Wine complexity: An empirical investigation

Authentication of selected white wines by geographical origin using ICP spectrometric and chemometric analysis

An important aspect of assessing the authenticity of wines is its geographical origin. The aim of the work is to authenticate by geographical origin according to the data of the ICP-spectrometric and chemometric analysis of elemental "images" of wines produced from white grape varieties Chardonnay, Riesling and Muscat grown in four regions of the Krasnodar Territory, Russia. The difference in the contents of Al, Ba, Ca and Rb in wines was found depending on the variety, and Al, Ba, Rb, Fe, Li, Sr - depending on the region of grape growth. Different models of the experimental data processing were used for attribution of the produced varieties of wine to the area of the grape's growth. The criterion for the quality of the constructed models was the accuracy of the attribution of a wine variety to the area of the grape's growth (%). Analysis of the elemental analysis data of 153 wine samples showed that in terms of attribution accuracy, automated neural networks (100 %) are preferred among machine learning methods, followed by support vector machines (98.69 %) and general discriminant analysis (94.77 %). The applied mathematical models enabled the revealing of the cluster structure of the analyzed wine varieties and their attribution to the area of a grape growth with high accuracy. Sr, Li and Fe concentrations in wines were found as the dominating predictors in the constructed models for definition of the geographical origin of wines. The combination of ICP-spectrometric analysis data with the capabilities of statistical modeling of machine learning methods focused on large-dimensional data made it possible to successfully solve small-dimensional problems of the definition of the geographical origin of wines by their elemental composition and variety.

Sniffing out meaning: Chemosensory and semantic neural network changes in sommeliers

Wine tasting is a very complex process that integrates a combination of sensation, language, and memory. Taste and smell provide perceptual information that, together with the semantic narrative that converts flavor into words, seem to be processed differently between sommeliers and naïve wine consumers. We investigate whether sommeliers' wine experience shapes only chemosensory processing, as has been previously demonstrated, or if it also modulates the way in which the taste and olfactory circuits interact with the semantic network. Combining diffusion-weighted images and fMRI (activation and connectivity) we investigated whether brain response to tasting wine differs between sommeliers and nonexperts (1) in the sensory neural circuits representing flavor and/or (2) in the neural circuits for language and memory. We demonstrate that training in wine tasting shapes the microstructure of the left and right superior longitudinal fasciculus. Using mediation analysis, we showed that the experience modulates the relationship between fractional anisotropy and behavior: the higher the fractional anisotropy the higher the capacity to recognize wine complexity. In addition, we found functional differences between sommeliers and naïve consumers affecting the flavor sensory circuit, but also regions involved in semantic operations. The former reflects a capacity for differential sensory processing, while the latter reflects sommeliers' ability to attend to relevant sensory inputs and translate them into complex verbal descriptions. The enhanced synchronization between these apparently independent circuits suggests that sommeliers integrated these descriptions with previous semantic knowledge to optimize their capacity to distinguish between subtle differences in the qualitative character of the wine.

Enhancing the design of wine labels

Introduction

The knowledge accrued through research in the domain of crossmodal correspondences has had a significant influence on a diverse array of disciplines, including behavioral studies, neuroscience, computational modeling, and notably, marketing, with the objective of aligning sensory experiences to help shape patterns of consumer behavior. A study is reported that explores the extension of these principles to the communication of products having a notably complex sensory profile, specifically within the context of wine. The central aim of the project is to explore the feasibility of using crossmodal communication as a strategic tool to augment the congruence between the consumers' multisensory expectations and their sensory experiences. For consumers venturing into the realm of wine selection without the advantage of prior tasting experience, it is of paramount importance to possess a robust understanding of the mandated information. This encompasses critical elements such as the wine's origin, grape varietal(s) used, geographical indications, producer qualifications, and the potential implications of these factors on the final wine product. This level of comprehension stands as a necessary prerequisite, enabling these consumers to make informed choices that align with their preferences, even in the absence of previous sensory encounters. Nonetheless, semiotic investigations underscore the significance attributed to symbolic components such as signs, logos, colors, gestures, and linguistic cues. Research from the field performing multisensory studies, presents a counterpoint to prevailing communication paradigms, advocating for a heightened incorporation of metaphors, analogies, symbols, metonymies, and allegories. This alternative approach aims to enhance the efficacy of communication strategies, offering a more profound and evocative means of conveying intricate messages on a more holistic level.

Methods

A questionnaire was sent to a specific group of engaged wine consumers (n = 329). Besides questions regarding demographics, purchase behavior, and consumption behavior, the questionnaire included examples of multisensory communication through a selection of symbols, as well as alternative wine information.

Results

The results showed significant correlations between demographics, consumption behavior, and attitudes toward the tested multisensory symbols and alternative information, thus helping to gain a better understanding of the sensory properties that should be communicated on wine labels.

