Concours de vin : de la cohérence entre les jurys à la perception des consommateurs

International audienceCahier technique dégustation. Études de l'impact des concours gratifiant les vins de classement et de médailles auprès des consommateurs à faible implication. On constate que le packaging influence positivement. L'homogénéité de la notation par les jurys a été étudiée. Celle-ci est forte. La notation par les jurys est reconnue avec raison comme gage de qualité

A sensory, chemical and consumer study of the peppery typicality of French Gamay wines from cool-climate vineyards

International audienceAim : Within the protected designation of origin (PDO) Côtes d'Auvergne, Gamay N wines express unique peppery notes that may reflect high levels of rotundone. We investigated the typicality of these wines by determining their sensory, chemical and consumer profiles. Methods and results: Twenty-one Gamay N wines from the 2013 vintage from four French wine-growing areas were assessed by a trained sensory panel (n = 8). Principal component analysis and hierarchical clustering of olfactory data were used to describe differences among regions and to select four wines for a consumer study (n = 87). Gamay N wines from Auvergne had more intense peppery notes and higher rotundone concentrations, two characteristics that showed a significant positive correlation. The large variability in rotundone among the 12 wines from Auvergne was attributed to ethanol content, which was correlated to the rotundone levels in the wines. Those who appreciate wines with a peppery sensory profile were generally managers and professionals who are willing to pay more for a bottle of wine. Conclusion: There were differences in sensory profile and rotundone concentrations in Gamay N wines from cool-climate vineyards. We also identified the consumption profile of those who appreciate peppery wines. Significance and impact of the study: Our results provide a scientific foundation for Auvergne grape growers to promote the typicality of their wines. This research also identifies the key elements for developing the Côtes d'Auvergne wine range and adapting products to consumer profiles

Determination of volatiles and sensory profile in grape juices from Gamay

International audienc

Wine competition: from between-juries consistency to sensory perception of consumers

Wine is a complex product offering to consumer a multitude of choices. Considering this diversity, wine competitions provide a way of helping consumers in their choices. However, the dramatic increase of wine contests in the last fifteen years has led to an increase in the number of award-winning wines. Is a medal really a guarantee of quality or having a medal is just a matter of chance? Two studies were therefore conducted during 3 years in a French wine competition. The first study assessed the impact of the order in which the wine was assessed, and the variability between juries’ judgements and therefore the chances of winning an award. For this purpose, the same wine was placed on all jury tables at the first and penultimate positions of the tasting series. Wines were rated, using the OIV-UIOE score sheet. Score differences were analyzed between tasting juries. The second study sought confirmation by a consumer panel of the medals awarded during the competition. A hedonic test of both award-winning and non-awarded wines was organised, in order to verify whether the awarded wines were indeed preferred by consumers

Wine competition: from between-juries consistency to sensory perception of consumers

Wine is a complex product offering to consumer a multitude of choices. Considering this diversity, wine competitions provide a way of helping consumers in their choices. However, the dramatic increase of wine contests in the last fifteen years has led to an increase in the number of award-winning wines. Is a medal really a guarantee of quality or having a medal is just a matter of chance? Two studies were therefore conducted during 3 years in a French wine competition. The first study assessed the impact of the order in which the wine was assessed, and the variability between juries’ judgements and therefore the chances of winning an award. For this purpose, the same wine was placed on all jury tables at the first and penultimate positions of the tasting series. Wines were rated, using the OIV-UIOE score sheet. Score differences were analyzed between tasting juries. The second study sought confirmation by a consumer panel of the medals awarded during the competition. A hedonic test of both award-winning and non-awarded wines was organised, in order to verify whether the awarded wines were indeed preferred by consumers

Vineyards and grape varieties: What is going on in wine professional and consumer minds?

International audienceVineyard and grape variety are two popular ways of classifying wines. Vineyard designation is a traditional practice for European wine labels but is being increasingly replaced by grape variety designation, mainly used for New World and Swiss wine labels. In a context of wine categorization, we investigated on the relationship between those two dimensions. For this purpose, we selected a set of 56 wine labels to represent three red grape varieties (Gamay, Pinot Noir and Gamaret) and three vineyards (Beaujolais, Burgundy and Switzerland). Three panels were recruited: a panel of 30 wine professionals (experts) from the Beaujolais vineyard, a panel of 30 wine consumers from the Beaujolais vineyard and a panel of 30 wine consumers from Lille, a French region without wine production. We used a free hierarchical sorting task on labels coupled with a verbalization task and an interview. Data were first analyzed separately for each panel using a Hierarchical Multiple Factor Analysis and a Hierarchical Ascending Classification. Results showed that the three panels yielded very similar wine groups. With the exception of Gamaret wines, most French wines were separated by both vineyard and grape variety while Swiss wines were separated by grape varieties. Despite this similar categorization pattern, the interviews revealed different sorting criteria and strategies used to sort the labels for each panel. With the exception of a small part of experts, both experts and consumers from Beaujolais used their knowledge of grape varieties and vineyards to sort the wine labels while the consumers from Lille simply read the labels to find clues and deduce wine groups, because of a lack of knowledge. Overall, the results indicate an interaction between vineyard and grape variety dimensions for the wine categorization by experts and consumers. The methodology proposed seems to be a promising tool that could be helpful to improve the promotion of wines

La maîtrise des risques et l'écologie industrielle : vers une approche intégrée ?

Les nouveaux défis rencontrés dans l’analyse, la conception et le suivi des systèmes sociotechniques complexes requièrent l’utilisation d’approches méthodologiques globales qui s’inspirent de l’analyse systémique. Face à l’émergence de nouvelles formes de risques et aux multiples interdépendances, il est important que ces approches soient capables de prendre en compte tant les exigences de durabilité que celle de sécurité des personnes, des biens et de l’environnement. L’objectif de ce papier est de proposer une analyse préliminaire des démarches d’écologie industrielle et de maîtrise de risques afin de fournir les bases d’une démarche intégrée qui se fonde sur les interconnexions entre ces deux disciplines. The new challenges in the analysis, design and monitoring of complex socio-technical systems require the use of methodological approaches inspired by systems analysis. With the emergence of new forms of risk and of multiple interdependencies, it is important that these approaches are able to take into account both the requirements of sustainability as well as the safety of persons, property and the environment. The aim of this paper is to propose a preliminary analysis of industrial ecologyand of risks management in order to provide the groundwork for an integrated approach that is based on the interconnections between these two disciplines

Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception ?

International audienceInterviews results highlight that expert and familiar consumer panels use top-down strategies (use of concepts, knowledge) while unfamiliar consumer panel use bottom-up strategies (use of perceptions). So, for familiar consumer panel, the exposure and the familiarity to these wines contributed to the use of similar categorization processes than expert panel.➢ Conducting interviews at the end of sorting tasks provides additional informations on categorization strategies and thus a better understanding of assessor’s perception

Evaluation de la dominance temporelle des sensations de vins rouges de Bourgogne et du Beaujolais par un panel d'experts et de consommateurs

National audienceDeux groupes de 15 sujets ont été sélectionnés selon leur niveau d'expertise en dégustation de vin. Le premier groupe était constitué de professionnels du vin du Beaujolais habitués à réaliser du profil sensoriel, le second était constitué de consommateurs amateurs de vins rouges. Aucun n'avait expérimenté la méthode DTS (Dominance Temporelle des Sensations) auparavant. Six vins rouges ont été sélectionnés pour leur diversité sensorielle : trois vins du Beaujolais et trois de Bourgogne. Durant deux séances d'entraînement, 10 descripteurs (sucré-gras, amer, acide, astringent, fruits confits-cuits, fruits rouges, floral, végétal, épicé, et boisé) ont été définis et expliqués aux deux panels, qui ont aussi pu se familiariser avec le principe du DTS. A chacune des quatre séances suivantes, chaque panel a réalisé un profil DTS de chacun des six vins de l'étude. Les résultats montrent que les séquences de dominances des experts sont différentes de celles des consommateurs, soulignant l'importance de faire appel à des consommateurs pour la description de leur perception lorsque l'on souhaite comprendre leurs préférences. Les experts sont toutefois plus consensuels entre eux, ce qui se traduit par une meilleure discrimination des six vins. Cependant, la répétabilité individuelle, estimée grâce aux quatre répétitions, est légèrement meilleure pour les consommateurs que pour les experts, ce qui laisse envisager une utilisation prometteuse du DTS avec les consommateurs