Skip to main content
SpringerLink
Log in

Wine Quality Perception: A Sensory Point of View

  • Chapter
  • First Online:
Wine Safety, Consumer Preference, and Human Health

Abstract

Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer representation. This fact has increased the demand of quality products in the market. In this context, it is of high interest for wine producers to understand the underlying indicators of consumers’ quality perception as well as the relative importance they attach to these cues when inferring quality in wine to reach the alignment of consumers’ expectations, needs and wants.

This chapter is aimed at giving an overview of the current state of knowledge of the indicators of wine quality perception from a sensory point of view. For this purpose, the factors driving perceived quality of wine as a product, the characteristics of the consumer and the consumption situation are firstly reported. Then, the methodologies most usually employed to evaluate hedonic perception of consumers are discussed. Finally, wine properties linked to quality perception are reviewed.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Alba JW, Hutchinson JW. Dimensions of consumer expertise. J Consum Res. 1987;13(4):411–54.

    Article  Google Scholar 

  • Antmann G, Ares G, Varela P, Salvador A, Coste B, Fiszman SM. Consumers’ creaminess concept perception: a cross-cultural study in three spanish-speaking countries. J Texture Stud. 2011;42(1):50–60. doi:10.1111/j.1745-4603.2010.00267.x.

    Article  Google Scholar 

  • Aurifeille JM, Quester PG, Lockshin L, Spawton T. Global vs international involvement-based segmentation—a cross-national exploratory study. Int Mark Rev. 2002;19(4-5):369–86. doi:10.1108/02651330210435672.

    Article  Google Scholar 

  • Ballester J, Patris B, Symoneaux R, Valentin D. Conceptual vs. Perceptual wine spaces: does expertise matter? Food Qual Prefer. 2008;19(3):267–76. doi:10.1016/j.foodqual.2007.08.001.

    Article  Google Scholar 

  • Banovic M, Fontes MA, Barreira MM, Grunert KG. Impact of product familiarity on beef quality perception. Agribusiness. 2012;28(2):157–72. doi:10.1002/agr.21290.

    Article  Google Scholar 

  • Bindon K, Holt H, Williamson PO, Varela C, Herderich M, Francis IL. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference. Food Chem. 2014;154:90–101. doi:10.1016/j.foodchem.2013.12.099.

    Article  CAS  Google Scholar 

  • Bruwer J, Saliba AJ, Miller B. Consumer behaviour and sensory preference differences: implications for wine product marketing. J Consum Mark. 2011;28(1):5–18.

    Article  Google Scholar 

  • Carbonell L, Izquierdo L, Carbonell I, Costell E. Segmentation of food consumers according to their correlations with sensory attributes projected on preference spaces. Food Qual Prefer. 2008;19(1):71–8. doi:10.1016/j.foodqual.2007.06.006.

    Article  Google Scholar 

  • Castriota-Scanderbeg A, Hagberg GE, Cerasa A, Committeri G, Galati G, Patria F, et al. The appreciation of wine by sommeliers: a functional magnetic resonance study of sensory integration. Neuroimage. 2005;25(2):570–8. doi:10.1016/j.neuroimage.2004.11.045.

    Article  Google Scholar 

  • Charters S, Pettigrew S. The dimensions of wine quality. Food Qual Prefer. 2007;18(7):997–1007. doi:10.1016/j.foodqual.2007.04.003.

    Article  Google Scholar 

  • Chocarro R, Cortinas M, Elorz M. The impact of product category knowledge on consumer use of extrinsic cues—a study involving agrifood products. Food Qual Prefer. 2009;20(3):176–86. doi:10.1016/j.foodqual.2008.09.004.

    Article  Google Scholar 

  • Chrea C, Melo L, Evans G, Forde C, Delahunty C, Cox DN. An investigation using three approaches to understand the influence of extrinsic product cues on consumer behavior: an example of Australian wines. J Sens Stud. 2011;26(1):13–24. doi:10.1111/j.1745-459X.2010.00316.x.

