London Experimental Oenology Seminars

LEOS @ CENSES, UNIVERSITY OF LONDON

Resources

The papers listed below are specifically about wine (wine perception, wine expertise, wine concepts and words, wine evaluation).  Many other papers on flavour perception in general are relevant to wine, but listing them would be too long )

General

Roger Scruton (2007) “A Philosophical Approach to Wine”, Tacuinum Vitineum 1, pages 28-35

Roger Scruton (2007) « The Philosophy of Wine », in Barry C. Smith (ed.) Questions of Taste : The Philosophy of Wine. New York : Oxford University Press, pages 1-20.

Barry C. Smith (2006) “Wine and Philosophy”, in Jancis Robinson(ed.) The Oxford Companion to Wine, 3rd edition. Oxford, NY : Oxford University Press,  pp. 518-520

Tim Crane (2003) “Philosophy and Wine”, Harper’s Magazine.

Wine perception

  • Philosophical problems

Ophelia Deroy (2007) « The Power of Tastes : Reconciling Science and Subjectivity », in Barry C. Smith (ed.) Questions of Taste : The Philosophy of Wine. New York : Oxford University Press, pages 99-126.

Barry C. Smith (2007) “What can we taste in a wine?”, Tacuinum Vitineum 1, pages 1-27

Barry C. Smith (2007) “The objectivity of Tastes and Tasting”, in Barry C. Smith (ed.) Questions of Taste : The Philosophy of Wine. New York : Oxford University Press, Pages 41-77

  • Physiological factors

Alessandro Genovese, Paola Piombino, Angelita Gambuti, Luigi Moio (2009) « Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations », Food Chemistry, Volume 114, Issue 1, Pages 100-107

Gary J. Pickering, Katerina Simunkova, David DiBattista (2004) « Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil) », Food Quality and Preference, Volume 15, Issue 2, Pages 147-154

U. Fischer, R. B. Boulton, A. C. Noble (1994) « Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuli », Food Quality and Preference, Volume 5, Issues 1-2, Pages 55-64

  • Genetic aspects

Bartoshuk, LM (2000) « Comparing Sensory Experiences across individuals : recent and psychophysical advances illuminate genetic variation in taste perception », Chem. Senses, 25, pages 447-460

Duffy, VB., Peterson JM, Bartoshuk LM (2004) « Associations between taste genetics, oral sensation and alcohol intake », Physiol. Behav. 82/2, pages 435-445.

  • Neurological aspects

Goode, Jamie ( 2007) « Wine and the Brain », in Barry C. Smith (ed.) Questions of Taste : The Philosophy of Wine. New York : Oxford University Press, pages 79-97

Castriota-Scanderberg A., Hagberg GE., Cerasa A. , Committeri G., Galati G., Patria F. Pitzalis S., Caltagirone C. and Frackowiack R. (2005) « The appreciation of wine by sommeliers : a functionnal magnetic resonance study of sensory integration », Neuroimage, 25, pages 570-578.

  • Cognitive factors

Michael Siegrist, Marie-Eve Cousin (2009) « Expectations influence sensory experience in a wine tasting », Appetite, Volume 52, Issue 3, Pages 762-765

  • Overall taste and specific features

S. Meillon, C. Urbano, P. Schlich (2009) « Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines » Food Quality and Preference, In Press, Corrected Proof, Available on line

Kevin Sweeney (2008) “Is there coffee of blackberry in my wine?” Fritz Allhoff (ed.) Wine and Philosophy. Malden (USA), Oxford : Blackwell, Pages 205-218

Isabelle Lesschaeve and Ann C Noble (2005) “Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences”, American Journal of Clinical Nutrition, Vol. 81, No. 1, Pages 330-335

Stéphane Vidal, Philippe Courcoux, Leigh Francis, Mariola Kwiatkowski, Richard Gawel, Pascale Williams, Elizabeth Waters, Véronique Cheynier (2004) « Use of an experimental design approach for evaluation of key wine components on mouth-feel perception », Food Quality and Preference, Volume 15, Issue 3, Pages 209-217

