RT Journal Article
SR Electronic
T1 Sensory Evaluation of Wine and Commercial Realities: Review of Current Practices and Perspectives
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 252
OP 258
DO 10.5344/ajev.2007.58.2.252
VO 58
IS 2
A1 Lesschaeve, Isabelle
YR 2007
UL http://www.ajevonline.org/content/58/2/252.abstract
AB The attributes of a wine rely on the sensory acuity of the winemaker or the winemaker’s team. Depending on the winery operations or the style of wine made, the winemaker can be viewed as the expert crafting an artisan wine or producing a commercial alcoholic beverage designed to appeal to many consumers. The globalization of the wine market now enables more consumers to taste wines produced in foreign regions. Winemakers producing popular wines have been challenged by evolving consumer needs, values, and motivations for drinking wines, consumption habits, and greater product competition. This review discusses the tools sensory evaluation provides to assist winery operations by characterizing wine sensory properties and by better understanding consumer preferences in order to design better wine styles. By reviewing the scientific and marketing literature, key concepts are illustrated and new perspectives for consumer-driven winemaking and wine business strategies are proposed.