This post summarizes a study carried out to explore if consumer tolerance of ambiguity may explain the relationship between consumer attitudes toward organic food and willingness to pay for organic wine. Results show that the positive influence of consumers’ healthy attitude on their willingness to pay for organic wine is weaker in individuals less tolerant of ambiguity. Furthermore, no evidence signaling that consumer tolerance of ambiguity had a significant effect on the link between tasty or eco-friendly attitudes and willingness to pay was found. These findings highlight the role of consumer tolerance of ambiguity in explaining organic wine purchase behaviors. Hence, these results offer suggestions to winery managers concerning marketing strategies that could potentially enhance consumer willingness to pay for organic wine.
This post reports some initiatives from wine sector during this pandemic situation. A study on the behavior and attitudes of European wine consumers from European Association of Wine Economists. A solidarity action aiming to distribute disinfectant gel produced from wine spirit carried out from The Association of Port Wine Companies. Science & Wine propose the creation of a working group to prepare 2020 grape harvest.
This is the last post of 2019. The second year of Science & Wine existence, time for a brief reflection. This was a great year!
This is the post number 100. One hundred of weekends that I spend writing, reading, illustrating, editing and publishing the posts. The time that I spent do it is just part of the time I stole to the family, special to my youngest daughter, so today I decided to involve her in this project. The illustration is her authorship.
This post analyses winery owners’ attitudes and perceptions regarding social media use in marketing and promoting wine tourism online. The study was carried out in the region of Langhe in North Italian. Results show that despite many winery owners recognise the social, economic and emotional benefits of social media, they are far from take advantage of its full potential, the main reasons are the agricultural mentality and the time-consuming nature of social media. Next Friday will occur September Wine Science Café that is dedicated to Wine Tourism, which is another reason to read this post.
Winemaker must be alert to the need of developing a more circular and resource-efficient production. They must be conscient that thousands of used wine glasses are being throwed out to the environment. Therefore, they must innovate are creatively address glass waste. This post describes a case study and these questions are discussed.
In many European countries and elsewhere in the world there is major renewed interest in cooperatives, as this type of business organisation seems to more resilient (and can achieve better performance than capitalist firms, principally at times of prolonged financial and economic crisis, such as the one experienced recently. The national and international wine market faces major challenges, either due to political and economic instability, or the great competition and decreasing world consumption of this type of drink. Therefore, wine cooperatives have been seen as representing sustainability in this sector in particular and present a certain impact on the society they are part of.
Yes, Paula Silva, I would be honoured to continue your post on ‘The science behind the wine label’. However, I have to admit that your solemn title left me a bit nervous. After all, I am not a scientist, and even as a researcher, I consider myself a novice in academic writing.
Today ended the “Mostra da Universidade do Porto” that is an annual exhibition where the University of Porto schools promote their educational offer. The most repeated question made by high school students was “What can I do with that degree?”. I always answer, “All that you want”. I really believe it! Someone with cognitive and hard work capacities, can do anything with the tools acquire during the course. Joining creativity and courage, then are congregated the conditions to a brilliant career. Of course, that a personal career also depends in the networks that each one can establish.
In the people’s memory remains wines tasted previously and wines of their preferences. But, these could be reasons strong enough to buy wine? What can truly influence consumers’ decision of which wine to buy? Can label effectively be an influence on the consumers’ choice?