Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters
Author
dc.contributor.author
Parr, Wendy V.
Author
dc.contributor.author
Grose, Claire
Author
dc.contributor.author
Hedderley, Duncan
Author
dc.contributor.author
Medel Marabolí, Marcela
Author
dc.contributor.author
Masters, Oliver
Author
dc.contributor.author
Días Araujo, Leandro
Author
dc.contributor.author
Valentín, Dominique
Admission date
dc.date.accessioned
2021-06-15T21:38:59Z
Available date
dc.date.available
2021-06-15T21:38:59Z
Publication date
dc.date.issued
2020
Cita de ítem
dc.identifier.citation
Food Research International 137 (2020) 109423
es_ES
Identifier
dc.identifier.other
10.1016/j.foodres.2020.109423
Identifier
dc.identifier.uri
https://repositorio.uchile.cl/handle/2250/180132
Abstract
dc.description.abstract
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. Sensory data were associated with wine UV-spectrophotometry colour measures to aid interpretation
of the influence of tasting-glass colour. Results demonstrated the key drivers of perceived quality were
descriptors varietal typicality, expressiveness, overall structure, and attractive fruit aromatics, along with
complexity questionnaire attributes of harmony, balance and number of identifiable flavours. Reductive notes
drove low-quality judgments. Data show that quality and complexity were positively associated concepts and
that both were linked positively with varietal typicality. Visual influence was not a major driver of wine professionals’
judgments but being able to see a wine’s colour influenced tasters’ judgments to wines at each end of
the price/quality spectrum. We discuss the results in terms of cognitive phenomena associated with judgments
by those with domain-specific expertise.
es_ES
Patrocinador
dc.description.sponsorship
New Zealand's Bragato Research Institute, New Zealand Winegrowers
New Zealand Ministry of Business, Innovation and Employment (MBIE)
Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters