Wine minerality: role of minerals and redox status

2017

The role of olfaction in the elaboration and use of the Chardonnay wine concept

2005

The existence of a Chardonnay wine concept was explored in two experiments. In the first experiment, 28 Chardonnay wine experts assessed in terms of a score the degree of representativeness of 48 white wines according to their own Chardonnay wine concept. The samples were 29 wines made from Chardonnay grapes and 19 wines made from other grape varieties (Aligote, Melon de Bourgogne, Sylvaner, Sauvignon blanc, Chenin, Marsanne and Pinot blanc). Two assessment conditions were conducted: orthonasal and global (orthonasal plus retronasal and mouthfeel perceptions). Globally, scores were higher for Chardonnay wines than for non-Chardonnay ones and the consensus among experts demonstrated the exis…

Vin et expertise: le rôle du cépage dans l'organisation des connaissances

2006

Etude des concepts sensoriels dans le domaine du vin : de la représentation à la molécule

2022

A l’école du goût : la saveur des mots et des images, communiquer et transmettre le goût

2019

Sensory drivers of intrinsic quality of red wines

2013

Abstract The present study aims at evaluating the effect of culture and level of expertise on the perception of wine intrinsic quality. Therefore, regular consumers (108) and experts (119) from La Rioja (RJ-Spain) and Cotes du Rhone (CdR-France) evaluated the intrinsic quality of 12 red wines from both regions. Participants had to categorise the wines according to four levels of quality going from very low to very high quality. Results show no significant correlation between the quality scores given by experts and regular consumers whereas judgments given by French and Spanish experts are significantly correlated as are consumers' quality judgments. This demonstrates that perceived intrinsi…

Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)

2016

The effect of hydrogen sulfide (HS), methanethiol (MeSH) and dimethyl sulfide (DMS) on the odor properties of three wine models-WM- (young white, young red and oaked red wines) was studied. Wine models were built by mixing a pool of common wine volatile and non-volatile compounds and further spiked with eight different combinations of the three sulfur compounds present at two levels (level 0: 0 μg L and level 1: 40 μg L of HS, 12 μg L of MeSH; 55 μg L of DMS). For each wine matrix eight WMs were produced and further submitted to sensory description by Rate-All-That-Apply (RATA) method. Hydrogen sulfide and methanethiol were clearly involved in the formation of reductive aromas and shared th…

Problématique de la verbalisation en l'analyse sensorielle

2011

Présentation de 44 pages confidentielle; International audience; Pas de résumé.

In search of the taste of terroir: a challenge sensory science

2020

International audience; The definition of terroir has evolved throughout history, from something clearly negative in the XVIth-XVIIIth century to a complex multi-parametric construct with positive connotations but also with many scientific unknowns. Terroir has always been linked more or less explicitly to the sensory properties of the resulting products. Wine consumers have little access to objective terroir information and even if they had, it would be very difficult for them to interpret in terms of wine quality. In Europe, the proxy for terroir is the Protected Designations of Origin (PDO) system, which is what consumers have come to know. According to INAO “It is the notion of soil (te…

Perceived minerality in sauvignon blanc wine: chemical reality or cultural construct?

2016

International audience; The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condit…

Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

2015

© 2015 Elsevier Ltd. In recent years the sensory evaluation field has been moving from the traditional sensory descriptive methodologies towards consumer based methodologies. Sensory descriptions are not confined to sensory evaluation. In everyday life, people use also descriptions to communicate about products sensory properties. The theory of social representation offers a new approach for studying the meaning of the terminology used in these everyday life descriptions. One implication of this theory is that meaning is created through a system of social negotiations rather than being a fixed and finite code. The goal of the present study was to understand the meaning of the concept of win…

The nature of perceived minerality in white wine: preliminary sensory data

2013

International audience

Early-blind individuals show impaired performance in wine odor categorization

2018

International audience; 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 = 13.09) and 12 sighted controls (M = 49, SD = 14.31) who were all blindfolded. Based solely on the wine odors, participants evaluated 24 pairs of wine and determined if both samples belonged to the same category (red wine, white wine, or rosé wine) or not (odor categorization), and if so, whether they were identical or not (odor differentiation). Then, they had t…

Concours de vin : de la cohérence entre les jurys à la perception des consommateurs

2016

Cahier technique dégustation. Études de l'impact des concours gratifiant les vins de classement et de médailles auprès des consommateurs à faible implication. On constate que le packaging influence positivement. L'homogénéité de la notation par les jurys a été étudiée. Celle-ci est forte. La notation par les jurys est reconnue avec raison comme gage de qualité.

