와인소비자유형에 따른 음식과 와인의 조화 선택요인에 관한 연구

• 영문명: Identifying Wine Selection Attributes by Wine Customer Types
• 발행기관: 한국관광학회
• 저자명: 高在允 李宗昱 李侑良
• 간행물 정보: 『관광학연구』제34권 제7호, 159~185쪽, 전체 27쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2010.10.31

영문 초록

This study was to classify Korean wine customers based on their level of knowledge, education, and information on wines and to identify wine selection attributes among different types of wine customers. Data were collected from 324 people who visited in wine restaurants, shops, or education institutions in Seoul from July to September 2009. Results showed that there were 8 factors of selecting wine and food pairing; ‘taste & bouquet’, ‘region’, ‘season’, ‘characteristics of food ingredients’, ‘body’, and so on. Results also indicated that the wine customers could be divided into three groups; connoisseurs, aspirants, and new wine drinkers. Furthermore, results illustrated that wine selection attributes were differed by types of consumers. and the customers level of satisfaction on wine was most affected by 'characteristics of food ingredients’, followed by ‘region’, ‘season’, and ‘sauce’. Results from this study suggests that it is necessary to recommend the appropriate wine with food based on each group’s preference.

목차

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구 방법

Ⅳ. 실증분석

Ⅴ. 결론

참고문헌

키워드

와인소비자 와인소비자유형 음식과 와인의 조화 Wine consumer Wine consumer classification Food and wine pairing