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…

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Managing precision irrigation in vineyards: hydraulic and molecular signaling in eight grapevine varieties

Understanding the physiological and molecular bases of grapevine responses to mild to moderate water deficits is fundamental to optimize vineyard irrigation management and identify the most suitable varieties. In Mediterranean regions, the higher frequency of heat waves and droughts highlights the importance of precision irrigation to meet vine water demands and demonstrates the necessity for a deeper understanding of the different physiological responses among varieties under water stress. In this context, previous reports show an interplay between stomatal regulation of transpiration and changes in leaf hydraulic conductivity, also with the involvement of aquaporins (AQPs), particularly under water stress. However, how those signaling mechanisms are regulated in different grapevine varieties along phenological phases is unclear.

IMPACT ON CHITOSAN APPLICATION OF DIFFERENT MICROORGANISMS HAVING OENOLOGICAL INTEREST

Chitosan is an effective antimicrobial agent available in the wine industry, because it ensures the control of a of spoilage microorganisms, such as Brettanomyces of lactic acid bacteria.

Influence de la nutrition potassique sur le manque d’acidité des vins issus du cépage Negrette

A worrying drop in the acidity of wines has been observed in many wine regions, such as Bordeaux (Merlot), Burgundy (Pinot Noir), Côtes-du-Rhône (Grenache) or Rioja (Tempranillo). This lack of acidity is particularly marked in the Midi-Pyrenean vineyards of the Côtes du Frontonnais (Tournier, 1993). However, the acidity of a wine is one of the main factors of its quality, in fact, a low acidity combined with an insufficient tannic structure leads to rapid oxidation of wines and makes them age prematurely.

Reduction of herbaceous aromas by wine lactic acid bacteria mediated degradation of volatile aldehydes

Consumers typically prefer wines with floral and fruity aromas over those presenting green-pepper, vegetal or herbaceous notes. Pyrazines have been identified as causatives for herbaceous notes in wines, especially Bordeaux reds. However, pyrazines are not universally responsible for herbaceousness, and several other wine volatile compounds are known to produce distinct vegetal/herbaceous aromas in wines. Specifically, volatile aldehydes elicit sensations of herbaceousness or grassiness and have been described in wines well above their perception thresholds.