Next Article in Journal
Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines
Next Article in Special Issue
Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance
Previous Article in Journal
Perception and Description of Premium Beers by Panels with Different Degrees of Product Expertise
Article Menu

Export Article

Open AccessArticle
Beverages 2016, 2(1), 6; doi:10.3390/beverages2010006

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

Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia (ISA), University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editor: Laura Vázquez-Araújo
Received: 19 December 2015 / Revised: 15 February 2016 / Accepted: 19 February 2016 / Published: 1 March 2016
(This article belongs to the Special Issue Fruit Beverages: Sensory Evaluation and Consumer Acceptance)
View Full-Text   |   Download PDF [949 KB, uploaded 1 March 2016]   |  

Abstract

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. View Full-Text
Keywords: wine tasting; emotional responses; consumer research; wine challenges; wine styles; OIV tasting sheet wine tasting; emotional responses; consumer research; wine challenges; wine styles; OIV tasting sheet
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Supplementary material

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Loureiro, V.; Brasil, R.; Malfeito-Ferreira, M. A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles. Beverages 2016, 2, 6.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top