Professional Wine Tasters Research Articles

Causal Artificial Intelligence Models of Food Quality Data.

Causal Artificial Intelligence Models of Food Quality Data.

Knowledge and attitudes related to erosive tooth wear of professional wine tasters: a cross-sectional study

Objective: this study aimed to evaluate knowledge and attitudes of professional wine tasters about erosive toothwear. Material and Methods: two questionnaires were applied to 56 wine tasters during the 25th NationalEvaluation of Wines - Safra 2017 in Bento Gonçalves, Rio Grande do Sul. Descriptive data analysis and theFisher’s exact test were performed (p < 0.05). Results: for the analysis, 56 volunteers aged 25-76 years wereincluded. Most of the volunteers reported attending dentist once a year (55.35%) and their teeth become sorerafter ingesting liquids or acid foods (32.14%) over time. The majority (82.14%) believe wine tasting mayhave teeth effects and have already heard about erosive tooth wear (51.78%). However, when asked aboutsymptomatology, more than half (53.57%) reported not to know. Brushing teeth immediately after ingestingsomething (37.5%) and increasing the brushing frequency (33.92%) were the most cited treatment options.The habit of using mouthwash solutions was significantly associated with the professionals age (p = 0.039).Conclusion: the volunteers reported a high intake of acid substances and, although most of them reported toconsult dentist regularly and have already heard about erosive tooth wear, knowledge about this condition isstill limited among these professionals. KEYWORDSAttitude; Knowledge; Oral health; Wine; Professional wine tasters.

Characterization of tongue dorsum microbiome in wine tasters

Taste plays a paramount role in food and beverage choice, with recent studies pointing to a potential influence of the microorganisms from the tongue dorsum - particularly bacteria - on flavor perception. Thus, the association between tongue dorsum biofilm and taste is a fundamental prerequisite for a better understanding of the role played by these bacteria in wine tasting. To study this impact, we have analyzed the microbiomes from 58 samples of the tongue dorsum surface from professional wine tasters and 30 samples from non professional wine tasters. The microbiome of each sample was characterized through metagenome sequencing of the 16S rRNA gene for taxonomic discrimination of bacteria. A total of 497 taxa were identified in the tongue dorsum, and significant differences in diversity were observed between the wine taster and the control group. The comparison of bacterial diversity between samples collected before and after wine tasting along with the presence of new bacterial taxa indicates a direct effect of wine on the microbiome of frequent wine tasters, particularly in those tasting sparkling wines.

Influence of wine tasting on the color of teeth amongst professional wine tasters of gironde, France: a pilot study

ABSTRACT The appearance of the smile and in particular the color of the teeth is of great cosmetic importance for many people. Because of the coloring substances that make up wine, wine tasters are subject by their profession to a high risk of having discolored teeth. The main objective of this study was therefore to observe the association between the color of the maxillary central incisors and the profession of wine tasters. To do this, we conducted a cross-sectional study in the Gironde region (France) by comparing the color of the buccal face of the maxillary central incisors of professional wine tasters and controls. The teeth color was measured using a spectrophotometer and the delta E (difference between two colors) was noted by comparison with a common reference. On a population of 61 people (31 wine tasters and 30 controls), our results showed no significant difference in the color of the teeth studied. However, a trend towards the impact of age on tooth color was observed. Within the limits of this study, it does not appear that the color of the buccal face of the maxillary incisors is significantly related to professional wine tasting.

Proteomic profile of the acquired enamel pellicle of professional wine tasters with erosive tooth wear.

The aim of this study was to compare the acquired enamel pellicle protein profile of professional wine tasters with mild and moderate erosive tooth wear. Twelve professional wine tasters participated (3 from a low tooth wear group; 9 from a high tooth wear group). Acquired enamel pellicle samples were collected and processed for proteomic analysis (nLC-ESI-MS/MS). The acquired enamel pellicle proteomic profile was different between the groups. The proteins found exclusively in the low tooth wear group were histatins 1 and 3 and mucins 7 and 21. When comparing the wear groups, proteins with higher levels in the low tooth wear group included neutrophil defensins (1 and 3), lysozyme C, lysozyme, myeloperoxidase, and squalene monooxygenase. In conclusion, the findings indicate that the proteins found at higher levels in the low tooth wear group and proteins exclusively found in the low tooth wear group might be protective and, therefore, could be good candidates for further studies regarding their potential to be added to dental products to protect professional wine tasters from extrinsic erosive tooth wear.

