Consejería de Agricultura y Ganadería, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Estación Enológica, C/Santísimo Cristo 16, E-47490 Rueda (Valladolid), Spain.
J Sci Food Agric. 2011 Mar 30;91(5):943-9. doi: 10.1002/jsfa.4269. Epub 2011 Jan 6.
The use of oak wood pieces in winemaking is increasing, but the acceptance of this technique by consumers is unknown. For that reason, the main aim of this study was to measure consumers' opinion of red wines made with this new technique, their acceptance of them and their intention to purchase these wines. A preference ranking test was also carried out.
A specific questionnaire was drawn up for this study and 65 frequent red wine consumers tasted four wines, two aged traditionally in barrels and two macerated with chips, and a forced choice preference test was carried out. Fifty-five per cent of respondents said that they would not buy wines made using oak chips, although most respondents would buy these wines if, after tasting them, they were as pleasant and had the same quality as the wines aged traditionally in barrels.
Wines obtained with oak wood fragments were not significantly rejected either by consumers who answered the questionnaire or by consumer tasters, which could be due to the large disparity of preferences found among tasters. The results clearly indicate that producers should develop each wine taking into account the specific preferences of each consumer group.
橡木片在酿酒中的使用正在增加，但消费者对这种技术的接受程度尚不清楚。出于这个原因，本研究的主要目的是衡量消费者对使用这种新技术酿造的红葡萄酒的看法、他们对这些葡萄酒的接受程度以及他们购买这些葡萄酒的意愿。还进行了偏好排序测试。
为此研究专门制定了一份特定的调查问卷，65 位经常品尝红葡萄酒的消费者品尝了四种葡萄酒，两种传统桶陈酿，两种橡木片浸渍，然后进行了强制性选择偏好测试。55%的受访者表示他们不会购买使用橡木片酿造的葡萄酒，尽管如果在品尝后这些葡萄酒与传统桶陈酿的葡萄酒一样令人愉悦且具有相同的品质，大多数受访者会购买这些葡萄酒。
无论是回答问卷的消费者还是消费者品尝者，都没有明显拒绝用橡木碎片制成的葡萄酒，这可能是由于品尝者之间存在很大的偏好差异。结果清楚地表明，生产者应该根据每个消费者群体的特定偏好来开发每种葡萄酒。
