The role of cultural identity in acceptance of wine innovations in wine regions
Bibliographic Data
| ID | 21295206 |
|---|---|
| Authors | Eva Marina Reinares Lara (0000-0002-5320-9268, Universidad Rey Juan Carlos), Jorge Pelegrín Borondo (0000-0003-2720-1788, Universidad de La Rioja), Cristina Olarte-Pascual (0000-0002-9853-0266, Universidad de La Rioja), Gwenaelle Oruezabala (0000-0002-9502-8772, Nantes Université) |
| Year | 2023 |
| Volume | 125 |
| Issue | 3 |
| Pages | 869-885 |
| Publication date | 2023-02-09 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-07-2021-0802 |
| OpenAlex | W4229367543 |
| Language | EN |
| Citations received | 2 |
| References cited | 52 |
Purpose Wine culture is an increasingly important reality for the development of wine regions that can foster a sense of cultural identity (CI). With the aim of guiding marketing in the wine market and segmenting demand, this study aims to introduce the moderating role of wine-related cultural identity (WCI) in a Cognitive-Affective-Normative (CAN) model to explain purchase intention for innovations. Design/methodology/approach This quantitative study was conducted in Spain, the country with the largest acreage of vineyards in the world. Specifically, a personal survey was applied to a sample of 1,126 potential buyers of a wine innovation in Rioja, the Spanish wine region with the longest tradition. Findings (1) WCI moderates acceptance of a wine innovation; (2) WCI levels generate new segments: Enoculturalists (44.67%), who have a strong WCI, Intermediate Enoculturalists (38.90%), with an intermediate WCI and Non-Enoculturalists (16.43%), who have no WCI; and (3) the CAN model strongly explains the behavior of Non-Enoculturalists ( R 2 = 0.81). Originality/value The originality of the research lies in the opportunity to test a technical innovation in wine production in a region characterized by a strong wine-growing tradition. Despite growing interest in local products, no study has yet examined the moderating role of CI in a new food acceptance model as proposed here. The findings have important theoretical and practical implications, as they identify new groups for targeting innovation-related actions and reactivating wine consumption in keeping with new consumer trends
Aesthetics · Art · Business · Consumption (sociology) · Identity (music) · Normative · Originality · Political science · Qualitative research · Social science · Sociology · Value (mathematics) · Wine · Culinary Culture and Tourism · Food Science · Marketing · Mathematics · Organic Food and Agriculture · Wine Industry and Tourism
Factors influencing public acceptance of innovative food technologies and products
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Food, place and authenticity
Consumer Choice between Hedonic and Utilitarian Goods
The theory of planned behavior
Consumer Acceptance and Use of Information Technology
A Theoretical Extension of the Technology Acceptance Model
Culture and systems of thought
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Development and validation of brief measures of positive and negative affect
Food is Good to Teach
Who has a wine-identity? Consumption practices between distinction and democratization
Between Mothers and Markets
Rituals, discourses, and realities
The 'terroirist' social movement
Consumer acceptance of technology-based food innovations
Analysis of personal and cultural values as key determinants of novel food acceptance. Application to an ethnic product
Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study
| Citations per year | 1 |
|---|---|
| Citation span | 2024 - 2026 (3) |
| Highly cited | No |