Wine tasting Demystified: Celebrating Professor Wendy Parr's contribution to the understanding of wine tasting and wine tasters - An Introduction.

Our goal in putting together this special issue was twofold: First, to honour the remarkable career of Professor Wendy Parr and her contribution to the understanding of wine tasting and wine tasters and second, to continue to raise awareness of the importance of the cognitive approach in the wine scientific literature. We present Professor Wendy Parr's insightful reflections on her distinguished career, including her early ventures into psychology and the experiences that shaped her contributions. These are complemented by a concise historical perspective on the evolution of wine sensory science, providing context for her work.

Oxidation in white wine: The point of view of winemakers from areas with different oenological practices.

Oxygen is an important parameter in winemaking that can have positive or negative impacts on wine quality. A controlled oxygen management can lead a wine with good potential for ageing to develop an interesting ageing bouquet. On the other hand, when oxygen intake is not well controlled, loss of freshness and fruitiness can occur, and some faulty oxidative notes can appear.

Diverse impact of topography and cultivation location on the polyphenolic profiles and certain sensory attributes of 'País' heritage wines from the Maule dryland region (Chile).

Polyphenols are compounds that have traditionally been related to sensory properties of wines. The synthesis of these secondary metabolites can be influenced by numerous factors, including the edaphoclimatic conditions of the growing area of vines. In this study, the effect of topography and cultivation location on the chemical composition and sensory perception of wines was determined.

Cultural differences in wine conceptualization among consumers in France, Portugal and South Africa.

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.

Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness.

There is an important movement in the wine industry towards the production of alternative and more sustainable wines. Natural wine (NW) is a controversial category of alternative wines, which needs to be further explored. Given the role of technical experts as opinion leaders, the present work aims to explore the attitudes of Spanish winemakers towards NW and their relationship with their overall environmental awareness.

Tell us how you taste wine, and we will tell you what kind of expert you are!

Whether "gurus", "emperor" or "influencers", wine consumers need references to help them choosing and buying wines. Given the diversity of possible sources (reviews from wine guides, wine merchants'recommendations or back wine label), where should they turn? Are all wine experts consensual in the way they taste wines? Do they differ depending on their domain of expertise: wine makers, sellers, or critics? This study aimed at understanding how experts apprehend wine tasting in relation to their professional objectives. A mixed design strategy combining content analysis of personal narratives of renowned wine experts with semi-structured interviews of wine professionals was used.

To fear the unknown: Covid-19 confinement, fear, and food choice.

The coronavirus outbreak in December 2019 completely changed the dynamic of consumption in different sectors of industry. The food and beverage industries have been profoundly affected, from production, to modifications in consumers' choices. Among the different reasons behind those modifications is confinement, which forces consumers to stay at home for an extended period and just go out to perform essential tasks, such as going to the supermarket.

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods.

A shift towards a plant-based diet is desired to promote sustainability, improve health, and minimize animal suffering. However, many consumers are not willing to make such a transition, because of attachment to meat and unwillingness to change habits. The present work explored the perception of Norwegian and French consumers' attitudes, barriers and opportunities to increase the likelihood of a shift in diet.

In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation.

We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the latter based on perception of in-mouth attributes. Selected chemical measures of the same 18 wines were determined.

How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards.

During the early months of 2020, the world experienced a novel, violent, and relentless pandemic era. By the end of the year more than seventy-seven million cases of COVID-19 had been reported around the globe. Due to it being a highly contagious disease, the recommended measures adopted by most nations to prevent infection include social distancing and quarantine.

The Impact of "Wine Country of Origin" on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison.

Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers' Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate the role of origin in the construction of the representation.

How the country-of-origin impacts wine traders' mental representation about wines: A study in a world wine trade fair.

Using data collected at a world wine trade fair, we study how the country-of-origin impacts wine traders' mental representation about wines. In the analysis we use traditional exporters in Old (France) and New (Argentina) world wine countries in comparison to non-traditional exporters in Old (Switzerland) and New (Brazil) world wine countries. Three main findings are reported.

Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters.

Quality and complexity are abstract terms employed frequently to describe a wine's overall attributes. In the present study, we investigated: (i) attributes driving wine professionals' judgments of quality and complexity in Pinot noir wines; (ii) the relation between these two abstract concepts; and (iii) association of each concept with varietal typicality. Twenty-two wine professionals evaluated 18 New Zealand Pinot noir wines in both clear and opaque glassware via two sensory tasks, a descriptive rating task and an 8-attribute, perceived complexity questionnaire.

Looking at non-sensory factors underlying consumers' perception of smoked bacon.

Smoked bacon is a food consumed everywhere and previous work has focused on the sensory properties and acceptability of the product. However, little attention has been given to the non-sensory factors that drive sensory and hedonic perception of this product. In this context, the aim of this work was to study the influence of non-sensory factors on consumer behavior towards smoked bacon, using projective mapping coupled with conjoint analysis.

Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.

The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and affected the dynamic sensory profile of the product. The NaCl reduction (<1.

Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration.

Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference. Isointense and qualitatively similar aroma vectors with a reduced number of esters (V2-V7) were prepared.

How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurts by different age groups.

This study was conducted to investigate the representation of the association between two contradicting concepts: premium and low-priced foods (instant noodles and yogurt) by different age group. Subjects undertook free word association tasks relating to the cue words premium, instant noodles, yogurts, premium instant noodles, premium yogurts and rated their importance. Subjects comprised 150 individuals from three different age groups: the adolescents (AD), aged 13-18 years; the young adults (YA), aged 19-29 years;, and the middle-aged adults (MA), aged >30-years.

Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt.

This study determined the effect of the incorporation of micronized salt on physicochemical, yield and consumer's sensory characteristics of beef burger. The micronized salt was obtained by sieving the commercial salt in a 60-mesh stainless steel sieve. The commercial (regular salt) and micronized salt presented differences in the mean size, size distribution and bulk density.

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project.

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation.

Early-blind Individuals Show Impaired Performance in Wine Odor Categorization.

Blind individuals display superior sensory abilities in other modalities, yet results remain contradictory regarding their performance on olfactory tasks. Using complex ecological olfactory tasks, we evaluated the impact of blindness on olfactory performance. We tested 12 early-blind individuals (M = 49, SD = 13.

The building blocks of drinking experience across men and women: A case study with craft and industrial beers.

In today's market, every product seems to be marked by the label of "experience". It is expected that successful products give the consumer "extraordinary experiences". The research in consumption experience is growing, but much work still needs to be done to understand the food and beverage experience.

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines.

The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations.

Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers.

The study's aim was to investigate a central tenet of biodynamic philosophy as applied to wine tasting, namely that wines taste different in systematic ways on days determined by the lunar cycle. Nineteen New Zealand wine professionals tasted blind 12 Pinot noir wines at times determined within the biodynamic calendar for wine drinkers as being favourable (Fruit day) and unfavourable (Root day) for wine tasting. Tasters rated each wine four times, twice on a Fruit day and twice on a Root day, using 20 experimenter-provided descriptors.