The nose knows: influence of colour on perception of wine aroma

By Wendy V. Parr, K. Geoffrey White, D. Heatherbell. 2003

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On the psychological impact of food colour (2015, background): “[145] conducted a follow-up in New Zealand in”
Tasting green: An experimental design for investigating consumer perception of organic wine (2014, methodology): “…tasting is a typical methodological approach in the context of food and beverage marketing, our experimental design relies on existing studies in the field of wine marketing (e.g. Ballester et al., 2005; Lecocq et al., 2005; Masson et al., 2008; Parr et al., 2003; Solomon, 1997; Wansink, 2006).”
Comparison of Rate-All-That-Apply and Descriptive Analysis for the Sensory Profiling of Wine (2018, background): “69:1 (2018) assessments, with consumers potentially dismissing these attributes in the full-bodied reds, and associating them with lighter wine styles (Parr et al. 2003).”
A large sample study on the influence of the multisensory environment on the wine drinking experience (2014, background): “An extensive literature demonstrates that changing the colour of foods or beverages often modulates their perceived taste and/or flavour among both regular consumers and experts alike (for example, [1-4]).”