    Article  Google Scholar 

  • Chung L, Chung SJ, Kim JY, Kim KO, O’Mahony M, Vickers Z, et al. Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: effects of sensory and non-sensory factors. Food Qual Prefer. 2012;26(1):105–18. doi:10.1016/j.foodqual.2012.03.011.

    Article  Google Scholar 

  • Corduas M, Cinquanta L, Ievoli C. The importance of wine attributes for purchase decisions: a study of Italian consumers’ perception. Food Qual Prefer. 2013;28(2):407–18. doi:10.1016/j.foodqual.2012.11.007.

    Article  Google Scholar 

  • D’Alessandro S, Pecotich A. Evaluation of wine by expert and novice consumers in the presence of variations in quality, brand and country of origin cues. Food Qual Prefer. 2013;28(1):287–303. doi:10.1016/j.foodqual.2012.10.002.

    Article  Google Scholar 

  • Eves A. Sensory analysis-an alternative to wine tasting? Int J Wine Marketing. 1994;6:32–43.

    Article  Google Scholar 

  • Fotopoulos C, Krystallis A, Ness M. Wine produced by organic grapes in Greece: using means end chains analysis to reveal organic buyers’ purchasing motives in comparison to the non-buyers. Food Qual Prefer. 2003;14(7):549–66. doi:10.1016/s0950-3293(02)00130-1.

    Article  Google Scholar 

  • Frost MB, Noble AC. Preliminary study of the effect of knowledge and sensory expertise on liking for red wines. Am J Enol Vitic. 2002;53(4):275–84.

    Google Scholar 

  • Giacalone D, Frost MB, Bredie WLP, Pineau B, Hunter DC, Paisley AG, et al. Situational appropriateness of beer is influenced by product familiarity. Food Qual Prefer. 2015;39:16–27. doi:10.1016/j.foodqual.2014.06.012.

    Article  Google Scholar 

  • Ginon E, Ares G, Issanchou S, Esteves dos Santos Laboissiere LH, Deliza R. Identifying motives underlying wine purchase decisions: results from an exploratory free listing task with burgundy wine consumers. Food Res Int. 2014;62:860–7. doi:10.1016/j.foodres.2014.04.052.

    Article  Google Scholar 

  • Grunert KG. Food quality and safety: consumer perception and demand. Eur Rev Agric Econ. 2005;32(3):369–91. doi:10.1093/eurrag/jbi011.

    Article  Google Scholar 

  • Guerrero L, Colomer Y, Guardia MD, Xicola J, Clotet R. Consumer attitude towards store brands. Food Qual Prefer. 2000;11(5):387–95. doi:10.1016/s0950-3293(00)00012-4.

    Article  Google Scholar 

  • Hopfer H, Heymann H. Judging wine quality: do we need experts, consumers or trained panelists? Food Qual Prefer. 2014;32:221–33. doi:10.1016/j.foodqual.2013.10.004.

    Article  Google Scholar 

  • Hughson AL, Boakes RA. Perceptual and cognitive aspects of wine expertise. Aust J Psychol. 2001;53(2):103–8. doi:10.1080/00049530108255130.

    Article  Google Scholar 

  • Hughson AL, Boakes RA. The knowing nose: the role of knowledge in wine expertise. Food Qual Prefer. 2002;13(7-8):463–72. doi:10.1016/s0950-3293(02)00051-4.

    Article  Google Scholar 

  • Humbert F, Jacket O. L´émergence des vins d´AOC et métamorphose du consommateur. Des Hommes et du vin Rencontres du Clos-Vougeot. 2010, pp. 107–122.

    Google Scholar 

  • Jaeger SR, Andani Z, Wakeling IN, MacFie HJH. Consumer preferences for fresh and aged apples: a cross-cultural comparison. Food Qual Prefer. 1998;9(5):355–66. doi:10.1016/s0950-3293(98)00031-7.

    Article  Google Scholar 

  • Jaeger SR, Danaher PJ, Brodie RJ. Wine purchase decisions and consumption behaviours: insights from a probability sample drawn in Auckland. N Z Food Qual Prefer. 2009;20(4):312–9. doi:10.1016/j.foodqual.2009.02.003.

