School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia.
School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia; Institut national supérieur des sciences agronomiques de l'alimentation et de l'environnement, Agrosup Dijon, Dijon, France.
Food Res Int. 2017 Sep;99(Pt 1):115-122. doi: 10.1016/j.foodres.2017.05.015. Epub 2017 May 20.
Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level×2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n=112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n=136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry.
专家认为葡萄酒口感对于葡萄酒质量很重要，而消费者对口感以及酒体在其葡萄酒选择中的作用的理解则不得而知。一项实验确定了葡萄酒内在口感对消费者对葡萄酒喜好和情绪的影响，另一项实验则确定了消费者对葡萄酒酒体一词的理解。第一项实验采用了 2 种涩味水平×2 种酒体水平的实验设计。样本为基础葡萄酒，分别为：未添加任何物质（对照）、添加黄原胶（增加酒体）、添加葡萄籽提取物（GSE，增加涩味）以及同时添加黄原胶和 GSE。消费者品尝试验（n=112）表明，增加酒体并不影响葡萄酒的喜好和情绪；而增加涩味则降低了葡萄酒的喜好度，并引起更强烈的负面情绪。第二项实验通过在线调查（n=136）检验了消费者对酒体的认知。消费者最常使用风味、饱满度和强度等词来描述酒体。因此，消费者主要将酒体理解为一种整体的多感官风味感知。消费者表示，葡萄酒风味是驱动购买决策的最重要因素，其次是风味平衡和酒体。葡萄酒专业人士必须谨慎地向消费者传达葡萄酒的特性，以防止可能出现的误解，如对酒体的理解，从而更好地满足消费者的期望。在未来，酒体一词可能需要更明确的学术研究和行业定义。
