Wine Bottle Design Thinking Modelling: an Analysis of Local Wine Brands Within Urla Vineyard Road

dc.contributor.author Öztürk, B.
dc.contributor.author Ertamay, S.I.
dc.date.accessioned 2023-06-16T14:18:40Z
dc.date.available 2023-06-16T14:18:40Z
dc.date.issued 2019
dc.description.abstract Wineries always try different types of marketing strategies such as tasting rooms, promotion through the social media or websites. The main goal is to establish a way to win the consumers' loyalty and to keep them coming back or consuming their brand. In the last decades, the influences of the front and back label on consumers have largely been started to investigate. In this study, the wine bottles produced in the wineries located on Urla vineyard road were investigated in terms of their visual codes. The visual codes were identified in four classes: layouts and composition, typography, illustrations, and colours. Each label investigated based on the semiotics analyses. The findings suggested that the wine labels convey the feeling of tradition, seniority, elegance and history. © The Authors, published by EDP Sciences. en_US
dc.identifier.doi 10.1051/bioconf/20191503014
dc.identifier.issn 2273-1709
dc.identifier.issn 2117-4458
dc.identifier.scopus 2-s2.0-85198125452
dc.identifier.uri https://doi.org/10.1051/bioconf/20191503014
dc.identifier.uri https://hdl.handle.net/20.500.14365/1525
dc.language.iso en en_US
dc.publisher EDP Sciences en_US
dc.relation.ispartof BIO Web of Conferences -- 42nd World Congress of Vine and Wine, OIV 2019 -- 15 July 2019 through 19 July 2019 -- Geneva -- 203344 en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.title Wine Bottle Design Thinking Modelling: an Analysis of Local Wine Brands Within Urla Vineyard Road en_US
dc.type Conference Object en_US
dspace.entity.type Publication
gdc.author.id Öztürk, Betül/0000-0003-0838-9025
gdc.author.scopusid 7006498412
gdc.author.scopusid 59379855400
gdc.bip.impulseclass C5
gdc.bip.influenceclass C5
gdc.bip.popularityclass C5
gdc.coar.access open access
gdc.coar.type text::conference output
gdc.collaboration.industrial false
gdc.description.department İzmir Ekonomi Üniversitesi en_US
gdc.description.departmenttemp Öztürk B., İzmir University of Economics, Department of Gastronomy and Culinary Arts, Izmir, 35330, Turkey; Ertamay S.I., İzmir University of Economics, Department of Gastronomy and Culinary Arts, Izmir, 35330, Turkey en_US
gdc.description.publicationcategory Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı en_US
gdc.description.scopusquality Q4
gdc.description.volume 15 en_US
gdc.description.wosquality N/A
gdc.identifier.openalex W2981323980
gdc.identifier.wos WOS:000509352700090
gdc.index.type WoS
gdc.index.type Scopus
gdc.oaire.diamondjournal true
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gdc.oaire.influence 2.5143123E-9
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gdc.oaire.keywords QL1-991
gdc.oaire.keywords Physiology
gdc.oaire.keywords QP1-981
gdc.oaire.keywords Microbiology
gdc.oaire.keywords Zoology
gdc.oaire.keywords QR1-502
gdc.oaire.popularity 1.9291604E-9
gdc.oaire.publicfunded false
gdc.oaire.sciencefields 0301 basic medicine
gdc.oaire.sciencefields 03 medical and health sciences
gdc.oaire.sciencefields 0502 economics and business
gdc.oaire.sciencefields 05 social sciences
gdc.openalex.collaboration National
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gdc.opencitations.count 1
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gdc.virtual.author Öztürk, Betül
gdc.wos.citedcount 4
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