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Food Chem

Title:		Rose wine volatile composition and the preferences of Chinese wine professionals
Author(s):		Wang J; Capone DL; Wilkinson KL; Jeffery DW;
Address:		"School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia. The Australian Wine Research Institute (AWRI), PO Box 197, Glen Osmond, South Australia 5064, Australia. 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"
Journal Title:		Food Chem
Year:		2016
Volume:		20160211
Issue:
Page Number:		507 - 517
DOI:		10.1016/j.foodchem.2016.02.042
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Adult China Choice Behavior Female Humans Male Middle Aged Taste Wine/*analysis 2-Phenylethanol (PubChem CID: 6054) 3-Mercaptohexan-1-ol (PubChem CID: 521348) 3-Mercaptohexyl acetate (PubChem CID: 518810) Aroma volatiles Benzyl mercaptan (PubChem CID: 750;
Notes:		"MedlineWang, Jiaming Capone, Dimitra L Wilkinson, Kerry L Jeffery, David W eng Research Support, Non-U.S. Gov't England 2016/02/28 Food Chem. 2016 Jul 1; 202:507-17. doi: 10.1016/j.foodchem.2016.02.042. Epub 2016 Feb 11"