Search results for "wine"
showing 10 items of 1468 documents
Correction to: Epidemiology of taeniosis/cysticercosis in Europe, a systematic review: eastern Europe
2019
Taenia solium and Taenia saginata are food-borne parasites of global importance. In eastern Europe only fragmented information is available on the epidemiology of these zoonotic parasites in humans and animal populations. In particular for T. solium, on-going transmission is suspected. The aim of this systematic review was to collect the available data and describe the current knowledge on the epidemiology of T. solium and T. saginata in eastern Europe.Literature published in international databases from 1990 to 2017 was systematically reviewed. Furthermore, local sources and unpublished data from national databases were retrieved from local eastern European experts. The study area included…
The Wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine
2016
Abstract Wine is probably one of the main fermented beverages for which the recognition of the “territoriality” is fundamental for its appreciation. The sensory profile of wine is significantly affected by microbial activities, and indigenous microorganisms may significantly contribute to the expression of wine typicality. The microbial ecology of wines is complex and includes several species and strains of yeasts, bacteria and molds. Several works showed the positive effects of spontaneous fermentations on the quality of wine as a consequence of the growth of different species and/or strains together at high levels. Furthermore, a new style of “natural” winemaking is gaining importance, si…
Study of the polysemic term of minerality in wine: Segmentation of consumers based on their textual responses to an open-ended survey
2016
International audience; Over the past 20 years, the word "minerality" has been increasingly used in the description of wines. However, a precise definition of the concept of minerality appears to be inexistent, and no consensual meaning, even among wine professionals, can be identified. Although this word usage seems to spread out from wine professionals to consumers, research on what consumers assume about minerality is scarce. This paper aims to study the various concepts about minerality held-by consumers by using an open-ended questionnaire.A total of 1697 French-speaking consumers responded to an, online survey and their free answers were analysed using statistical textual methods. The…
Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking
2018
International audience; In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. More particularly, non-Saccharvinyces yeasts are used as a total or partial alternative to sulphites. However, scientific data capable of proving the effectiveness of adding these yeasts on grape must is lacking. This study reports the analysis of antimicrobial and antioxidant effects of one non-Saccharamyces yeast, Torulaspora delbruecicii, inoculated at the beginning of the white winemaldng process in two Burgundian wineries as an alternative to sulphiting. The implantati…
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…
Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures
2000
Odour sensory profiling of 28 associations of cheese ripening micro-organisms was performed by two panels of 10 assessors on two different sites. Sample preparation, training protocols and references, tasting procedures and scoring were similar in the two laboratories. Panel 2 used 10 attributes and panel 1 used these terms plus 4 extra descriptors. Analysis of variance and multivariate methods (canonical variate analysis, generalised procrustes analysis and STATIS) exhibited differences between assessors within a panel and between panels concerning the use of the scoring scale and the strength of product discrimination by attribute. Panel 1 was more sensitive to fruity notes and panel 2 to…
Impact of the information provided to consumers on their willingness to pay for Champagne : comparison with hedonic scores
2002
International audience; L'étude a été effectuée afin de comparer deux mécanismes destinés à révéler les préférences des consommateurs : une enchère Vickrey qui mesure la disposition à payer, et un test hédonique classique. A travers ces deux méthodes, l'objectif était d'estimer les effets respectifs des caractéristiques sensorielles et de l'information externe sur l'évaluation de cinq champagnes brut non millésimés. Cent-ving-trois consommateurs ont été assignés au hasard aux deux groupes et ont utilisé l'une des méthodes. Quelle que soit la méthode, ils ont évalué les champagnes à l'aveugle, puis sur la base d'une présentation des bouteilles et, enfin, après l'observation de la bouteille e…
[Qualité attendue contre qualité perçue : arbitrage avec les prix]
2000
International audience; Cet article rend compte d'une étude menée afin de comparer le comportement des consommateurs qui doivent choisir des produits sous contrainte économique, selon deux conditions différentes : quand la qualité perçue est basée sur une attente générée par des images fabriquées et, à l'inverse, quand la qualité perçue est basée sur l'expérience sensorielle en présence d'images fabriquées. Les participants de l'expérience ont été choisis au hasard, dotés d'un budget réel et placés dans cinq situations différentes de prix/budget. Ils ont formulé leurs choix parmi six jus d'orange dans chaque situation prix/budget. Ce travail a été réalisé pour les deux conditions différente…
Internal and external mapping of preferences for commercial lager beers : comparison of hedonic ratings by consumers blind versus with knowledge of b…
2001
Abstract The individual preferences of 170 consumers in six categories of age (20s, 30s, 40s) and gender (men, women) for 24 domestic, imported or specialty lager beers, tasted first blind and then with knowledge of brand and price, were investigated by preference mapping techniques. Internal preference mapping revealed differences in the preferences of consumers, with some consumers preferring domestic or ice beers, and others preferring specialty or imported beers. Hedonic ratings changed significantly from the blind to the informed tasting condition, particularly for consumers in their twenties, thereby documenting the significant role of non-sensory variables in the formulation of a hed…
Traditional process: influence on sensory properties and on consummers' expectation and liking application to "pâté de campagne"
2000
Abstract Sensory profiling of eight ‘pâtes de campagne’, of which four were produced according to a traditional process and four produced according to a non traditional process, was performed by a trained panel. Results revealed some sensory particularities of each process but also sensory differences among the eight products which were not related to the process. Expectations created by two labels, one evoking a traditional and one evoking a non traditional process for ‘pâte de campagne’, were determined for 125 consumers. The impact of these expectations on expectation after visual examination and on liking after tasting was also studied, using the same eight products. The impact of infor…