Malaga DOP Wine Perception

We implemented a controlled, within-subjects sensory experiment to quantify how informational context shifts wine evaluations while holding tasters and products constant. The stimulus set comprised eight wines, five whites and three reds, from distinct wineries in Málaga. Seven wines belonged to the PDO (D.O.P.) Sierras de Málaga and one to PDO Málaga (Table 1). Selection prioritized heterogeneity in grape variety, geographic origin, and vinification style to represent the regional portfolio. Table 1 lists, for each wine, appellation, producer, style, variety(ies), vintage, alcohol by volume, and retail price collected as perceptual information. Tastings were conducted in a controlled environment consistent with sensory analysis guidance. The room provided uniform, neutral lighting; light, non-distracting surfaces; adequate ventilation; and strict control of extraneous odors (no food, cleaning products, or perfumes). All assessments used the Albariza tasting glass (Vicrila/Hostelvia), designed to optimize visual and aromatic evaluation. Water and plain breadsticks (piquitos) were provided for palate cleansing between samples, and participants were instructed not to converse during evaluation. Each participant assessed every wine under two sensory tasting contexts involving direct evaluation: (i) blind (no information) and (ii) label-informed (commercial label visible and type/typicity disclosed). In addition, price information was collected through separate perceptual questions but was not implemented as an independent sensory tasting condition involving aroma, color, and flavor ratings. Wines and tasting contexts were presented in randomized, counterbalanced orders across participants to minimize order, carryover, and learning effects. The session was organized in short flights with brief rests to limit fatigue; pours were standardized and service temperatures were appropriate to style. For each sample, tasters recorded ratings on three attributes—aroma, color, and flavor—using 5-point scales anchored at 1 = very low and 5 = very high. The design yields 720 individual sensory observations (45 tasters × 8 wines × 2 sensory contexts). As detailed in the Analysis section, subsequent data exploration included principal component analysis to examine latent sensory structure and clustering techniques to segment wines and tasters by response patterns.