 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

Caratterizzazione varietale della CV. Vranac del Montenegro: primi risultati

Questo studio ha permesso di raccogliere alcune informazioni sul profilo chimico della cultivar Vranac coltivata in Montenegro. L’uva ha mostrato di raggiungere un buon accumulo zuccherino

Physical-chemical and sensory characterization of wine made with the cultivar syrah produced in a double pruning system

In recent years, the consumption of fine wines in Brazil has increased significantly, a phenomenon that is also reflected in the expansion of production to new regions. In the brazilian southeast for example, the so-called “winter wines” are being produced, through management in two cycles, one of formation and one of production, with two prunings and one harvest per year, a technique known as double pruning, with vineyards established at altitudes close to or above 1,000 m above sea level.

Spiders in vineyards show varying effects of inter-row management and the surrounding landscape

In vineyards, management and the surrounding landscape can have different effects on spiders. In temperate regions management (organic vs. conventional) may have less strong effects than for other crops.

Unveiling the fungal diversity of Falanghina grapes and the role of autochthonous Saccharomyces and non-Saccharomyces yeasts in wine fermentation

Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.

Terroir, sol et sous-sol : principes de modélisation spatiale de quelques paramètres physiques caractérisant le substrat altéré dans les régions viticoles établies sur socle ancien

For several years, the development of computer resources, and in particular of Geographic Information Systems, have allowed the emergence of a new approach to the analysis and characterization of wine-growing areas (Morlat, 1989; Laville, 1990). These methods, which make it possible to identify homogeneous areas or units of terroir, are based on crossing, statistical analysis (in particular Principal Component Analysis: PCA) and the integration of parameters describing the natural environment in which develop the vine.