Abstract
Due to socioeconomic changes, the demand for and interest in alcoholic beverages have recently been increasing. Among various alcoholic drinks, consumer preference for wine could be varied. It might be related with its complexity, as wine is known to have characteristics that are difficult to understand. Several factors, such as intrinsic or extrinsic factors interact to influence wine complexity and consumer perception. Many studies have been conducted to understand the complexity of wine, allowing deeper insight into its perception by consumers. Studies over the last decade on wine sensory perception using descriptive analysis and consumer tests were reviewed. Additionally, chemical analysis studies were included because flavor constituents information would contribute to a better understanding of sensory perception. Descriptive sensory analysis of wine was reviewed considering panels and flavor characterization for better understanding wine-related research. Several consumer studies regarding liking/preference, emotion, context, and extrinsic factors to understand consumer preference or perception were reviewed. Research on chemical constituents may affect consumer perception and is thus presented in this review. However, most of the research was focused on a narrow range of wine, thus is missing overall wine category evaluations. Furthermore, evaluations were mainly in wine-producing countries, resulting in limited understanding of an emergent market. This review will help guide wine researchers and industry by providing information on factors influencing consumer wine perception.
Highlights
Wine is an alcoholic beverage made by fermenting wine grapes, Vitis vinifera L. [1].The top five wine producing countries are Italy, France, Spain, United States, and Argentina in2013–2018 [2]
Though numerous descriptive sensory studies on some factors aforementioned in the text and mentioned in Table 1 were conducted in the past, more current descriptive analysis (DA) studies paired with consumer acceptability would be helpful to understand present consumers because consumer preferences and wine market trends are dynamic
Showed that consumers generally feel tired and relaxed when consuming red wine. This was not the case for white wine, which did not evoke strong emotional responses. These results show that carrying out an emotion study of wine characteristics requires careful preparation and attention to detail
Summary
Wine is an alcoholic beverage made by fermenting wine grapes, Vitis vinifera L. [1]. Among the various characteristics of wine, many researchers consider “complexity” to be one of its most important aspects to understand wine itself and consumer perception [15,21,22]. Review papers relevant to consumer sensory science [28], combining consumer science and marketing [29], red wine astringency [30], cross-cultural studies [31], wine polyphenols [32], and mouthfeel perception [33] were published previously. The purpose of this review paper was to critically summarize the most recent 10 years’ research progress on wine sensory studies and other studies which could help understand consumer perception of wine. To provide classified finding information, three subtopics were set as follows: descriptive sensory analysis (e.g., panels; flavor characterization), consumer studies (e.g., liking/preference; emotion; context; extrinsic factors), and chemical analysis. This review will provide an overview of the sensory evaluation of wine, in addition to any related or useful academic insight into the wine industry and researchers
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