From perceptual to conceptual categorization of wines: What is the effect of expertise?

Honoré-Chedozeau, Carole; Chollet, Sylvie; Lelièvre-Desmas, Maud; Ballester, Jordi; Valentin, Dominique

doi:10.1016/j.foodqual.2019.103806

Cited by 24 publications

(15 citation statements)

References 28 publications

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“…For the sensory category, the following subcategories could be identified: aroma, taste, trigeminal, colour, multimodal and hedonic. These subcategories correspond to the usual structure followed by experts when describing wine and recently defined as "wine tasting script" in an analogy to computer science script (Honoré-Chedozeau et al, 2020). The following description is an example of the wine tasting script: "a wine with low colour intensity, young, herbaceous aromas and in the mouth tasteless, astringent, acidic, in short, unbalanced.…”

Section: Resultsmentioning

confidence: 99%

Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine

et al. 2021

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The present study aims to understand an ill-defined sensory concept by a long-term memory-based strategy with Spanish winemakers from four wine regions using “green wine” as a case study. A total of 77 Spanish winemakers from four Spanish wine regions carried out a non-tasting free description task. The description task yielded terms belonging to two main categories including origin-related terms as well as sensory terms. Sensory terms belonged to aroma, taste, trigeminal, colour, multimodal and hedonic subcategories, which elucidates the multidimensionality of the studied concept. The most cited specific terms were “vegetal aroma”, “bitter” and “unpleasant”. Despite these commonalities, a certain idiosyncrasy linked to taste (“excessive sourness”) and trigeminal (“astringency”) subcategories as well as to wine components (“tannins”) was evidenced as they were cited distinctly by experts belonging to separate wine regions. The capacity of approaches based on long-term memory to decipher multidimensional and ill-defined concepts is highlighted. The regional effect is also explained in terms of cognitive processes (i.e., knowledge and experience), which is linked to the use of sensory concepts by wine experts.

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Section: Resultsmentioning

confidence: 99%

Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine

et al. 2021

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“…Experts describe the sensory experience following a specific wine tasting process or "wine tasting script" (Honoré-Chedozeau et al, 2019). They first describe the visual cues, followed by the odour/aroma, then the in-mouth sensations to finalise with the overall judgement well in line with other works (Honoré-Chedozeau et al, 2020). They adopt a combination of analytical and holistic approach to make inferences during the drinking experience.…”

Section: Discussionmentioning

confidence: 99%

“…They adopt a combination of analytical and holistic approach to make inferences during the drinking experience. In their approach they are firstly analytical and thus adopt a bottom-up strategy, in which they try to identify negative or faulty aromas related to technical problems and subsequently search positive sensations as observed Honoré-Chedozeau et al (2020). The last step consists in carrying out an overall judgement, following a holistic approach dominated by a top-down strategy.…”

Section: Discussionmentioning

confidence: 99%

Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement

Oyinseye

Suárez

Saldaña

et al. 2022

Food Quality and Preference

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“…The sensory evaluation of wine samples can be undertaken with multiple methods and with different types of panels, as discussed already. On one hand, an expert panel will have extensive knowledge about typicity concepts and sensory assessment, but there is a possibility that personal bias and preconceived notions of the wine samples will influence the evaluation (Hughson and Boakes 2001, Torri et al 2013, Honoré‐Chedozeau et al 2020). In contrast, a trained panel requires extensive training, but can provide a more descriptive and unbiased sensory characterisation (Heymann et al 2012).…”

Section: Consumer Perspective Of Wine Typicitymentioning

confidence: 99%

Defining wine typicity: sensory characterisation and consumer perspectives

Gonzaga

Capone

Bastian

et al. 2020

Australian Journal of Grape and Wine Research

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Wine encapsulates the expression of multiple inputsfrom the vineyard location and environment to viticultural and winemaking practicescollectively known as terroir. Each of these inputs influence a wine's chemical composition and sensory traits, which vary depending on cultivar as well as provenance. These aspects underpin the overall concept of wine typicity, an important notion that enables wine from a delimited geographical area to be differentiated and recognisable in national and international wine markets. Indeed, consumers are increasingly more aware of the significance of regionality and may use this to influence their purchasing decisions. Understanding which sensory attributes represent regional typicity and how these are best conveyed to consumers is therefore important for the prosperity and reputation of producers. As reviewed herein, the sensory typicity of wine can be identified using different types of testing methods, with the most effective being a combination of approaches, such as sorting task in combination with descriptive sensory analysis. Consumer perceptions of regionality and wine typicity are then examined to provide insight into their behaviours. This includes consideration of the importance of origin to perceptions of quality and typicity, in terms of meeting expectations and engaging consumers. Based on the literature reviewed, it is proposed that wine typicity can be defined as a juxtaposition of unique traits that define a class of wines having common aspects of terroir involving biophysical and human dimensions that make the wines recognisable, and in theory, unable to be replicated in another territory.

show abstract

From perceptual to conceptual categorization of wines: What is the effect of expertise?

Cited by 24 publications

References 28 publications

Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine

Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine

Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement

Defining wine typicity: sensory characterisation and consumer perspectives

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