Terroir 2010 banner
IVES 9 IVES Conference Series 9 The importance of landscape in wine quality perception: l’importanza del paesaggio nella percezione qualitativa del vino

The importance of landscape in wine quality perception: l’importanza del paesaggio nella percezione qualitativa del vino

Abstract

The wine quality is a characteristic that is both difficult to define and communicate, because the quality attributes can be divided into intrinsic (objective, such as alcohol degree, acidity, colour, grape variety etc.) and hedonistic components (extrinsic) that is based upon a subjective evaluation. That means that the attributes that signal quality to consumers are not always objective, but also extrinsic, which impact on wine preference and is a study in progress. The wine area production seems to be a very important variable influencing consumers’ judgement, because it reflects the wine origin, its quality, its traceability (as variety, climate, soil morphology, wine law assessment). The landscape is an important component of the wine origin and it summarises several wine attributes: e.g. climate and soil for grape quality, the local history and the grape production traditions. The mountain viticulture landscape is also an expression of handwork and authenticity. With the aim to quantify the importance of landscape and frame of mind in wine quality perception and how much they can influence consumers’ decision to purchase wine, using a new statistical test, Choice-Based Conjoint AnalysisCBCA, we have evaluate the relevance of the attribute landscape at four different levels. The results pointed out a direct relation that tie a well conserved and scenographic landscape with the wine quality perception and confirm that landscape is an important factor of the extrinsic wine quality.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

D. Tomasi (1), F. Gaiotti (1), T. Tempesta (2) 

(1) CRA – Centro di Ricerca per la Viticoltura, via XXVIII Aprile, 26 – 31015 Conegliano (TV) – Italia
(2) Università degli Studi di Padova – Via 8 Febbraio, 2 – 35122 Padova – Italia

Contact the author

Keywords

viticulture, landscape, wine quality perception

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine

Tyrosol (TYR) and hydroxytyrosol (HYT) are bioactive phenols present in olive oil and wine, basic elements of the Mediterranean diet. TYR is reported in the literature for its interesting antioxidant, cardioprotective and anti-inflammatory properties. In wine, its concentration can reach values as high as about 40 mg/L
[Pour Nikfardjam et al. 2007] but, more frequently, this phenol – derived from yeast metabolism of tyrosine during fermentation – is present at lower levels, generally higher in red wines compared to whites. HYT was measured for the first time by Di Tommaso et al. [1998] in Italian wines – with maximum values of 4.20 mg/L and 1.92 mg/L for red and white wines, respectively – while definitely lower concentrations have been found later in Greek samples.

Optimised extraction and preliminary characterisation of mannoproteins from non-Saccharomyces wine yeasts

The use of non-Saccharomyces yeast species for the improvement of wine technological and oenological properties is a topic that has gained much interest in recent years [1]. Their application as co-starter cultures sequential to the inoculation of Saccharomyces cerevisiae and in aging on the lees has been shown to improve aspects such as protein stability and mouthfeel [2].

Changes in wine secondary metabolites composition by the timing of inoculation with lactic acid bacteria: impact on wine aroma

For the first time, it was established that the timing of inoculation with LAB could significantly impact the concentration of many secondary metabolites leading to significant aromatic changes. From studied compounds, the most influenced were esters and diacetyl.

Caratterizzazione delle produzioni vitivinicole dell’ area del Barolo: un’esperienza pluridisciplinare triennale (1)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

Innovative approach to energy efficiency benchmarking in the wine sector

The wine industry, a key sector for the European Union’s economy, exhibits significant energy consumption, amounting to approximately 1,750 million kWh annually within this geographic context, with major contributions from Italy, France, Spain, and Portugal (Fuentes Pila et al., 2015).