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Martínez-Navarro J, Sellers-Rubio R. Three decades of research on wine marketing. Heliyon 2024; 10:e30938. [PMID: 38774329 PMCID: PMC11107254 DOI: 10.1016/j.heliyon.2024.e30938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 03/14/2024] [Accepted: 05/08/2024] [Indexed: 05/24/2024] Open
Abstract
The goal of this study is to provide a comprehensive review of the academic research into wine marketing over the last three decades. Data from 1135 wine marketing-related research documents published 1990-2022 in the Web of Science and Scopus databases were employed. Using mainly co-word analysis and bibliographic coupling, the key themes of the discipline were identified. A longitudinal analysis identified the topic's evolution and current research trends. Results show that wine marketing research has grown sharply in recent years. From the pioneering studies that examined consumers' behaviours and wine price drivers, the discipline evolved to address burgeoning themes such as sustainability, social media (digital marketing) and wine tourism, which evidences the interest that academics have shown in enhancing knowledge in the area.
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Affiliation(s)
- Jesús Martínez-Navarro
- Department of Marketing, Faculty of Economics and Business, University of Alicante, Spain
| | - Ricardo Sellers-Rubio
- Department of Marketing, Faculty of Economics and Business, University of Alicante, Spain
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2
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Gălbău CȘ, Badea M, Gaman LE. Do Young Consumers Care about Antioxidant Benefits and Resveratrol and Caffeic Acid Consumption? Nutrients 2024; 16:1439. [PMID: 38794677 PMCID: PMC11123920 DOI: 10.3390/nu16101439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 05/06/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Resveratrol and caffeic acid are some of the most consumed antioxidants during the day, so their importance as sources and their benefits need to be evaluated and updated. This survey aimed not only to analyze whether young Romanian consumers are informed about the benefits of antioxidants in general, and resveratrol and caffeic acid in particular, but also to observe the degree of nutritional education of these participants. Young consumers know the concept of antioxidants relatively well; they managed to give examples of antioxidants and indicate their effects. The majority of those chosen drink wine and coffee, but many are unaware of their health advantages and antioxidant properties. Students are less familiar with the antioxidant chemicals resveratrol and caffeic acid. It is advised to have a thorough understanding of these significant antioxidants and their nutritional content as they are present in our regular diets, and further studies on different kinds of antioxidants are required to increase the awareness of people concerning their importance in daily life.
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Affiliation(s)
- Cristina Ștefania Gălbău
- Department of Fundamental, Prophylactic and Clinical Disciplines, Faculty of Medicine, Transilvania University of Brasov, 500036 Brașov, Romania;
- Research Center for Fundamental Research and Prevention Strategies in Medicine, Research and Development Institute of Transilvania University of Brasov, 500484 Brașov, Romania
| | - Mihaela Badea
- Department of Fundamental, Prophylactic and Clinical Disciplines, Faculty of Medicine, Transilvania University of Brasov, 500036 Brașov, Romania;
- Research Center for Fundamental Research and Prevention Strategies in Medicine, Research and Development Institute of Transilvania University of Brasov, 500484 Brașov, Romania
| | - Laura Elena Gaman
- Faculty of Medicine, “Carol Davila” University of Medicine and Pharmacy, 020021 Bucharest, Romania;
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3
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Malfeito-Ferreira M. Fine wine recognition and appreciation: It is time to change the paradigm of wine tasting. Food Res Int 2023; 174:113668. [PMID: 37981366 DOI: 10.1016/j.foodres.2023.113668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/31/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Wine quality maybe understood under two perspectives: (a) commercial quality, intended to satisfy overall consumers, and (b) fine wine quality, aimed at achieving a product with aesthetic value. The current food sensory techniques (e.g. Descriptive Analysis) have been successfully applied to develop wines accepted worldwide and characterized by pleasant sweetish flavours and smooth mouthfeel. On the contrary, these techniques are not suited to characterize fine wines given their dependence on sensory properties with aesthetic value. The conventional tasting approaches follow the sequence of vision, smell (orthonasal), taste and mouthfeel, ending by an overall evaluation. The sensory descriptors tend to be analytic (e.g. different aromas and tastes) or synthetic (e.g. body, structure) and the quality judgement is left for the final step. Some synthetic attributes may have an aesthetic significance (e.g. complexity, harmony, depth) and are more valued when the analytic or synthetic descriptors are highly praised (e.g. oakiness, silkiness, body, minerality). Consequently, these highly praised attributes are regarded as surrogates of fine wine quality. However, commercial wines are frequently judged of higher quality than fine wines irrespective of the taster expertise. We argue that the conventional sensory analysis sequence makes the overall evaluation secondary in relation to the previous analytical steps blurring the assessment of wine's aesthetic properties. Probably due to top-down processing, the initial evaluation of colour or flavours governs the final overall quality evaluation that may be inconsistently rated. Then, to promote the recognition of fine wines, tasting should begin by first acknowledging the aesthetic properties and only proceed to the analytical steps if necessary. A tasting method is proposed to consumer educational programs where emotional responses are used to explain the differences between commercial and fine wine styles. Furthermore, cultural aspects should be included to appreciate the wholeness of wine. Hopefully, this holistic perspective would turn wine appreciation more approachable and facilitate the recognition of fine wines among consumers, increasing their appreciation and enjoyment.
