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Consumer acceptance of wine made from fungus resistant grapes varieties
[Acceptation des vins issus des variétés résistantes par le consommateur]

Author

Listed:
  • Caroline Paire

    (UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement)

Abstract

La thèse vise à analyser la perception et l'acceptation des consommateurs pour anticiper les marchés futurs des vins de variétés résistantes. À l'aide d'analyses sensorielles, focus groupes, neuromarketing et études post-habillage, les objectifs sont : 1) identifier des profils de consommateurs, 2) caractériser motivations et freins à la consommation, 3) développer des outils de communication pour les professionnels. Les premiers résultats incluent : un historique des programmes de création variétale en Europe, une étude de l'acceptation sensorielle des assemblages rouges, et une analyse de l'offre commerciale des vins issus de variétés résistantes en France.

Suggested Citation

  • Caroline Paire, 2024. "Consumer acceptance of wine made from fungus resistant grapes varieties [Acceptation des vins issus des variétés résistantes par le consommateur]," Post-Print hal-05280280, HAL.
    • Handle: RePEc:hal:journl:hal-05280280
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