Special Issue "Consumer and Product Characteristics Driving Wine Appreciation"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (20 September 2020).

Special Issue Editors

Dr. Maria-Pilar Saenz-Navajas
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Guest Editor
Laboratorio de Análisis del Aroma y Enología. Departamento de Química Analítica. Instituto Agroalimentario de Aragón (UNIZAR-CITA) Facultad de Ciencias, Universidad de Zaragoza, Spain
Interests: Dr. María-Pilar Sáenz-Navajas is focused on the development of conceptual, instrumental, and methodological tools for the modelling of sensory properties of food systems from their content in senso-active molecules. This includes the isolation of sensory active fractions, the development of sensory methods, and the building mathematical models to understand the formation of flavor. Her research interests extend to disclosing the key factors driving wine quality perception and appreciation, which involve understanding the consumer experience at different levels: cognitive, sensory, and affective
Dr. Mónica Bueno
Website
Guest Editor
1. Laboratorio de Análisis del Aroma y Enología. Departamento de Química Analítica. Instituto Agroalimentario de Aragón (UNIZAR-CITA) Facultad de Ciencias, Universidad de Zaragoza, Zaragoza, Spain
2. Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Campus UAM, Madrid, Spain
Interests: Up to now, Dr. Mónica Bueno’s research has focused on analytical and food chemistry. In this sense, she has applied her knowledge in instrumental and sensory analysis to the study of oxidation-related compounds in different food matrices, including wine. Furthermore, she has also studied new bioactive compounds from food by-products, as well as their extraction and their subsequent chemical characterization

Special Issue Information

Dear Colleagues,

The consumption of wine has evolved from pleasure-seeking to covering nutritional necessities to being experience-oriented: the goal towards wine consumption is not functional but symbolic, as a desire for identity and distinction. Thus, wine not only nourishes but also signifies to the point that some authors have stated that we become what we eat or drink. In this context, understanding wine appreciation and consumer experience involves the study of the product itself, with its intrinsic (i.e., flavour) and extrinsic (i.e., characteristics of the product that can be evaluated without tasting the wine such as bottle design, information on the label or back label, etc.) characteristics, and its interaction with both the consumption context and consumer factors at different levels (cognitive, sensory, and emotional). Thus, an understanding of wine appreciation requires a multidisciplinary approach, requiring a combination of expertise in flavour chemistry and sensory, consumer, and psychology sciences. In this context, this Special Issue, which focuses on wine and grape properties, is aimed at increasing the understanding of the factors promoting wine appreciation, and thus providing the wine industry with objective tools to improve consumer experience.

Original research papers and review articles related to but not limited to the following topics are welcome: the development of analytical methodologies to identify sensory-active compounds; chemical variables and mechanisms driving flavour; mathematical models that are able to predict the quality of grapes and wine from chemical and/or sensory variables; the development of sensory methods to characterise flavor properties; and contextual and consumer factors influencing consumption experience/appreciation including cognitive, sensory, and emotional factors.

Prof. Dr. Maria-Pilar Saenz-Navajas
Dr. Mónica Bueno
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wine
  • grape
  • quality
  • appreciation
  • flavor
  • consumers
  • emotions
  • context
  • cognitive constructs
  • sensory-active compounds

Published Papers (2 papers)

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Research

Open AccessArticle
Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines
Foods 2020, 9(6), 805; https://doi.org/10.3390/foods9060805 - 18 Jun 2020
Abstract
The aim of the study was to propose a methodology for the elucidation of sensory and chemical wine quality drivers. The winners of the 2018 Top 10 Chenin Blanc and Top 10 Pinotage challenges and additional lower scoring wines for each cultivar were [...] Read more.
The aim of the study was to propose a methodology for the elucidation of sensory and chemical wine quality drivers. The winners of the 2018 Top 10 Chenin Blanc and Top 10 Pinotage challenges and additional lower scoring wines for each cultivar were evaluated. The two sets underwent sensory profiling by Check-All-That-Apply (CATA) and a 20-point quality rating by industry experts in non-competition conditions and chemical fingerprinting by Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS). Data were submitted to Correspondence Analysis (CA) and Principal Component Analysis (PCA) for sensory and chemistry, respectively, from which the standardised deviates were correlated to quality scores to identify the quality drivers. The results illustrated the possibility to determine positive and negative sensory quality drivers (attributes), while the identification of drivers for chemistry (ions) was challenging due to the number of signals generated by the fingerprinting technique. The configurations of the sensory and chemical spaces were compared, but the similarities were relatively low as measured by Regression Vector (RV) coefficients, 0.437 and 0.505 for Pinotage and Chenin Blanc, respectively. The proposed methodology can also be used to explore the sensory space of wine sample sets with the added dimension of the quality drivers which, in turn, highlight the experts’ opinions on what makes a winning wine. Full article
(This article belongs to the Special Issue Consumer and Product Characteristics Driving Wine Appreciation)
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Open AccessArticle
Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines
Foods 2019, 8(12), 691; https://doi.org/10.3390/foods8120691 - 17 Dec 2019
Cited by 1
Abstract
Understanding the sensory attributes that explain the typicity of Australian Cabernet Sauvignon wines is essential for increasing value and growth of Australia’s reputation as a fine wine producer. Content analysis of 2598 web-based wine reviews from well-known wine writers, including tasting notes and [...] Read more.
Understanding the sensory attributes that explain the typicity of Australian Cabernet Sauvignon wines is essential for increasing value and growth of Australia’s reputation as a fine wine producer. Content analysis of 2598 web-based wine reviews from well-known wine writers, including tasting notes and scores, was used to gather information about the regional profiles of Australian Cabernet Sauvignon wines and to create selection criteria for further wine studies. In addition, a wine expert panel evaluated 84 commercial Cabernet Sauvignon wines from Coonawarra, Margaret River, Yarra Valley and Bordeaux, using freely chosen descriptions and overall quality scores. Using content analysis software, a sensory lexicon of descriptor categories was built and frequencies of each category for each region were computed. Distinction between the sensory profiles of the regions was achieved by correspondence analysis (CA) using online review and expert panellist data. Wine quality scores obtained from reviews and experts were converted into Australian wine show medal categories. CA of assigned medal and descriptor frequencies revealed the sensory attributes that appeared to drive medal-winning wines. Multiple factor analysis of frequencies from the reviews and expert panellists indicated agreement about descriptors that were associated with wines of low and high quality, with greater alignment at the lower end of the wine quality assessment scale. Full article
(This article belongs to the Special Issue Consumer and Product Characteristics Driving Wine Appreciation)
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