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.
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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