The emotional response to wine consumption

By R. Ferrarini, Cristina Carbognin, E. Casarotti, E. Nicolis, A. Nencini, A. Meneghini. 2010

184 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/768f3e12260694aa903bac152e1510c3e21be44f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Experimental and Cognitive Psychology

1. Nicole Koenig‐Lewis
2. Adrian Palmer

In Food Science

1. H. Voss
2. Kate Organ
3. G. J. ter Horst
4. Nicole Koenig‐Lewis
5. T. Hogg
6. M. Pintado
7. Alexia Nys
8. G. Jager

In Sensory Systems

1. G. J. ter Horst
2. Alexia Nys
3. G. Jager
4. C. de Graaf
5. S. Gutjar
6. V. Kooijman
7. R. D. de Wijk

Citations in the corpus

• The role of emotions in food choice and liking (2015, background): “, 2010), wine (Ferrarini et al., 2010) and potato chips (Cardello et al.”
• Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption (2016, background): “In relation to wine consumption, 7 out of 16 emotional terms reported by Ferrarini et al. (2010) are similar to our list, namely: amusing, happy, joyful, curious, pleasant, euphoric (included in our list in excited) and passionate (included in our list in loving).”
• Festivals as agents for behaviour change: A study of food festival engagement and subsequent food choices (2015, result): “This supports previous studies suggesting that engagement in food related activities predominantly evokes positive emotions (Desmet & Schifferstein, 2008; Ferrarini et al., 2010; King & Meiselman, 2010).”