• Title, Summary, Keyword: wine

Search Result 1,114, Processing Time 0.044 seconds

Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts (대학생 와인소비자와 와인전문가의 와인 미각 평가 차이 분석)

  • Do, Hyun-Wook
    • Journal of the Korean Society of Food Culture
    • /
    • v.31 no.4
    • /
    • pp.364-372
    • /
    • 2016
  • This study was to evaluate the taste of the wine assessment gap analysis to compare the taste of the wine intended for college student wine consumers and wine experts. Research analysis was carried out frequency analysis to the strength of the wine taste a difference in the intensity of the consistency review and wine for the wine flavor between the two groups. According to result, red wine, bitter and salty taste was perceived higher. For white wines are perceived sweetness of wine was sour and higher consumer groups. Body was found that wine experts perceive higher. The Second difficulty is when college student wine consumers selected wine got another show to the lack of information, lack of expertise, price, taste, the combination of food. Another wine on difficult points during the wine expert wine recommendations wine selection, price, prejudices then guest it showed a preference and communication, considering that the customer's budget, customer preferences, taste and aroma, the combination of the food and the customer response was configured. Although the criteria have different tastes for wine through college student wine consumers if future studies presented by symbolic reference to the wine tasting, can be self-objectification of subjective criteria subjective wine experts are wine consumers to take advantage of these data.

Wine Selection Attributes of New Wine Drinkers (와인초보자의 와인선택)

  • Kim, Young-Kyu;Choi, Young-Joon
    • Journal of the Korean Society of Food Culture
    • /
    • v.22 no.3
    • /
    • pp.299-302
    • /
    • 2007
  • This study will provide a useful information and suggestions regarding new wine drinkers wine selection attributes and preference on wine producing countries to wine distributors, wine producers and marketers in Korea. New wine drinkers showed high preference on sweet wine, rich aroma wine, matured wine and white wine respectively. Regarding wine producing countries, Germany, France and Chile were rated among the top preferred countries by new wine drinkers. Results showed that the reasons for disliking wines were not being used to it as the top reason followed by wine being expensive and wine not being tastes good.

Comparison in the Contents of the Nucleic Acids in Various Wines (주류의 핵산성분 비교)

  • 조광연
    • The Korean Journal of Food And Nutrition
    • /
    • v.7 no.2
    • /
    • pp.114-118
    • /
    • 1994
  • In order to compare the contents of nucleic acid substances in various wines, the contents of nueleic acids were analyzed by HPLC. The contents of cytosine was found to decrease in the order of cherry wine > plum wine > dongdongju > chungha > pineapple wine > soju. The contents of guanine was found to decrease in the order of dongdonglu > chungha > pineapple wine > cherry wine > plum wine > soju. The contents of uridine was found to decrease in the order of dongdongju > chungha> cherry wine > pineapple wine > plum wine > soju. The contents of adenine was found to decrease in the order of dongdonglu > chungha > cherry wine > pineapple wine > plum wine > solu. The contents of guan oslne was found to decrease in the order of dongdongju > cherry wine > chungha > plum wine > pine-apple wine > soju. The contents of adenosine was found to decrease in the order of dongdongju > shun aha > cherry wine > plum me > pineapple wine > soju.

  • PDF

Wine Consuming Behavior by Demographic Characteristics of Wine Consumers (와인 소비자의 인구 통계적 특성에 따른 와인 소비행태 연구)

  • Chong, Yu-Kyeong;Jung, Won-Hee
    • Journal of the Korean Society of Food Culture
    • /
    • v.21 no.3
    • /
    • pp.280-289
    • /
    • 2006
  • The purpose of this study is to investigate exploratory wine consuming behavior based on demographic characteristics of wine consumers. A questionnaire was organized and distributed widely to a thousand of wine consumers who could be easily met at wine bars or restaurants, retail stores, wine expositions and wine sampling parties. Total of 793 completed questionnaires (Male: 48.4%, Female: 51.6%) were obtained and analyzed using SPSS package (v.10.0) program. The results of the present study discuss general demographic characteristics of participated subjects, the expenditure for wine, frequency and amount for wine taking, preference of the origin of wines, and preferred wine style. The results also show that why the consumers purchase wine, where they drink or purchase the wine, and what makes they prefer a particular wine bar. Consumers' information search behavior and important factor on wine selection process are presented at the end of the results as well. The current research suggests that gender and age are critical factors to understand wine consuming behavior of customers and improving the knowledge and service level of wine specialists is powerful marketing tool at practical fields.

A Study on Wine Preference by Wine Consumer Classification (와인 소비자 분류에 따른 와인 선호도에 관한 연구)

  • Bang, Jin-Sik;Jun, Jin-Hwa
    • Culinary science and hospitality research
    • /
    • v.11 no.2
    • /
    • pp.32-47
    • /
    • 2005
  • As wine is increasingly becoming a lifestyle beverage among local consumers, there is a great need to understand wine consumer profiles. According to the research of this study, there is a clear evidence that four wine consumer groups exist in the Korean domestic wine market. Wine consumers are classified into four different groups: connoisseurs, aspirants, newcomers, and outsiders. This study has shown that wine with rich aroma and red wine preferred the most and young wine and white wine are the least selected in general.

