Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/2210
Título: Port Wine “Caviar”: Product Development, Sensorial Analysis, and Marketing Evaluation
Autor: Guiné, Raquel
Ferreira, Patrícia
Roque, Ana Rita
Pinto, Helena
Tomás, Andreia
Palavras-chave: product development
port wine
molecular cuisine
sensorial analysis
consumer study
SWOT analysis
Data: 2014
Citação: Guiné RPF, Ferreira P, Roque AR, Pinto H, Tomás A. (2014) Port Wine “Caviar”: Product Development, Sensorial Analysis, and Marketing Evaluation. Journal of Culinary Science & Technology, 12(4), 294-305.
Resumo: The aim of this work was to develop a new product, port wine “caviar”, in different forms, consisting of products based on red and white port wines used in different concentrations. Sample R+ consisted of red port wine at a concentration of 90%, sample R- was red port at 75%, sample W+ was white port at 90% and sample W- was white port at 75%, all (m/m). The use of two types of port is related to different colors and the two concentrations related to the intensity. The results from the sensory analysis showed that the red port “caviar” at 90% was the best among the products tested, either in the preference test or in the evaluation of the individual characteristics. Furthermore, the market study revealed that this product can be successfully commercialized, particularly for the gourmet kitchen, representing 34% of the usages identified by the respondents.
Peer review: yes
URI: http://hdl.handle.net/10400.19/2210
Aparece nas colecções:ESAV - DIA - Artigos publicados em revista científica

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