• 한국식생활문화학회지
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• 제27권5호
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• pp.490-495
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• 2012

The purpose of this study was to analyze the effects of quality factors on value, satisfaction and loyalty in a wine training program. The results of this study can be summarized as follows: Structural verification of the wine training program loyalty model showed that the quality of the wine training program positively affected both value (p<0.001) and satisfaction (p<0.001). Further, the value of the wine training program positively affected satisfaction (p<0.01), which in turn positively influenced loyalty (p<0.001). The quality of the wine training program was presented as solicitude for students, textbook and curriculum, qualification and confidence of lecturer and staff, and training quality, whereas the value of the program was composed of sense of belonging, promotion of self-esteem, good impression on others, and improvement of social status. Therefore, the wine training institute's intensive management of the quality and value of the program could induce students' loyalty by enhancing satisfaction for the wine training program.

• 동아시아식생활학회지
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• 제17권4호
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• pp.532-539
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• 2007

The purpose of this study was to investigate the influence of cooking wine's functions on food quality attributes. factor analysis, reliability analysis (Cronbach's $\alpha$), and multiple regression analysis were employed to analyze the data. The cooking wine functions were divided into 3 factors (expectation of utility, functionality, and quality enhancement). According to the multiple regression analysis of cooking wine factors to food quality, all factors had positive influences on food quality. Among the three factors, expectation of utility(=.556, p<0.001) had the most significant influence on food quality. And functionality (=.321, p<0.001) and quality enhancement(=.296, p<=0.001) also had significant effects in that order. further research should be conducted on cooking wine's utility aspects and their effects on food quality. Finally, we anticipate that the results of this study will be useful information for food-service companies.

• 한국조리학회지
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• 제12권2호
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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.

• 한국컴퓨터정보학회논문지
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• 제22권2호
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• pp.81-87
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• 2017

Nowadays wine is increasingly enjoyed by a wider range of consumers, and wine certification and quality assessment are key elements in supporting the wine industry to develop new technologies for both wine making and selling processes. There have been many attempts to construct a more methodical approach to the assessment of wines, but most of them rely on objective decision rather than subjective judgement. In this paper, we propose a data mining approach to predict human wine taste preferences that is based on easily available analytical tests at the certification step. We used sequential forward selection and decision tree for this purpose. Experiments with the wine quality dataset from the UC Irvine Machine Learning Repository demonstrate the accuracies of 76.7% and 78.7% for red and white wines respectively.

• International Journal of Computer Science & Network Security
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• 제24권2호
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• pp.31-42
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• 2024

Different industries mostly rely on quality certification for promoting their products or brands. Although getting quality certification, specifically by human experts is a tough job to do. But the field of machine learning play a vital role in every aspect of life, if we talk about quality certification, machine learning is having a lot of applications concerning, assigning and assessing quality certifications to different products on a macro level. Like other brands, wine is also having different brands. In order to ensure the quality of wine, machine learning plays an important role. In this research, we use two datasets that are publicly available on the "UC Irvine machine learning repository", for predicting the wine quality. Datasets that we have opted for our experimental research study were comprised of white wine and red wine datasets, there are 1599 records for red wine and 4898 records for white wine datasets. The research study was twofold. First, we have used a technique called backward elimination in order to find out the dependency of the dependent variable on the independent variable and predict the dependent variable, the technique is useful for predicting which independent variable has maximum probability for improving the wine quality. Second, we used a robust machine learning algorithm known as "XGBoost" for efficient prediction of wine quality. We evaluate our model on the basis of error measures, root mean square error, mean absolute error, R2 error and mean square error. We have compared the results generated by "XGBoost" with the other state-of-the-art machine learning techniques, experimental results have showed, "XGBoost" outperform as compared to other state of the art machine learning techniques.

• 한국식품영양학회지
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• 제25권2호
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• pp.348-356
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• 2012

This study aimed to analyze the effect of demographic characteristics of consumers and quality recognition factors on purchase intention of organic wine, and to provide preliminary data necessary for the development of wine industry. By factor analysis of collected surveys, quality recognition factors of both the experienced and non-experienced group of organic wine environment/health, varieties of grapes, price, and four brand elements. First, among demographic characteristics, only income level hae a significant influence on the changes in quality recognition causes. Each of quality recognition causes of organic wine had a significant relation with purchase intent. The result of our analysis suggested that 'environment/health' was most influential for the experienced group, and 'health' was most influential for the non-experienced group. Therefore, this hypothesis is supported.

