Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines

Blackman, John; Saliba, Anthony; Schmidtke, Leigh

doi:10.1016/j.foodqual.2010.05.001

Cited by 54 publications

(56 citation statements)

References 27 publications

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“…Therefore, the variation of ethanol levels observed in the Mundus Vini competition (over 14% v/v) should have not influenced judges preferences and probably reflects the influence of climate change [22,23]. On the contrary, the steady increase in residual sugar concentrations influences wine acceptance favorably [24]. Knowing that sweetness was shown to be preferred by novices [24], it seems that OIV methodology tends to represent their preferences.…”

Section: Evolution Of the Characteristics Of "Great Gold" Awarded Winesmentioning

confidence: 99%

Section: Evolution Of the Characteristics Of "Great Gold" Awarded Winesmentioning

confidence: 99%

“…On the contrary, the steady increase in residual sugar concentrations influences wine acceptance favorably [24]. Knowing that sweetness was shown to be preferred by novices [24], it seems that OIV methodology tends to represent their preferences. Accordingly, these most prized wines were characterized by deep red color, intense smell with oak related notes, sweet taste, and non-aggressive mouth-feel, as retrieved from tasting notes generated during the competition.…”

Section: Evolution Of the Characteristics Of "Great Gold" Awarded Winesmentioning

confidence: 99%

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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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Section: Evolution Of the Characteristics Of "Great Gold" Awarded Winesmentioning

confidence: 99%

Section: Evolution Of the Characteristics Of "Great Gold" Awarded Winesmentioning

confidence: 99%

Section: Evolution Of the Characteristics Of "Great Gold" Awarded Winesmentioning

confidence: 99%

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

2016

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“…Blackman and coworkers examined sweetness tolerance in wine and found evidence for segmentation among novice wine consumers, experienced wine consumers, and wine experts. They also found that added sweetness was preferred at lower levels and became less tolerated at higher levels, applying this method to a situation where the added ingredient was not strictly objectionable (Blackman, Saliba, & Schmidtke, 2010). …”

Section: Introductionmentioning

confidence: 99%

Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk

Bakke

Shehan

2016

Food Quality and Preference

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Fat is an important source of both pleasure and calories in the diet. Dairy products are a major source of fat in the diet, and understanding preferences for fat in fluid milk can potentially inform efforts to change fat consumption patterns or optimize consumer products. Here, patterns of preference for fat in milk were determined in the laboratory among 100 free living adults using rejection thresholds. Participants also answered questions relating to their health concerns, the type of fluid milk typically consumed, and their declared preference for type of milk (in terms of fat level). When revealed preferences in blind tasting were stratified by these measures, we observed striking differences in the preferred level of fat in milk. These data indicate a non-trivial number of consumers who prefer low-fat milk to full fat milk, a pattern that would have been overshadowed by the use of a group mean. While it is widely assumed and claimed that increasing fat content in fluid milk universally increases palatability, present data demonstrate this is not true for a segment of the population. These results underscore the need to go look beyond group means to understand individual differences in food preference.

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“…Daillant-Spinnler et al (1996) examined how flavor changes consumption choices of apples and concluded that some consumers preferred sweet and hard apples and some preferred acidic and juicy apples. Blackman et al (2010) examined taste preference for wine products and found that experienced consumers preferred wine with less sweetness and new consumers favored wine with more sweetness. Though information is limited to understand Chinese consumers' preference for sweetness, information about Asian consumers sweetness preference is available.…”

Section: Methodsmentioning

confidence: 99%

Country of origin and willingness to pay for pistachios: a chinese case

Wang

2014

Agric Econ

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Using 360 questionnaire data collected in Beijing, China, this study examines consumers' acceptance and willingness to pay (WTP) for pistachios produced in China, California and Turkey. The impact of country of origin (COO), price, flavor, package size and package type was analyzed. A conditional logit model shows that consumers are willing to pay a statistically significant premium for California and Chinese pistachio, but the Turkish pistachio is less preferred. Using a mixed logit model to estimate the income effect, this study shows that wealthier consumers tend to purchase California pistachio. The marginal effect shows that every 1% increase in income will result in a 1.2% increase in the probability of purchasing California pistachio. However, the purchase of Chinese pistachio does not depend on income. Price and COO are the two most influential attributes and package size and type are the two least important attributes to change derived utility.

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Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines

Cited by 54 publications

References 27 publications

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

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

Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk

Country of origin and willingness to pay for pistachios: a chinese case

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