Representation of complexity in wine: Influence of expertise

Parr, Wendy V.; Mouret, Marion; Blackmore, Sydoney B; Pelquest-Hunt, T.; Urdapilleta, Isabel

doi:10.1016/j.foodqual.2011.04.005

Cited by 104 publications

(72 citation statements)

References 21 publications

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“…23,30 Additionally, since certain attributes are often associated with red and white wines, for example, red wines are typically described using dark attributes (pepper, blackberry) while white wines are described using white or yellow attributes (lemon, honey), 31 untrained consumers may associate these terms with specific wine styles. Thus, if they prefer white wines, for example, they may respond less favorably to those attributes typically associated with red wines.…”

Section: Consumers' Knowledge Of and Attitudes Toward Different Oak Mmentioning

confidence: 99%

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Consumers’ knowledge of and attitudes toward the role of oak in winemaking

Crump¹,

Johnson²,

Bastian³

et al. 2014

IJWR

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Section: Consumers' Knowledge Of and Attitudes Toward Different Oak Mmentioning

confidence: 99%

“…This suggests consumers readily perceived the sensory attributes associated with oak maturation, but could not adequately describe them, in agreement with an earlier study. 23 …”

mentioning

confidence: 99%

Consumers’ knowledge of and attitudes toward the role of oak in winemaking

Crump¹,

Johnson²,

Bastian³

et al. 2014

IJWR

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“…Different tasting sensitivities [1] due to verbalization abilities [2], cultural background [3], and level of expertise [4,5], all explain why the same wine may be judged very differently even by experts. Conventional descriptive analysis (DA) is the most widely used method used to establish both quantitative and qualitative differences among wine samples and obtain their sensory profiles [6].…”

Section: Introductionmentioning

confidence: 99%

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

2016

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Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to show the implementation of a new wine tasting approach to overcome this drawback. The proposed training technique is based on the emotional responses of the taster after smelling two wines of clearly opposite styles. The first wine is characterized by high aromatic intensity but low in-mouth intensity, perceived as disappointing to the taster, here defined as an "easy" wine. The second wine is characterized as a wine with low aromatic intensity but that provides an unexpectedly positive in-mouth experience, here defined as a "difficult" wine. These emotions are explained by the wine sensorial characteristics. The "easy" wine has an intense, simple smell with short persistence while the "difficult" wine has a low intensity, complex aroma, and long persistence. The first style corresponds to the international commercial wines most prized in international wine challenges. The second, frequently rejected by untrained tasters, is consistent with the "so called" classic European wines, and is characterized by light red or yellow straw colors, weak smell intensity, and aggressive mouth-feel. After no more than four training sessions and using the OIV tasting sheet, inexperienced tasters were able to score "difficult" wines equally as "easy" wines and understand their different attributes. In conclusion, this new tasting approach may be used by wine professionals to explain the characteristics of high quality wines that are not easily recognized by untrained consumers.

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“…The French term "terroir" seems to reflect, like no other, the highly complex nature of wine as a product (Parr et al, 2011). Loosely translated, terroir refers to a relatively small geographical region whose soil and microclimate influences a wine's characteristics in a way that, even within the same area, wines of different types might be produced (Barham, 2003;Balestrini and Gamble, 2006).…”

Section: Introductionmentioning

confidence: 99%

Customer value perception: cross-generational preferences for wine

Wiedmann

Behrens

Klarmann

et al. 2014

British Food Journal

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If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. Purpose -A deeper understanding of the key drivers of consumer wine perception is a major challenge in the domain of wine marketing. The purpose of this paper is to examine the various dimensions of customer-perceived value that lead the customers -in general and divided into different age groups -to choose and consume a certain wine. Design/methodology/approach -In the exploratory study context of examining value-related consumer attitudes and behavioural effects, the drivers and outcomes of wine consumption based on a cross-generation sample, PLS path modelling was considered for the empirical tests of our hypotheses. Findings -Though there exist differences between Generation X and Generation Y consumers, the empirical results are supportive of the hypothesized positive relations between financial, functional, individual and social perceptions that influence the desire for and the consumption of wine.Research limitations/implications -For future research, the findings presented in the paper support the importance of enlarging the size of the sample and collecting data in different countries to compare the results on an international level. Practical implications -Successful wine marketing strategies should focus on the customer's subjective expectations and individual value perceptions by addressing the specific value aspects that are highly relevant for consumer loyalty. Originality/value -The study results are valuable for researchers, managers and marketers because they address the question of how to measure and forecast the perceived value with the greatest influence on consumers' wine choices.

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Representation of complexity in wine: Influence of expertise

Cited by 104 publications

References 21 publications

Consumers’ knowledge of and attitudes toward the role of oak in winemaking

Consumers’ knowledge of and attitudes toward the role of oak in winemaking

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

Customer value perception: cross-generational preferences for wine

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Representation of complexity in wine: Influence of expertise

Cited by 104 publications

References 21 publications

Consumers&rsquo; knowledge of and attitudes toward the role of oak in winemaking

Consumers&rsquo; knowledge of and attitudes toward the role of oak in winemaking

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

Customer value perception: cross-generational preferences for wine

Contact Info

Product

Resources

About

Consumers’ knowledge of and attitudes toward the role of oak in winemaking

Consumers’ knowledge of and attitudes toward the role of oak in winemaking