    Article  Google Scholar 

  • Jaeger SR, Danaher PJ, Brodie RJ. Consumption decisions made in restaurants: the case of wine selection. Food Qual Prefer. 2010;21(4):439–42. doi:10.1016/j.foodqual.2009.08.017.

    Article  Google Scholar 

  • Jover AJV, Montes FJL, Fuentes MDF. Measuring perceptions of quality in food products: the case of red wine. Food Qual Prefer. 2004;15(5):453–69. doi:10.1016/j.foodqual.2003.08.002.

    Article  Google Scholar 

  • Kallas Z, Escobar C, Gil JM. Analysis of consumers’ preferences for a special-occasion red wine: a dual response choice experiment approach. Food Qual Prefer. 2013;30(2):156–68. doi:10.1016/j.foodqual.2013.05.008.

    Article  Google Scholar 

  • King SC, Meiselman HL, Hottenstein AW, Work TM, Cronk V. The effects of contextual variables on food acceptability: a confirmatory study. Food Qual Prefer. 2007;18(1):58–65. doi:10.1016/j.foodqual.2005.07.014.

    Article  Google Scholar 

  • King ES, Kievit RL, Curtin C, Swiegers JH, Pretorius IS, Bastian SEP, et al. The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference. Food Chem. 2010;122(3):618–26. doi:10.1016/j.foodchem.2010.03.021.

    Article  CAS  Google Scholar 

  • King ES, Osidacz P, Curtin C, Bastian SEP, Francis IL. Assessing desirable levels of sensory properties in Sauvignon Blanc wines—consumer preferences and contribution of key aroma compounds. Aust J Grape Wine Res. 2011;17(2):169–80. doi:10.1111/j.1755-0238.2011.00133.x.

    Article  CAS  Google Scholar 

  • Koster EP. Diversity in the determinants of food choice: a psychological perspective. Food Qual Prefer. 2009;20(2):70–82. doi:10.1016/j.foodqual.2007.11.002.

    Article  Google Scholar 

  • Lange C, Martin C, Chabanet C, Combris P, Issanchou S. Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores. Food Qual Prefer. 2002;13(7-8):597–608. doi:10.1016/s0950-3293(02)00059-9.

    Article  Google Scholar 

  • Lattey KA, Bramley BR, Francis IL. Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines. Aust J Grape Wine Res. 2010;16(1):189–202. doi:10.1111/j.1755-0238.2009.00069.x.

    Article  Google Scholar 

  • Lawless H, Liu YF, Goldwyn C. Evaluation of wine quality using a small-panel hedonic scaling method. J Sens Stud. 1997;12(4):317–32.

    Article  Google Scholar 

  • Lesschaeve I, Bruwer J. Determining the impact of consumer characteristics to project sensory preferences in commercial white wines. Am J Enol Vitic. 2012;63(4):487–93. doi:10.5344/ajev.2012.11085.

    Article  Google Scholar 

  • Lockshin A, Corsi AM. Consumer behaviour for wine 2.0: a review since 2003 and future decisions. Wine Econ Policy. 2012;1:2–23.

    Article  Google Scholar 

  • Lockshin LS, Spawton AL, Macintosh G. Using product, brand and purchasing involvement for retail segmentation. J Retail Consum Serv. 1997;4(3):171–83.

    Article  Google Scholar 

  • Lockshin L, Wade JA, d’Hauteville F, Perrouty JP. Using simulations from discrete choice experiments to measure consumer sensitivity to brand, region, price, and awards in wine choice. Food Qual Prefer. 2006;17(3-4):166–78. doi:10.1016/j.foodqual.2005.03.009.

    Article  Google Scholar 

  • Lund CM, Thompson MK, Benkwitz F, Wohler MW, Triggs CM, Gardner R, et al. New Zealand Sauvignon blanc distinct flavor characteristics: sensory, chemical, and consumer aspects. Am J Enol Vitic. 2009;60(1):1–12.

