TEMPERE, Sophie; PERES, Stephanie; FUENTES ESPINOZA, Alejandro; DARRIET, Philippe; GIRAUD-HERAUD, Eric; PONS, Alexandre

doi:10.1016/j.foodqual.2018.12.009

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

TEMPERE, Sophie

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

PERES, Stephanie

Groupe de Recherche en Economie Théorique et Appliquée [GREThA]
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

FUENTES ESPINOZA, Alejandro
Groupe de Recherche en Economie Théorique et Appliquée [GREThA]

Langue

Article de revue

Ce document a été publié dans

Food Quality and Preference. 2019, vol. 73, p. 110-116

Résumé en anglais

As the complexity of wine flavor is strongly linked with grape quality, depending on grape-growing practices and winemaking procedures, winemakers are concerned to anticipate some stabilization of consumer preferences for specific, intrinsic, wine characteristics. The objective of our experiment was to compare the impact of tasting wine over time at home, with first impressions in a single tasting session under laboratory conditions on the preference for certain types of premium red Bordeaux wines available on the market. To assess the consistency of evaluation at home, half of the participants tasted two contrasting wines (fresh/jammy fruit, low/high alcohol) on several occasions. In both cases, traditional sensory analysis and experimental economic techniques were applied to evaluate the preferences of French consumers (N = 184) and their willingness to pay. This observation of the effect of repeated exposure to wines with high alcohol levels (15% vol.), marked by jammy fruit flavors, on the stability of appreciation of these wines clearly revealed the fragility of short-term preferences and the importance of giving consumers time to evaluate wines in a familiar atmosphere.< Réduire

Mots clés en anglais

Aroma

Consumer evaluation

Experimental market

Sensory analysis

Wine

URI

https://oskar-bordeaux.fr/handle/20.500.12278/3715

DOI

http://dx.doi.org/10.1016/j.foodqual.2018.12.009

Métadonnées

Licence d’utilisation du document

Consumer preferences for different red wine styles and repeated exposure effects

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche

Métadonnées

Partager cette publication !

Licence d’utilisation du document

Consumer preferences for different red wine styles and repeated exposure effects

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche