Developing a Consumer Language to Describe Local Red Wines Using Projective Mapping by Heather Jantzi Thesis Submitted in partial fulfillment of the Requirements for the Degree of Bachelor of Science in Nutrition with Honours Acadia University March, 2017 ©Copyright by Heather Jantzi, 2017 This thesis by Heather Jantzi is accepted in its present form by the School of Nutrition and Dietetics as satisfying the thesis requirements for the degree of Bachelor of Science with Honours Approved by the Thesis Supervisor __________________________ ____________________ Dr. Matt McSweeney Date Approved by the Head of the Department __________________________ ____________________ Dr. Catherine Morley Date Approved by the Honours Committee __________________________ ____________________ Dr. Jun Yang Date ii I, Heather Jantzi, grant permission to the University Librarian at Acadia University to reproduce, loan or distribute copies of my thesis in microform, paper or electronic formats on a non-profit basis. I however, retain the copyright in my thesis. _________________________________ Signature of Author _________________________________ Date iii ACKNOWLEDGEMENTS First and foremost, I would like to thank Dr. Matthew McSweeney for supervising this research project. His ongoing support and constructive feedback took away my fears of writing a thesis, and his humour and energy made my learning experience more enjoyable than I ever anticipated. I also extend great thanks to Dr. Catherine Morley; her enthusiasm for nutrition research inspired me to pursue a topic I was passionate about and her outstanding teaching skills provided me with the foundations I needed to turn my research curiosities into reality. Thank you to my parents, Brad and Kristine Jantzi, for encouraging me to make the most out of my university experience. I attribute the skills and knowledge I developed from this project to their continuous reminders of embracing every opportunity that will benefit my personal growth. Thank you to my brother, Matthew Jantzi, for sharing advice from his own research in sociology. His feedback throughout my project provided a refreshing view on the writing process I otherwise would not have had. Lastly, I can not fail to thank my friends. I thank my peers in the nutrition program for knowing exactly when to compliment my wine research with wine socials. A greatest thank you goes out to my roommates for providing a warm, fun, and trustworthy living environment. The memories we have made in the last four years have made my Acadia experience one I will always be thankful for. iv TABLE OF CONTENTS ACKNOWLEDGEMENTS ........................................................................................... IV TABLE OF CONTENTS ................................................................................................ V LIST OF TABLES ....................................................................................................... VIII LIST OF FIGURES ........................................................................................................ IX ACRONYMS .................................................................................................................... X ABSTRACT ..................................................................................................................... XI CHAPTER 1: INTRODUCTION .................................................................................... 1 CHAPTER 2: LITERATURE REVIEW ....................................................................... 4 2.1 What is Wine? .......................................................................................................................................... 4 2.2 Grapes ...................................................................................................................................................... 4 2.3 Water ........................................................................................................................................................ 5 2.4 Alcohol ...................................................................................................................................................... 6 2.5 Wine Making Process .............................................................................................................................. 6 2.6 Types of Wine .......................................................................................................................................... 9 2.7 Sensory Evaluation ................................................................................................................................ 10 2.7.1 The Wine Wheel .............................................................................................................................. 10 2.7.2 Appearance ...................................................................................................................................... 11 2.7.3 Odour ............................................................................................................................................... 13 2.7.4 Taste ................................................................................................................................................ 15 2.7.5 Mouthfeel ........................................................................................................................................ 16 2.8 Market for Wine in Canada ................................................................................................................. 18 2.9 History of Nova Scotia Wine ................................................................................................................ 20 2.10 Nova Scotia Grape Varieties ............................................................................................................... 21 2.11 Nova Scotia Wine Regions .................................................................................................................. 22 2.12 Nova Scotia's Signature Wines ........................................................................................................... 23 v 2.13 Market for Wine in Nova Scotia ........................................................................................................ 24 2.14 Overall Summary and Objective ....................................................................................................... 25 2.14.1 Project Objectives ......................................................................................................................... 26 CHAPTER 3: THE USE OF PROJECTIVE MAPPING TO DETERMINE DESCRIPTORS OF NOVA SCOTIA RED WINES ................................................... 27 3.1 Introduction .......................................................................................................................................... 27 3.2 Materials and Methods......................................................................................................................... 29 3.2.1 Participants...................................................................................................................................... 29 3.2.2 Products .......................................................................................................................................... 30 3.2.3 Sample Preparation and Presentation .............................................................................................. 30 3.2.4 Testing Environment ....................................................................................................................... 31 3.2.5 Experimental Design ....................................................................................................................... 31 3.2.6 Statistical Analysis .......................................................................................................................... 33 3.3 Results and Discussion ......................................................................................................................... 34 3.3.1 Global projective mapping of red wine blends ............................................................................... 34 3.3.2 Partial projective mapping of aromas of Nova Scotia red wine blends........................................... 37 3.3.3 Global projective mapping of single varietal Nova Scotia red wines ............................................. 39 3.3.4 Partial projective mapping of aromas of Nova Scotia single varietal red wine............................... 41 3.4 Conclusion ............................................................................................................................................. 43 CHAPTER 4: DETERMINING THE EFFECT OF GEOGRAPHIC ORIGIN ON THE ACCEPTABILITY OF WINES ........................................................................... 57 4.1 Introduction .......................................................................................................................................... 57 4.2 Materials and Methods......................................................................................................................... 58 4.2.1 Participants...................................................................................................................................... 58 4.2.2 Products .......................................................................................................................................... 59 4.2.3