• International Commerce and Information Review
• /
• v.11 no.4
• /
• pp.129-149
• /
• 2009

The interest in wine has been increasing because of raised standard of living, increased leisure time, raised interest in health. Therefore, a few wine related tourism product has introduced to public including wine train to Young-dong region and overseas wine tour package. This study focused on motivation to visit overseas wine tour package in order to segment target wine tourism countries. As a result, three different markets were segmented and they showed different characteristics with regard to demographics, tourism behavior, and preferred wine tourism countries.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.3
• /
• pp.280-289
• /
• 2006

The purpose of this study is to investigate exploratory wine consuming behavior based on demographic characteristics of wine consumers. A questionnaire was organized and distributed widely to a thousand of wine consumers who could be easily met at wine bars or restaurants, retail stores, wine expositions and wine sampling parties. Total of 793 completed questionnaires (Male: 48.4%, Female: 51.6%) were obtained and analyzed using SPSS package (v.10.0) program. The results of the present study discuss general demographic characteristics of participated subjects, the expenditure for wine, frequency and amount for wine taking, preference of the origin of wines, and preferred wine style. The results also show that why the consumers purchase wine, where they drink or purchase the wine, and what makes they prefer a particular wine bar. Consumers' information search behavior and important factor on wine selection process are presented at the end of the results as well. The current research suggests that gender and age are critical factors to understand wine consuming behavior of customers and improving the knowledge and service level of wine specialists is powerful marketing tool at practical fields.

• International Journal of Internet, Broadcasting and Communication
• /
• v.13 no.3
• /
• pp.155-162
• /
• 2021

With the global COVID-19 pandemic, the tourism sector and all consumption have contracted with the untact era. Wine will also be sold and developed in various ways non-face-to-face in the future. Therefore, it is necessary to develop apps and web servers that focus on health in the era of single-person households and non-face-to-face. This study used facial recognition data based on photos of adult men and women in their 40s and 50s to analyze the Sasang constitution through a mobile app and web server, and suggested wine recommendations suitable for their constitution. First, the user's body information is entered. And through the facial recognition mobile app, recommend the right wine after analyzing the body type. if it's not like the first recommended wine, it is configured to receive another wine recommendation. In the future, the number of single-person households will increase further, and in the age of well-being, wine recommendations that fit my body will be useful. Wine recommendation suitable for Sasang constitution will be a useful mobile application to manage personal healt

• Journal of the Korean Society of Food Culture
• /
• v.22 no.3
• /
• pp.299-302
• /
• 2007

This study will provide a useful information and suggestions regarding new wine drinkers wine selection attributes and preference on wine producing countries to wine distributors, wine producers and marketers in Korea. New wine drinkers showed high preference on sweet wine, rich aroma wine, matured wine and white wine respectively. Regarding wine producing countries, Germany, France and Chile were rated among the top preferred countries by new wine drinkers. Results showed that the reasons for disliking wines were not being used to it as the top reason followed by wine being expensive and wine not being tastes good.

• Journal of the Korean association of regional geographers
• /
• v.12 no.6
• /
• pp.720-732
• /
• 2006

This study investigates the possibility in establishing the wine theme village in Youngwol area, and grape production and wine industry in world and Korea. Wine import market formed since 1988 in Korea. Because Korean wine production will be finished in 2011, Korean farmers need the strategy against foreign grape and wine importers. That is to establish the wine theme village, one of green tourism. Many pensions and raftsmen are concentrated along the Donggang river, where Geowoun-ri of Youngwol area is located. Possibility in establishing the wine theme village in Geowoun-ri is depend on the attractive program that people enjoy in Youngwol are. The programs have to consist in the regional image.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.6
• /
• pp.614-622
• /
• 2006

