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• W2772065427 abstract "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 2 g/L, 4 g/L, 8 g/L, 16 g/L and 32 g/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 21.9 g/L, with maximal liking at 8 g/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 16 g/L sugar except for the trait extraversion at 8 g/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 (32 g/L). Females and novices preferred sweeter samples (p < 0.05) when compared with the response of males and experienced consumers, respectively." @default.
• W2772065427 created "2017-12-22" @default.
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• W2772065427 date "2018-04-01" @default.
• W2772065427 modified "2023-09-25" @default.
• W2772065427 title "Patterns of sweetness preference in red wine according to consumer characterisation" @default.
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• W2772065427 doi "https://doi.org/10.1016/j.foodres.2017.12.043" @default.
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