Titre :
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Impact de la réduction d'alcool sur la perception sensorielle des vins et acceptabilité par les consommateurs
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Titre original:
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Impact of alcohol reduction on the sensory perception of wines and acceptability by consumers
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Auteurs :
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S. Meillon, - Auteur ;
M. Danzart, Directeur de thèse ;
INRA, Collectivité éditrice ;
AgroParisTech, (FRA), Collectivité éditrice
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Type de document :
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thèse/mémoire
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Année de publication :
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2009
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Format :
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223 p.
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Note générale :
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Numéro national : 2009AGPT0068 ; Domaine : Sciences du Vivant/Ingénierie des aliments
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Langues:
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= Français
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Mots-clés:
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PARTIALLY DEALCOHOLIZED WINE
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SENSORY PERCEPTION. PREFERENCES
;
ACCEPTABILITY
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EFFECT OF INFORMATION
VIN PARTIELLEMENT DÉSALCOOLISÉ
;
PERCEPTION SENSORIELLE
;
PRÉFÉRENCES
;
ACCEPTABILITÉ
;
EFFET DE L’INFORMATION
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Résumé :
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With the significant increase of alcohol content in wines, the wine business is interested in reverse osmosis technology to reduce the alcoholic degree in wines. However, what are the consequences of this technology on the sensory perception of wines? Are the consequences appreciated by consumers? In addition, is the concept of alcohol-reduced wines accepted by consumers? This research project shows that alcohol reduction by reverse osmosis significantly impacts the sensory properties of wines in particular with a decrease in the perception of hotness, bitterness, aromas and persistency in mouth. An increase in perception of astringency is also noticed in red wines, associated with a decrease in perceived complexity. In blind tasting conditions, the liking of the sensory properties of alcohol-reduced wines is strongly segmented. Wine professionals and consumers with more experience of wine do not like the sensory properties of alcohol-reduced wines, whereas consumers with less experience like them. In addition, in tasting condition with information, the concept of alcohol-reduced wine is rejected even more strongly by consumers with a higher level of expertise. Generally, information about alcohol reduction is less well accepted for red than for white wines. An original methodology with tasting in real-life settings showed that the sensory dimension is as important as the cognitive dimension in the formation of the overall liking judgement of alcohol-reduced wines by consumers.
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Diplôme :
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Doctorat en Agriculture, alimentation, biologie, environnement et santé (ABIES) spécialité Sciences de l'alimententation
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En ligne :
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http://pastel.archives-ouvertes.fr/pastel-00005778
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