scholarly journals Evaluation of South African Chenin Blanc Wines Made From Six Different Trellising Systems Using a Chemical and Sensorial Approach

2020 ◽  
Author(s):  
V. Panzeri ◽  
H.N. Ipinge ◽  
A. Buica
Keyword(s):  
South African ◽  
Chenin Blanc

A varietal-specific approach to investigate wine risk perception in South Africa

2019 ◽  
Vol 31 (4) ◽  
pp. 640-659
Author(s):  
Nadia Van der Colff ◽  
Chris Pentz ◽  
Helene Nieuwoudt
Keyword(s):  
Mixed Methods ◽  
Risk Perception ◽  
South African ◽  
Mixed Methods Research ◽  
Online Survey ◽  
Statistical Significance ◽  
Research Approach ◽  
Convenience Sample ◽  
Content Type ◽  
Chenin Blanc

Purpose This study aims to describe South African consumers’ wine risk perception on varietal level with recommendations for Chenin blanc. Design/methodology/approach An exploratory mixed methods approach was followed where qualitative data were used to develop the questionnaire. Quantitative data were collected from 2,051 respondents using an online survey. ANOVA and Fischer least significance difference tests were used to indicate statistical significance. Findings Significant perceived risks (PRs) associated with Chenin blanc across age and ethnic groups were functional, time and financial risks. Risk-reducing strategies (RRS) in the white wine category were favourite brands and a trusted store, while Sauvignon blanc was also described as an RRS. Recommended Chenin blanc RRS include tastings and events with food. Research limitations/implications Measurement of PR remains challenging. This research approach can be reproduced and/or adapted to investigate other struggling varietals and/or regions-of-origin. The convenience sample limits generalisability. Practical implications Segments were identified to develop new markets for Chenin blanc. RRS emphasise the importance of real sensory experience rather than media exposure to build knowledge and familiarity. Originality/value This study is a pioneering endeavour in terms of using an exploratory mixed methods research approach to investigate and describe risk perception of a specific wine varietal. Recommendations, with implications for strategic marketing decisions, are made for South African Chenin blanc.

Polarized projective mapping as a rapid sensory analysis method applied to South African Chenin Blanc wines

LWT ◽  
2018 ◽  
Vol 92 ◽  
pp. 140-146 ◽  
Author(s):  
Christine Wilson ◽  
Jeanne Brand ◽  
Wessel du Toit ◽  
Astrid Buica
Keyword(s):  
South African ◽  
Sensory Analysis ◽  
Analysis Method ◽  
Projective Mapping ◽  
Chenin Blanc

scholarly journals The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1710
Author(s):  
Dominique Valentin ◽  
Carlo Valente ◽  
Jordi Ballester ◽  
Ronan Symoneaux ◽  
Ina Smith ◽  
...  
Keyword(s):  
South African ◽  
Word Association ◽  
Country Of Origin ◽  
Social Representation ◽  
Wine Industry ◽  
Cross Cultural Comparison ◽  
Chenin Blanc ◽  
Mode Of Consumption ◽  
The Impact

Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers’ Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate the role of origin in the construction of the representation. We used the theoretical framework of social representation to compare South African (SA) and French consumers’ representations via a word association task. The results indicated that SA representations are dominated by consumers’ experience of the wine (sensory and emotional dimensions), whereas French representations are dominated by the wine itself, in particular its origin and mode of consumption. The second objective was to evaluate the effect of origin on wine categorization in two conditions: with and without information concerning the two geographical origins of the samples. Results showed that providing information on the origin of the wines affected French participants more than SA participants. In both conditions, the groups of wines formed in the sorting tasks by SA participants were based on sensory descriptors and appeared not to be impacted by the information on origin. In contrast, providing information on the origin of the wines to French participants led to an increased use of the words “Loire”, “South Africa” and “familiar” suggesting a different sorting strategy more deliberately based on the origin of the wines. Our findings have important implications for the marketing and export activities within the wine industry.

scholarly journals Evaluating South African Chenin Blanc Wine Styles Using an LC-MS Screening Method

2017 ◽  
Vol 62 (2) ◽  
pp. 113-123 ◽  
Author(s):  
Astrid Buica ◽  
◽  
Jeanne Brand ◽  
Christine Wilson ◽  
Marietjie Stander ◽  
...  
Keyword(s):  
South African ◽  
Screening Method ◽  
Chenin Blanc

scholarly journals Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 805
Author(s):  
Jeanne Brand ◽  
Valeria Panzeri ◽  
Astrid Buica
Keyword(s):  
South African ◽  
Sensory Quality ◽  
High Resolution Mass Spectrometry ◽  
Principal Component ◽  
Wine Quality ◽  
Chemical Fingerprinting ◽  
Quality Rating ◽  
Chenin Blanc ◽  
Resolution Mass

The aim of the study was to propose a methodology for the elucidation of sensory and chemical wine quality drivers. The winners of the 2018 Top 10 Chenin Blanc and Top 10 Pinotage challenges and additional lower scoring wines for each cultivar were evaluated. The two sets underwent sensory profiling by Check-All-That-Apply (CATA) and a 20-point quality rating by industry experts in non-competition conditions and chemical fingerprinting by Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS). Data were submitted to Correspondence Analysis (CA) and Principal Component Analysis (PCA) for sensory and chemistry, respectively, from which the standardised deviates were correlated to quality scores to identify the quality drivers. The results illustrated the possibility to determine positive and negative sensory quality drivers (attributes), while the identification of drivers for chemistry (ions) was challenging due to the number of signals generated by the fingerprinting technique. The configurations of the sensory and chemical spaces were compared, but the similarities were relatively low as measured by Regression Vector (RV) coefficients, 0.437 and 0.505 for Pinotage and Chenin Blanc, respectively. The proposed methodology can also be used to explore the sensory space of wine sample sets with the added dimension of the quality drivers which, in turn, highlight the experts’ opinions on what makes a winning wine.

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