Quality perception and willingness to pay: The case of red wine with health-beneficial effects
Main Article Content
Keywords
consumer quality perception, red wine, structural equation modeling, willingness to pay, wine preferences
Abstract
This paper attempts to identify consumers’ preferences toward red wine quality cues and willingness to pay (WTP) for wine with health-beneficial effects, thus clarifying the complex process of purchasing habits and patterns. The data were analyzed using structural equation modeling. The findings from a case study conducted in Serbia show that consumer health-effect consciousness and household income are significant predictors of their WTP. On the other hand, health-conscious consumers are more inclined to intrinsic quality cues, while those who are willing to pay a higher price for a bottle of red wine are prone to extrinsic wine quality cues.
References
Agnoli, L., Capitello, R. and Begalli, D. 2016. Behind intention and behaviour: factors influencing wine consumption in a novice market. Brit Food J. 118:660–678. 10.1108/BFJ-05-2015-0181
Allen, J., Eboli, L., Forciniti, C., Mazzulla, G. and Ortúzar, J. de D. 2019. The role of critical incidents and involvement in transit satisfaction and loyalty. Transp Policy. 75:57–69. 10.1016/j.tranpol.2019.01.005
Balestrini, P. and Gamble, P. 2006. Country-of-origin effects on Chinese wine consumers. Brit Food J. 108:396–412. 10.1108/00070700610661367
Balineau, G. 2018. Engel curves for fair trade consumption and development perspectives for producers: evidence from data on real fairtrade purchases. J Dev Stud. 55:894-916. 10.1080/00220388.2018.1499894
Barreiro-Hurlé, J., Colombo, S. and Cantos-Villar, E. 2008. Is there a market for functional wines? Consumer preferences and willingness to pay for resveratrol-enriched red wine. Food Qual Prefer. 19:360–371. 10.1016/j.foodqual.2007.11.004
Bazzani, C., Capitello, R., Ricci, E.C., Scarpa, R. and Begalli, D. 2019. Nutritional knowledge and health consciousness: do they affect consumer wine choices? Evidence from a survey in Italy. Nutrients. 12:84. 10.3390/nu12010084
Bianchi, C. 2015. Consumer brand loyalty in the Chilean wine industry. J. Food Prod. Mark. 21:442–460. 10.1080/10454446.2014.885859
Bisson, L.F., Waterhouse, A.L., Ebeler, S.E., Walker, M.A. and Lapsley, J.T. 2002. The present and future of the international wine industry. Nature. 418:696–699. 10.1038/nature01018
Boncinelli, F., Dominici, A., Gerini, F. and Marone, E. 2019. Consumers wine preferences according to purchase occasion: personal consumption and gift-giving. Food Qual Prefer. 71:270–278. 10.1016/j.foodqual.2018.07.013
Bruwer, J. 2004. The love affair of generation-X consumers with the winery tasting rooms. Aust NZ Grapegrow Winemak. 49:19–24.
Bruwer, J., Lesschaeve, I. and Campbell, B.L. 2012. Consumption dynamics and demographics of Canadian wine consumers: retailing insights from the tasting room channel. J Retail Consum Serv. 19:45–58. 10.1016/j.jretconser.2011.08.008
Bruwer, J., Li, E. and Reid, M. 2002. Segmentation of the Australian wine market using a wine-related lifestyle approach. J Wine Res. 13:217–242. 10.1080/0957126022000046510
Camillo, A.A. 2012. A strategic investigation of the determinants of wine consumption in China. Int J Wine Bus Res. 24:68–92. 10.1108/17511061211213792
Caracciolo, F. and Furno, M. 2020. Hedonic functions, heterogeneous consumers, and wine market segmentation. J Agr Resour Econ. 45:299-316. 10.22004/ag.econ.302456.
Cavaliere, A., De Marchi, E. and Banterle, A. 2014. Healthy–unhealthy weight and time preference. Is there an association? An analysis through a consumer survey. Appetite. 83:135–143. 10.1016/j.appet.2014.08.011
Cavaliere, A., De Marchi, E. and Banterle, A. 2016. Does consumer health-orientation affect the use of nutrition facts panel and claims? An empirical analysis in Italy. Food Qual Prefer. 54:110–116. 10.1016/j.foodqual.2016.07.008
Chang, K.J., Thach, M.L. and Olsen, J. 2016. Wine and health perceptions: exploring the impact of gender, age and ethnicity on consumer perceptions of wine and health. Wine Econ Policy. 5:105–113. 10.1016/j.wep.2016.09.001
Cholette, S. and Castaldi, R. 2005. Analyzing the US retail wine market using price and consumer segmentation models (referred). Available at: http://online.sfsu.edu/cholette/public_research/Sonoma-Segmentation.pdf (Access 21/12/2020).
Cronbach, L.J. 1951. Coefficient alpha and the internal structure of tests. Psychometrika. 16:297–334. 10.1007/BF02310555
Fiore, M., Alaimo, L.S. and Chkhartishvil, N. 2019. The amazing bond among wine consumption, health and hedonistic well-being. Brit Food J. 122:2707-2723. 10.1108/BFJ-05-2019-0344.
Fornell, C. and Larcker, D.F. 1981. Evaluating structural equation models with unobservable variables and measurement error. J Marketing Res. 18:39–50. 10.2307/3150980; 10.1177/002224378101800104
Gabrielyan, G., McCluskey, J.J., Marsh, T.L. and Ross, C.F. 2014. Willingness to pay for sensory attributes in beer. Agric Resour Econ Rev. 43:125–139. 10.1017/S1068280500006948
Giacomarra, M., Galati, A., Crescimanno, M. and Vrontis, D. 2020. Geographical cues: evidences from new and old world countries’ wine consumers. Brit Food J. 122:1252–1267. 10.1108/BFJ-08-2019-0580
Hallow, L.L. 1985. Behavior of some elliptical theory estimators with non-normality data in a covariance structures framework: a Monte Carlo study. Unpublished doctoral dissertation, University of California, Los Angeles.
Heatherly, M., Dein, M., Munafo, J.P. and Luckett, C.R. 2019. Crossmodal correspondence between color, shapes, and wine odors. Food Qual Prefer. 71:395–405. 10.1016/j.foodqual.2018.08.019
Higgins, L.M., and Llanos, E. 2015. A healthy indulgence? Wine consumers and the health benefits of wine. Wine Econ. Policy. 4:3–11. 10.1016/j.wep.2015.01.001
Hofmann, J., Jung, F., Wiacek, C., Braun, P.G., Luck-Sikorski, C. and Riedel-Heller, S.G. 2018. Functional foods with cardioprotective effects. An analysis of willingness to pay in the German general population. Ernahrungs Umschau. 65:54–63.
Hox, J.J. and Bechger, T.M. 1998. An introduction to structural equation modelling. Familiy Sci Rev. 11:354–373.
Hu, L. and Baldin, A. 2018. The country of origin effect: a hedonic price analysis of the Chinese wine market. Brit Food J. 120:1264–1279. 10.1108/BFJ-02-2017-0121
Hu, Y. and Ruimei, W. 2019. A clustered-based segmentation of Chinese wine consumers by means of kernal fuzzy c-means. Ital J Food Sci. 31:764–781.
Huang, L., Bai, L., Zhang, X. and Gong, S. 2018. Re-understanding the antecedents of functional foods purchase: mediating effect of purchase attitude and moderating effect of food neophobia. Food Qual Prefer. 73:266-275. 10.1016/j.foodqual.2018.11.001
International Organisation of Vine and Wine (OIV). 2019. Report on the world vitivinicultural situation. OIV, Paris, France. Available at: http://www.oiv.int/en/oiv-life/oiv-2019-report-on-the-world-vitivinicultural-situation (accessed 18 April 2020).
Jaeger, S.R., Danaher, P.J. and Brodie, R.J. 2009. Wine purchase decisions and consumption behaviours: insights from a probability sample drawn in Auckland, New Zealand. Food Qual Prefer. 20:312–319. 10.1016/j.foodqual.2009.02.003
Johnson, T.E., Danner, L. and Bastian, S.E.P. 2017. Consumer segmentation methods for the wine market. In “Reference Module in Food Science 2017”. Arnout R.H. (Ed.). 1-6. Elsevier. 10.1016/b978-0-08-100596-5.21419-4
Jorge, E., Lopez-Valeiras, E. and Gonzalez-Sanchez, M.B. 2020. The role of attitudes and tolerance of ambiguity in explaining consumers’ willingness to pay for organic wine. J. Clean. Prod. 257:1-12. 10.1016/j.jclepro.2020.120601
Keller, K.L. 2009. Managing the growth tradeoff: challenges and opportunities in luxury branding. J Brand Manag. 16:290–301. 10.1057/bm.2008.47
Kline, R.B. 2005. Principles and practice of structural equation modeling, 2nd edition, Guilford Press, New York, NY.
Krstonošić, M.A., Cvejić Hogervorst, J., Torović, L., Puškaš, V., Miljić, U., Mikulić, M. and Bukarica, L.G. 2019. Influence of 4 years of ageing on some phenolic compounds in red wines. Acta Aliment. 48:449–456. 10.1556/066.2019.48.4.6
Kuršvietienė, L., Stanevičienė, I., Mongirdienė, A. and Bernatonienė, J. 2016. Multiplicity of effects and health benefits of resveratrol. Medicina. 52:148–155. 10.1016/j.medici.2016.03.003
Lee, H.J. and Hwang, J. 2016. The driving role of consumers’ perceived credence attributes in organic food purchase decisions: a comparison of two groups of consumers. Food Qual Prefer. 54:141–151. 10.1016/j.foodqual.2016.07.011
Lee, W.F., Gartner, W.C., Song, H., Marlowe, B., Choi, J.W. and Jamiyansuren, B. 2018. Effect of extrinsic cues on willingness to pay of wine. Brit Food J. 120:2582-2598. 10.1108/bfj-01-2017-0041.