    CAS  Google Scholar 

  • Machado B, Graça A, Hirson G, Heymann H. Revealing the secret preferences for top-rated dry red wines through sensometrics. 16th International Oenology Symposium. 2011;Bolzano, Italy:145–9.

    Google Scholar 

  • Martinez LMC, Molla-Bauza MB, Gomis FJD, Poveda AM. Influence of purchase place and consumption frequency over quality wine preferences. Food Qual Prefer. 2006;17(5):315–27. doi:10.1016/j.foodqual.2005.02.002.

    Article  Google Scholar 

  • Meillon S, Urbano C, Guillot G, Schlich P. Acceptability of partially dealcoholized wines—measuring the impact of sensory and information cues on overall liking in real-life settings. Food Qual Prefer. 2010;21(7):763–73. doi:10.1016/j.foodqual.2010.07.013.

    Article  Google Scholar 

  • Meiselman HL, Johnson JL, Reeve W, Crouch JE. Demonstrations of the influence of the eating environment on food acceptance. Appetite. 2000;35(3):231–7. doi:10.1006/appe.2000.0360.

    Article  CAS  Google Scholar 

  • Mtimet N, Albisu JM. Spanish wine consumer behaviour: a choice experiment approach. Agrobusiness. 2006;22(3):343–61.

    Article  Google Scholar 

  • Mueller S, Szolnoki G. The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: consumers differ in their responsiveness. Food Qual Prefer. 2010;21(7):774–83. doi:10.1016/j.foodqual.2010.07.011.

    Article  Google Scholar 

  • Mueller S, Lockshin L, Saltman Y, Blanford J. Message on a bottle: the relative influence of wine back label information on wine choice. Food Qual Prefer. 2010a;21(1):22–32. doi:10.1016/j.foodqual.2009.07.004.

    Article  Google Scholar 

  • Mueller S, Osidacz P, Francis IL, Lockshin L. Combining discrete choice and informed sensory testing in a two-stage process: can it predict wine market share? Food Qual Prefer. 2010b;21(7):741–54. doi:10.1016/j.foodqual.2010.06.008.

    Article  Google Scholar 

  • Olson JC, Jacoby J. Cue utilization in the quality perception process. Adv Consum Res. 1972;3:167–79.

    Google Scholar 

  • Park CW. Lessing. Familiarity and its impact on consumer de-cision biases and heuristics. J Consum Res. 1981;8:223–30.

    Article  Google Scholar 

  • Parr WV, Mouret M, Blackmore S, Pelquest-Hunt T, Urdapilleta I. Representation of complexity in wine: influence of expertise. Food Qual Prefer. 2011;22(7):647–60. doi:10.1016/j.foodqual.2011.04.005.

    Article  Google Scholar 

  • Piqueras-Fiszman B, Jaeger SR. The impact of evoked consumption contexts and appropriateness on emotion responses. Food Qual Prefer. 2014;32:277–88. doi:10.1016/j.foodqual.2013.09.002.

    Article  Google Scholar 

  • Piqueras-Fiszman B, Spence C. The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed Correlations. Food Qual Prefer. 2012;25(1):41–5. doi:10.1016/j.foodqual.2012.01.001.

    Article  Google Scholar 

  • Prescott J. Comparisons of taste perceptions and preferences of Japanese and Australian consumers: overview and implications for cross-cultural sensory research. Food Qual Prefer. 1998;9(6):393–402. doi:10.1016/s0950-3293(98)00021-4.

    Article  Google Scholar 

  • Rao AR, Olson EM. Information examination as a function of information type and dimension of consumer expertise—some exploratory findings. Adv Consum Res. 1990;17:361–6.

    Google Scholar 

  • Raz C, Piper D, Haller R, Nicod H, Dusart N, Giboreau A. From sensory marketing to sensory design: how to drive formulation using consumers’ input? Food Qual Prefer. 2008;19(8):719–26. doi:10.1016/j.foodqual.2008.04.003.

    Article  Google Scholar 

  • Rocchi B, Stefani G. Consumers’ perception of wine packaging: a case study. J Wine Market. 2006;18(1):33–44.

