Patterns of sweetness preference in red wine according to consumer characterisation

Factors explaining differences in wine experts' ratings: The case of gender, credentials, occupation and peer effects

The aim of this article is to better understand why experts give different scores to the same wines in identical tasting environments. This research focuses on the personal characteristics of experts (or judges), such as their gender, industry credentials, and occupation within the wine industry, and examines how judges respond to their peers' characteristics. Using a dataset of 5,395 wines judged in the 2022 International Wine and Spirits Competition, we analyse 18,224 scores from different judges. We estimate a series of grade equations at the judge level to understand why a same wine received different scores from judges. A first model makes use of the panel structure of the dataset, incorporates wine fixed effects, and focuses on the personal characteristics of judges. A second model encompasses characteristics of the judging team, without the inclusion of wine fixed effects. At large, on-trade buyers give lower scores than off-trade buyers, as well as female judges compared to male ones. While credentials are not a very significant factor per se, they do have the potential to generate peer effects. Judges tend to be more generous in their assessments when they are assigned to a team with Master of Wine judges. Conversely, they are also consistently more severe when the number of female judges on the team increases. Estimation results converge across sub-datasets, with the exception of sparkling wines. Given the feminisation of the wine industry, in terms of producers, consumers, and experts, the severity of female judges could be beneficial in terms of social welfare.

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds

The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phenolic content in wines. Nevertheless, phenolic compounds are related to the sensory characteristics of red wines, so enrichment of red wines requires a balance between phenolic content and sensory characteristics. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvignon grape pomace. Two levels of enrichment were evaluated: 4 and 8 g/L of total phenolic content (gallic acid equivalents, GAE). Wines were evaluated by a trained panel to determine their sensory profile (olfactive, visual, taste, and mouthfeel phases). The bioaccessibility of phenolic compounds from enriched red wines was evaluated using an in vitro digestive model and phenolic compounds were quantified by High Performance Liquid Chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Enrichment increased mainly flavonols and procyanidins. Such an increase impacted astringency and sweetness perceived by judges. This study proposes an alternative to increase the phenolic content in wines without modifying other main sensory characteristics and offers a potential beneficial effect on the health of consumers.

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

The purpose of this review is to provide a general description of ancient winemaking techniques and wine styles that were most lauded in antiquity, in support of their revival and dissemination today. From the first fully excavated winery, dating from the late fifth to the early fourth millennium BC, the gentle crushing of grapes by foot and the probable absence of maceration indicate that most wines were made with the aim of reducing astringency. The oxidative nature of winemaking would have resulted in rapid browning, so that wines made from red grapes would have had a similar color to those made from white grapes after being aged in clay vats for several years. The difficulty in preventing the wine surface contact with the air would have resulted in biological ageing under the yeast pellicle being a common occurrence. This phenomenon was not considered a flaw, but a characteristic feature of highly prized wines. Dried grapes were used to make sweet wines, which were also highly prized, therefore justifying the construction of dedicated facilities. The addition of boiled juices, salt, resins, mixtures of herbs, spices, fruit juices, flowers, or honey to the wines would have increased their taste pleasantness while improving their preservability and medicinal properties. Indeed, today’s preference for flavored wines with a soft mouthfeel seems to have been representative of the ancient elite consumers. Overall, the technical interpretation of winemaking described in this review will provide solid historical support for the current rebirth of ancient production methods, particularly those using pottery vessels.

Determinants of Sweetness Preference: A Scoping Review of Human Studies

Factors associated with sweetness preference are multi-faceted and incredibly complex. A scoping review was undertaken to identify determinants of sweetness preference in humans. Using an online search tool, ProQuest ™, a total of 99 publications were identified and subsequently grouped into the following categories of determinants: Age, dietary factors, reproductive hormonal factors, body weight status, heritable, weight loss, sound, personality, ethnicity and lifestyle, previous exposure, disease, and 'other' determinants. Methodologies amongst studies were heterogenous in nature (e.g., there was variability across studies in the sweetness concentrations tested, the number of different sweetness concentrations used to assess sweetness preference, and the methods utilized to measure sweetness preference), rendering interpretation of overall findings challenging; however, for certain determinants, the evidence appeared to support predictive capacity of greater sweetness preference, such as age during certain life-stages (i.e., young and old), being in a hungry versus satiated state, and heritable factors (e.g., similar sweetness preferences amongst family members). Recommendations for the design of future studies on sweetness preference determinants are provided herein, including an "investigator checklist" of criteria to consider.

The Temporal Experience of Pleasure Scale (TEPS): Measurement Invariance Across Gender in Chinese University Students

The Temporal Experience of Pleasure Scale (TEPS) is a self-report instrument assessing pleasure experience. The present study aimed to confirm the factor model of the Chinese version of TEPS and test measurement invariance of the scale across gender in Chinese university students. Participants were 2977 (51% female) undergraduates aged from 16 to 27 years (Mean age = 18.9 years). Results indicated that the revised four-factor structure of the TEPS had acceptable fit in the total sample and in gender groups. Furthermore, configural, metric and partial scalar invariance across gender were established. Two of the items (item 4 and 8) demonstrated different intercepts and women scored higher than men on both items. With partial scalar invariance demonstrated, test of differences in latent means indicated that men had lower levels of pleasure when compared with women. To our knowledge, this study is the first attempt to test the measurement invariance of the TEPS across gender, which provides support for future research that involves examining hedonic capacity in Chinese men and women.