A Study on the Wine Purchaser's Selection Attributes based on the Taste of Food

와인 구매자의 요리 맛에 따른 와인 선택속성에 관한 연구

  • Jung, Jin-Woo (Department of Western Cuisine & Culinary Arts, Youngsan University)
  • 정진우 (영산대학교 서양조리학과)
  • Received : 2013.10.10
  • Accepted : 2013.12.10
  • Published : 2013.12.31

Abstract

This study did a sample survey of five wine sellers located in Seoul to analyze wine purchasers' selection attributes based on the taste of food. Total 180 copies of questionnaire were used. The frequency analysis, t-test, and ANOVA were performed using statistics package programs, and the results are as below. The verification result of the taste by the gender of wine purchaser was meaningful in factors such as the taste of overall harmony, taste of food, and taste of 4 flavors. The verification result of the taste by the educational background of wine purchaser was meaningful with the taste of overall harmony, taste of food, and taste by recipe. The verification result of the taste by the income of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe. The verification result of the taste by the eating and drinking frequencies of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe.