Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers

By M. Sáenz-Navajas, Eva Campo, A. Sutan, Jordi Ballester, Dominique Valentin. 2013

144 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/7309395a6ca8b8f89978bbf0066be57e9dc90847

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. C. Ievoli
2. L. Cinquanta
3. R. Vecchio
4. Marcella Corduas

In Plant Science

1. C. Ievoli
2. L. Cinquanta
3. R. Vecchio
4. Marcella Corduas
5. Ram Bezawada

In Tourism, Leisure and Hospitality Management

1. C. Ievoli
2. L. Cinquanta
3. R. Vecchio
4. Marcella Corduas
5. Ramkumar Janakiraman

Citations in the corpus

• From Social to Sale: The Effects of Firm-Generated Content in Social Media on Customer Behavior (2016, background): “The buying behavior for wines is a complex one given that consumers have to take into consideration several attributes, such as varietal, label (region of origin), ratings (e.g., a Parker ’ s rating), sweetness, acidity, tannin, fruit, and body (S´aenz-Navajas et al. 2013).”
• The importance of wine attributes for purchase decisions: A study of Italian consumers’ perception (2013, background): “This makes label information, the design and other aspects of the bottle very important when choosing wine (Sáenz-Navajas et al., 2013).”
• Determinants of willingness-to-pay for sustainable wine: Evidence from experimental auctions (2013, methodology): “Nevertheless, this methodology has quite rarely been applied to wine (e.g. Combris et al., 2009; Lange et al., 2002; Combris et al., 2009; Sáenz-Navajas et al., 2013).”