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Measuring Multisensory Imagery of Wine: The Vividness of Wine
Imagery Questionnaire
Ilja Croijmans, Laura J. Speed, Artin Arshamianand Asifa Majid
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Abstract
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Keywords
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1. Introduction
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2. Methods
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2.1 The Vividness of Wine Imagery Questionnaire
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vivid as the real situationN ? @9''''
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2.2. The Vividness of Visual Imagery Questionnaire (VVIQ)
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2.3. The Vividness of Olfactory Imagery Questionnaire (VOIQ)
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2.4. The Plymouth Sensory Imagery Questionnaire (PSI-Q).
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2.5. Wine measures
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#-+-#?9#9MWhich wine is made with Flor yeast?N@-'%
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-2)?MHow often do you drink wine?N MHow much have you read about wine?N@9
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2.6. Participants
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2.7. Procedure
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2.8. Analysis
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3.1. Principal Components Analysis
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3.3. Correlations
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3.4. Comparing across Modalities
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3.5. Summary
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4. Discussion
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Acknowledgements
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Notes
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situationNM5 – no image at alljust knowing that I’m thinking about the objectN9
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References
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)+#/9C/9
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Language Universals9-9!'^9(?B@))9L
1HH'9
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Behav. Res. Methods426L0/9
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Appendix
The Vividness of Wine Imagery Questionnaire (VWIQ)
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Table 1.
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Imagine you are going to a short wine tasting where you will try
different wines. The tasting starts with a French white wine a
Sauvignon Blanc
The color of the wine as the sun is reflected in your glass
The smell of the wine as you place your nose in the glass
The taste of the wine when you have your first sip
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Table 2.
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Table 3.
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Table 4.
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Table 5.
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Table 6.
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Color Smell Taste
0
5
10
15
20
25
30
35
Mean total vividness
Figure 1.1#=8,>'9
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