Data for: Drinking texture? Tactile influences on the evaluation of wine

Published: 29 August 2018| Version 1 | DOI: 10.17632/fx9gw3fhrp.1
Contributors:
Qian Janice Wang,
Charles Spence

Description

Pre-study and main study data from manuscript titled: Drinking texture? Tactile influences on the evaluation of wine Pre-study: participants touched velvet or sandpaper and evaluated wine sweetness, intensity, and liking Main study: participants touched velvet or sandpaper and evaluated a wine in two conditions: smell only, and smell+taste. In the smell condition, participants evaluated aroma intensity, acidity, fruitiness, and pleasantness. In the smell+taste condition, participants evaluated acidity, sweetness, tannin roughness, and pleasantness.

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