A number of previous studies have found that wine experts can more accurately discriminate between and describe wine samples than novices. However, the mechanisms that underlie these disparities remain unclear. This collection of studies is an investigation of whether the expert advantage is based on long-term memory structures, such as found for other obviously more cognitive skills, such as chess and bridge expertise. Experiments 1, 2 and 3 investigated whether wine experts are better than novices in recall of wine descriptions. It was hypothesised that experts would show more accurate recall than novices, although only when the descriptions were configured in a meaningful manner, that is, consistent with grape varieties commonly grown in Australia. The findings were as expected, with experts showing impaired recall for descriptions that did not match any grape variety (Experiment 2). In addition, expert recall was superior on an incidental task (Experiment 3), when recall was unexpected, suggesting that experts automatically refer to verbal long-term memory structures during a wine-related task. These structures consist of wine-relevant terms, and are organised by their relationship to grape varieties, and more broadly, grape colour. Experiments 4, 5, 6 and 7 investigated the role of the above-mentioned long-term memory structures in expert descriptive ability. The results supported their involvement, since expert�s ability to identify components was affected by sample configuration (Experiment 6) in a similar way to that found for recall of wine descriptions. Additional evidence comes from the finding that, novices, when provided with a small set of grape-relevant labels during a descriptive task, performed better than subjects given either no list or a long list of labels relevant to all the different grape varieties (Experiment 4). While experts correctly identified more flavours than novices, they also made more errors (Experiment 6), suggesting that verbal long-term memory structures do not increase the accuracy of the identification of aromas and flavours by experts. Rather, they inform experts as to which labels are likely to be correct for particular styles of wine. Experiments 8, 9 and 10 investigated both the discrimination performance of novices, intermediates and experts, as well as the role of long-term memory structures in any expert discriminative advantage. Experts (Experiments 8 and 10) and intermediates (Experiment 9) showed greater powers of discrimination than novices. However, results were equivocal in relation to the role of verbal long-term memory structures (Experiment 10), suggesting that other factors, such as perceptual learning and or memory, may be important in the expert discriminative advantage. Overall, results from these studies illustrate that long-term memory structures are essential, not only in domains of expertise that are obviously based on cognitive skills, but also that of descriptive ability with respect to wine. However, unlike in other domains, these structures do not serve to improve the relative accuracy of descriptive performance, at least with regard to aromas and flavours.

A number of previous studies have found that wine experts can more accurately discriminate between and describe wine samples than novices. However, the mechanisms that underlie these disparities remain unclear. This collection of studies is an investigation of whether the expert advantage is based on long-term memory structures, such as found for other obviously more cognitive skills, such as chess and bridge expertise. Experiments 1, 2 and 3 investigated whether wine experts are better than novices in recall of wine descriptions. It was hypothesised that experts would show more accurate recall than novices, although only when the descriptions were configured in a meaningful manner, that is, consistent with grape varieties commonly grown in Australia. The findings were as expected, with experts showing impaired recall for descriptions that did not match any grape variety (Experiment 2). In addition, expert recall was superior on an incidental task (Experiment 3), when recall was unexpected, suggesting that experts automatically refer to verbal long-term memory structures during a wine-related task. These structures consist of wine-relevant terms, and are organised by their relationship to grape varieties, and more broadly, grape colour. Experiments 4, 5, 6 and 7 investigated the role of the above-mentioned long-term memory structures in expert descriptive ability. The results supported their involvement, since expert�s ability to identify components was affected by sample configuration (Experiment 6) in a similar way to that found for recall of wine descriptions. Additional evidence comes from the finding that, novices, when provided with a small set of grape-relevant labels during a descriptive task, performed better than subjects given either no list or a long list of labels relevant to all the different grape varieties (Experiment 4). While experts correctly identified more flavours than novices, they also made more errors (Experiment 6), suggesting that verbal long-term memory structures do not increase the accuracy of the identification of aromas and flavours by experts. Rather, they inform experts as to which labels are likely to be correct for particular styles of wine. Experiments 8, 9 and 10 investigated both the discrimination performance of novices, intermediates and experts, as well as the role of long-term memory structures in any expert discriminative advantage. Experts (Experiments 8 and 10) and intermediates (Experiment 9) showed greater powers of discrimination than novices. However, results were equivocal in relation to the role of verbal long-term memory structures (Experiment 10), suggesting that other factors, such as perceptual learning and or memory, may be important in the expert discriminative advantage. Overall, results from these studies illustrate that long-term memory structures are essential, not only in domains of expertise that are obviously based on cognitive skills, but also that of descriptive ability with respect to wine. However, unlike in other domains, these structures do not serve to improve the relative accuracy of descriptive performance, at least with regard to aromas and flavours.

L’agrément d’un vin dépend du jugement de ses qualités organoleptiques par un jury de professionnels. Les performances olfactives et gustatives nécessaires des dégustateurs y jouent un rôle déterminant. Pourtant jusqu’ici, ces aptitudes sensorielles fondamentales n'étaient pas directement prises en compte par les professionnels. Même si l’on peut donner une définition de l'expert, en préciser les capacités nécessaires, de multiples études ont mis en relief l’hétérogénéité des appréciations individuelles de dégustation et le manque de consensus forts. La littérature illustre les différences d’expertises entre professionnels et novices, mais aucune étude ne s’intéresse à l’amplitude des différences sensorielles interindividuelles chez les experts.Nos recherches nous ont conduit à caractériser les capacités olfactives de la population des professionnels du vin et à mesurer leur influence sur l’appréciation d’un vin. Nos mesures ont montré la variété interindividuelle des capacités perceptives, des appréciations hédoniques et des capacités cognitives recrutées par le traitement de l’information olfactive chez les professionnels du vin. Nos expériences ont suggéré que ces différences interindividuelles, relatives notamment à la sensibilité et l’appréciation hédonique, influencent la perception et le jugement d’un même vin par les experts. Cependant les résultats confirment aussi la possible influence de la dimension cognitive liée au vécu du sujet sur la perception olfactive plus ou moins complexe et l’apprentissage olfactif. Finalement, ce travail permet de déterminer des besoins en formation. Nous proposons en conséquence des outils pratiques d’évaluation des capacités sensorielles et des pédagogies d’entraînement adaptées. C'est l'occasion de souligner la pertinence de certains facteurs cognitifs dans l’amélioration des performances olfactives, tels que ceux impliquant l’attention ou l'imagerie mentale olfactives. / The quality of a wine is measured primarily by experts who evaluate its organoleptic features. Their olfactory and gustatory capacities are decisive, but these experts do not appreciate their own sensory abilities. Moreover, although we can give a clear definition of the expertise, several studies have shown that professionals are often confronted with disparities in their wine assessment. Several studies have also shown the differences between experts and novices, but no attention was paid to the diversity of the chemosensory abilities of the experts.At the Oenology Faculty in Bordeaux, with voluntary participation of the professionals, we characterized the olfactory performances of wine professionals and measured their impact on the wine assessment.The results showed significant inter-individual variation in olfactory sensitivities, hedonic ratings and cognitive abilities among the wine professionals. Further, our experiments have suggested that these inter-individual differences, especially concerning the sensitivity and the hedonic appreciation, influence perceptions and judgments of a same wine by the experts. However, the results confirm the possible influence of the cognitive dimensions related to the experience of the subject on their perception and their olfactory training. Finally, this work identifies training needs. We therefore propose and test practical tools for assessment of sensory performances and appropriate sensorial training. This has been an opportunity to highlight the potential role of attention or olfactory mental imagery in the improvement of the olfactory performance.