How do consumers describe wine astringency?

No abstract is available for this paper.

• Publication year

  2015

• Venue

  Food Research International

• Publication date

  2015-12-01

• Fields of study

  Agricultural And Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.foodres.2015.09.025PMID 28433298
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• psych: Procedures for Personality and Psychological Research

  2017cited by this paper
• Perceived minerality in Sauvignon wines: Influence of culture and perception mode

  2015cited by this paper
• R: A language and environment for statistical computing.

  2014cited by this paper
• Novel Techniques in Sensory Characterization and Consumer Profiling

  2014cited by this paper
• Judging wine quality: Do we need experts, consumers or trained panelists?

  2014cited by this paper
• Free Sorting Task

  2014cited by this paper
• Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

  2014cited by this paper
• Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses

  2014cited by this paper
• Social representations of wine and culture: A comparison between France and New Zealand

  2013cited by this paper
• Developing Lexicons: A Review

  2013influential reference
• SENSORY AND SEMANTIC LANGUAGE MODEL FOR RED APPLES

  2010cited by this paper
• Free listing: A method to gain initial insight of a food category

  2010cited by this paper
• Discrimination among astringent samples is affected by choice of palate cleanser

  2010cited by this paper
• Spin versus fair speak in food labelling: A matter of taste?

  2010cited by this paper
• Perception of traditional food products in six European regions using free word association

  2010cited by this paper
• Open-Ended Questions

  2009cited by this paper
• Text Mining Infrastructure in R

  2008cited by this paper
• Astringency: Mechanisms and Perception

  2008cited by this paper
• Conceptual vs. perceptual wine spaces: Does expertise matter?

  2008cited by this paper
• The astringency of whey protein beverages is caused by their acidity

  2008cited by this paper
• The influence of involvement on purchase intention for new world wine

  2007cited by this paper
• EFFICACY OF PALATE CLEANSERS FOR REDUCTION OF ASTRINGENCY CARRYOVER DURING REPEATED INGESTIONS OF RED WINE

  2007cited by this paper
• Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences.

  2005cited by this paper
• Triangulation between case study and survey methods in management accounting research: An assessment of validity implications

  2005cited by this paper
• Relating the food involvement scale to demographic variables, food choice and other constructs

  2004cited by this paper
• Text analysis of open-ended survey responses : a complementary method to preference mapping

  2003cited by this paper
• The construct of food involvement in behavioral research: scale development and validation.

  2003cited by this paper
• Social Research Methods: Qualitative and Quantitative Approaches

  2002cited by this paper
• Segmentation by Involvement or Nationality for Global Retailing: A Cross-national Comparative Study of Wine Shopping Behaviours

  2001cited by this paper
• A case study in relating sensory descriptive data to product concept fit and consumer vocabulary

  2001cited by this paper
• Descriptive menu labels' effect on sales

  2001cited by this paper
• A "Mouth-feel Wheel": terminology for communicating the mouth-feel characteristics of red wine

  2000influential reference
• Oral sensations associated with the flavan-3-ols (+)-catechin and (-)-epicatechin 1 Journal Series P

  1999cited by this paper
• Heavy wine consumption: empirical and theoretical perspectives

  1998cited by this paper
• Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids.

  1998cited by this paper
• The use of language by trained and untrained experienced wine tasters

  1997cited by this paper
• Using product, brand and purchasing involvement for retail segmentation

  1997cited by this paper
• External information sources of product enthusiasts: Differences between variety seekers, variety neutrals, and variety avoiders

  1996cited by this paper
• Temporal perception of astringency and sweetness in red wine

  1995cited by this paper
• Interactions of astringent substances.

  1994cited by this paper
• Oral astringency: a tactile component of flavor.

  1993influential reference
• Sensory Evaluation of the Mouthfeel of Beer

  1991cited by this paper
• Time-course of astringent sensations

  1991influential reference
• Psychology of novice and expert wine talk

  1990cited by this paper
• Oral astringency: effects of repeated exposure and interactions with sweeteners

  1990cited by this paper
• A causal model of consumer involvement

  1989cited by this paper
• The Taste of Wine: The Art and Science of Wine Appreciation

  1987influential reference
• Flavor Description of White Wine by “Expert” and Nonexpert Wine Consumers

  1984cited by this paper
• Content Analysis: An Introduction to Its Methodology

  1980cited by this paper
• Bitterness and astringency of phenolic fractions in wine

  1980cited by this paper
• The phenolics of ciders: Bitterness and astringency

  1978cited by this paper
• The research act: A theoretical introduction to sociological methods

  1977cited by this paper
• Involved or Not Involved

  1975influential reference
• Talking About Wine.

