Consumer preferences for red wine in the Spanish market
Ciência Téc. Vitiv., 31 2 (2016) 88-97
Published online: 2017-01-13
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
The impact of chemophobia on wine consumer preferences explored through the case of sulphites
R. Nieto-Villegas, R. Bernabéu and A. RabadánJournal of Agriculture and Food Research 14 100692 (2023)
https://doi.org/10.1016/j.jafr.2023.100692
A gender approach to wine innovation and organic wine preferences
Roberto Nieto-Villegas, Adrián Rabadán and Rodolfo BernabéuCiência e Técnica Vitivinícola 37 (1) 60 (2022)
https://doi.org/10.1051/ctv/ctv20223701060
Contributions from Literature for Understanding Wine Marketing
Vítor João Pereira Domingues MartinhoSustainability 13 (13) 7468 (2021)
https://doi.org/10.3390/su13137468
An approach to eco-innovation in wine production from a consumer's perspective
A. Rabadán and R. BernabéuJournal of Cleaner Production 310 127479 (2021)
https://doi.org/10.1016/j.jclepro.2021.127479
Geographical cues: evidences from New and Old World countries' wine consumers
Marcella Giacomarra, Antonino Galati, Maria Crescimanno and Demetris VrontisBritish Food Journal 122 (4) 1252 (2020)
https://doi.org/10.1108/BFJ-08-2019-0580
Study on the importance of wine bottle design on consumer choices
Antonio Chamorro, José Manuel García-Gallego and Hermelinda da Conceição Trindade-CarlosBritish Food Journal 123 (2) 577 (2020)
https://doi.org/10.1108/BFJ-03-2020-0244
Does the product test really make a difference? Evidence from the launch of a new wine
Alba García-Milon, María Pilar Martínez-Ruiz, Cristina Olarte-Pascual and Jorge Pelegrín-BorondoFood Quality and Preference 71 422 (2019)
https://doi.org/10.1016/j.foodqual.2018.08.007