Abstract

... Italian, Spanish, French and German red wines in relation to the European consumers’ preferences.

DESCRIPTION:

Generally, wines from different countries have different sensory properties driving the consumers' liking. The aim of this project is the comparison of the sensory quality of the most popular Italian, French, German and Spanish red wines in order to understand the European
consumers' differences in preferences. The expected results could increase the knowledge in sensory drivers of preference and provide an useful tool to the marketing research to improve the exchanges of wines in the EU. Most wine sensory research projects are focused on the sensory properties of wines produced in only a country. The innovation in this project idea is the opportunity to analyze contemporaneously wines produced in four different countries and conduct a study with a high number of consumers in order to understand the global European preferences.


Development stage : Idea

European   funding   source(s) :   FP7 - Co-operation, Food, Agriculture and Biotechnology

Type   of Project:   FP7 Collaborative Research

Keywords : Nutrition and Health (008003), Food quality and safety (008002), Detection and Analysis methods (008002001), Food Microbiology/Toxicology/Quality Control (008002002), Drink technology
(008001001)

Organisation type   : University

Organisation size : 50-249

Other details :   The University, founded in 2004, is a ministerially recognized, private non-profit institution. Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.


Target partner organisation type(s)   : Other

Target partner expertise sought :   Sensory scientists and wine producers from France, Spain, Germany.

Application domains : Food - Agro Industry