Virtual reality on wine tasting

In general, wines and their tasting environments are interrelated to constitute the overall sensory experience. Contextual factors such as the location, ambience temperature, humidity, and sound/lighting can affect the liking and preferences of consumers. Collectively, this contextual information is associated with the visual, auditory, olfactory, and gustatory dynamics of the stimuli. Contextual cues can shape the subsequent hedonic and emotional assessment, perception, purchase intention, and other related behaviours exhibited by consumers.

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Reading between the wines: what impact does caloric values have on consumers’ sensory perceptions of rosé wines?

In Nova Scotia, Canada, wine production has been increasing, yet little research has been done to identify and classify the sensory properties of Nova Scotia (NS) rosé wines. This post is about one study aimed to identify the attributes consumers use to describe NS rosé wine and to identify if presenting caloric labels on wine bottles would impact consumers’ sensory perception.

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Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters

The drivers of consumer acceptance concerning organic wines are not well understood. In particular, among wine professionals, there are anecdotal evidences claiming that consumers accept off-flavours that would not be tolerated if the wines were conventionally produced. In this post is summarized the results of a study aimed to shed further light on this issue by tasting blind wines of both types of production using a tasting panel comprised by experienced individuals of several nationalities.

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Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)

This post reports the development of a new strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes. It was possible to identify by GC-Olfactometry and GC–MS at least 30 different odorants including lipid derivatives, volatile phenols, vanillins, norisoprenoids, terpenes, bencenoids and 3-mercaptohexanol.

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