Rose wine volatile composition and the preferences of Chinese wine professionals

卷:202

Wang, Jiaming ; Capone, Dimitra L. ; Wilkinson, Kerry L. ; Jeffery, David W.

Univ Adelaide

关键词: Rose wine;    Chinese wine experts;    Blind tasting;    Aroma volatiles;    Quantitative analysis;    Network analysis;   

DOI  :  10.1016/j.foodchem.2016.02.042

学科分类：食品科学和技术

【 摘 要 】

Rose wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rose wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rose wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rose wine tastings comprising 23 rose wines from Australia, China and France in three major cities in China. According to the sensory results, a link between the preference, quality and expected retail price of the wines was observed, and assessors preferred wines with prominent red fruit, floral, confectionery and honey characters, and without developed attributes or too much sweetness. Basic wine chemical parameters and 47 volatile compounds, including 5 potent thiols, were determined. Correlations between chemical components, sensory attributes and preference/quality/expected price were visualised by network analysis, revealing relationships that are worthy of further investigation. (C) 2016 Elsevier Ltd. All rights reserved.