R. Gawel, P. G. Iland, I. L. Francis (2001) « Characterizing the astringency of red wine: a case study » Food Quality and Preference, Volume 12, Issue 1, Pages 83-94

T. Ishikawa, A. C. Noble (1995) « Temporal perception of astringency and sweetness in red wine », Food Quality and Preference, Volume 6, Issue 1, Pages 27-33

Uli Fischer, Ann C. Noble (1994) “The Effect of Ethanol, Catechin Concentration, and pH on Sourness and Bitterness of Wine”,  American Journal of Enology and Viticulture,  45/1, Pages 6-10

Monica Casutt, Peter Dürr (1993) « Perception of alcohol in a Pinot Noir wine », Food Quality and Preference, Volume 4, Issues 1-2, Page 92

  • Cross-modal effects / multi-sensorial integration

C.F. Ross, J. Bohlscheid, K. Weller (2008) « Influence of Visual Masking Technique on the Assessment of 2 Red Wines by Trained and Consumer Assessors », Journal of Food Science Volume 73, Issue 6, Date: Pages: S279-S285

Barry C. Smith (2008) “Same compounds, different flavours?”, Proceedings of the Wine Active Compounds 2008 International Conference, Chaintré : Oenoplurimedia, Pages 98-102

Carolyn F. Ross, Karen Weller (2008) « Effects of serving temperature on the sensory attributes of red and white wines », Journal of Sensory Studies, Volume 23, Issue 3, Pages: 398-416

V. Ferreira, A. Escudero, E. Campo and J. Cacho (2008) “Understanding the role played by the odorants and their interactions on wine flavour”, Proceedings of the Wine Active Compounds 2008 International Conference, Chaintré : Oenoplurimedia, Pages 77-79.

N.Loscos, P. Hernandez-Orte, AC. Lapena, J. Cacho and Vincente Ferreira (2008) “Screeing for grape odourless precursors of some relevant wine aroma”,Proceedings of the Wine Active Compounds 2008 International Conference, Chaintré : Oenoplurimedia, Pages 115-116.

P.R. Jones, R. Gawel, I.L. Francis, E.J. Waters (2008) « The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine », Food Quality and Preference, Volume 19, Issue 6, Pages 596-607

Elodie Le Berre, Boriana Atanasova, Dominique Langlois, Patrick Etiévant, Thierry Thomas-Danguin (2007) « Impact of ethanol on the perception of wine odorant mixtures », Food Quality and Preference, Volume 18, Issue 6, September 2007, Pages 901-908

Valeria Mazzoleni, Luana Maggi (2007) « Effect of wine style on the perception of 2,4,6-trichloroanisole, a compound related to cork taint in wine », Food Research International, Volume 40, Issue 6, Pages 694-699

Boriana Atanasova, Thierry Thomas-Danguin, Dominique Langlois, Sophie Nicklaus, Claire Chabanet, Patrick Etiévant (2005) « Perception of wine fruity and woody notes: influence of peri-threshold odorants », Food Quality and Preference, Volume 16, Issue 6, Pages 504-510

N. Martin (2002) « Sweet/sour balance in champagne wine and dependence on taste/odour interactions », Food Quality and Preference, Volume 13, Issue 5, Pages 295-305

Morrot, G., Brochet F. and Dubourdieu, D. (2001) « The color of odours », Brain and Language, 79/2, pages 309-320

Victoire Aubry, Pascal Schlich, Sylvie Issanchou, Patrick Etiévant (1999) « Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines », Food Quality and Preference, Volume 10, Issues 4-5, Pages 253-259

Estelle Richard, Ann C. Noble (1996) « Effect of sweetness and sourness on perceived fruitiness in dealcoholyzed wine », Food Quality and Preference, Volume 7, Issues 3-4, July-October 1996, Page 344

María Clara Zamora, Miguelina Guirao (2002) « Analysing the contribution of orally perceived attributes to the flavor of wine », Food Quality and Preference, Volume 13, Issue 5, Pages 275-283

Mario Bertuccioli, Iolanda Rosi (1996) « Prediction of wine sensory aroma attributes by headspace volatile compounds », Food Quality and Preference, Volume 7, Issues 3-4, Page 348

Brigitte Martineau, Terry E. Acree, Thomas Henick-Kling (1995) « Effect of wine type on the detection threshold for diacetyl », Food Research International, Volume 28, Issue 2, Pages 139-143

  • Wine and Food : combining flavours

Ingemar T. Nygren, Inga-Britt Gustafsson, Lisbeth Johansson (2003) « Perceived flavour changes in blue mould cheese after tasting white wine », Food Service Technology, Volume 3, Issue 3-4, Pages: 143-150

Ingemar T. Nygren, Inga-Britt Gustafsson, Lisbeth Johansson (2003) « Effects of tasting technique – sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese », Food Service Technology, Volume 3, Issue 2, Pages: 61-69

T. Nygren, I.-B. Gustafsson, L. Johansson (2002) « Perceived flavour changes in white wine after tasting blue mould cheese », Food Service Technology, Volume 2, Issue 4, Pages: 163-171

I.T. Nygren, I.-B. Gustafsson, Å Haglind, L. Johansson, AC. Noble (2001)  « Flavor changes produced by wine and food interactions : Chardonnay wine and hollandaise sauce. » Journal of Sensory Studies, Volume 16, Issue 5, Pages: 461-470

Wine-expertise

Jordi Ballester, Bruno Patris, Ronan Symoneaux, Dominique Valentin (2008) « Conceptual vs. perceptual wine spaces: Does expertise matter ? », Food Quality and Preference, Volume 19, Issue 3, Pages 267-276

R. Gawel, P.W. Godden (2008) « Evaluation of the consistency of wine quality assessments from expert wine tasters », Australian Journal of Grape and Wine Research, Volume 14, Issue 1, Pages: 1-8

John Bender (2008) “What the wine critic tells us” in Fritz Allhoff (ed.) Wine and Philosophy. Malden (USA), Oxford : Blackwell, Pages 125-136.

Wendy V. Parr, James A. Green, K. Geoffrey White, Robert R. Sherlock (2007) « The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals », Food Quality and Preference, Volume 18, Issue 6, September 2007, Pages 849-861

Helena Alvelos, J.A. Sarsfield Cabral (2007)” Modelling and monitoring the decision process of wine tasting panelists”, Food Quality and Preference, Volume 18, Issue 1, Pages 51-57

Wendy V. Parr, K. Geoffrey White, David A. Heatherbell (2004) « Exploring the nature of wine expertise: what underlies wine experts’ olfactory recognition memory advantage? », Food Quality and Preference, Volume 15, Issue 5, July 2004, Pages 411-420

Angus L. Hughson, Robert A. Boakes (2002) “The knowing nose: the role of knowledge in wine expertise”, Food Quality and Preference, Volume 13, Issues 7-8, Pages 463-472

Chollet, S., Valentin, D. (2000). “Le degré d’expertise a-til une influence sur la perception olfactive: Quelques éléments de réponses dans le domaine du vin”. L’année psychologique 100, 11-36.

Margaret A. Cliff, Marjorie C. Dever (1996) « Evaluation of expert wine judge performance at a wine competition », Food Quality and Preference, Volume 7, Issues 3-4,  Page 347

Gregg Eric Arn Solomon (1990) « Psychology of Novice and Expert Wine Talk » The American Journal of Psychology, Vol. 103, No. 4, pp. 495-517

Harry Lawless (1984) « Flavor Description of White Wine by “Expert” and Nonexpert Wine Consumers », Journal of Food Science, Volume 49, Issue 1 , Pages 120 – 123

Wine : concepts and words

  • Concepts and conceptual knowledge

Ophelia Deroy (2008) « Classification and Wine-Styles », World of Fine Wine, 21, pages 76-80

Kent Bach (2007) « Knowledge, Wine and Taste. What good is knowledge (in enjoying wine) ? », in Barry C. Smith (ed.) Questions of Taste : The Philosophy of Wine. New York : Oxford University Press, pages 21-40.

Jordi Ballester, Catherine Dacremont, Yves Le Fur, Patrick Etiévant (2005) « The role of olfaction in the elaboration and use of the Chardonnay wine concept », Food Quality and Preference, Volume 16, Issue 4, Pages 351-359

  • Wine words and tasting-notes

Barry C. Smith (2008) « Is a sip worth a thousand words », World of Fine Wine, 21, pages 114-120

Keith Lehrer and Adrienne Lehrer (2008) “Wine Speak or Critical Communication : Why People Talk about Wine”,  Fritz Allhoff (ed.) Wine and Philosophy. Malden (USA), Oxford : Blackwell, Pages 111-122

Kent Bach (2008) “Talk about wine?”, in Fritz Allhoff (ed.) Wine and Philosophy. Malden (USA), Oxford : Blackwell, Pages 95-110

Adrienne Lehrer (2007) « Can Wines be Brawny ? Reflections on Wine Vocabulary. » in Barry C. Smith (ed.) Questions of Taste : The Philosophy of Wine. New York : Oxford University Press, pages 41-78.

François Sauvageot, Isabel Urdapilleta, Dominique Peyron (2006) « Within and between variations of texts elicited from nine wine experts », Food Quality and Preference, Volume 17, Issue 6, Pages 429-444

Valentin, D., Chollet, S., Abdi, H. (2003).” Les mots du vin: Experts et novices diffèrent-ils quand ils décrivent des vins? (Wine talk: do experts and novices differ when they describe wines)”. Corpus, 2, 183-200.

Brochet, F. and Bubourdieu, D. (2001) « Wine descriptive language supports cognitive specificity of chemical senses », Brain Lang. 77, pages 187-196

Richard Gawel, A. Oberholster, I. Leigh Francis  (2000)« A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine », Australian Journal of Grape and Wine Research, Volume 6, Issue 3, Pages: 203-207

Wine : preferences and values

  • Wine-rating

Nilda D.M. Villanueva, Maria A.A.P. Da Silva (2009) « Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps », Food Quality and Preference, Volume 20, Issue 1, Pages 1-12

Mónica Bécue-Bertaut, Ramón Álvarez-Esteban, Jérôme Pagès (2008) « Rating of products through scores and free-text assertions: Comparing and combining both », Food Quality and Preference, Volume 19, Issue 1, Pages 122-134

J. Langlois, J. Ballester, D. Peyron and C. Dacremont (2008) “Impact of olfactory component in the potential for aging judgment of wines”, Proceedings of the Wine Active Compounds 2008 International Conference, Chaintré : Oenoplurimedia, Pages 145-148

Steve Charters, Simone Pettigrew (2007) « The dimensions of wine quality », Food Quality and Preference, Volume 18, Issue 7, Pages 997-1007

Steve Charters (2007) « On the Evaluation of Wine Quality », in Barry C. Smith (ed.) Questions of Taste : The Philosophy of Wine. New York : Oxford University Press, pages 157-182

W.V. Parr, J.A. Green, K. Geoffrey White (2006) “Wine judging, context and New Zealand Sauvignon Blanc”, Revue Européenne de Psychologie Appliquée, 56, pages 231-238.

  • Preferences

Sara R. Jaeger, Peter J. Danaher, Roderick J. Brodie (2009) « Wine purchase decisions and consumption behaviours: Insights from a probability sample drawn in Auckland, New Zealand », Food Quality and Preference, Volume 20, Issue 4, Pages 312-319

P. Combris, P. Bazoche, E. Giraud-Héraud, S. Issanchou (2009) « Food choices: what do we learn from combining sensory and economic experiments? » , Food Quality and Preference, In Press, Accepted Manuscript, Available online 20 May 2009

I. Lesschaeve (2008) “Wine Consumer Flavor Preference”, Proceedings of the Wine Active Compounds 2008 International Conference, Chaintré : Oenoplurimedia, Pages 71-74

Gloria Origgi (2007) « Wine Epistemology : the role of reputational and ranking systems in the World of Wine », in Barry C. Smith (ed.) Questions of Taste : The Philosophy of Wine. New York : Oxford University Press, pages 183-198.

