Pub Date : 2020-06-01DOI: 10.1007/s11019-019-09926-2
Victor Chidi Wolemonwu
This is critical review of Richard Dean' book, The Value of Humanity in Kant's Moral Theory. Dean's book was evaluated, and some of his interpretations of Kant were critiqued. However, it concludes that Dean's book is illuminating especially, as regards the distinction he made between consent and informed consent and their roles in biomedical practice.
这是对理查德-迪恩（Richard Dean）的著作《康德道德理论中的人性价值》（The Value of Humanity in Kant's Moral Theory）的评论。对 Dean 的著作进行了评价，并对他对康德的一些解释提出了批评。不过，文章最后认为，迪安的书很有启发性，尤其是他对同意和知情同意及其在生物医学实践中的作用所做的区分。
{"title":"Richard Dean: The Value of Humanity in Kant's Moral Theory : Clarendon Press, Oxford, 2006, pp. x + 267. Cloth, £28.12.","authors":"Victor Chidi Wolemonwu","doi":"10.1007/s11019-019-09926-2","DOIUrl":"10.1007/s11019-019-09926-2","url":null,"abstract":"<p><p>This is critical review of Richard Dean' book, The Value of Humanity in Kant's Moral Theory. Dean's book was evaluated, and some of his interpretations of Kant were critiqued. However, it concludes that Dean's book is illuminating especially, as regards the distinction he made between consent and informed consent and their roles in biomedical practice.</p>","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"11 1","pages":"221-226"},"PeriodicalIF":2.1,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7260255/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82408780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT Tasting sessions for tourists at Spanish wineries are a direct way to promote wines and encourage purchases. Previous academic work has demonstrated the influence of emotions on buying behaviour and of tasting-room experiences on wine purchasing. However, it has not yet been determined which key factor – the winery visit or the novelty of the wine itself – has a greater impact on purchase intention. To fill this gap, our study uses two structural equation models to analyse the impact of emotions on purchase intention. We used a PANAS-based questionnaire to measure the emotions produced by a new type of wine and a winery visit. The results show that the positive emotions generated by the product’s novelty highly explained purchase intention, whilst the emotions produced by the winery visit barely affected it. These outcomes have important marketing and managerial implications for wine tourism management and for wine marketing strategy.
{"title":"Wine tourism and purchase intention: a measure of emotions according to the PANAS scale","authors":"Jorge Pelegrín-Borondo, Cristina Olarte-Pascual, Gwenaëlle Oruezabala","doi":"10.1080/09571264.2020.1780573","DOIUrl":"https://doi.org/10.1080/09571264.2020.1780573","url":null,"abstract":"ABSTRACT Tasting sessions for tourists at Spanish wineries are a direct way to promote wines and encourage purchases. Previous academic work has demonstrated the influence of emotions on buying behaviour and of tasting-room experiences on wine purchasing. However, it has not yet been determined which key factor – the winery visit or the novelty of the wine itself – has a greater impact on purchase intention. To fill this gap, our study uses two structural equation models to analyse the impact of emotions on purchase intention. We used a PANAS-based questionnaire to measure the emotions produced by a new type of wine and a winery visit. The results show that the positive emotions generated by the product’s novelty highly explained purchase intention, whilst the emotions produced by the winery visit barely affected it. These outcomes have important marketing and managerial implications for wine tourism management and for wine marketing strategy.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"31 1","pages":"101 - 123"},"PeriodicalIF":0.0,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2020.1780573","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46341713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-02DOI: 10.1080/09571264.2020.1723067
Daniel Hölle, S. Aufschnaiter, J. Bogon, Christina U. Pfeuffer, A. Kiesel, R. Thomaschke
ABSTRACT The present study, for the first time, investigated the influence of time delays and the spatial arrangement of products on the quality rating of wine bottles in an online wine shop. For this purpose, an online shop was simulated in which participants selected various wine bottles from an overview page. After participants had selected a wine bottle, an enlarged version was presented after a system response time of either 200 or 1400 ms. Participants then viewed and rated wine bottles from various locations on the website overview page. Results showed that the average quality ratings after the short and the long system response time did not differ. However, products presented on the left or the right side of the overview page received worse ratings than wine bottles presented in the centre. By explicitly comparing the influence of temporal delays and spatial arrangement of products on quality ratings in an online shop, we derived best practice suggestions for the interface design in online shopping environments.
{"title":"Quality ratings of wine bottles in e-commerce: the influence of time delays and spatial arrangement","authors":"Daniel Hölle, S. Aufschnaiter, J. Bogon, Christina U. Pfeuffer, A. Kiesel, R. Thomaschke","doi":"10.1080/09571264.2020.1723067","DOIUrl":"https://doi.org/10.1080/09571264.2020.1723067","url":null,"abstract":"ABSTRACT The present study, for the first time, investigated the influence of time delays and the spatial arrangement of products on the quality rating of wine bottles in an online wine shop. For this purpose, an online shop was simulated in which participants selected various wine bottles from an overview page. After participants had selected a wine bottle, an enlarged version was presented after a system response time of either 200 or 1400 ms. Participants then viewed and rated wine bottles from various locations on the website overview page. Results showed that the average quality ratings after the short and the long system response time did not differ. However, products presented on the left or the right side of the overview page received worse ratings than wine bottles presented in the centre. By explicitly comparing the influence of temporal delays and spatial arrangement of products on quality ratings in an online shop, we derived best practice suggestions for the interface design in online shopping environments.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"31 1","pages":"152 - 170"},"PeriodicalIF":0.0,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2020.1723067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41378040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-02DOI: 10.1080/09571264.2020.1780574
Emiliano C. Villanueva, J. Ferrer
ABSTRACT New wineries in less traditional wine regions have broadened the concept of the wine industry by linking it with tourism; perhaps with more strength than in other more traditional areas, where this change in the business model has also occurred. To understand what the drivers of a better performance to this new typology of wineries are, this article has surveyed the wineries of the states of Connecticut and Rhode Island, in the northeast of the U.S., a new wine region. Through a questionnaire, the strategies these wineries follow and their relevant management capabilities in relationship with their performance have been analyzed. The conclusions show how the management capabilities the wineries own are as important as the strategy of differentiation they follow in their pursue and obtention of a competitive advantage; and that it is a service and tourism-oriented strategy that eventually facilitates this advantage. The managerial skills of creating an efficient and coordinated organizational structure together with their conception of this service-oriented business, where the tourism aspect plays a fundamental role, seems evident when defining the resources and capabilities that generate their sustainable performance.
{"title":"Rhode Island and Connecticut wineries business strategy, performance, and management capabilities: a survey of managerial practices","authors":"Emiliano C. Villanueva, J. Ferrer","doi":"10.1080/09571264.2020.1780574","DOIUrl":"https://doi.org/10.1080/09571264.2020.1780574","url":null,"abstract":"ABSTRACT New wineries in less traditional wine regions have broadened the concept of the wine industry by linking it with tourism; perhaps with more strength than in other more traditional areas, where this change in the business model has also occurred. To understand what the drivers of a better performance to this new typology of wineries are, this article has surveyed the wineries of the states of Connecticut and Rhode Island, in the northeast of the U.S., a new wine region. Through a questionnaire, the strategies these wineries follow and their relevant management capabilities in relationship with their performance have been analyzed. The conclusions show how the management capabilities the wineries own are as important as the strategy of differentiation they follow in their pursue and obtention of a competitive advantage; and that it is a service and tourism-oriented strategy that eventually facilitates this advantage. The managerial skills of creating an efficient and coordinated organizational structure together with their conception of this service-oriented business, where the tourism aspect plays a fundamental role, seems evident when defining the resources and capabilities that generate their sustainable performance.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"31 1","pages":"124 - 140"},"PeriodicalIF":0.0,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2020.1780574","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43113355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-02DOI: 10.1080/09571264.2020.1764919
Mario L. Cassar, A. Caruana, Jirka Konietzny
ABSTRACT Social media sites, like TripAdvisor, allow postings of User Generated Content (UGC) that provide restaurant customers with the opportunity of sharing their experiences and recording their satisfaction and dissatisfaction. These activities represent an essential form of electronic word-of-mouth that can influences the decision process of other customers. The paper investigates tourist satisfaction experiences as expressed in UGC on TripAdvisor to determine the role that wine plays in customer satisfaction with fine dining restaurants. A list of the world's top 1000 restaurants is used to identify five top- and five bottom-ranked restaurants and data in the form of six UGC narratives written by tourists on TripAdvisor for each restaurant are collected. Lexical analysis of the sixty narratives collected is undertaken via the Leximancer software. Results are reported, implications are discussed, limitations are noted, and directions for future research are indicated.
{"title":"Wine and satisfaction with fine dining restaurants: an analysis of tourist experiences from user generated content on TripAdvisor","authors":"Mario L. Cassar, A. Caruana, Jirka Konietzny","doi":"10.1080/09571264.2020.1764919","DOIUrl":"https://doi.org/10.1080/09571264.2020.1764919","url":null,"abstract":"ABSTRACT Social media sites, like TripAdvisor, allow postings of User Generated Content (UGC) that provide restaurant customers with the opportunity of sharing their experiences and recording their satisfaction and dissatisfaction. These activities represent an essential form of electronic word-of-mouth that can influences the decision process of other customers. The paper investigates tourist satisfaction experiences as expressed in UGC on TripAdvisor to determine the role that wine plays in customer satisfaction with fine dining restaurants. A list of the world's top 1000 restaurants is used to identify five top- and five bottom-ranked restaurants and data in the form of six UGC narratives written by tourists on TripAdvisor for each restaurant are collected. Lexical analysis of the sixty narratives collected is undertaken via the Leximancer software. Results are reported, implications are discussed, limitations are noted, and directions for future research are indicated.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"31 1","pages":"100 - 85"},"PeriodicalIF":0.0,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2020.1764919","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46619144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-02-12DOI: 10.1080/09571264.2020.1723071
F. Sgroi
ABSTRACT The objective of this work is to analyze the management of technical and economic risks in agri-food production. It is well established that any business activity is characterized by risks that, if not managed efficiently and effectively, can cause a company’s downward spiral. In this context, the management of a winery requires the adoption of company policies aimed at reducing risk. This study highlights the fact that the wine insurance market is characterized by information asymmetry and adverse selection that contribute to the creation of ‘distorted markets’. The results of the empirical analysis show the collapse of subsidized insurance contracts in viticulture leading to a decrease in the public contribution provided to businesses.
{"title":"Business choices, risk management and distortions in the wine market in the European Union","authors":"F. Sgroi","doi":"10.1080/09571264.2020.1723071","DOIUrl":"https://doi.org/10.1080/09571264.2020.1723071","url":null,"abstract":"ABSTRACT The objective of this work is to analyze the management of technical and economic risks in agri-food production. It is well established that any business activity is characterized by risks that, if not managed efficiently and effectively, can cause a company’s downward spiral. In this context, the management of a winery requires the adoption of company policies aimed at reducing risk. This study highlights the fact that the wine insurance market is characterized by information asymmetry and adverse selection that contribute to the creation of ‘distorted markets’. The results of the empirical analysis show the collapse of subsidized insurance contracts in viticulture leading to a decrease in the public contribution provided to businesses.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"31 1","pages":"141 - 151"},"PeriodicalIF":0.0,"publicationDate":"2020-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2020.1723071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48145461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-02DOI: 10.1080/09571264.2020.1723068
Armand Gilinsky, J. Ford, Sandra K. Newton, Deanna Brown
ABSTRACT More frequent and destructive natural disasters have thrust the topic of strategic resilience to the forefront of managerial conversations around the globe. Stakeholders increasingly expect firms to have plans in place to mitigate these disasters and sustain, or quickly resume, their operations. The communities within which firms operate increasingly expect them to responsibly engage to sustain local economic and environmental assets. The climate and geography endemic to many wine grape-growing regions are also often vulnerable to wildfire, flooding and earthquakes. Via grounded field research, involving four case studies of wine businesses, we assessed perceived strategic resilience in the key wine regions of Napa and Sonoma Counties recently impacted natural disaster by applying content analysis to eight qualitative interviews from personnel at four bonded wineries. Our analysis found four conceptual constructs of organizational resilience: realizing a need, building stakeholder support, securing resources and capabilities and exemplifying best practices. These conceptual constructs could provide a roadmap for firms looking to increase their resilience in planning for natural disaster.
{"title":"An exploratory investigation into strategic resilience in the US wine industry","authors":"Armand Gilinsky, J. Ford, Sandra K. Newton, Deanna Brown","doi":"10.1080/09571264.2020.1723068","DOIUrl":"https://doi.org/10.1080/09571264.2020.1723068","url":null,"abstract":"ABSTRACT More frequent and destructive natural disasters have thrust the topic of strategic resilience to the forefront of managerial conversations around the globe. Stakeholders increasingly expect firms to have plans in place to mitigate these disasters and sustain, or quickly resume, their operations. The communities within which firms operate increasingly expect them to responsibly engage to sustain local economic and environmental assets. The climate and geography endemic to many wine grape-growing regions are also often vulnerable to wildfire, flooding and earthquakes. Via grounded field research, involving four case studies of wine businesses, we assessed perceived strategic resilience in the key wine regions of Napa and Sonoma Counties recently impacted natural disaster by applying content analysis to eight qualitative interviews from personnel at four bonded wineries. Our analysis found four conceptual constructs of organizational resilience: realizing a need, building stakeholder support, securing resources and capabilities and exemplifying best practices. These conceptual constructs could provide a roadmap for firms looking to increase their resilience in planning for natural disaster.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"31 1","pages":"35 - 48"},"PeriodicalIF":0.0,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2020.1723068","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45138037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-02DOI: 10.1080/09571264.2019.1684249
Emily Fougere, Erin K. Kaplan, Courtney A. Collins
ABSTRACT This paper examines the impact of the Rudy Kurniawan fraudulent wine scandal on the market for wine sold at auction. Using data gathered from Wine Spectator’s Auction Highlights reports, we estimate the difference in average price per lot of wine sold at auctions before and after Mr Kurniawan’s arrest. We find a large statistically significant decrease (25–30%) in average price per lot following the arrest, with some evidence of even larger declines at Acker Merrall and Condit, the auction house most associated with the scandal.
{"title":"Pricing uncertainty in wine markets following the Rudy Kurniawan scandal","authors":"Emily Fougere, Erin K. Kaplan, Courtney A. Collins","doi":"10.1080/09571264.2019.1684249","DOIUrl":"https://doi.org/10.1080/09571264.2019.1684249","url":null,"abstract":"ABSTRACT This paper examines the impact of the Rudy Kurniawan fraudulent wine scandal on the market for wine sold at auction. Using data gathered from Wine Spectator’s Auction Highlights reports, we estimate the difference in average price per lot of wine sold at auctions before and after Mr Kurniawan’s arrest. We find a large statistically significant decrease (25–30%) in average price per lot following the arrest, with some evidence of even larger declines at Acker Merrall and Condit, the auction house most associated with the scandal.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"31 1","pages":"1 - 5"},"PeriodicalIF":0.0,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1684249","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46820393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-02DOI: 10.1080/09571264.2019.1699781
Micah J. Hewer, W. Gough
ABSTRACT The impacts of projected climate change on several key climatic indicators for grape growth and wine production are assessed for the Niagara Peninsula (Canada). Global Climate Model outputs are evaluated and ranked for the study region to create selective ensembles of seasonal climate change projections. Statistical downscaling is performed to create local, daily, climate change scenarios. Average growing season temperature and the number of growing degree days have been increasing over time (1981–2010) and are projected to increase further under climate change (2011–2100). There were trends in total accumulated growing season precipitation or in the number of days with total precipitation greater than 10 mm, but slight increases were still projected under climate change. Minimum winter temperatures were warming over time and the number of days with temperatures below −20°C were decreasing, with both these trends projected to continue. There were no statistically significant trends associated with maximum summer temperatures or the number of days with temperatures above 30°C, but both were projected to increase considerably in the future. A warmer, wetter climate in the region is expected to lengthen growing seasons, increase growth potential, diminish risk of winter freeze damage, while increasing summer heat stress.
