P-16
Perceptions of wine and beer
Presenter: Christine A. Wright, University of California, Davis
Co-Author: C.W. Bamforth, University of California, Davis

In recent years, beer has not been portrayed as a nutritious part of a balanced diet. On the other hand wine, in particular red wine, has been promoted as a beneficial component of a healthful lifestyle. Even so, the evidence is that beer is at least the equal of wine from a nutritional perspective and in countering ailments such as atherosclerosis. Reality and perception, however, do not always coincide. This study, through the use of focus groups and questionnaires, examines consumers' perceptions of wine, beer, and other beverages based on their value and benefit to health and nutrition. The opinions were assessed both before and after the consumers were exposed to nutritional information about the products.

Christine Wright, an M.S. candidate at UC Davis, majored in chemistry at the University of Wyoming, graduating in 1994. She was born in Peoria, Illinois, in 1970. Christine worked as a chemist for 9 years before enrolling in graduate school. She interned at Anheuser-Busch's Fairfield Brewery in 2004.