• 한국산학기술학회논문지
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• 제14권12호
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• pp.6133-6145
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• 2013

생활수준의 향상과 건강에 대한 관심 증가는 와인소비를 증가시키고 있으며, 유통 경로 또한 다양해지고 있다. 외국에서는 온라인 구매가 보편화 되어 있는 와인의 경우, 국내 인터넷 사이트 및 블로그를 통하여 다양한 정보들이 교류되고 있어, 와인구매에 도움을 받고 있다. 본 논문에서는 소비자가치 이론(customer value theory)을 바탕으로 온라인상에서의 와인 구매의도 파악을 목적으로 하며, 문헌연구를 통해 온라인 와인 구매의도의 주요 영향요인으로 사이트품질과 지각된 가치를 도출하였다. 실증연구를 통해 사이트품질, 지각된 가치 및 온라인 와인 구매의도 간의 구조적 관계를 검증하였고, 연구결과는 다음과 같다. 첫째, 정보품질은 지각된 가치(품질가치, 가격가치, 정서적 가치, 사회적 가치)에 영향을 주지 않았다. 둘째, 온라인 와인매장의 시스템품질이 품질가치, 가격가치, 정서적 가치에 긍정적인 영향을 주는 것으로나 나타났다. 셋째, 온라인 와인매장의 서비스품질이 품질가치, 가격가치, 정서적 가치 및 사회적 가치 모두에 영향을 주는 것으로 나타났다. 넷째, 온라인 와인매장의 중개활동을 통해 구매한 와인(오프라인, 온라인 구매 모두)에 대해 고객이 지각한 품질가치, 정서적 가치 및 사회적 가치가 온라인 와인구매의도에 영향을 주는 것으로 나타났다. 본 연구의 시사점은 온라인 와인 구매의도의 주요 결정요인을 실증연구를 통해 검증하고, 나아가 온라인 와인 스토어의 활성화를 위한 주요 성공요인을 제시한데 있다.

• 한국식품영양학회지
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• 제34권6호
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• pp.641-649
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• 2021

The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L^* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a^* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.

• 한국식품영양학회지
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• 제31권5호
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• pp.696-702
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• 2018

This study investigated the quality characteristics of jujube wines produced from various fruits (Campbell Early, aronia, apply). Before the preparation of jujube wine, jujube juice was extracted using hot water ($100^{\circ}C$, 2 hr). Different blends of jujube wines were produced by blending jujube juice with various fruits using Saccharomyces cerevisiae. After 18 days of fermentation, the alcohol content of jujube wines ranged between 11.5~12.7%. The pH of the wine ranged from 3.31 to 3.53 and the total acid content from 0.47 to 0.68%. The hue value of jujube wines ranged from 0.88 to 2.21 and the color intensity ranged from 0.93 to 6.29. The brightness of jujube wines ranged from 32.35 to 92.47, the redness from 0.85 to 59.05, and the yellowness from 17.35 to 51.02. By combining aronia with jujube juice, a significant increase in the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) of the wine was observed. The total polyphenol content (401.77 mg%) and the antioxidant activity (76.29%) were the highest in the jujube wine blended with aronia. The total anthocyanin content of jujube wines ranged from 81.66 to 135.98 mg% and the tannic acid content from 42.48 to 316.36 mg%. Based on the results of the present study, we suggest that jujube wine produced by blending jujube juice with aronia had excellent quality as well as quality characteristics of the wine.

• 동아시아식생활학회지
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• 제17권3호
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• pp.432-444
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• 2007

The purpose of this study was to investigate the differences in restaurant employees' perceptions regarding the importance of specific evaluation factors when judging wine quality. To analyze the data of the study, we employed descriptive statistical analyses, t-tests and ANOVA. The findings of the study are as follows: First, the importance and influence of the palate on evaluating wine quality attained the highest score. The nose, appearance, and 'others' also earned significant points in the respective order. Second, when we examined the servers' differences in perception about the importance of each factors on evaluating wine quality, significant distinctions were shown among males and females, and those in their 20's and 30's. Third, employees' perception about the importance of each factors also showed clear differences with regards to the wine servers' gender and experience with wine. Finally, we hope the results of this study provide useful information for the hotel restaurants and other food & beverage businesses. Specifically, this research may be used to establish helpful criteria for recommending and presenting the suitable wine items based on the customer's individual tastes and preferences.