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Cognitive influence on the evaluation of wine: the impact and assessment of price

Abstract:
Price is one of the most important product-extrinsic factors influencing the consumers’ response to, and presumably experience of, wine. This is ironic inasmuch as the research tends to highlight either no, or else even a slightly negative relationship between price and liking in typical consumers when they taste wines blind. Nevertheless, providing price information, especially when it is high leads to enhanced taste ratings, especially for low to mid-priced wines. Similarly, bottle and label information (that makes a wine look cheaper or more expensive) has also been shown to influence the evaluation of wine by regular consumers (i.e., non-experts). Indeed, product-extrinsic information often appears to outweigh the product-intrinsic sensory attributes of wine in people’s hedonic (in not necessarily in their sensory-discriminative) ratings. Such findings therefore highlight the importance of cognitive as compared to direct sensory cues in the evaluation of wine. This narrative historical review critically reviews and evaluates the published experimental literature that has examined the impact of price on wine ratings.
Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1016/j.foodres.2024.114411

Authors

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Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Role:
Author
ORCID:
0000-0003-2111-072X


Publisher:
Elsevier
Journal:
Food Research International More from this journal
Volume:
187
Article number:
114411
Publication date:
2024-04-22
Acceptance date:
2024-04-20
DOI:
EISSN:
1873-7145
ISSN:
0963-9969


Language:
English
Keywords:
Pubs id:
1992169
Local pid:
pubs:1992169
Deposit date:
2024-05-03
ARK identifier:

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