 IVES 9 IVES Conference Series 9 Chinese localization of wine aroma descriptors

Chinese localization of wine aroma descriptors

Abstract

Wine aroma descriptors are important tools for wine evaluation. The present well-known wine aroma descriptor system was created and based on Western culture, which makes difficult for Chinese consumers to recognize and learn wine.

AIM: The aim of this study was to update the wine aroma descriptor system for Chinese.

Methods: Fifty-four wine aroma descriptors of ‘Le nez du vin’ was used as substitution candidates. Firstly, a survey on unfamiliar aromas was distributed to 150 untrained Chinese wine consumers. Twenty attributors, such as blackcurrent buds, quince, linden, were selected as the most 17 unfamiliar. Then, a descriptive analysis was performed by trained tasting panel to substitute the targeted twenty aromas perfume. Furthermore, reference standards were looked and new le nez du vin were made. Finally, a substitution analysis was performed to replace the unknown wine aroma to the Chinese local aromas.

Results: The results showed that three unfamiliar descriptors stayed as it was. Four attributors were failed to find the suitable substitutions. Thirteen terms were replaced by Chinese local aroma attributors.

Conclusions:

These results confirmed that the on-going wine descriptors urgently need to be updated for Chinese consumers. A local wine aroma wheel was built and it is more convenient for Chinese to learn and communicate.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Wen Ma, Gang JIN, Lingsheng WEI, Xi LV, Laichao XU

School of Food & Wine, Ningxia University, P. R. China,

Contact the author

Keywords

wine, aroma descriptor, china, sensory analysis

Citation

The impact of ethyl esters, monoterpenes and volatile thiols to the perception of tropical fruit aromas in white wines

Many varietal white wines have aroma qualities that incorporate various tropical fruit aromas. These tropical fruit aromas are found to be considered positive qualities of the wines with consumers having positive emotional responses [1].

The chain of effects between sunburn necroses and rot infestation in the context of climate change

Climate change will increasingly challenge future viticulture due to long-enduring and extreme weather conditions, jeopardizing yield and wine quality in various ways.

“Gheo” per la vitivinicoltura: un progetto per la produzione dl vini dl alta qualità

Il settore primario, ed in particolare quello agricolo, sta attraversando un periodo particolarmente delicato. Sia gli aspetti della produzione che quelli della commercializzazione vengono infatti messi in discussione da nuovi indirizzi economici e tecnologici.

Oenological potential of indigenous greek grape varieties and their clones

Vine clone selection aims at the survival of clones with particularly desireable attributes for the production of high quality wines. The purpose of this research was to study the enological potential of the clones of Greek indigenous grape varieties over two vintages, 2018 and 2019.
METHODS: Two clones of the white grape varieties Moschofilero (E26 and E27), Assyrtiko (E11 and 16), Roditis (25E16 and 02E1E21) and two clones of the red grape varieties Xinomavro (19 and E2E30) and Agiorgitiko (03E40 and 41E47) were vinified under the same protocol for the white wines and common for the red wines in 2018 and 2019. The resulting products were studied for several enological parameters such as alcohol content, volatile acidity, pH, total phenolics, anthocyanins and tannins for the red wines, as well as browning tests for the white wines. The aroma profile of these ten samples was investigated through sensory analysis with intensity rating of individual attributes on a five-point scale by a trained panel.

Sustainable strategies for the management and valorization of wine lees

Wine lees represent an abundant yet largely undervalorised by-product of the winemaking industry.