Riesling In Rock : A quantitative study about how music affects the sensory perception of wine

Sammanfattning: Abstract Aim. To see if different auditory conditions affect the perceived intensity of the sensory attributes scent, acidity, sweetness, fruitiness, minerality and liking of wine, additionally the aim is to see if the effect is the same for different wines made from the same grape. Background. Previous research shows that the final experience of eating and drinking is formed in a complex correlation between all the senses. Research also shows that sound, the lighting in a room as well as the color of a wine can affect the intensity of specific flavors, scents and liking of the wine. Additionally, sounds perceived as congruent with specific foods and drinks can increase the intensity of their flavors, scents as well as the liking of them. Method. A quantitative study was conducted where 30 people tried three different wines made from the Riesling grape with three different auditory conditions (one congruent, one incongruent and one silent). The participants rated their perception of intensity of the six different sensory attributes of the wines, together with every auditory condition separately on a hedonic scale. The collected data was analyzed using repeated measures ANOVA. Results. The intensity of all sensory attributes except sweetness was perceived as significantly higher with the congruent auditory condition when compared to the other two. The mean age of the participants was 28.5 years, 11 were male and 19 female, none of them had olfactory-, taste- or auditory impairments. Conclusion. Sound has an effect on the perceived intensity of basic tastes as well the intensity of specific flavors and scents in wine. It also seems to be possible to tailor specific sounds to intensify specific flavors and scents in wine. The key to intensify these seem to be to find a perceived congruence between them.