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Development of a new wine tasting method based on emotional responses
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Autores
Resumo(s)
Conventional
sensory
analysis
uses
a
technical
language
to
define
and
quantify
visual,
aromatic
and
mouth-‐feel
perceptions,
while
emotion
based
methods
aim
at
qualifying
the
impressions
or
expectations
these
perceptions
may
trigger.
The
objectives
this
study
were
to
(i)
develop
a
wine
tasting
sheet
including
emotional
responses
and
conventional
sensory
attributes;
(ii)
establish
a
list
of
emotions
described
by
consumers
after
tasting
red
wine.
A
previous
emotion
based
tasting
sheet
was
improved
through
several
Focus
Group
sessions.
An
Optimized
Quantitative
Descriptive
Analysis
(OQDA)
was
then
run
to
assess
8
sensory
descriptors
of
the
emotional
tasting
sheet.
Finally,
5
red
wines
were
evaluated
in
a
Final
Consumer
Tasting
(FCT)
of
103
consumers
with
the
improved
emotional
tasting
sheet
and
a
Check-‐All-‐That-‐Apply
questionnaire
of
25
emotional
adjectives.
The
main
discriminating
attributes
were
“Complexity”
(Odor),
“Astringency”
(Taste)
and
“Duration
of
the
fragrance
of
the
wine”
in
the
trained
panel
(OQDA)
and
“Color”,
“Initial
impression”
(Odor)
and
“Expectation
for
the
mouth”
for
the
untrained
tasters
in
the
FCT.
In
particular,
a
classic
European
style
red
wine,
was
less
liked
in
the
FCT,
though
it
received
high
scores
in
the
OQDA
and
regarded
as
the
most
“surprising”
in
the
CATA.
This
result
is
promising
because
it
showed
that
emotional
responses
may
enable
an
easier
recognition
of
this
wine
style
by
consumers.
Overall,
the
emotional
method
developed
in
this
work
proposes
to
evaluate
wines
in
a
way
that
is
more
accessible
to
the
consumer
than
traditional
sensory
analysis
Descrição
Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
Palavras-chave
sensory analysis wine tasting emotions focus group optimized quantitative descriptive analysis CATA
Contexto Educativo
Citação
Coste, A. - Development of a new wine tasting method based on emotional responses. Lisboa: ISA, 2015, 53 p.