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  • » Sensory typicity of appellation wines: how to address this subject with consumers?
  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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    Published on: 17/01/2019

Sensory typicity of appellation wines: how to address this subject with consumers?

Damien WILSON, Ronan SYMONEAUX, Isabelle MAITRE, Laetitia MIROUX, Frédérique JOURJON ; Laboratory GRAPPE-UMT VINITERA- ESA ANGERS

Typicity and terroir are notions often used by wine industry professionals. However, do consumers really understand, know and retain these terms? A study completed by the GRAPPE laboratory- ESA of Angers in collaboration with VINIFLOR-Paris showed that the perception of terroir and typicity is strongly influenced by the implication level of the consumer and their implication for wine. These results can be used to propose communication strategies that take into account the implication level of the targeted consumers.
Published on 17/11/2009
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