There is, for better or for worse, no such thing as a typical Asian consumer. Indians are different from Chinese; Koreans from Japanese; Singaporeans from Malaysians; and Thais from Indonesians.
In China, the birthplace of tea, people in the north prefer the partly fermented oolong tea to the unfermented green tea which is the favourite in Shanghai.
The Asian palate has no problem appreciating nuances in taste and layers of flavours because of our exposure to so many different cuisine, ingredients, dishes and foods but when it comes to wine, even though our tastebuds are sophisticated, because wine is something new, most consumers are puzzled and confused that there are so many types and brands of wines.
To speak of Asian wine consumers having “expectations” concerning wine is to imagine that Asians are thinking a lot about wine in the first place. This is not the situation.
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
An instrumental technique to classify wines quickly and reliably which can be used as a tool to tune the taste profile of a wine to the desired taste profile of a consumer target group
What is wine tourism? how does is wine considered an experiential product? This seminar focuses on wine tourism and hospitality, starting from it's definition
Maria Alessandra Paissoni, University of Turin; Peter Klosse, The Academy for Scientific Taste Evaluation
How can grape anthocyanins directly influence the in-mouth perception of wine? And can taste be used as a tool to develop products that people like? What if there were a decision tool for winemakers
Utilizing a new technique in microscopy to monitor the activity of sensory neurons in the nasal epithelium of genetically altered mice, we find that a given odor species can act to activate, inhibi...
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