, Sur le plan non-sensoriel, l'information sur un taux d'alcool modérément réduit (10,5 %) ne représente pas un frein à l

, Cette recherche a été menée dans le cadre du projet « VDQA » (Vins De Qualité à teneur réduite en Alcool) financé par le Programme National de Recherche en Alimentation et en nutrition humaine, 2006.

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A. Bingham, R. Hurling, and J. Et-stocks, Acquisition of liking for spinach products, Food Quality and Preference, vol.16, pp.461-469, 2005.

C. Vickers and Z. , Long-term acceptability and choice of teas differing in sweetness, Food Quality and Preference, vol.18, pp.963-974, 2007.

S. Cordelle, C. Lange, and P. Et-schlich, On the consistency of liking scores: insights from a study including 917 consumers from 10 to 80 years old, Food Quality and Preference, vol.15, pp.831-841, 2004.
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URL : https://hal.archives-ouvertes.fr/hal-02678503

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J. P. Laporte, Effet d'âge et effets de générations : Projections des comportements individuels de consommation de vin en France à l'horizon 2015., La consommation de vin en France -Enquête Viniflhor-Université Montpellier 2 -Vague, Série Cahier de recherche du CR2M, pp.3-2007, 2005.

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URL : https://hal.archives-ouvertes.fr/hal-02394965

J. Masson, P. Aurier, and F. Et-d'hauteville, Faut-il le dire ou le faire déguster ? Effet de l'information sensorielle et non-sensorielle sur la catégorisation d'un nouveau produit alimentaire, Actes du 25ème Congrès de l'Association Française de Marketing, vol.19, 2009.

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C. Porcherot and S. Et-issanchou, Dynamics of liking for flavoured crackers: Test of predictive value of a boredom test, Food Quality and Preference, vol.9, pp.1-2, 1998.
URL : https://hal.archives-ouvertes.fr/hal-02694973

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R. B. Zajonc and H. Et-markus, Affective and cognitive factors in preferences, Journal of Consumer Research, vol.9, pp.123-131, 1982.