{"title":"Assessing the impact of projected climate change on the future of grape growth and wine production in the Niagara Peninsula (Canada)","authors":"Micah J. Hewer, W. Gough","doi":"10.1080/09571264.2019.1699781","DOIUrl":"https://doi.org/10.1080/09571264.2019.1699781","url":null,"abstract":"ABSTRACT The impacts of projected climate change on several key climatic indicators for grape growth and wine production are assessed for the Niagara Peninsula (Canada). Global Climate Model outputs are evaluated and ranked for the study region to create selective ensembles of seasonal climate change projections. Statistical downscaling is performed to create local, daily, climate change scenarios. Average growing season temperature and the number of growing degree days have been increasing over time (1981–2010) and are projected to increase further under climate change (2011–2100). There were trends in total accumulated growing season precipitation or in the number of days with total precipitation greater than 10 mm, but slight increases were still projected under climate change. Minimum winter temperatures were warming over time and the number of days with temperatures below −20°C were decreasing, with both these trends projected to continue. There were no statistically significant trends associated with maximum summer temperatures or the number of days with temperatures above 30°C, but both were projected to increase considerably in the future. A warmer, wetter climate in the region is expected to lengthen growing seasons, increase growth potential, diminish risk of winter freeze damage, while increasing summer heat stress.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"31 1","pages":"34 - 6"},"PeriodicalIF":0.0,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2019.1699781","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44361471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-02DOI: 10.1080/09571264.2020.1723069
Marianne McKay, F. Bauer, Valeria Panzeri, A. Buica
ABSTRACT The qualitative perceptual interactions of single and binary mixtures of four compounds: guaiacol (‘burnt/smoky’), o-cresol (‘phenolic/tar’), 4-ethylphenol (4-EP, ‘leather/barnyard’), and 2-isobutyl-3-methoxypyrazine (IBMP, ‘green pepper/herbaceous’), were studied in a partially de-aromatised red wine matrix. Using Descriptive Analysis, each compound was characterised individually by a trained panel of eleven judges at peri- and sub-threshold levels. Binary mixtures of all four compounds were subsequently characterised in the same matrix using a D-optimal fractional statistical design. The data show that the olfactory outcome of binary mixtures of these compounds in red wine cannot be predicted from the attributes of the single compounds, with some ‘single compound’ attributes absent in binary mixtures, and new attributes emerging when two compounds are present together. This work adds to our understanding of the sensory impact of low levels of volatile phenols and IBMP in wine.
{"title":"Perceptual interactions and characterisation of odour quality of binary mixtures of volatile phenols and 2-isobutyl-3-methoxypyrazine in a red wine matrix","authors":"Marianne McKay, F. Bauer, Valeria Panzeri, A. Buica","doi":"10.1080/09571264.2020.1723069","DOIUrl":"https://doi.org/10.1080/09571264.2020.1723069","url":null,"abstract":"ABSTRACT The qualitative perceptual interactions of single and binary mixtures of four compounds: guaiacol (‘burnt/smoky’), o-cresol (‘phenolic/tar’), 4-ethylphenol (4-EP, ‘leather/barnyard’), and 2-isobutyl-3-methoxypyrazine (IBMP, ‘green pepper/herbaceous’), were studied in a partially de-aromatised red wine matrix. Using Descriptive Analysis, each compound was characterised individually by a trained panel of eleven judges at peri- and sub-threshold levels. Binary mixtures of all four compounds were subsequently characterised in the same matrix using a D-optimal fractional statistical design. The data show that the olfactory outcome of binary mixtures of these compounds in red wine cannot be predicted from the attributes of the single compounds, with some ‘single compound’ attributes absent in binary mixtures, and new attributes emerging when two compounds are present together. This work adds to our understanding of the sensory impact of low levels of volatile phenols and IBMP in wine.","PeriodicalId":52456,"journal":{"name":"Journal of Wine Research","volume":"31 1","pages":"49 - 66"},"PeriodicalIF":0.0,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/09571264.2020.1723069","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48322520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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