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Consumer and Product Characteristics Driving Wine Appreciation
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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 (30 June 2021) | Viewed by 19030

Special Issue Editors

Dr. Maria-Pilar Saenz-Navajas

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Guest Editor
Laboratorio de Análisis del Aroma, Sabor y Enología. Instituto de Ciencias de la Vid y del Vino (ICVV-GR-CSIC-UR), 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

E-Mail Website
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, Zaragoza, Spain
Interests: aroma and flavor analysis; sensory analysis; oxidation; bioactive compounds; pressurized green solvents; food by-products; chromatography; mass spectrometry; analytical chemistry; metabolomics
Special Issues, Collections and Topics in MDPI journals

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 submissions that pass pre-check are 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 semimonthly 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 2900 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 (5 papers)

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Research

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14 pages, 954 KiB  
Article
Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins
by Almudena Marrufo-Curtido, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, Vicente Ferreira, Mónica Bueno and Ana Escudero
Foods 2021, 10(8), 1711; https://doi.org/10.3390/foods10081711 - 23 Jul 2021
Cited by 7 | Viewed by 1902
Abstract
The orthonasal quality of two synthetic contexts of wine (young wine and oaked wine) spiked with six different levels of the Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, 3-methylbutanal, methional and phenylacetaldehyde) was evaluated by a panel of wine experts. The aldehyde levels simulated the concentrations [...] Read more.
The orthonasal quality of two synthetic contexts of wine (young wine and oaked wine) spiked with six different levels of the Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, 3-methylbutanal, methional and phenylacetaldehyde) was evaluated by a panel of wine experts. The aldehyde levels simulated the concentrations present in wines protected from oxidation during production and storage and after severe oxidation. Significant quality detriments were observed at concentrations of 13 µg/L of methional, 49 µg/L of phenylacetaldehyde, 17 µg/L of isobutyraldehyde, 12 µg/L of 2-methylbutanal and 24 µg/L of 3-methylbutanal. The presence of these levels of aldehyde concentrations induced the reduction of fruitiness in young wines and of woody notes in oaked wines as well as the appearance of the typical attributes that define wine oxidation. More than 75% of recently opened commercial wines contain total levels of Strecker aldehydes higher than those, however their effect is not always noticeable as they are forming inodorous adducts with SO2. Nevertheless, this content is a potential risk for the shelf life of the wine, as once SO2 is depleted, these aldehydes could release back into their odour-active forms. Thus, in order to reduce the presence of Strecker aldehydes, eight different resins were studied (two scavengers, four mixed-mode anion exchange and two pure anion exchange) in white wine at two levels of SO2. After 24-h contact, the mixed mode Strata X-A resin was able to significantly reduce aldehydes’ percentages: between 11% for isobutyraldehyde and 86% for phenylacetaldehyde. On the other hand, wine colour was affected and therefore the applicability of the treatment should be further studied. However, this work can be considered a starting point to solve the technological challenge involved in the elimination of aldehydes from wine. Full article
(This article belongs to the Special Issue Consumer and Product Characteristics Driving Wine Appreciation)
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19 pages, 1971 KiB  
Article
The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison
by Dominique Valentin, Carlo Valente, Jordi Ballester, Ronan Symoneaux, Ina Smith, Florian F. Bauer and Helene Nieuwoudt
Foods 2021, 10(8), 1710; https://doi.org/10.3390/foods10081710 - 23 Jul 2021
Cited by 11 | Viewed by 3314
Abstract
Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers’ Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate [...] Read more.
Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers’ Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate the role of origin in the construction of the representation. We used the theoretical framework of social representation to compare South African (SA) and French consumers’ representations via a word association task. The results indicated that SA representations are dominated by consumers’ experience of the wine (sensory and emotional dimensions), whereas French representations are dominated by the wine itself, in particular its origin and mode of consumption. The second objective was to evaluate the effect of origin on wine categorization in two conditions: with and without information concerning the two geographical origins of the samples. Results showed that providing information on the origin of the wines affected French participants more than SA participants. In both conditions, the groups of wines formed in the sorting tasks by SA participants were based on sensory descriptors and appeared not to be impacted by the information on origin. In contrast, providing information on the origin of the wines to French participants led to an increased use of the words “Loire”, “South Africa” and “familiar” suggesting a different sorting strategy more deliberately based on the origin of the wines. Our findings have important implications for the marketing and export activities within the wine industry. Full article
(This article belongs to the Special Issue Consumer and Product Characteristics Driving Wine Appreciation)
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17 pages, 2271 KiB  
Article
Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines
by Jeanne Brand, Valeria Panzeri and Astrid Buica
Foods 2020, 9(6), 805; https://doi.org/10.3390/foods9060805 - 18 Jun 2020
Cited by 10 | Viewed by 2893
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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19 pages, 1139 KiB  
Article
Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines
by Lira Souza Gonzaga, Dimitra L. Capone, Susan E.P. Bastian, Lukas Danner and David W. Jeffery
Foods 2019, 8(12), 691; https://doi.org/10.3390/foods8120691 - 17 Dec 2019
Cited by 21 | Viewed by 6414
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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19 pages, 3167 KiB  
Review
A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma
by Vicente Ferreira, Arancha de-la-Fuente-Blanco and María-Pilar Sáenz-Navajas
Foods 2021, 10(7), 1627; https://doi.org/10.3390/foods10071627 - 14 Jul 2021
Cited by 14 | Viewed by 3661
Abstract
Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of [...] Read more.
Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions. Full article
(This article belongs to the Special Issue Consumer and Product Characteristics Driving Wine Appreciation)
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