Liberale, L., Bonaventura, A., Montecucco, F., Dallegri, F. and Carbone, F. 2019. Impact of red wine consumption on cardiovascular health. Curr Med Chem. 26:3542–3566. 10.2174/0929867324666170518100606
Lim, C.M., Kim, Y., and Runyan, R. 2013. Segmenting luxe-bargain shoppers using a fuzzy clustering method. Int J Retail Distrib Manag. 41:848 –868. 10.1108/IJRDM-01-2013-0012
Lu, L., Rahman, I. and Chi, C. 2017. Ready to embrace genetically modified wines? The role of knowledge exposure and intrinsic wine attributes. Cornell Hosp. Q. 58:23–38. 10.1177/1938965516629775
Martin-Moreno, J.M., Harris, M.E., Breda, J., Moller, L., Alfonso-Sanchez, J.L. and Gorgojo, L. 2013. Enhanced labelling on alcoholic drinks: reviewing the evidence to guide alcohol policy. Eur. J. Public Health. 23:1082–1087. 10.1093/eurpub/ckt046
McMillan, R. 2018. Wine report: state of the wine industry 2018. Silicon Valley Bank. Available at: https://www.svb.com/wine-report. (accessed 29 April 2020)
Milenković, M., Glavić, D. and Maričić, M. 2019. Determining factors affecting congestion pricing acceptability. Transp Policy. 82:58–74. 10.1016/j.tranpol.2019.08.004
Mueller, L.S. and Szolnoki, G. 2012. Market price differentials for food packaging characteristics. Food Qual Prefer. 25:171–182. 10.1016/j.foodqual.2012.02.009
Muthén, B. and Kaplan, D. 1985. A comparison of methodologies for the factor analysis of non-normal Likert variables. Br. J. Math. Stat. Psychol. 38(1):171–189. 10.1111/j.2044-8317.1985.tb00832.x
Nowak, L., Thach, L. and Olsen, J.E. 2006. Wowing the millennials: creating brand equity in the wine industry. J. Prod. Brand. Manag. 15:316–323. 10.1108/10610420610685712
Onofri, L., Boatto, V. and Bianco, A.D. 2015. Who likes it ‘sparkling’? An empirical analysis of Prosecco consumers’ profile. Agric. Food Econ. 3:1 –15. 10.1186/s40100-014-0026-x
Patrícia Silva, A., Figueiredo, I., Hogg, T. and Sottomayor, M. 2014. Young adults and wine consumption, a qualitative application of the theory of planned behaviour. Brit Food J. 116:832–848. 10.1108/BFJ-05-2012-0114
Pestar Bizjak, S., Hristov, H., Košmerl, T. and Kuhar, A. 2018. Influence of consumer regiocentrism on perceived value of wine. Brit Food J. 120:33–43. 10.1108/BFJ-03-2017-0181
Peterson, R.A. 1994. A meta-analysis of Cronbach’s coefficient alpha. J. Consum. Res. 21:381–391. 10.1086/209405
Radovanović, V.N., Andjelković, M., Arsić, B., Radovanović, A. and Gojković-Bukarica, L. 2019. Cost-effective ultrasonic extraction of bioactive polyphenols from vine and wine waste in Serbia. South African J. Enol. Vitic. 40:1-9. 10.21548/40-2-3215.
Rathi, V. 2018. Herbal wine: a review. J Nutr Weight Loss. 3:1-7. 10.35248/2593-9793.18.3.113
Reynolds, D., Rahman, I., Bernard, S. and Holbrook, A. 2018. What effect does wine bottle closure type have on perceptions of wine attributes? Int. J. Hosp. Manag. 75:171–178. 10.1016/j.ijhm.2018.05.023
Rodrigues, H. and Parr, W.V. 2018. Contribution of cross-cultural studies to understanding wine appreciation: a review. Food Res. 115:251-258. Int. 10.1016/j.foodres.2018.09.008.
