Consumer preferences of wine in Italy applying best‐worst scaling

By Leonardo Casini, A. Corsi, Steve Goodman. 2009

122 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/61464c9ba4f39cafd85ef1b3bcdaa3bdb9406288

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. C. Ievoli
2. L. Cinquanta
3. Marcella Corduas

In Plant Science

1. C. Ievoli
2. Christiane Klarmann
3. L. Cinquanta
4. Marcella Corduas
5. Nadine Hennigs
6. Stefan Behrens
7. Klaus-Peter Wiedmann

In Tourism, Leisure and Hospitality Management

1. C. Ievoli
2. L. Cinquanta
3. Marcella Corduas
4. Klaus-Peter Wiedmann

Citations in the corpus

• Tasting green: An experimental design for investigating consumer perception of organic wine (2014, background): “Consumer perception of organic wine More closely related to wine consumption, the literature provides a plethora of articles that aim to assume information about customers’ characteristics and needs by investigating product attributes which are comprised in choice processes (Casini et al., 2009).”
• The importance of wine attributes for purchase decisions: A study of Italian consumers’ perception (2013, background): “…contributions have examined the relevance of various wine attributes for consumer preferences with reference to the Italian market (Coppola et al., 2000; Seghieri et al., 2007; Hertzberg and Malorgio, 2008; Benfratello et al., 2009; Lai et al., 2008; Casini et al., 2009; Tempesta et al., 2010).”