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Affiliation(s)
- Manuel Malfeito-Ferreira
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
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4
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Petriashvili A, Mach J, Štěbeták M, Prášilová M, Svoboda R, Navrátilová M, Beranová M, Veselá K, Hofman V, Němec O. The impact of climate change on the sustainability of wine production and the structure of its consumption in Czechia. Heliyon 2023; 9:e17882. [PMID: 37539305 PMCID: PMC10395292 DOI: 10.1016/j.heliyon.2023.e17882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 06/28/2023] [Accepted: 06/30/2023] [Indexed: 08/05/2023] Open
Abstract
Vine-growing for the production of wine constitutes one of the major areas of agriculture of Czechia, and in recent years it has been qualitatively improved. The purpose of this study is to express the effects of climate change on the structure of wine production and consumption in the Czech Republic in connection with the growing local popularity of white wine consumption. The current consumer preferences of wine consumers in the Czech Republic (characterized by the growing popularity of white wines) are not in line with the effects of future climate change associated with the assumption of growing vine varieties suitable for the production of red wines. The methodology of the following study is based especially on the evaluation of statistical data about vine growing and wine production of Czechia and a research investigation about consumers' preferences in the consumption of wines in Czechia. The effect of long-term climate change in the region are likely to lead to an increase in growing areas, especially in favour of vine varieties suitable for the production of red or rosé wines. The harvest of wine grapes, the hectare yield of grapes and the production of wine in Czechia do not show a significant development trend in the long-term time series of 2000-2019. Thus, in the future, the development of viticulture in Czechia will be influenced mainly by the location of the planted area of vineyards or the development of consumer habits and preferences.
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Affiliation(s)
- Aleksandre Petriashvili
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic, Czech Republic
| | - Jiří Mach
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic, Czech Republic
| | - Michal Štěbeták
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic, Czech Republic
| | - Marie Prášilová
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic, Czech Republic
| | - Roman Svoboda
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic, Czech Republic
| | - Miroslava Navrátilová
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic, Czech Republic
| | - Markéta Beranová
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic, Czech Republic
| | - Kamila Veselá
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic, Czech Republic
| | - Václav Hofman
- Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, Prague 6, Suchdol, 165 00, Czech Republic, Czech Republic
| | - Otakar Němec
- Faculty of Business Administration, Prague University of Economics and Business, Czech Republic, W. Churchill Sq. 4 130 67, Prague 3, Czech Republic
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Sgubin G, Swingedouw D, Mignot J, Gambetta GA, Bois B, Loukos H, Noël T, Pieri P, García de Cortázar‐Atauri I, Ollat N, van Leeuwen C. Non-linear loss of suitable wine regions over Europe in response to increasing global warming. GLOBAL CHANGE BIOLOGY 2023; 29:808-826. [PMID: 36376998 PMCID: PMC10100336 DOI: 10.1111/gcb.16493] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 09/13/2022] [Accepted: 09/30/2022] [Indexed: 05/31/2023]
Abstract
Evaluating the potential climatic suitability for premium wine production is crucial for adaptation planning in Europe. While new wine regions may emerge out of the traditional boundaries, most of the present-day renowned winemaking regions may be threatened by climate change. Here, we analyse the future evolution of the geography of wine production over Europe, through the definition of a novel climatic suitability indicator, which is calculated over the projected grapevine phenological phases to account for their possible contractions under global warming. Our approach consists in coupling six different de-biased downscaled climate projections under two different scenarios of global warming with four phenological models for different grapevine varieties. The resulting suitability indicator is based on fuzzy logic and is calculated over three main components measuring (i) the timing of the fruit physiological maturity, (ii) the risk of water stress and (iii) the risk of pests and diseases. The results demonstrate that the level of global warming largely determines the distribution of future wine regions. For a global temperature increase limited to 2°C above the pre-industrial level, the suitable areas over the traditional regions are reduced by about 4%/°C rise, while for higher levels of global warming, the rate of this loss increases up to 17%/°C. This is compensated by a gradual emergence of new wine regions out of the traditional boundaries. Moreover, we show that reallocating better-suited grapevine varieties to warmer conditions may be a viable adaptation measure to cope with the projected suitability loss over the traditional regions. However, the effectiveness of this strategy appears to decrease as the level of global warming increases. Overall, these findings suggest the existence of a safe limit below 2°C of global warming for the European winemaking sector, while adaptation might become far more challenging beyond this threshold.