Perception of mineral character in Sauvignon blanc wine: inter-individual differences

2014

Revue non indexée dans le JCR.; Of the descriptors employed to characterize wine organoleptically, minerality is arguably one of the most enigmatic. The aim of the work described in this article was to delineate the nature of perceived minerality in Sauvignon wine, specifically its sensorial reality for experienced wine professionals from France and New Zealand. Participants evaluated 16 Sauvignon blanc wines (8 French; 8 New Zealand) under three conditions, ortho-nasal olfaction, palate only (Nose-clip condition), and by full tasting (global perception). Data from the global condition only are reported here. Key results include: i) that although there were quantitative differences in perce…

Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception?

2015

International audience; Interviews results highlight that expert and familiar consumer panels use top-down strategies (use of concepts, knowledge) while unfamiliar consumer panel use bottom-up strategies (use of perceptions). So, for familiar consumer panel, the exposure and the familiarity to these wines contributed to the use of similar categorization processes than expert panel.➢ Conducting interviews at the end of sorting tasks provides additional informations on categorization strategies and thus a better understanding of assessor’s perception.

Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain

2014

Understanding quality perception requires focusing both on product proprieties and consumers' representations. The goal of this study was to access the representations of perceived extrinsic wine quality of consumers from two different wine regions in two European countries with an important wine tradition: La Rioja-RJ-(Spain) and Cotes du Rhone-CdR-(France). Twenty commercial red wines (ten from RJ and ten from CdR) were evaluated in terms of quality by means of a categorization task. Ninety-five French and 93 Spanish consumers had to categorize the 20 wines according to four levels of quality going from very low to very high quality. Three clusters of French and two of Spanish consumers h…

The evocative notion of minerality in wine: Sensorial reality or smart marketing

2014

chapitre dans des actes de colloques; absent

Minerality in wine: Towards the reality behind the myths

2018

Revue non indexée dans JCR. This article belongs to the Special Issue Wine Components and Chemical Mechanisms for Health; Tasting minerality in wine is highly fashionable, but it is unclear what this involves. The present review outlines published work concerning how minerality in wine is perceived and conceptualised by wine professionals and consumers. Studies investigating physico-chemical sources of perceived minerality in wine are reviewed also. Unusually, for a wine sensory descriptor, the term frequently is taken to imply a genesis: the sensation is the taste of minerals in the wine that were transported through the vine from the vineyard rocks and soils. Recent studies exploring tast…

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Sac…

2012

International audience; There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation process is thought to simulate indigenous fermentation, thus increasing wine aroma complexity while avoiding the risks linked to natural fermentation. However, multistarter fermentation is characterised by complex and largely unknown interactions between yeasts. Consequently the resulting wine quality is rather unpredictable. In order to better understand the interactions that take place between non-Saccharomyces and Saccharomyces yeasts during alcoholic fermentation, we analysed the vola…

La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatile

2010

Vers une approche polysensorielle de la description du toucher des vins

2015

International audience; La place faite aux sensations tactiles est restreinte dans les dégustations. Retour sur une expérience d'association entre sensations tactiles et matières à toucher. Analyse du vocabulaire pour décrire les sensations tactiles perçues en bouche lors de la dégustation de vin, et de son intérêt pour la caractérisation des vins.

Computerized delimitation of odorant areas in gas-chromatography-olfactometry by kernel density estimation: Data processing on French white wines

2017

International audience; GC-O using the detection frequency method gives a list of odor events (OEs) where each OE is described by a linear retention index (LRI) and by the aromatic descriptor given by a human assessor. The aim of the experimenter is to gather OEs in a total olfactogram on which he tries to delimit odorant areas (OAs), then to compute each detection frequency. This paper proposes a computerized mathematical method based on kernel density estimation that makes up the total olfactogram as continuous and differentiable function from the OEs LRI only. The corresponding curve looks like a chromatogram, the peaks of which are potential OAs. The limits of an OA are the LRI of the t…

Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

2015

© 2014 Elsevier Ltd. There is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts' and consumers' perception of red wine quality. Perceived quality was categorised by 108 consumers and 119 experts according to four levels going from very low to very high quality. In parallel, samples were described by a descriptive trained panel and volatile and non-volatile chemicals with known sensory activity were quantified. Wines with higher concentrations of eugenol, E- and Z-whiskylactones and 4-ethylphenol (discussed i…

