000099755 001__ 99755
000099755 005__ 20230519145400.0
000099755 0247_ $$2doi$$a10.20870/OENO-ONE.2021.55.1.4475
000099755 0248_ $$2sideral$$a123275
000099755 037__ $$aART-2021-123275
000099755 041__ $$aeng
000099755 100__ $$aSáenz-Navajas, M.P.
000099755 245__ $$aAccess to wine experts' long-term memory to decipher an ill-defined sensory concept: The case of green red wine
000099755 260__ $$c2021
000099755 5060_ $$aAccess copy available to the general public$$fUnrestricted
000099755 5203_ $$aThe present study aims to understand an ill-defined sensory concept by a long-term memory-based strategy with Spanish winemakers from four wine regions using "green wine" as a case study. A total of 77 Spanish winemakers from four Spanish wine regions carried out a non-tasting free description task. The description task yielded terms belonging to two main categories including origin-related terms as well as sensory terms. Sensory terms belonged to aroma, taste, trigeminal, colour, multimodal and hedonic subcategories, which elucidates the multidimensionality of the studied concept. The most cited specific terms were "vegetal aroma", "bitter"and "unpleasant". Despite these commonalities, a certain idiosyncrasy linked to taste ("excessive sourness") and trigeminal ("astringency") subcategories as well as to wine components ("tannins") was evidenced as they were cited distinctly by experts belonging to separate wine regions. The capacity of approaches based on long-term memory to decipher multidimensional and ill-defined concepts is highlighted. The regional effect is also explained in terms of cognitive processes (i.e., knowledge and experience), which is linked to the use of sensory concepts by wine experts.
000099755 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FSE/T53$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C1$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3$$9info:eu-repo/grantAgreement/ES/MINECO/FPU-2015
000099755 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000099755 590__ $$a3.0$$b2021
000099755 592__ $$a0.491$$b2021
000099755 594__ $$a3.3$$b2021
000099755 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b81 / 144 = 0.562$$c2021$$dQ3$$eT2
000099755 593__ $$aHorticulture$$c2021$$dQ1
000099755 593__ $$aFood Science$$c2021$$dQ1
000099755 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000099755 700__ $$0(orcid)0000-0002-0471-6159$$aArias-Pérez, I.$$uUniversidad de Zaragoza
000099755 700__ $$aFerrero-Del-Teso, S.
000099755 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, A.$$uUniversidad de Zaragoza
000099755 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000099755 700__ $$aFernández-Zurbano, P.
000099755 700__ $$aValentin, D.
000099755 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000099755 773__ $$g55, 1 (2021), 69-79$$pOENO One$$tOeno One$$x2494-1271
000099755 8564_ $$s294078$$uhttps://zaguan.unizar.es/record/99755/files/texto_completo.pdf$$yVersión publicada
000099755 8564_ $$s1629516$$uhttps://zaguan.unizar.es/record/99755/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000099755 909CO $$ooai:zaguan.unizar.es:99755$$particulos$$pdriver
000099755 951__ $$a2023-05-18-13:37:10
000099755 980__ $$aARTICLE