Port Wine “Caviar”: Product Development, Sensorial Analysis, and Marketing Evaluation

Abstract

The aim of this work was to develop a new product, port wine “caviar,” consisting of products based on red and white port wines used in different concentrations. Sample R+ consisted of red port wine at a concentration of 90%, sample R- was red port at 75%, sample W+ was white port at 90%, and sample W- was white port at 75%, all (m/m). The use of two types of port is related to different colors and the two concentrations related to the intensity. The results from the sensory analysis showed that the red port “caviar” at 90% was the best among the products tested, either in the preference test or in the evaluation of the individual characteristics. Furthermore, the market study revealed that this product can be successfully commercialized, particularly for the gourmet kitchen, which is one the main usages identified by the respondents.

KEYWORDS:

• Product development
• port wine
• molecular cuisine
• sensorial analysis
• consumer study
• SWOT analysis