Chapter Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province

Different methods have been developed by researchers in modelling wine consumers purchase behaviour. The quality of a food product is described by a set of characteristics ascribable to the intrinsic and extrinsic product attributes (Olson and Jacoby, 1972). Price, brand, region of origin, grapes an...

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Bibliographic Details

Main Authors:	Fabbris, Luigi, PISCITELLI, Alfonso
Format:	Online
Language:	English
Published:	Firenze University Press 2022
Subjects:	wine tasting fractional experiment consumers’ preference intrinsic attributes
Online Access:	ONIX_20220601_9788855183048_530
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