Next Article in Journal
Impact of Copper Fungicide Use in Hop Production on the Total Metal Content and Stability of Wort and Dry-Hopped Beer
Next Article in Special Issue
Wide World of Beverage Research: Reviews of Current Topics
Previous Article in Journal
B-Vitamins Determination in Donkey Milk
Previous Article in Special Issue
Musty and Moldy Taint in Wines: A Review
Review

Current Research Related to Wine Sensory Perception Since 2010

by 1 and 2,*
1
Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea
2
Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, Busan 46241, Korea
*
Author to whom correspondence should be addressed.
Beverages 2020, 6(3), 47; https://doi.org/10.3390/beverages6030047
Received: 14 February 2020 / Revised: 23 June 2020 / Accepted: 10 July 2020 / Published: 27 July 2020
(This article belongs to the Special Issue Wide World of Beverage Research: Reviews of Current Topics)
Due to socioeconomic changes, the demand for and interest in alcoholic beverages have recently been increasing. Among various alcoholic drinks, consumer preference for wine could be varied. It might be related with its complexity, as wine is known to have characteristics that are difficult to understand. Several factors, such as intrinsic or extrinsic factors interact to influence wine complexity and consumer perception. Many studies have been conducted to understand the complexity of wine, allowing deeper insight into its perception by consumers. Studies over the last decade on wine sensory perception using descriptive analysis and consumer tests were reviewed. Additionally, chemical analysis studies were included because flavor constituents information would contribute to a better understanding of sensory perception. Descriptive sensory analysis of wine was reviewed considering panels and flavor characterization for better understanding wine-related research. Several consumer studies regarding liking/preference, emotion, context, and extrinsic factors to understand consumer preference or perception were reviewed. Research on chemical constituents may affect consumer perception and is thus presented in this review. However, most of the research was focused on a narrow range of wine, thus is missing overall wine category evaluations. Furthermore, evaluations were mainly in wine-producing countries, resulting in limited understanding of an emergent market. This review will help guide wine researchers and industry by providing information on factors influencing consumer wine perception. View Full-Text
Keywords: wine; sensory evaluation; complexity; descriptive analysis; consumer; chemical analysis wine; sensory evaluation; complexity; descriptive analysis; consumer; chemical analysis
MDPI and ACS Style

Yang, J.; Lee, J. Current Research Related to Wine Sensory Perception Since 2010. Beverages 2020, 6, 47. https://doi.org/10.3390/beverages6030047

AMA Style

Yang J, Lee J. Current Research Related to Wine Sensory Perception Since 2010. Beverages. 2020; 6(3):47. https://doi.org/10.3390/beverages6030047

Chicago/Turabian Style

Yang, Jiyun, and Jeehyun Lee. 2020. "Current Research Related to Wine Sensory Perception Since 2010" Beverages 6, no. 3: 47. https://doi.org/10.3390/beverages6030047

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

Article Access Map by Country/Region

1
Back to TopTop