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…

Development of a new method to understand headspace aroma distribution and explore the pre-sensory level in perceptive interactions involved in red wine fruity aroma expression

A part, at least, of red wines fruity expression may be explained by perceptive interactions involving particularly various substituted ethyl esters and acetates present at concentration far below their olfactory threshold, specifically thanks to synergistic effects. Wine sensory perception is directly linked to the stimulation of the taster at the level of olfactory epithelium by volatiles. These compounds are liberated from the matrix to the atmosphere, and will then be smelt. From a physico-chemical point of view, these volatiles ability to be released may be evaluated by their partition coefficients, which correspond to the volatile concentration ratio between the liquid and gas phase. Our goal is, through these coefficients determination, to assess if volatile matrix composition is able to impact the volatility of some compounds, and then explain sensory perception, i.eto evaluate what is called the pre-sensorial level impact.

Read More

Innovations on red winemaking process by ultrasound technology

High power ultrasound has been recently recognized one of the most promising technologies in winemaking processes, especially after the recent OIV resolution, concerning the application of ultrasounds on crushed grapes to promote the extraction of skin compounds.

Read More

Market entry strategies in the U.S. alcohol distribution: The case of French wine exporters

This study examines the different strategies adopted by wine exporters located in France for penetrating international alcohol distribution networks in the U.S. market (and to a lesser extent the Canadian market). Grounded in the Business-to-Business (B2B) marketing literature (Ellegaard and Medlin, 2018), this study adopts a framework integrating a ‘Stakeholder’ approach for understanding the logics behind exporters’ strategies to penetrate the alcohol distribution networks (wholesalers, importers, alcohol monopolies).

Read More

High resolution climate spatial analysis of European winegrowing regions

Climate strongly affects the geographical distribution of grape varieties, grapevine cultivation techniques and wine organoleptic properties.

Read More

TerraClim, an online spatial decision support system for the wine industry

Climate projections for the future suggest favourable conditions for some wine producing regions, but challenging conditions for others. For instance, temperature increases are likely to shift grapevine phenology, ripening and harvest dates, and potentially affect grape quality and yield.

Read More