Discussion

The findings reported here highlight the effectiveness of visual crossmodal communication as a promising pathway capable of skillfully capturing consumer attributes, conveying multisensory experiences, and portraying the comprehensive timeline of taste evolution. As a result, it assumes a pivotal role as a communicative tool for intricate consumables, like wine, functioning at the crossroads of visual and sensory dimensions.

Climate Change Effects on Grapevine Physiology and Biochemistry: Benefits and Challenges of High Altitude as an Adaptation Strategy

Grapevine berry quality for winemaking depends on complex and dynamic relationships between the plant and the environment. Winemakers around the world are demanding a better understanding of the factors that influence berry growth and development. In the last decades, an increment in air temperature, CO₂ concentration and dryness occurred in wine-producing regions, affecting the physiology and the biochemistry of grapevines, and by consequence the berry quality. The scientific community mostly agrees in a further raise as a result of climate change during the rest of the century. As a consequence, areas most suitable for viticulture are likely to shift into higher altitudes where mean temperatures are suitable for grape cultivation. High altitude can be defined as the minimum altitude at which the grapevine growth and development are differentially affected. At these high altitudes, the environments are characterized by high thermal amplitudes and great solar radiations, especially ultraviolet-B (UV-B). This review summarizes the environmental contribution of global high altitude-related climatic variables to the grapevine physiology and wine composition, for a better evaluation of the possible establishment of vineyards at high altitude in climate change scenarios.

Determinants of Choice and Wine Consumption Behaviour: A Comparative Analysis between Two Counties of Romania

Wine, one of the world’s oldest and most popular beverages, has a distinct variety matching a diverse base of consumers worldwide. The study was conducted in two counties of Romania in order to identify consumers’ perception towards wine consumption, as well as the driving factors behind wine consumption and the decision process of choosing a certain type of wine. Thus, four factors were identified through principal component analysis: intrinsic cues and consumers’ experience, extrinsic cues and origin, notoriety and the label and package of the wine, correlating them with the socio-demographic characteristics of our respondents. It might be concluded that the intrinsic cues and consumer experience ranked highest among the priorities of the participants between 35 and 45 years old when choosing a certain type of wine. Additionally, notoriety was more valued by people with higher income, and people with experience in the domain inclined to pay more for a bottle of wine.

What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?

This narrative review examines the complex relationship that exists between the presence of specific configurations of volatile organic compounds (VOCs) in food and drink products and multisensory flavour perception. Advances in gas chromatography technology and mass spectrometry data analysis mean that it is easier than ever before to identify the unique chemical profile of a particular food or beverage item. Importantly, however, there is simply no one-to-one mapping between the presence of specific VOCs and the flavours that are perceived by the consumer. While the profile of VOCs in a particular product undoubtedly does tightly constrain the space of possible flavour experiences that a taster is likely to have, the gustatory and trigeminal components (i.e., sapid elements) in foods and beverages can also play a significant role in determining the actual flavour experience. Genetic differences add further variation to the range of multisensory flavour experiences that may be elicited by a given configuration of VOCs, while an individual’s prior tasting history has been shown to determine congruency relations (between olfaction and gustation) that, in turn, modulate the degree of oral referral, and ultimately flavour pleasantness, in the case of familiar foods and beverages.

Application of untargeted volatile profiling and data driven approaches in wine flavoromics research

Traditional flavor chemistry research usually makes use of targeted approaches by focusing on the detection and quantification of key flavor active metabolites that are present in food and beverages. In the last decade, flavoromics has emerged as an alternative to targeted methods where non-targeted and data driven approaches have been used to determine as many metabolites as possible with the aim to establish relationships among the chemical composition of foods and their sensory properties. Flavoromics has been successfully applied in wine research to gain more insights into the impact of a wide range of flavor active metabolites on wine quality. In this review, we aim to provide an overview of the applications of flavoromics approaches in wine research based on existing literature mainly by focusing on untargeted volatile profiling of wines and how this can be used as a powerful tool to generate novel insights. We highlight the fact that untargeted volatile profiling used in flavoromics approaches ultimately can assist the wine industry to produce different wine styles and to market existing wines appropriately based on consumer preference. In addition to summarizing the main steps involved in untargeted volatile profiling, we also provide an outlook about future perspectives and challenges of wine flavoromics research.

