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Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea
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Author to whom correspondence should be addressed.
Academic Editors: Susan Bastian, Lukas Danner and Wendy Wismer
Foods 2021, 10(4), 749; https://doi.org/10.3390/foods10040749
Received: 26 January 2021 / Revised: 26 March 2021 / Accepted: 29 March 2021 / Published: 1 April 2021
(This article belongs to the Special Issue Wine: Consumers’ Perceptions, Preferences and Behaviour)
Capturing and understanding consumers’ perceptions is not a simple quest, particularly for wine, which is one of the most complex beverages. In contrast to the increasing amount of wine import and consumption, studies on how Korean consumers perceive wine characteristics are limited. In this study, two different consumer-based questionnaires, check-all-that-apply (CATA) and rating, were used to compare the discrimination ability of samples and attributes. Consumer data were analyzed and compared to investigate whether the difference in the degree of familiarity with consumption frequency affects wine perception and preference. Consumers discriminated samples and attributes by sample using both scales, CATA and rating. It was confirmed that the CATA citation frequency reflected the rated intensity of the attributes in this study. Consumers who checked or did not check the CATA response rated the intensity of attributes differently. Different consumer subgroups based on familiarity also discriminated the samples effectively. However, users had a higher configuration similarity between the two questionnaires than non-users. Furthermore, the preference for wine might be affected by the degree of familiarity. View Full-Text
Keywords: red wine perception; consumer familiarity; check-all-that-apply test (CATA); rating; consumer perception; red wine acceptability red wine perception; consumer familiarity; check-all-that-apply test (CATA); rating; consumer perception; red wine acceptability
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MDPI and ACS Style

Yang, J.; Lee, J. Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology. Foods 2021, 10, 749. https://doi.org/10.3390/foods10040749

AMA Style

Yang J, Lee J. Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology. Foods. 2021; 10(4):749. https://doi.org/10.3390/foods10040749

Chicago/Turabian Style

Yang, Jiyun, and Jeehyun Lee. 2021. "Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology" Foods 10, no. 4: 749. https://doi.org/10.3390/foods10040749

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