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Affiliation(s)
- Giovanni Sgubin
- Environnements et Paléoenvironnements Océaniques et Continentaux (EPOC)—Université de BordeauxPessacFrance
| | - Didier Swingedouw
- Environnements et Paléoenvironnements Océaniques et Continentaux (EPOC)—Université de BordeauxPessacFrance
| | - Juliette Mignot
- LOCEAN LaboratoryInstitut Pierre Simon, Sorbonne Universités (SU/CNRS/IRD/MNHN)ParisFrance
| | | | - Benjamin Bois
- Centre de Recherches de ClimatologieUMR 6282 CNRS/UB Biogéosciences, Univ. Bourgogne‐Franche‐ComtéDijonFrance
| | | | | | - Philippe Pieri
- EGFV, Bordeaux Sciences Agro, INRAE, ISVV, Univ. BordeauxVillenave d'OrnonFrance
| | | | - Nathalie Ollat
- EGFV, Bordeaux Sciences Agro, INRAE, ISVV, Univ. BordeauxVillenave d'OrnonFrance
| | - Cornelis van Leeuwen
- EGFV, Bordeaux Sciences Agro, INRAE, ISVV, Univ. BordeauxVillenave d'OrnonFrance
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Effect of Hanseniaspora uvarum- Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines. Molecules 2022; 27:molecules27228097. [PMID: 36432199 PMCID: PMC9693173 DOI: 10.3390/molecules27228097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/23/2022] Open
Abstract
Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H. uvarum-Saccharomyces cerevisiae mixed fermentation was used to ferment Rosa roxburghii Tratt, blueberry fruit wine, and plum fruit wines using either a co-inoculated or a sequentially inoculated approach. The three fruit wines' volatile aroma characteristics were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the mixed inoculation of H. uvarum and S. cerevisiae reduced the alcoholic content of Kongxinli fruit wine. Moreover, H. uvarum-S. cerevisiae fermented Rosa roxburghii Tratt, blueberry, and plum fruit wines and further enriched their flavor compounds. The overall flavor characteristics of sequentially inoculated fruit wines differed significantly from those fermented with S. cerevisiae alone, although several similarities were also observed. Sequential inoculation of H. uvarum and S. cerevisiae positively affected the mellowness of the wine and achieved a better harmony of the overall wine flavors. Therefore, H. uvarum-Saccharomyces cerevisiae mixed fermentation can improve the complexity of the wines' aromatic composition and empower them with a unique identity. In particular, H. uvarum-Saccharomyces cerevisiae blueberry wine produced by mixed fermentation had the widest variety and content of aroma compounds among the fermented wines. Therefore, H. uvarum-Saccharomyces cerevisiae mixed-fermentation inoculation in the three fermented fruit wines significantly increased the aroma compound variety and content, thus, enriching their aroma richness and complexity. This study is the first comparative evaluation of the aroma characteristics of different fruit wines fermented with a mixed inoculation of H. uvarum and S. cerevisiae and provides a preliminary guide for these fruit wines produced with non-Saccharomyces yeast.
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7
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Won Kang G, Piao Z(Z, Youn Ko J. Effects of water types and roasting points on consumer liking and emotional responses toward coffee. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104631] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Malfeito-Ferreira M. Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.053] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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9
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Pérez-Jiménez M, Sherman E, Pozo-Bayón MA, Pinu FR. Application of untargeted volatile profiling and data driven approaches in wine flavoromics research. Food Res Int 2021; 145:110392. [PMID: 34112395 DOI: 10.1016/j.foodres.2021.110392] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/31/2021] [Accepted: 05/04/2021] [Indexed: 11/28/2022]
Abstract
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.
