A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles by Virgílio Loureiro, Renato Brasil, Manuel Malfeito-Ferreira

“…The first wine is characterized by high aromatic intensity but low in-mouth intensity, perceived as disappointing to the taster, here defined as an “easy” wine. The second wine is characterized as a wine with low aromatic intensity but that provides an unexpectedly positive in-mouth experience, here defined as a “difficult” wine. …”
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El vino y la nueva identidad de Chile by Pablo Lacoste

“…We base our argument on the following issues: First, Chile is number five wine exporter in the world; second, wine is its main industrial export; and third, behind the wine industry there exists a special social model, with its own specific agents and protagonists…”
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