Laura Martínez-Carrasco Martínez, Margarita Brugarolas Mollá-Bauzá, Francisco José Del Campo Gomis, África Martínez Poveda (2006) « Influence of purchase place and consumption frequency over quality wine preferences », Food Quality and Preference, Volume 17, Issue 5, Pages 315-327

Larry Lockshin, Wade Jarvis, François d’Hauteville, Jean-Philippe Perrouty (2006) « Using simulations from discrete choice experiments to measure consumer sensitivity to brand, region, price, and awards in wine choice », Food Quality and Preference, Volume 17, Issues 3-4, Pages 166-178

Antonio J. Verdú Jover, Francisco Javier Lloréns Montes, María del Mar Fuentes Fuentes (2004) « Measuring perceptions of quality in food products: the case of red wine », Food Quality and Preference, Volume 15, Issue 5, Pages 453-469

Margrethe Hersleth, Bjørn-Helge Mevik, Tormod Næs, Jean-Xavier Guinard (2003) « Effect of contextual factors on liking for wine—use of robust design methodology », Food Quality and Preference, Volume 14, Issue 7, Pages 615-622

Stuart Landon and C. E. Smith (1997) « The Use of Quality and Reputation Indicators by Consumers: The Case of Bordeaux Wine », Journal of Consumer Policy, Volume 20, Number 3

  • Emotions

Chrea, C., Grandjean, D., Delplanque, S., Cayeux, I., Le Calvé, B., Aymard, L., Velazco, M.I., Sander, D., & Scherer, K. R. (2009) ” Mapping the semantic space for the subjective experience of emotional responses to odors”, Chemical Senses, 34(1), Pages 49-62.

  • Aesthetic aspects

Ole Martin Skilleas and Douglas Burnham (2008) “You’ll never drink alone : Wine and Aesthetic Practice” Fritz Allhoff (ed.) Wine and Philosophy. Malden (USA), Oxford : Blackwell, Pages 157-171

Tim Crane (2007) « Wine as an aesthetic object » , in Barry C. Smith (ed.) Questions of Taste : The Philosophy of Wine. New York : Oxford University Press, pages 141-156.

Ophelia Deroy (2007) “A Question of Style”, Tacuinum Vitineum, 1, pages 36-62

Charters, Steve1; Pettigrew, Simone (2005) « Is wine consumption an aesthetic experience? », Journal of Wine Research, Volume 16, Number 2, pages 121-136.

Sweeney, Kevin W. (1999) “Alice’s Discriminating Palate”, Philosophy and Literature – Volume 23, Number 1, pp. 17-31

Wine and norms : politics, law, ethics

Drew Massey (2008) “Shipping across State Lines : Wine and the Law” in Fritz Allhoff (ed.) Wine and Philosophy. Malden (USA), Oxford : Blackwell, Pages 275-286

Tim Crane (2007) “Excess”, The World of Fine Wine

Wine, culture and history

Noga Arikha (2008) “Wine Psychology”, Tacuinum Vitineum : Journal of Philosophy of Wine

Matt Kramer (2008) “The Notion of Terroir”, Fritz Allhoff (ed.) Wine and Philosophy. Malden (USA), Oxford : Blackwell, Pages 225-234

Interface with analytic chemistry

  • Chemistry

Jean-Christophe Barbe, Bénédicte Pineau, Antonio Cesar Silva Ferreira (2008) « Instrumental and Sensory Approaches for the Characterization of Compounds Responsible for Wine Aroma », Chemistry & Biodiversity, Volume 5, Issue 6, Pages: 1170-1183

  • What Electronic noses can do

M. Aleixandre, J. Lozano, J. Gutiérrez, I. Sayago, M.J. Fernández, M.C. Horrillo(2008) “Portable e-nose to classify different kinds of wine”, Sensors and Actuators B: Chemical, Volume 131, Issue 1, 14 Pages 71-76

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