Trial reportPublic health nutrition2020
Consumer perception and behaviour related to low-alcohol wine: do people overcompensate?
Trial report in Public health nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed, 40 citations in OpenAlex.
- Information Drives Sensory Perception and Willingness-to-Pay for Partially Dealcoholized Wine: Evidence from a Between-Subjects Experiment in Italy.Foods (Basel, Switzerland) · 2026Article
- From expectation to experience: The impact of 'dealcoholized', 'sulfite-free', and 'canned wine' claims on perception and purchase behavior across age groups.Current research in food science · 2026Article
- No- and Low-Alcohol Wines: Perception and Acceptance in a Traditional Wine Region in Northern Italy.Foods (Basel, Switzerland) · 2025Article
- Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines.Foods (Basel, Switzerland) · 2025Review
- Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry.Comprehensive reviews in food science and food safety · 2025Review
- Non-Alcoholic Wines: Sensory Pleasantness and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping.Foods (Basel, Switzerland) · 2023Article
- Which drinkers have changed their alcohol consumption due to energy content concerns? An Australian survey.BMC public health · 2022Article
- Non-alcoholic beer in the European Union and UK: Availability and apparent consumption.Drug and alcohol review · 2022Article
- Production, Consumption, and Potential Public Health Impact of Low- and No-Alcohol Products: Results of a Scoping Review.Nutrients · 2021Article
- Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveCompared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences consumption.
designRandomised controlled trial (RCT).
settingParticipants were invited to a wine tasting and randomised into one of the three conditions: they either tasted a 'new white wine' (12·5 % alcohol content), a 'new low-alcohol white wine' (8·0 % alcohol content) or they tasted the low-alcohol wine but were not aware that the wine was reduced in alcohol (low-alcohol, blinded).
participantsNinety participants (42 % male, mean age = 41 (sd 14) years).
resultsMean comparisons showed similar ratings for the low-alcohol conditions and the standard alcohol condition (mean > 5·6/7). The mean consumed amount across all conditions did not differ (162 (sd 71) ml, (F2,86 = 0·43, P > 0·05)), hence people who tasted the low-alcohol wine consumed approximately 30 % less alcohol. However, participants were willing to pay more for the normal wine compared with the low-alcohol wine, (F2,87 = 3·14, P < 0·05).
conclusionsParticipants did not alter their drinking behaviour in response to the reduced alcohol content, and the low-alcohol wine was perceived positively. There might be an emerging market potential for wine of reduced alcohol content, but consumers may not be willing to pay the same price as for the standard wine.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.