Terroir 2010 banner
IVES 9 IVES Conference Series 9 L’effetto paesaggio sul sistema delle preferenze: i vini veneti tra evocazioni di consumo e determinanti di scelta

L’effetto paesaggio sul sistema delle preferenze: i vini veneti tra evocazioni di consumo e determinanti di scelta

Abstract

[English version below]

La presente relazione mira ad individuare il ruolo del paesaggio nella determinazione delle preferenze della domanda, in modo da far emergere i fattori immateriali che definiscono il valore territoriale dei vini tipici su cui far leva per le strategie di marketing. L’analisi ha riguardato vini tipici del Veneto e coinvolto soggetti non provenienti da questa Regione. Ne è emerso l’effetto amplificativo dell’immagine del paesaggio sulla qualità percepita.

This research aims at individualizing the role of landscape on the preferences towards specific wines and the intangible factors that determine the territorial values of the typical wines of Veneto. The paper highlights the marketing strategies that can be useful for firms. The analysis has been conducted through people outside Veneto and points out the amplified effect of the landscape image on the perception of quality of a wine.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

L. Agnoli (1), R. Capitello (1), D. Gaeta (1), M. Laureati (2), E. Pagliarini (2)

(1) Università degli Studi di Verona – Dipartimento di Economia Aziendale Via della Pieve 70, San Floriano, Verona, Italy
(2) Università degli Studi di Milano – Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche Via Celoria 2, Milano, Italy

Contact the author

Keywords

Paesaggio, analisi sensoriale, vino, domanda
Landscape, sensory evaluation, wine, demand

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Flor yeast diversity and dynamics in biologically aged wines

Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a velum that protects the wine from oxidation during aging. Thirty-nine velums aged from 1 to 6 years were sampled from “Vin jaune” from two different cellars. We show for the first time that these velums possess various aspects in term of color and surface aspects. Surprisingly, the heterogeneous velums are mostly composed of one species, S. cerevisiae. Scanning electron microscope observations of these velums revealed unprecedented biofilm structures and various yeast morphologies formed by the sole S. cerevisiae species.

The ability of wine yeasts fermenting by the addition of exogenous biotin

Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion

Potential of native Uruguayan yeast strains for production of Tannat wine

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

Reconocimiento geoedafológico para la zonificación vitivinícola de la D.O. Montilla-Moriles

En la región vitivinícola con D.O. Montilla-Moriles (Córdoba) la variabilidad geologico-petrográfica de los terrenos es grande (ROLDÁN GARCÍA y DIVAR RODRÍGUEZ, 1988 a; roldán garcía et al.

Aroma profile evaluation in whole grape juices

Table grapes (Vitis labrusca and hybrids) are widely cultivated in Brazil [1] due to the climate, their resistance to disease and the way they are consumed and commercialized, either in-natura or for processing, producing whole juices, jams and table wines.