  • PDF

Segmentation of Wine market by Consumers' Product Involvement (제품관여도에 의한 와인시장 세분화)

  • Chong, Yu-Kyeong;Kim, Maeng-Jin
    • Journal of the Korean Society of Food Culture
    • /
    • v.21 no.6
    • /
    • pp.614-622
    • /
    • 2006
  • This study is intended to investigate the wine consumers' reason of drinking and purchasing behavior according to their product involvement. Questionnaires were obtained from wine consumers at wine retailer stores. Trained researchers of this particular study conducted survey and finally 230 questionnaires were analyzed using SPSS package program(v.12.0). The subjects were categorized three different groups(high, medium, and low) based on their wine involvement. The further analysis showed that differences in reasons of wine drinking and purchasing behavior according to their involvement levels, and the characteristics of three segments were summarized at the end of the results. Consumers in high involvement drink wine mainly because they wanted to enjoy various wine experiences and have abundant knowledge for wine. Consumers in medium and low involvement would like to drink due to enjoyment of wine drinking. Expenses of purchasing, quantity and frequency of wine purchasing, country of origin, and sources for wine information showed differences among three consumer groups, but differences were not presented in type of wines and purchasing place by consumers' wine involvement.

Wine Selection between 'Engage Me' Consumers and 'Tell Me' Consumers by Drinking Frequency of Wine (와인 음용 빈도에 따른 애호 소비자(Engage Me)와 관심 소비자(Tell Me)의 와인 선택 요인)

  • Kim, Hyun Mi;Han, Kyung Soo
    • Journal of the Korean Society of Food Culture
    • /
    • v.30 no.5
    • /
    • pp.611-620
    • /
    • 2015
  • This study was conducted on wine consumers to explore their behavioral characteristics concerning their drinking frequency of wine, wine selection factors, and difficulties in selecting wines. Data were collected during February 19th 2014 to April 20th 2014. Respondents were students who were taking classes about wine at a University located in the Gyeonggi-do area. Prior to the analysis, wine consumers were classified based on frequency of consumption: those who consumed wine less than once a month were classified as "Tell me consumers", whereas those who consumed wine once or more a month were classified as "Engage me consumers." The wine selection factors of the two groups were as follows: 'label aspect', 'taste and aroma', 'use purpose', and 'price and recommendation'. Regarding 'label aspect' and 'use purpose', there were significant differences between the two groups. Regarding difficulties in selecting wines, "Tell me consumers" mentioned the following: 'experience', 'price', and 'food pairing'. "Engage me consumers" mentioned the following: 'ability to identify new wines' and 'tastes of others who drink with or oneself'. Classifying domestic wine consumers and their behavioral features of drinking frequency of wine can be used for market segmentation of wine consumers.

The Relationship between Wine-Selection Attributes and Consumer Satisfaction (와인 소비자의 선택 속성의 만족도에 관한 연구)

  • Bang, Jin-Sik;Choi, Tae-Ho;Jun, Jin-Hwa
    • Culinary science and hospitality research
    • /
    • v.12 no.2
    • /
    • pp.88-105
    • /
    • 2006
  • Entering into the new millennium, the Korean wine market has recorded the highest growth rate among the domestic alcoholic beverage market and been recognized as a rapidly emerging market with further escalation potential. Responding to the current drastic escalation of Korean wine market in terms of its volume, the present study scrutinizes the considerable wine-selection attributes that are related to individual wine consumer‘s characteristics including demographic variables. These attributes are also expected to be precursors of wine consumers‘ satisfaction. ANOVA results suggest that each demographical variable-gender, age, income level, and the frequency of wine consumption-pertains to specific wine-selection attribute(s). Likewise, wine consumers‘ characteristics are also associated with those attributes. As wine consumers are experienced, they rely less on information; rather, their selections tend to be dependent upon quality, value, contexts, and preferences. The subsequent multiple-regression investigating the relationship between wine-selection attributes and satisfaction signifies that quality, contexts, and preference attributes are the substantial antecedents of wine consumers‘ satisfaction. When consumers purchase a wine, "information on purchase" was the most important criterion for the Newcomers and the Outsiders, while the Connoisseurs mainly depended on "marketability", "wine values" and "viticulture environment". "Preference" attributes influenced the Aspirants the most in buying decision. The Newcomers and the Outsiders need more information before deciding to purchase as their wine knowledge was very limited. The Connoisseurs were likely to consider the quality as a more important factor than the price and it is necessary to develop high quality wine at a reasonable price in order to attract this group.

  • PDF

Studies on the Sensory Characteristics of Korean Wine and Imported Wine (국내산 와인과 수입 와인의 관능적 품질 특성에 관한 연구)

  • Kim, Hyun-Ah;Cho, Mee-Hee;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.19 no.4
    • /
    • pp.593-602
    • /
    • 2009
  • This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

  • PDF

Market Segmentation of International Wine Tourism Service (국제와인관광서비스 시장세분화에 관한 연구)

  • Lee, Hee-Seung;Chun, He-Jin;Kim, Kee-Hong
    • International Commerce and Information Review
    • /
    • v.11 no.4
    • /
    • pp.129-149
    • /
    • 2009
  • The interest in wine has been increasing because of raised standard of living, increased leisure time, raised interest in health. Therefore, a few wine related tourism product has introduced to public including wine train to Young-dong region and overseas wine tour package. This study focused on motivation to visit overseas wine tour package in order to segment target wine tourism countries. As a result, three different markets were segmented and they showed different characteristics with regard to demographics, tourism behavior, and preferred wine tourism countries.

  • PDF