title: Rosé wine volatile composition and the preferences of Chinese wine professionals.
abstract: Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rosé wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rosé wine tastings comprising 23 rosé 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.
authors.affiliation: School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia.
authors.forename: Jiaming
authors.initials: J
authors.lastname: Wang
authors.affiliation: The Australian Wine Research Institute (AWRI), PO Box 197, Glen Osmond, South Australia 5064, Australia.
authors.forename: Dimitra L
authors.initials: DL
authors.lastname: Capone
authors.affiliation: School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia.
authors.forename: Kerry L
authors.initials: KL
authors.lastname: Wilkinson
authors.affiliation: School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia. Electronic address: david.jeffery@adelaide.edu.au.
authors.forename: David W
authors.initials: DW
authors.lastname: Jeffery
mesh_terms: D000328:Adult; D002681:China; D002755:Choice Behavior; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D013649:Taste; D014920:Wine / Q000032:analysis*
keywords: 2-Phenylethanol (PubChem CID: 6054); 3-Mercaptohexan-1-ol (PubChem CID: 521348); 3-Mercaptohexyl acetate (PubChem CID: 518810); Aroma volatiles; Benzyl mercaptan (PubChem CID: 7509); Blind tasting; Chinese wine experts; Diethyl succinate (PubChem CID: 31249); Ethyl dodecanoate (PubChem CID: 7800); Furfural (PubChem CID: 7362); Furfurylthiol (PubChem CID: 7363); Isoamyl acetate (PubChem CID: 31276); Network analysis; Quantitative analysis; Rosé wine; β-Damascenone (PubChem CID: 5366074)