 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

Testing the effectiveness of Cell-Wall material from grape pomace as fining agent for red wines

Lately several works highlighted the capacity of grape cell-wall material (CWM) to interact with proanthocyanidins (PA), indicating its potential use as fining agent for red wines.1–4 However, those studies were performed by using purified PAs and very high doses of CWM (almost ten-fold higher than those used in wine industry for other commercial fining agents). The present study focuses on the applicability of CWM from Cabernet sauvignon pomace as fining agent for red wines under real winery conditions. Grapes of cultivar Cabernet sauvignon were harvested at three different maturity levels
(unripe, mature, and overripe) and used for red winemaking. The pomace of such vinifications were used as source of CWM, and applied into red wines at two different concentrations: 0.2 g/L and 2.5 g/L.

Nitrogen requirements of table grape cultivars grown in the san Joaquin valley of California

Ground water in the interior valleys of California is contaminated with nitrates derived from agricultural activities, primarily the over-fertilization of crops.

Maturation of Agiorgitiko (Vitis vinifera) red wine on its wine lees: Impact on its phenolic composition

Maturation of wine on lees (often referred as sur lie) is a common practice applied by many winemakers around the world. In the past this method was applied mainly on white and/or sparkling wine production but recently also to red wine production. In our experiment, we matured red wine on wine lees of two origins: a) Light wine lees, collected after the completion of the alcoholic fermentation, b) Heavy lees, collected after the completion of the malolactic fermentation. The lees were free of off-odors and were added in the red wine in percentage 3% and 8%, simulating common winemaking addition. The maturation lasted in total six months and samples were collected for analysis after one, three and six months. During storage the lees were stirred.

The« Sigales’ method »

Le comportement de la vigne est étroitement lié aux propriétés hydriques des sols surtout dans leurs parties profondes.

Effect Of Grape Polysaccharides On The Volatile Composition Of Red Wines

Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeast strains widely used in the winemaking and finning of wines to improve their overall stability and sensory properties.