    Article  Google Scholar 

  • Sachet M, Askegaard S, Madsen TK, editors. Homogeneity and heterogeneousness in European food cultures: an exploratory analysis. Emac conference; 1995; Cergy Pontoise.

    Google Scholar 

  • Saenz-Navajas MP, Fernandez-Zurbano P, Martin-Lopez C, Ferreira V. Sensory properties of premium Spanish red wines and their implication in wine quality perception. Aust J Grape Wine Res. 2011;17(1):9–19. doi:10.1111/j.1755-0238.2010.00115.x.

    Article  CAS  Google Scholar 

  • Sáenz-Navajas MP, Gonzalez-Hernandez M, Campo E, Fernández-Zurbano P, Ferreira V. Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements. Aust J Grape Wine Res. 2012;18(3):268–79. doi:10.1111/j.1755-0238.2012.00195.x.

    Article  Google Scholar 

  • Sáenz-Navajas MP, Ballester J, Pêcher C, Peyron D, Valentin D. Sensory drivers of intrinsic quality of red wines. Effect of culture and level of expertise. Food Res Int. 2013a;54(2):1506–18. doi:10.1016/j.foodres.2013.09.048.

    Article  Google Scholar 

  • Sáenz-Navajas MP, Campo E, Sutan A, Ballester J, Valentin D. Perception of wine quality according to extrinsic cues: the case of Burgundy wine consumers. Food Qual Prefer. 2013b;27:44–53. doi:10.1016/j.foodqual.2012.06.006.

    Article  Google Scholar 

  • Sáenz-Navajas MP, Ballester J, Peyron D, Valentin D. Extrinsic attributes responsible for red wine quality perception: a cross-cultural study between France and Spain. Food Qual Prefer. 2014;35:70–85. doi:10.1016/j.foodqual.2014.02.005.

    Article  Google Scholar 

  • Sáenz-Navajas MP, Avizcuri JM, Ballester J, Fernández-Zurbano P, Ferreira V, Peyron D, et al. Sensory-active compounds influencing wine experts’ and consumers’ perception of red wine intrinsic quality. LWT Food Sci Technol. 2015;60:400–11. doi:10.1016/j.lwt.2014.09.026.

    Article  Google Scholar 

  • Schnettler B, Ruiz D, Sepulveda O, Sepulveda N. Importance of the country of origin in food consumption in a developing country. Food Qual Prefer. 2008;19(4):372–82. doi:10.1016/j.foodqual.2007.11.005.

    Article  Google Scholar 

  • Sester C, Deroy O, Sutan A, Galia F, Desmarchelier J-F, Valentin D, et al. “Having a drink in a bar”: an immersive approach to explore the effects of context on drink choice. Food Qual Prefer. 2013;28(1):23–31. doi:10.1016/j.foodqual.2012.07.006.

    Article  Google Scholar 

  • Stroebele N, De Castro JM. Effect of ambience on food intake and food choice. Nutrition. 2004;20(9):821–38. doi:10.1016/j.nut.2004.05.012.

    Article  Google Scholar 

  • Tempesta T, Giancristofaro RA, Corain L, Salmaso L, Tomasi D, Boatto V. The importance of landscape in wine quality perception: an integrated approach using choice-based conjoint analysis and combination-based permutation tests. Food Qual Prefer. 2010;21(7):827–36. doi:10.1016/j.foodqual.2010.04.007.

    Article  Google Scholar 

  • Torri L, Noble AC, Heymann H. Exploring American and Italian consumer preferences for Californian and Italian red wines. J Sci Food Agric. 2012. doi:10.1002/jsfa.5979.

    Google Scholar 

  • Urdapilleta I, Parr WV, Dacremont C, Green J. Semantic and perceptive organisation of Sauvignon blanc wine characteristics Influence of expertise. Food Qual Prefer. 2011;22(1):119–28. doi:10.1016/j.foodqual.2010.08.005.

