Show simple item record

dc.contributor.authorFrost, Ram
dc.contributor.authorQuiñones, Ileana
dc.contributor.authorVeldhuizen, Maria
dc.contributor.authorAlava, José Iñaki
dc.contributor.authorSmall, Dana
dc.contributor.authorCarreiras Valiña, Manuel Francisco
dc.date.accessioned2016-05-03T10:57:12Z
dc.date.available2016-05-03T10:57:12Z
dc.date.issued2015-03-18
dc.identifier.citationPlos One 10(3) : (2015) // Article ID e0119220es
dc.identifier.issn1932-6203
dc.identifier.urihttp://hdl.handle.net/10810/18146
dc.description.abstractOver the last few decades, wine makers have been producing wines with a higher alcohol content, assuming that they are more appreciated by consumers. To test this hypothesis, we used functional magnetic imaging to compare reactions of human subjects to different types of wine, focusing on brain regions critical for flavor processing and food reward. Participants were presented with carefully matched pairs of high- and low- alcohol content red wines, without informing them of any of the wine attributes. Contrary to expectation, significantly greater activation was found for low- alcohol than for high- alcohol content wines in brain regions that are sensitive to taste intensity, including the insula as well as the cerebellum. Wines were closely matched for all physical attributes except for alcohol content, thus we interpret the preferential response to the low- alcohol content wines as arising from top-down modulation due to the low alcohol content wines inducing greater attentional exploration of aromas and flavours. The findings raise intriguing possibilities for objectively testing hypotheses regarding methods of producing a highly complex product such as wine.es
dc.language.isoenges
dc.publisherPublic Library Sciencees
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.subjectneural representationses
dc.subjectactivationes
dc.subjectacquisitiones
dc.subjectintensityes
dc.subjectattentiones
dc.subjectcortexes
dc.subjecttastees
dc.titleWhat Can the Brain Teach Us about Winemaking? An fMRI Study of Alcohol Level Preferenceses
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2015 Frost et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are creditedes
dc.relation.publisherversionhttp://journals.plos.org/plosone/article?id=10.1371/journal.pone.0119220#abstract0es
dc.identifier.doi10.1371/journal.pone.0119220
dc.departamentoesLingüística y estudios vascoses_ES
dc.departamentoeuHizkuntzalaritza eta euskal ikasketakes_ES
dc.subject.categoriaAGRICULTURAL AND BIOLOGICAL SCIENCES
dc.subject.categoriaBIOCHEMISTRY AND MOLECULAR BIOLOGY
dc.subject.categoriaMEDICINE


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record