Lexicon and types of discourse in wine expertise: The case of vin de garde

Langlois, Jennifer; Dacremont, Catherine; Peyron, Dominique; Valentin, Dominique; Dubois, Danièle

doi:10.1016/j.foodqual.2010.10.008

Cited by 41 publications

(20 citation statements)

References 24 publications

(39 reference statements)

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“…Perhaps this act of reflection is undertaken in order to strengthen social belonging, just as tasting, evaluating and sharing is a large part of the wine culture. 25 Also earlier studies 26 have pointed out that drugs can have a role in developing friendship by creating a feeling of closeness from engaging in a shared behavior.…”

Section: Resultsmentioning

confidence: 98%

Fascination and Social Togetherness–-Discussions about Spice Smoking on a Swedish Internet Forum

2013

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Spice is a smoking mixture containing synthetic cannabinoids with psychoactive effects similar to herbal cannabis. It is sold on the Internet and has become popular among young people. The purpose of the present study was to investigate experiences of intoxication induced by Spice, as described on a Swedish internet-based discussion forum. A systematic search yielded 40 reports, which were analyzed using phenomenological method. A total of 7 themes (composed of 27 categories) emerged from the analysis: 1. Spice use as social ritual; 2. Social secretiveness; 3. Intoxication remarks; 4. Well-being and elation; 5. Altered perception of reality; 6. Fears and coping; 7. Unpleasant physical effects. The results show that smoking was a social activity mostly carried out in small peer-groups, and that the substances induced strong intoxication with both positive and negative effects. Despite fears and unpleasant effects, the intoxication was often considered fascinating and rewarding.

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Section: Resultsmentioning

confidence: 98%

Fascination and Social Togetherness–-Discussions about Spice Smoking on a Swedish Internet Forum

2013

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“…Also relevant to the discussion of domain‐specific expertise are results reported by Langlois et al. (). In the present study, our data show that domain‐specific wine expertise may interact with the type of task that a participant undertakes.…”

Section: Discussionmentioning

confidence: 98%

“…Langlois et al. (), in one of the few studies to consider wine connoisseurs separately from either wine consumers or wine professionals, investigated verbal behaviour (the lexicon and type of discourse) of wine professionals, wine connoisseurs, wine consumers and trained panellists. Their results showed the multidimensional nature of wine expertise, with participants of the various types of expertise performing differently: the wine connoisseurs showed much in keeping with the wine professionals in terms of their discourse about wine, but the lexicon (i.e.…”

Section: Discussionmentioning

confidence: 99%

Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise

Schlich

Maraboli

Urbano

et al. 2015

Australian Journal of Grape and Wine Research

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Complexity is a multi-dimensional and poorly-defined term that is employed frequently when wine is characterised organoleptically. The present study's aim was to investigate the sensorial nature of perceived complexity in white wine as a function of domain-specific expertise. Eightyseven French participants (16 wine professionals, 30 wine connoisseurs, and 41 wine consumers) evaluated thirteen Sauvignon blanc wines that had been produced in New Zealand. The wines were part of a wine innovation project aimed at increasing perceived complexity in Sauvignon wines.The within-subject design required each participant to evaluate all wines by two methods, free sorting and by judging complexity qualitatively and quantitatively. The latter involved measurement of perceived complexity and assumed sub-components of wine complexity via a questionnaire (Medel, 2011). Results showed that sorting behaviour across groups was similar qualitatively, with each group classifying the wines in much the same way. On the other hand, between-group differences were observed in variability with greater within-group consensus amongst oenologists than wine consumers. The complexity questionnaire data showed differences in ratings as a function of both participant expertise and wine. In terms of theories concerning cognitive processing associated with perception of wine complexity, the results are in keeping with the notion that complexity is associated with aspects of harmony and wine balance, rather than with perceptual separability of wine components.

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“…Although generated in an automatic way, and without relying upon linguistic nor semantic considerations (Langlois, Dacremont, Peyron, Valentin, & Dubois, 2011), the generated communities appear to correspond to well-identified semantic topics, in spite of the mixing of topics already occurring at the individual respondent level. In addition, between-communities renormalized edge weights seem able to quantify associations between topics or meanings -a claim to be further investigated in forthcoming studies, also including a parallel survey including 1697 consumers (Deneulin et al, 2014), and taking into account the socio-economical characteristics of respondents.…”

Section: Discussionmentioning

confidence: 99%

Analyses of open-ended questions by renormalized associativities and textual networks: A study of perception of minerality in wine

Deneulin

Bavaud

2016

Food Quality and Preference

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Lexicon and types of discourse in wine expertise: The case of vin de garde

Cited by 41 publications

References 24 publications

Fascination and Social Togetherness–-Discussions about Spice Smoking on a Swedish Internet Forum

Fascination and Social Togetherness–-Discussions about Spice Smoking on a Swedish Internet Forum

Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise

Analyses of open-ended questions by renormalized associativities and textual networks: A study of perception of minerality in wine

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