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A study by researchers at the University of Bordeaux investigated the correlation between the various emotional components that arise when tasting wines for the first time. To this end, 65 people were given seven different Bordeaux red wines with different sensory characteristics and quality levels. The emotions that arise when drinking were measured subjectively using questionnaires, but also by means of skin conductance values, heart rates and facial expressions.
The results show that wines trigger measurable physiological and motor reactions. Their simultaneous activation confirms the reality of the emotions felt and described during tasting. In their conclusions, the authors of the study emphasise that the wine industry has "a real interest in using this measurement to exploit the emotional influence of the organoleptic properties of wines as a lever for characterisation, differentiation and evaluation". This means that in the future, wines whose concept and production precisely target the emotions of potential buyers could be marketed more often.
(al / Source: oeno-one)