Готові списки джерел за темами / Winery attributes

Добірка наукової літератури з теми "Winery attributes"

Автор: Grafiati

Опубліковано: 19 червня 2021

Оновлено: 1 лютого 2022

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Статті в журналах з теми "Winery attributes":

Stergiou, Dimitrios P., David Airey, and Alexandros Apostolakis. "The winery experience from the perspective of Generation Z." International Journal of Wine Business Research 30, no. 2 (June 18, 2018): 169–84. http://dx.doi.org/10.1108/ijwbr-03-2017-0018.

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Purpose The purpose of this paper is to investigate the wine tourism experience from the perspective of Generation Z adults in Greece, following an actual winery visit. Design/methodology/approach Responses were obtained from a total of 306 respondents drawn from student groups visiting a winery in the Achaia region of the Peloponnese, Western Greece, using convenience sampling. A list of winescape attributes was adopted for testing and used to structure self-administered questionnaires. The data collected were analysed using a factor-analytic and importance-performance analysis framework. Findings Five factors that promote understanding of the desired wine tourism experience of Generation Z adults were identified, namely, cost considerations and wine and entertainment both perceived to be important but the winery’s performance on the same was poor, destination attributes and service staff both perceived to be important with good performance and learning about wine perceived to be unimportant with low performance. Originality/value This is the first academic study focusing specifically on the winery experience from the perspective of Generation Z. As such, it has provided new and useful insights for researchers and managers in the wine industry concerning the experience of this under-researched generational cohort.

Pelet, Jean-Eric, Benoît Lecat, Jashim Khan, Sharyn Rundle-Thiele, Linda W. Lee, Debbie Ellis, Marianne McGarry Wolf, Androniki Kavoura, Vicky Katsoni, and Anne Lena Wegmann. "Winery website loyalty: the role of sales promotion and service attributes." International Journal of Wine Business Research 30, no. 2 (June 18, 2018): 138–52. http://dx.doi.org/10.1108/ijwbr-01-2017-0003.

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Purpose This paper aims to examine the relationship between feelings toward buying wine on mobile phones and m-commerce website loyalty by examining the mediating role of sales promotion and the moderating role of service attributes of the m-commerce websites in influencing the mediation. Design/methodology/approach A total of 3,318 completed surveys were collected. Drawing on a large non-probability criterion-based purposive sample across six countries (France, Germany, Greece, South Africa, USA and Canada), mediation analysis was performed to examine the hypothesized relationships. Findings Results show that sales promotion mediates the relationship between feelings toward buying wine on mobile phones and m-commerce website loyalty. Moderated mediation reveals that the indirect pathways (sales promotion) through which feelings toward buying wine over mobile exert its effect on m-commerce website loyalty are dependent on the value of service (wine delivery) attributes of the website. The results demonstrate that sales promotion and service are of paramount importance to wineries and wine marketers. Research limitations/implications Wine producers and retailers should consider the use of sales promotion to enhance sales and loyalty to m-commerce websites. Practical implications Wine producers and retailers should consider use sales promotion (such as SMS or push notifications) to enhance sales and influence consumer feelings and hence their loyalty. Originality/value Wine m-commerce studies are limited, especially with an international perspective comparing six different countries: three from the old world (France, Germany and Greece) and three from the new world (North America with USA and Canada; and South Africa). Altogether, these six countries represent around 40 per cent of the world’s wine consumption.

Bebber, Suélen, Ana Paula Graciola, and Gabriel Sperandio Milan. "Creating bonds with customers as a result of winery visitation." REBRAE 8, no. 1 (July 27, 2015): 100. http://dx.doi.org/10.7213/rebrae.08.001.ao07.

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The built environment for wine production, the whole winery infrastructure, its architecture, and the staff involved, the implementation context and the services offered have become important elements to attract tourists to visit wineries that seek for competitive advantage. This way, the aim is to identify the attributes related to winery visitation that enable the customer to create bonds to return to the place, indicate the winery to friends and also keep buying from the winery. Therefore, it was implemented a survey research with a structured questionnaire based on the literature related to the context of the study, in a winery located in Vale dos Vinhedos, in the city of Bento Gonçalves (RS). The research had an exploratory and quantitative feature and the data was analyzed by applying multivariate data analysis. The conclusions show that to establish bonds with the customer from the winery visitation requires more than a good wine and a quality service, but results from an emotional connection between the visitor and the winery, in which increasing the satisfaction with the built environment consequently increases the general satisfaction with the winery, upgrading the company’s image created in the visitors mind, being remembered in the purchase moment, enabling the negotiations growth, the customer retention and loyalty with the brand.

Thomas, Ben, Vanessa Ann Quintal, and Ian Phau. "Wine Tourist Engagement With the Winescape: Scale Development and Validation." Journal of Hospitality & Tourism Research 42, no. 5 (April 4, 2016): 793–828. http://dx.doi.org/10.1177/1096348016640583.

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Although the winescape has been frequently referred to in wine-related research, empirical studies that conceptualize, operationalize, and test the construct remain limited. This research sets out to develop a scale to measure the supply-related winescape attributes that influence the winery experience. Adopting scale development procedure by Churchill and De Vellis, five focus groups, two expert panels, and six individual studies that involved 1,537 participants were conducted at varied wineries in diverse wine regions across two different wine countries. The resultant 20-item winescape scale comprised seven attributes, namely, setting, atmospherics, wine quality, wine value, complementary product, signage, and service staff, and was reliable and valid. Theoretically and methodologically, the winescape scale addresses a critical need for an empirical measure that encapsulates the supply-related attributes of a winery. Managerially, it offers wine producers a diagnostic tool to evaluate their winescape, guiding their positioning and service operations in the marketplace.

Kim, Hyojin, and Mark A. Bonn. "Authenticity." International Journal of Contemporary Hospitality Management 28, no. 4 (April 11, 2016): 839–59. http://dx.doi.org/10.1108/ijchm-05-2014-0212.

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Purpose Based on the theoretical debates involving authenticity and consumer behavior intentions, this exploratory research study aims to identify whether the authentic experiences of tourists visiting wineries affect their behavioral intentions. Design/methodology/approach A self-administered questionnaire was created to address authenticity issues within the context of the on-site winery experience and how they ultimately affected behavioral intentions according to selected demographic characteristics. Adapting Wang’s categorization of authenticity as being composed of three dimensions, a total of 13 questions were developed and used to obtain consumer data. To determine whether these three dimensions related to authenticity affected visitors’ behavioral intentions within the context of the winery experience, a standard multiple regression procedure was used at a levels = 0.05 and 0.01. Findings The findings show that authentic characteristics play a substantial role in the behavioral intentions of winery tourists. Interestingly, there were no significant relationships between a visitor’s willingness to recommend wineries and the on-site winery experience, presentation of wine bottle labeling and impressions about the overall winery experience. Research limitations implications Because this was an exploratory study, repeated applications of this experiment must be conducted in many other global destinations where winery visits occur, to establish generalizable research findings. Future applications of this research study should consider introducing new variables to further measure authenticity related to on-site winery visits, not only to build upon these study findings but also to assist the wine industry marketing professionals in acquiring a better understanding of the relationship between authenticity, as related to on-site winery visits, and the behavioral intentions of winery visitors. Practical implications This study’s findings will help to better understand the behavioral intentions of winery visitors based upon the perceived authenticity levels of on-site winery experiences. The results provide strategic and developmental directions for wine industry professionals, winery owners, wine producers and wine destination marketing organizations to more accurately promote winery visits, products and destinations. Originality/value Although authenticity and wine tourism have both received much attention as research topics, no research, to date, has addressed the importance of perceived authenticity, as applied to the on-site winery visit, within the overall wine tourism experience and its effect upon visitor intentions. This study endeavored to quantify the attributes of authenticity that are specific to winery tourism and consumer behavior issues.

Lee, Kyuho, Melih Madanoglu, and Jae-Youn Ko. "Exploring key service quality dimensions at a winery from an emerging market’s perspective." British Food Journal 118, no. 12 (December 5, 2016): 2981–96. http://dx.doi.org/10.1108/bfj-04-2016-0157.

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Purpose The purpose of this paper is to uncover the service quality dimensions that influence satisfaction with wineries and future intentions to return among Chinese consumers. With the rapidly growing popularity of wine consumption among Chinese consumers, an increasing number of Chinese consumers are visiting wineries in Western countries. However, while substantial research about wine tourism in Western countries has been published, there is very little research available with respect to wine tourism in China and the Chinese winery visitors who visit them. Design/methodology/approach A convenience sampling method was selected. Specifically, snowball sampling was used to collect the study’s data due to the limited number of Chinese consumers who drink wine and who have been involved with wine tourism. Research assistants who speak Chinese fluently used snowball sampling to recruit Chinese consumers in Yentai region who had participated in wine tourism in the past and asked them to complete the research survey. The research assistants distributed 200 surveys through a snowball sampling and collected a total of 179 responses. Findings The study’s results suggest that wine tasting operations, such as a variety of wines at tasting room tastings, and the quality of the wines tasted, along with staff attitudes are critical components that influence Chinese wine tourists’ satisfaction and loyalty. Research limitations/implications The major contribution of this paper is that it builds on extant wine tourism literature by providing insights into the characteristics of Chinese wine tourists. The paper also illuminates the linkage between winery service quality attributes and Chinese wine tourists’ satisfaction and loyalty. Practical implications The results of the study provide a useful guide to both academics and winery operators interested in developing a competitive winery service quality strategy for Chinese wine tourists. Originality/value Given the scarcity of literature linking winery service quality attributes and Chinese wine tourists’ satisfaction and loyalty, this study is one of the few studies to explore this relationship.

Williams, Kim M. "Wine Tourism: From Winescape to Cellardoorscape." Tourism Analysis 26, no. 2 (April 14, 2021): 245–48. http://dx.doi.org/10.3727/108354221x16079839951529.

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The intention of this research note is to explore two essential elements of a winery's cellar door tasting room environment: first, the skills, knowledge, and personal attributes required by tasting room representatives, and second, how to develop meaningful social experiences for the wine tourist within the service environment of the cellar door tasting room. This note offers a discourse concerning the blend of these two elements, which proposes a new "-scape," the cellardoorscape, a microfocus on a particular service environment within a specific winery's winescape. To acknowledge an additional distinguishable "-scape" within the winescape provides some advantages. An analysis of what composes a beneficial and operational cellardoorscape could assist in developing a framework to provide management direction to winery owners and companies on the vital infrastructure and human resource practices to improve circumstances for success.

Shirahigue, Ligianne Din, Carmen J. Contreras-Castillo, Miriam Mabel Selani, Ana Paula Nadai, Gerson Barreto Mourão, and Cláudio Rosa Gallo. "Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat." Food Science and Biotechnology 20, no. 5 (October 31, 2011): 1257–64. http://dx.doi.org/10.1007/s10068-011-0173-8.

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Areta, Álvaro, Isabel Bardají, and Belén Iráizoz. "Spanish wines in the US market: What attributes do US consumers look for in Spanish wines?" Spanish Journal of Agricultural Research 15, no. 4 (February 7, 2018): e0120. http://dx.doi.org/10.5424/sjar/2017154-10006.

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This paper analysed the impact of different attributes in Spanish quality wines on United States (US) demand behaviour. A hedonic price model was estimated in order to assess the values that US consumers give Spanish wines. The main results showed that the most influential factor on sale price was aging, which had a positive impact. US consumers valued the quality ratings provided by experts, especially in the upper price categories. The year of vintage and size of the winery were considered medium importance factors in decision-making, with the latest vintages and the smallest wineries receiving the highest ratings. Geographical origin (appellation) helped to explain consumer preferences. Although colour was the least important attribute in consumers’ purchase decisions, red wines were the most highly rated in this attribute.

Leri, Ifigeneia, and Prokopis Theodoridis. "The effects of the winery visitor experience on emotions, satisfaction and on post-visit behaviour intentions." Tourism Review 74, no. 3 (June 12, 2019): 480–502. http://dx.doi.org/10.1108/tr-07-2018-0092.

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Purpose This paper aims to explore the impact of the experience of a winery visit to the visitor’s emotions and the effect of these emotions on visitor’s intention to revisit and recommend a winery as consequences of visitor satisfaction. Design/methodology/approach The study adopted a multi approach of customer experience, suggesting that visitors base their experience perception on the servicescape attributes, other visitors’ suitable behaviours and their own yearn for cognitive learning and fun. Path analysis is adopted to measure the impact of these constructs on visitor’s emotions and the role of these emotions in predicting visitor’s satisfaction and behavioural intentions. Data are collected through a self-administered highly structured questionnaire, self-completed by respondents at each winery. A total of 615 usable responses are obtained from eight wineries. Findings The results indicate that emotions are arisen – in a context of wine tourism – as a result of visitor’s evaluation of winery environment (especially Atmospherics, Signage and Facilities), other visitors’ appropriate behaviour and visitor’s desire to learn something new and to have fun during the winery experience. Also, it is revealed that visitor’s emotions positively impact on his/her satisfaction, which in turn seems to be a significant predictor of his/her intention to revisit the winery and give positive word-of-mouth. Research limitations/implications The findings broaden the knowledge on visitor’s winery experience and its impact on visitor’s satisfaction and future behavioural intentions. However, because the study focuses only on winery visitors in Greece, the research results may lack generalizability. The application of the study to other wineries would allow for wider generalisations to be made from the results obtained. Practical implications The overall findings may have significant implications for wine tourism industries. Also, it might be beneficial for wineries in their effort to provide a more valuable experience to wine tourists and in increasing wine tourists’ loyalty. Originality/value The paper’s originality lies in providing information to clarify the relationships between the constructs of experience, visitor’s emotions, satisfaction and future behavioural intentions in a winery setting. Also, this study provides new and practical insights of winery experience in the Greek context, an area where very limited research has been conducted. Finally, this is one of the few studies that focus on more than two servicescape elements and their impact on visitor’s emotions.

Більше джерел

Дисертації з теми "Winery attributes":

Antal, Anna. "Vinturism i Skåne : En studie om varför vingårdar i Sverige kommit bli en attraktion och hur de valt att marknadsföra sig som en besöksverksamhet." Thesis, Umeå universitet, Institutionen för geografi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-184761.

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This study examines how wineries in Skåne market themselves as a visitor business. What their work on marketing strategies looks like and what attractiveness wineries have. It is a qualitative study based on semi-structured interviews with winery owners and winemakers from four different wineries in Skåne. The vineyards that were selected are Flädie Mat & Vingård, Hällåkra Vingård, Kullabergs Vingård and Skepparps Vingård. The results show that wineries have become an attraction for foreign visitors and that there has been an increase in Swedish visitors to the wineries in recent years. People are curious and find vineyards as a new attraction in Sweden. Social media was considered as the most used marketing channels to market the vineyards and their offerings. Another strategy has been word-of-mouth to spread the word to friends and family. Many of the wineries see opportunities to further develop their business, partly their winery, but also to attract more visitors. Challenges for the vineyards are partly the climate but have mainly been the ban on farm trade, which prevents wine tourism from being fully experienced. The ban means that they cannot sell their wine directly to the consumer but need to either sell it at Systembolaget or have a restaurant business with full rights to serve wine to their visitors. The conclusion that can be drawn is that it showed that the pandemic has had an impact in that wineries have had more Swedish visitors in the past year as people have not been able to travel abroad during the summer due to the restrictions of the Covid-19 virus, several people from Sweden choose to spend their holiday in Sweden, hence a higher pressure on visits to vineyards. The marketing of wineries to be a niche attraction has also made more people visit the business by marketing it via social media, which is considered a powerful tool to reach out to people.

Mei, Yuanxun. "Visualization of Wine Attributes." Thesis, Växjö University, School of Mathematics and Systems Engineering, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-6159.

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As the development of the Internet and the rapid increase of data, information visualization is becoming more and more popular. Since human eyes receive visual information very quick and easy, the visualization can make complex and large data more understandable.

Describing sensory perceptions, such as taste, is a challenging task. For a customer, the visualization of the taste of a specific wine together with the other wine attributes such as color and grape type would help him/her choose the right one. In the thesis, two suitable representations of wine attributes are implemented. And, the final system contains two parts. One is a user interface generating his/her fingerprint based on the two representations. The other one is generating the fingerprints of all wines in a database, and save these fingerprints as images. If the user compares his/her wine fingerpr

Scaman, Christine H. "Chemical composition and color attributes of Foch and deChaunac wines at various ages." Thesis, University of British Columbia, 1987. http://hdl.handle.net/2429/26532.

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Phenolic and color parameters of Marechal Foch and deChaunac wines of 1980 through 1983 vintages were analysed to determine variety and aging effects. Centroid Mapping Optimization together with the Simultaneous Factor Shift algorithm were used to determine the HPLC operating conditions which resolved the maximum number of phenolic components of whole red wine. A ternary gradient system using 1 % acetic acid : methanol : acetonitrile was changed from 100:0:0 to 4.8:82.8:12.4 in 130.6 minutes. A flow rate of 1.1 mL/min and a temperature of 32.9 °C were used. The HPLC system was used to separate at least 50 components from each injection of wine and of an ethyl acetate extract of wine. Foch wines were found to have more catechin and epicatechin than deChaunac wines. Peak areas for the ethyl acetate extracts common to all wines, and areas of peaks in the chromatograms of the whole wine, not present in the neutral extract, were used to form a data set for multivariate analyses. Strong linear correlations were found between tristimulus and spectrophotometry measurements for each wine. The color of Foch wines was more stable and contained more brown and yellow hues than deChaunac wines, as determined by tristimulus measurements. Total pigment levels of each wine and various fractions of the total, including ionized, un-ionized, polymeric and sulfur dioxide-bound anthocyanins, were determined spectro-photometrically. Total anthocyanin levels (un-ionized and ionized) in deChaunac wines decreased significantly with increasing age but remained constant in Foch wines. Tannin levels as determined by absorbance readings at 280 nm and by the Folin-Coicalteu reagent method were highly correlated. Foch had more flavonoid and less nonflavonoids than deChaunac wines. The different color parameters, pigment and tannin fractions, as well as titratable acidity, pH and individual organic acids were used as a second data set of analytical parameters for multivariate analyses. A third data set composed of the combination of the analytical data and the HPLC peak areas was also used. Differences between the four vintages of wines, the two varieties, and between old and young wines within varieties were found using stepwise discriminant analysis (SDA). Discrimination of variety differences was more successful (100% correct classification by the jackknife procedure) and required fewer variables than classification by age. Cluster analyses, performed with variables chosen by SDA, gave similar results to the SDA.
Land and Food Systems, Faculty of
Graduate

Costa, Sofia Rebelo Pinto Leal da. "Uma questão de cor : perfil dos vinhos brancos e tintos para os consumidores portugueses." Master's thesis, Instituto Superior de Economia e Gestão, 2014. http://hdl.handle.net/10400.5/7795.

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Mestrado em Marketing
A presente investigação tem como objetivo conhecer o perfil dos vinhos tintos e brancos para o consumidor português e os atributos de maior importância na escolha de um vinho, as diferenças de perceção entre homens e mulheres e ainda a diferença de importância dada aos atributos dos vinhos conforme o género dos indivíduos. Assim, pretende-se caracterizar os vinhos brancos e tintos e os seus consumidores.
The purpose of this research is to determine the basic characteristics of red and white wine according to the Portuguese consumer. It also attempts to find the most important attributes when choosing a wine, the differences between male and female perceptions, as well as the differences between the most important attributes according to gender. Thus, the main aim of this research is to characterize red and white wine and their consumer.

Ngqumba, Zama. "Effect of Torulaspora delbrueckii and Saccharomyces cerevisiae yeasts on the phenolic content and sensory attributes of Chenin Blanc wines." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2333.

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Thesis (MTech (Chemistry))--Cape Peninsula University of Technology, 2016.
Wines contain a number of phenolic compounds, belonging to non-flavonoid and flavonoid complexes. Phenolic compounds in wine are responsible for wine colour, astringency, and bitterness. Saccharomyces cerevisiae yeast is normally used in winemaking but it has been proved to decrease the phenolic content in wines. Current research on the use of non-Saccharomyces yeast in winemaking has produced better quality wines than S. cerevisiae yeast therefore improving the sensory profile of wine. This study evaluated effect of Torulaspora delbrueckii yeast on the phenolic content of experimental wines derived from Chenin blanc grapes. A reversed phase high-performance liquid chromatographic (RP-HPLC) method was used for the identification and quantitation of the phenolic compounds. The difference test method was used to determine the sensory attributes of wines. The data was subjected to analysis of variance to compare treatment differences between the wines and principal component analysis to establish possible correlation between the data sets. Furthermore, a gas chromatographic-flame ionization detection method (GC-FID) was used for the quantification of volatile compounds in the wines. In this work, wines made with T. delbrueckii strain M2/1 had high concentration of (+)-catechin, caffeic acid, ferulic acid and p-coumaric acid in all studied vintages. Wines made with VIN13 had higher concentrations of flavan-3-ols, compared to wines made with M2/1 and 654. In sensory evaluation, M2/1 wines were prominent in astringency and complexity. Yeast strain M2/1, also attributed to body and complexity of the wine. However, in this study no correlations were observed between the phenolic content and sensory attributes and vice versa. The quality of wine cannot be concluded by chemical or sensory analysis alone, but the data sets are complementary. Although the phenolic concentration of wines made with S. cerevisiae strain (VIN 13) and T. delbrueckii (M2/1) were similar in measured phenolic concentrations, they had different sensory attributes. Wines made during the 2013 vintage indicated the importance of the use of a strain with higher enzyme activity and high fermentation rate. There is minimal to no skin contact in white winemaking. Therefore, the use of a yeast strain with an increased enzyme activity can facilitate the extraction of phenolics from grape, resulting in wine with improved quality.

Matias, Sara João. "Estudo exploratório sobre o comportamento das mulheres no mercado dos vinhos." Master's thesis, Instituto Superior de Economia e Gestão, 2015. http://hdl.handle.net/10400.5/8730.

