Quality Perception in Sparkling Wine-Based Cocktails

Bc. Ege Ilgüz

Bachelor's thesis

Abstract:

ILGÜZ, Ege. Quality Perception in Sparkling Wine-Based Cocktails. [Bachelor Thesis] University College Prague – Hospitality Management: Prague 2024. 58 pages. This thesis investigates the perception of the quality of French 75 cocktails made with three different sparkling wines: champagne, prosecco, and cava. The objective of the thesis is to determine how the type of sparkling wine influences the sensory qualities and overall consumer preference for this classic cocktail. The methodology involves preparing French 75 cocktails using a standardized recipe, with each variant incorporating one of the three types of sparkling wine, Cava, Prosecco and Champagne. A blind tasting test is conducted to ensure unbiased feedback. Professional bartenders evaluate each cocktail based on several criteria, including taste, aroma and visual appeal, using a hedonic 9-point scale. Champagne cocktail is found to be the most desirable out of the options. This thesis aims to provide insights into how consumer preferences are influenced by the sensory attributes and preconceived notions about sparkling wines. The research will offer valuable information for bartenders and mixologists in selecting ingredients to meet customer expectations and for marketers in positioning sparkling wines in the cocktail market.

Keywords

Keywords, Cava, Champagne, cocktails, cocktail quality perception, customer preferences, French 75, Prosecco, sparkling wine

Language used: English

Date on which the thesis was submitted / produced: 5. 12. 2024

Thesis defence

• Date of defence: 28. 1. 2025
• Supervisor: Ing. Jiří Zelený, Ph.D.
• Reader: Ing. Darina Svobodová

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Bachelor programme / field:
Hospitality Management / Hospitality Management