Segmentation and drivers of wine liking and consumption in US wine consumers

References

• World Health Organization. Global Status Report on Alcohol and Health. Geneva, Switzerland: WHO Press, World Health Organization; 2011.
   Google Scholar
• McGovern PE, Zhang J, Tang J, et al. Fermented beverages of pre- and proto-historic China. Proc Natl Acad Sci U S A. 2004;101:17593–17598.
   PubMed Web of Science ®Google Scholar
• Wine Institute. 2012 Wine Sales in US Reach New Record: Record California Winegrape Crop to Meet Surging Demand; 2013. Available from: http://www.wineinstitute.org/resources/pressroom/04082013. Accessed October 7, 2013.
   Google Scholar
• Berry A. The World of Wine: What’s Trending this Spring; 2013. Available from: http://style.time.com/2013/03/07/the-world-of-wine-whats-trending-this-spring/#ixzz2h5S6mDZm. Accessed October 7, 2013.
   Google Scholar
• Gallop. Gallup Poll: The US Wine Market-Impact Databank Review and Forecast, 2012 ed; 2012: Table 9-1, p. 530.
   Google Scholar
• Thach L. Trends in the US Wine Industry in 2013 – Cautiously Zoptimistic; 2013. Available from: http://lizthach.wordpress.com/2013/01/19/. Accessed October 9, 2013.
   Google Scholar
• Hollebeek LD, Sara RJ, Roderick JB, Balemi A. The influence of involvement on purchase intention for new world wine. Food Qual Prefer. 2007;18:1033–1049.
   Web of Science ®Google Scholar
• IFIC. Food and Health Survey: Consumer Attitudes Towards Food Safety, Nutrition and Health. Cambridge, MA: IFIC; 2011.
   Google Scholar
• Thompson KE, Vourvachis A. Social and attitudinal influences on the intention to drink wine. Int J Wine Mark. 1995;7(2):35–45.
   Google Scholar
• Hayes JE, Allen AL, Bennett SM. Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS). Food Qual Prefer. 2013;28:36–44.
   PubMed Web of Science ®Google Scholar
• Pickering GJ, Cullen CW. The influence of taste sensitivity and adventurousness Generation Y’s liking scores for sparkling wine. Proceedings of the Fourth International Conference of the Academy of Wine Business Research; July 17–19, 2008; Siena, Italy; 2008.
   Google Scholar
• Hayes JE, Keast RSJ. Two decades of supertasting: where do we stand? Physiol Behav. 2011;104(5):1072–1074.
   PubMed Web of Science ®Google Scholar
• Hayes JE, Bartoshuk LM, Kidd JK, Duffy VB. Supertasting and PROP bitterness depends on more than the TAS2R38 gene. Chem Senses. 2008;33:255–265.
   PubMed Web of Science ®Google Scholar
• Pickering GJ, Robert G. Perception of mouthfeel sensations elicited by red wine is associated with sensitivity to 6-n-propylthiouracil (PROP). J Sens Stud. 2006;21:249–265.
   Web of Science ®Google Scholar
• Pickering GJ, Simunkova K, DiBattista D. Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil). Food Qual Prefer. 2004;15:147–154.
   Web of Science ®Google Scholar
• Pickering GJ, Moyes A, Bajec MR, Decourville N. Thermal taster status associates with oral sensations elicited by wine. Aust J Grape Wine Res. 2010;16:361–367.
   Web of Science ®Google Scholar
• Hayes JE, Sullivan BS, Duffy VB. Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking. Physiol Behav. 2010;100:369–380.
   PubMed Web of Science ®Google Scholar
• Lee Y-M, Prescott J, Kim KO. PROP taster status and the rejection of foods with added tastants. Food Sci Biotechnol. 2008;17:1066–1073.
   Web of Science ®Google Scholar
• Prescott J, Soo J, Campbell H, Roberts C. Responses of PROP taster groups to variations in sensory qualities within foods and beverages. Physiol Behav. 2004;82:459–469.
   PubMed Web of Science ®Google Scholar
• Pickering GJ, Jain AK, Bezawada R. Super-tasting gastronomes? Taste phenotype characterization of foodies and wine experts. Food Qual Prefer. 2013;28:85–91.
   Web of Science ®Google Scholar
• Frost MB, Noble AC. Preliminary study of the effect of knowledge and sensory expertise on liking for red wines. Am J Enol Vitic. 2002;53:275–284.
   Web of Science ®Google Scholar
• Parr WV, Heatherbell D, White KG. Demystifying wine expertise: olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges. Chem Senses. 2002;27:747–755.
   PubMed Web of Science ®Google Scholar
• Parr WV, White KG, Heatherbell DA. Exploring the nature of wine expertise: what underlies wine experts’ olfactory recognition memory advantage? Food Qual Prefer. 2004;15:411–420.
   Web of Science ®Google Scholar
• Hayes JE, Pickering GJ. Wine expertise predicts taste phenotype. Am J Enol Vitic. 2012;63:80–84.
   Web of Science ®Google Scholar
• Perrouty JP, d’Hauteville F, Lockshin L. The influence of wine attributes on region of origin equity: an analysis of the moderating effect of consumer’s perceived expertise. Agribusiness. 2006;22(3):323–341.
