Perceived minerality in Sauvignon wines: influence of culture and perception mode
| Autor: | Dominique Valentin, Claire Grose, Dominique Peyron, Wendy V. Parr, Jordi Ballester |
|---|---|
| Přispěvatelé: | AGLS Faculty, Lincoln University, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université de Bourgogne (UB), Plant and Food Research, Marlborough Wine Research Centre, AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, New Zealand Winegrowers, NZ Ministry for Science and Innovation, Pemod Ricard NZ, Pernod Ricard Centre of Research, Paris, France, Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), Université de Bourgogne ( UB ), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Wine
Minerality Nutrition and Dietetics Sensory [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition Taste (sociology) media_common.quotation_subject digestive oral and skin physiology Culture Sauvignon blanc food and beverages [SHS.ANTHRO-SE]Humanities and Social Sciences/Social Anthropology and ethnology Mode (music) [ SHS.ANTHRO-SE ] Humanities and Social Sciences/Social Anthropology and ethnology Perception Cultural diversity Wine tasting Psychology Social psychology [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science media_common |
| Zdroj: | Food Quality and Preference Food Quality and Preference, Elsevier, 2015, 41, pp.121-132. ⟨10.1016/j.foodqual.2014.12.001⟩ Food Quality and Preference, Elsevier, 2015, 41, pp.121-132. 〈10.1016/j.foodqual.2014.12.001〉 |
| ISSN: | 0950-3293 |
| Popis: | Description of wine in terms of perceived mineral character has become common practice in recent decades. The major aim of our study was to investigate cultural differences in perception of minerality in wines from France and New Zealand, these countries having very different wine-production histories. A second aim was to investigate influence of perception mode on perceived mineral character in wine to gain increased understanding of the metaphorical descriptor “mineral” as applied to wine chemosensory attributes. Thirty-two French and 31 New Zealand wine professionals evaluated 16 wines (8 French; 8 New Zealand) under three conditions: orthonasal olfaction; global (orthonasal and retronasal olfaction; taste; other palate sensations); and nose-clip (taste and palate sensations only). Results demonstrated that both French and New Zealand participants reported minerality to be perceived via all three perception modes. In terms of culture, similarities and differences were both observed in terms of quantitative judgments of minerality, and in terms of the wine attributes perceived as related to minerality. Cross-cultural differences were particularly evident in the global condition. Results are described in terms of cognitive processing of metaphorical terms employed to label perceived wine attributes. |
| Databáze: | OpenAIRE |
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