Inter-individual differences in wine tasting: the case of dimethylsufide

2018

Perceived minerality of white wines by wine experts: Sensory versus declarative approaches

2013

Perceived minerality of white wines by wine experts: Sensory versus declarative approaches. 10. Pangborn sensory science symposium

The role of olfactin in the elaboration and use of the Chardonnay wine concept

2005

International audience

From the taste of food to the sound of words: experimental research on the phonetic symbolism of tastes and aromas

2017

This article provides an analytical review of recent experimental research on the phonetic symbolism of tastes and aromas, i.e. the tendency of the general population to associate certain phono-articulatory properties of the sounds of language with certain gustatory and olfactory properties of food. It then presents the very first results of a series of original experiments carried out by the authors on the phonetic symbolism of wine tastes.

Petit traité de mythologie oenologique

2019

La 4ème de couv. indique :"Cet ouvrage s'adresse à tous les amateurs de vins, les experts, les oenophiles curieux et passionnés. Peut-être vous êtes-vous posé des questions sur l'existence ou non de vins de femmes ? Est-ce que la forme du verre a une incidence sur les perceptions sensorielles ? Les guides sont-ils des conseillers efficaces ? Un vin médaillé est-il bon ? Est-ce que la couleur influence notre jugement ? Il y a également les questions que vous ne vous êtes pas posé mais auxquelles vous trouverez les réponses dans ce livre. Vos serviteurs se sont interrogés sur un grand nombre d'allégations, d'idées reçues, d'à priori, de mythes et apportent grâce à l'aide des étudiants du Dipl…

Oxidation in wine: Does expertise influence the perception?

2019

International audience; Wines can develop off-odours that depreciate their quality. Among them, oxidation is one of the most prevalent. The main objective of this work was to study the perception of wine oxidation through the categorization of oxidized wines perceived as not-faulty/faulty depending on the expertise of participants. For this purpose, one white wine and one red wine were spiked with three volatile oxidation compounds (acetaldehyde, phenylacetaldehyde and methional) in order to recreate twelve levels of oxidation in a controlled way. Samples were submitted to orthonasal tasting for being categorized by wine experts and novices and coupled to a free description task. Results de…

Sensory methodology developed for the investigation of sciaccarello wine concept

2004

<p style="text-align: justify;">The aim of the present work was to underline the existence of a sensory space relevant to Sciaccarello wines. Twenty-eight wines were selected for viticultural and enological characteristics, using 1/2 Sciaccarello/Non- Sciaccarello ratio. Sensory analyses (orthonasal then overall perceptions) were performed with a panel composed of seventeen judges. All of the judges were experienced in Sciaccarello wines knowledge. Statistical treatment by PCA was first carried out to display the consensus between the assessors. ANOVA was performed to discriminate accurate and inaccurate examples of Sciaccarello wines. This study demonstrated the existence of the sens…

Does familiarity affect French and South African shiraz experts’ perception and communication on shiraz wines?

2017

MOOC : "Open Wine University 2"

2018

Plan du cours Semaine 1 : Introduction Entre sol et climat Micro-organismes du vin Premiers pas en dégustation + support sur la vinification des vins blancs et des vins rouges Semaine 2 : Le vin en danger ? Climat et viticulture Principales maladies et ravageurs de la vigne Economie mondiale du vin après la crise du phylloxéra Semaine 3 : Façonner le vin Géologie et sols des terroirs bourguignons Vin et diversité microbienne Marchés du vin Semaine 4 : Maîtriser son terroir Construction du terroir de la vigne Vinification des vins spéciaux : l'exemple de la production de vins jaunes du Jura Défauts du vin Semaine 5 : Mettre le vin à table Mise en bouteille du vin Vieillissement du vin Le vin…

From the taste of food to the sound of words: experimental research on the phonetic symbolism of tastes and aromas

2016

This article provides an analytical review of recent experimental research on the phonetic symbolism of tastes and aromas, i.e. the tendency of the general population to associate certain phono-articulatory properties of the sounds of language with certain gustatory and olfactory properties of food. It then presents the very first results of a series of original experiments carried out by the authors on the phonetic symbolism of wine tastes.

Wine Quality Perception: A Sensory Point of View

2016

Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer representation. This fact has increased the demand of quality products in the market. In this context, it is of high interest for wine producers to understand the underlying indicators of consumers’ quality perception as well as the relative importance they attach to these cues when inferring quality in wine to reach the alignment of consumers’ expectations, needs and wants. This chapter is aimed at giving an overview of the current state of knowledge of the indicators of wine quality perception from a sensory point of view. For this purpose, the factors driving perceived quality of wine as …

Combining Olfactory and Gustatory Clues in the Judgment of Aging Potential of Red Wine by Wine Professionals

2010

International audience; The study was aimed at determining the relative importance of olfactory and gustatory information for the vin de garde concept, which refers to wine that is intended for aging. First, the study investigated how olfactory information contributed to the assessment of the aging potential of young wine. Burgundy wine professionals categorized 26 red wines (vintage 2005) according to their aging potential in two experimental conditions: orthonasal evaluation and overall evaluation. Second, the aromatic notes associated with wines perceived with an aging potential were examined. A trained descriptive panel described the odor of the 26 red wines to determine whether the win…

The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approach

2013

Trabajo presentado en el EUROFOODCHEM XVII, celebrado en Estambul del 7 al 10 de mayo de 2013.

Selection of potential impact odorants and attempts at sensory validation of their importance on Chardonnay wines typicality

2006

International audience

Exploring minerality of Burgundy Chardonnay wines: a sensory approach with wine experts and trained panellists

2013

Background and Aims The use of minerality as a wine descriptor has increased in the last few years. Minerality always suggests high quality and evokes a link between wine and the soil. The sensory meaning of minerality, however, is not yet clearly understood. The present study was designed to understand how wine experts conceptualise minerality and to explore whether they can judge wine minerality in a consensual way. Methods and Results Experts carried out an orthonasal free sorting task on 16 Chardonnay wines. Afterwards, they rated their mineral character according to two conditions: orthonasally and on the palate while wearing a nose-clip. The experts also answered a questionnaire in wh…

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pino…

2010

International audience; The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. In the present work, the odor properties of 12 Burgundy Pinot noir wines were described by two independent panels performing, respectively, an intensity-based (conventional descriptive analysis) and a citation frequency-based method. Methods were compared according to three criteria: similarity of the sensory maps, control of panel performance and practical aspects. Intensity scoring and citation frequency data were analyzed, respectively, by Principal Components Analysis (PCA) and Correspondence Analysis (CA) followed by Hierarch…

The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay

2019

The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compounds in them may contribute significantly to their antioxidant capacity. The modification of the classical DPPH method, with a methanol-buffer and the measure of EC20 (quantity of sample needed to decrease the initial DPPH concentration by 20%) has shown that sulfur-containing compounds such as cysteine (0.037 &plusmn

Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure

2018

This article is part of the Research Topic "The Chemistry of Wine Ageing" Adresse de correspondance: Institut Universitaire de la Vigne et du Vin, Dijon, France PMCID: PMC5897750; International audience; Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in poly…

Experts ad novices olfactory categorizations in wine: differences and similitaries

2006

International audience

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

2017

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. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from …

Aspects cognitifs de la dégustation : exploration de la figure de l'expert en vin

2014

International audience; Synthèse des principales contributions de la psychologie cognitive à l'étude de l'expertise en vin. Etude des capacités perceptives, descriptives et mnésiques des experts.

Effect of Culture and Expertise on Wine Tasting

2016

Conceptual vs. perceptual wine spaces: Does expertise matter?

2008

Abstract This study explores the differences in wine categorization between wine experts and novice wine consumers using 10 Melon de Bourgogne (MB) and 10 Chardonnay (CH) wines. Participants performed a free sorting task based on odor similarity followed by a CH and a MB typicality rating task and a liking rating. All tasks were performed orthonasally. We observed a clear agreement between experts concerning typicality scores. Moreover, despite a slight overlap we found a clear differentiation between CH and MB for experts’ typicality scores. For novices, no such agreement on typicality scores was observed and we found a complete overlap between both types of wines. These results suggest th…

Membres du comité d'organisation scientifique

2022

La minéralité perçue dans le vin

2015

Article technique.; National audience; Beaucoup des aspects les plus fondamentaux et passionnants du vin demeurent conceptuellement insaisissables. Lorsque nous y sommes confrontés d’un point de vue sensoriel, nous pouvons avoir l’impression de bien connaître les attributs les plus abstraits du vin comme la qualité, la complexité et la minéralité, mais d’un point de vue scientifique nous savons très peu de chose sur ce que précisément ces termes signifient à la fois pour les professionnels et les consommateurs de vin. Par exemple, malgré l’intérêt actuel de la filière et des producteurs pour la perception de la minéralité dans le vin et l’utilisation de plus en plus fréquente de ce terme pa…

How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?

