Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses

Abstract

The conventional method for the sensory evaluation of wine is based on visual, olfactory and gustatory perceptions described by a domain-specific language. This is a complex task, requiring extensive training, which is not feasible from a consumer perspective. The objective of this study was to apply a wine tasting sheet, including sensory and emotional responses, to simplify the recognition of fine white wines by consumers. First, a panel of 15 semi-trained judges evaluated eight sensory attributes through Optimized Descriptive Profile (ODP) methodology. Then, a group of 104 consumers evaluated five white wines with different sensory characteristics using an improved emotional wine tasting sheet. The emotions and sensations most frequently associated with white wines were obtained through the Check-All-That-Apply (CATA) approach. The eight sensory attributes were significant (p-value < 0.05) in the distinction of wines by the ODP. Likewise, the distinction of the wines also provided significant differences in all the emotional and sensory attributes (p-value < 0.05). The different wine styles could be distinguished by Principal Component Analysis (PCA) using the semi-trained judges or the consumer responses. The highest score in the "global evaluation" was given to two young, fruity wines characterized by high aromatic "initial impression". The two fine wines, including a 2004 Burgundy Pouilly-Fuissé, were the lowest rated in "initial impression" and "global evaluation", although they were considered by the consumers among the most complex and persistent. These wines were also most frequently associated with unpleasant emotions by the CATA test. The recognition of these fine wine attributes and their incongruity with emotional responses can be used in a rapid way by professionals to explain the different wine styles to consumers.

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

“…Archestratus says: "if you do not know it, the first time you taste it you may think better than that from Lesbos, but if you continue drinking you will find it much inferior" [84]. Just like the present attractive wines of international commercial style that have both no flavor persistence and a deceiving finish [99]. Archestratus understands that wine changes during consumption and continues to criticize those who mock the Lesbos quality and others who only praise the goods of their region [84], anticipating what is now described as ethnocentrism or neophobia [100].…”

“…Yellow straw colour with brownish hue, sourness, saltiness, aging bouquet without fruitiness, and wrongly associated to oxidation [99,105] Ancestral Greek and Roman old white wines, classical aged white wines [5,63] Aged sweet fine wines Amber colours, nutty flavours, overt sweetness, occasional ethyl acetate [106,107] Ancestral Greek and Roman sweet wines from withered grapes [78,108] White wines with grape maceration (e.g., clay jar, orange wines)…”

Sensory and Volatile Flavor Analysis of Beverages

“…Two international research groups, with the participation of Professor Malfeito-Ferreira from Portugal and his co-workers from Brazil, proposed two fascinating articles, where consumers and emotional responses were the main themes. Souza-Coutinho et al [ 8 ] developed a wine tasting sheet, including sensory and emotional responses, to simplify the recognition of fine white wines by consumers. A group of 104 consumers evaluated five white wines with different sensory characteristics using an improved emotional wine tasting sheet.…”