{"id":94,"date":"2026-09-22T20:16:26","date_gmt":"2026-09-22T18:16:26","guid":{"rendered":"https:\/\/www.enomatch.com\/?page_id=94"},"modified":"2026-10-28T13:38:05","modified_gmt":"2026-10-28T12:38:05","slug":"home","status":"publish","type":"page","link":"https:\/\/www.enomatch.com\/en\/","title":{"rendered":"Home"},"content":{"rendered":"\t\t
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Can a short test predict
the wines you prefer?<\/span><\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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ENOMATCH \u00b7 WINE PREFERENCE PREDICTION METHOD<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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EnoMatch explores the relationship between your everyday taste preferences and the sensory characteristics of the wines you enjoy. We are developing a study to assess how well the method predicts preferences, and where its limits lie.<\/p>\n

Take the questionnaire to discover your Enotype and contribute to the preliminary phase of the project.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tTake the Test<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tExplore the Study<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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One method. Three indices.<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The EnoMatch Method brings together a consumer score, a wine score and a measure of how closely they match.<\/p>\n

\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n
Index<\/th>\nWhat it represents<\/th>\n<\/tr>\n<\/thead>\n
ENOTYPE \u00b7 Consumer Sensory Index<\/strong><\/td>\nYour score calculated from a 20-question test, on two scales from 0 to 100: S (Structure) & B (Balance).<\/td>\n<\/tr>\n
WINETYPE \u00b7 Wine Sensory Index<\/strong><\/td>\nA wine\u2019s S & B scores, calculated from alcohol content, tannicity, acidity, CO\u2082 pressure and sugar concentration. They also range from 0 to 100.<\/td>\n<\/tr>\n
AFFINITY \u00b7 Matching Index<\/strong><\/td>\nThe numerical closeness of your Enotype to a wine\u2019s Winetype, expressed as a percentage.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

The questionnaire focuses on preferences and experiences with flavors and sensations in the mouth. It does not assign personality traits. The aim is to support wine choice, not to rank people\u2019s palates or knowledge.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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How does EnoMatch work?<\/span><\/h1>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tThe consumer’s two coordinates are calculated from indices derived from the questionnaire:\n
\\[S_E=0.30\\,TN_E+0.70\\,AL_E\\]<\/div>\n
\\[B_E=30+0.70\\,AC_E-0.30\\,SW_E\\]<\/div>\nTN<\/strong> reflects estimated preferences related to tannic sensations; AL<\/strong>, to alcoholic sensation; AC<\/strong>, to acidity; and SW<\/strong>, to sweetness. These indices come from questionnaire answers, not physiological measurements.\n\nWe compare the Enotype and Winetype using a weighted distance:\n
\\[d=\\sqrt{0.60\\,(S_E-S_W)^2+0.40\\,(B_E-B_W)^2}\\]\n\\[\\mathrm{Affinity}=100-d\\]<\/div>\nBoth profiles use the S and B axes, but Balance is calculated differently for wine and consumers. We are evaluating how useful this proximity is for anticipating real wine preferences.\n\nLearn about the method and study design<\/a>\n\n<\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Two scales & five profiles <\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The two S\/B values place each Enotype and Winetype on a map.
Four outer zones represent combinations of structure and balance, while Neutral<\/strong> occupies the central square.<\/p>\n

Light<\/h3>\n

Lighter structure and a tendency towards fresher, more tart sensations.<\/p>\n

Bold<\/h3>\n

Greater structure and a preference for more pronounced acidity.<\/p>\n

Smooth<\/h3>\n

Lighter structure and a gentler balance, less oriented towards acidity.<\/p>\n

Rich<\/h3>\n

Greater structure and a gentler balance, less oriented towards acidity.<\/p>\n

Neutral<\/h3>\n

Intermediate structure and balance.<\/p>


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These are model categories, not grades of quality, expertise or wine knowledge. No profile is better than another.<\/em><\/p>\n<\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n The Five EnoMatch Profiles\n <\/h2>\n

\n Enotype & Winetype \u00b7 Structure \/ Balance Map\n <\/p>\n <\/div>\n\n \n\n \n \n\n \n \n \n \n \n\n \n \n \n \n \n \n <\/g>\n\n \n \n \n \n <\/g>\n\n \n \n\n \n \n\n LIGHT<\/text>\n Lighter structure<\/text>\n More acidic<\/text>\n\n BOLD<\/text>\n Greater structure<\/text>\n More acidic<\/text>\n\n SMOOTH<\/text>\n Lighter structure<\/text>\n Mellow balance<\/text>\n\n RICH<\/text>\n Greater structure<\/text>\n Mellow balance<\/text>\n\n <\/g>\n\n \n \n NEUTRAL<\/text>\n Intermediate<\/text>\n structure & balance<\/text>\n S 35\u201365 \u00b7 B 35\u201365<\/text>\n <\/g>\n\n \n \n\n \n \n 0<\/text>\n 25<\/text>\n 50<\/text>\n 75<\/text>\n 100<\/text>\n <\/g>\n\n \n \n 0<\/text>\n 25<\/text>\n 50<\/text>\n 75<\/text>\n 100<\/text>\n <\/g>\n\n \n \n Structure (S)\n <\/text>\n\n \n \n Light-bodied\n <\/text>\n \n Strong-bodied\n <\/text>\n\n \n \n Balance (B)\n <\/text>\n\n \n \n Tart\n <\/text>\n\n \n Sweet\n <\/text>\n\n \n \n Profiles are descriptive, not wine-quality ratings.\n <\/text>\n\n <\/svg>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t

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We want to find out whether the questionnaire score is associated with the styles of wine people say they prefer and, in a later phase, with the wines they select in a blind tasting.<\/p>

The online phase gathers questionnaire responses and a separate statement of wine preference. The planned tasting will compare the model\u2019s predictions with participants\u2019 ratings and choices, without showing the wine\u2019s brand or price.<\/p>

Our question is not whether two numbers can be made to look similar. It is whether the method provides useful information beyond a non-personalized recommendation.<\/p>

Read about the model and study design<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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