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

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.
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https://hal.inrae.fr/hal-03034550
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Submitted on : Tuesday, December 1, 2020 - 6:10:27 PM
Last modification on : Monday, January 4, 2021 - 11:50:32 AM

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Wendy Parr, Claire Grose, Duncan Hedderley, Marcela Medel Maraboli, Oliver Masters, et al.. Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters. Food Research International, Elsevier, 2020, 137, pp.109423. ⟨10.1016/j.foodres.2020.109423⟩. ⟨hal-03034550⟩

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