Percepções e hábitos sobre a ingestão de vinhos e benefícios à saúde
como a bebida está inserida na rotina dos consumidores?
DOI:
https://doi.org/10.31423/oikos.v33i1.11592Keywords:
Alimentos funcionais, Antioxidantes, Enogastronomia, GastronomiaAbstract
We studied the perceptions and habits of consumers about wine’s ingestion and its health benefits. An online questionnaire was used, answered by 479 consumers of fine wines. It was noticed that the average weekly consumption of respondents was low (less than once a week). The pleasure of tasting and the predilection for consuming wines with friends and family were highlighted. A considerable portion of consumers know that wines provide health benefits; being the red ones the most consumed and considered the most "healthy". The drink, used mainly in sauces for meats, was mentioned by few participants as a possible raw material for cooking. Several participants were never advised to include wines in the diet as a healthy habit; and a percentage of these individuals either stated not knowing the recommended daily amount of wine, or responded in the wrong way. Regarding sparkling, brut and extra brut were preferred.
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