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Impact de la réduction d'alcool sur la perception sensorielle des vins et acceptabilité par les consommateurs

Abstract : With the significant increase of alcohol content in wines, the wine business is interested in reverse osmosis technology to reduce the alcoholic degree in wines. However, what are the consequences of this technology on the sensory perception of wines? Are the consequences appreciated by consumers? In addition, is the concept of alcohol-reduced wines accepted by consumers? This research project shows that alcohol reduction by reverse osmosis significantly impacts the sensory properties of wines in particular with a decrease in the perception of hotness, bitterness, aromas and persistency in mouth. An increase in perception of astringency is also noticed in red wines, associated with a decrease in perceived complexity. In blind tasting conditions, the liking of the sensory properties of alcohol-reduced wines is strongly segmented. Wine professionals and consumers with more experience of wine do not like the sensory properties of alcohol-reduced wines, whereas consumers with less experience like them. In addition, in tasting condition with information, the concept of alcohol-reduced wine is rejected even more strongly by consumers with a higher level of expertise. Generally, information about alcohol reduction is less well accepted for red than for white wines. An original methodology with tasting in real-life settings showed that the sensory dimension is as important as the cognitive dimension in the formation of the overall liking judgement of alcohol-reduced wines by consumers.
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Contributor : Ecole Agroparistech <>
Submitted on : Monday, May 10, 2010 - 8:00:00 AM
Last modification on : Saturday, October 24, 2020 - 3:40:02 AM
Long-term archiving on: : Thursday, September 16, 2010 - 4:37:54 PM

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  • HAL Id : pastel-00005778, version 1
  • PRODINRA : 246659

Citation

Sophie Meillon. Impact de la réduction d'alcool sur la perception sensorielle des vins et acceptabilité par les consommateurs. Sciences du Vivant [q-bio]. AgroParisTech, 2009. Français. ⟨NNT : 2009AGPT0068⟩. ⟨pastel-00005778⟩

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