| Autor: |
Issa-Issa H; Research Group 'Food Quality and Safety', Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain., Noguera-Artiaga L; Research Group 'Food Quality and Safety', Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain., Mora M; BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain.; Basque Culinary Center, Faculty of Gastronomy Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain., Carbonell-Barrachina ÁA; Research Group 'Food Quality and Safety', Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain., López-Lluch D; Departamento de Economía Agroambiental, Ingeniería Cartográfica y Expresión Gráfica en la Ingeniería, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), UMH, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain. |
| Abstrakt: |
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 . |
