Pascale Deneulin

Pascale Deneulin is an Associate Professor in Sensory Analysis and Consumer Sciences at the School of Viticulture and Oenology, part of Western Switzerland University of Applied Sciences (HES-SO). Based at the Changins campus in Nyon, Switzerland, she specializes in the intersection of wine science, consumer behavior, and sustainable development, with expertise in sensory analysis and statistical methods. Her work bridges scientific research with practical applications for the wine industry, helping producers understand and respond to consumer needs while addressing environmental challenges.

• BSc HES-SO in Viticulture and Oenology - Changins - High School of Viticulture and Oenology

Professor Deneulin's research focuses on sensory evaluation methodologies, consumer behavior analysis, and sustainable practices in viticulture and oenology. She has conducted extensive studies on Swiss consumer preferences for traditional wines like Chasselas, the impact of sustainable packaging on $$\text{CO}_2$$ emissions, and the development of automated systems for analyzing consumer tasting comments. Her work often examines how environmental sustainability intersects with consumer perception and acceptance of wine products.

Her recent publications reveal a strong emphasis on sustainability challenges in the wine industry, particularly regarding packaging solutions and consumer acceptance of innovative practices. She has systematically investigated Swiss consumer preferences across multiple dimensions including sweetness levels, closure types, and sensory characteristics of traditional Swiss wines. Her research on automating the analysis of consumer tasting comments represents a significant methodological innovation at the intersection of sensory science and natural language processing.

• Current project: 'Intégration des cépages tolérants dans la gamme des vins suisses' (2019-2021), funded by Swiss Federal Office for Agriculture (258,900 CHF)
• Recent completed projects include studies on bulk wine sales, Chasselas consumer preferences, and automation of tasting comment analysis
• Regularly collaborates with researchers across HES-SO institutions, Weinbauzentrum Wädenswil, Agridea Lausanne, and Agroscope Nyon

Professor Deneulin is actively involved in developing sensory evaluation protocols for regional products seeking Protected Geographical Indication status, including Bérudge eaux-de-vie and Absinthe from Val-de-Travers. Her research has practical applications for wine producers seeking to understand consumer preferences and improve their market positioning while addressing sustainability challenges in the wine value chain.