Sensory evaluation of wine through correspondence analysis: a theoretical and empirical rationale

Magalios, P.; Kosmas, Petros; Tsakiris, A.; Theocharous, Antonis L.

doi:10.1080/09571264.2019.1573357

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…However, judgment from scholars and experts does not represent wine consumers' preference; findings coming from these studies cannot normally provide specific information of what sensory aspects of wine consumers like or dislike. Sensory evaluations from the consumers' point of view appear to reveal their choices and acceptances these years (Culbert et al, 2017;Niimi et al, 2017;Lezaeta et al, 2018;Mora et al, 2018;Magalios et al, 2019). Although plenty of wine sensory studies have proved that consumers' preferences are not homogenous, there is always a lack of recognized and locally adapted sensory evaluation indicators in this field.…”

Section: 8mentioning

confidence: 99%

Regional difference analyzing and prediction model building for Chinese wine consumers’ sensory preference

Chu

Xie

et al. 2019

BFJ

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Purpose The purpose of this paper is to provide further insight into Chinese wine consumers’ preference, grasp the regional sensory preference differences of China and build up a predictive model for wine consumers’ sensory preferences. Design/methodology/approach The study involved 3,421 Chinese wine consumers in the survey. Classified statistics were conducted to excavate regional differences of wine consumers’ sensory preferences. By analyzing influencing factors, prediction models for consumers’ sensory attribute preferences were constructed on the basis of multivariate disorder logistic regression method. Findings Empirical research showed that the wine with the following sensory attributes was the most preferred by Chinese consumers: dry red, refreshing and soft taste, still type, moderate aroma degree and mellow aroma, and sweet wine was also popular. Consumers’ preference varied from region to region. The proposed predicting method of the study realized more than 70 percent accuracy when conducting prediction for color, sweetness, aroma type and flavor preferences. Social implications By shedding light on the latest sensory attribute preferences of Chinese wine consumers, this study will help wine industry participants conduct market segmentation based on the diversification of consumers’ preferences. The wine enterprises can gain guidance from the results to conduct market positioning, adjust strategies and provide specific production for target wine consumers. Originality/value Based on the actual situation of Chinese wine market, this study defines sensory attribute indexes of wine from the perspective of wine consumers and presents the most recent comprehensive research on the sensory preferences of Chinese wine consumers through a nationwide survey.

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