Hostname: page-component-cd9895bd7-gbm5v Total loading time: 0 Render date: 2024-12-18T07:00:44.434Z Has data issue: false hasContentIssue false
  • English
  • Français

Personality Traits and Consumption of Wine and Beer

Published online by Cambridge University Press:  15 November 2019

Geir W. Gustavsen  and
Kyrre Rickertsen
Geir W. Gustavsen
Affiliation:
Norwegian Institute of Bioeconomy Research, NO 1432 Ås, P.O. Box 115, Norway
Kyrre Rickertsen*
Affiliation:
School of Economics and Business, Norwegian University of Life Sciences, P.O. Box 5003, NMBU 1432 Ås, Norway
*
e-mail: [email protected] (corresponding author).
Get access Rights & Permissions [Opens in a new window]

Abstract

Little attention has been paid to the effects of personality traits on the consumption of wine and beer. We used a survey to investigate the associations between personality traits and the differences in expected consumption frequencies of wine and beer for 3,482 Norwegian respondents. High scores on extraversion and openness to experiences increased the expected frequency of wine consumption, high score on agreeableness reduced the frequency of wine consumption, while scores on conscientiousness and neuroticism had no effects. For beer, there were no significant effects between personality traits and the frequency of consumption. (JEL Classification: D12, Q13).

Keywords

beer consumptionBig Fiveconsumer preferencewine consumption
Type
Articles
Information
Journal of Wine Economics , Volume 14 , Issue 4 , November 2019 , pp. 392 - 399
Copyright
Copyright © American Association of Wine Economists 2019

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Footnotes

Presented at the 13th Annual AAWE Conference, July 14–18, 2019 in Vienna, Austria. We thank conference participants, an anonymous referee, and the editor for useful comments.

References

Engvik, H., and Clausen, S. E. (2011). Norsk kortversjon av big five inventory (BFI-20). (Translation: Norwegian short version of the big five inventory (BFI-20)). Tidsskrift for norsk psykologforening, 48, 869–872.Google Scholar
Ferrari, S., and Cribari-Neto, F. (2004). Beta regression for modelling rates and proportions. Journal of Applied Statistics, 31(7), 799–815.CrossRefGoogle Scholar
Fogarty, J., and Voon, D. (2018). Alcohol consumption in the United States: Past, present, and future trends. Journal of Wine Economics, 13(2), 121–143.CrossRefGoogle Scholar
Gustavsen, G. W., and Rickertsen, K. (2018). Wine consumption in Norway: An age-period-cohort analysis. Journal of Wine Economics, 13(1), 41–56.CrossRefGoogle Scholar
Hart, J., and Alston, J. M. (2019). Evolving consumption patterns in the U.S. alcohol market: Disaggregated spatial analysis. Journal of Wine Economics. DOI:10.1017/jwe.2019.14.CrossRefGoogle Scholar
Holmes, J. A., and Anderson, K. (2017). Convergence in national alcohol consumption patterns: New global indicators. Journal of Wine Economics, 12(2), 117–148.CrossRefGoogle Scholar
John, O. P., Donahue, E. M., and Kentle, R. L. (1991). The big five inventory-versions 4a and 54. Berkeley, CA: University of California at Berkeley, Institute of Personality and Social Research.Google Scholar
Keller, C., and Siegrist, M. (2015). Does personality influence eating styles and food choices? Direct and indirect effects. Appetite, 84, 128–138.CrossRefGoogle ScholarPubMed
Malouff, J. M., Thorsteinsson, E. B., Rooke, S. E., and Schutte, N. S. (2007). Alcohol involvement and the five-factor model of personality: A meta-analysis. Journal of Drug Education, 37(3), 277–294.CrossRefGoogle ScholarPubMed
McCrae, R. R., and Costa, P. T. (2003). Personality in Adulthood: A Five-Factor Theory Perspective, 2nd edition. New York: Guilford Publications.CrossRefGoogle Scholar
Mora, M., Urdaneta, E., and Chaya, C. (2019). Effect of personality on the emotional response elicited by wines. Food Quality and Preference, 76, 39–46.CrossRefGoogle Scholar
Saliba, A. J., Wragg, K., and Richardson, P. (2009). Sweet taste preference and personality traits using a white wine. Food Quality and Preference, 20(8), 572–575.CrossRefGoogle Scholar
Samejima, F. (1969). Estimation of Latent Ability Using a Response Pattern of Graded Scores. Psychometrika Monograph No. 17. Richmond, VA: Psychometric Society. Available at https://www.psychometricsociety.org/sites/default/files/pdf/MN17.pdf.CrossRefGoogle Scholar
Shipman, Z. D., and Durmus, B. (2016). The impact of personality traits on intention to try new tastes: Food related behaviours of generation X and Y due to personality traits. European Journal of Business and Management, 8(23), 164–170.Google Scholar
Stasinopoulos, M., Enea, M., Rigby, R. A., and Hossain, A. (2017). Inflated distributions on the interval [0,1]. Available at https://www.researchgate.net/publication/316890012_Inflated_distributions_on_the_interval_0_1.Google Scholar
Yakovlev, P. A., and Guessford, W. P. (2013). Alcohol consumption and political ideology: What's party got to do with it? Journal of Wine Economics, 8(3), 335–354.CrossRefGoogle Scholar