Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers

Parr, Wendy V.; Valentin, Dominique; Reedman, Phil; Grose, Claire; Green, James

doi:10.1371/journal.pone.0169257

Cited by 8 publications

(3 citation statements)

References 9 publications

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“…A curious study was performed by Parr et al in New Zealand [126]. They investigated a principle of biodynamic philosophy, according to which wines taste different on different days of the lunar cycle.…”

Section: Consumer Perception Of the Quality Of Sustainable Winesmentioning

confidence: 99%

An Overview on Sustainability in the Wine Production Chain

Baiano

2021

Beverages

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Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished wine, with specific attention to three key dimensions of sustainability (environmental, social, and economic) and relating measures. Therefore, it was decided to: investigate the ways in which sustainability is applied in the various stages of the production chain (wine growing, wineries, distribution chain, and waste management); analyse the regulations in force throughout the world and the main labelling systems; provide numerical information on sustainable grapes and wines; study the objective quality of sustainable wines and that perceived by consumers, considering that it affects their willingness to pay. The research highlighted that rules and regulations on organic production of grapes and wines are flanked by several certification schemes and labelling systems. Although sustainable wines represent a niche in the market, in recent years, there has been an increase in vineyards conducted with sustainable (mainly organic and biodynamic) methods, and a consequent increase in the production of sustainable wines both in traditional and emerging producing countries. Although (or perhaps precisely for this reason) no significant differences in quality are found among sustainable and conventional wines, consumers are willing to pay a premium for sustainably produced wines. This finding should encourage wineries to both put in place environmental activities and intensify their communication.

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Section: Consumer Perception Of the Quality Of Sustainable Winesmentioning

confidence: 99%

An Overview on Sustainability in the Wine Production Chain

Baiano

2021

Beverages

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“…The hedonistic nature of red wine involves the indulgence of the senses in wine products and in the esthetic framework of the wine landscape, which encompasses wine bars [ 12 ]. In addition, red wine is the most studied alcoholic beverage regarding the cognitive and perceptual factors that affect how it tastes [ 13 , 14 ]. The extensive research on factors influencing taste contrasts markedly with the dearth of research on pleasant altered states of consciousness induced by moderate doses of red wine, especially from a first-person introspective perspective [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

The power of Dionysus—Effects of red wine on consciousness in a naturalistic setting

et al. 2021

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There is lack of research on effects of red wine on consciousness when drank in wine bars designed to enhance the pleasurableness of the wine drinking experience. Effects of a moderate dose of red wine (≈ 40.98 g of ethanol) on consciousness were examined in a naturalistic study taking place in a wine bar located in one of the most touristic areas of Lisbon, Portugal. One hundred two participants drank in one of three conditions: alone, in dyad, or in groups up to six people. Red wine increased pleasure and arousal, decreased the awareness of time, slowed the subjective passage of time, increased the attentional focus on the present moment, decreased body awareness, slowed thought speed, turned imagination more vivid, and made the environment become more fascinating. Red wine increased insightfulness and originality of thoughts, increased sensations of oneness with the environment, spiritual feelings, all-encompassing love, and profound peace. All changes in consciousness occurred regardless of volunteers drinking alone, in dyad or in group. Men and women did not report different changes in consciousness. Older age correlated with greater increases in pleasure. Younger age correlated with greater increases in fascination with the environment of the wine bar. Drinking wine in a contemporaneous Western environment designed to enhance the pleasurableness of the wine drinking experience may trigger changes in consciousness commonly associated with mystical-type states.

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“…The hedonistic nature of red wine involves the indulgence of the senses in wine products and in the aesthetic framework of the wine landscape, which encompasses wine bars (Charters et al, 2009). In addition, red wine is the most studied alcoholic beverage regarding the cognitive and perceptual factors that affect how it tastes (Parr et al, 2017;Spence, 2020). The extensive research on factors influencing taste contrasts markedly with the dearth of research on pleasant altered states of consciousness induced by moderate doses of red wine, especially from a first-person introspective perspective (Costa, 2019).…”

Section: Introductionmentioning

confidence: 99%

The power of Dionysus – Effects of red wine on consciousness: a naturalistic study in a wine bar

Costa¹,

Madeira²,

Barata³

et al. 2021

Preprint

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There is lack of research on effects of red wine on consciousness when drank in wine bars designed to enhance the pleasurableness of wine drinking experience. Effects of a moderate dose of red wine (≈ 40.98 g of ethanol) on consciousness were examined in a naturalistic study taking place in a wine bar located in one of the most touristic areas of Lisbon, Portugal. One hundred two participants drank in one of three conditions: alone, in dyad, or in groups up to six people. Red wine increased pleasure and arousal, decreased the awareness of time, slowed the subjective passage of time, increased the attentional focus on the present moment, decreased body awareness, slowed thought speed, turned imagination more vivid, and made the environment become more fascinating. Red wine increased insightfulness and originality of thoughts, increased sensations of oneness with the environment, spiritual feelings, all-encompassing love, and profound peace. All changes in consciousness occurred regardless of volunteers drinking alone, in dyad or in group. Men and women did not report different changes in consciousness. Older age correlated with greater increases in pleasure. Younger age correlated with greater increases in fascination with the environment of the wine bar. Drinking wine in a contemporaneous Western environment designed to enhance the pleasurableness of the wine drinking experience may trigger changes in consciousness commonly associated with mystical-type states.

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Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers

Cited by 8 publications

References 9 publications

An Overview on Sustainability in the Wine Production Chain

An Overview on Sustainability in the Wine Production Chain

The power of Dionysus—Effects of red wine on consciousness in a naturalistic setting

The power of Dionysus – Effects of red wine on consciousness: a naturalistic study in a wine bar

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