terclim by ICS banner
IVES 9 IVES Conference Series 9 WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Abstract

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure. In another sector where the emotional impact takes an important place, the artistic sector, Leder et al. (2014) demonstrated that expertise exerts an influence on cognitive and emotional processing, which results in attenuated emotional reactions. Paasschen et al. (2015) reported that the cognitive aspects of artistic evaluation, relating to the aesthetic aspects would strongly depend on expertise, but that the affective components would on the contrary be less affected by the expertise, and consistent between all the observers. These results are consistent with the Kantian notion that an aesthetic position is emotionally distanced. The purpose of this study is to determine the impact of expertise on emotions and aesthetic judgment in wine tasting.

To answer this issue, 20 oenologists, 20 musicians and 20 novices had tasted 6 red wines. Two kinds of emotional responses were measured and previously validated in a wine tasting context. The first one is a conscious and subjective response, the cognitive component of emotion (also called feelings). This response was measured using self-declarative questionnaires. The second kind of emotional response is an unconscious and objective response. The unconscious part of emotions was evaluated with measurement of the response of the autonomic nervous system (heart rate and electrodermal activity). The emotional responses were compared to the aesthetic judgments of wines evaluated with self-declarative questionnaires.

The aim was to evaluate whether there is a contradiction between the supposed distanced declarative response of the expert and the unconscious physiological emotional response. Moreover, the results obtained with musicians allowed to determine whether the impact of the expertise is specific or transposable to another aesthetic field.

 

1. Burnham, D. and Skilleås, O.M. (2012). The aesthetics of wine. Wiley-Blackwell.
2. Coste, A., Sousa, P., & Malfeito-Ferreira, M. (2018). Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles. Food research international (Ottawa, Ont.), 106, 11–21
3. Leder, H., Gerger G., Brieber D., Schwarz N. (2014). What makes an art expert? Emotion and evaluation in art appreciation. Cognition and emotion. 28(6) : 1137-1147.
4. Van Paasschen, J., Bacci, F., & Melcher, D. P. (2015). The Influence of Art Expertise and Training on Emotion and Preference Ratings for Representational and Abstract Artworks. PloS one, 10(8), e0134241.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Inès Elali¹, Gilles de Revel¹, Emilie Paudois¹, Laurent Riquier¹, Katia M’Bailara3,4, Eric Giraud-Héraud², Sophie Tempère¹

1. Univ. Bordeaux, Bordeaux INP, BSA, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Univ. Bordeaux, CNRS, BSE, UMR 6060, INRAE, F-33600 Pessac, France
3. Univ. Bordeaux, LabPsy, EA 4139, France 
4. Hospital Charles Perrens, Bordeaux, France

Contact the author*

Keywords

emotions, expertise, aesthetic, sensory analysis

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

Many wine styles require moderate or extended ageing to ensure optimal consumer experience. However, few consumers have the interest or ability to age wine themselves, and holding wine in optimal conditions for extended periods is expensive for producers. A study was conducted on the use of ul-trasound energy on wine, with particular reference to its impact on sensory and chemical profiles. The OIV has authorised the use of ultrasound for processing crushed grapes (must) in Resolution OENO 616-2019, but not yet for finished wine1,2.

Read More

AGEING BOTTLED WINES SUBMERGED IN SEA: DOES IT IMPACT WINE COMPOSITION?

Aging wines is a common practice in oenology, which in recent years has undergone some innovations. Currently, we are witnessing the practice of aging bottled wine in depth, immersed in the sea or in reservoirs, for variable periods of time, but so far, little is known about the impact of aging in depth on the physicochemical properties, of wines.
The objective of this work was to evaluate the impact of this practice on the physicochemical characteristics, in particular to verify changes in the volatile composition of wines bottled and subsequently immersed in depth. A red wine from Cabernet Sauvignon was bottled and a set of bottles were submerged from July to February (2020), another set of bottles were submerged from February to September (2020) and another set was kept in the wine cellar. Bottles from each set were analyzed (in triplicate) in July 2021.

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More