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: February 11, 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…

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.