2020

A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin influenced bitter and elemental and volatile composition and sensory profiles in the final products. For that, the chemical fingerprint of gentian powders and wines were carried by headspace solid phase microextraction gas chromatography coupled to mass spectrometry (HS&ndash

Wine discrimination in early-blind individuals

2017

International audience

Expertise and typicality: what makes a chardonnay wine a chardonnay

2004

Investigating the typicity of Solaris wines in Sweden: sensorial and chemical approach

2019

Are wine categories convex? A preliminary study on white and red wine categories

2011

Poster; Are wine categories convex? A preliminary study on white and red wine categories. Wine Active Compounds 2011 International Conference

Wine competition: from between-juries consistency to sensory perception of consumers

2015

Wine is a complex product offering to consumer a multitude of choices. Considering this diversity, wine competitions provide a way of helping consumers in their choices. However, the dramatic increase of wine contests in the last fifteen years has led to an increase in the number of award-winning wines. Is a medal really a guarantee of quality or having a medal is just a matter of chance? Two studies were therefore conducted during 3 years in a French wine competition. The first study assessed the impact of the order in which the wine was assessed, and the variability between juries’ judgements and therefore the chances of winning an award. For this purpose, the same wine was placed on all …

Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers

2013

International audience; The value consumers put on specific products depends on the information they can get from experience and from the commercial description of the products. For wine, this information derives mainly from tasting (intrinsic factors) and from the packaging of the bottles (extrinsic factors). The main purpose of this work is to compare different methodologies able to disclose the extrinsic factors playing an important role in wine quality perception of consumers. Twenty-four Chardonnay commercial wines were selected according to different criteria such as origin, denomination of origin and information provided in the label or back label. Forty-eight participants living in …

Descriptive methods based on citation frequency

2010

International audience; The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. Wine is indeed aromatically complex. This presentation aims to present another descriptive approach based merely on the presence/absence of odorant notes in wines. To test the interest of this method, we carried out the sensory description of odor for 12 Burgundy Pinot Noir wines by two independent panels, one with an intensity-based method (conventional descriptive analysis, DA) and the other with a citation frequency-based method. Three criteria were compared: similarity of the sensory maps, control of panel performance and prac…

Perceived minerality in Sauvignon wines: influence of culture and perception mode

2015

Abstract Description of wine in terms of perceived mineral character has become common practice in recent decades. The major aim of our study was to investigate cultural differences in perception of minerality in wines from France and New Zealand, these countries having very different wine-production histories. A second aim was to investigate influence of perception mode on perceived mineral character in wine to gain increased understanding of the metaphorical descriptor “mineral” as applied to wine chemosensory attributes. Thirty-two French and 31 New Zealand wine professionals evaluated 16 wines (8 French; 8 New Zealand) under three conditions: orthonasal olfaction; global (orthonasal and…

Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

2016

Despite anecdotal reports suggesting an influence of perceived wine colour on wine professionals’ judgments of wine intrinsic quality, there is a lack of empirical evidence on the phenomenon. The major aim of the present study was to investigate the importance of perceived colour as a driver of chemosensory judgments of Pinot noir wines including sensory evaluations of quality and typicality. Twenty-three French and 23 New Zealand (NZ) wine professionals judged Pinot noir wines from France and NZ on a range of attributes including perceived colour (hue, intensity, and brightness), varietal characteristics, and overall wine quality. The wines were evaluated in both standard clear glassware w…

Physico-chemical and perceptual origins of taste-aroma interaction

2016

Minéralité du vin : Une réalité sensorielle?

2011

National audience; Il y a environ deux ans le professeur Raymond Silvestre faisait remarquer, dans cette même revue, une augmentation sensible dans l’utilisation du terme « minéral » ou encore « minéralité » pour décrire le vin dans la presse spécialisée, les guides et par les producteurs eux-mêmes. D’autres professionnels du vin, y compris dans le monde anglo-saxon, ont également remarqué cette tendance, à tel point que certains suggèrent la possibilité d’une utilisation abusive de ce terme (Easton, 2009). En effet, la minéralité semble être à la mode et est systématiquement associée à la qualité, l’originalité et l’authenticité, en particulier pour les vins blancs de climat septentrional.…

Vin masculin, vin féminin : l’importance des représentations sociales du goût

2016

International audience

Typicality of varietal wine aromas: Chardonnays vs. Melon de Bourgogne

2005