Patterns of sweetness preference in red wine according to consumer characterisation

The preference for sweet taste in red wine was examined according to consumer categories of age, gender, drinking experience and personality type (Big-5 personality-test). A total of 114 subjects revealed their preferences for sweetness after tasting dry red wine spiked with equal concentrations of...

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Bibliographic Details
Published in:Food research international 2018-04, Vol.106, p.38-44
Main Authors: Sena-Esteves, Maria Madalena, Mota, Mariana, Malfeito-Ferreira, Manuel
Format: Article
Language:English
Subjects:
2-AFC method
Consumer categories
Personality traits
red wine
Sweetness preference
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Summary:The preference for sweet taste in red wine was examined according to consumer categories of age, gender, drinking experience and personality type (Big-5 personality-test). A total of 114 subjects revealed their preferences for sweetness after tasting dry red wine spiked with equal concentrations of glucose and fructose at 2g/L, 4g/L, 8g/L, 16g/L and 32g/L, following an ascending forced choice paired comparison method (2-AFC). The overall preference for sweetness was shown within the range of 4.8 to 21.9g/L, with maximal liking at 8g/L. Three patterns of response to sweetness were observed (sweet dislikers, sweet likers and indifferent to sweet) according to the different categories of consumers. Differences (p>0.05) were not found in sweetness preference among the categories up to 16g/L sugar except for the trait extraversion at 8g/L, where low extraverts showed a higher proportion of responses preferring the sweeter sample. Most significant differences were found only under the highest tasted concentration (32g/L). Females and novices preferred sweeter samples (p
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.12.043