  1975cited by this paper
• Little Jiffy, Mark Iv

  1974cited by this paper
• A second generation little jiffy

  1970cited by this paper
• A rationale and test for the number of factors in factor analysis

  1965cited by this paper
• Coefficient alpha and the internal structure of tests

  1951cited by this paper
• TESTS OF SIGNIFICANCE IN FACTOR ANALYSIS

  1950cited by this paper

• US consumers’ preference for orange wine may not align with the assumptions of wine professionals

  2026cites this paper
• Product development approach to introducing a new wine style and grape varietal: Marquette

  2025cites this paper
• The nature and origins of crossmodal associations to astringent solutions and basic tastes

  2025cites this paper
• Sensory transfer between handfeel touch and mouthfeel: A guide for developing a tool to describe mouthfeel properties of red wines

  2025cites this paper
• Unraveling the pungency of Sichuan pepper oleoresin: Effects of alkylamide concentration and composition.

  2025cites this paper
• Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for Vitis vinifera cv. Shiraz winemaking

  2024cites this paper
• A tribo-chemical view on astringency of plant-based food substances

  2024cites this paper
• Chemosensory metabolomic analysis of condensed tannins in Marselan, Cabernet Sauvignon and Merlot red wine during winemaking

  2024cites this paper
• Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers.

  2023influential citation
• Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise

  2023cites this paper
• Perceptions of plant-based fish among Atlantic Canadians.

  2023cites this paper
• Sensomics-assisted key aroma molecules decoding of ginger-infused stewed beef

  2023cites this paper
• The impact of varying key sensory attributes on consumer perception of beer body

  2023cites this paper
• Is there an association between consumers’ personality traits and the sensory characteristics they look for in wine?

  2022cites this paper
• Roughness perception: A multisensory/crossmodal perspective

  2022cites this paper
• Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)

  2021cites this paper
• Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database

  2021cites this paper
• Projective mapping and ultra‐flash profile studies should include a list of descriptors and definitions: An investigation into descriptors used by untrained panelists

  2021cites this paper
• Wine Astringency: More Than Just Tannin-Protein Interactions.

  2021cites this paper
• Consumer understanding of beer and wine body: an exploratory study of an ill-defined concept

  2021cites this paper
• In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation.

  2021cites this paper
• A Review of Tannin Determination Methods Using Spectrophotometric Detection in Red Wines and Their Ability to Predict Astringency

  2021cites this paper
• Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines

  2020cites this paper
• Investigating caloric values and consumers' perceptions of Nova Scotia rosé wines.

  2020cites this paper
• Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements.

  2020cites this paper
• Factors affecting consumer preferences for “natural wine”

  2020cites this paper
• Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

  2020cites this paper
• Whole Cluster and Dried Stem Additions’ Effects on Chemical and Sensory Properties of Pinot noir Wines over Two Vintages

  2020cites this paper
• Investigating the disclosure of ingredient lists impact on consumers' sensory perceptions of red wines produced in Nova Scotia, Canada

  2020cites this paper
• Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

  2020cites this paper
• Dynamic characterization of wine astringency profiles using modified progressive profiling.

  2019cites this paper
• Las redes sociales como una nueva herramienta para el marketing en línea de los alimentos

  2019cites this paper
• Effect of Product Involvement on Panels’ Vocabulary Generation, Attribute Identification, and Sample Configurations in Beer

  2019influential citation
• Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

  2019cites this paper
• Exposure to Aroma Reference Standards Alters Participants’ Descriptions of Commercial Red and White Wines

  2019cites this paper
• Global Profile: Going beyond liking to better understand product experience.

  2019cites this paper
• Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips.

  2019cites this paper
• Social networks as a new marketing channel for animal food products : a qualitative study in Spain

  2018influential citation
• Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents

  2018cites this paper
• Dose–response functions and methodological insights for sensory tests with astringent stimuli

  2018cites this paper
• Semiotics and Sensory Sciences: Meaning Between Texts and Numbers

  2018cites this paper
• A cross-cultural consumers’ perspective on social media-based short food supply chains

  2018cites this paper
• Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts

  2018cites this paper
• Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines.

  2017cites this paper
• Sensory characterization of the astringency of commercial Uruguayan Tannat wines.

  2017cites this paper
• Wine consumers' subjective responses to wine mouthfeel and understanding of wine body.

  2017influential citation
• Exploring mouthfeel in model wines: Sensory-to-instrumental approaches.

  2017cites this paper
• A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

  2016cites this paper