瑞士葡萄酒消费者新细分市场的出现:与2011年细分市场研究的比较

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
T. Brunner, Thomas M Schnetzer, Mathilde Delley
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引用次数: 0

摘要

这项研究旨在调查瑞士葡萄酒消费者的各个细分市场,评估这些细分市场在过去十年中是否发生了变化以及如何发生变化,并为定向营销制定建议。数据是通过一项在线调查收集的,该调查涉及使用传单邀请的随机选择的瑞士家庭;最终样本量为N = 512.通过使用为2011年发表的一项类似研究设计的缩短版问卷,我们能够将上述研究的结果与目前的结果进行比较。主成分分析的结果揭示了八个因素。然后将因素得分用于分层聚类分析,进而揭示葡萄酒消费者的七个不同群体。其中4个已经确定10 年前:参与(21.9%)、注重价格(20.3%)、低调(16.0%)和注重形象(5.3%)的消费者。出现了三个新的细分市场:本地消费者(15.2%)、传统消费者(11.9%)和寻求放松的消费者(9.4%)。我们的研究结果表明,每个葡萄酒销售商在市场上都有自己的位置,并且可以从本研究中受益,本研究确定了特定细分市场的适当营销组合。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Emergence of New Segments of Swiss Wine Consumers: A Comparison with a Segmentation Study from 2011
This study aimed to examine the various Swiss wine consumer segments, evaluate whether and how these segments had changed during the past decade, and formulate recommendations for targeted marketing. Data were collected through an online survey involving randomly selected Swiss households who were invited using flyers; the final sample size was N = 512. With the use of a shortened version of the questionnaire devised for a similar study published in 2011, we were able to compare the results of the said study with the present results. The results of the principal component analyses revealed eight factors. The factor scores were then used in hierarchical cluster analyses, which in turn revealed seven distinct segments of wine consumers. Four of these had already been identified 10 years ago: involved (21.9%), price-conscious (20.3%), lowbrow (16.0%), and image-oriented (5.3%) consumers. Three new segments emerged: local (15.2%), traditional (11.9%), and relaxation-seeking (9.4%) consumers. Our results show that each wine seller has its own place in the market and can benefit from the present study, which determines the appropriate marketing mix for a specific segment.
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来源期刊
CiteScore
5.30
自引率
7.10%
发文量
35
审稿时长
3 months
期刊介绍: The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
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