The “right” wine taster

PurposeThe theory of emergent nature argues that the “right” people have a unique ability to imagine and envision how products might be developed so that they can be successful in the marketplace. The purpose of this paper is to apply this theory to the wine market to evaluate the ability of wine tasters with the “right” profile (i.e. high in emergent nature) to identify benefits applicable to the development of a new wine.Design/methodology/approachTwo sequential studies were performed to collect data: a qualitative study of a sample of 44 professional wine tasters to identify the “right” profile and a quantitative study, with a sample of 1,126 consumers, to assess the value of the benefits proposed by the wine tasters in terms of purchase intention. The validation of the measurement model was carried out using the variance-based partial least squares (PLS) technique.FindingsTwo types of wine tasters were identified, normal and “right”. The “right” wine tasters were more and better able to develop arguments for the innovation and market orientation of the wine.Practical implicationsIn the context of the wine market, identifying expert wine tasters with the “right” profile is a strategic option to improve innovation and market orientation in the development of commercially viable wines.Originality/valueThis pioneering research validates, in the wine market, a proven methodology used in other markets, which makes it possible to identify expert wine tasters high in emergent nature. These “right” expert tasters identify benefits that can have a decisive effect on purchase intention.

Nanoscratch testing for the assessment of enamel demineralization under conditions simulating wine erosion.

Erosive tooth wear and dentinal hypersensitivity are common problems affecting professional wine tasters. By using nanoscratch testing, the aim of this in vitro study was to assess enamel softening under conditions simulating 10 one-minute episodes of wine erosion. Ten enamel specimens were bathed in artificial saliva for 2 hours before being eroded for 10 episodes, with each episode comprising one minute of wine erosion followed by one minute of remineralization in artificial saliva. Nanoscratches were placed with a spherical tip (20 μm radius) in a nanoindenter under a load of 100 mN at baseline (stage 1), after a one-erosion episode (stage 2) and after 10-erosion episodes (stage 3). There were significant effects of erosion stages on both scratch depth (p<0.001) and surface roughness (p<0.001). Post hoc tests showed significant differences in both scratch depths and surface roughness between stages 1 and 3 (p<0.001), and between stages 2 and 3 (p<0.01). Enamel softening occurs at an early stage of wine tasting, emphasizing the need to implement early preventive strategies in professional wine tasters. Further research elucidating the fundamental mechanisms involved in early stages of erosion has the potential to lead to development of more effective preventive strategies.

Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy)

Tintilia is an autochthonous grapevine of the Italian Molise region which risked to disappear. However, recently, the production of Tintilia red wines is resuming and in the year 2011 the protected designation origin ‘Tintilia del Molise’ was officially registered. In this work, an analytical characterization of representative red wines from Tintilia grape is reported. A total of 36 different physicochemical variables were determined and discussed, considering those with an estimated coefficient of variation <25 % as more characterizing. These were found to be (mean): density (0.9949); dry extract (34.4 g L−1) and ashes (3.8 g L−1); ethyl alcohol (14.2 mL 100 mL−1), glycerol (9.2 g L−1) and total higher alcohols (1.7 g L−1); pH (3.65); the titratable (5.9 g L−1), fixed (5.4 g L−1), and salified (2.5 g L−1) acidity; buffering capacity (52.6 mM/L/pH); total phenols (2,341 mg mL−1); total flavonols (223 mg mL−1) and epicathechin (75.0 mg mL−1); %Red (49.1 %) and %Yellow (43.6 %). Sensory analysis was also performed by professional wine tasters. Finally, the Tintilia results were compared with those of Montepulciano wines. Findings of this analytical study describe the Tintilia red wine as a full-bodied wine; alcoholic; with feeble, but stable acidic profile; rich of phenols, especially flavonols; and finally, with a color balanced between red and yellow pigments.

