Título : Consumer Profile and Drivers Influencing Consumer Behavior towards Fondillón, a European Protected Naturally Sweet Red Wine |
Autor : Issa Issa, Hanán Noguera Artiaga, Luis Mora, María Carbonell Barrachina, Ángel A. López-Lluch, David |
Editor : MDPI |
Departamento: Departamentos de la UMH::Tecnología Agroalimentaria |
Fecha de publicación: 2021-11 |
URI : https://hdl.handle.net/11000/39966 |
Resumen :
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.
|
Palabras clave/Materias: Alicante wine consumer acceptance descriptive sensory analysis Monastrell oxidized wine |
Tipo de documento : info:eu-repo/semantics/article |
Derechos de acceso: info:eu-repo/semantics/openAccess |
DOI : https://doi.org/10.3390/foods10112651 |
Publicado en: Foods 2021, 10, 2651. |
Aparece en las colecciones: Artículos Tecnología Agroalimentaria
|