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…

Typicité et terroir : importance relative du type de sol et du niveau de maturité dans la typologie sensorielle du vin

Le lien fonctionnel entre typicité et terroir a été étudié en prenant en compte deux dimensions importantes : le type de sol et la date de vendanges. Ces deux facteurs sont, à des degrés divers

Precision viticulture: using on-board sensors to map vine variability and characterize vine trajectories

Precision viticulture consists in using ICT (Information and Communication Technology) to implement more specific and better targeted technical vine practices. With proxy-detection

Unraveling the role of grape cell wall in shaping the fermentation rate, the polyphenolic profile and quality of red wines from disease-resistant and drought-tolerant grapes in Occitanie varietal selection

Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society.

To a better understanding of the impact of vine nitrogen status on volatile thiols from plot to transcriptome level

Volatile thiols contribute largely to the organoleptic characteristics and typicity of Sauvignon blanc wines. Among this family of odorous compounds, 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP) have a major impact on wine flavor. These thiols are formed during alcoholic fermentation by the yeast from odorless and non-volatile precursors found in the berry and the must. The effect of vine nitrogen status on 3SH and 4MSP in Sauvignon blanc wine and on the glutathionylated and cysteinylated precursors of 3SH (Glut-3SH and Cys-3SH) was investigated in this study.

Evolution of cabernet sauvignon wines macerated with their own toasted vine-shoots

Toasted pruning vine-shoots represent a promising new enological tool for developing wines with chemical and organoleptic high quality, allowing that the resources of the vineyard to be returned to the wine through a “circular process”.