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Mestrado em Marketing
Este estudo centra-se no comportamento das mulheres no mercado dos vinhos em Portugal, com o objetivo de identificar os atributos mais valorizados no momento de escolha de um vinho e compreender os hábitos de compra e de consumo das consumidoras femininas. A metodologia adotada foi qualitativa, com recurso a entrevistas em profundidade a uma amostra de 15 mulheres consumidoras de vinho, com idades compreendidas entre os 23 e os 35 anos. Os resultados do estudo indicam que os atributos mais valorizados no momento da compra são o preço, a região de origem e a recomendação de amigos e familiares. Relativamente aos hábitos de compra, as mulheres compram vinho nos supermercados devido ao preço, acessibilidade, variedade, descontos, promoções e conveniência. As mulheres utilizam como estratégias principais de redução do risco de compra a recomendação de amigos e familiares e o seu próprio conhecimento. Em relação ao consumo, verifica-se que as ocasiões mais propícias ao consumo de vinho são as refeições, nomeadamente em momentos de convívio com os amigos e com a família, sendo que o tipo de vinho preferido das mulheres é o vinho tinto. A identificação e a compreensão das preferências das mulheres é de extrema importância, uma vez que faculta indicações aos profissionais de vinho como devem ir ao encontro das expectativas das consumidoras de vinho.
This study is based on women's behaviour in the wine market in Portugal, aiming to identify the most valued attributes when women choose wine and understand the purchasing and consumption habits of female consumers. The methodology adopted was qualitative, using in-depth interviews to a sample of fifteen women that consume wine, aged between 23 to 35 years old. The results of this study show that the most valued attributes at the time of purchase are the price, the region of origin and the recommendation of friends and relatives. As regards the purchase habits, women buy wine in supermarkets due to the price, accessibility, variety, discounts, promotions and convenience. Women use as main strategies to reduce the purchasing risks, the recommendation of friends and relatives and their own knowledge. Concerning the consumption, it turns out that the most suitable occasions to consume are meals, especially in moments of conviviality with friends and family, being the red wine the women's favourite. The identification of understanding of women's preferences is extremely important, since it provides indications to wine professionals how to meet the expectations of female consumers.

Sá, Maria Teresa Martinho de. "Estudo exploratório das preferências dos consumidores de Vinho Verde em Portugal." Master's thesis, Instituto Superior de Economia e Gestão, 2013. http://hdl.handle.net/10400.5/11413.

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Mestrado em Marketing
O setor vitivinícola representa um contributo importante para a economia nacional. O vinho Verde é um vinho com caraterísticas únicas sendo um dos muitos tipos de vinhos que Portugal tem para oferecer. O presente estudo tem como objetivos identificar os atributos mais importantes para a compra de vinho Verde, identificar os hábitos de compra e de consumo e calcular a utilidade dos atributos chave na escolha do vinho Verde. Utilizou-se uma investigação amostra não probabilística por conveniência de 193 inquiridos, administrado através de ferramentas online, estando disponível aproximadamente três semanas para o efeito. A técnica de análise utilizada na dissertação foi a Análise Conjunta, agrupando em combinações os atributos identificados como importantes: Preço, Sabor, Recomendação, Indicação de Casta e Notoriedade da Marca. As conclusões do estudo são: o consumidor tipo é maioritariamente do género feminino, com idades compreendidas entre os "25 aos 34 anos", possuidor de grau académico e com um rendimento mensal líquido inferior a 2000?; consome o produto ocasionalmente em e festas/eventos; é o próprio consumidor que adquire o produto e a sua escolha é determinada pela recomendação de amigos e familiares. Os atributos mais valorizados são por ordem decrescente de importância são o preço, o sabor a recomendação de terceiros e em último lugar a casta e a notoriedade da marca. A confirmação destes resultados, contudo, pressuporá alargar e diversificar a amostra de inquiridos por forma a obter resultados mais robustos.
The wine sector represents a huge contribution to the national economy. The "Vinho Verde" is one of the several types of wines that Portugal has to offer to the international markets. This is a quantitative study based on a non-probabilistic convenience sample of 193 interviewees, all administered through Facebook and Email. The questionnaire was available for three weeks. The tool used was Joint Review that grouped the attributes more valorized in combinations. The present study aims to understand and to characterize the profile of the average consumer of this wine. Several aspects of the consumer are ascertained as are the consumer sociodemographic level, habits of consumption, consumer?s behavior and decision making process. Otherwise we also explored the most valuable attributes taken in consideration. The main conclusions are: the average consumer is mainly of female gender, with a mean age between 25 and 34 years, with academic graduation, and affording an average monthly liquid income below 2000 euros. This consumer bought the product occasionally for parties and special events. The consumer himself bought the product and his choice his based on family and friends recommendations. The most valuable attributes taken in account for final choice of the product are: price, flavor, recommendation by family and friends, caste and brand. These results should be confirmed by future studies using a broth and more diversified sample.

Pires, Mafalda Janete Ladeira. "Estudo exploratório das preferências dos consumidores de vinho do Porto em Portugal." Master's thesis, Instituto Superior de Economia e Gestão, 2013. http://hdl.handle.net/10400.5/6261.

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Mestrado em Marketing
Este estudo centra-se no comportamento do consumidor de vinho do Porto em Portugal, com o intuito de perceber as preferências do mesmo na escolha deste produto. O foco deste estudo é identificar quais os atributos mais valorizados pelo consumidor aquando da escolha deste vinho. A revisão de literatura efetuada tem como objetivo primário enquadrar o tema, permitindo estruturar o modelo conceptual e formular as questões de pesquisa e hipóteses. Optou-se pela realização de um questionário presencial, aplicado a consumidores, portugueses e estrangeiros, de vinho do Porto numa garrafeira situada na Baixa de Lisboa. De forma a alcançar o objetivo proposto, elaboraram-se combinações preferenciais na escolha de um vinho do Porto, com base em cinco atributos-chave, através da técnica Análise Conjunta. A avaliação que os inquiridos atribuíram às combinações, permitiu concluir que o atributo mais valorizado na escolha de um vinho do Porto é a idade, seguida do preço, recomendação, marca conhecida e tipo de vinho do Porto. Concluiu-se que um vinho do Porto mais velho tem mais utilidade do que um mais recente, que um preço baixo apresenta maior utilidade do que um preço mais elevado e que o tipo de vinho do Porto com mais utilidade são os especiais. Observou-se também que os consumidores preferem um vinho do Porto de marca conhecida ou que tenha sido recomendado. A identificação destes atributos é de extrema importância para o sector, no sentido em que fornece indicações relevantes para a forma como os seus envolvidos devem abordar os seus consumidores, indo de encontro ao que estes mais valorizam.
This study focuses on consumer behavior of Port wine in Portugal, in order to realize its preferences in the choice of the product. The focus of this study is to identify the most valued attributes by consumers when choosing this type of wine. The literature review conducted aims to frame the subject, allowing structure the conceptual model and formulate research questions and hypotheses. It was realized a face to face survey, applied to Portuguese and foreign consumers of Port wine in a wine cellar located in Lisbon downtown. In order to achieve the proposed objectives, there were defined preferred combinations to choose a Port wine, based on five key attributes, through Conjoint Analysis technique. The results show that the most valued attribute in choosing a Port wine is the age of the wine, followed by price, recommendation, brand awareness and type of Port wine. It was concluded that an older Port wine has more utility that a youngest one, that a lower price is more useful than a higher price and also that the special Port wine is the type with more useful. It was also observed that consumers prefer a brand known Port wine or one that has been recommended. The identification of these attributes is extremely important for Port wine industry, as it provides relevant information of the correct way to stakeholders approach consumers and focusing on what they value most.

Ifie, Idolo. "The effect of processing conditions on the bioactive compounds, aroma profile and sensory attributes of wine from Hibiscus sabdariffa." Thesis, University of Leeds, 2016. http://etheses.whiterose.ac.uk/15674/.

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Hibiscus sabdariffa (H. sabdariffa) is a rich source of bioactive phytochemicals with potential health benefits. Based on its reported use in folk medicine for the treatment of hypertension and recently type 2 diabetes, the plant has gained considerable commercial importance as a functional food. Three varieties of H. sabdariffa were analyzed for their phytochemical content and inhibitory potential on carbohydrate-digesting enzymes as a basis for selecting a variety for wine production. The dark red variety was chosen as it was highest in phenolic content and partially inhibited α–glucosidase (maltase), with delphinidin 3-O-sambubioside, cyanidin 3-O-sambubioside and 3-O-caffeoylquinic acid accounting for 65 % of this activity. None of the varieties significantly inhibited α–amylase. Regarding H. sabdarifa wine, the effect of fermentation (20 and 30 ˚C) and ageing (6, 15 and 30 °C) temperatures on the phytochemical composition and bioactivity of Roselle wine was investigated for a period of 40 days and 12 months respectively. The main change in phytochemical composition observed during fermentation was the hydrolysis of 3-O-caffeolquinic acid and the concomitant increase of caffeic acid irrespective of fermentation temperature. Wine fermented at 20 ˚C was slightly more active for α–glucosidase inhibition with more fruity aromas, but there were more flowery notes at 30 ˚C. Although ageing temperature did not produce an obvious trend in concentrations of most of the volatiles analysed, its impact was clearly demonstrated in the final concentrations of diethyl succinate which increased with higher ageing temperature. The data on the overall quality rating of roselle wine by a sensory panel showed that neither fermentation nor ageing temperatures produced any significant difference (p ≥ 0.05) in the wine samples. This study demonstrates that processing of H. sabdariffa into wine represents a promising alternative to expanding the functional properties of this crop.

Sottomayor, Miguel L. "Multi-attribute preference modelling, consumer involvement, and model specification validity : the case of wine in the UK." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343202.

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Книги з теми "Winery attributes":

Hitzemann, Charles W. What Makes Winners Win? The Five Attributes That Will Make You a Success in Selling. Positive Growth International, 1998.

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Shaiber, Rebecca L., Laura L. Johnsen, and Glenn Geher. Intrasexual Competition Among Beauty Pageant Contestants. Edited by Maryanne L. Fisher. Oxford University Press, 2017. http://dx.doi.org/10.1093/oxfordhb/9780199376377.013.36.

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We analyze beauty pageants from an evolutionary perspective, with the goal of providing a unique insight into a novel cultural practice. Through a detailed review of adult and children beauty pageants, we propose that pageants elicit intrasexually competitive behaviors that would typically be seen within a mating context. In real-world settings, women’s intrasexual competition is often focused on gaining and possessing resources, typically through mate attraction and retention. While there is no mate to “win” in pageants, there is a substantial amount of status and resources to be gained by the winner. Further, the context also highlights individual differences in such mating-relevant attributes as physical attractiveness, talent, and compassion. We propose that beauty competitions feature traits that heterosexual men find attractive in a mate (e.g., indicators of youth, fertility, long-term commitment, virginity, intelligence, and creativity). Finally, we discuss future avenues of evolutionary research in the context of beauty pageants.

Частини книг з теми "Winery attributes":

Kim, Aise KyoungJin, Giacomo Del Chiappa, and Ester Napolitano. "Understanding the Wine Tourist Markets’ Motivations, Travel Constraints and Perceptions of Destination Attributes: A Case Study of Winery Visitors in Sardinia, Italy." In Wine Tourism Destination Management and Marketing, 9–27. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-00437-8_2.

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Fabbris, Luigi, and Alfonso Piscitelli. "Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province." In Proceedings e report, 129–34. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-304-8.26.

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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.

Shil, Shubhashis Kumar, Malek Mouhoub, and Samira Sadaoui. "Winner Determination in Multi-attribute Combinatorial Reverse Auctions." In Neural Information Processing, 645–52. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-26555-1_73.

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Harrington, Robert J., Michael C. Ottenbacher, Byron Marlowe, and Ulrike Siguda. "Wine Tourism in South Africa: Valued Attributes and Their Role as Memorable Enticements." In Wine Tourism Destination Management and Marketing, 445–61. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-00437-8_28.

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Ugliano, Maurizio, Stéphanie Bégrand, Jean-Baptiste Diéval, and Stéphane Vidal. "Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms." In ACS Symposium Series, 205–16. Washington, DC: American Chemical Society, 2015. http://dx.doi.org/10.1021/bk-2015-1203.ch013.

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Capecchi, Irene, Gianluca Grilli, Elena Barbierato, and Sandro Sacchelli. "A Spatial Multi-criteria Decision Support System for Stress Recovery-Oriented Forest Management." In Smart and Sustainable Planning for Cities and Regions, 171–84. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-57764-3_12.

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AbstractA solution to cope with chaotic urban settlements and frenetic everyday life is refuging in nature as a way to reduce stress. In general—in recent years—it has been scientifically demonstrated how natural areas are an important environment for psycho-physiological health. As a consequence, it is important to plan dedicated spaces for stress recovery in order to increase the well-being of people. With respect to forests, there is a growing interest in understanding the marketing and tourist potential of forest-therapy activities and policies. This paper develops a decision support system (DSS) for decision makers, based on geographic information system to define the suitability of forest areas to improve psychological and physiological human well-being. Innovative technologies such as electroencephalography (EEG) and virtual reality (VR) are applied to test human status. The DSS combines four sets of indicators in a multi-attribute decision analysis and identifies the areas with the largest stress-recovery potential. Two multi-attribute model—one in summer and one in winter—are elaborated to obtain a dynamic evaluation of suitability. Results show significant differences among forest type, forest management, altitude range, and season in terms of stand suitability. EEG and VR seem to be promising technologies in this research area. Strengths and weaknesses of the approach, as well as potential future improvement and implications for territorial marketing, are suggested.

Robertson, Jeandri, Caitlin Ferreira, and Elsamari Botha. "The Effect of Product Knowledge on the Relational Importance of the Product Attributes of Wine: An Abstract." In Developments in Marketing Science: Proceedings of the Academy of Marketing Science, 835–36. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-02568-7_223.

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Hopfer, Helene, Susan E. Ebeler, and Hildegarde Heymann. "Comparison of Different Data Analysis Tools to Study the Effect of Storage Conditions on Wine Sensory Attributes and Trace Metal Composition." In Foodinformatics, 213–31. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10226-9_8.

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Haller, Coralie, and Daria Plotkina. "Analysis of User-Experience Evaluation of French Winery Websites." In Advances in Business Information Systems and Analytics, 147–60. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-3756-5.ch009.

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Wine consumption becomes more informed, smart, and connected. A website is a vitrine for wineries providing better visibility and higher attractiveness toward visitors, buyers, and business partners. Due to the increasing competition on the wine market, it is important to assess the digital development of wineries. Yet, there is no common instrument to evaluate website development of wineries. This research aims to create an evaluation grid adapted for European wineries website based on the extended Model of Internet Commerce Adoption (eMICA) and the model of Davidson. The grid comprises 108 attributes organized under eleven dimensions. A quantitative methodology based on a questionnaire was developed to evaluate user-experience of wineries websites of 255 consumers. This approach allowed to validate a grid that might be used to analyze and benchmark the digital advancement within the specific context of the French wine industry.

"Aesthetic Attributes in Wine." In The Aesthetics of Wine, 97–139. Chichester, UK: John Wiley & Sons, Ltd, 2012. http://dx.doi.org/10.1002/9781118323878.ch4.

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Тези доповідей конференцій з теми "Winery attributes":

Rebič, Tomáš. "Attributes of Wine Assessment." In International Scientific Days 2018. Wolters Kluwer ČR, Prague, 2018. http://dx.doi.org/10.15414/isd2018.s2-3.07.

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Murrugarra-Llerena, Nils, and Adriana Kovashka. "Learning Attributes from Human Gaze." In 2017 IEEE Winter Conference on Applications of Computer Vision (WACV). IEEE, 2017. http://dx.doi.org/10.1109/wacv.2017.63.

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Ak, Kenan E., Joo Hwee Lim, Jo Yew Tham, and Ashraf A. Kassim. "Efficient Multi-attribute Similarity Learning Towards Attribute-Based Fashion Search." In 2018 IEEE Winter Conference on Applications of Computer Vision (WACV). IEEE, 2018. http://dx.doi.org/10.1109/wacv.2018.00186.

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Munoz, P. A., Nestor Sanabria, German Ocampo, Juan Uribe, Luis Rodríguez, and Roberto Parrado. "State of the Art in 3D Seismic Survey Design for Petroleum Exploration in the Arctic Regions." In ASME 2018 37th International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/omae2018-78172.

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3D seismic acquisition for Petroleum Exploration in the Artic Region is typically restricted to four operational months during the winter season. The area of the survey and the acquisition parameters need to be optimized and constrained to match the narrow time frame. Seismic operations must follow environmental regulations to avoid adverse impacts to the wildlife and sensitive terrains, including lakes, rivers, abandoned meanders, and the flora able to grow in the region. No vehicles or seismic equipment is allowed to operate above them in winter regardless of their protection by the snow cover. Furthermore, only vehicles and machinery are allowed to work on the frozen tundra or over frozen lakes and rivers with grounded ice. However, the ice thickness in the frozen lakes and rivers is not capable of supporting the heavy seismic vibrator. Therefore, many source points must be relocated which finally results in irregular source point distribution over the survey acquisition area. The conventional method to recover source points around obstructions causes a concentrated redistribution of source points in the vicinity around the obstructions. An alternative operational method to recover source positions is presented in this paper. We used different types of geophysical analysis to evaluate the proposed optimized method for source recovery including traditional geophysical attribute analysis, illumination studies and attribute analysis of seismic data acquired in the Horse Shoe 3D project. The proposed method can be implemented in areas with significant surface obstructions, either due to environmental restrictions, population, industrial or oilfield areas, or natural obstructions, etc. An important conclusion is that the improvement in S/N and attributes obtained by the implementation of the proposed method for source recovery did require only a marginal increase in the work volume or resources for the project and so the cost and time of execution were not affected.

Gehin, J., Y. Ballout, and V. Agarwal. "Fission Batteries: Definition, Key Attributes, and Research and Development Needs." In 2020 ANS Virtual Winter Meeting. AMNS, 2020. http://dx.doi.org/10.13182/t123-33599.

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Leber, Dennis D., and Jeffrey W. Herrmann. "Sample allocation for multiple attribute selection problems." In 2014 Winter Simulation Conference - (WSC 2014). IEEE, 2014. http://dx.doi.org/10.1109/wsc.2014.7019935.

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Kazemi, Hadi, Mehdi Iranmanesh, Ali Dabouei, Sobhan Soleymani, and Nasser M. Nasrabadi. "Facial Attributes Guided Deep Sketch-to-Photo Synthesis." In 2018 IEEE Winter Applications of Computer Vision Workshops (WACVW). IEEE, 2018. http://dx.doi.org/10.1109/wacvw.2018.00006.

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Eisenhard, Julie L., David R. Wallace, Ines Sousa, Mieke S. De Schepper, and Jeroen P. Rombouts. "Approximate Life-Cycle Assessment in Conceptual Product Design." In ASME 2000 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2000. http://dx.doi.org/10.1115/detc2000/dfm-14026.

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Abstract Prior work has demonstrated the integration of detailed life-cycle assessment into a traditional design modeling process. While a full life-cycle assessment provides insight into a product’s potential impact on the environment, it is often too time consuming for analysis during conceptual product design, where ideas are numerous and information is scarce. The work presented in this paper explores an approximate method for preliminary life-cycle assessments without detailed modeling requirements. Learning algorithms trained on the known characteristics of existing products allow the environmental impacts of new products to be approximated quickly during conceptual design. Artificial neural networks train on product attributes and environmental impact data from pre-existing life-cycle assessment studies. The product design team queries the trained artificial model with new high-level product attribute data to quickly obtain an approximate impact assessment for a new product concept. Tests based on simplified inventory data have shown it is possible to predict impacts on life-cycle energy consumption, and that there is a basis for the method to be used in also predicting solid material, greenhouse effect, ozone layer depletion, acidification, eutrophication, winter smog, and summer smog.

Shiri, Fatemeh, Xin Yu, Fatih Porikli, Richard Hartley, and Piotr Koniusz. "Recovering Faces From Portraits with Auxiliary Facial Attributes." In 2019 IEEE Winter Conference on Applications of Computer Vision (WACV). IEEE, 2019. http://dx.doi.org/10.1109/wacv.2019.00049.

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Wilber, Michael J., Ethan Rudd, Brian Heflin, Yui-Man Lui, and Terrance E. Boult. "Exemplar codes for facial attributes and tattoo recognition." In 2014 IEEE Winter Conference on Applications of Computer Vision (WACV). IEEE, 2014. http://dx.doi.org/10.1109/wacv.2014.6836099.

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Звіти організацій з теми "Winery attributes":

Chaparro, Rodrigo, Maria Netto, Patricio Mansilla, and Daniel Magallon. Energy Savings Insurance: Advances and Opportunities for Funding Small- and Medium-Sized Energy Efficiency and Distributed Generation Projects in Chile. Inter-American Development Bank, December 2020. http://dx.doi.org/10.18235/0002947.

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The Energy Savings Insurance Program seeks to promote investment in energy efficiency and distributed generation in Latin America, primarily through small- and medium-sized enterprises (SMEs). It focuses on developing an innovative scheme of guaranteed energy performance that mitigates project risk and generates investor confidence (ESI Model). The Inter-American Development Bank (IDB) facilitates the development of the ESI Program in alliance with the National Development Banks (NDBs). The ESI Model includes a contract for the supply, installation, and maintenance of equipment for generating a stipulated amount of energy or energy savings over a specific time period; validation by an independent body; insurance coverage that backs the savings or the guaranteed energy generation; and project financing. This paper describes the main attributes of the ESI Model (the contract, the insurance, validation and financing), evaluates market potential and the most attractive technologies, and identifies the priority sectors for implementing projects in Chile. The most promising economic sectors were found to be the hospitality industry, food processing industry, grape growing/wine production, and the fishing industry, and the technologies of electric motors, boilers, air conditioning systems and photovoltaic solar generation. In each of these sectors, estimates were made of financing requirements as well as CO2 emission reductions that could be achieved.