, C., & Wang, (Q.) J. (2017). Assessing the impact of closure type on wine ratings and mood. Beverages, 3(4), 52. doi:10.3390/beverages3040052
  • Spielmann, N., & Mantonakis, A. (2018). In virtuo: How user-driven interactivity in virtual tours leads to attitude change. Journal of Business Research, 88, 255–264. doi:10.1016/j.jbusres.2018.03.037
  • Tom Dieck, M. C., & Han, D. I. D. (2022). The role of immersive technology in customer experience management. Journal of Marketing Theory and Practice, 30(1), 108–119. doi:10.1080/10696679.2021.1891939
  • Van Esch, P., Arli, D., Gheshlaghi, M. H., Andonopoulos, V., von der Heidt, T., & Northey, G. (2019). Anthropomorphism and augmented reality in the retail environment. Journal of Retailing and Consumer Services, 49, 35–42. doi:10.1016/j.jretconser.2019.03.002
  • Van Esch, P., Heller, J., & Northey, G. (2019). The effects of inner packaging color on the desirability of food. Journal of Retailing and Consumer Services, 50, 94–102. doi:10.1016/j.jretconser.2019.05.003
  • Van Esch, P., Northey, G., Chylinski, M., Heller, J., De Ruyter, K., Sinha, A., & Hilken, T. (2016). Augmented reality: Consumer saviour or disruptive agent in the retail power pendulum? In ANZMAC 2016 conference. ANZMAC.
  • Velasco, C., Vargas, J., & Petit, O. (2024). Multisensory experiences and technology in the context of wine experiences. Journal of Wine Research, 1–16. doi:10.1080/09571264.2024.2310304
  • Wang, Q. J., Escobar, F. B., Da Mota, P. A., & Velasco, C. (2021). Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives. Food Research International, 145, 110410. doi:10.1016/j.foodres.2021.110410
  • Wen, H., & Leung, X. Y. (2021). Virtual wine tours and wine tasting: The influence of offline and online embodiment integration on wine purchase decisions. Tourism Management, 83, 104250. doi:10.1016/j.tourman.2020.104250

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.