Denna uppsats handlar om Systembolagets dryckesklassifikation. För att hjälpa kunder att matcha mat och dryck har Systembolaget utvecklat ett klassifikationssystem med tre klassifikationsaspekter: smaktypen, som beskriver dryckens karaktär, smakklockorna, som beskriver olika smakupplevelser, och matsymbolerna, bilder som indikerar ett användningsområde. Uppsatsen studerar hur Systembolaget klassificerar drycker och hur butiksanställda använder sig av klassifikationsaspekterna i kundmöten. Denna studie använde sig av genreteori som konstruerad av Jack Andersen och Jens-Erik Mais tankar om klassifikation i kontext. Genreteori inspirerade metoden.  Studien bestod av en intervju med produktinformatörer på Systembolaget och en enkät som skickades till butiksanställda. Intervjun visade att Systembolagets klassifikationssystem är standardiserat och att dryckerna klassificeras metodiskt. Klassifikationsaspekterna tilldelas sensorsikt, där de tilldelade smakklockorna påverkar valet av smaktyper och matsymbolerna bestäms med hjälp av smakklockorna och smaktyperna. Enkäten visade att butiksanställda främst använde sig av smaktyperna och smakklockorna och gjorde detta praktiskt, genom att rekommendera drycker, eller pedagogiskt, där målet var att lära kunderna om dryckerna och klassifikationssystemet. Matsymbolerna var inte användbara för de som har kunskap om mat och dryck men användes av kunder. Anställdas användning av klassifikationssystemet låg i deras genrekunskap. De praktiska och pedagogiska synsätten var genrer av aktivitet som förverkligade klassifikationen till användbara verktyg istället för enbart beskrivande aspekter. / This thesis considers the beverage classification at Systembolaget, the Swedish alcohol monopoly. In order to help customers with the pairing of food and beverages, Systembolaget has developed a classification system with three classification elements: the flavour type, which describes the overall character of the beverage; the flavour graphics, which indicate levels of flavour experiences; and the food symbols, which are pictures that indicate various kinds of food. This thesis studies how Systembolaget classifies their beverages and how Systembolaget employees use classification elements in customer interactions. This study made use of genre theory as conceived by Jack Andersen and the concept of classification in context as conceived by Jens-Erik Mai. Genre theory informed the method. The study consisted of an interview with product informers at Systembolaget and a survey sent out to store employees. The interview revealed that Systembolaget’s classification system is standardised and the classification of beverages is methodological. The classification elements are assigned sensorially. Assigned flavour graphics affect the choice of flavour type. Food symbols are determined through the flavour graphics and flavour type. The survey revealed that store employees primarily use flavour types and flavour graphics and do so practically, by recommending beverages, or pedagogically, with the goal of teaching customer about beverages and Systembolaget's classification. The food symbols are not useful for those with in-depth knowledge of wine and food pairings but are sometimes relied upon by customers. Employees’ use of classification elements was dependent on their genre knowledge. The practical and pedagogical approaches were genres of activity that realised the classification into viable tools rather than just descriptive elements. This is a two years master’s thesis in Archive, Library and Museum studies.

Le phénomène d’effervescence d’un champagne est la manifestation visuelle évidente du processus de désorption du gaz carbonique dissous. Outre la formation de bulles pendant cette phase transitoire de dégazage, le CO2 en solution va également s’échapper directement par diffusion à travers la surface libre (l’interface air/champagne). Il s’agit d’un processus de désorption invisible du CO2 dissous et, par la même, beaucoup plus difficilement quantifiable. Depuis une quinzaine d’années maintenant, nous avons systématiquement mené des recherches afin d’apporter des éléments scientifiques et objectifs qui contribuent à une meilleure connaissance de chacune des étapes de la vie d’une bulle dans un verre de champagne : nucléation, ascension, éclatement. Notons également que ces bulles de gaz contiennent très probablement des molécules aromatiques volatiles qui, elles aussi, s’échappent progressivement du champagne au cours d’une dégustation. A ce jour, les interactions du CO2 avec les composés organiques volatils (aromatiques), tel que l’éthanol, et l'effet éventuel d'un excès ou d'un déficit de CO2 lors d'une dégustation n'ont fait l'objet d'aucun travail analytique. Une première étape dans la compréhension du rôle du CO2 passe nécessairement par son dosage fin dans l'espace de tête au dessus d’un verre de champagne. La détection et la mesure du CO2 gazeux se baseront sur des mesures par spectrométrie laser bien maîtrisées au GSMA pour la mesure du CO2 atmosphérique. Grâce aux avancées technologiques des lasers, un travail préliminaire (thèse de Maxime Mulier, 2009) avait permis de mettre en place un spectromètre laser infrarouge susceptible de détecter la diffusion du CO2 gazeux au buvant d’une flûte de champagne. Le projet ECOCHAMP permettra l’amélioration du spectromètre initialement développé au GSMA, pour être au plus proche des conditions réelles de dégustation et ainsi déterminer la concentration en CO2 gazeux avec précision et de manière non invasive et non destructrice. La détermination de la concentration en éthanol, un composé organique volatil majeur du vin, sera également réalisée au-dessus du verre grâce aux améliorations du spectromètre laser infrarouge. Nous étudierons de nombreux paramètres pouvant influencer la perception du CO2 et de l’éthanol au cours d’une dégustation: influence du mode de versement, de l’angle du verre, des conditions d’effervescence, de la forme du verre, du volume de vin servi, de la température du vin, etc…En parallèle, le suivi de la libération progressive du CO2 dissous hors d’un vin de champagne se fera par micro-pesées (GSMA) et par visualisation à l’aide de la thermographie infrarouge (GRESPI). Les résultats obtenus devraient permettre une avancée importante dans la compréhension des phénomènes de désorption du CO2 et d’éthanol hors d’un vin de Champagne. Ces données seront obtenues dans des conditions très proches des conditions réelles de dégustation et elles seront comparées à des évaluations sensorielles réalisées par un panel de dégustation (expérimenté et non expérimenté). En faisant varier les paramètres liés aux conditions de service, nous pourrons ainsi être en mesure de cartographier l’espace gazeux situé au dessus d’un verre de champagne, en suivant les concentrations de deux molécules jouant un rôle prépondérant lors d’une dégustation : le CO2 et l’éthanol. / The effervescence Champagne phenomenon is the obvious visual manifestation of dissolved carbon dioxide gas desorption process. Besides the formation of bubbles during this transitional phase degassing, CO2 in solution will also escape by diffusion through the free surface (air / champagne interface). It is an invisible desorption process of dissolved CO2, much more difficult to quantify. For fifteen years now, we have lead researches to provide scientific and objective elements which contribute to a better knowledge of each bubble life stage in a glass of champagne: nucleation, ascension, bursting. These gas bubbles may contain volatile aromatic molecules which will gradually escape champagne during a tasting. The CO2 interactions with volatile organic (aromatic) compounds, such as ethanol, and the possible effect of excess or deficit of CO2 during a tasting have been the subject to any analytical work. A first step in understanding the role of CO2 necessarily requires its precise dosage in the headspace above a glass of champagne. The detection and measurement of gaseous CO2 will be based on measurements by laser spectrometry well mastered at the GSMA for the measurement of atmospheric CO2. Thanks to laser technological advance, a preliminary work (Maxime Mulier’s thesis, 2009) allowed to establish an infrared laser spectrometer capable to detect the CO2 gas diffusion at the top of glass of champagne. The ECOCHAMP project will allow the improvement of the spectrometer intially developed at the GSMA, to be closer to the actual conditions of tasting and determine the CO2 gas concentration accurately, noninvasively and nondestructively. The determination of the ethanol concentration, a major volatile organic compound in wine, will also be carried out above the glass thanks to the infrared laser spectrometer improvements. We will study many parameters which can influence the CO2 and ethanol perception during a tasting: the influence of the pouring method, the angle of the glass, the glass shape, the volume of served wine, the wine temperature, the sparkling conditions, etc ... In parallel, the dissolved CO2 gradual release out of a champagne will be monitor by micro-weighed (GSMA) and by visualization using thermography infrared (GRESPI). The results should allow a major advance in understanding desorption phenomena of CO2 and ethanol out of a champagne. These data will be obtained in conditions very close to the actual tasting conditions and will be compared to sensory evaluations performed by a taste panel (experienced and inexperienced). By varying the parameters relative to service conditions, we could well be able to map the gas space above a glass of champagne, according to the concentrations of two molecules which play a leading role during a tasting: CO2 and ethanol.

<p>Taste, or gustation, has long been considered a primitive, and even non-rational, perceptual sense. Taste, as a subject of academic research, has been given very little attention; especially, when contrasted to other human perceptual senses. The knowledge of how people express and discuss their perceptions and sensations of tastes, and, specifically, the descriptions of tastes of chocolate, is very limited.</p><p>Furthermore, the terminological inconsistency in the vocabulary of chocolate tasting, with the risk of misunderstanding or miscommunication, suggests that a basic method for representing tastes is needed.</p><p>This thesis presents a study of how people actually express the perception or sensation of tasting, and specifically when tasting chocolate. This study also explores the possibility of crafting a method for use when describing the tastes of chocolate.</p><p>The study was carried out by holding two tasting workshops. The first one was concerned with recording conversations about tasting chocolate. Participants were asked to taste different kinds of chocolates and, freely, discuss what they perceived and sensed. In the second workshop the participants were asked to describe the tastes of chocolate using predetermined vocabulary and formatted questionnaires.</p><p>The results of this study are linguistic semantic analyses of the different words that were used, and also a proposal for a prototypical method to use when tasting chocolate.</p>

Taste, or gustation, has long been considered a primitive, and even non-rational, perceptual sense. Taste, as a subject of academic research, has been given very little attention; especially, when contrasted to other human perceptual senses. The knowledge of how people express and discuss their perceptions and sensations of tastes, and, specifically, the descriptions of tastes of chocolate, is very limited. Furthermore, the terminological inconsistency in the vocabulary of chocolate tasting, with the risk of misunderstanding or miscommunication, suggests that a basic method for representing tastes is needed. This thesis presents a study of how people actually express the perception or sensation of tasting, and specifically when tasting chocolate. This study also explores the possibility of crafting a method for use when describing the tastes of chocolate. The study was carried out by holding two tasting workshops. The first one was concerned with recording conversations about tasting chocolate. Participants were asked to taste different kinds of chocolates and, freely, discuss what they perceived and sensed. In the second workshop the participants were asked to describe the tastes of chocolate using predetermined vocabulary and formatted questionnaires. The results of this study are linguistic semantic analyses of the different words that were used, and also a proposal for a prototypical method to use when tasting chocolate.

Visualization of Sensory Perception Descriptors is a topic in the field of Information Visualization. It is concentrated on the research and development of methods for analyses of data related with human modalities description. One possibility for investigating sensory perception descriptors is analyzing a great number of wine tasting notes. This thesis is concerned with the visualization of wine tasting notes in order to aid linguistic analyses. It strives to find proper visualizations that will give a better insight into the language used in wine tasting notes. Two main processes are described in the following report. First it sets out the process of researching of different methods of information visualization that led to the final approach for representing the data. A number of concepts for text analyses are discussed and the most useful of them are developed further. Several approaches for text visualization and statistical information are combined to build a system for tasting notes analyses. The second part of the report describes the process of developing a prototype that implements the represented approaches and gives an opportunity for real testing and conclusions.

Studies on taste perception in nonhuman primates contribute to the understanding of the evolution of the sense of taste. To assess the responsiveness of four adult spider monkeys (Ateles geoffroyi) to a set of substances perceived as sweet by humans, two-bottle preference tests were performed to determine taste preference thresholds, and taste-induced facial responses were analyzed. The spider monkeys displayed a significant preference for concentrations as low as 0.2-1 mM acesulfame K, 0.002-0.5 mM alitame, 10-20 mM isomalt, 0.002-0.5 mM sodium saccharin, 2-20 mM galactose and 20-50 mM sorbitol over water. The spider monkeys were generally unable to perceive aspartame and, based on their facial responses, probably do not perceive it as sweet. Thaumatin and monellin were not detected, and most likely neither was the sweetness of sodium cyclamate. Sodium saccharine and sodium cyclamate were rejected at high concentrations by at least one monkey, which is congruent with the perception of a bitter side taste as reported in humans. A significant correlation was found between the ranking order of sweetening potency for the different substances of spider monkeys and humans, but not between spider monkeys and chimpanzees. The results suggest that spider monkeys may be generally more sensitive than chimpanzees and at least as sensitive as humans to the tested substances, supporting the notion that high sensitivity to sweet taste may be associated with a frugivorous dietary specialization. The lack of responsiveness to some of the substances supports the notion of a dichotomy in sweet-taste perception between platyrrhine and catarrhine primates.

During their very early stages of life, both healthy and ill infants go through painful routine medical procedures. Exposure to repeated painful stimuli early in life is known to have short and long-term adverse effects, particularly if the infant's pain is not well managed. The purpose of this integrative literature review was to investigate the effectiveness of breastfeeding on relieving acute pain in infants undergoing routine painful medical procedures compared to other non-pharmacologic interventions. A literature search was conducted using Cumulative Index to Nursing Allied Health Literature (CINAHL), MEDLINE, APA PsychINFO, Cochrane Database, and Google Scholar databases. The final number of articles meeting inclusion criteria and analyzed in this review was 10. The non-pharmacological interventions for reducing pain responses in infants that were compared to breastfeeding for effectiveness included the use of sweet tasting solutions, music therapy, and environmental comfort measures. Overall, findings indicated that breastfeeding was most effective in reducing pain responses among infants compared to other non-pharmacologic interventions. Further, breastfeeding in conjunction with the other non-pharmacologic interventions provided added benefit to pain reduction. Findings suggest that breastfeeding is a simple, non-pharmacologic intervention that can be used in clinical nursing practice to reduce the pain response of infants during minor medical procedures.

Siu, Kit Wah Lydia. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2011. / Includes bibliographical references (p. 201-207). / Abstracts in English and Chinese. / Acknowledgements --- p.i / Chapter Chapter 1 --- Introduction --- p.1 / Aim of the Study --- p.1 / Background --- p.3 / Literature Review --- p.10 / """Conspicuous"" Wine Consumption" --- p.14 / Taste as a Combination of Symbols of Class Distinction --- p.17 / "Hong Kong, a City of Consumption" --- p.19 / Methodology --- p.21 / Challenges and Limitations --- p.25 / Summary of the Thesis --- p.26 / Chapter Chapter 2 --- The Wine Market in Hong Kong --- p.28 / Introduction --- p.28 / Consumption and Identity --- p.29 / The Beginning of Wine Consumption in Hong Kong --- p.33 / The Beginning of the Mass Consumption of Wine in the 1960s --- p.36 / Popularization in the 1980s to the Early 1990s --- p.39 / The Years of Turbulence 1997-2002 --- p.40 / The Current Wine Market --- p.44 / General Market Features --- p.46 / Conclusion --- p.48 / Chapter Chapter 3 --- The Wine-Tasting Community in Hong Kong --- p.51 / Introduction --- p.51 / The Meaning of Taste --- p.52 / Who are the People in the Wine Tasting Community? --- p.58 / Gender --- p.59 / Age --- p.60 / Level of Economic Capital --- p.61 / Education level --- p.62 / Four Types of Wine-Tasting Events --- p.64 / Large-scale Public Tasting Events --- p.64 / Medium-scale Tasting Events --- p.67 / Private Wine-tasting Events --- p.69 / Wine dinners --- p.70 / Conclusion --- p.72 / Chapter Chapter 4 --- The Rituals of Wine Tasting as Expressions of Identity --- p.75 / Introduction --- p.75 / "Sight, Aroma and Flavor" --- p.77 / The Practices of Tasting Rituals in Large-Scale Public Wine-Tasting Events. --- p.80 / Assessment of Sight --- p.84 / Assessment of Aroma --- p.85 / Assessment of Flavor --- p.87 / The Final Step: Spitting --- p.88 / Beyond Tasting: Wine Talk --- p.91 / Conclusion --- p.94 / Chapter Chapter 5 --- The Symbols of Social Distinction in Wine Consumption --- p.99 / Introduction --- p.99 / The Relationship of Wine and Social Distinction --- p.100 / Westernness --- p.102 / Uniqueness --- p.105 / Wealth --- p.107 / Knowledge --- p.112 / Leisure --- p.118 / Art and Aestheticism --- p.121 / Health Consciousness --- p.123 / Conclusion --- p.127 / Chapter Chapter 6 --- Wine as Individual Identity --- p.131 / Introduction --- p.131 / Brief Description of YC and its wine group --- p.133 / Setting --- p.133 / Becoming a member of YC --- p.137 / The structure of the YC wine group --- p.139 / The Core Value: Tasting vs Drinking --- p.143 / Taboos in the YC Wine Group --- p.144 / The Role of Alcohol and Intoxication --- p.145 / Demeaning Wine's Taste --- p.149 / Learning about Taste: Hierarchical or Equal? --- p.154 / Objective Evaluation.. --- p.157 / Subjective Appreciation --- p.160 / Searching for Oneself: a Favorite Wine and a Preferred Taste --- p.165 / Conclusion --- p.171 / Chapter Chapter 7 --- Comparing San Francisco and Hong Kong as to Wine --- p.174 / Introduction --- p.174 / Fieldwork in San Francisco --- p.175 / Drinkers´ة society vs Tasters' society --- p.176 / "Drinkers, Tasters and Producers" --- p.179 / Learning to Taste Wine in San Francisco --- p.182 / The Understanding of Wine and Taste in San Francicso --- p.185 / Chapter Chapter 8 --- Conclusion --- p.192 / Chapter Appendix: --- Reference --- p.201

Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2009. / This study focused on a serious quality-related problem in the global wine industry, including the South African Wine Industry, namely cork taint in wine. Annually, large financial losses are incurred by cork suppliers and wine producers, as a result of cork-tainted wine. Although contaminated new unused corks are frequently implicated as the origin of this taint, contaminated cellar equipment and water can also be the source of the problem. An explorative investigation into the incidence of cork taint in South African wines showed that 3.8% of the 133 wines tested, contained 2,4,6-trichloroanisole (TCA) concentrations of 3.5 ng/L and higher, as determined by gas chromatography coupled with electron capture detection (GC-ECD). TCA concentrations higher than 1 ng/L were found in 18% of the wines tested. All affected wines were sealed with solid or agglomerate cork stoppers. These wines were sourced from various wineries in the Western Cape region, South Africa and were of different cultivars. None of the wines sealed with synthetic closures had any detectable TCA, 2,4,6-tribromoanisole (TBA) or pentachloroanisole (PCA) levels and only very low 2,3,4,6- tetrachloroanisole (TeCA) levels (1 ng/L or less). Another group of 28 wines that were rejected by the official South African wine regulatory body on the basis of the presence of mouldy taint during wine certification, was also included in this study. GC-ECD analysis showed that 30% of the wines in this group contained TCA at concentrations of 3.5 ng/L and higher. These results pointed to a relative high incidence of TCA in the wines investigated, especially those sealed with cork stoppers. Although no general conclusions should be made on the incidence of cork taint in the wider wine industry based on the results found within this explorative investigation, these findings confirmed the presence of cork taint in South African wines. Detection threshold values were determined for TCA, TeCA, TBA and PCA in three wine cultivars using the standard ASTM method. Results indicate that factors relating to the wine cultivar seemed to affect threshold values considerably. Our research proposes a detection range rather than an average detection threshold. Detection ranges established for TCA, TeCA, TBA and PCA in Chenin blanc, Pinotage and Shiraz coincide with reported values in literature. This result can be regarded as a valuable expansion of the existing knowledge of detection threshold values. Descriptive sensory analysis indicated significant (P 0.05) changes in the aroma profile of Chenin blanc, Pinotage and Shiraz after TCA, TeCA, TBA or PCA was added to the respective base wines that contained no detectable levels of the haloanisoles. The mouldy taint induced by these haloanisoles were described as mouldy, mouldy-chemical, mouldychlorine, as well as mouldy-acidic. In Chenin blanc, additions of TCA, in the concentration range 1 to 17 ng/L, resulted in a marked increase in the mouldy aroma and was accompanied by an immediate decrease in fruitiness. This change was already evident at added TCA concentrations of 1 ng/L. Similar trends were observed in Pinotage, while the addition of low levels of TCA to Shiraz (2 ng/L) resulted in a significant (P 0.05) decrease in the herbaceous character of the wine. The aroma changes observed were prominent enough to render the wine totally unacceptable in comparison to its original character. Consumers’ degree of liking did not seem to be affected by very low concentration levels of TCA in Chenin blanc, Pinotage or Shiraz, but rejection increased as the concentration increased beyond detection threshold level. A slight gender effect was also noticed. Female consumers appeared to be more sensitive to increasing levels of TCA, whereas male consumers did not respond as negatively to higher concentration levels of TCA. This study makes an important contribution towards understanding the sensory impact of especially TCA contamination in wine, through the establishment of concentration ranges at which these compounds exert a noticeable detrimental effect on the aroma profile of wine. Additional insight into cork taint in wine is provided by the consumer preference studies, where the effects of the taint on the product acceptance by consumers are demonstrated. The development of a modus operandi to ensure that sensory panels provide reliable data, can be regarded as an important contribution to wine-related research. This study is one of the first where advanced sensometric techniques were applied in sensory studies on cork tainted wines.

There are thousands of different wine brands available and wineries have to build a relationship with their customers, a relationship that will create a long-lasting experience. The relationship starts with the first interaction they have with the winery (Alonso et al 2008:978). Visitors to the tasting room create the opportunity to build long-term relationships (O’Neill & Charters 2000:113; Nowak & Newton 2006:157), build and develop brand loyalty (Dodd & Gustafson 1997:43), increase wine sales (Gilinsky et al 2003:18), and improve cash flow (Jago & Issaverdis 2001:18). The subject of repurchasing intentions in the wine industry has attracted the attention of numerous researchers; in particular, the connection between winery visits, brand loyalty and post-visit consumer behaviour (Nella & Christou 2010:2). Nederburg is one of the most prestigious South African wine estates, with a deep-rooted history in South Africa as one of the biggest wine brands. It is 100% owned by wine and spirits giant Distell and presents an ideal case for investigating the influence of the relationship between quality, customer satisfaction and price on repurchasing intentions in the South African wine industry. The purpose of this research was to determine whether the tasting room experience, in combination with a quality product, good pricing and customer-focused operations, leads to higher customer satisfaction and repurchase intentions. The present study indicates that the South African wine industry faces many challenges but it also highlights the various opportunities there are for wine estates to not only increase their sales but also to build long-lasting relationships with consumers. The study concludes with recommendations to the South African wine industry on how to improve their tasting room environment so that they can benefit from the relationship between wine quality, wine price, customer satisfaction and repurchasing intentions.