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Introduction
Minerality in wine - semantic, sensory and analytical concept
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Publications
Publications (55)
Analyzing bitterness is challenging because of the diverse range of bitter compounds, the variability in sensory perception, and its complex interaction with other tastes. To address this, we developed an untargeted approach to deconvolute the taste and molecular composition of complex plant extracts. We applied our methodology to an ethanolic extr...
Bitterness is challenging to analyze due to the diversity of bitter compounds, variability in sensory perception, and its interplay with other tastes. To address this, we developed an untargeted approach to deconvolute the taste and molecular composition of complex plant extracts. We applied our methodology to an ethanolic extract of Swertia chiray...
Bitterness, among all tastes, is the most difficult to decipher. Reasons are the chemical diversity of bitter-tasting compounds and the heterogeneous sensory response among the population. The very high bitterness sensitivity is further challenging regarding analytical methods. However, because of its pharmacological relevance, methodological devel...
Merello and Gamarello, both products of Merlot x Gamaret crossings, are two Vitis vinifera grape varieties recently created by Agroscope. Both varieties boast a high adaptive plasticity as well as a resistance to Botrytis cinerea inherited from Gamaret.
Since the approval of the varieties in 2017, oenological trials have been conducted on
Agrosco...
Many factors influence emotional responses evoked by wines. Here we assessed how self-reported wine expertise, tasting condition (blind vs. informed) as well as sensitivity to key information about wines (e.g., reputation, price, grape variety) impact the subjective affective responses they evoked. We measured subjective affective responses of high...
Swiss rosé wines: between dry and sweet wines, supply and consumers’ preferences study. A previous article proved that swiss consumers prefer rosé wines with freshness, red fruits, floral and citrus aromas. In mouth, they seem to prefer dry or semi-dry wines balanced by acidity. This article studies the sensory profiles of 57 rosé swiss wines taste...
Rosé wines: visions and expectations of Swiss consumers. Sales of rosé wines continue to grow slightly on the Swiss market, but most of these wines are imported. In order to understand the visions and expectations of Swiss consumers towards rosé wines, an online survey was completed by 508 consumers during spring 2020. The image of rosé wines is po...
Definition of a sensory space specific to Bérudge spirits. Producers and distillers of the “Région des Trois-Lacs” have begun a process for recognition of their Bérudge spirit as Protected Designation of Origin (PDO). Theses brandy are mainly produced from plum of Cornaux and Andrière, or similar morphologically varieties. In this recognition proce...
Drosophila suzukii is a very polyphagous species that can also tack and develop in a great variety of grape cultivars. In Switzerland, the control of D. suzukii mainly relies on prophylactic measures and kaolin, a white inert aluminosilicate mineral who's particles stick to the leaf surface and form a physical barrier that help to reduce ovipositio...
La tendance à des vins plus sucrés tend à se généraliser à l'échelle mondiale tant par le réchauffement climatique que par le changement de goût des consommateurs. Cette étude vise à recueillir l'appréciation des consommateurs suisses envers quatre vins blancs et quatre vins rouges de profils sensoriels variés, avec ou sans sucre résiduel. Les vins...
The Leafhopper of Flavescence dorée, Scaphoideus titanus Ball, a Hemiptera of the family Cicadellidae, is native to North America and was probably introduced to Europe in the mid-20th century. Its presence is now reported in more than 13 European countries, including Switzerland, where it was detected for the first time in 1967 in Ticino and in 199...
La cicadelle Scaphoideus titanus est actuellement le principal vecteur connu de la transmission épidémique de la flavescence dorée. Cette étude a été réalisée durant l’été 2017 dans le but d’identifier les facteurs biotiques et abiotiques influençant la présence de cette cicadelle dans le vignoble du canton de Genève. Nos captures montrent que S. t...
Les sulfites, bien que naturellement présents dans de nombreux produits alimentaires, sont de plus en plus mis en cause par les consommateurs. Cet article s’intéresse au consentement à payer des consommateurs suisses pour des vins sans sulfites ajoutés et pour les labels Bio et Biodynamie. 98 consommateurs ont participé à une expérience originale a...
Gagnante du 1er prix du Jura de la finale suisse du concours "Ma thèse en 180 secondes".
Vidéo disponible sur : https://youtu.be/GlBWZCK01yQ
Honey is a natural product with very diverse sensory attributes that are influenced by the flower source, the bee species, the geographic origin, the treatments and conditions during storage. This study aimed at describing 50 honeys from diverse flower sources in different continents and islands, stored under various conditions. Many articles have...
Swiss local food products competition: sensory evaluation methodology
Nowadays, consumers want products with genuine value-added. With the impact of a medal on the purchasing decisions of consumers being well established, the Fondation Rurale Interjurassienne has dreamt up an event specifically designed to highlight the various Swiss local and orig...
Heute erwarten Konsumentinnen und Konsumenten, dass Produkte einen wirklichen Mehrwert besitzen, so-wohl auf geschmacklicher Ebene als auch auf Herstel-lungsebene. Die Fondation Rurale Interjurassienne (FRI) hat eine Veranstaltung ins Leben gerufen, bei der sich die Hersteller von Regionalprodukten aus der ganzen Schweiz profilieren können: Seit 20...
Nowadays, consumers want products with genuine value-added. With the impact of a medal on the purchasing decisions of consumers being well established, the Fondation Rurale Interjurassienne has dreamt up an event specifically designed to highlight the various Swiss local and origin-linked food products available to consumers: the Concours Suisse de...
Through the accidental contamination of a gas cylinder of H2S, the importance of polysulfanes for flint, gun powder, and match odors was discovered. The hydrogen disulfane was prepared from disulfanediylbis[methyl(diphenyl)silane] and its odor descriptor was evaluated in gas phase from a gas chromatography coupled to an olfaction port. The occurren...
The glass is a necessary tool for sensory analysis of wine, although the possible effect of glass shape on the sensorial perception of tasted wine is rarely evaluated. On the contrary, the choice of the best combination of ”glass type” / ”wine tasted” may be an important factor for the definition of the wine sensorial profile. On this base an exper...
Minerality is a new word, appeared 20 years ago and is frequently used to describe and sell wines. Moreover, it has no clear definition and seems to refer to different meanings or sensory perceptions. The aim of this study was to explore the “minerality concept” from two points of view: mental representation from consumers and wine professionals an...
The terms “minerality” and “mineral” are increasingly used both by wine professionals and consumers. They are omnipresent in wine tasting notes of the last two decades, often as a marketing tool. Yet the terms are absent from general dictionaries, and lack formal definition. The aim of this talk is to journey through the minerality concept by askin...
Introduction: Although the assessment of red wine quality relies primarily on a sensory description of tannins, it may be usefully completed by some knowledge of the physicochemical properties of these tannins. The present study has a double aim: (1) to gain insight into the sensory properties of subpopulations of proanthocyanidic tannins of differ...
Verbal tasks are increasingly used in food science, but still often suffer from time-consuming manual preprocessing procedures. Also, traditional visualization techniques are not always successful at clearly revealing the structure of term co-occurrences. The present study proposes a few statistical innovations
in the analysis of textual data resul...
There are many guides on the topic of food pairing or food and wines combination, but only few scientific studies aim on this issue. In this study the combination of six Swiss white wines (Chasselas, Petite Arvine, Johannisberg, Müller-Thurgau, Pinot Blanc and Chardonnay) with six Swiss cheeses (Gruyère, Vacherin fribourgeois, Etivaz, Appenzeller,...
Les commentaires de dégustation utilisent de plus en plus la notion de minéralité pour décrire les vins. Toutefois, la définition de ce facteur n’est pas fixée et s’appuie souvent sur des descripteurs sensoriels divers. Cet article vise à savoir si, au-delà de la définition, les professionnels arrivent à accorder leur perception sensorielle de la m...
