1
|
Fairbairn S, Brand J, Ferreira AS, Valentin D, Bauer F. Cultural differences in wine conceptualization among consumers in France, Portugal and South Africa. Sci Rep 2024; 14:15977. [PMID: 38987631 PMCID: PMC11237039 DOI: 10.1038/s41598-024-66636-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Accepted: 07/03/2024] [Indexed: 07/12/2024] Open
Abstract
Consumers' mental pictures of wine are multifaceted and are shaped by their sensory (taste, smell, visual, sensation) perceptions, in addition to emotional, cultural and extrinsic (brand, price, and awards) influences. This study explores whether consumers from three different wine cultures share mental representations of three wine concepts. Through an online survey, French, Portuguese, and South African wine consumers described their conceptualizations of Wine, Red wine and White wine aroma. Given these nations' rich winemaking traditions and diverse wine styles, differences in consumer perspectives were likely to emerge. The findings demonstrate that, regardless of cultural background, the broad concept of Wine aligns with the more specific Red and White wine conceptualizations, although the latter concepts diverge from each other. Notably, cultural contexts significantly influence participants' representations of Red Wine, with particularly marked contrasts between the South African and French respondents. This suggests that like experts, wine consumers have also built representations of wine through semantic memory. This cross-cultural analysis of consumer interpretations of wine concepts holds the potential for refining marketing strategies to overcome cultural barriers in wine purchasing behaviour.
Collapse
Affiliation(s)
- Samantha Fairbairn
- South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
| | - Jeanne Brand
- South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
| | - Antonio Silva Ferreira
- South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072, Porto, Portugal
| | - Dominique Valentin
- South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
- Centre des Sciences du Goût et de l'alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Florian Bauer
- South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa.
| |
Collapse
|
2
|
Temerdashev Z, Khalafyan A, Abakumov A, Bolshov M, Akin'shina V, Kaunova A. Authentication of selected white wines by geographical origin using ICP spectrometric and chemometric analysis. Heliyon 2024; 10:e29607. [PMID: 38681543 PMCID: PMC11046125 DOI: 10.1016/j.heliyon.2024.e29607] [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: 09/21/2023] [Revised: 03/14/2024] [Accepted: 04/10/2024] [Indexed: 05/01/2024] Open
Abstract
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.
Collapse
Affiliation(s)
- Zaual Temerdashev
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Alexan Khalafyan
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Aleksey Abakumov
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Mikhail Bolshov
- Institute of Spectroscopy Russian Academy of Sciences, Moscow, Troitsk, 108840, Russian Federation
| | - Vera Akin'shina
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Anastasia Kaunova
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| |
Collapse
|
3
|
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.
Collapse
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.
| |
Collapse
|
4
|
CABAL-PRIETO A, TEODORO-BERNABÉ G, CORIA-RINCÓN C, SÁNCHEZ-ARELLANO L, RAMÓN-CANUL LG, RODRÍGUEZ-MIRANDA J, PRINYAWIWATKUL W, JUÁREZ-BARRIENTOS JM, HERRERA-CORREDOR JA, RAMÍREZ-RIVERA EDJ. Development of a memories vocabulary (MemVOC) for food products using coffee as a model. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.44221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
5
|
Peralta‐Cruz C, Rodríguez‐Buenfil IM, Cabal‐Prieto A, Cuervo‐Osorio VD, Oney‐Montalvo JE, Herrera‐Corredor JA, Ramírez‐Sucre MO, Ramírez‐Rivera EDJ. Modeling consumer satisfaction to identify drivers for liking
:
An online survey based on images of Habanero pepper
(
Capsicum chinense
Jacq.). J SENS STUD 2021. [DOI: 10.1111/joss.12696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Claudia Peralta‐Cruz
- Ingeniería en Industrias Alimentarias Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Veracruz México
| | | | - Adán Cabal‐Prieto
- Ingeniería en Industrias Alimentarias Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Veracruz México
| | | | - Julio Enrique Oney‐Montalvo
- Sede Sureste Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Mérida México
| | - José Andrés Herrera‐Corredor
- Programa de Innovación Agroalimentaria Sustentable Colegio de Postgraduados, Campus Córdoba Amatlán de los Reyes Veracruz México
| | - Manuel Octavio Ramírez‐Sucre
- Sede Sureste Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Mérida México
| | - Emmanuel de Jesús Ramírez‐Rivera
- Sede Sureste Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Mérida México
- Ingeniería en Innovación Agricola Sustentable Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Veracruz México
| |
Collapse
|
6
|
Barbe JC, Garbay J, Tempère S. The Sensory Space of Wines: From Concept to Evaluation and Description. A Review. Foods 2021; 10:foods10061424. [PMID: 34205350 PMCID: PMC8233741 DOI: 10.3390/foods10061424] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/07/2021] [Accepted: 06/15/2021] [Indexed: 11/25/2022] Open
Abstract
The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by specific groups of people. Exploring this concept involves first assessing whether it already exists for tasters, and, when this is the case, conducting perceptual evaluations to verify its effectiveness before potentially highlighting the associated sensory properties. The goal of this review, which focuses on applications linked to the field of oenology, is to study how these three steps are carried out, how the corresponding tasks and tests are performed and managed, and the type of results that can be obtained.
Collapse
|
7
|
Santiago‐Cruz IA, Jesús Ramírez‐Rivera E, López‐Espíndola M, Hidalgo‐Contreras JV, Prinyawiwatkul W, Herrera‐Corredor JA. Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups. J SENS STUD 2021. [DOI: 10.1111/joss.12638] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
| | - Emmanuel Jesús Ramírez‐Rivera
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Veracruz Mexico
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste Yucatán Mexico
| | - Mirna López‐Espíndola
- Programa de Innovación Agroalimentaria Sustentable Colegio de Postgraduados, Campus Córdoba Veracruz Mexico
| | | | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge Louisiana USA
| | | |
Collapse
|
8
|
|
9
|
Kos Skubic M, Erjavec K, Ule A, Klopčič M. Consumers' hedonic liking of different labeled and conventional food products in Slovenia. J SENS STUD 2018. [DOI: 10.1111/joss.12444] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Mira Kos Skubic
- Ministry of Agriculture, Forestry and Food, The Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection; Ljubljana Slovenia
| | - Karmen Erjavec
- University of Novo mesto Faculty of Economics and Informatics; Novo Mesto Slovenia
| | - Anita Ule
- Biotechnical Faculty, Department of Animal Science; University of Ljubljana; Domžale Slovenia
| | - Marija Klopčič
- Biotechnical Faculty, Department of Animal Science; University of Ljubljana; Domžale Slovenia
| |
Collapse
|
10
|
Gomes LS, José-Coutinho A, da Silva AG, Ricardo-da-Silva JM. Sensory profile characterization and typicality assessment of PDO “Bairrada” and PGI “Beira Atlântico” red wines. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2017. [DOI: 10.1051/ctv/20163102073] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
11
|
Jose-Coutinho A, Avila P, Ricardo-da-Silva JM. Finding Sensory Profilers Amongst Red Wine Composition: A Novel Nationwide Approach. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2016. [DOI: 10.1051/ctv/20153002069] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|