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Affiliation(s)
- Maria Pérez-Jiménez
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera, 28049 Madrid, Spain
| | - Emma Sherman
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand
| | - M A Pozo-Bayón
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera, 28049 Madrid, Spain
| | - Farhana R Pinu
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand.
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10
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Yang J, Lee J. Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology. Foods 2021; 10:foods10040749. [PMID: 33916012 PMCID: PMC8066518 DOI: 10.3390/foods10040749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 11/16/2022] Open
Abstract
Capturing and understanding consumers' perceptions is not a simple quest, particularly for wine, which is one of the most complex beverages. In contrast to the increasing amount of wine import and consumption, studies on how Korean consumers perceive wine characteristics are limited. In this study, two different consumer-based questionnaires, check-all-that-apply (CATA) and rating, were used to compare the discrimination ability of samples and attributes. Consumer data were analyzed and compared to investigate whether the difference in the degree of familiarity with consumption frequency affects wine perception and preference. Consumers discriminated samples and attributes by sample using both scales, CATA and rating. It was confirmed that the CATA citation frequency reflected the rated intensity of the attributes in this study. Consumers who checked or did not check the CATA response rated the intensity of attributes differently. Different consumer subgroups based on familiarity also discriminated the samples effectively. However, users had a higher configuration similarity between the two questionnaires than non-users. Furthermore, the preference for wine might be affected by the degree of familiarity.
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11
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Gomès É, Maillot P, Duchêne É. Molecular Tools for Adapting Viticulture to Climate Change. FRONTIERS IN PLANT SCIENCE 2021; 12:633846. [PMID: 33643361 PMCID: PMC7902699 DOI: 10.3389/fpls.2021.633846] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Accepted: 01/19/2021] [Indexed: 05/04/2023]
Abstract
Adaptation of viticulture to climate change includes exploration of new geographical areas, new training systems, new management practices, or new varieties, both for rootstocks and scions. Molecular tools can be defined as molecular approaches used to study DNAs, RNAs, and proteins in all living organisms. We present here the current knowledge about molecular tools and their potential usefulness in three aspects of grapevine adaptation to the ongoing climate change. (i) Molecular tools for understanding grapevine response to environmental stresses. A fine description of the regulation of gene expression is a powerful tool to understand the physiological mechanisms set up by the grapevine to respond to abiotic stress such as high temperatures or drought. The current knowledge on gene expression is continuously evolving with increasing evidence of the role of alternative splicing, small RNAs, long non-coding RNAs, DNA methylation, or chromatin activity. (ii) Genetics and genomics of grapevine stress tolerance. The description of the grapevine genome is more and more precise. The genetic variations among genotypes are now revealed with new technologies with the sequencing of very long DNA molecules. High throughput technologies for DNA sequencing also allow now the genetic characterization at the same time of hundreds of genotypes for thousands of points in the genome, which provides unprecedented datasets for genotype-phenotype associations studies. We review the current knowledge on the genetic determinism of traits for the adaptation to climate change. We focus on quantitative trait loci and molecular markers available for developmental stages, tolerance to water stress/water use efficiency, sugar content, acidity, and secondary metabolism of the berries. (iii) Controlling the genome and its expression to allow breeding of better-adapted genotypes. High-density DNA genotyping can be used to select genotypes with specific interesting alleles but genomic selection is also a powerful method able to take into account the genetic information along the whole genome to predict a phenotype. Modern technologies are also able to generate mutations that are possibly interesting for generating new phenotypes but the most promising one is the direct editing of the genome at a precise location.
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Affiliation(s)
- Éric Gomès
- EGFV, University of Bordeaux – Bordeaux Sciences-Agro – INRAE, Villenave d’Ornon, France
| | - Pascale Maillot
- SVQV, INRAE – University of Strasbourg, Colmar, France
- University of Haute Alsace, Mulhouse, France
| | - Éric Duchêne
- SVQV, INRAE – University of Strasbourg, Colmar, France
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12
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Waimaleongora‐ek P, Prinyawiwatkul W. Comparison of discriminability of common food acceptance scales for the elderly. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pamarin Waimaleongora‐ek
- Institute of Nutrition Mahidol University 999 Phutthamonthon 4 Rd.Salaya Phutthamonthon Nakhon Pathom73170Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University, Agricultural Center Baton Rouge LA70803USA
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13
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Peres S, Giraud-Heraud E, Masure AS, Tempere S. Rose Wine Market: Anything but Colour? Foods 2020; 9:foods9121850. [PMID: 33322523 PMCID: PMC7763906 DOI: 10.3390/foods9121850] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/04/2020] [Accepted: 12/09/2020] [Indexed: 11/24/2022] Open
Abstract
In many countries, the consumption of still wine is in strong decline. The market for rose wine, however, stands in stark contrast to this trend, seeing worldwide growth of almost 30% over the last 15 years. For most observers/experts, product colour plays an important role in this paradigm shift. For this reason, companies’ marketing efforts often focus on this purely visual characteristic. There is, however, no certainty that other emerging consumer demands, related to environmental concerns or how “natural” a wine is (organic wines, natural wines, etc.), do not also play a role in the enthusiasm seen in new wine consumers. This article proposes an assessment of expectations related to colour and the decisions made by rose wine consumers, using two complementary experiments carried out in France. The first experiment is based on an online survey studying only consumers’ colour preferences. We will show that, contrary to popular belief, there is no consensus on this criterion, although regional trends can be identified. Typically, the “salmon” shade, which is generally the leader on the global market—and characteristic of Provence wines—does not win unanimous support across all regions. In contrast, an “apricot” shade seems to be preferred by consumers in the Bordeaux region. The second experiment confirms this result within the framework of an experimental market revealing consumers’ willingness to pay (WTP). This market also offers consumers the opportunity to taste wines and provides information on organic certification and “naturalness” (symbolised by the absence of added sulphites). We will then demonstrate how the latter criteria, although often popular, play only a small role—compared with colour—in consumer decisions. We will conclude this article with observations on the atypical nature of the rose wine market and on possible avenues for further research related to the emotional role colour plays in wine tasting and its possible specificity in the world of food and drink products.
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Affiliation(s)
- Stephanie Peres
- Groupement de Recherche en Économie Théorique et Appliquée (GREThA), Joint Research Unit CNRS, Institut des Sciences de la Vigne et du Vin (ISVV), University of Bordeaux, 33076 Bordeaux, France
- Correspondence: ; Tel.: +33-5-57-35-49-20; Fax: +33-5-57-35-07-79
| | - Eric Giraud-Heraud
- Groupement de Recherche en Économie Théorique et Appliquée (GREThA), Joint Research Unit CNRS, INRAE, Institut des Sciences de la Vigne et du Vin (ISVV), University of Bordeaux, 33076 Bordeaux, France;
| | - Anne-Sophie Masure
- Groupement de Recherche en Économie Théorique et Appliquée (GREThA), Joint Research Unit CNRS, University of Bordeaux, 33076 Bordeaux, France;
| | - Sophie Tempere
- Enology Research Unit, EA 4577, USC 1366, INRAE, Institut des Sciences de la Vigne et du Vin (ISVV), University of Bordeaux, 33076 Bordeaux, France;
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15
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Collaborative Analysis on the Marked Ages of Rice Wines by Electronic Tongue and Nose based on Different Feature Data Sets. SENSORS 2020; 20:s20041065. [PMID: 32075334 PMCID: PMC7070273 DOI: 10.3390/s20041065] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 02/05/2020] [Accepted: 02/11/2020] [Indexed: 02/07/2023]
Abstract
Aroma and taste are the most important attributes of alcoholic beverages. In the study, the self-developed electronic tongue (e-tongue) and electronic nose (e-nose) were used for evaluating the marked ages of rice wines. Six types of feature data sets (e-tongue data set, e-nose data set, direct-fusion data set, weighted-fusion data set, optimized direct-fusion data set, and optimized weighted-fusion data set) were used for identifying rice wines with different wine ages. Pearson coefficient analysis and variance inflation factor (VIF) analysis were used to optimize the fusion matrixes by removing the multicollinear information. Two types of discrimination methods (principal component analysis (PCA) and locality preserving projections (LPP)) were used for classifying rice wines, and LPP performed better than PCA in the discrimination work. The best result was obtained by LPP based on the weighted-fusion data set, and all the samples could be classified clearly in the LPP plot. Therefore, the weighted-fusion data were used as independent variables of partial least squares regression, extreme learning machine, and support vector machines (LIBSVM) for evaluating wine ages, respectively. All the methods performed well with good prediction results, and LIBSVM presented the best correlation coefficient (R2 ≥ 0.9998).
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