Data on the sensory evaluation of the dry red and white wines quality obtained by traditional technologies from European and hybrid grape varieties in the Krasnodar Territory, Russia

The analysis of data on the sensory evaluation of the quality of wines obtained using traditional technologies in the Krasnodar Territory, Russia, was carried out using the statistical ranking criteria - the Spearman and Kendall correlation coefficients, as well as the positional analysis - Cronbach's alpha. Data on the sensory evaluation of 60 samples of natural dry red and white wines are presented, among which 20 are white wines, 40 are red wines produced in 2010-2015. Eleven specialists aged between 32 and 66 years (the average age was 50 years; 4 females and 7 males) participated in the sensory evaluation procedure. All participants are considered experts in the field of wine, work in the wine industry and have professional experience in the field of sensory analysis. The results of the consistency study of expert evaluations, the reliability of the general score scale, as well as the analysis of the loyalty of experts in the wine quality assessment are presented in the article. The reliability of the proposed loyalty scale is shown, i.e., the scale of the sum of scores given by each expert in the evaluation of the quality of wines. The database on the sensory evaluation of the quality of wines, obtained for all wine samples using positional analysis, makes it possible to assess the contribution of each of the 60 wine samples to their ranking by mean scores. The data may be of interest to scientists and oenologists for the wine quality assessment.

Study of consistency of expert evaluations of wine sensory characteristics by positional analysis

Individual characteristics inherent in the expert, as well as their physical and psycho-emotional state subject to the influence of random, uncontrollable factors, contribute to subjectivity in the sensory evaluation of wines. With great variability of opinions, the final results of sensory evaluation may become doubtful. The presence of a random component in the sensory evaluation justifies the use of statistical methods for analyzing the consistency of expert evaluations. Along with Spearman's correlation coefficients and Kendall matching, Cronbach alpha criterion was used to assess the consistency of expert opinions. The advantages of positional analysis have been discussed – Cronbach's alpha criterion is calculated not by the rank of expert points, but by the initial point scale considering its variability; it allows to evaluate the contribution of each expert to the consistency of expert evaluations, as well as the reliability of the total scale of points set for each wine sample. Based on the data analysis from sensory evaluation of the quality of dry red and white wines of Russian production, the results of the consistency study of expert evaluations as well as the reliability of the total score scale have been presented. What is more, analysis of the “loyalty” of experts in evaluating the quality of wines has been performed.

Sensorial and Volatile Analysis of Wines Made from Partially Dehydrated Grapes: An Ontario Case Study

Winemaking in cool climate viticultural areas can pose challenges due to difficulties in achieving optimal ripeness from climatic conditions that tend to vary vintage-to-vintage. To stabilize quality, the use of partially dehydrated grapes has been indicated as beneficial to the production of high-quality wine (“appassimento” style) despite climatic variation. Postharvest wine grape dehydration is a complex process that involves the concentration or formation of sugars, aromas, and flavours. One of the quality challenges facing appassimento style winemaking is elevated levels of undesirable oxidation compounds. The aim of this study was to characterize wines made from a local yeast isolate, Saccharomyces uvarum CN1, which demonstrates limited osmotolerance and may have application to this wine style, as it is a known lower producer of such compounds. Wines made with CN1 were compared to wines made with the accepted commercial standard, S. cerevisiae, EC1118. Fermentations (n = 24) were established at three target starting sugar concentrations from dehydrated Cabernet franc grapes (24.5, 26.0, and 27.5°Brix) and a control (21.5°Brix) and were assessed for volatile organic compound (VOC) composition via gas chromatography-mass spectrometry (GC-MS). Wines also underwent quantitative descriptive analysis to identify and quantify sensory attributes by a trained panel (n = 11). Results show that the wines fermented with the yeast isolate contain significant differences in the concentrations of VOCs in the wines. Sensorially, the wines differed in intensity for a number of attributes, including red fruit aroma, black fruit flavour, and length of finish both within Brix treatments and amongst yeast strains. The most important differentiating factor amongst these wines was the combination of yeast strain at the highest starting sugar concentration (27.5°Brix). These findings may assist winemakers by informing the yeast strain choice for optimizing appassimento style wine quality in cool climates.

Current Research Related to Wine Sensory Perception Since 2010

Due to socioeconomic changes, the demand for and interest in alcoholic beverages have recently been increasing. Among various alcoholic drinks, consumer preference for wine could be varied. It might be related with its complexity, as wine is known to have characteristics that are difficult to understand. Several factors, such as intrinsic or extrinsic factors interact to influence wine complexity and consumer perception. Many studies have been conducted to understand the complexity of wine, allowing deeper insight into its perception by consumers. Studies over the last decade on wine sensory perception using descriptive analysis and consumer tests were reviewed. Additionally, chemical analysis studies were included because flavor constituents information would contribute to a better understanding of sensory perception. Descriptive sensory analysis of wine was reviewed considering panels and flavor characterization for better understanding wine-related research. Several consumer studies regarding liking/preference, emotion, context, and extrinsic factors to understand consumer preference or perception were reviewed. Research on chemical constituents may affect consumer perception and is thus presented in this review. However, most of the research was focused on a narrow range of wine, thus is missing overall wine category evaluations. Furthermore, evaluations were mainly in wine-producing countries, resulting in limited understanding of an emergent market. This review will help guide wine researchers and industry by providing information on factors influencing consumer wine perception.

