IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2025 9 Category: Sensory properties: psychophysics, experimental economy, connections with neurosciences
Search a document

Sensory properties: psychophysics, experimental economy, connections with neurosciences

Analysis and composition of grapes, wines, wine spiritsSensory properties: psychophysics, experimental economy, connections with neurosciencesWine, environment, health and sustainabilityWinemaking processes and oenological practices

Characterization of resistant varieties produced in the context of a search for regional typicality

Planted between 2018 and 2019, the ‘New Vine’ system is a vineplot, comprising 169 individuals genotypes (5 vines/individual), located on a gravelous soil, in the INRAE Grande-Ferrade site (Villenave d'Ornon, France).

View article

Sensory properties: psychophysics, experimental economy, connections with neurosciencesWinemaking processes and oenological practices

Closure permeability: a key parameter for modulating the aroma of monovarietal white wines during bottle ageing

Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.

View article

Sensory properties: psychophysics, experimental economy, connections with neurosciences

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.

View article

Analysis and composition of grapes, wines, wine spiritsSensory properties: psychophysics, experimental economy, connections with neurosciences

Exploring the presence of oligopeptides in wines into identify possible compounds with umami or kokumi properties

Umami is defined as a pleasant and savory taste derived from glutamate, inosinate and guanylate, which are naturally present in meat, fish, vegetables and dairy products. The term "kokumi" refers to a complex flavour sensation, characterized by thickness, fullness and continuity.

View article

Analysis and composition of grapes, wines, wine spiritsSensory properties: psychophysics, experimental economy, connections with neurosciences

Investigating perceptual interactions of fruity aromas in Bordeaux red wines through addition and reconstitution sensory studies

Fruity aromas, characterized by red and black fruit descriptors, are central to the identity of Bordeaux red wines [1,2]. Despite extensive research focused on identifying and quantifying volatile compounds that contribute to fruity aromas in wine, the mechanisms underlying their interactions and sensory perception remain poorly understood [3].

View article

Analysis and composition of grapes, wines, wine spiritsChemical and biochemical reactions, including grape and wine microorganism’s impactSensory properties: psychophysics, experimental economy, connections with neurosciencesWinemaking processes and oenological practices

Key learnings about the chemical bases of wine uniqueness and quality, essential companions for future developments

This presentation aims to demonstrate that the value attributed to wine as we today know it is based on three factors: 1) sensory balance, 2) personality, and 3) bioactivity.

View article

Sensory properties: psychophysics, experimental economy, connections with neurosciencesVine science and link with grape and wine quality

Revealing the aroma profile of Greek wines from indigenous grape cultivars

The indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are used to produce white wines that are attracting the interest of wine producers and consumers due to their aromatic characteristics [1]. In addition, the Agiorgitiko and Xinomavro varieties are Greece’s most prominent red grape varieties.

View article