Sáenz-Navajas, M.P., Ballester, J., Fernández-Zurbano, P., Ferreira, V., Peyron, D. and Valentin, D. 2016. Wine quality perception: a sensory point of view. In: Moreno-Arribas, M.V and Bartolomé Suáldea, B. (eds.), Wine safety, consumer preference, and human health, Springer, Cham, Switzerland pp. 119 –138. 10.1007/978-3-319-24514-0_6
Sáenz-Navajas, M.P., Campo, E., Sutan, A., Ballester, J. and Valentin, D. 2013. Perception of wine quality according to extrinsic cues: the case of Burgundy wine consumers. Food Qual Prefer. 27:44–53. 10.1016/j.foodqual.2012.06.006
Samoggia, A. 2016. Wine and health: faraway concepts? Brit Food J. 118:946–960. 10.1108/BFJ-07-2015-0267
Sellers-Rubio, R. and Nicolau-Gonzalbez, J.L. 2016. Estimating the willingness to pay for a sustainable wine using a Heckit model. Wine Econ. Policy. 5:96–104. 10.1016/j.wep.2016.09.002
Sjostrom, T., Corsi, A.M. and Lockshin, L. 2016. What characterises luxury products? A study across three product categories. Int. J. Wine Bus. Res. 28:76–95. 10.1108/IJWBR-05-2015-0017
Snoj, B., PisnikKorda, A. and Mumel, D. 2004. The relationships among perceived quality, perceived risk and perceived product value. J. Prod. Brand. Manag. 13:156–167. 10.1108/10610420410538050
Soares, S., Brandão, E., Mateus, N. and de Freitas, V. 2015. Sensorial properties of red wine polyphenols: astringency and bitterness. Crit Rev Food Sci Nutr. 57:937–948. 10.1080/10408398.2014.946468
Sogari, G., Mora, C. and Menozzi, D. 2016. Sustainable wine labeling: a framework for definition and consumers’ perception. Agric. Sci. Procedia. 8:58–64. 10.1016/j.aaspro.2016.02.008
Steenkamp, J.-B.E.M. 1989. Product quality. An investigation into the concept and how it is perceived by consumers. Van Gorcum, Assen, the Netherlands.
Tavakol, M. and Dennick, R. 2011. Making sense of Cronbach’s alpha. Int. J. Med. Educ. 2:53–55. 10.5116/ijme.4dfb.8dfd
Thach, E.C. and Olsen, J.E. 2006. Market segment analysis to target young adult wine drinkers. Agribusiness. 22:307–322. 10.1002/agr.20088
Tomic, B., Spasojević Brkić, V., Karapetrovic, S., Pokrajac, S., Milanović, D.D., Babić, B. and Djurdjevic, T. 2017. Organizational culture, quality improvement tools and methodologies, and business performance of a supply chain. Proc Inst Mech Eng B J Eng Manuf. 231:2430–2442. 10.1177/0954405416629100
Valentin, D., Parr, W.V., Peyron, D., Grose, C. and Ballester, J. 2016. Colour as a driver of Pinot noir wine quality judgments: an investigation involving French and New Zealand wine professionals. Food Qual Prefer. 48:251–261. 10.1016/j.foodqual.2015.10.003
Veale, R. and Quester, P. 2009. Do consumer expectations match experience? Predicting the influence of price and country of origin on perceptions of product quality. Int Bus Rev. 18:134–144. 10.1016/j.ibusrev.2009.01.004
Vecchio, R., Decordi, G., Grésillon, L., Gugenberger, C., Mahéo, M. and Jourjon, F. 2017. European consumers’ perception of moderate wine consumption on health. Wine Econ. Policy. 6:14–22. 10.1016/j.wep.2017.04.001
Verdú Jover, A.J., Lloréns Montes, F.J. and Fuentes Fuentes, M. del M. 2004. Measuring perceptions of quality in food products: the case of red wine. Food Qual Prefer. 15:453–469. 10.1016/j.foodqual.2003.08.002
Vilela, A., Marques, C. and Correia, E. 2018. Structural equation modelling (SEM) applied to sensory profile of Vinho Verde monovarietal wines. Food Res. Int. 111:650–660. 10.1016/j.foodres.2018.05.077
Werdelmann, T. 2014. Quality and value creation on the premium wine market. J Appl Leadership Manag. 3:47–72.
Williamson, P.O., Lockshin, L., Francis, I.L. and Mueller Loose, S. 2016. Influencing consumer choice: short and medium term effect of country of origin information on wine choice. Food Qual Prefer. 51:89–99. 10.1016/j.foodqual.2016.02.018
Wong, K.K.K. 2013. Partial least squares structural equation modeling (PLS-SEM) techniques using smart PLS. Marketing Bull. 24:1–32.
Workman, D. 2019. Top wine importing countries, world’s top exporters. Available at: http://www.worldstopexports.com/top-wine-importing-countries/. (accessed 22 September 2020)
Yoo, Y.J., Saliba, A.J. and Prenzler, P.D. 2010. Should red wine be considered a functional food? Compr Rev Food Sci F. 9:530 –551. 10.1111/j.1541-4337.2010.00125.x
Yoo, Y.J., Saliba, A.J., MacDonald, J.B., Prenzler, P.D. and Ryan, D. 2013. A cross-cultural study of wine consumers with respect to health benefits of wine. Food Qual Prefer. 28:531–538. 10.1016/j.foodqual.2013.01.001
Allen, J., Eboli, L., Forciniti, C., Mazzulla, G. and Ortúzar, J. de D. 2019. The role of critical incidents and involvement in transit satisfaction and loyalty. Transp Policy. 75:57–69. 10.1016/j.tranpol.2019.01.005
Balestrini, P. and Gamble, P. 2006. Country-of-origin effects on Chinese wine consumers. Brit Food J. 108:396–412. 10.1108/00070700610661367
Balineau, G. 2018. Engel curves for fair trade consumption and development perspectives for producers: evidence from data on real fairtrade purchases. J Dev Stud. 55:894-916. 10.1080/00220388.2018.1499894
Barreiro-Hurlé, J., Colombo, S. and Cantos-Villar, E. 2008. Is there a market for functional wines? Consumer preferences and willingness to pay for resveratrol-enriched red wine. Food Qual Prefer. 19:360–371. 10.1016/j.foodqual.2007.11.004
Bazzani, C., Capitello, R., Ricci, E.C., Scarpa, R. and Begalli, D. 2019. Nutritional knowledge and health consciousness: do they affect consumer wine choices? Evidence from a survey in Italy. Nutrients. 12:84. 10.3390/nu12010084
Bianchi, C. 2015. Consumer brand loyalty in the Chilean wine industry. J. Food Prod. Mark. 21:442–460. 10.1080/10454446.2014.885859
Bisson, L.F., Waterhouse, A.L., Ebeler, S.E., Walker, M.A. and Lapsley, J.T. 2002. The present and future of the international wine industry. Nature. 418:696–699. 10.1038/nature01018
Boncinelli, F., Dominici, A., Gerini, F. and Marone, E. 2019. Consumers wine preferences according to purchase occasion: personal consumption and gift-giving. Food Qual Prefer. 71:270–278. 10.1016/j.foodqual.2018.07.013
Bruwer, J. 2004. The love affair of generation-X consumers with the winery tasting rooms. Aust NZ Grapegrow Winemak. 49:19–24.
Bruwer, J., Lesschaeve, I. and Campbell, B.L. 2012. Consumption dynamics and demographics of Canadian wine consumers: retailing insights from the tasting room channel. J Retail Consum Serv. 19:45–58. 10.1016/j.jretconser.2011.08.008
Bruwer, J., Li, E. and Reid, M. 2002. Segmentation of the Australian wine market using a wine-related lifestyle approach. J Wine Res. 13:217–242. 10.1080/0957126022000046510
Camillo, A.A. 2012. A strategic investigation of the determinants of wine consumption in China. Int J Wine Bus Res. 24:68–92. 10.1108/17511061211213792
Caracciolo, F. and Furno, M. 2020. Hedonic functions, heterogeneous consumers, and wine market segmentation. J Agr Resour Econ. 45:299-316. 10.22004/ag.econ.302456.
Cavaliere, A., De Marchi, E. and Banterle, A. 2014. Healthy–unhealthy weight and time preference. Is there an association? An analysis through a consumer survey. Appetite. 83:135–143. 10.1016/j.appet.2014.08.011
Cavaliere, A., De Marchi, E. and Banterle, A. 2016. Does consumer health-orientation affect the use of nutrition facts panel and claims? An empirical analysis in Italy. Food Qual Prefer. 54:110–116. 10.1016/j.foodqual.2016.07.008
Chang, K.J., Thach, M.L. and Olsen, J. 2016. Wine and health perceptions: exploring the impact of gender, age and ethnicity on consumer perceptions of wine and health. Wine Econ Policy. 5:105–113. 10.1016/j.wep.2016.09.001
Cholette, S. and Castaldi, R. 2005. Analyzing the US retail wine market using price and consumer segmentation models (referred). Available at: http://online.sfsu.edu/cholette/public_research/Sonoma-Segmentation.pdf (Access 21/12/2020).
Cronbach, L.J. 1951. Coefficient alpha and the internal structure of tests. Psychometrika. 16:297–334. 10.1007/BF02310555
Fiore, M., Alaimo, L.S. and Chkhartishvil, N. 2019. The amazing bond among wine consumption, health and hedonistic well-being. Brit Food J. 122:2707-2723. 10.1108/BFJ-05-2019-0344.
Fornell, C. and Larcker, D.F. 1981. Evaluating structural equation models with unobservable variables and measurement error. J Marketing Res. 18:39–50. 10.2307/3150980; 10.1177/002224378101800104
Gabrielyan, G., McCluskey, J.J., Marsh, T.L. and Ross, C.F. 2014. Willingness to pay for sensory attributes in beer. Agric Resour Econ Rev. 43:125–139. 10.1017/S1068280500006948
Giacomarra, M., Galati, A., Crescimanno, M. and Vrontis, D. 2020. Geographical cues: evidences from new and old world countries’ wine consumers. Brit Food J. 122:1252–1267. 10.1108/BFJ-08-2019-0580
Hallow, L.L. 1985. Behavior of some elliptical theory estimators with non-normality data in a covariance structures framework: a Monte Carlo study. Unpublished doctoral dissertation, University of California, Los Angeles.
Heatherly, M., Dein, M., Munafo, J.P. and Luckett, C.R. 2019. Crossmodal correspondence between color, shapes, and wine odors. Food Qual Prefer. 71:395–405. 10.1016/j.foodqual.2018.08.019
Higgins, L.M., and Llanos, E. 2015. A healthy indulgence? Wine consumers and the health benefits of wine. Wine Econ. Policy. 4:3–11. 10.1016/j.wep.2015.01.001
Hofmann, J., Jung, F., Wiacek, C., Braun, P.G., Luck-Sikorski, C. and Riedel-Heller, S.G. 2018. Functional foods with cardioprotective effects. An analysis of willingness to pay in the German general population. Ernahrungs Umschau. 65:54–63.
Hox, J.J. and Bechger, T.M. 1998. An introduction to structural equation modelling. Familiy Sci Rev. 11:354–373.
Hu, L. and Baldin, A. 2018. The country of origin effect: a hedonic price analysis of the Chinese wine market. Brit Food J. 120:1264–1279. 10.1108/BFJ-02-2017-0121
Hu, Y. and Ruimei, W. 2019. A clustered-based segmentation of Chinese wine consumers by means of kernal fuzzy c-means. Ital J Food Sci. 31:764–781.
Huang, L., Bai, L., Zhang, X. and Gong, S. 2018. Re-understanding the antecedents of functional foods purchase: mediating effect of purchase attitude and moderating effect of food neophobia. Food Qual Prefer. 73:266-275. 10.1016/j.foodqual.2018.11.001
International Organisation of Vine and Wine (OIV). 2019. Report on the world vitivinicultural situation. OIV, Paris, France. Available at: http://www.oiv.int/en/oiv-life/oiv-2019-report-on-the-world-vitivinicultural-situation (accessed 18 April 2020).
Jaeger, S.R., Danaher, P.J. and Brodie, R.J. 2009. Wine purchase decisions and consumption behaviours: insights from a probability sample drawn in Auckland, New Zealand. Food Qual Prefer. 20:312–319. 10.1016/j.foodqual.2009.02.003
Johnson, T.E., Danner, L. and Bastian, S.E.P. 2017. Consumer segmentation methods for the wine market. In “Reference Module in Food Science 2017”. Arnout R.H. (Ed.). 1-6. Elsevier. 10.1016/b978-0-08-100596-5.21419-4
Jorge, E., Lopez-Valeiras, E. and Gonzalez-Sanchez, M.B. 2020. The role of attitudes and tolerance of ambiguity in explaining consumers’ willingness to pay for organic wine. J. Clean. Prod. 257:1-12. 10.1016/j.jclepro.2020.120601
Keller, K.L. 2009. Managing the growth tradeoff: challenges and opportunities in luxury branding. J Brand Manag. 16:290–301. 10.1057/bm.2008.47
Kline, R.B. 2005. Principles and practice of structural equation modeling, 2nd edition, Guilford Press, New York, NY.
Krstonošić, M.A., Cvejić Hogervorst, J., Torović, L., Puškaš, V., Miljić, U., Mikulić, M. and Bukarica, L.G. 2019. Influence of 4 years of ageing on some phenolic compounds in red wines. Acta Aliment. 48:449–456. 10.1556/066.2019.48.4.6
Kuršvietienė, L., Stanevičienė, I., Mongirdienė, A. and Bernatonienė, J. 2016. Multiplicity of effects and health benefits of resveratrol. Medicina. 52:148–155. 10.1016/j.medici.2016.03.003
Lee, H.J. and Hwang, J. 2016. The driving role of consumers’ perceived credence attributes in organic food purchase decisions: a comparison of two groups of consumers. Food Qual Prefer. 54:141–151. 10.1016/j.foodqual.2016.07.011
Lee, W.F., Gartner, W.C., Song, H., Marlowe, B., Choi, J.W. and Jamiyansuren, B. 2018. Effect of extrinsic cues on willingness to pay of wine. Brit Food J. 120:2582-2598. 10.1108/bfj-01-2017-0041.
Liberale, L., Bonaventura, A., Montecucco, F., Dallegri, F. and Carbone, F. 2019. Impact of red wine consumption on cardiovascular health. Curr Med Chem. 26:3542–3566. 10.2174/0929867324666170518100606
Lim, C.M., Kim, Y., and Runyan, R. 2013. Segmenting luxe-bargain shoppers using a fuzzy clustering method. Int J Retail Distrib Manag. 41:848 –868. 10.1108/IJRDM-01-2013-0012
Lu, L., Rahman, I. and Chi, C. 2017. Ready to embrace genetically modified wines? The role of knowledge exposure and intrinsic wine attributes. Cornell Hosp. Q. 58:23–38. 10.1177/1938965516629775
Martin-Moreno, J.M., Harris, M.E., Breda, J., Moller, L., Alfonso-Sanchez, J.L. and Gorgojo, L. 2013. Enhanced labelling on alcoholic drinks: reviewing the evidence to guide alcohol policy. Eur. J. Public Health. 23:1082–1087. 10.1093/eurpub/ckt046
McMillan, R. 2018. Wine report: state of the wine industry 2018. Silicon Valley Bank. Available at: https://www.svb.com/wine-report. (accessed 29 April 2020)
Milenković, M., Glavić, D. and Maričić, M. 2019. Determining factors affecting congestion pricing acceptability. Transp Policy. 82:58–74. 10.1016/j.tranpol.2019.08.004
Mueller, L.S. and Szolnoki, G. 2012. Market price differentials for food packaging characteristics. Food Qual Prefer. 25:171–182. 10.1016/j.foodqual.2012.02.009
Muthén, B. and Kaplan, D. 1985. A comparison of methodologies for the factor analysis of non-normal Likert variables. Br. J. Math. Stat. Psychol. 38(1):171–189. 10.1111/j.2044-8317.1985.tb00832.x
Nowak, L., Thach, L. and Olsen, J.E. 2006. Wowing the millennials: creating brand equity in the wine industry. J. Prod. Brand. Manag. 15:316–323. 10.1108/10610420610685712
Onofri, L., Boatto, V. and Bianco, A.D. 2015. Who likes it ‘sparkling’? An empirical analysis of Prosecco consumers’ profile. Agric. Food Econ. 3:1 –15. 10.1186/s40100-014-0026-x
Patrícia Silva, A., Figueiredo, I., Hogg, T. and Sottomayor, M. 2014. Young adults and wine consumption, a qualitative application of the theory of planned behaviour. Brit Food J. 116:832–848. 10.1108/BFJ-05-2012-0114
Pestar Bizjak, S., Hristov, H., Košmerl, T. and Kuhar, A. 2018. Influence of consumer regiocentrism on perceived value of wine. Brit Food J. 120:33–43. 10.1108/BFJ-03-2017-0181
Peterson, R.A. 1994. A meta-analysis of Cronbach’s coefficient alpha. J. Consum. Res. 21:381–391. 10.1086/209405
Radovanović, V.N., Andjelković, M., Arsić, B., Radovanović, A. and Gojković-Bukarica, L. 2019. Cost-effective ultrasonic extraction of bioactive polyphenols from vine and wine waste in Serbia. South African J. Enol. Vitic. 40:1-9. 10.21548/40-2-3215.
Rathi, V. 2018. Herbal wine: a review. J Nutr Weight Loss. 3:1-7. 10.35248/2593-9793.18.3.113
Reynolds, D., Rahman, I., Bernard, S. and Holbrook, A. 2018. What effect does wine bottle closure type have on perceptions of wine attributes? Int. J. Hosp. Manag. 75:171–178. 10.1016/j.ijhm.2018.05.023
Rodrigues, H. and Parr, W.V. 2018. Contribution of cross-cultural studies to understanding wine appreciation: a review. Food Res. 115:251-258. Int. 10.1016/j.foodres.2018.09.008.
Sáenz-Navajas, M.P., Ballester, J., Fernández-Zurbano, P., Ferreira, V., Peyron, D. and Valentin, D. 2016. Wine quality perception: a sensory point of view. In: Moreno-Arribas, M.V and Bartolomé Suáldea, B. (eds.), Wine safety, consumer preference, and human health, Springer, Cham, Switzerland pp. 119 –138. 10.1007/978-3-319-24514-0_6
Sáenz-Navajas, M.P., Campo, E., Sutan, A., Ballester, J. and Valentin, D. 2013. Perception of wine quality according to extrinsic cues: the case of Burgundy wine consumers. Food Qual Prefer. 27:44–53. 10.1016/j.foodqual.2012.06.006
Samoggia, A. 2016. Wine and health: faraway concepts? Brit Food J. 118:946–960. 10.1108/BFJ-07-2015-0267
Sellers-Rubio, R. and Nicolau-Gonzalbez, J.L. 2016. Estimating the willingness to pay for a sustainable wine using a Heckit model. Wine Econ. Policy. 5:96–104. 10.1016/j.wep.2016.09.002
Sjostrom, T., Corsi, A.M. and Lockshin, L. 2016. What characterises luxury products? A study across three product categories. Int. J. Wine Bus. Res. 28:76–95. 10.1108/IJWBR-05-2015-0017
Snoj, B., PisnikKorda, A. and Mumel, D. 2004. The relationships among perceived quality, perceived risk and perceived product value. J. Prod. Brand. Manag. 13:156–167. 10.1108/10610420410538050
Soares, S., Brandão, E., Mateus, N. and de Freitas, V. 2015. Sensorial properties of red wine polyphenols: astringency and bitterness. Crit Rev Food Sci Nutr. 57:937–948. 10.1080/10408398.2014.946468
Sogari, G., Mora, C. and Menozzi, D. 2016. Sustainable wine labeling: a framework for definition and consumers’ perception. Agric. Sci. Procedia. 8:58–64. 10.1016/j.aaspro.2016.02.008
Steenkamp, J.-B.E.M. 1989. Product quality. An investigation into the concept and how it is perceived by consumers. Van Gorcum, Assen, the Netherlands.
