Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
  • Other Publications
    • Catalyst

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Other Publications
    • Catalyst
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
Article

Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines

Michael Bom Frøst, Ann C. Noble
Am J Enol Vitic. January 2002 53: 275-284; published ahead of print January 01, 2002
Michael Bom Frøst
Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, 5, DK-1958 Frederiksberg, Denmark
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Ann C. Noble
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

Twelve inexpensive red wines were evaluated by descriptive analysis in which 12 trained judges rated 14 attributes in duplicate. Fifty-seven subjects rated liking for these wines on a 9-point hedonic scale. Subjects were segmented based on their level of wine knowledge (written test) and sensory expertise (sensory test) and on overall expertise, as estimated by the combined scores. Segments were formed by assigning lowest approximately 25%, medium approximately 50%, and highest approximately 25% to different groups. There was no correlation in performance between the two tests (Spearman’s ranked correlation = 0.057), indicating that sensory performance and wine knowledge are two distinctly different types of expertise and that one cannot be inferred from the other. The combined scores better reflect wine expertise, as true "wine experts" should possess knowledge in both domains. Significant differences in liking were found across all subjects. Based on the sensory expertise test, an overall significantly lower rating (p = 0.044) was found for the medium performance group. No overall significant differences in liking were found across groups based on performance in the wine knowledge test or the overall expertise. Despite this, significant differences in preference scores were found for several wines between groups. Individual differences in liking were significant, suggesting that individual preferences play a far larger role than mere level of wine knowledge or sensory expertise. External preference mapping was used to relate subjects liking to descriptive profiles. Although liking could not be modeled well from the sensory properties, some conclusions regarding liking for these subjects could still be made. Wines high in vanilla/oak aroma and high in either berry or canned vegetables aroma were liked significantly more than wines high in leather aroma and/or sour taste.

  • Wine
  • experts
  • novices
  • expertise testing
  • hedonic evaluation
  • liking rating
  • sensory descriptive analysis
  • preference mapping

Acknowledgments: The donation of wines by participating wineries (Beringer Wine Estates, E&J Gallo, Hess Collection, Kendall-Jackson, Meridian, and Stag’s Leap) and distributors (Leestown Company and Seagram Chateau & Estate Wines) is gratefully acknowledged. The efforts of David Gillespie, Timothy Milos, Marianne Swaney, Gregory Winter, Christopher Simons, and Matthew Meyer in conducting the descriptive analysis and of Seung Joo Lee for providing valuable assistance during consumer tests are greatly appreciated. Two anonymous reviewers are thanked for their helpful comments on an earlier version of this manuscript.

  • Copyright 2002 by the American Society for Enology and Viticulture

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 53 Issue 4

Issue Cover
  • Table of Contents
  • Table of Contents (PDF)
  • Index by author
  • Back Matter (PDF)
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines
Michael Bom Frøst, Ann C. Noble
Am J Enol Vitic.  January 2002  53: 275-284;  published ahead of print January 01, 2002

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines
Michael Bom Frøst, Ann C. Noble
Am J Enol Vitic.  January 2002  53: 275-284;  published ahead of print January 01, 2002
del.icio.us logo Digg logo Reddit logo Twitter logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Predicting Berry Quality Attributes in cv. Xarel·lo Rain-Fed Vineyards Using Narrow-Band Reflectance-Based Indices
  • Grapevine Crown Gall Suppression Using Biological Control and Genetic Engineering: A Review of Recent Research
  • Effect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin Evolution
Show more Article

Similar Articles

Advertisement

Temecula Wines Wonderful Nurseries J. Lohr Silverado Nuveen Natural Capital

AJEV Content

  • Current Issue
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2022 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire