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.

Download the PDF

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…

L’étude “terroirs d’Anjou”: un exemple de caractérisation intégrée des terroirs viticoles, utilisable à l’échelle parcellaire

Natural factors of the production (“terroir” and vintage) are known as an important element for identifying wines by their genuine typicité and their authenticity. The program “Terroirs d’Anjou” (1994-1999) aims at bringing the necessary scientific basis for a rational and reasoned exploitation of the terroir.

Read More

Preliminary evaluation of agronomic and enological properties of preselected grapevine clones of ‘Tempranillo’ and ‘Graciano’ in DOCa Rioja (Spain)

Cultivation of a few number of clones is causing the loss of vineyard biodiversity, resulting in the disappearance of biotypes that could be of interest to face future challenges,

Read More

Evaluation of consumer behaviour, acceptance and willingness to return of faulty wines

The analysis of consumer attitudes towards wine, especially towards wines perceived as faulty, is an aspect that requires more research than has been carried out so far [1]. This study aims to analyse consumer behaviour in situations involving the consumption of faulty wines and to assess the level of acceptance of such wines.

Read More

Prediction of sauvignon blanc quality gradings with static headspace−gas chromatography−ion mobility spectrometry (SHS−GC−IMS) and machine learning

The main goal of the current study is the development of a cost-effective and easy-to-use method suitable for use in the laboratory of commercial wineries to analyze wine aroma. Additionally, this study attempted to establish a prediction model for wine quality gradings based on their aroma, which could reveal the important aroma compounds that correlate well with different grades of perceived quality METHODS: Parameters of the SHS−GC−IMS instrument were first optimized to acquire the most desirable chromatographic resolution and signal intensities. Method stability was then exhibited by repeatability and reproducibility. Subsequently, compound identification was conducted. After method development, a total of 143 end-ferment wine samples of three different quality gradings from vintage 2020 were analyzed with the SHS−GC−IMS instrument. Six machine learning methods were employed to process the results and construct a quality prediction model. Techniques that aim to explain the model to extract useful insights were also applied.

Read More

Genomics and phenomics of root system architecture in grapevine

Adapting viticulture to climate change is crucial, as it presents significant challenges for future grape production.

Read More