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Consumer acceptance of fungus-resistant varieties in red wines blends: Insights from the consumer rejection thresold method

Author

Listed:
  • Caroline Paire

    (UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement)

  • Foued Cheriet

    (UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement, Pôle Vigne et Vin - L'Institut Agro - Institut Agro Rennes Angers - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement - Institut Agro Dijon - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement)

  • Alain Samson

    (PECH ROUGE - Unité Expérimentale de Pech-Rouge - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement)

  • Christian Chervin

    (AGIR - AGroécologie, Innovations, teRritoires - Toulouse INP - Institut National Polytechnique (Toulouse) - Comue de Toulouse - Communauté d'universités et établissements de Toulouse - INP - PURPAN - Ecole d'Ingénieurs de Purpan - Toulouse INP - Institut National Polytechnique (Toulouse) - Comue de Toulouse - Communauté d'universités et établissements de Toulouse - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, LRSV - Laboratoire de Recherche en Sciences Végétales - UT3 - Université Toulouse III - Paul Sabatier - Comue de Toulouse - Communauté d'universités et établissements de Toulouse - CNRS - Centre National de la Recherche Scientifique - Toulouse INP - Institut National Polytechnique (Toulouse) - Comue de Toulouse - Communauté d'universités et établissements de Toulouse)

  • Audrey Arino

    (Les vignobles Foncalieu)

  • Gabriel Ruetsch

    (Les vignobles Foncalieu)

  • Estelle Ithurralde

    (Les grands chais de France - Partenaires INRAE)

  • Olivier Geffroy

    (PPGV - Physiologie, Pathologie et Génétique Végétales - INP - PURPAN - Ecole d'Ingénieurs de Purpan - Toulouse INP - Institut National Polytechnique (Toulouse) - Comue de Toulouse - Communauté d'universités et établissements de Toulouse)

Abstract

Fungus resistant varieties (FRV) offer a promising solution to reduce pesticide use in viticulture. However, their incorporation into traditional red wine blends may affect consumer acceptance due to higher acidity, lower tannin content, and stability issues. This study applied the Consumer Rejection Threshold (CRT) method to assess FRV acceptability in red wine blend. Detection thresholds for untrained panellists were 24.9 % for Artaban and 14.1 % for Vidoc, while lower values were observed for experts. Artaban blends were less preferred below 60 % of incorporation, while Vidoc blends were neutrally perceived. Consumers' segmentation revealed that 21 % of them significantly preferred Merlot. Overall, results support FRV wine integration into red blends or their use in single cuvées.

Suggested Citation

  • Caroline Paire & Foued Cheriet & Alain Samson & Christian Chervin & Audrey Arino & Gabriel Ruetsch & Estelle Ithurralde & Olivier Geffroy, 2025. "Consumer acceptance of fungus-resistant varieties in red wines blends: Insights from the consumer rejection thresold method," Post-Print hal-05139879, HAL.
    • Handle: RePEc:hal:journl:hal-05139879
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