*2.3. Sensory Procedure*

At the beginning of the tasting sessions, instructions were provided to each participant explaining the experimental procedures, including the proper operation and wearing of VR headsets, as well as information about how to fill out the paper ballots. After a brief explanation of the test procedures, participants who were willing to continue with the sensory test signed the consent form. The environments in this study included (1) traditional booths, (2) bright-restaurant (real environment illuminated with bright lights), (3) dark-restaurant (real environment illuminated with dimly lit candles), (4) bright-VR (VR restaurant illuminated with bright lights), and (5) dark-VR (VR restaurant illuminated with dimly lit candles) (Figure 1). In the VR sessions, participants were instructed to wear the VR headsets and taste the wine with the help of the instructor in the room. For the immersive (real) and traditional booth sessions, participants were seated in the tables and had the samples ready in front of them for tasting. Participants tasted two wine samples (using the same wine) in each session. The presentation of the samples was randomized, and a sequential monadic sample order was used within each participant. In the VR sessions, participants were instructed to take VR headsets off and start answering questions once they finished tasting. This process was repeated for each participant until the tasting of all samples was completed under each VR setting. In the immersive (real) and traditional booth sessions, participants were instructed to taste the wine samples from left to right and answer the questions in the paper ballots. In the paper ballots, participants were asked to rate the acceptability of the floral aroma, fruity aroma, sweetness, acidity, mouthfeel-body, astringency, aftertaste, and overall liking of the red wine sample using the nine-point hedonic scale (1 = disliked extremely, 5 = neither liked nor disliked, 9 = liked extremely). The intensities of floral aroma, sweetness, acidity, and astringency were evaluated using a 15 cm unstructured line scale. Sweetness, acidity, astringency, and body were also assessed using a just-about-right scale (JAR; for sweetness, acidity, and astringency: 1 = too little, 2 = just about right, 3 = too much; for body: 1 = light, 2 = medium, 3 = full). Purchase intent (question: "If this product is available on the market, will you buy it?") of the wine samples was evaluated using a binomial scale (1 = yes, 2 = no). No re-tasting of samples was allowed in the current experiment, and all the collected responses were memory-based.

To assess the emotional responses elicited by the wine tasting experience in the different environments, a check-all-that-apply (CATA) procedure was applied using a list of 33 emotional terms (adventurous, pleased, satisfied, pleasant, active, secure, affectionate, warm, calm, bored, energetic, disgusted, enthusiastic, worried, free, aggressive, friendly, daring, glad, eager, good, guilty, happy, polite, interested, steady, joyful, understanding, loving, wild, merry, nostalgic, and peaceful).

These emotion terms were pre-selected from a list containing 48 emotional terms obtained from previous studies [27,28] to cover two-dimensional affective spaces (valence and arousal), according to Bradley and Lang [29]. Participants used water and unsalted crackers to cleanse their palate in between wine samples.

*Foods* **2020**, *9*, x FOR PEER REVIEW 5 of 17

**Figure 1.** Experimental settings 1 for the sensory evaluation of the wine. 1 (**a**) Traditional sensory booths; (**b**) VR set‐up; (**c**) bright restaurant VR environment; (**d**) dark restaurant VR environment; (**e**) bright real restaurant environment; and (**f**) dark real restaurant environment. **Figure 1.** Experimental settings 1 for the sensory evaluation of the wine. 1 (**a**) Traditional sensory booths; (**b**) VR set-up; (**c**) bright restaurant VR environment; (**d**) dark restaurant VR environment; (**e**) bright real restaurant environment; and (**f**) dark real restaurant environment.
