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RESEARCH PRODUCT
Wine Quality Perception: A Sensory Point of View
Dominique PeyronDominique PeyronDominique ValentinDominique ValentinVicente FerreiraVicente FerreiraMaría-pilar Sáenz-navajasMaría-pilar Sáenz-navajasPurificación Fernández-zurbanoJordi BallesterJordi Ballestersubject
media_common.quotation_subject[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionContext (language use)Sensory systemWineSensory analysis03 medical and health sciences0404 agricultural biotechnology0302 clinical medicinePerceptionPreferencesQuality (business)Product (category theory)MarketingWine Quality perceptionmedia_commonWinePoint (typography)Quality perception04 agricultural and veterinary sciencesConsumerSensory analysis040401 food sciencePreferences Consumer030221 ophthalmology & optometryBusiness[SDV.AEN]Life Sciences [q-bio]/Food and Nutritiondescription
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 a product, the characteristics of the consumer and the consumption situation are firstly reported. Then, the methodologies most usually employed to evaluate hedonic perception of consumers are discussed. Finally, wine properties linked to quality perception are reviewed.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-02-05 |