Dental Erosion and Dentinal Sensitivity amongst Professional Wine Tasters in South East Queensland, Australia

Background/Aims. Professional wine tasters face a hidden occupational hazard due to the high acid content in wine. This study evaluates the self-perceived dentinal sensitivity and erosive effects of wine on the professional wine tasters of the Granite Belt and the Scenic Rim regions of South East Queensland, Australia. Methods. Seventy wineries were contacted and participants were surveyed about their professional wine tasting experience and oral health. Participants were also required to rate their tooth sensitivity prior to being examined for erosion using a modified Smith & Knight tooth wear index. The data were analysed using Mann Whitney U test and Spearman's correlation test. Results. The results showed that most participants (25 males, 22–66 yrs), brushed twice a day; however, the majority did not floss daily and had limited knowledge of the erosive effect of wine. There was a direct correlation between years of wine tasting, age of participants, and the erosion index. Correlation was not observed between the participant's sensitivity index and erosion index. Conclusion. The lack of significant experience of dentinal hypersensitivity amongst professional wine tasters should not prevent oral health practitioners from providing necessary counselling and undertaking preventive measures, as tooth wear can have serious long-term effect on oral health of an individual.

Dental erosive wear among Norwegian wine tasters

Objective. To assess the prevalence and severity of dental erosive wear among a group of professional wine tasters. Material and methods. Eighteen wine tasters currently employed at AS Vinmonopolet, Norway (3 women, 15 men; mean age 39 years) and 30 comparison participants (9 women, 21 men; mean age 39 years) were included in the study. The wine tasters were examined by four calibrated clinicians using the Visual Erosion Dental Examination system. Data concerning medical and dietary history, oral hygiene habits and occupational background were obtained from a self-completed questionnaire. Data were analyzed using Fisher's exact test, and examiner agreement was determined by means of linear-weighted kappa and the intra-class correlation coefficient. Results. Nine (50%) of the wine tasters and six (20%) of the comparison group showed clinical signs of dental erosion. Among the wine tasters, 39% had dentine involvement, compared to just 7% of the comparison group. The erosive lesions were mainly found on the occlusal surfaces of mandibular first molars in the wine tasters, whereas for the controls, the palatal surfaces of upper centrals were most often affected. Conclusions. There was a significant difference in the prevalence of dental erosive wear between the two groups, the wine tasters having a higher prevalence and more severely affected surfaces than the comparison group. Half of the wine tasters had no erosive wear and, for the other half, there was no relationship between the duration of their professional life and the extent of erosive wear.

The Professional Language of Wine: Perception, Training and Dialogue

Professional wine tasters use a technical language as a functional tool to describe and evaluate sensory attributes in wine. Communicating wine experiences is important to sommeliers, merchants and journalists to communicate with guests and consumers, to train personnel, to create wine lists, to evaluate wine and food combinations, and in branding wine. It is also an important tool for wine journalists to communicate with other professionals and consumers. This paper evaluates how common terms and concepts emerge and how they are communicated.

An in vitro assessment of the role of Tooth Mousse in preventing wine erosion

The recommendation that Tooth Mousse (TM), an anticariogenic remineralizing agent, is effective for controlling dental erosion in professional wine tasters is not evidence-based. The aim of this in vitro study was to determine the effectiveness of TM in reducing erosion of coronal enamel and radicular dentine/cementum simulating a typical wine judging session. Enamel and dentine/cementum from buccal halves (experimental sample) and palatal halves (control sample) of human maxillary premolar teeth were subjected to 1500 one-minute exposures (cycles) to white wine (pH = 3.5). TM was applied every 20 cycles to the experimental sample, but not to the control sample. Paired t-tests were used to determine whether there were significant differences in erosion depths between the experimental and control samples. Mean erosion depths were significantly shallower in the experimental sample than the control sample for both enamel (34.4 microm versus 49.2 microm, respectively) (p < 0.05) and dentine/cementum (143.2 microm versus 203.7 microm, respectively) (p < 0.01). TM may have significant role in the management of wine erosion, which is under-recognized as an occupational hazard by the Australian wine industry. Future studies are needed to compare the relative benefits of TM and other remineralizing agents, when used individually or in combination, in preventing dental erosion.

Influence of geographic origin on aromatic descriptors of Spanish Albariño wine

Young white wines, of the Albarino variety, from different areas of Denomination of Origin Rias Baixas in Galicia (northwest Spain) were evaluated using sensory descriptive analyses by a panel of professional wine tasters. In the first phase of analysis, the wine tasters identified 37 aromatic descriptors in five sessions. The descriptors were then reduced to 17 using statistical methods. In the second phase, the wine tasters identified and rated the intensity of these descriptors for each wine evaluated. Characteristic aromatic descriptors were found in Albarino wines from each particular area. Seven sensory attributes were significantly different (p < 0.05) between the wines (Ripe Fruit, Lactic, Pineapple, Banana, Pear, Citrus fruit and Floral). Principal component analysis of the sensory data permitted differentiation between Albarino wines from different geographic areas in Rias Baixas. Copyright © 2006 John Wiley & Sons, Ltd.

