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Effets d’une information non-sensorielle sur la qualité perçue, le cas du vin à faible teneur en alcool

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Figure

Figure  1:  Adapted  representation  of  the  theories  of  assimilation  and  contrast  (Anderson, 1973)
Diagram 1:  Summary of the experimental protocol.
Table 1 : comparing blind evaluation of standard vs. low  alcohol wines     mean  s.d  t  p value  white    0.365  3.307  0.943  0.349  rosé    0.493  3.371  1.241  0.219  red    0.466  3.107  1.264  0.210
Table 5: an analysis of the assimilation/contrast effects of the information on alcohol content  Wines :   (expected –  experienced)  (perceived –  experienced)  (expected – perceived)
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