Hersleth, M., Mevik, B.-H., Næs, T., Guinard, J.-X. (2003); Effect of contextual factors on liking for wine – use of robust design methodology; Food Quality and Preference 14(7), 615—622.
Abstract:
This research investigated the effects of context on the acceptability of
Chardonnay wines using the robust design methodology. Robust design methods
distinguish between two types of design variables: control factors and noise
factors. The control factors in this study were enological variables used to
make the wines. The noise factors were the contexts in which the wines were
evaluated. Eight Chardonnay wines were produced according to an experimental
design with or without (1) malolactic fermentation, (2) oak contact, and (3)
sugar addition to the finished wine. The wines were served in a laboratory
and in a reception room with or without food, and rated for degree of liking
on the 9-point hedonic scale by 55 wine consumers. Analyses of variance
showed that the control factors and the noise factors had significant, and
similar in size, effects on liking. The robust design methodology affords the
product designer the ability to better understand the effects of product
variation and context variation on product acceptability.