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Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2R6, Canada
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Received: 17 September 2020 / Revised: 1 November 2020 / Accepted: 18 November 2020 / Published: 20 November 2020
(This article belongs to the Special Issue Improving Wine Quality and Safety)
The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (n = 77). In the second trial, a check-all-that-apply (CATA) questionnaire and 9-point hedonic scales were used (n = 101). Three sparkling wines, from the previous trial, were evaluated blinded and with a production claim. The first trial found that consumers separated the wines based on their fruit- or earth-like attributes. In the CATA trial, desirable attributes, such as sweet and smooth, were used more frequently to describe the wines with sustainable production methods. No significant differences were found in the overall liking scores after the disclosure of the production methods (α = 0.05). These findings indicate that disclosure of production methods did not impact participants’ sensory perceptions of sparkling wine. In addition, an evaluation among different generations should be considered, as millennials have been found to hold sustainable practices to greater value. View Full-Text
Keywords: sustainability; check-all-that-apply; sensory evaluation; consumer acceptability; projective mapping sustainability; check-all-that-apply; sensory evaluation; consumer acceptability; projective mapping
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MDPI and ACS Style

Hayward, L.; Barton, A.; McSweeney, M.B. Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines. Beverages 2020, 6, 66. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040066

AMA Style

Hayward L, Barton A, McSweeney MB. Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines. Beverages. 2020; 6(4):66. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040066

Chicago/Turabian Style

Hayward, Lydia; Barton, Alanah; McSweeney, Matthew B. 2020. "Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines" Beverages 6, no. 4: 66. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040066

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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