Wine Dynamics in Mixology: Exploring Consumer Perception in Cocktail Variations

This thesis presents a comprehensive exploration into the dynamic role of wine in mixology and its consequent impact on consumer perception. Focusing on two contrasting types of cocktails - the globally renowned Aperol Spritz and the lesser-known Cardinale Cocktail - this research delves into how variations in wine influence the sensory experience and consumer preferences of these mixed drinks. The study employs a methodical approach combining blind tasting sessions, detailed surveys, and sophisticated statistical analyses to uncover patterns in consumer tastes and preferences. The blind tastings are structured to assess participants' ability to distinguish between different wine varieties within each cocktail and to gauge their preferences across various adaptations of these drinks. Alongside, surveys gather data on participants' demographic profiles, general cocktail preferences, wine knowledge, and specific inclinations towards the chosen cocktails. This data is then analyzed to draw correlations between consumer characteristics such as age, cocktail experience, and wine familiarity, and their cocktail preferences. A significant part of the thesis is devoted to understanding individual sensory perceptions and how these influence the appreciation of wine variations in cocktails. The research aims to offer valuable insights for mixologists and beverage industry professionals, providing practical guidelines for optimizing wine choices in cocktail creation. Furthermore, this thesis contributes to the academic field by enhancing the understanding of sensory evaluation in mixology, particularly focusing on the role of wine in shaping cocktail perception. Overall, this thesis advances the current understanding of the complex relationship between wine, cocktails, and consumer perception. By exploring a range of sensory interactions and consumer preferences, it offers a nuanced perspective on the multifaceted world of mixology, catering to both academic interests and practical applications in the beverage industry.