qualidade sensorial de vinhos tintos finos do rio grande do sul comparados aos importados da argentina e chile organoleptic quality of red wines from rio grande do sul in relation to those from argentina and chile

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ID: 225124
2007
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Abstract
Avaliou-se a percepção da qualidade intrínseca dos vinhos finos tintos elaborados no Rio Grande do Sul em comparação com seus principais concorrentes da Argentina e Chile. A análise sensorial foi realizada por 31 consumidores da classe de maior poder aquisitivo de Porto Alegre. O teste de aceitação propôs escalas hedônicas para avaliar os atributos sensoriais dos produtos. A análise estatística valeu-se de ANOVA e teste de Tukey. Os resultados demonstraram que a qualidade intrínseca dos vinhos brasileiros não representa um fator restritivo à competitividade do setor que pode ser alavancada com o desenvolvimento de estratégias de marketing consistentes.
This study evaluates the intrinsic quality of red wines from Rio Grande do Sul in comparison with their main competitors from Argentina and Chile. The organoleptic was evaluated by 31 consumers from Porto Alegre - representing the social segment with the upper purchasing power. The test proposed hedonic scales to evaluate the organoleptic attributes of the wines. The statistical analysis was based on the ANOVA and Tukey tests. The results demonstrated that the intrinsic quality perception of red wines produced in Rio Grande do Sul do not restrain the industry competitiveness which can be strengthened by consistent marketing strategies.
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rvillion2007foodqualidade Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Jean Philippe Palma Révillion;Simone Hickmann Flôres;Eduardo de Oliveira Wilk;Marcelo Silveira Badejo;Giovanna Domeneghini Mercali;Leonardo Melati Gandolfi;Maria Julia Ledur Alles;Roberta Fogliatto Mariot;Samanta Ullmann de Campos;Sarah Sampaio Alberti;Analia Margarita Romero
Journal software - practice and experience
Year 2007
DOI
10.1590/S0101-20612007000100031
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100031
Keywords
organoleptic evaluation wine foods and food supplytechnology (general)

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