Different methods have been developed by researchers in modelling wine consumers purchase behaviour. The quality of a food product is described by a set of characteristics ascribable to the intrinsic and extrinsic product attributes (Olson and Jacoby, 1972). Price, brand, region of origin, grapes and gained awards are the key extrinsic attributes and physical characteristics of the wine such as taste and flavour are intrinsic attributes. This paper addresses the problem of measuring the intrinsic attributes that characterise the wine, based on specific characteristics and the impact on consumers in terms of preferences. To this end, a fractional factorial experiment held on a selection of white wines of the Alto Adige/Südtirol province in Italy. The sensorial experiment involved a voluntary sample of 33 mild wine consumers and concerned 6 grape varieties typical of that territory. For each variety, two producing cellars were selected for a total of 12 evaluated wines. The experiment followed a double-blind administration procedure to the sample and a paper questionnaire was used to elicit the consumers’ opinions on the tasted wines. The results show that intrinsic attributes, such as taste-olfactory intensity, harmony and olfactory complexity, are the drivers used in combination by consumers to rank wines in order of preference.
University of Padua, Italy - ORCID: 0000-0001-8657-8361
University of Naples Federico II, Italy - ORCID: 0000-0001-6638-2759
Chapter Title
Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province
Authors
Luigi Fabbris, Alfonso Piscitelli
Language
English
DOI
10.36253/978-88-5518-304-8.26
Peer Reviewed
Publication Year
2021
Copyright Information
© 2021 Author(s)
Content License
Metadata License
Book Title
ASA 2021 Statistics and Information Systems for Policy Evaluation
Book Subtitle
Book of short papers of the opening conference
Editors
Bruno Bertaccini, Luigi Fabbris, Alessandra Petrucci
Peer Reviewed
Publication Year
2021
Copyright Information
© 2021 Author(s)
Content License
Metadata License
Publisher Name
Firenze University Press
DOI
10.36253/978-88-5518-304-8
eISBN (pdf)
978-88-5518-304-8
eISBN (xml)
978-88-5518-305-5
Series Title
Proceedings e report
Series ISSN
2704-601X
Series E-ISSN
2704-5846