S. Afr, J. Enol. Vitic, vol.39, issue.2, 2018.

M. Bécue-bertaut and S. Lê, Analysis of multilingual labelled sorting tasks: Application to a cross-cultural study in wine industry, J. Sens. Stud, vol.26, pp.299-310, 2011.

I. Bester, Classifying South African Chenin Blanc wine styles, p.7602, 2011.

A. Botonaki and E. Tsakiridou, Consumer response evaluation of a Greek quality wine. Acta Agricola Scandinavia, Section C, Food Economics, vol.1, pp.91-98, 2004.

L. Bredahl, K. G. Grunert, and C. Fertin, Relating consumer perceptions of pork quality to physical product characteristics, Food Qual. Prefer, vol.9, pp.273-281, 1998.

E. Campo, B. V. Do, V. Ferreira, and D. Valentin, Aroma properties of young Spanish monovarietal white wines: A study using sorting task, list of terms and frequency of citation, Austr. J. Grape Wine Res, vol.14, pp.104-115, 2008.

R. Cartier, A. Rytz, A. Lecomte, F. Poblete, J. Krystlik et al., Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map, Food Qual. Prefer, vol.17, pp.562-571, 2006.

S. Charters and S. Pettigrew, The dimensions of wine quality, Food Qual. Prefer, vol.18, pp.997-1007, 2007.

S. Chollet and D. Valentin, Le degré d'expertise a-t-il une influence sur la perception olfactive? Quelques éléments de response dans le domaine du vin. L'Année Psychologique, vol.100, pp.11-36, 2000.

S. Chollet, M. Lelièvre, H. Abdi, and D. Valentin, Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask, Food Qual. Prefer, vol.22, pp.507-520, 2011.
URL : https://hal.archives-ouvertes.fr/hal-02180592

P. Faye, D. Brémaud, D. Durand-daubin, P. Courcoux, A. Giboreau et al., Perceptive free sorting and verbalization tasks with naive subjects: an alternative to descriptive mappings, Food Qual. Prefer, vol.15, pp.781-791, 2004.

C. Honoré-chedozeau, M. Lelièvre-desmas, J. Ballester, S. Chollet, and D. Valentin, Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines, Food Qual. Prefer, vol.57, pp.17-31, 2017.

K. A. Lattey, B. R. Bramley, and I. L. Francis, Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines, Austr. J. Grape & Wine Sci, vol.16, pp.189-202, 2009.

H. T. Lawless and H. Heymann, Sensory evaluation of food. Principles and Practices, 2010.

M. Lelièvre, S. Chollet, H. Abdi, and D. Valentin, What is the validity of the sorting task for describing beers? A study using trained and untrained assessors, Food Qual. Prefer, vol.19, pp.697-703, 2008.

M. Lelièvre, S. Chollet, H. Abdi, and D. Valentin, Beer-trained and untrained assessors rely more on vision than on taste when they categorize beers, Chemosens. Percept, vol.2, pp.143-153, 2009.

M. Lelièvre-desmas, D. Valentin, and S. Chollet, Pivot profile method: What is the influence of the pivot and product space?, Food Qual. Prefer, vol.61, pp.6-14, 2017.

L. P. Mccloskey, M. Sylvan, and S. P. Arrhenius, Descriptive analysis for wine quality experts determining appellations by Chardonnay wine aroma, J. Sens. Stud, vol.11, pp.49-67, 1996.

H. J. Mcfie and D. M. Thomson, Preference mapping and multidimensional scaling, Sensory Analysis of Foods, pp.381-409, 1988.

U. Neisser, Concepts and conceptual developments: ecological factors and intellectual factors in catergorization, 1987.

J. Pagès, Recueil direct de distances sensorielles: application à l'évaluation de dix vins blancs de Val de Loire, Science des Aliments, vol.23, pp.679-888, 2003.

J. Pagès, Collection and analysis of perceived product inter-distances using multiple factor analysis: application to the study of 10 white wines from the Loire Valley, Food Qual. Prefer, vol.16, pp.642-664, 2005.

W. V. Parr, J. A. Green, and K. G. White, Wine judging, context and New Zealand Sauvignon Blanc Évaluation de vins, contexte et Sauvignon Blanc Néo-Zélandais, Eur. Rev. Appl. Psychol, vol.56, pp.231-238, 2006.

