Supplemental Material for Wine Experts’ Recognition of Wine Odors Is Not Verbally Mediated

Keyword(s):  
2019 ◽  
Vol 31 (4) ◽  
pp. 602-617 ◽  
Author(s):  
Erika Hlédik ◽  
Dávid Harsányi

Purpose Hungarian wine culture has been developing steadily over the past decades. The number of wineries offering quality wine is growing as consumer interest in quality consumption increases. The purpose of this paper is to study the segmentation of the Hungarian wine consumers based on their purchase habits and preferences to identify how this shift towards quality consumption is represented in these segments. Design/methodology/approach An online survey was conducted in Hungary. Nearly 28,000 consumers filled in the questionnaire. The TwoStep Cluster analysis could handle the large database and variables measured on different measurement scales. Findings The growing interest towards quality wine in the market is reflected in the study’s segmentation results. The large sample size made it possible to identify a special Hungarian wine consumer group, which has different buying habits than traditional wine consumer segments. Four segments were evolved: ordinary wine consumers, unsophisticated wine consumers, wealthy wine-experts and open-minded consumers. The last two segments seem to be the most valuable groups for high-quality wine producers. Originality/value The sample size allowed a relatively novel segmentation, whereby the preferences and purchasing habits of smaller, high-quality wine consumer groups became measurable.


2009 ◽  
Vol 2 (4) ◽  
pp. 203-213 ◽  
Author(s):  
Jordi Ballester ◽  
Hervé Abdi ◽  
Jennifer Langlois ◽  
Dominique Peyron ◽  
Dominique Valentin
Keyword(s):  

Subject The impact of Brexit on the UK agricultural and food and drink sectors. Significance Agriculture and the food and drink sector will be among those industries most affected by Prime Minister Theresa May’s decision to pursue a ‘hard’ Brexit. It is uncertain to what extent domestic agricultural policies will replace the support and funding mechanisms of the EU. The food and drink sector will have to adjust to the possibility of future tariffs. Impacts Scottish independence would hit the drink sector, with Scotch whisky alone accounting for almost one-quarter of UK food and drink exports. The burgeoning UK wine industry could be damaged if the informal knowledge transfer from French wine experts slows down. The United Kingdom and the EU will need to cooperate on the issue of access arrangements for fishing.


2006 ◽  
Vol 17 (6) ◽  
pp. 429-444 ◽  
Author(s):  
François Sauvageot ◽  
Isabel Urdapilleta ◽  
Dominique Peyron
Keyword(s):  

Neuroenology ◽  
2016 ◽  
pp. 157-161
Author(s):  
Gordon M. Shepherd

In this chapter we summarize an in depth analysis by two Bordeaux professors of enology of the methods that wine experts use to describe so many fragrances in wine. They studied the wine descriptions of thousands of wines by four wine experts to test the hypothesis that each used terms that might have some similar principles. The result was that they actually used a diversity of terms reflecting reflecting the distinct cognitive associations of each expert. The authors conclude that the main criterion for judging a wine for the experts was simple: was it “good” or not!


Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 46
Author(s):  
Angelica Iobbi ◽  
Elizabeth Tomasino

Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.


2012 ◽  
Vol 5 (2) ◽  
pp. 205-213 ◽  
Author(s):  
S. Tempere ◽  
E. Cuzange ◽  
J. C. Bougeant ◽  
G. de Revel ◽  
G. Sicard

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