9791221501063-12.pdf

In this paper we highlight the sensorial and cultural correlates of the consumption of Trebbiano wine produced in the Abruzzo region, Italy. The data have been collected through a questionnaire survey on a sample of 48 adults. The sample was conveniently selected among the participants at a scientif...

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Γλώσσα:English
Έκδοση: Firenze University Press, Genova University Press 2023
Διαθέσιμο Online:https://books.fupress.com/doi/capitoli/979-12-215-0106-3_12
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spelling oapen-20.500.12657-748842023-08-03T17:59:36Z Chapter Cultural and sensorial correlates of Trebbiano wine consumption Fabbris, Luigi Piscitelli, Alfonso Trebbiano wine Wine evaluation Drinking habits Sommeliers Sensorial skills bic Book Industry Communication::J Society & social sciences In this paper we highlight the sensorial and cultural correlates of the consumption of Trebbiano wine produced in the Abruzzo region, Italy. The data have been collected through a questionnaire survey on a sample of 48 adults. The sample was conveniently selected among the participants at a scientific meeting held in Pescara in September 2018. The survey was part of a complex sensorial experiment concerning the preference of this white wine with respect to a series of other regional white wines. The collected data on Trebbiano wine consumption have been analysed through a path analytic regression model in which consumption was the criterion variable, while cultural and sensorial variables, on the one hand, and wine expertise and drinking habits, on the other, were the variables mediating the respondents’ disposition towards this type of wine. The analysis showed that two thirds of the respondents frequently or occasionally used to consume the topical wine. The frequency of consumption was strictly influenced by the relevance the respondents conferred to this wine when put in competition with other wines during an outdoor dinner. The consumers who particularly appreciated it were wine experts (sommeliers, wine course attendants, wine producers) and other wine consumers able to recognise the intrinsic characteristics of a wine thanks to the sensorial skills (for smell and aroma evaluation) they developed through long experience and specific learning. 2023-08-03T15:05:34Z 2023-08-03T15:05:34Z 2023 chapter ONIX_20230803_9791221501063_80 2704-5846 9791221501063 https://library.oapen.org/handle/20.500.12657/74884 eng Proceedings e report application/pdf Attribution 4.0 International 9791221501063-12.pdf https://books.fupress.com/doi/capitoli/979-12-215-0106-3_12 Firenze University Press, Genova University Press ASA 2022 Data-Driven Decision Making 10.36253/979-12-215-0106-3.12 10.36253/979-12-215-0106-3.12 9223d3ac-6fd2-44c9-bb99-5b98ca9d2fad 863aa499-dbee-4191-9a14-3b5d5ef9e635 9791221501063 134 6 Florence open access
institution OAPEN
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language English
description In this paper we highlight the sensorial and cultural correlates of the consumption of Trebbiano wine produced in the Abruzzo region, Italy. The data have been collected through a questionnaire survey on a sample of 48 adults. The sample was conveniently selected among the participants at a scientific meeting held in Pescara in September 2018. The survey was part of a complex sensorial experiment concerning the preference of this white wine with respect to a series of other regional white wines. The collected data on Trebbiano wine consumption have been analysed through a path analytic regression model in which consumption was the criterion variable, while cultural and sensorial variables, on the one hand, and wine expertise and drinking habits, on the other, were the variables mediating the respondents’ disposition towards this type of wine. The analysis showed that two thirds of the respondents frequently or occasionally used to consume the topical wine. The frequency of consumption was strictly influenced by the relevance the respondents conferred to this wine when put in competition with other wines during an outdoor dinner. The consumers who particularly appreciated it were wine experts (sommeliers, wine course attendants, wine producers) and other wine consumers able to recognise the intrinsic characteristics of a wine thanks to the sensorial skills (for smell and aroma evaluation) they developed through long experience and specific learning.
title 9791221501063-12.pdf
spellingShingle 9791221501063-12.pdf
title_short 9791221501063-12.pdf
title_full 9791221501063-12.pdf
title_fullStr 9791221501063-12.pdf
title_full_unstemmed 9791221501063-12.pdf
title_sort 9791221501063-12.pdf
publisher Firenze University Press, Genova University Press
publishDate 2023
url https://books.fupress.com/doi/capitoli/979-12-215-0106-3_12
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