More hawthorn and less dried longan: the role of information and taste on red wine consumer preferences in China

P. O. Williamson, S. Mueller-Loose, L. Lockshin, I. L. Francis

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

Background and Aims: This study uses sensory evaluation techniques to test the relative influence of country of origin, price and sensory attributes on consumer preferences in a new wine market. Methods and Results: Red wines from France, Australia and China were tasted by Chinese consumers under blind or informed conditions. Sensory descriptive data were collected from a Chinese-trained panel. A higher price and being from France were the strongest predictors of informed liking, while being from China had a negative influence for most of the consumers. Some consistency was found in sensory preferences between blind and informed tastings, indicating that sensory aspects of the wine are important. Well-liked wines were generally high in fermented bean curd, hawthorn and woody, and low in salty and dried longan attributes. Conclusions: Price and country of origin generally are more important than the sensory aspects, however, a significant proportion of consumers are less concerned about origin and price and were more influenced by the sensory characteristics. Significance of the Study: Even in a new wine market, producers benefit from understanding consumer reactions to the sensory properties of wines and to extrinsic attributes in order to successfully meet consumer expectations.

Original languageEnglish
Pages (from-to)113-124
Number of pages12
JournalAustralian Journal of Grape and Wine Research
Volume24
Issue number1
DOIs
StatePublished - Jan 2018
Externally publishedYes

Keywords

  • China
  • country of origin
  • price
  • red wine
  • sensory

Fingerprint

Dive into the research topics of 'More hawthorn and less dried longan: the role of information and taste on red wine consumer preferences in China'. Together they form a unique fingerprint.

Cite this