Product Categorization of Korean Rice Wine (makgeolli) Compared to Beer and Wine Using Sensory Evaluation Methods
Date
Authors
Supervisor
Item type
Degree name
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
This study aims to investigate the product categorization and characterization of makgeolli (Korean rice wine [KRW]) among beer and wine samples. Projective mapping with ultra-flash profiling (PM with UFP) (n = 68) was conducted with 12 alcoholic beverage samples, including wines, beers, and makgeolli, and showed that participants characterized wine based on fruitiness, beer on bitterness, and makgeolli on sourness. s showed that PM with UFP had a combined explained variance of 47.4% with beer, wine, and makgeolli grouped separately. However, when participants were separated based on wine knowledge, low wine knowledge participants placed Shiraz close to makgeolli indicating participants were using a different metric in grouping the alcoholic beverage samples. When participants were tasked with using polarized sensory positioning (n = 91) to characterize makgeolli and wines, participants regardless of wine knowledge showed that wine and makgeolli had unique sensory traits and thus should be categorized differently.