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Beverages 2016, 2(3), 19; doi:10.3390/beverages2030019

Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

1
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
2
School of Pharmacy and Medical Sciences, University of South Australia, GPO Box 2471, Adelaide SA 5001, Australia
3
School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4701, Australia
*
Author to whom correspondence should be addressed.
Academic Editor: Edgar Chambers IV
Received: 19 May 2016 / Revised: 20 July 2016 / Accepted: 20 July 2016 / Published: 26 July 2016
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Abstract

Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling wine vs. French Champagne and any compositional and/or sensorial bases for these preferences. A range of French and Australian sparkling wines were analyzed by MIR spectroscopy to determine if sparkling wines could be differentiated according to country of origin. A subset of wines, comprising two French Champagnes, a French sparkling wine and three Australian sparkling wines, were selected for (i) descriptive analysis to characterize their sensory profiles and (ii) acceptance tests to determine consumer liking (n = 95 Australian wine consumers). Significant differences were observed between liking scores; on average, the $70 French Champagne was liked least and the $12 Australian sparkling wine liked most, but segmentation (based on individual liking scores) identified clusters comprising consumers with distinct wine preferences. Interestingly, when consumers were shown wine bottle labels, they considered French wines to be more expensive than Australian wines, demonstrating a clear country of origin influence. View Full-Text
Keywords: Champagne; consumer preferences; descriptive analysis; mid-infrared spectroscopy; principal component analysis; sparkling wine Champagne; consumer preferences; descriptive analysis; mid-infrared spectroscopy; principal component analysis; sparkling wine
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Culbert, J.; Verdonk, N.; Ristic, R.; Olarte Mantilla, S.; Lane, M.; Pearce, K.; Cozzolino, D.; Wilkinson, K. Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne. Beverages 2016, 2, 19.

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