IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 How to transform the odor of a white wine into a red wine? Color it red!

How to transform the odor of a white wine into a red wine? Color it red!

Abstract

Does a white wine smell like red wine if you color it with red food coloring? A study by Morrot, Brochet, and Dubourdieu (2001, Brain and Language) suggests so. Subjects perceived red wine odors when tasting white wine that had been colored red. The perceived odor profile of the colored white wine became similar to that of a red wine. However, the forced-choice procedure used by Morrot et al. has some methodological shortcomings. Here, we used an alternative method (a rating procedure) to evaluate the presented wines. A white wine (Scheurebe) was presented a) in its original color and b) colored red by odorless food coloring. In addition, c) a red wine (a cuvée of pinot noir and dornfelder) was presented. In order to investigate the cause of the expected shift of the odor ratings for the red-colored white wine into the direction of a red wine profile, the three wines were additionally presented in black glasses, in which the color of the wine was not visible. This provided odor ratings uninfluenced by the color of the wines. We expected these ratings to show that some red wine odors are present in the white wine, but less intensely than in the red wine. As expected, the data showed that red wine odors were perceived more intensely in red-colored white wine than in uncolored white wine, compatible with the results by Morrot et al.The results also support the more general form of the hypothesis that an odor is enhanced by congruent colors and attenuated by incongruent colors. Additionally, the odor ratings of the wines presented in black glasses showed that some red wine aromas were present in the white wine, but less intense than in the red wine. We propose that the results can be understood in terms of attentional focusing. Numerous olfactory components are present in wine, some of them in red wines as well as in white wines. If a white wine is colored red, odors typical for red wine are perceived more intensively than in the uncolored white wine, because the red color directs attention to odor components associated with red wine. Selective attention could thus be an explanation for the influence of color on odor perception.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Twistel Gabriele1, Von Castell Christoph1 and Oberfeld-Twistel Daniel1

1Johannes Gutenberg-Universität Mainz, Department of Psychology

Contact the author

Keywords

sensory analysis, psychology, odor, experiment, color

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

EFFECTS OF LEAF REMOVAL AT DIFFERENT BUNCHES PHENOLOGICAL STAGES ON FREE AND GLYCOCONJUGATE AROMAS OF SKINS AND PULPS OF TWO ITALIAN RED GRAPES

Canopy-management practices are applied in viticulture to improve berries composition and quality, having a great impact on primary and secondary grape metabolism. Among these techniques, cluster zone leaf removal (defoliation) is widely used to manage air circulation, temperature and light radiation of grape bunches and close environment. Since volatiles are quantitatively and qualitatively influenced by the degree of fruit ripeness, the level of solar exposure, and the thermal environment in which grapes ripen, leaf removal has been shown to affect volatile composition of grape berries [1].

Effects of hormone- and natural-based elicitors at the transcriptomic level in berries of cv. Tempranillo

One of the most important effects of climate change in wine-growing areas is the advance of phenological stages, especially concerning early berry ripening. In the hottest seasons, this results in a lack of synchrony between sugar and phenolic ripeness. In order to cope with this fact, a general effort is being made by researchers and growers aiming at delaying ripening through different strategies. One of the proposed approaches is the application of elicitors. This study aims to assess the effect at the transcriptomic level of the application of three hormone- and natural-based elicitors in Tempranillo.

Characterization of variety-specific changes in bulk stomatal conductance in response to changes in atmospheric demand and drought stress

In wine growing regions around the world, climate change has the potential to affect vine transpiration and overall vineyard water use due to related changes in atmospheric demand and soil water deficits. Grapevines control their transpiration in response to a changing environment by regulating conductance of water through the soil-plant-atmosphere continuum. Most vineyard water use models currently estimate vine transpiration by applying generic crop coefficients to estimates of reference evapotranspiration, but this does not account for changes in vine conductance associated with water stress, nor differences thought to exist between varieties. The response of bulk stomatal conductance to daily weather variability and seasonal drought stress was studied on Cabernet-Sauvignon, Merlot, Tempranillo, Ugni blanc, and Semillon vines in a non-irrigated vineyard in Bordeaux France. Whole vine sap flow, temperature and humidity in the vine canopy, and net radiation absorbed by the vine canopy were measured on 15-minute intervals from early July through mid-September 2020, together with periodic measurement of leaf area, canopy porosity, and predawn leaf water potential. From this data, bulk stomatal conductance was calculated on 15-minute intervals, and multiple regression analysis was performed to identify key variables and their relative effect on conductance. Attention was focused on addressing multicollinearity and time-dependency in the explanatory variables and developing regression models that were readily interpretable. Variability of vapor pressure deficit over the day, and predawn water potential over the season explained much of the variability in conductance, with relative differences in response coefficients observed across the five varieties. By characterizing this conductance response, the dynamics of vine transpiration can be better parameterized in vineyard water use modeling of current and future climate scenarios.

Impact of climate change on the aroma of red wines: a focus on dried fruit aromas

The volatile composition of grapes (free and bound forms) contributes greatly to the varietal aroma and quality of wines. Several agronomical parameters affect grapes composition and wine quality: maturity level at harvest, water status, and the intensity of sun exposure.

Early detection project – make a GTD infection visible without disease symptoms

The presence of grapevine trunk diseases (GTDs) related pathogens leads to severe economic losses in wine‐growing regions all over the world