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Perceived complexity in S auvignon B lanc wines: influence of domain‐specific expertise
Author(s) -
Schlich P.,
Medel Maraboli M.,
Urbano C.,
Parr W.V.
Publication year - 2015
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12129
Subject(s) - wine , psychology , perception , fruit wine , food science , chemistry , neuroscience , brewing , fermentation
Background and Aims Complexity is a multidimensional and poorly defined term that is frequently employed to characterise wine sensorially. The present study aimed to investigate the sensorial nature of perceived complexity in wine as a function of domain‐specific expertise. Methods and Results Eighty‐seven F rench participants (16 wine professionals, 30 connoisseurs and 41 wine consumers) evaluated 13 S auvignon B lanc wines. The wines were produced in N ew Z ealand as part of a project aimed at increasing perceived complexity in S auvignon wines. Participants evaluated the wines by free sorting and by judging complexity via a questionnaire. Sorting behaviour across groups was similar qualitatively, but significant differences were observed in variability between wine professionals and consumers. Complexity questionnaire data showed differences in ratings as a function of both participant expertise and wine. Conclusions The results are more in keeping with theories that perceived complexity is associated with aspects of harmony and wine balance, rather than with perceptual separability of wine components. Significance of the Study The current work reports innovative methodology and new information that furthers the field of sensory science, and specifically investigation of complexity in wine.