This study is intended to investigate the wine consumers' reason of drinking and purchasing behavior according to their product involvement. Questionnaires were obtained from wine consumers at wine retailer stores. Trained researchers of this particular study conducted survey and finally 230 questionnaires were analyzed using SPSS package program(v.12.0). The subjects were categorized three different groups(high, medium, and low) based on their wine involvement. The further analysis showed that differences in reasons of wine drinking and purchasing behavior according to their involvement levels, and the characteristics of three segments were summarized at the end of the results. Consumers in high involvement drink wine mainly because they wanted to enjoy various wine experiences and have abundant knowledge for wine. Consumers in medium and low involvement would like to drink due to enjoyment of wine drinking. Expenses of purchasing, quantity and frequency of wine purchasing, country of origin, and sources for wine information showed differences among three consumer groups, but differences were not presented in type of wines and purchasing place by consumers' wine involvement.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.2
• /
• pp.274-287
• /
• 2007

The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.

• Asia Marketing Journal
• /
• v.18 no.4
• /
• pp.99-124
• /
• 2017

Little research on sensory study has been conducted from a marketing perspective and most of sensory studies have been done from a science perspective. Thus, this study examined wine sensory perceptions in the consumers' minds, which is how wine consumers associate grape variety Shiraz/ Syrah by the three different region of origins with specific sensory images. Total 234 questionnaires were collected from online wine community members at restaurants in Korea. The main results show that the most two shared sensory images of Shiraz/ Syrah were 'Dry' and 'Fruity' across the three region of origins. For Barossa Shiraz, the unique images were mainly found in Aroma image category such as 'Chocolate', 'Prune', whereas for Rhone Syrah, the unique images were mainly revealed in Overall image category e.g. 'Deep', 'Fascinating'. Additionally, this study confirmed that Maipo Valley is not recognizable region of origin of Shiraz/ Syrah. This study employed a free choice, Pick Any and conducted correspondence analysis to find out the degree of associations of sensory images and each region of origin.

• Culinary science and hospitality research
• /
• v.15 no.1
• /
• pp.240-253
• /
• 2009

While the concept of involvement has long intrigued marketing researchers, its application to the case of wine purchase behavior has been limited in Korea. In particular, little research has attempted to assess the outcome of the consumer's choice of wine based on the types of consumers(outsider, beginner, lover, specialist) relevant to the involvement. Therefore, the aim of this study was to investigate how they use different cues to make a wine purchase decision according to the types of wine consumers and in relation to the consumer's involvement levels. A questionnaire was organized and distributed widely to 380 of various wine consumers. 370 surveys were completed and 350 usable data(male: 49.1%, female: 50.9%) were obtained and analyzed with the SPSS package(13.0) program. We found that specialist of wine, lover of wine, and the high level involvement group have significant difference in selecting wine. It is suggested that a wine class program should be offered at a wine bar for newcomers in order to make them more interested in wine and promote various wine marketing events(for example, a music concert at the wine bar) particularly for high involvement level consumers to help increase wine consumption.

• Journal of Korea Entertainment Industry Association
• /
• v.13 no.4
• /
• pp.39-51
• /
• 2019

This study was tested on Ratafia Champagne Trouillard 1947 of old fortified wine and analyzed differences from existing wines. Old fortified wine in Champagne, France and blanding is Pinot Noir, Chardonnay and Pinot Meunier. Alcohol level is 18% and test date is Feb. 15-21, 2019(six days of decanting period/15 p.m. on the last tasting day). Tester is composed of one FICB grand commander one KOV Finland commander. The wine opening was tested for two blades after wire removal and the decanting time was applied to the calculation formula of 2019(this year)-1947(vintage year)/12=6 days set in this study. Aroma smelled like cherries, fruits, soy sauce and licorice and bouquet was identified in five stages. The first stage was presented with the smell of pot, the second stage was light coffee, the third stage smell of fruit and flowers, the fourth stage smell of wild honey and the fifth stage smell of refined brandy. Then, the test was analyzed in seven stages. This study has the following implications: First, the new concept of old wine was applied to fortified wine. Specific computational formulas for the decanting period were derived. The decanting presented five steps of aromas and bouquet. Wine testing has been expanded from the previous five to seven levels. A new taste of Champagne old fortified wine was analyzed.