Emotional impact of red wine assessed through a multidisciplinary approach

Wine is a cultural product that can evoke strong emotions. Understanding how these emotions shape consumer preferences and influence purchasing behavior has become an increasingly relevant focus in sensory and consumer research. However, the complexity of emotions makes them difficult to measure accurately, and a comprehensive understanding of emotional reaction to sensory stimuli, particularly in the context of wine tasting, remains limited. This study aims to assess the emotional impact of tasting red wines through a multidisciplinary framework. This approach integrates sensory analysis by trained panelists, explicit emotion measurements, and chemical analysis of the wines. The study focused on various red wines, characterized by high polyphenol content, rich texture, distinctive mouthfeel, and aging potential. The findings revealed a clear correlation between the emotional responses and the sensory attributes, both quantitative and hedonic, identified through traditional sensory analysis. Overall, assessors showed a preference for the international commercial style of full-bodied wines; however, further studies are required, taking into account different wine typologies and integrating chemical, sensory and emotional analysis methods. Moreover, applying this multidisciplinary approach in consumer studies, including those involving individuals with limited wine expertise, would be essential for validating the applicability of these initial findings.