Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Testing Australian standard consumers' understanding of the language used to describe wine

Testing Australian standard consumers' understanding of the language used to describe wine INTRODUCTION“Wine is not just an object of pleasure, but an object of knowledge; and the pleasure depends on the knowledge” (Scruton, 2013). It has been repeatedly acknowledged that wine appreciation varies depending on the drinker's level of interest and degree of expertise. The differences between experts and nonexperts concern the ability to discriminate the properties of wine, their memory of other wines they have drunk (for comparison purposes) and the richness and variety of the language that they are able to use to talk about wine (Ballester, Patris, Symoneaux, & Valentin, 2008; Charters & Pettigrew, 2007; Croijmans, Speed, Arshamian, & Majid, 2020; Hopfer & Heymann, 2014; Hughson & Boakes, 2000; Torri et al., 2013; Zucco, Carassai, Baroni, & Stevenson, 2011). Professionals have an essential role in influencing the sales of wine by means of their reviews and ratings; but standard consumers have an important role too since their buying behavior has a direct impact on the wine market. Wine sensory descriptions are written by wine experts, but these descriptions are often not meaningful for nonexperts (Parr, Mouret, Blackmore, Pelquest‐Hunt, & Urdapilleta, 2011; Rodrigues, Ballester, Saenz‐Navajas, & Valentin, 2015; Solomon, 1990) and terms often have different meanings for experts and nonexperts (Bianchi et al., 2021; Ivanova, Yang, Bastian, Wilkinson, & Ford, 2022). The http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Sensory Studies Wiley

Testing Australian standard consumers' understanding of the language used to describe wine

Download PDF
16 pages

Loading next page...
 
/lp/wiley/testing-australian-standard-consumers-understanding-of-the-language-e30AYy0i0x

References (51)

Publisher
Wiley
Copyright
© 2022 Wiley Periodicals LLC.
ISSN
0887-8250
eISSN
1745-459X
DOI
10.1111/joss.12765
Publisher site
See Article on Publisher Site

Abstract

INTRODUCTION“Wine is not just an object of pleasure, but an object of knowledge; and the pleasure depends on the knowledge” (Scruton, 2013). It has been repeatedly acknowledged that wine appreciation varies depending on the drinker's level of interest and degree of expertise. The differences between experts and nonexperts concern the ability to discriminate the properties of wine, their memory of other wines they have drunk (for comparison purposes) and the richness and variety of the language that they are able to use to talk about wine (Ballester, Patris, Symoneaux, & Valentin, 2008; Charters & Pettigrew, 2007; Croijmans, Speed, Arshamian, & Majid, 2020; Hopfer & Heymann, 2014; Hughson & Boakes, 2000; Torri et al., 2013; Zucco, Carassai, Baroni, & Stevenson, 2011). Professionals have an essential role in influencing the sales of wine by means of their reviews and ratings; but standard consumers have an important role too since their buying behavior has a direct impact on the wine market. Wine sensory descriptions are written by wine experts, but these descriptions are often not meaningful for nonexperts (Parr, Mouret, Blackmore, Pelquest‐Hunt, & Urdapilleta, 2011; Rodrigues, Ballester, Saenz‐Navajas, & Valentin, 2015; Solomon, 1990) and terms often have different meanings for experts and nonexperts (Bianchi et al., 2021; Ivanova, Yang, Bastian, Wilkinson, & Ford, 2022). The

Journal

Journal of Sensory Studies – Wiley

Published: Aug 1, 2022

There are no references for this article.