Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano Milano, Italy.
Dipartimento di Economia Aziendale, Università degli Studi di Verona Verona, Italy.
Front Psychol. 2013 Nov 29;4:896. doi: 10.3389/fpsyg.2013.00896. eCollection 2013.
In recent years, produce obtained from organic farming methods (i.e., a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides) has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g., odor, taste, flavor, and mouthfeel sensations) and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter) and mouthfeel (astringent) sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospects.
近年来，有机农业生产方法（即最大限度减少污染并避免使用合成肥料和农药的系统）所生产的农产品在发达国家迅速增加。这可能是因为有机食品符合质量和健康的标准要求。在有机产品中，葡萄酒极大地引起了消费者的兴趣。在本研究中，分别要求经过培训的评估员和普通葡萄酒消费者识别感官特性（例如气味、味道、风味和口感），并评估来自有机和常规种植葡萄的红葡萄酒的愉悦维度。结果表明，差异主要与味道（酸和苦）和口感（涩味）有关，而气味和风味的作用较小。但是，这些差异并没有影响喜好，因为有机和传统葡萄酒在愉悦度上是可比的。有趣的是，有 61%的受访者愿意为有机生产的葡萄酒支付更高的价格，这表明与葡萄酒质量相关的环境可持续实践具有良好的市场前景。
