The role of acidity, sweetness, tannin and consumer knowledge on wine and food match perceptions

References

• Amerine, M. A., & Roessler, E. B. (1976). Wines: Their sensory evaluation. San Francisco, CA: W.H. Freeman and Company.
   Google Scholar
• Bastian, S. E. P., Collins, C., & Johnson, T. E. (2010). Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings. Food Quality and Preference, 21(7), 1–11. doi: 10.1016/j.foodqual.2010.02.002
   Web of Science ®Google Scholar
• Bastian, S. E. P., Payne, C. M., Perrenoud, B., Joscelyne, V. L., & Johnson, T. E. (2009). Comparisons between Australian consumers’ and industry experts’ perceptions of ideal wine and cheese combinations. Australian Journal of Grape and Wine Research, 15(2), 175–184. doi: 10.1111/j.1755-0238.2008.00043.x
   Web of Science ®Google Scholar
• Chollet, S., & Valentin, D. (2001). Impact of training on beer flavor perception and description: Are trained and untrained subjects really different? Journal of Sensory Studies, 16(6), 601–618. doi: 10.1111/j.1745-459X.2001.tb00323.x
   Web of Science ®Google Scholar
• Clarke, R. J., & Bakker, J. (2004). Wine flavour chemistry. Oxford, UK: Blackwell Publishing.
   Google Scholar
• Dobbins, G. H., Lane, I. M., & Steiner, D. D. (1988). A note on the role of laboratory methodologies in applied behavioral research: Don't throw the baby out with the bath water. Journal of Organizational Behavior, 9, 281–286. doi: 10.1002/job.4030090308
   Web of Science ®Google Scholar
• Gawel, R. (1997). The use of language by trained and untrained experienced wine tasters. Journal Sensory Studies, 12(4), 267–284. doi: 10.1111/j.1745-459X.1997.tb00067.x
   Web of Science ®Google Scholar
• Gawel, R., Oberholster, A., & Francis, I. L. (2000). A ‘Mouth-feel wheel’: Terminology for communicating the mouth-feel characteristics of red wine. Australian Journal of Grape and Wine Research, 6(3), 203–207. doi: 10.1111/j.1755-0238.2000.tb00180.x
   Google Scholar
• Gilbert, D. (2005). ‘Super-tasters’ may avoid tart vegetables, fruits that contain cancer preventive compounds, says U-M researcher. Retrieved from http://www.ur.umich.edu/9697/Feb18_97/artcl03.htm
   Google Scholar
• Grainger, K., & Tattersall, H. (2005). Wine production: Vine to bottle. Oxford, UK: Blackwell Publishing.
   Google Scholar
• Harrington, R. J. (2005). The wine and food pairing process: Using culinary and sensory perspectives. Journal of Culinary Science and Technology, 4(1), 101–112. doi: 10.1300/J385v04n01_11
   Google Scholar
• Harrington, R. J. (2008). Food and wine pairing: A sensory experience. New York: John Wiles and Sons.
   Google Scholar
• Harrington, R. J., & Hammond, R. (2005). Direct effects of wine and cheese characteristics on perceived match. Journal of Food Service Business Research, 8(4), 37–54.
   Google Scholar
• Harrington, R. J., & Hammond, R. (2006). Body deviation-from-match: The yin and yang of wine and food pairing? Journal of Culinary Science and Technology, 5(1), 51–69.
   Google Scholar
• Harrington, R. J., McCarthy, M., & Gozzi, M. (2010). Perceived match of wine and cheese and the impact of additional food elements: A preliminary study. Journal of Foodservice Business Research, 13(4), 311–330. doi: 10.1080/15378020.2010.524541
   Google Scholar
• Herbst, S. T. (1995). Food lover's companion. New York, NY: Barron's.
   Google Scholar
• Hughson, A. L., & Boakes, R. A. (2001). Perceptual and cognitive aspects of wine expertise. Australian Journal of Psychology, 53(2), 103–108. doi: 10.1080/00049530108255130
   Web of Science ®Google Scholar
• Immer, A. (2002). Great tastes made simple. New York, NY: Broadway Books.
   Google Scholar
• Jackson, R. S. (2002). Wine tasting: A professional handbook. San Diego, CA: Academic Press.
   Google Scholar
• King, M., & Cliff, M. (2005). Evaluation of ideal wine and cheese pairs using a deviation-from-ideal scale with food and wine experts. Journal of Food Quality, 28(3), 245–256. doi: 10.1111/j.1745-4557.2005.00033.x
   Web of Science ®Google Scholar
• Lehrer, A. (1975). Talking about wine. Linguistic Society of America, 51(4), 901–923. doi: 10.2307/412700
   Web of Science ®Google Scholar
• Lockshin, L., Cohen, E., & Zhou, X. (2011). What influences five-star Beijing restaurants in making wine lists? Journal of Wine Research, 22(3), 227–243. doi: 10.1080/09571264.2011.596200
   Google Scholar
• Madrigal-Galan, B., & Heymann, H. (2006). Sensory effects of consuming cheese prior to evaluating red wine flavor. American Journal of Enology and Viticulture, 57(1), 12–22.
   Web of Science ®Google Scholar
• Meilgaard, M. C., Civille, G. V., & Carr, B. T. (2007). Sensory evaluation techniques (4th ed.). Boca Raton, FL: CRC Press.
   Google Scholar
• Nygren, I. T., Gustafsson, I., Haglund, A., Johansson, L., & Noble, A. C. (2001). Flavor changes produced by wine and food interactions: Chardonnay wine and hollandaise sauce. Journal of Sensory Studies, 16(5), 461–470. doi: 10.1111/j.1745-459X.2001.tb00313.x
   Web of Science ®Google Scholar
• Nygren, I. T., Gustafsson, I., & Johansson, L. (2002). Perceived flavour changes in white wine after tasting blue mould cheese. Food Service Technology, 2(4), 163–171. doi: 10.1046/j.1471-5740.2002.00048.x
   Google Scholar
• Nygren, I. T., Gustafsson, I., & Johansson, L. (2003a). Effects of tasting technique – sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese. Food Service Technology, 3(2), 61–69. doi: 10.1046/j.1471-5740.2003.00066.x
   Google Scholar
• Nygren, I. T., Gustafsson, I., & Johansson, L. (2003b). Perceived flavour changes in blue mould cheese after tasting white wine. Food Science Technology, 3(3–4), 143–150.
   Google Scholar
• Pettigrew, S., & Charters, S. (2006). Consumers’ expectations of food and alcohol pairing. British Food Journal, 108(3), 169–180. doi: 10.1108/00070700610650990
   Web of Science ®Google Scholar
• Rosengarten, D., & Wesson, J. (1989). Red wine with fish: The new art of matching wine with food. New York, NY: Simon and Schuster.
   Google Scholar
• Simon, J. (1996). Wine with food. New York, NY: Simon and Schuster.
   Google Scholar
• Stanich, B. (2004). The study of gastronomy and its relevance to hospitality education and training. International Journal of Hospitality Management, 23(1), 15–24.
   Google Scholar
• Taylor, D. C., Dodd, T. H., & Barber, N. (2008). Impact of wine education on developing knowledge and preferences: An exploratory study. Journal of Wine Research, 19(3), 193–207. doi: 10.1080/09571260902891175
   Google Scholar
• Turner, B., & Roycroft, R. (1979). The winemaker's encyclopaedia. London: Faber and Faber.
   Google Scholar
• Van Westering, J. M. (1996). Gastronomy, the importance of combining tastes. Culinary Arts and Sciences: Global and National Perspectives, 1, 15–24.
   Google Scholar
• Vogt, W. P. (1999). Dictionary of statistics and methodology: A nontechnical guide for the social sciences. Thousand Oaks, CA: Sage.
   Google Scholar