   Web of Science ®Google Scholar
• D’Alessandro S, Pecotich A. Evaluation of wine by expert and novice consumers in the presence of variations in quality, brand and country of origin cues. Food Qual Prefer. 2013;28:287–303.
   Web of Science ®Google Scholar
• Johnson TE, Bastian SE. What does Australian wine consumers’ wine expertise reveal about their wine purchasing and consumption behaviour? Aust N Z Wine Ind J. 2008;23:24–30.
   Google Scholar
• Ullrich NV, Touger-Decker R, O’Sullivan-Maillet J, Tepper BJ. PROP taster status and self-perceived food adventurousness influence food preferences. J Am Diet Assoc. 2004;104:543–549.
   PubMedGoogle Scholar
• Lacey S, Bruwer J, Li E. The role of perceived risk in wine purchase decisions in restaurants. Int J Wine Bus Res. 2009;21:99–117.
   Google Scholar
• Byrnes NK, Hayes JE. Personality factors predict spicy food liking and intake. Food Qual Prefer. 2013;28:213–221.
   PubMed Web of Science ®Google Scholar
• Zhao L, Kirkmeyer SV, Tepper BJ. A paper screening test to assess genetic taste sensitivity to 6-n-propylthiouracil. Physiol Behav. 2003;78(4–5):625–633.
   Web of Science ®Google Scholar
• Drewnowski A, Kristal A, Cohen J. Genetic taste responses to 6-n-propylthiouracil among adults: a screening tool for epidemiological studies. Chem Senses. 2001;26(5):483–489.
   Web of Science ®Google Scholar
• Bartoshuk LM, Duffy VB, Green BG, et al. Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching. Physiol Behav. 2004;82:109–114.
   PubMed Web of Science ®Google Scholar
• Duffy VB, Lanier SA, Hutchins HL, Pescatello LS, Johnson MK, Bartoshuck LM. Food preference questionnaire as a screening tool for assessing dietary risk of cardiovascular disease within health risk appraisals. J Am Diet Assoc. 2007;107:237–245.
   Google Scholar
• Duffy VB, Hayes JE, Sullivan BS, Faghria P. Surveying food and beverage liking a tool for epidemiological studies to connect chemosensation with health outcomes. Ann N Y Acad Sci. 2009;1170:558–568. [International Symposium on Olfaction and Taste].
   Web of Science ®Google Scholar
• Impact. The US Wine Market-IMPACT Databank Review and Forecast. New York, NY: M Shanken Communications, Inc.; 2012.
   Google Scholar
• Spawton T. Marketing planning for wine. Eur J Mark. 1991;25:6–48.
   Google Scholar
• Hall J, Winchester M. What’s really driving wine consumers? Aust N Z Wine J. 2000;20:68–72.
   Google Scholar
• Thomas A, Pickering GJ. Behavioural segmentation: a New Zealand wine market application. J Wine Res. 2004;14:127–138.
   Google Scholar
• Bruwer J, Lia E, Reid M. Segmentation of the Australian wine market using a wine-related lifestyle approach. J Wine Res. 2002;13:217–242.
   Google Scholar
• Thach L. Wine for breakfast: exploring wine occasions for Gen Y. Proceedings of the 6th AWBR International Conference; 2011; Bordeaux Management School, BEM, France.
   Google Scholar
• Lockshin L, Spawton A, Macintosh G. Using product, brand, and purchasing involvement for retail segmentation. J Retail Consum Serv. 1997;4(3):171–183.
   Google Scholar
• Quester P, Smart JG. The influence of consumption situation and product involvement over consumers use of product attributes. J Consum Mark. 1998;15(3):220–238.
   Google Scholar
• Lockshin L, Jarvisa W, d’Hauteville F, Perrouty J-P. Using simulations from discrete choice experiments to measure consumer sensitivity to brand, region, price, and awards in wine choice. Food Qual Prefer. 2006;17(3–4):166–178.
   Web of Science ®Google Scholar
• Lockshin L, Quester P, Spawton T. Segmentation by involvement or nationality for global retailing: a cross national comparative study of wine shopping behaviours. J Wine Res. 2001;12(3):223–236.
   Google Scholar
• Bruwer J. The love affair of generation-X consumers with the winery tasting room. Aust N Z Grapegrow Winemak. 2004;491:19–24.
   Google Scholar
• Thomas A, Pickering GJ. X-it: Gen-X and older wine drinker comparisons in New Zealand. Int J Wine Mark. 2005;17(2):30–48.
   Google Scholar
• Duffy VB, Davidson AC, Kidd JR, et al. Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake. Alcohol Clin Exp Res. 2004;28(11):1629–1637.
   PubMed Web of Science ®Google Scholar
• Lanier SA, Hayes JE, Duffy VB. Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates. Physiol Behav. 2005;83:821–831.
   PubMed Web of Science ®Google Scholar
• Hayes J, Grenga A, Swift R. Possible sex effects in the relationship between alcohol intake and sweet food reward. 8th Pangborn Sensory Symposium; 2009; Florence, Italy.
   Google Scholar
• Mueller S, Szolnoki G. The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: consumers differ in their responsiveness. Food Qual Prefer. 2010;21:774–783.
   Web of Science ®Google Scholar