T. Johnson - Academia.edu (original) (raw)

Papers by T. Johnson

International Journal of Wine Business Research

Purpose – The purpose of the study was to devise an instrument, labelled the Fine Wine Instrument... more Purpose – The purpose of the study was to devise an instrument, labelled the Fine Wine Instrument (FWI), to measure the fine wine behaviour of respondents and then use that base to segment the consumer sample. The behaviour of those respondents who scored highly on the FWI was examined in detail. Design/methodology/approach – An online survey collected quantitative information from a convenience sample of Australian wine consumers (n = 1,017). Using the FWI as the segmentation base, cluster analysis identified three segments of consumers, denoted “Wine Enthusiasts”, “Aspirants” and “No Frills” wine drinkers, and their respective wine-related behaviours were examined. Findings – The Wine Enthusiasts’ segment consumed more wine, spent more money on wine and were more knowledgeable about wine than the other two segments. The demographics of the Wine Enthusiasts’ segment indicated that the members were not consistent with the conventional view of wine connoisseurs, as many were under th...

International Journal of Wine Research, 2015

Australian Journal of Grape and Wine Research, 2007

Ten commercial Australian Shiraz wines of diverse origin and quality were hedonically rated by 54... more Ten commercial Australian Shiraz wines of diverse origin and quality were hedonically rated by 54 wine and cheese consumers and 22 wine experts. The wines were then paired with a single Cheddar cheese and the consumers asked to rate “ideal” pairings and indicate hedonic liking of the pairs. A descriptive analysis (DA) panel of seven judges evaluated the sensory properties

Food Quality and Preference, 2013

Journal of agricultural and food chemistry, Jan 11, 2015

Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribut... more Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimens have been introduced, particularly for wines at lower price points. To date, few studies have investigated consumers' acceptance of wines made using non-traditional oak treatments. In this study, two Cabernet Sauvignon wines were aged using traditional (i.e., barrel) and/or alternative (i.e., stainless steel or plastic tanks and vats, with oak wood added) maturation regimens. Chemical and sensory analyses were subsequently performed to determine the influence on wine composition and sensory properties, that is, the presence of key oak-derived volatile compounds and perceptible oak aromas and flavor. The quality of a subset of wines was rated by a panel of 10 wine experts using a 20-point scoring system, with all wines considered technically sound. Consumer acceptance of wines was also determined. Hedonic rating...

Asia Pacific Journal of Marketing and Logistics, 2011

Purpose -The purpose of this paper is to discover the underlying motivations of Chinese wine cons... more Purpose -The purpose of this paper is to discover the underlying motivations of Chinese wine consumption. Design/methodology/approach -Qualitative focus group interviews were performed on 36 Chinese wine consumers and four focus groups were performed, with participants segmented into groups based on age and gender. Findings -The main findings were that Chinese wine consumers are influenced by face and status. These issues may be affecting their wine consumption behaviours, particularly related to anomalous behaviours such as mixing red wine with lemonade and the rationale for the preference of cork-closed wine bottles. Furthermore, the notion of wine consumption for health-related purposes was uncovered and a linkage found with traditional Chinese medicine. Originality/value -While research has been conducted on Chinese wine consumers, this paper attempts to uncover the underlying motivations for consumption and finds a linkage between wine consumption and traditional Chinese medicine. Furthermore, this paper links the traditions and beliefs of traditional Chinese medicine with a product category other than food or medicine.

Australian Journal of Grape and Wine Research, 2009

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Australian Journal of Grape and Wine Research, 2012

ABSTRACT Berry Sensory Assessment (BSA) is a technique that can help grapegrowers and winemakers ... more ABSTRACT Berry Sensory Assessment (BSA) is a technique that can help grapegrowers and winemakers to make decisions about harvest date and allocation of grapes. As a structured technique, BSA has been used by grapegrowers, winemakers and researchers for the last 11 years. The number of studies, however, reporting results of the effect of viticultural practices on berry sensory characteristics and wine quality is limited. The extent to which both Australian and New Zealand winemakers and grapegrowers use BSA and their opinions about the application and their expectations of this technique has not been evaluated. The aims of this review are: first, to review the different BSA techniques employed to date within the wine industry and oenological research, and to consider some practical applications of BSA; and second, to reveal and discuss a survey undertaken by Australian and New Zealand winemakers and grapegrowers about current use of BSA. Knowledge gaps in BSA resultant from the review and the survey are identified.

Australian and New …, 2007

Qualitative focus group interviews were performed with ethnic Chinese wine consumers residing in ... more Qualitative focus group interviews were performed with ethnic Chinese wine consumers residing in Adelaide, South Australia. The purpose of the interviews was to explore wine related attitudes and behaviours unique to Chinese consumers. The major findings of the study revealed a ...

American Journal of Enology and Viticulture, 2014