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A publicação pode ser exportada nos seguintes formatos: referência da APA (American Psychological Association), referência do IEEE (Institute of Electrical and Electronics Engineers), BibTeX e RIS.

Exportar Referência (APA) 
Brochado, A., Stoleriu, O. & Lupu, C. (2021). Wine tourism: A multisensory experience. Current Issues in Tourism. 24 (5), 597-615
Exportar Referência (IEEE) 
A. M. Brochado et al.,  "Wine tourism: A multisensory experience", in Current Issues in Tourism, vol. 24, no. 5, pp. 597-615, 2021
Exportar BibTeX 
@article{brochado2021_1732208053823,
	author = "Brochado, A. and Stoleriu, O. and Lupu, C.",
	title = "Wine tourism: A multisensory experience",
	journal = "Current Issues in Tourism",
	year = "2021",
	volume = "24",
	number = "5",
	doi = "10.1080/13683500.2019.1649373",
	pages = "597-615",
	url = "https://www.tandfonline.com/journals/rcit20"
}
Exportar RIS 
TY  - JOUR
TI  - Wine tourism: A multisensory experience
T2  - Current Issues in Tourism
VL  - 24
IS  - 5
AU  - Brochado, A.
AU  - Stoleriu, O.
AU  - Lupu, C.
PY  - 2021
SP  - 597-615
SN  - 1368-3500
DO  - 10.1080/13683500.2019.1649373
UR  - https://www.tandfonline.com/journals/rcit20
AB  - This study sought to identify the main themes of sensory experiences of Douro wineries shared online by tourists. Douro is a demarcated wine region famous for Port, which is on the United Nations Educational, Scientific and Cultural Organization’s World Heritage List. The research used 470 visitor reviews posted on the TripAdvisor website, which referred to experiences of the five regional wine brands that run wine hotels. Mixed content analyses extracted the main themes from the reviews, as well as identifying concepts associated with the five senses. The results include 12 main themes: wine, view, staff, room, hotel, food, restaurant, pool, service, Douro, delicious (food and wine) and comfort. Most concepts are linked with sight and taste, followed by hearing, with only a few reviews mentioning touch or smell. These findings have managerial implications for wine tourism, contributing to a better understanding of how sensory dimensions create memorable experiences for visitors.
ER  -