Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept

• Body was perceived as a multimodal term rather than viscosity characteristic. Consumers indicated flavour the major contributor to wine and beer body. Conceptually texture contributed more substantially body perception in beer. Ethanol had stronger relationship with for beer, according consumers. Aroma appearance influenced consumer expectations perception. is key sensory characteristic beverage acceptability, drinkability an important consideration when making purchase decision. Evidence suggests that consumers perceive low-alcohol beverages lacking Despite significance of body, little known about consumer's understanding term. This paper employed qualitative approach gain insights into regular consumers' UK. Focus group (FG) Free Choice Description (FCD) techniques helped explore frequent (n = 90). In contrast most research within alcoholic which has focused on one-dimensional component, this identified other characteristics compositional factors both were contribute from perspective. It evident present exploratory study constituted several modalities, including flavour, mouthfeel aroma. Other essential included overall quality. also demonstrated specific flavours, dark fruit (blackberry, cherry, plum), citrus tropical Maillard reaction cereal, well barrel-age flavours (chocolate, coffee, caramel, smoke, grain, oak, roasted malt) Mouthfeel attributes, such velvety, smooth, creamy, be responsible wine. Overall, findings are compared across types provide direction researchers new-product developers contributing