FUENTES ESPINOZA Alejandro

As the complexity of wine flavor is strongly linked with grape quality, depending on grape-growing practices and winemaking procedures, winemakers are concerned to anticipate some stabilization of consumer preferences for specific, intrinsic, wine characteristics. The objective of our experiment was to compare the impact of tasting wine over time at home, with first impressions in a single tasting session under laboratory conditions on the preference for certain types of premium red Bordeaux wines available on the market. To assess the consistency of evaluation at home, half of the participants tasted two contrasting wines (fresh/jammy fruit, low/high alcohol) on several occasions. In both cases, traditional sensory analysis and experimental economic techniques were applied to evaluate the preferences of French consumers (N = 184) and their willingness to pay. This observation of the effect of repeated exposure to wines with high alcohol levels (15% vol.), marked by jammy fruit flavors, on the stability of appreciation of these wines clearly revealed the fragility of short-term preferences and the importance of giving consumers time to evaluate wines in a familiar atmosphere.

Varieties resistant to cryptogamic diseases of the vine hold out great hope for a reduction in the use of phytosanitary products. They seem to be a credible alternative to traditional grape varieties because the wines produced from them should find takers on the market, according to a study published by researchers at the Institute of Vine and Wine Sciences (University of Bordeaux, France).

We analyze consumers' evaluations of white wines from resistant varieties, produced in the Languedoc winegrowing region of France (2016 vintage). We use the results from a laboratory experiment performed in Paris in June 2017, where a panel of more than one hundred and sixty consumers, regular buyers of this type of wine, were asked to evaluate a wine of the Bouquet 3159 grape variety (monogenic variety resistant to mildew and powdery mildew and optimized for quality) and compare it with two conventional wines of different quality levels, and with a certified organic wine of similar type and price. The environmental and health performances and the production methods of the different wines were quantified according to several indicators: Treatment frequency indicator (TFI) and pesticide residue analysis. The consumers first evaluated the wines after tasting, having been given only a minimum amount of information about the region of origin and the vintage, then again after receiving information on production methods and the levels of our indicators. The method used to lend credibility to individual valuations used experimental economics, via a mechanism based on direct disclosure of their willingness to pay (maximum purchase price for a bottle of wine according to available information). The results showed that, on a purely sensory level, consumers had difficulty in accepting wine from a resistant variety. We were then able to see that communication focusing on environmental and health performances very much improved the position of the resistant variety of wine, putting it ultimately at the top of the average qualitative evaluations. In economic terms, we show that this promotion results in high market share, gained from conventional wines. Market share losses were lower, however, for the premium conventional wine, suggesting that the higher quality wines would be less directly challenged by wines produced from resistant varieties.

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It is widely accepted that global warming will have significant consequences for many vineyards around the world, with impacts on grape production, grape quality and therefore wine quality. In Bordeaux and other regions, global warming is partly the cause of a change in the chemical composition of grapes harvested under over-ripe conditions. In this context, global warming will involve important economic stakes in wine consumption, and it may be useful to know the capacity of consumers to accept these wines in the long term. The objective of this thesis is both prospective with respect to global warming and its consequences on wine quality and current with respect to the sustainable adequacy between supply and demand. The method of analysis is that of an experimental market coupled with a sensory analysis. Experiments with consumers have shown the influences of the characteristics of global warming wines on consumer preferences and the valuation of wines on the market́. Finally, the results show that consumers have differentiated valuations for oenological processes that aim to correct the negative effects of global warming.

It is widely accepted that global warming will have significant consequences for many vineyards around the world, with impacts on grape production, grape quality and therefore wine quality. In Bordeaux and other regions, global warming is partly the cause of a change in the chemical composition of grapes harvested under over-ripe conditions. In this context, global warming will involve important economic stakes in wine consumption, and it may be useful to know the capacity of consumers to accept these wines in the long term. The objective of this thesis is both prospective with respect to global warming and its consequences on wine quality and current with respect to the sustainable adequacy between supply and demand. The method of analysis is that of an experimental market coupled with a sensory analysis. Experiments with consumers have shown the influences of the characteristics of global warming wines on consumer preferences and the valuation of wines on the market́. Finally, the results show that consumers have differentiated valuations for oenological processes that aim to correct the negative effects of global warming.