    Article  Google Scholar 

  • Varela P, Gambaro A. Sensory descriptive analysis of Uruguayan Tannat wine: correlation to quality assessment. J Sens Stud. 2006;21(2):203–17.

    Article  Google Scholar 

  • Veale R, Quester P. Consumer sensory evaluation of wine quality: the respective influence of price and country of origin. J Econ. 2008;3(1):10–29.

    Google Scholar 

  • Veale R, Quester P. Do consumer expectations match experience? Predicting the influence of price and country of origin on perceptions of product quality. Int Bus Rev. 2009;18(2):134–44. doi:10.1016/j.ibusrev.2009.01.004.

    Article  Google Scholar 

  • Verbeke W, Ward RW. Consumer interest in information cues denoting quality, traceability and origin: an application of ordered probit models to beef labels. Food Qual Prefer. 2006;17(6):453–67. doi:10.1016/j.foodqual.2005.05.010.

    Article  Google Scholar 

  • Williamson PO, Robichaud J, Francis IL. Comparison of Chinese and Australian consumers’ liking responses for red wines. Aust J Grape Wine Res. 2012;18:256–67. doi:10.1111/j.1755-0238.2012.00201.x.

    Article  Google Scholar 

  • Yoo K-S, Kim J-S, Yoon H-S, Han NS. Sensory test result of Korean consumers on red wines. J Biotechnol. 2008;136:S747–8. doi:10.1016/j.jbiotec.2008.07.1779.

    Article  Google Scholar 

Download references

Acknowledgements

The research reported in this chapter was financially supported by the Bourgogne council and the Institute for La Rioja studies (Instituto de Estudios Riojanos). M.P.S.N. acknowledges the Spanish Ministry for Economy and Competitiveness for her postdoctoral fellowship (Ayudas para contratos para la Formación Posdoctoral 2013).

Author information

Authors and Affiliations

  1. Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009, Zaragoza, Spain

    María-Pilar Sáenz-Navajas & Vicente Ferreira

  2. Associated Unit of Instituto de Ciencias de la Vid y el Vino, ICVV (UR-CSIC-GR), La Rioja, Spain

    María-Pilar Sáenz-Navajas & Vicente Ferreira

  3. Centre des Sciences du Goût et de l’Alimentation, UMR6265 CNRS – INRA-UB, 9E Boulevard Jeanne d’Arc, 21000, Dijon, France

    Jordi Ballester, Dominique Peyron & Dominique Valentin

  4. IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078, Dijon, France

    Jordi Ballester & Dominique Peyron

  5. Department of Chemistry, Universidad de La Rioja, Instituto de Ciencias de la Vid y el Vino, ICVV (UR-CSIC-GR), Madre de Dios 51, 26006, Logroño, La Rioja, Spain

    Purificación Fernández-Zurbano

  6. AGROSUP, Université de Bourgogne, 1 Esplanade Erasme, 21000, Dijon, France

    Dominique Valentin

Authors
  1. María-Pilar Sáenz-Navajas
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jordi Ballester
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Purificación Fernández-Zurbano
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Vicente Ferreira
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Dominique Peyron
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Dominique Valentin
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to María-Pilar Sáenz-Navajas .

Editor information

Editors and Affiliations

  1. CSIC-UAM Madrid, Spain, CIAL-Institute of Food Science Research, Madrid, Spain

    M. Victoria Moreno-Arribas

  2. CSIC-UAM Madrid, Spain, CIAL-Institute of Food Science Research, Madrid, Spain

    Begoña Bartolomé Suáldea

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer International Publishing Switzerland

About this chapter

Cite this chapter

Sáenz-Navajas, MP., Ballester, J., Fernández-Zurbano, P., Ferreira, V., Peyron, D., Valentin, D. (2016). Wine Quality Perception: A Sensory Point of View. In: Moreno-Arribas, M., Bartolomé Suáldea, B. (eds) Wine Safety, Consumer Preference, and Human Health. Springer, Cham. https://doi.org/10.1007/978-3-319-24514-0_6

Download citation

Publish with us

Policies and ethics

Search

Navigation