W. V. Parr, J. A. Green, K. G. White, and R. R. Sherlock, The distinctive flavour of New Zealand Sauvignon Blanc: Sensory characterisation by wine professionals, Food Qual. Prefer, vol.18, pp.849-861, 2007.

W. V. Parr, J. Ballester, D. Peyron, C. Grose, and D. Valentin, Perceived minerality in Sauvignon wines: Influence of culture and perception mode, Food Qual. Prefer, vol.41, pp.121-132, 2015.
URL : https://hal.archives-ouvertes.fr/hal-01233900

L. Perrin and J. Pagès, Construction of a product space for from the Ultra-flash profiling method: application to ten red wines from the Loire Valley, J. Sens. Stud, vol.24, pp.372-395, 2009.

L. Perrin, R. Symoneaux, I. Maître, C. Asselin, F. Jourjon et al., Comparison of three sensory methods for use with the Napping® procedure: case of ten wines from the Loire Valley, Food Qual. Prefer, vol.19, pp.1-11, 2008.
URL : https://hal.archives-ouvertes.fr/hal-00466977

P. Piombino, S. Nicklaus, Y. Fur, . Le, L. Moio et al., Selection of products presenting given flavor characteristics: an application to wine, Am. J. Enol. Vitic, vol.55, pp.27-34, 2004.

E. Rosch, Natural categories, Cognitive Psychol, vol.7, pp.328-350, 1973.

M. Sáenz-navajas, J. Avizcuri, J. Ballester, P. Fernandez-zurbano, V. Ferreira et al., Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality, vol.60, pp.400-411, 2015.

M. Sáenz-navajas, J. Miguel, J. Federico, V. Ferreira, P. Fernández-zurbano et al., Understanding quality judgements of red wines by experts: Effect of evaluation condition, Food Qual. Prefer, vol.48, pp.216-227, 2016.

M. Sáenz-navajas, J. Ballester, C. Pecher, D. Peyron, and D. Valentin, Sensory drivers of intrinsic quality of red wines: Effect of cultures and level of expertise, Food Res. Int, vol.54, pp.1506-1518, 2013.

H. Stone and J. Sidel, Sensory Evaluation Practices, 2004.

B. Thuillier, D. Valentin, R. Marchal, and C. Dacremont, Pivot© profile: A new descriptive method based on free description, Food Qual. Prefer, vol.42, pp.66-77, 2015.
URL : https://hal.archives-ouvertes.fr/hal-01218263

L. Torri, C. Dinnella, A. Recchia, T. Naes, H. Tuorila et al., Projective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors, Food Qual. Prefer, vol.29, pp.6-15, 2013.

D. Valentin, S. Chollet, M. Lelièvre, and H. Abdi, Quick and dirty but still pretty good: A review of new descriptive methods in food science, Int. J. Food Sci. Tech, vol.47, pp.1563-1578, 2012.
URL : https://hal.archives-ouvertes.fr/hal-00723390

D. Valentin, W. V. Parr, D. Peyron, C. Grose, and J. Ballester, Colour as a driver of Pinot Noir wine quality judgments: An investigation involving French and New Zealand wine professionals, Food Qual. Prefer, vol.48, pp.251-261, 2016.
URL : https://hal.archives-ouvertes.fr/hal-01257191

S. Afr, J. Enol. Vitic, vol.39, issue.2, 2018.

E. Van-kleef, H. C. Van-trijp, and P. Luning, Internal versus external preference analysis: An exploratory study on end-user evaluation, Food Qual. Prefer, vol.17, pp.387-399, 2006.

P. Varela and G. Ares, Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization, Food Res. Int, vol.48, pp.893-908, 2012.

A. J. Verdú-jover, F. J. Lloréns-montes, M. Fuentes-fuentes, and M. , Measuring perceptions of quality in food products: the case of red wine, Food Qual. Prefer, vol.15, pp.453-469, 2004.

V. A. Ziethalm, L. L. Berry, and A. Parasuraman, Communication and control processes in the delivery of service quality, J. Mark, vol.52, pp.35-48, 1988.