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6 p r a c t i c a l w i n e r y & v i n e ya r d J a n U a r y 2 0 1 5 W I N E M A K I N G various study conditions. Subsequently, the words in the fre- quency tables were classified as either Intrinsic (as part of the wine itself such as specific characteristics) or Extrinsic (those aspects that are important to the resulting character of the wine such as vineyard site, or type of enologi- cal processing, but not actually part of the finished wine) in keeping with a recently-published model of perceived quality in wine. 1 Not all wines inspire either great emotion or much thought, despite their chemical composition being fundamentally similar, The major result was a demonstration that complexity in wine appears a multi- dimensional, mental construct for both participant groups, but that wine profes- sionals and wine consumers structure differently their mental constructs of complexity. Figure 1 shows a simplified model of the group mental representation of complexity in wine in general (the underlying data are from the first con- dition of the study) for wine profession- als and for wine consumers. Figure 1-A presents the quantitative output data comprising frequency and importance of words evoked by wine professionals. For wine professionals, the most weight was accorded to extrin- sic items such as processes and deci- sions relating to producing complex wine (such as choice of yeast). Other responses were classified under "evolving complexity" and included dynamic factors (factors that change over time) implicated in development of com- plexity as a wine is developed (such as lees stirring). These latter aspects dif- fered from factors included in the "wine production" category which pertained to additives (such as acids and malolactic bacteria) and tools such as barrels. Figure 1-B has a visual representation of the wine consumers' data. Conversely, the statistical analysis showed the weight of items here to be on intrinsic factors such as pleasure associated with actual consump- tion of a wine, and specific organoleptic qualities giving rise to that pleasure. In particular, wine consumers associ- ated complexity with their notions of wine quality, employing terms such as "good," having "depth" and "more dif- ficult to appreciate." The quantitative analysis showed that, to a lesser degree, wine consumers' construct of complexity included extrinsic factors, these being image and brand where they linked image of a wine to region of origin or name of winemaker. Price of a wine did not feature as an important factor for either consumers or wine professionals. Perceived complexity in Sauvignon wine The second empirical study to be sum- marized here employed a sensory meth- odology to investigate the nature of perceived complexity in Sauvignon Blanc wines. This study is a collab- orative project between the University of Burgundy in France and Lincoln University in New Zealand. Our interest was in unravelling the experiential nature of complexity in wine, and in particular to delineate the key sub-components or wine characteris- tics implicated. Complex may be a single perception while being a multi-dimensional term. Eighty-seven French participants (16 wine professionals, 30 wine connois- seurs, and 41 wine consumers) assessed ERROIR