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Effect of the type of preferred wine on the hedonic and emotional response of consumers

María Mora Gijón | Polytechnic University of Madrid - Basque Culinary Center, San Sebastián, Spain

Effect of the type of preferred wine on the hedonic and emotional response of consumers

This work explains the relationship between the wine usually preferred by the consumer (white, red, or both) and the consumers hedonic and emotional response to six commercial wines that are very different from a sensory point of view.

The six commercial wines were evaluated by a panel of consumers (n=196) of different wine consumption preferences. The consumers blindly evaluated how much they liked each of the wines and then scored the emotions evoked by their consumption. Both the hedonic scale of 9 points was used for the hedonic valuation, and a modified version in Spanish of the EsSense25 already contrasted with Spanish wine consumers.

The main conclusion of this work is that the hedonic and emotional responses can be strongly conditioned by wine consumption preferences. This effect, however, does not completely condition the hedonic and affective response of the consumer, when evaluating blind samples.

Work presented at the Enoforum awards 2018. The paper reproduced in this video-seminar  was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018)

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Published on 03/04/2019
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