terclim by ICS banner
IVES 9 IVES Conference Series 9 CONSENSUS AND SENSORY DOMINANCE ARE DEPENDENT ON QUALITY CONCEPT DEFINITIONS

CONSENSUS AND SENSORY DOMINANCE ARE DEPENDENT ON QUALITY CONCEPT DEFINITIONS

Abstract

The definition of the term “quality” in sensory evaluation of food products does not seem to be consensual. Descriptive or liking methods are generally used to differentiate between wines (Lawless et al., 1997). Nevertheless, quality evaluation of a product such as wine can also relate to emotional aspects. As exposed by Costell (2002), product quality is defined as an integrated impression, like acceptability, pleasure, or emotional experiences during tasting. According to the ‘modality appropriateness’ hypothesis which predicts that wine tasters weigh the most suitable sensory inputs for a specific assessment (Freides, 1974; Welch & Warren, 1980), the nature of the quality definitions may modulate sensory influences.

The aim of the present study was to evaluate whether the consensus, the discrimination between wines and the multisensory integration process during wine assessment depend on the types of questions or on the definition of the quality concept. The study was carried out among wine-tasting professionals who are able not only of technically judging the wines, but also of giving an appreciation of their emotional states (arousal and imagination elicited by wine) during the tasting. This served as a benchmark for comparing holistic technical, liking, emotional and aesthetic responses to wines. Expert wine tasters assessed holistic questions on twenty wines repeatedly, under different tasting conditions: global (all senses), unimodal (visual, smell and taste), and combined senses (visual/smell, visual/in-mouth sensations and olfaction/in-mouth sensations). After classical analysis (correlation between these different holistic questions, consensus and discrimination between wines according to the question), regression models suggested a dominance of smell in arousal, image and hedonism decisions, and of visual dominance for technical quality decisions. Visual cues dominated in the more technical quality questions, whereas smell cues prevailed in the emotional (representational) questions. A modulating view of multisensory integration was thus reflected which depends on the quality concept definitions being assessed.

 

1. Costell, E. (2002). A comparison of sensory methods in quality control. Food Quality and Preference, 13(6), 341-353. https://doi.org/10.1016/s0950-3293(02)00020-4
2. Freides, D. (1974). Human information processing and sensory modality: cross-modal functions, information complexity, memory, and deficit. Psychological Bulletin, 81(5), 284-310. https://doi.org/10.1037/h0036331
3. Lawless, H., Liu, Y., & Goldwyn, C. (1997). Evaluation 537 of wine quality using a small-panel hedonic scaling method. Journal of Sensory Studies, 12(4), 317-332. https://doi.org/10.1111/j.1745-459X.1997.tb00070.x
4. Welch, R. B., & Warren, D. H. (1980). Immediate perceptual response to intersensory discrepancy. Psychological Bulletin, 88(3), 638-667. https://doi.org/10.1037/0033-2909.88.3.638

DOI:

Publication date: 11/02/2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

André F. Caissie¹, Laurent Riquier¹, Gilles De Revel¹ & Sophie Tempere¹

1. Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France

Contact the author*

Keywords

quality, multisensory integration, wine experts, holistic approaches

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

IMPACT OF CLIMATIC CONDITIONS ON THE SEASONING QUALITY OF OAK WOOD FOR OENOLOGICAL USE (QUERCUS PETRAEA)

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.

Read More

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

Read More

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Read More