Wine psychology: basic & applied

Basic cognitive research can help to explain our response to wine, and the myriad factors that affect it. Wine is a complex, culture-laden, multisensory stimulus, and our perception/experience of its properties is influenced by everything from the packaging in which it is presented through the glassware in which it is served and evaluated. A growing body of experiential wine research now demonstrates that a number of contextual factors, including everything from the colour of the ambient lighting through to background music can exert a profound, and in some cases predictable, influence over the tasting experience. Sonic seasoning - that is, the matching of music or soundscapes with specific wines in order to accentuate or draw attention to certain qualities/attributes in the wine, such as sweetness, length, or body, also represents a rapidly growing area of empirical study. While such multisensory, experiential wine research undoubtedly has a number of practical applications, it also provides insights concerning multisensory perception that are relevant to basic scientists. Furthermore, the findings of the wine research are also often relevant to those marketers interested in understanding how the consumers' perception of any other food or beverage product can potentially be modified.

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

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.

Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing Within and Between the Senses

This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in a dish, drink, or food product. Sometimes the result is fusion but, if one is not careful, the result can equally well be confusion instead. In fact, blending, mixing, fusion, and flavour pairing all provide relevant examples of how the elements in a carefully-crafted multi-element tasting experience may be combined. While the aim is sometimes to obscure the relative contributions of the various elements to the mix (as in the case of blending), at other times, consumers/tasters are explicitly encouraged to contemplate/perceive the nature of the relationship between the contributing elements instead (e.g., as in the case of flavour pairing). There has been a noticeable surge in both popular and commercial interest in fusion foods and flavour pairing in recent years, and various of the 'rules' that have been put forward to help explain the successful combination of the elements in such food and/or beverage experiences are discussed. In the second part of the review, I examine the pairing of flavour stimuli with music/soundscapes, in the emerging field of 'sonic seasoning'. I suggest that the various perceptual pairing principles/outcomes identified when flavours are paired deliberately can also be meaningfully extended to provide a coherent framework when it comes to categorizing the ways in which what we hear can influence our flavour experiences, both in terms of the sensory-discriminative and hedonic response.

On the Meaning(s) of Perceived Complexity in the Chemical Senses

Complexity is a term that is often invoked by those writing appreciatively about the taste, aroma/bouquet, and/or flavor of food and drink. Typically, the term is used as though everyone knows what is being talked about. Rarely is any explanation given, and the discussion soon moves on to other topics. However, oftentimes it is not at all clear what, exactly, is being referred to. A number of possibilities are outlined here, including physical complexity at the level of individual molecules, at the level of combinations of molecules giving rise to a specific flavor profile (e.g., as in a glass of quality wine or a cup of specialty coffee), at the level of combinations of distinct ingredients/elements (e.g., as when composing a particularly intricate dish in a high-end restaurant, say, or when pairing food with wine), and/or the number of stimuli/steps involved in the process of creation. Of course, people might also be referring to some aspect of their perceptual experience, and one of the intriguing questions in this space concerns the nature of the relationship(s) between these different ways of conceptualizing complexity in the chemical senses. However, given that physical/chemical and perceived complexity so often diverge, we argue that it is the latter notion, or rather inferred complexity, that is the most relevant when it comes to the chemical senses. Finally, we look at the role of expertise and review the evidence suggesting that inferred complexity can emerge either from a unitary taste experience that is judged to be complex, or from a tasting experience having multiple individuable elements.

Comparison between sensory evaluation and SPME GC-MS in Brazilian's sparkling wines

Looking for understand which is the profile aromatic's complexity in Brazilian's sparkling wines, this study's objective was to evaluate 5 samples of commercial sparkling wines by sensory analysis, and also by a gas chromatography (GC), and mass spectrometry (MS). At the sensory analysis, in Brazil's panel, from a total of 5 sparkling samples, were made 155 determinations of aromas found at wines, with 31 distinct descriptors. The same process was realized at the Italian's panel, and at this time we found 188 determinations of aromas from all the 5 sparkling's samples, with 31 distinct descriptors. For the volatile compounds analysis the gas chromatography-mass spectrometry (GC-MS) identified 26 compounds, the most of them have a fruity characteristic. This study demonstrated the Brazilian's sparkling wines have a profile fruity and floral, with maturation notes.

Complexity on the Menu and in the Meal

Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink experiences nor are they all necessarily perceptible within the tasting experience (either in the moment or over time). Consequently, the consumer often needs to infer the complexity of a tasting experience that is unlikely to be perceptible (in its entirety) in the moment. This paper outlines a number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience.