Taste Augmentation of Wine by Artificial Climate Room: Influence of Temperature and Humidity on Taste Evaluation

Abstract

This study investigates the effects of temperature and humidity on the subjective characteristics of wine through evaluations in two distinct environments: an artificial climate chamber and a conference room. Two wines, wine 1(CROIX DE BEAUCAILLOU 2011) and wine 2(BLAGNY 1ER CRU LA PIECE SOUS LE BOIS 2014), were analyzed. Significant differences in color intensity, aging degree, and body were observed for wine 1 in the artificial climate room, and in flavor intensity in the conference room. For wine 2, significant differences were detected in flavor intensity and aging degree in the artificial climate room. Additionally, the composition changes of the wines concerning temperature were examined, revealing correlations between specific acids and temperature changes. These findings indicate that wine taste can be optimized by adjusting environmental conditions based on wine type and personal preferences, suggesting the potential for climate-controlled environments in enhancing wine and food experiences in restaurants.