OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Comparing the effects of vision, smell and taste in red wine quality judgments by experts: sensory cues, mental imagery and verbal representations as drivers of consensus in the multisensory space

Comparing the effects of vision, smell and taste in red wine quality judgments by experts: sensory cues, mental imagery and verbal representations as drivers of consensus in the multisensory space

Abstract

In this study, we evaluated the contributions of vision, smell and taste to red wine quality judgments by expert wine tasters. Whereas previous studies specified the modulating effects of gustatory traits [1], culture and expertise [2, 3], our objective was to gain a better understanding of the perceptual mechanisms, with special consideration of the psychological representations that predict consensus in red wine quality judgments. To this aim, we compared wine tasters’ responses in unconstrained (i.e., all senses involved) and constrained wine tastings (i.e., unisensory: “visual”, “smell” and “taste”; multisensory: “visual-smell”, “visual-taste” and “taste-smell”) over six wine tasting sessions. In each session, wine tasters rated the quality of 20 red wines from a Protected Designation of Origin (PDO, premium vs. secondary wines), starting with an unconstrained tasting and then followed by a constrained tasting. We also collated predictors based on wine tasters’ responses to self-report questionnaires that assessed vividness of mental imagery in visual, smell, taste, somesthetic and wine contexts. Using a series of vocabulary tasks, we also evaluated whether lexical capacity predicts consensus in red wine quality judgments. 

Overall, our results showed a coherent quality concept across unconstrained and constrained wine tastings, with a clear quality distinction favoring premium wines. However, principal component analyses suggested a better quality judgement consensus with unisensory vision cues compared to all other sensory conditions. Going further, regression analyses also revealed specific drivers of red wine quality judgment consensus that are based on age, vividness of wine mental imagery, lexical capacity and consensus, as well as unisensory smell consensus and to a lesser degree, multisensory visual-taste consensus and unisensory taste consensus. 

Common experiences with wine, as well as the number of years tasting might promote strong vividness for wine representations (images and vocabulary), which in turn help predict wine tasters’ inclusion to the consensus involved with red wine quality judgments. Taken together, this study gives us an insightful look at the individual knowledge base, as well as the experience and representational cues that could delineate expert status. Further research in this direction could help promote informed teaching curricula in professional training and expert wine tasting.

[1] Saenz-Navajas, M.-P., Avizcuri, J.-M., Ballester, J., Fernandez-Zurbano, P., Ferreira, V., Peyron, D., et al. (2015). Sensory-active compounds influencing wine experts’ and consumers’ perception of red wine intrinsic quality. LWT – Food Science and Technology, 60, 400–411. 
[2] Saenz-Navajas, M.-P., Ballester, J., Pecher, C., Peyron, D., and Valentin, D. (2013). Sensory drivers of intrinsic quality of red wines: Effect of cultures and level of expertise. Food Research International, 54, 1506–1518. 
[3] Valentin, D., Parr, W. V., Peyron, D., Grose, C., and Ballester, J. (2016). Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals. Food Quality and Preference, 48, 251-261.

DOI:

Publication date: June 19, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

André Caissie, Laurent Riquier, Gilles De Revel, Sophie Tempère

Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France
INRA, ISVV, USC 1366 OEnologie, F-33140, Villenave d’Ornon, France.

Contact the author

Keywords

Wine tasting, Perceptual mechanisms, Mental Imagery, Vocabulary

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

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.

Chemical systems behind wine aroma perception: overview, genesis and evolution

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

Wine shaking during transportation: influence on the analytical and sensory parameters of wine

According to OIV reports, annual world wine consumption fluctuated around 240-245 mln hL over the past decade. The general market globalization has led to the situation when almost half of the consumed wine is exported to other countries. Of this volume, more than 60 mln hL are bottled still and sparkling wines.

Application of the simplified quality bioclimatical index of Fregoni: suggestion of using its evolution curve

Les indices bioclimatiques constituent un bon outil pour piloter le développement vitivinicole dans une région précise

Predictive Breeding for Wine Quality: From Sensory Traits to Grapevine Genome

New pathogen resistant varieties allow an efficient and greatly reduced use of fungicides. These new varieties promise, therefore, an enormous potential to reach the European Green Deal aim of a 50% reduction of pesticides in EU agriculture by 2030.