Over recent decades, cognitive psychology has made a significant contribution to our
understanding of wine-tasting phenomena. At the most fundamental level the discipline's …

People have been writing about perceptual learning and expertise in the chemical senses
for more than a century now, with a particular focus on the world of wine. However, the …

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

The aim of the present study was to investigate the concept of complexity in wine as a
function of domain-specific expertise. Thirty-nine wine professionals and 30 wine consumers …

The present study aims at evaluating the effect of culture and level of expertise on the
perception of wine intrinsic quality. Therefore, regular consumers (108) and experts (119) …

The aim of the present study was to investigate social representations of wine as a function
of wine expertise and culture. Wine expertise has been studied extensively in the field of …

The aim of the present study was to investigate the concept of elegance in wine as a function
of (i) domain-specific expertise, and (ii) wine type, more specifically as applied to still wine …

The overall aim of the present study was to investigate the social representation of wines
produced by various methods of wine production, in particular in relation to the concept of …

The effect of evaluation condition on quality judgements of wine experts was evaluated.
Quality perceived by wine experts was investigated under the assumption that this construct …

The ageing bouquet, which defines the overall quality of fine wines, counts among the most
fascinating but least known phenomena in oenology. Its complexity and subtlety are highly …