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Journal Articles British Food Journal Year : 2020

The differentiated effect of information on the sensorial appreciation of wine

Abstract

Purpose This paper investigates how giving additional information to consumers changes their appreciation of wine, and how this effect changes with their knowledge of wine and their characteristics. Design/methodology/approach A survey of 415 French consumers was carried-out in 2014, focusing on the sensory evaluation of 37 red Bourgogne wines. Two sensorial evaluations (visual, and smell & taste) are investigated, first without any information about the wine and then with the presentation of the wine bottle with its labels. Findings The majority of participants are significantly influenced by the information displayed. The influence of information depends on their initial knowledge and individual characteristics (gender, age, and home area). This influence is robust, whatever be the means of evaluation.
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Dates and versions

hal-02506907 , version 1 (12-03-2020)

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Monia Saïdi, Georges Giraud. The differentiated effect of information on the sensorial appreciation of wine. British Food Journal, 2020, ahead-of-print (ahead-of-print), ⟨10.1108/BFJ-06-2019-0471⟩. ⟨hal-02506907⟩
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