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Type: Journal article
Title: Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production
Author: Saltman, Y.
Johnson, T.
Wilkinson, K.
Bastian, S.
Citation: International Journal of Wine Research, 2015; 2015(7):83-92
Publisher: Dove Press
Issue Date: 2015
ISSN: 1179-1403
Statement of
Yaelle Saltman, Trent E Johnson, Kerry L Wilkinson, Susan EP Bastian
Abstract: Additives are routinely used in food and wine production to enhance product quality and/or prevent spoilage. Compared with other industries, the wine industry is only permitted to use a limited number of additives. Whereas flavor additives are often used to intensify the aroma and flavor of foods and beverages, the addition of flavorings to wine contravenes the legal definition of wine. Given the current legislation, it is perhaps not surprising that the potential use of food additives in wine production has not been explored. This study therefore investigated Australian wine consumers' acceptance of and attitudes toward the use of additives in food and wine production. Consumers (n=1,031) were segmented based on their self-reported wine knowledge (ie, subjective knowledge). Using these ratings, low (n=271), medium (n=528), and high (n=232) knowledge segments were identified. Consumers considered natural flavorings and colors, and additives associated with health benefits (eg, vitamins, minerals, and omega 3 fatty acids), to be acceptable food additives, irrespective of their level of wine knowledge. In contrast, the use of winemaking additives, even commonly used and legally permitted additives such as tartaric acid, preservatives, oak chips, and tannins, were considered far less acceptable, particularly, by less knowledgeable consumers. Surprisingly, natural flavorings were considered more acceptable than currently used winemaking additives. Consumers were therefore asked to identify the flavors they would most prefer in white and red wines. Fruit flavors featured prominently in consumer responses, eg, lemon and apple for white wines and blackcurrant and raspberry for red wines, but vanilla and/or chocolate, ie, attributes typically associated with oak maturation, were also suggested.
Keywords: wine quality; segmentation; natural flavors; artificial flavors; wine knowledge
Rights: © 2015 Saltman et al. This work is published by Dove Medical Press Limited, and licensed under Creative Commons Attribution – Non Commercial (unported, v3.0) License. The full terms of the License are available at Non-commercial uses of the work are permitted without any further permission from Dove Medical Press Limited, provided the work is properly attributed. Permissions beyond the scope of the License are administered by Dove Medical Press Limited. Information on how to request permission may be found at:
DOI: 10.2147/IJWR.S90802
Appears in Collections:Agriculture, Food and Wine publications
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