Terroir 2014 banner
IVES 9 IVES Conference Series 9 Time stability of visitors’ preferences for preserving the worldwide cultural landscape alto douro wine region

Time stability of visitors’ preferences for preserving the worldwide cultural landscape alto douro wine region

Abstract

The Alto Douro Wine Region (ADWR) was classified a world heritage site, specifically as a cultural landscape, by UNESCO, in 2001. The well known “Porto Wine” and other high quality wines are produced in the Douro region. As an attraction and touristic site, the cultural site has to meet the needs of more demanding visitors and to compete with a growing number of cultural sites, also classified by UNESCO. To achieve this goal, landscape managers and public authorities have much to profit from knowing and understanding visitors’ preferences regarding the attributes associated to its outstanding universal value. 

The goal of this paper is to enhance the knowledge about the preferences of the ADWR Portuguese’ visitors, considering the attributes that deserve preservation and consequently public attention. Using the choice experiments technique, six alternative choice sets were presented in a questionnaire in the year 2013. Data was collected from 249 useful surveys corresponding to 1,494 responses. Responses are analyzed by a random parameters or mixed logit model, taking into account the random preferences heterogeneity and the panel nature of the data. 

An additional and innovative issue of the article is to compare the results of the survey conducted in 2013 with previous evidence from own work conducted in 2008. The comparison of the results in two distinct periods of time is a novelty; moreover the question of preferences’ stability has rarely been addressed in discrete choices models. Nevertheless, in the context of changing living conditions and expectations of Portuguese consumers plunged into an economic crisis, this subject is clearly relevant.

DOI:

Publication date: July 31, 2020

Issue: Terroir 2014

Type: Article

Authors

Lina LOURENÇO-GOMES (1), Lígia, M. C. PINTO (2), João REBELO (1)

(1) Department of Economics, Sociology and Management (DESG), Centre for Transdisciplinary Development Studies (CETRAD), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5001-801 Vila Real Portugal 
(2) School of Economics and Management (EEG), Applied Microeconomics Research Unit (NIMA), University of Minho, Address; Campus de Gualtar, 4710-057 Braga, Portugal

Contact the author

Keywords

Preferences’ stability; applied microeconomics; discrete choice models; cultural economics; consumer preferences

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Use of a recombinant protein (Harpin αβ) as a tool to improve phenolic composition in wines

Climate change is modifying environmental conditions in all wine-growing areas of the world.

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

How sensory quality of wines can be accessed as a trait in MAS grape vine breeding

In the context of the global crises of global warming, biodiversity and pollution, current agricultural practices need to be reconsidered.

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Effect of Saccharomyces species interaction on alcoholic fermentation behaviour and aromatic profile of Sauvignon blanc wine

Enhancing the sensory profile of wine by the use of different microorganism has been always a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile.