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Journal of Wine Research Volume 12, 2001 - Issue 1
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Original Articles

Influence of Wine Glass Shape on Perceived Aroma and Colour Intensity in Wines

Margaret A. Cliff
Pages 39-46 | Published online: 04 Aug 2010

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Jung Kuk Jang, Anna S. Mattila & Hubert B. Van Hoof. (2021) Variety is the spice of life! The effect of the number of side dishes and plate presentation on willingness to try Korean cuisine. Journal of Foodservice Business Research 24:2, pages 235-248.
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Francesca Venturi, Gianpaolo Andrich, Chiara Sanmartin, Isabella Taglieri, Giancarlo Scalabrelli, Giuseppe Ferroni & Angela Zinnai. (2016) Glass and wine: a good example of the deep relationship between drinkware and beverage. Journal of Wine Research 27:2, pages 153-171.
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F. Venturi, G. Andrich, C. Sanmartin, G. Scalabrelli, G. Ferroni & A. Zinnai. (2014) The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting. CyTA - Journal of Food 12:3, pages 291-297.
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Jinkyung Choi & Carol Silkes. (2010) Measuring Customer Wine Satisfaction When Dining at a Restaurant. Journal of Quality Assurance in Hospitality & Tourism 11:2, pages 132-146.
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Domenic Cicchetti & Arnold Cicchetti. (2008) The Balancing Act in Consistent Wine Tasting and Wine Appreciation: Part II: Consistency in Wine Tasting and Appreciation: An Empirical-Objective Perspective. Journal of Wine Research 19:3, pages 185-191.
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Articles from other publishers (46)

Yangyang Bai, Wang Zhang, Yaole Li, Jingxi Tan & Fuliang Han. (2023) Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine. Journal of Sensory Studies 38:4.
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Ronald S. Jackson. 2023. Wine Tasting. Wine Tasting 273 332 .
Ronald S. Jackson. 2023. Wine Tasting. Wine Tasting 153 272 .
Su-Chiu Yang & Li-Hsun Peng. (2021) Preliminary Research into the Sustainable Responsibility of Teaware Design—A Fs/QCA Analysis of the Influence of the Smell and Taste of Tea through Visual and Tactile Perception. Sustainability 13:16, pages 8884.
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Raffaele Campo, Felipe Reinoso-Carvalho & Pierfelice Rosato. (2021) Wine Experiences: A Review from a Multisensory Perspective. Applied Sciences 11:10, pages 4488.
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David Labbe, Andréas Rytz, Andrea Strube & Valérie Leloup. (2021) Impact of mug shape and beverage volume on instant coffee perception. Food Quality and Preference 89, pages 104150.
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Anne-Laure Moriaux, Raphaël Vallon, Florian Lecasse, Nicolas Chauvin, Bertrand Parvitte, Virginie Zéninari, Gérard Liger-Belair & Clara Cilindre. (2021) How Does Gas-Phase CO 2 Evolve in the Headspace of Champagne Glasses? . Journal of Agricultural and Food Chemistry 69:7, pages 2262-2270.
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Michele N. Ribeiro, Iago A. Carvalho, Maísa M. M. Sousa, Laura M. Coelho, Daniel C. Rezende & Ana C. M. Pinheiro. (2020) Visual expectation of craft beers in different glass shapes. Journal of Sensory Studies 36:1.
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Charles Spence. (2020) Wine psychology: basic & applied. Cognitive Research: Principles and Implications 5:1.
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Xuefei Li, Yuxuan Qi, Charles Spence & Xiaoang Wan. (2020) Influence of teaware on subjective ratings of, and taste expectations concerning, tea. Food Quality and Preference 80, pages 103834.
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Ronald S. Jackson. 2020. Wine Science. Wine Science 883 945 .
Su-Chiu Yang, Li-Hsun Peng & Li-Chieh Hsu. (2019) The Influence of Teacup Shape on the Cognitive Perception of Tea, and the Sustainability Value of the Aesthetic and Practical Design of a Teacup. Sustainability 11:24, pages 6895.
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Yi-Lang Chen & Yi-Chien Lee. (2019) Effects of Lighting, Liquid Color, and Drink Container Type on Volume Perception. i-Perception 10:5, pages 204166951988091.
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Charles Spence & Fabiana M. Carvalho. (2019) Assessing the influence of the coffee cup on the multisensory tasting experience. Food Quality and Preference 75, pages 239-248.
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BEAUMONT FABIEN, CILINDRE CLARA, ABDI ELLIE, MAMAN MARJORIE & POLIDORI GUILLAUME. (2019) The Role of Glass Shapes on the Release of Dissolved CO2 in Effervescent Wine. Current Research in Nutrition and Food Science Journal 7:1, pages 227-235.
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Qian Janice Wang & Charles Spence. (2018) A smooth wine? Haptic influences on wine evaluation. International Journal of Gastronomy and Food Science 14, pages 9-13.
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Anne-Laure Moriaux, Raphaël Vallon, Bertrand Parvitte, Virginie Zeninari, Gérard Liger-Belair & Clara Cilindre. (2018) Monitoring gas-phase CO2 in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis. Food Chemistry 264, pages 255-262.
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Fabiana M. Carvalho & Charles Spence. (2018) The shape of the cup influences aroma, taste, and hedonic judgements of specialty coffee. Food Quality and Preference 68, pages 315-321.
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Anne-Laure Moriaux, Raphaël Vallon, Clara Cilindre, Bertrand Parvitte, Gérard Liger-Belair & Virginie Zeninari. (2018) Development and validation of a diode laser sensor for gas-phase CO2 monitoring above champagne and sparkling wines. Sensors and Actuators B: Chemical 257, pages 745-752.
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Parpinello Giuseppina Paola, Meglioli Matteo, Ricci Arianna & Versari Andrea. (2018) Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting. Beverages 4:1, pages 3.
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Armand V. Cardello & Herbert L. Meiselman. 2018. Methods in Consumer Research, Volume 2. Methods in Consumer Research, Volume 2 3 54 .
James F. Shackelford & Penelope L. Shackelford. 2017. The Glass of Wine: The Science, Technology, and Art of Glassware for Transporting and Enjoying Wine. The Glass of Wine: The Science, Technology, and Art of Glassware for Transporting and Enjoying Wine 130 140 .
Adrian Mirabito, Markus Oliphant, George Van Doorn, Shaun Watson & Charles Spence. (2017) Glass shape influences the flavour of beer. Food Quality and Preference 62, pages 257-261.
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Charles Spence & George Van Doorn. (2017) Does the Shape of the Drinking Receptacle Influence Taste/Flavour Perception? A Review. Beverages 3:4, pages 33.
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George Van Doorn, Andy Woods, Carmel A. Levitan, Xiaoang Wan, Carlos Velasco, Cesar Bernal-Torres & Charles Spence. (2017) Does the shape of a cup influence coffee taste expectations? A cross-cultural, online study. Food Quality and Preference 56, pages 201-211.
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Gérard Liger-Belair. (2017) Effervescence in champagne and sparkling wines: From grape harvest to bubble rise. The European Physical Journal Special Topics 226:1, pages 3-116.
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Ronald S. Jackson. 2017. Wine Tasting. Wine Tasting 253 291 .
Ronald S. Jackson. 2017. Wine Tasting. Wine Tasting 137 252 .
Gérard Liger-Belair. (2016) Modeling the Losses of Dissolved CO 2 from Laser-Etched Champagne Glasses . The Journal of Physical Chemistry B 120:15, pages 3724-3734.
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Charles Spence & Xiaoang Wan. 2016. Multisensory Flavor Perception. Multisensory Flavor Perception 269 295 .
Betina Piqueras-Fiszman & Charles Spence. 2016. Multisensory Flavor Perception. Multisensory Flavor Perception 1 13 .
Emanuela Maggioni, Paola Risso, Nadia Olivero & Alberto Gallace. (2015) The Effect of A Container's Weight on the Perception of Mineral Water. Journal of Sensory Studies 30:5, pages 395-403.
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Xiaoang Wan, Xi Zhou, Andy T. Woods & Charles Spence. (2015) Influence of the glassware on the perception of alcoholic drinks. Food Quality and Preference 44, pages 101-110.
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Charles Spence & Xiaoang Wan. (2015) Beverage perception and consumption: The influence of the container on the perception of the contents. Food Quality and Preference 39, pages 131-140.
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Aimee Hasenbeck, Sungeun Cho, Jean-François Meullenet, Tonya Tokar, Famous Yang, Elizabeth A Huddleston & Han-Seok Seo. (2014) Color and illuminance level of lighting can modulate willingness to eat bell peppers. Journal of the Science of Food and Agriculture 94:10, pages 2049-2056.
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Ronald S. Jackson. 2014. Wine Science. Wine Science 831 888 .
Charles Spence, Vanessa Harrar & Betina Piqueras-Fiszman. (2012) Assessing the impact of the tableware and other contextual variables on multisensory flavour perception. Flavour 1:1.
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Jeannine F. Delwiche. (2012) You eat with your eyes first. Physiology & Behavior 107:4, pages 502-504.
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R.S. Jackson. 2012. Alcoholic Beverages. Alcoholic Beverages 196 226 .
Vanessa Harrar, Betina Piqueras-Fiszman & Charles Spence. (2011) There's More to Taste in a Coloured Bowl. Perception 40:7, pages 880-882.
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Ronald S. Jackson. 2009. Wine Tasting. Wine Tasting 303 348 .
Ronald S. Jackson. 2009. Wine Tasting. Wine Tasting 177 302 .
MAR VILANOVA, PABLO VIDAL & SANDRA CORTÉS. (2008) EFFECT OF THE GLASS SHAPE ON FLAVOR PERCEPTION OF "TOASTED WINE" FROM RIBEIRO (NW SPAIN). Journal of Sensory Studies 23:1, pages 114-124.
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Ronald S. Jackson. 2008. Wine Science. Wine Science 641 685 .
K. RUSSELL, S. ZIVANOVIC, W.C. MORRIS, M. PENFIELD & J. WEISS. (2005) THE EFFECT OF GLASS SHAPE ON THE CONCENTRATION OF POLYPHENOLIC COMPOUNDS AND PERCEPTION OF MERLOT WINE. Journal of Food Quality 28:4, pages 377-385.
Crossref
Ronald S. Jackson. 2002. Wine Tasting. Wine Tasting 187 210 .

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