Understanding the Influence of Sensory Attributes on Wine Price: Case study of Pinot Noir Wines
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32845
Understanding the Influence of Sensory Attributes on Wine Price: Case study of Pinot Noir Wines

Authors: Jingxian An, Wei Yu


The commercial value (retail price) of wine is mostly determined by the wine quality, ageing potential, and oak influence. This paper reveals that wine quality, ageing potential, and oak influence are favourably correlated, hence positively influencing the commercial value of Pinot noir wines. Oak influence is the most influential of these three sensory attributes on the price set by wine traders and estimated by experienced customers. In the meanwhile, this study gives winemakers with chemical instructions for raising total phenolics, which can improve wine quality, ageing potential, and oak influence, all of which can increase a wine’s economic worth.

Keywords: Retail price, ageing potential, wine quality, oak influence.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 328


[1] Cáceres, A., Peña-Neira, A., Galvez, A., Obreque-Slier, E., López-Solís, R., & Canals, J. M. (2012). Phenolic compositions of grapes and wines from cultivar Cabernet Sauvignon produced in Chile and their relationship to commercial value. Journal of Agricultural and Food Chemistry, 60(35), 8694-8702.
[2] Fanzone, M., Peña-Neira, A., Gil, M., Jofré, V., Assof, M., & Zamora, F. (2012). Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines. Food Research International, 45(1), 402-414.
[3] Cáceres-Mella, A., Ribalta-Pizarro, C., Villalobos-González, L., Cuneo, I. F., & Pastenes, C. (2018). Controlled water deficit modifies the phenolic composition and sensory properties in Cabernet Sauvignon wines. Scientia Horticulturae, 237, 105-111.
[4] Kallithraka, S., Kotseridis, Y., Kyraleou, M., Proxenia, N., Tsakiris, A., & Karapetrou, G. (2015). Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing. Journal of the Science of Food and Agriculture, 95(8), 1638-1647.
[5] Lorrain, B., Ky, I., Pechamat, L., & Teissedre, P. L. (2013). Evolution of analysis of polyhenols from grapes, wines, and extracts. Molecules, 18(1), 1076-1100.
[6] Le Menn, N., Marchal, R., Demarville, D., Casenave, P., Tempere, S., Campbell – Sills, H., & Marchand, S. (2021). Development of a new sensory analysis methodology for predicting wine ageing potential. Application to champagne reserve wines. Food Quality and Preference, 94, 104316.
[7] Waterhouse, A. L., & Miao, Y. (2021). Can Chemical Analysis Predict Wine Aging Capacity? Foods, 10(3), 654.
[8] Jaffré, J., Valentin, D., Dacremont, C., & Peyron, D. (2009). Burgundy red wines: Representation of potential for aging. Food Quality and Preference, 20(7), 505-513.
[9] Tao, Y., Sun, D. W., Górecki, A., Błaszczak, W., Lamparski, G., Amarowicz, R., & Jeliński, T. (2016). A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine. Food chemistry, 194, 545-554.
[10] Tao, Y., García, J. F., & Sun, D. W. (2014). Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process. Critical reviews in food science and nutrition, 54(6), 817-835.
[11] Perestrelo, R., Silva, C., Gonçalves, C., Castillo, M., & Câmara, J. S. (2020). An Approach of the Madeira Wine Chemistry. Beverages (Basel), 6(1), 12.
[12] Dobrei, A., Poiana, M. A., Sala, F., Ghita, A., & Gergen, I. (2010). Changes in the chromatic properties of red wines from Vitis vinifera L. cv. Merlot and Pinot Noir during the course of aging in bottle. Journal of Food, Agriculture & Environment, 8(2), 20-24.
[13] Ivanova, V., Dörnyei, Á, Márk, L., Vojnoski, B., Stafilov, T., Stefova, M., & Kilár, F. (2011). Polyphenolic content of Vranec wines produced by different vinification conditions. Food Chemistry, 124(1), 316-325.
[14] Tabart, J., Kevers, C., Pincemail, J., Defraigne, J. O., & Dommes, J. (2010). Evaluation of spectrophotometric methods for antioxidant compound measurement in relation to total antioxidant capacity in beverages. Food chemistry, 120(2), 607-614.
[15] Ivanova, V., Stefova, M., & Chinnici, F. (2010). Determination of the polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods. Journal of the Serbian Chemical Society, 75(1), 45-59.
[16] Aleixandre-Tudo, J. L., Buica, A., Nieuwoudt, H., Aleixandre, J. L., & du Toit, W. (2017). Spectrophotometric analysis of phenolic compounds in grapes and wines. Journal of agricultural and food chemistry, 65(20), 4009-4026.