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Tasting grid and sensory descriptors of natural wines. A semantic and semiotic analysis
| hal.structure.identifier | Centre de Recherches Sémiotiques [CeReS] | |
| hal.structure.identifier | Médiation, Information, Communication, Art [MICA] | |
| hal.structure.identifier | Alimentation, Gastronomie, et Analyse des Pratiques communicationnelles [AGAP] | |
| dc.contributor.author | MOUTAT, Audrey | |
| dc.date.issued | 2022 | |
| dc.date.conference | 2022-07-05 | |
| dc.description.abstractEn | The emergence of “natural wines” shows a health and ecological awareness and changes in tastes and demand. This emerging culture, which raises the issue of reducing intrants in wine, renews the question of oenological description and focuses on the social issues of today’s viticulture.The communication problem of natural wines terminology and discourse involves not only the players in the wine field but also consumers who are experiencing with new taste qualities. Descriptions adapted to the organoleptic specificities of these wines and to the various communication situations in which they take place becomes necessary.The adequacy of current terminology and discourse on natural wines thus implies the construction of a lexical semantics adapted to these types of wines, capable of meeting the evaluation and discrimination requirements of professionals and facilitating the understanding of these wines by the general public.The analysis of these descriptors must take into account the organoleptic specificities of these products, current tasting protocols and lexical grids as well as the descriptive rhetoric used in the various situations and communication media.To carry out this project, we will adopt a double methodology: 1. A contrastive linguistic and semantic analysis through which we will identify, on the various discourse on natural wines (tasting comments, websites and blogs), the terminology used to describe them. This terminology will be compared to that used to describe conventional wines. 2. A semiotic analysis in order to identify gustatory structure of natural wines. | |
| dc.language.iso | en | |
| dc.source.title | AWBR Proceedings | |
| dc.subject.en | Natural wines | |
| dc.subject.en | Communication | |
| dc.subject.en | Terminology | |
| dc.subject.en | Tasting | |
| dc.title.en | Tasting grid and sensory descriptors of natural wines. A semantic and semiotic analysis | |
| dc.type | Communication dans un congrès | |
| dc.subject.hal | Sciences de l'Homme et Société/Sciences de l'information et de la communication | |
| bordeaux.country | FR | |
| bordeaux.title.proceeding | AWBR Proceedings | |
| bordeaux.conference.city | Dijon | |
| bordeaux.peerReviewed | oui | |
| hal.identifier | hal-04393521 | |
| hal.version | 1 | |
| hal.invited | non | |
| hal.proceedings | oui | |
| hal.conference.organizer | Burgundy School of Business (BSB) | |
| hal.conference.end | 2022-07-08 | |
| hal.popular | non | |
| hal.audience | Internationale | |
| hal.origin.link | https://hal.archives-ouvertes.fr//hal-04393521v1 | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.btitle=AWBR%20Proceedings&rft.date=2022&rft.au=MOUTAT,%20Audrey&rft.genre=unknown |
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