Doctoral Degrees (Institute for Wine Biotechnology)

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Browsing Doctoral Degrees (Institute for Wine Biotechnology) by browse.metadata.advisor "Nieuwoudt, Helene"

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    Exploring consumers’ risk perception in wine retail decision-making : insights for Chenin blanc
    (Stellenbosch : Stellenbosch University, 2019-04) Van der Colff, Nadia; Nieuwoudt, Helene; Pentz, Chris; Stellenbosch University. Faculty of Agrisciences. Dept. of Viticulture and Oenology. Institute for Wine Biotechnology.
    ENGLISH ABSTRACT: South Africa is a large wine producing country without a wine-drinking culture. Therefore, the development of the domestic wine market is a priority of the Wine Industry Strategic Exercise (WISE). The study of risk perception is known to provide insights, valuable for marketing initiatives aiming to gain market share. Previous researchers identified significant perceived risks and risk-reducing strategies for wine as a generic category. However, this study was a pioneering effort to explore and describe consumer risk perception of a specific wine varietal. Chenin blanc, South Africa’s most planted wine grape variety, accounts for 23% of all varieties crushed for wine production. However, from 2011-2017, domestic Chenin blanc sales appeared to be low in the South African 750ml bottled white wine category. Therefore, the aim of this study was to explore and describe consumers’ perceived risk of Chenin blanc wine. As South African consumers purchase wine primarily from retail stores, the study focused exclusively on consumers’ retrospective, in-store decision-making of white wine. An exploratory sequential mixed methods research approach was followed. Using semi-structured, personal interviews, consumers of white wine (n=8) were firstly interviewed to gain an understanding of Chenin blanc perceptions. Qualitative data, in combination with theory, were used to develop a measurement instrument, utilised in the sequential core quantitative phase. The measurement instrument was pilot tested (n=62) to assess internal reliability. Consequently, an online survey was used to collect data from a sample (n=2051) of wine consumers. Statistical analysis confirmed that the scales used were valid and reliable. Being the first instrument to measure wine varietal-specific perceived risk, further recommendations were made to improve some construct items. The results show that there were significant differences in consumers’ quality perception, subjective knowledge, purchase frequency and perceived goodness-of-fit for occasions between white wine varietals. Based on a comparison between Chenin blanc and the white wine category in general, Chenin blanc was perceived to be less available with a lower amount of information available, while respondents indicated to be more risk averse and lacking self-confidence to evaluate Chenin blanc in a purchase situation. The main perceived risks in the case of Chenin blanc were functional, time and financial risks, while respondents indicated to use another wine varietal as a risk-reducing strategy. Age appeared to have little influence on respondents’ Chenin blanc perceived risk, but there were significant differences between ethnic groups’ Chenin blanc perceived risk. Potential target markets for Chenin blanc were identified with strategies recommended to reduce Chenin blanc perceived risk. Results of this study make a valuable contribution, not only to the South African wine industry, but also to the international body of knowledge on consumers’ wine decision-making. The exploratory sequential mixed methods research approach and varietal-specific measurement instrument can be replicated to study other struggling varietals or even regions-of-origin aiming to gain market share. The target market identified, with strategies to reduce Chenin blanc-specific perceived risks, can be used by the South African wine industry to develop a Chenin blanc marketing plan, aiming to increase market share.
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    Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications
    (Stellenbosch : Stellenbosch University, 2019-04) Brand, Jeanne; Nieuwoudt, Helene; Vivier, Melane A.; Valentin, Dominique; Næs, T.; Stellenbosch University. Faculty of Agrisciences. Dept. of Viticulture and Oenology. Institute for Wine Biotechnology.
    ENGLISH ABSTRACT: Descriptive sensory analysis techniques are widely used and trusted methodologies. Due to time and cost constraints, the demand for cost-effective methods for profiling is growing rapidly in food and beverage industries including the wine industry. A number of rapid methods have been tested and validated for various food products. However, further work is needed to identify and address limitations of specific rapid methods, especially reference-based methods, when evaluating complex matrices such as wine. The majority of studies employed novice consumers or trained consumers as judges. The wine industry has an advantage over most food industries with: (1) product experts who can serve as judges and (2) having an extensive lexicon in the form of aroma wheels available that can be used as check-all-that-apply (CATA) questions. The objective of this study was to identify cost-effective, rapid sensory methods that can be used for wine profiling by researchers and the wine industry alike. Furthermore, the study aimed to optimise the identified methods and to propose workflows that include sensory methods and statistical procedures suited for wine sensory analysis applications. Four rapid methods were compared to descriptive analysis (DA). The methods tested were CATA, rate-all-that-apply (RATA), Napping, and sorting. Results obtained for the rapid sensory method and DA were similar. It can therefore be concluded that rapid methods are suitable for the sensory evaluation of wine. Industry professionals can therefore be used as sensory judges, and can use a pre-determined lists of attributes as verbalisation tools. CATA and sorting provided the highest quality profiles with the best discrimination between products. Sorting highlights similarities and differences whereas CATA provides more detailed descriptions. In addition, these two methods were found to be easier than rate-all-that-apply (RATA) and Napping to use. Pivot profile (PP), a reference-based method, was validated against a CATA variant, namely frequency of attribute citation (FC). It was concluded that PP should be used with caution because the choice of pivot on the sensory space could have an influence. This method could, however, be useful when direct comparisons between samples are required, such as benchmarking. In addition to sensory method development, a number of statistical procedures were also proposed to assist with the interpretation of rapid method data. A workflow to calculate drivers of quality and a strategy to calculate confidence ellipses for PP data were developed. This study highlights the importance of selecting a fit-for-purpose method. The objective of the experiment being conducted, along with practical restrictions should be taken into account when deciding which method to use.