*2.1. Participants*

The research protocol for this study was listed as a minimal risk with the ethics approval 1543704.2 obtained in February 2017 by the Human Ethics Advisory Group (HEAG) of the Faculty of Veterinary and Agricultural Science at The University of Melbourne, Australia. A total of *N* = 53 participants (12 males and 41 females) with ages of 35 ± 10 years old were recruited from a pool of students and staff belonging to The University of Melbourne to participate in this study. A power analysis was performed to verify that the number of participants (*N*) used in the present study was adequate (*Power* = 0.93). All participants were untrained and reportedly not allergic to any food product. Participants who consumed wine products at least once per month were pre-selected for the sensory sessions. All participants were asked to sign a consent form approved by the Human Ethics Advisory Group (The University of Melbourne) before tasting the wine. Sensory sessions were held at the sensory laboratory facilities of The University of Melbourne, Australia, which is composed of 20 sensory booths and focus group rooms. Five sensory sessions (traditional booths, bright-restaurant, dark-restaurant, bright-VR, and dark-VR) were conducted on five different days. The order of the sessions was randomized within each participant. The duration of one sensory session was approximately 20 to 30 min for each participant. At the end of all five sessions, participants were rewarded with a \$10 gift card.
