“…Thirty-nine wine professionals and 30 wine consumers participated in interviews aimed at inducing verbal responses concerning their representations of (i) wine complexity in general, (ii) wine complexity in relation to white wine with perceived ageing ability, and (iii) wine complexity in relation to red wine with perceived ageing ability. The verbal data were analysed with the textual data analysis software ALCESTE (Reinert, 1983(Reinert, , 1986(Reinert, , 2001(Reinert, , 2008. Results showed that wine professionals as a group tended to represent complexity in wine in terms of extrinsic factors such as oenological processes (e.g., lees stirring; use of oak) and terroir variables (e.g., soil; viticulture: see Moran, 2006).…”