WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 2 - WAC - Oral presentations 9 Consumers’ emotional responses elicited by wines according to organoleptic quality

Consumers’ emotional responses elicited by wines according to organoleptic quality

Abstract

Wine is often described with emotional terms, such as surprising, disappointing or pleasant. However, very little has been done to really characterize this link between emotions and wine. Can it really bring emotions to wine tasters? Many studies have looked at the extrinsic factors that can improve the emotional experience of tasters when discovering a wine (Danner et al. 2016, 2017), but few have been carried out on the emotional impact of the organoleptic characteristics of wines. One study, however, has shown that where novice consumers fail to distinguish two different styles of red wine using conventional sensory descriptors, they manage to do it with emotional attributes (Coste et al. 2018). This new approach highlights a role for emotions in tasting, and it seems interesting to try to better understand and characterize this role. The present study explored the link between organoleptic quality defined by tasting experts and emotions felt by consumers (connoisseurs). Different red Bordeaux wines, with different sensory properties and different levels of quality (defined by wine experts) have been tasted by 65 connoisseurs. Emotions were measured using both direct and indirect methods. The evaluation of the conscious part of emotions was conducted with cognitive measurements, using self-declarative questionnaires. The unconscious part of emotions was evaluated with two types of measurements. One measures the behavioral component of emotions with facial expressions, and the other measures the response of the autonomic nervous system with physiological data known to be correlated to emotional response, such as heart rate, respiratory rate and skin conductance level. Finally, the aim was to evaluate whether it is possible to differentiate wines through emotions and which type of measure (conscious or unconscious) is the most relevant. The results were compared with classical approach in sensory analysis with consumers (measure of hedonic perception).

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Inès Elali, Gilles de Revel, Katia M’Bailara, Laurent Riquie, Sophie Tempère

Presenting author

Inès Elali – Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d’Ornon cedex, France

Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d’Ornon cedex, France | Univ. Bordeaux, LabPsy, EA 4139, France ; Hospital Charles Perrens, Bordeaux, France

Contact the author

Keywords

Wine – Emotions – Organoleptic quality – Psychophysic – Sensory analysis

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Impact of the maturity and the duration of maceration on phenolic composition and sensorial quality of Divico wines

Following its approval in 2013 by Agroscope, Divico became the first interspecific grape variety in Switzerland with high resistance to downy mildew (Plasmopara viticola) and grey rot (Botrytis cinerea), and medium resistance to powdery mildew (Uncinula nectator). Extremely riche in color, Divico grapes showed great enological potential to different styles of wine. Quickly, many wine growers were interested in planting this promising variety. Many of its potential are to be explored in the coming years.

Read More

Investigations into the effects of a commercial organic fertilizer and of quality compost on the soil and the vines

The influences of quality compost A+ and of a commercial organic fertilizer based on dry mash from bioethanol production, blackstrap molasses, vinasse, PNC (potato nitrogen concentrate) and CSL (corn steep liquor) on the humus content, on the mineral nitrogen content in the soil, in the must and in the vine leaves, on pruning wood

Read More

A phylogenomic study reveals the major dissemination routes of ‘Tempranillo Tinto’ in the Iberian Peninsula

‘Tempranillo Tinto’ is a black-berried Iberian cultivar that originated from a hybridization between cvs. ‘Benedicto’ and ‘Albillo Mayor’ [1]. Today, it is the third most widely grown wine grape cultivar worldwide with more than 200,000 hectares of vineyards mostly distributed along the Iberian Peninsula, where it is also known as ‘Cencibel’, ‘Tinta de Toro’, ‘Tinta Roriz’, and ‘Aragonez’, among other synonyms. Here, we quantified the intra-varietal genomic diversity in this cultivar through the study of 35 clones or ancient vines from seven different Iberian wine-making regions. A comparative analysis after Illumina whole-genome sequencing revealed the presence of 1,120 clonal single nucleotide variants (SNVs).

Read More

Screening of hydroxytyrosol and tyrosine related metabolites in commercial wines by an UHPLC/MS validated method.

Hydroxytyrosol (HT) is a bioactive phenolic compound with antioxidant activity. Yeast synthetise tyrosol from tyrosine by the Ehrlich pathway which is subsequently hydroxylated to HT. The aim of the present work is to develop and validate an UHPLC–HRMS method to assess the metabolites involved in this pathway as well as to screen Spanish commercial wines for HT bioactive compound.

Read More

Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest.

Read More