• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.252-260
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• 2014

This study discussed the consumption and purchase behaviors of wine by hotel F&B employees based on cluster analysis. Consumption behavior was separated into two categories: place and frequency of drinking. Purchase behavior was divided into two as well: place and price of purchasing. In general, consumption behavior was more influenced by drinking place rather than price, with a wine bar being the most preferred place to drink. Further, purchase behavior was more dependent on the price than place, specifically mid-range priced wine. When selecting wine, "taste" was the most important quality considered for both consumption and purchase behaviors, followed by "price". In addition, "vintage" and "country/winery" were also considered important for consumption behavior. There was no further significant difference among selection attributes for wine quality in terms of purchase behavior. Overall satisfaction after wine consumption was 3.73. Frequency of drinking had a greater impact on overall satisfaction than drinking place. Overall satisfaction after wine purchasing was 3.72, and satisfaction level was greater when a wine was purchased at a wine bar rather than a general bar. With respect to country of origin, France, USA, Chile and Argentina wines all showed even variation among selection attributes for wine quality. However, Italian wine displayed a below average score under "vintage" and "bottle design", whereas Spanish wine did so under "brand". Lastly, Australian wine displayed the lowest scores for all selection attributes.

• The Journal of Industrial Distribution & Business
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• v.9 no.4
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• pp.7-17
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• 2018

Purpose - This study aims to investigate domestic wine consumption behavior and make future sales strategies and marketing plans. Research design, data, and methodology - To achieve the purpose of the study, the surveys were conducted targeting 350 wine customers in Jeju and Seoul. 331 responses were collected, and out of them, 21 responses were deleted because they lacked the proper information fill in. A descriptive statistical analysis was applied to the remaining 310 responses. The statistical techniques used for carrying out hypothesis-testing are EFA_(exploratory factor analysis), multiple-regression analysis, and moderating effect in SPSS 18.0. Results - The results indicate that fashion oriented, sociality aspiration and rationality seeking lifestyles had significant influence upon internal attributes. However, well-being oriented and having enjoyment oriented lifestyle had no significant influence upon internal attributes. Furthermore, all the types of lifestyles except social aspiration lifestyles had a positive influence upon external attributes, whereas internal or external attributes had positive influence on customer satisfaction. Conclusions - The consumers who experienced wine purchases think wine selection attributes differ before and after experiencing wine drinking, and it shows that the circumstantial variables as purchase situations prove to be important predicted variables in the behavior field of wine consumers. It implies appropriate wine education according to the consuming trend about wine for wine consumers are needed.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.611-620
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• 2015

This study was conducted on wine consumers to explore their behavioral characteristics concerning their drinking frequency of wine, wine selection factors, and difficulties in selecting wines. Data were collected during February 19th 2014 to April 20th 2014. Respondents were students who were taking classes about wine at a University located in the Gyeonggi-do area. Prior to the analysis, wine consumers were classified based on frequency of consumption: those who consumed wine less than once a month were classified as "Tell me consumers", whereas those who consumed wine once or more a month were classified as "Engage me consumers." The wine selection factors of the two groups were as follows: 'label aspect', 'taste and aroma', 'use purpose', and 'price and recommendation'. Regarding 'label aspect' and 'use purpose', there were significant differences between the two groups. Regarding difficulties in selecting wines, "Tell me consumers" mentioned the following: 'experience', 'price', and 'food pairing'. "Engage me consumers" mentioned the following: 'ability to identify new wines' and 'tastes of others who drink with or oneself'. Classifying domestic wine consumers and their behavioral features of drinking frequency of wine can be used for market segmentation of wine consumers.

• Food Science and Preservation
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• v.5 no.2
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• pp.186-190
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• 1998

In order to investigate the possible application of immobilized yeast cells in sparkling wine production instead of riddling puns by the traditional method, fermentation characteristics were tested during the sparkling wine fermentation in the bottle using immobilized yeast cells with alginate. The rates of sugar consumption and alcohol production were faster with free cells than those with immobilized cells during the fermentation. The higher concentration of yeast cells and the lower concentration of alginate in the cell immobilization resulted in the faster sugar consumption and alcohol production. It also resulted in the increase of yeast cell concentration released from immobilized beads during the fermentation. However, no differences were shown in the contents of alcohol, residual sugar and CO2 pressure after fermentation. In case concentration of yeast cells released from immobilized beads during bottle fermentation, the higher concentration of alginate had and the lower had.

• Journal of the Korea Furniture Society
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• v.20 no.1
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• pp.42-51
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• 2009

As wine culture becomes popular among the people in modem society, the consumption of wine has increased due to the need to enjoy wine at home. Nonetheless, the development of wine cabinet has not made much progress. In order to compensate such matter, a wine cabinet that satisfies the taste of new generation as well as the need demanded in the modem living space is transcended its simple and solemn image embedded in wooden colored form, which is often found in existing products. First of all, the definition, kind, bottles, and glasses of wine are examined and then a cabinet is developed depending on the design process. The body of the wine cabinet is finished with black lacquer after attaching ash-patterned veneer on MDF and the front plate of the drawer is finished with the colors displayed in Mondrian's painting on MDF. The upper part is designed to store wine glasses and below the wine rack is the space for wine storage considering the overall shape. The storage at the lower part is equipped with drawers of different sizes to emphasize practicability. In conclusion, such a unique design is believed to introduce the importance of design to the domestic furniture market being a foundation for the furniture industry.

• Journal of Preventive Medicine and Public Health
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• v.37 no.2
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• pp.133-140
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• 2004

Purpose : To investigate the association between the type of preferred alcoholic beverage and drinking pattern and health characteristics. Methods : A Cross-sectional study was conducted from 22 April to 3 May in 2002. 301 females and 699 males aged 13 to 59 were personally interviewed. Data on sociodemographic characteristics, drinking pattern and health characteristics were collected. 735 drinkers who were 19 year-old or over were included in analysis. Beverage preference was classified 3 categories: Beer drinker, wine drinker(including wine, makguly, chungju and yakju) and soju drinker (including soju and spirits). Results : Beer drinkers were likely to be females. Compared to wine or soju drinkers, beer drinkers were less frequently drank, and consumed less total alcohol per week and less alcohol per 1 drinking among both male and female. Controlling for various confounders, beer drinker had significantly less total alcohol consumption per week, and alcohol consumption per 1 drinking than wine and soju drinker. Conclusion : Beer drinking were associated with less smoking in males and healthy drinking pattern in both gender than soju drinking.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.88-105
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• 2006

Entering into the new millennium, the Korean wine market has recorded the highest growth rate among the domestic alcoholic beverage market and been recognized as a rapidly emerging market with further escalation potential. Responding to the current drastic escalation of Korean wine market in terms of its volume, the present study scrutinizes the considerable wine-selection attributes that are related to individual wine consumer‘s characteristics including demographic variables. These attributes are also expected to be precursors of wine consumers‘ satisfaction. ANOVA results suggest that each demographical variable-gender, age, income level, and the frequency of wine consumption-pertains to specific wine-selection attribute(s). Likewise, wine consumers‘ characteristics are also associated with those attributes. As wine consumers are experienced, they rely less on information; rather, their selections tend to be dependent upon quality, value, contexts, and preferences. The subsequent multiple-regression investigating the relationship between wine-selection attributes and satisfaction signifies that quality, contexts, and preference attributes are the substantial antecedents of wine consumers‘ satisfaction. When consumers purchase a wine, "information on purchase" was the most important criterion for the Newcomers and the Outsiders, while the Connoisseurs mainly depended on "marketability", "wine values" and "viticulture environment". "Preference" attributes influenced the Aspirants the most in buying decision. The Newcomers and the Outsiders need more information before deciding to purchase as their wine knowledge was very limited. The Connoisseurs were likely to consider the quality as a more important factor than the price and it is necessary to develop high quality wine at a reasonable price in order to attract this group.

• International Journal of Internet, Broadcasting and Communication
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• v.13 no.3
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• pp.155-162
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• 2021

With the global COVID-19 pandemic, the tourism sector and all consumption have contracted with the untact era. Wine will also be sold and developed in various ways non-face-to-face in the future. Therefore, it is necessary to develop apps and web servers that focus on health in the era of single-person households and non-face-to-face. This study used facial recognition data based on photos of adult men and women in their 40s and 50s to analyze the Sasang constitution through a mobile app and web server, and suggested wine recommendations suitable for their constitution. First, the user's body information is entered. And through the facial recognition mobile app, recommend the right wine after analyzing the body type. if it's not like the first recommended wine, it is configured to receive another wine recommendation. In the future, the number of single-person households will increase further, and in the age of well-being, wine recommendations that fit my body will be useful. Wine recommendation suitable for Sasang constitution will be a useful mobile application to manage personal healt

• KIPS Transactions on Software and Data Engineering
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• v.5 no.2
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• pp.79-88
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• 2016

Recently, there is an increasing number of startups in wine business because of the rapid growth of wine consumption. The entrepreneurs need support to prepare infrastructure of wine business. Entrepreneurship is a course of preparing funding, personnel, and technology for preliminary entrepreneurs. In this paper, we implement a wine recommendation application for preliminary entrepreneurs of preparing the wine business as part of the technical support project. The proposed application is to collect accurate data using barcode recognition technology. Finally, proposed application aims the building of the wine knowledge-base through the data analysis by applying efficient algorithms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.478-486
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• 2013

The purpose of this study was to analyze consumer consumption and product concept demands of Korean rice-wine. An online survey, conducted from April 28, 2010 to May 6 2010, targeted 200 consumers in Seoul and the Gyeonggi-do area. More than half of the respondents (51.3%) drank rice-wine because of the taste. The common reasons for dissatisfaction with rice-wine were hangovers (35.7%) and taste (16.9%). From analyzing rice-wine preferences, the most preferred ingredient was rice (57.8%), while the most preferred aroma and taste was derived from the fruit (48.7% and 58.4%, respectively). The most common methods consumers observed for promoting rice-wine consumption were the "development and management of rice-wine brands" (59.7%), and "continuous promotion" (44.8%). The most important attributes of a rice-wine product included its taste (4.60), followed by its quality (4.41) using 5-point Likert scale. An importance-performance analysis (IPA) was performed for the 17 attributes of rice-wine and identified targets for product management strategies, including the "usage of domestic ingredients", "ease of purchase", clarity of "product information", and "external image". Therefore, developing solid concepts in marketing strategy are required and may be achieved by understanding the consumer preferences and demands of rice-wine.