The potential for dental plaque to protect against erosion using an in vivo‐in vitro model — A pilot study

Tooth erosion is a problem for professional wine tasters (exogenous erosion from frequent exposure to wine acids) and for people with gastro oesophageal reflux disease (GORD) and bulimia who experience frequent reflux of gastric contents into the mouth (endogenous erosion from mainly HCl). The objective in this study was to determine whether plaque/pellicle could provide teeth with any protection from two common erosive acids, using an in vivo-in vitro technique. Tiles of human tooth enamel and root surfaces were prepared from six extracted, unerupted third molar teeth and sterilized. Mandibular stents were prepared for six volunteer subjects and the tiles bonded to the buccal flanges of these stents. They were worn initially for three days to permit a layer of pellicle and plaque to form over the tile surfaces, and for a further 10 days of experimentation. Following cleaning of the plaque/ pellicle layer from the tiles on the right side flange, all the tiles were submerged in either 0.06M HCl or white wine for an accumulated time of 600 and 1500 minutes, respectively. Depths of erosion were determined using light microscopy of sections of the enamel and root tiles. SEM of the lesion surfaces was carried out to investigate the nature of erosive damage and of plaque/pellicle remnants. Retained plaque was found to significantly inhibit dental erosion on enamel, from contact with both HCl and wine, compared with that resulting following its removal. However, it was found to provide no significant protection on root surfaces. SEM analysis of the tile surfaces revealed marked etching of enamel on the cleaned surfaces, and considerable alteration to the appearance of remaining plaque and pellicle on most surfaces. Within the limitations of numbers of specimens, dental plaque/pellicle provided a significant level of protection to tooth enamel against dental erosion from simulated gastric acids and from white wine, using an in vivo-in vitro model. It was unable to provide any significant protection to root surfaces from these erosive agents. Possible reasons for this difference are explored.

Perceptual Learning in Olfaction: Professional Wine Tasters versus Controls

By having professional wine tasters and controls perform olfactory tasks of absolute detection (1-butanol), discrimination (lemon and cloves), and identification (common household odors), the present two experiments studied (a) if perceptual odor learning takes place from odor experience acquired under nonlaboratory conditions, (b) if this learning generalizes to odors for which experience is limited, and (c) if generalized learning can be referred to increased general interest for odors that increases attention to odorous features. The results showed that whereas wine tasters were not better than controls on detection, they were superior to controls on discrimination and identification, the latter due to only a few odors. Ratings of experience with certain odors during professional evaluation suggest that generalized perceptual learning may take place in discrimination but not in identification. Wine tasters did not show more general interest for odorous features than did controls. The nonsuperiority in detection may be explained by the fact wine tasters have no professional experience of a detection task per se, implying that perceptual odor learning does not generalize from the olfactory tasks of discrimination and identification to detection.

Dependence of wine sensory attributes on vine water status

AbstractThe dependence of wine sensory attributes on the water status of the source vines was determined following vineyard irrigation treatments which included early and late season water deficits and continually irrigated vines. In both seasons, the experimental wines made from the different irrigation treatments did not differ in the concentration of residual sugar or ethanol, titratable acidity, or pH. The concentrations of anthocyanins and total soluble phenolics in the wines were greater from water deficit treatments than from continually irrigated vines. For sensory evaluation, a novel protocol for paired comparisons was developed to test separately for differences in wine appearance, flavour, taste and aroma; differences were detected for each wine comparison. In both seasons, continually irrigated wine differed from early and late season water deficit wine, and early season water deficit wine differed from late season water deficit wine in appearance, flavour, taste and aroma. The sensory differences were not attributable to differences in vine yield or fruit maturity. When professional wine tasters were sampled using similar tests, a majority was able to detect visual but not flavour differences between a selected pair of wines. It is concluded that, where vine water status can be altered, irrigation offers a means to manipulate wine sensory characteristics in the vineyard.