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Consumer Profile and Drivers Influencing Consumer Behavior towards Fondillón, a European Protected Naturally Sweet Red Wine


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Title:
Consumer Profile and Drivers Influencing Consumer Behavior towards Fondillón, a European Protected Naturally Sweet Red Wine
Authors:
Issa Issa, Hanán
Noguera Artiaga, Luis
Mora, María
Carbonell Barrachina, Ángel A.
López-Lluch, David
Editor:
MDPI
Department:
Departamentos de la UMH::Tecnología Agroalimentaria
Issue Date:
2021-11
URI:
https://hdl.handle.net/11000/39966
Abstract:
Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin (Alicante, Spain) and recognized by the European Union in its E-Bacchus database. The aims of this study were (i) to evaluate the degree of consumer acceptance and satisfaction towards Fondillón, (ii) to establish key drivers controlling consumer satisfaction, and (iii) to establish a general profile of the typical Fondillón consumer. The experiment consisted of three complementary studies: (i) a descriptive sensory analysis of five Fondillón samples representing all samples being marketed, (ii) an affective test using wine consumers (n = 100), and (iii) an online questionnaire to identify the main characteristic of a Fondillón consumer (n = 294). The main consumption drivers were good balance, intense floral and fruity notes, and long aftertaste. The current typical Fondillón consumer is a 42–52 year-old man, with a higher education level, with a 25,000–50,000 euros/year income, and who drinks it mainly at home. The online study showed that 50% of respondents do not consume Fondillón because they do not know it, because it is very expensive, or because it is not so easy to find. Therefore, producers should improve their communication campaigns and distribution networks as key parts of their marketing strategies regarding Fondillón.
Keywords/Subjects:
Alicante wine
consumer acceptance
descriptive sensory analysis
Monastrell
oxidized wine
Type of document:
info:eu-repo/semantics/article
Access rights:
info:eu-repo/semantics/openAccess
DOI:
https://doi.org/10.3390/foods10112651
Published in:
Foods 2021, 10, 2651.
Appears in Collections:
Artículos Tecnología Agroalimentaria



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