Food Research International 142 (2021) 110192 Available online 1 February 2021 0963-9969/© 2021 Published by Elsevier Ltd. Is knowledge emotion? The subjective emotional responses to wines depend on level of self-reported expertise and sensitivity to key information about the wine G´ eraldine Coppin a , Catherine Audrin b, * , Claire Monseau c , Pascale Deneulin c a Fondation UniDistance, Suisse (UniDistance, Suisse), Swiss Center for Affective Sciences, and Laboratory for the Study of Emotion Elicitation and Expression, Department of Psychology, University of Geneva, Switzerland b University of Teacher Education, Lausanne, Switzerland, Swiss Center for Affective Sciences, and Laboratory for the Study of Emotion Elicitation and Expression, Department of Psychology, University of Geneva, Switzerland c Changins, Viticulture and Oenology, HES-SO University of Applied Sciences and Arts, Western Switzerland, Nyon, Switzerland A R T I C L E INFO Keywords: Wine Emotion Feeling Affect Consumption experience Self-reported expertise ABSTRACT Many factors infuence emotional responses evoked by wines. Here we assessed how self-reported wine expertise, tasting condition (blind vs. informed) as well as sensitivity to key information about wines (e.g., reputation, price, grape variety) impact the subjective affective responses they evoked. We measured subjective affective responses of high and low in self-reported wine expertise consumers to 8 different wines in a blind tasting and in a tasting when information about the wines was known. After their frst tasting session, we asked participants the extent to which they considered specifc information when they intended to purchase wine (e.g., reputation, etc.). The more wine consumers high in self-reported expertise paid attention to the wine’s reputation, the less they used feelings when tasting wines. In contrast, the more the wine tasters low in self-reported expertise paid attention to the wine’s reputation, the more feelings they reported. Moreover, when considering positive and negative feelings separately, it appears that the more participants paid attention to the label, the lower the number of positive terms they tended to mention. Additionally, wine tasters low in self-reported expertise were more inclined to report positive feelings towards the wines in the informed condition and if they were sensitive to wine’s reputation. In contrast, wine tasters high in self-reported expertise were less inclined to report positive feelings towards the wines in the informed condition and if they were sensitive to wine’s reputation. These results hint at the importance of considering psychological theories of emotion while studying wine-elicited emotions, in particular appraisal theories of emotion. 1. Introduction “Wine, like food, is so emotional” (Padma Lakshmi) An emotion can be defned as a response during a brief period of time to an event considered as relevant to an individual’s needs, goals and/or values (e.g., Sander, 2013). This response is characterized by synchro- nized changes in the physiological, expressive, cognitive, motivational and subjective components of the organism (see e.g., Coppin & Sander, 2016). We will here focus on this last subjective component of emotion called “feeling” (e.g., Scherer, 2004), which specifcally refers to the affective experience. Moreover, we will focus on a very specifc type of emotion eliciting event: wine consumption. Several tools to measure the emotional responses evoked by wines have been developed. Feelings are usually measured with a list of terms referring to wine-elicited emotions developed for a specifc population. For instance, Ferrarini et al. (2010) developped a list of adjectives allowing a description of wine-evoked feelings in an Italian population. Mora, de Matos, Fern´ andez-Ruiz, Briz, and Chaya (2020) compared a conventional method (such as the one mentioned above) to develop a list of terms to express wine-elicited emotions to a rapid one in a Spanish population. Very interestingly for future work, both methods led to similar lists of terms, but the second method was more effcient time- and resource-wise. Similar works have been conducted in Spain (Calvo- Porrala, L´ evy-Mangin, & Ruiz-Vega, 2019), but also in the Netherlands and Portugal (Silva et al., 2016), and Australia (Danner et al., 2016). * Corresponding author at: University of Teacher Education, Avenue de Cour 33, 1014 Lausanne, Switzerland. E-mail addresses: geraldine.coppin@unidistance.ch (G. Coppin), pascale.deneulin@changins.ch (P. Deneulin). Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres https://doi.org/10.1016/j.foodres.2021.110192 Received 1 October 2020; Received in revised form 11 January 2021; Accepted 25 January 2021