Levons un voile sur la minéralité des vins blancs du Jura : discours, sémantique, sensorialité
Switzerland benefits from a long tradition in the manufacturing of wine and cheese products. There are many possibilities for combining cheese and wine and opinions on the best pairings delivering an interesting flavor experience vary quite a lot. This study tries to answer the difficult question on which pairing is regarded as good or less good an...
The appreciation of wine may produce a large variety of verbal emotional responses where odour caused by wine volatiles plays a preeminent role. Before ingestion, wine is often intensely smelled and the stimuli induced may be associated with personal and/or affective experiences. Previous studies have explored verbal expressions in response to a va...
Open-ended questions constitute an important source of information to complement sensory data or to better understand a new sensory descriptor. For each respondent, stemmed words are extracted in order to generate a term-respondent matrix. This type of data is commonly dealt with by correspondence analysis (CA). CA is powerful in highlighting stron...
The assessment of red wine mouthfeel relies primarily on the sensory description of its tannic properties. This evaluation could be improved by gaining a better understanding of the physicochemical properties of these tannins. Hence, the objectives of the present study were threefold: (1) to gain an insight into the sensory properties of subpopulat...
Open-ended questions are commonly used in sensory analyses, and are usually dealt with by correspondence analysis (CA) of the term-respondent matrix. CA is apt in detecting strong associations between terms and groups of respondents, but less so when the questions are interpreted differently among respondents and, thus, seem to open a polysemic spa...
Minerality has emerged as a widespread term in the language of professionals and wine consumers, yet lacking a
precise and broadly shared definition. This contribution studies three parallel corpora, consisting of responses
from 1697 consumers, underlining what minerality evokes (or not), how consumers define it and what terms can
be considered as...
Today the concept of minerality in wines is omnipresent. It appears in marketing discourses, in oenological critics and commercial communication. However, there is no common agreement on a general definition. This
paper aims to study the different expectations that Swiss and French consumers have about minerality. The multidimensionality of the ter...
La notion de minéralité semble s’être imposée, depuis maintenant une quinzaine d’années, comme un descripteur ‘incontournable’ pour un certain nombre de vins, essentiellement blancs, clairement associés en France à des cépages comme le Chardonnay et à des zones de production viticoles comme le Chablisien, le Sancerrois ou l’Alsace. Même si les deux...
Presentation delivered at WAC2014 in Beaune. March 26th 2014
This paper aims at discussing the meaning, the relevance, and the status of the lexeme minerality in consumers’ and wine professionals’ discourses within the French-speaking world. It takes as a starting point the obvious role played by such a lexeme in wine tasting notes, in prescriptiv...
Absinth producers of the Val-de-Travers (NE, Switzerland) region would like to see their brandy labelled with a Protected Geographical Indication (PGI) Val-de-Travers. The University for Viticulture and Oenology Changins defined the typical sensory characteristics of Absinth in a joint project in 2012, in order to create an appropriate
tasting shee...
Le concept de minéralité dans les vins est aujourd'hui omniprésent dans les discours de marketing, dans la critique oenologique et les supports de communication de nombreux opérateurs. Pour autant, nul n'est capable de s'accorder sur une définition consensuelle. Cet article vise à étudier les différentes représentations qu'ont les consommateurs sui...
Perception sensorielle des tanins : physiologie, description et limites
Pascale Deneulin, Ecole d’ingénieurs de Changins
Un vin rouge de bonne qualité doit présenter un niveau d’astringence équilibré au risque de paraître plat ou insipide. La qualité et le caractère d’un vin rouge sont donc intimement liés à la perception de l’astringence, que nou...
The abundance of the European earwig Forficula auricularia L. (Dermaptera, Forficulidae) in European vineyards increased considerably over the last few years. Although earwigs are omnivorous predators that prey on viticultural pests such as grape moths, they are also known to erode berries and to transfer fungal spores. Moreover, they are suspected...
