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…

Technical efficiency and socio-environmental sustainability in the wine sector: tradeoff or complementarity? Evidence from Italy

In recent decades, sustainability has risen to prominence across various industries, including agriculture, spurred by initiatives such as the new common agricultural policy and the farm to fork strategy within the European Union. Among agricultural activities, viticulture stands as a crucial player in sustainability, intertwining environmental, social, and economic dimensions, as exemplified by the OIV general principles of sustainable viticulture. Italy, one of the main players in the global wine market, has long been making efforts towards the introduction of sustainability-oriented practices and certifications.

Read More

Optimization of a tool to determine the oxygen avidity of a wine through the kinetics of consumption by its phenolic and aromatic fractions (PAFs)

Wine oxidation phenomena during the different processes of winemaking, aging and storage are closely related to the presence of oxygen and to the wine’s capacity for consumption.

Read More

Rootstock-scion contributions to seasonal water and light use diversity under field conditions

Cultivar and rootstock selection are two well-known strategies for adapting vine production in challenging environments. Despite the vast diversity of rootstocks and cultivars, their effective contribution to grapevine sustainable development and acclimation to changing growing conditions remains an open question. The use of robust and prompt monitoring tools can allow a powerful screening of the water status of the vineyard before considering a further detailed characterization. This study leveraged new tools to monitor the stomatal conductance (gs), transpiration rate (E), and quantum efficiency of photosystem II (ᶲPSII) throughout a season, from pre-veraison to after-harvest.

Read More

Uncovering the influence of vineyard management on fungal community structure and functional diversity within above-ground compartments

In viticulture, microbial communities – particularly fungi – play a vital role in plant health, disease management, and grape quality.

Read More

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Read More