Tavakol, M. and Dennick, R. 2011. Making sense of Cronbach’s alpha. Int. J. Med. Educ. 2:53–55. 10.5116/ijme.4dfb.8dfd
Thach, E.C. and Olsen, J.E. 2006. Market segment analysis to target young adult wine drinkers. Agribusiness. 22:307–322. 10.1002/agr.20088
Tomic, B., Spasojević Brkić, V., Karapetrovic, S., Pokrajac, S., Milanović, D.D., Babić, B. and Djurdjevic, T. 2017. Organizational culture, quality improvement tools and methodologies, and business performance of a supply chain. Proc Inst Mech Eng B J Eng Manuf. 231:2430–2442. 10.1177/0954405416629100
Valentin, D., Parr, W.V., Peyron, D., Grose, C. and Ballester, J. 2016. Colour as a driver of Pinot noir wine quality judgments: an investigation involving French and New Zealand wine professionals. Food Qual Prefer. 48:251–261. 10.1016/j.foodqual.2015.10.003
Veale, R. and Quester, P. 2009. Do consumer expectations match experience? Predicting the influence of price and country of origin on perceptions of product quality. Int Bus Rev. 18:134–144. 10.1016/j.ibusrev.2009.01.004
Vecchio, R., Decordi, G., Grésillon, L., Gugenberger, C., Mahéo, M. and Jourjon, F. 2017. European consumers’ perception of moderate wine consumption on health. Wine Econ. Policy. 6:14–22. 10.1016/j.wep.2017.04.001
Verdú Jover, A.J., Lloréns Montes, F.J. and Fuentes Fuentes, M. del M. 2004. Measuring perceptions of quality in food products: the case of red wine. Food Qual Prefer. 15:453–469. 10.1016/j.foodqual.2003.08.002
Vilela, A., Marques, C. and Correia, E. 2018. Structural equation modelling (SEM) applied to sensory profile of Vinho Verde monovarietal wines. Food Res. Int. 111:650–660. 10.1016/j.foodres.2018.05.077
Werdelmann, T. 2014. Quality and value creation on the premium wine market. J Appl Leadership Manag. 3:47–72.
Williamson, P.O., Lockshin, L., Francis, I.L. and Mueller Loose, S. 2016. Influencing consumer choice: short and medium term effect of country of origin information on wine choice. Food Qual Prefer. 51:89–99. 10.1016/j.foodqual.2016.02.018
Wong, K.K.K. 2013. Partial least squares structural equation modeling (PLS-SEM) techniques using smart PLS. Marketing Bull. 24:1–32.
Workman, D. 2019. Top wine importing countries, world’s top exporters. Available at: http://www.worldstopexports.com/top-wine-importing-countries/. (accessed 22 September 2020)
Yoo, Y.J., Saliba, A.J. and Prenzler, P.D. 2010. Should red wine be considered a functional food? Compr Rev Food Sci F. 9:530 –551. 10.1111/j.1541-4337.2010.00125.x
Yoo, Y.J., Saliba, A.J., MacDonald, J.B., Prenzler, P.D. and Ryan, D. 2013. A cross-cultural study of wine consumers with respect to health benefits of wine. Food Qual Prefer. 28:531–538. 10.1016/j.foodqual.2013.01.001
Article Sidebar
Published
Apr 1, 2021
Article Details
How to Cite
Ruso, J., Filipović, J., Maričić, M., & Spasojević-Brkić, V. (2021). Quality perception and willingness to pay: The case of red wine with health-beneficial effects. Italian Journal of Food Science, 33(2), 1-12. https://doi.org/10.15586/ijfs.v33i2.1969
Section
Paper
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
How to Cite
Ruso, J., Filipović, J., Maričić, M., & Spasojević-Brkić, V. (2021). Quality perception and willingness to pay: The case of red wine with health-beneficial effects. Italian Journal of Food Science, 33(2), 1-12. https://doi.org/10.15586/ijfs.v33i2.1969