A South African team of neuromarketers and neuroscientists have announced the launch of the world’s first ever NeuroWine, a wine that was developed by taking the tools and technologies that are traditionally used in neuroscience and applying them to the art of the wine-making process.
Neural Sense, a local neuromarketing consultancy, partnered with Pieter Walser, a Cape wine maker from the BLANKBottle label, and using neuroscience and biometric technologies, tested 21 different white wine and 20 different red wine varietals from a number of different vineyards across the country. They assessed Walser’s emotional and cognitive responses to each taste testing experience to create the world’s first NeuroWine (one bottle of Red and one White).
Dr David Rosenstein from Neural Sense, explains, “One of the pieces of technology we used – known as electroencephalography or EEG – is a device which fits around the head and picks up the electrical activity on the surface of one’s scalp. It looks at how the brain is functioning and the associated brain waves, which in turn tells us various things about brain activity.”
“Back in our laboratory,” Dr Rosenstein continues; “we built a model of Walser’s brain activity with Dr Lester Ryan John and together with the other biometric data we were able to uncover his unconscious responses to the wine tasting experience. This model enabled us to determine what were the best performing aspects of the various varietals he was tasting and identify the top wine varietals that his unconscious appealed to, together with his subjective reporting, to form the NeuroWine blends as our ultimate goal.”
Walser admits that he sometimes struggles to make his blends due to his own preconceptions of what the wine should taste like given his knowledge of the vineyards from which the grapes are sourced. Walser explains, “I make about a total combination of 27 different varietals and I own no land, but I rent vineyards all over the Western Cape. I look at soil, climate and topography, and then I look at whatever grows best at each specific site.
Walser adds, “The day I pick them, I taste the grapes and I decide more or less what the wine’s going to be like, but it then goes through different phases during the winemaking process so by the time I need to bottle – which is fairly soon – I can become confused. However, this neuromarketing approach has allowed my subconscious, and not my conscious, to do the talking.”
Mark Drummond from Neural Sense adds, “Our job as neuroscientists and neuromarketers is to build an understanding of how people experience things and that could be the taste of a wine or it could even be the experience of looking at a wine label or bottle shape. Using neuromarketing techniques and technologies we are able to explore the subconscious and the underlying emotional drivers that drive decision making. This allows us to see into the hearts and minds of consumers, or winemakers in this case, giving us new insight into their experiences which can then be optimized.”
NeuroWine will be launched in May 2016 and will be available through Woolworths as both a red and a white wine varietal.