Background Wine flavour has been methodically studied since the beginning of sensory
research, with various purposes relating to product quality and consumer preferences …

Microbial communities during winemaking are diverse and change throughout the
fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma …

In experiential literature there is a collective accord that consumers' experiences should be
conceptualised in a multi-dimensional configuration. From the sensory science viewpoint …

To gain deeper understanding on young consumers' attitudes and preferences to wines is
needed to connect wine industry with the youth. The aims of the present study were (i) to …

Purpose This paper is aimed at examining and critically analyzing systematical literature on
wine and cross-modality between the five senses. In particular, the researchers want to …

Wine, one of the world's oldest and most popular beverages, has a distinct variety matching
a diverse base of consumers worldwide. The study was conducted in two counties of …

Research on food psychology demonstrates that epicurean eating tendencies (ie, esthetic
appreciation of the sensory and symbolic value of food), similar to health concerns, tend to …

The relationship between climate change and viticulture has become increasingly apparent
in recent years. Rising temperatures have been a critical factor in early grape ripening. This …

Consumers do not evaluate food products exclusively using sensory properties, but rather
they judge them using both intrinsic (ex. sensory properties) and extrinsic (ex. brand …

The relationship between oral physiology (eg, salivary protein content) and aroma
perception over wine consumption was investigated in previous work. However, the …