Terroir 2016 banner
IVES 9 IVES Conference Series 9 Vineyards and grape varieties: what is going on in wine professional and consumer minds?

Vineyards and grape varieties: what is going on in wine professional and consumer minds?

Abstract

Vineyard and grape variety are two popular ways of classifying wines. Vineyard designation is a traditional practice for European wine labels but is being increasingly replaced by grape variety designation, mainly used for New World and Swiss wine labels.

In a context of wine categorization, we investigated on the relationship between those two dimensions. For this purpose, we selected a set of 56 wine labels to represent three red grape varieties (Gamay, Pinot Noir and Gamaret) and three vineyards (Beaujolais, Burgundy and Switzerland). Three panels were recruited: a panel of 30 wine professionals (experts) from the Beaujolais vineyard, a panel of 30 wine consumers from the Beaujolais vineyard and a panel of 30 wine consumers from Lille, a French region without wine production. We used a free hierarchical sorting task on labels coupled with a verbalization task and an interview. Data were first analyzed separately for each panel using a Hierarchical Multiple Factor Analysis and a Hierarchical Ascending Classification.

Results showed that the three panels yielded very similar wine groups. With the exception of Gamaret wines, most French wines were separated by both vineyard and grape variety while Swiss wines were separated by grape varieties. Despite this similar categorization pattern, the interviews revealed different sorting criteria and strategies used to sort the labels for each panel. With the exception of a small part of experts, both experts and consumers from Beaujolais used their knowledge of grape varieties and vineyards to sort the wine labels while the consumers from Lille simply read the labels to find clues and deduce wine groups, because of a lack of knowledge.

Overall, the results indicate an interaction between vineyard and grape variety dimensions for the wine categorization by experts and consumers. The methodology proposed seems to be a promising tool that could be helpful to improve the promotion of wines.

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Carole HONORÉ-CHEDOZEAU (1,2), Maud LELIÈVRE-DESMAS (3), Jordi BALLESTER (1), Sylvie CHOLLET (3), Bertrand CHATELET (2), Dominique VALENTIN (1)

(1) UMR CSGA 6265 CNRS, INRA, UBFC, 9E Boulevard Jeanne d’Arc, 21000 Dijon, France
(2) SICAREX Beaujolais, 210 Boulevard Victor Vermorel, CS 60320, 69661 Villefranche sur Saône Cedex, France
(3) ISA Lille, Institut Charles VIOLLETTE (ICV) EA 7394, 59000 Lille, France

Contact the author

Keywords

vineyards, grape varieties, mental representation, wine labels, experts, consumers

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

What is the fate of oxygen consumed by red wine? Main processes and reaction products

Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.

Methoxypyrazine concentrations in grape-bunch rachis are influenced by rootstock, region, light, and scion.

Methoxypyrazines (MPs) are readily extracted from grape berry and rachis during fermentation and can impart “green” and “herbaceous” sensory attributes to wine. Irrespective of whether MPs, including 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP), are extracted from berry or other vine material, techniques for remediation of wine with overpowering sensory characters attributable to MPs suffer from poor specificity or produce undesirable sensory outcomes, meaning that alternative control approaches are needed.

Consequences of apical leaf removal on grapevine water status, heat damage, yield and grape ripening on Pinot n and Chardonnay

Climate change presents a significant challenge to grape growing worldwide as increased temperatures lead to wines with increased sugar and pH levels. Manipulation of the exposed leaf area is a powerful lever governing the assimilation and storage of non-structural carbohydrates in grapevines. Reducing the leaf-to-fruit ratio is now considered as a tool for adapting to hotter and dryer grape growing conditions.

Prefermentative CO2 saturation of grape must to obtaining white wines with low SO2 content

The objective this work has been study the possibility of partially or completely replacing sulphur in the winemaking of white wines through the use of the prefermentative saturation of musts with CO2.

Smoke exposure effects on red wines: how much is too much?

Increasing wildfire frequency in the United States has led to the indirect impact of smoke in vineyards, affecting grape quality and wine sensory attributes, commonly called “smoke taint”.