Chinese localization of wine aroma descriptors

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.

Authors: Wen Ma – School of Food & Wine, Ningxia University, P. R. China,Gang JIN, Lingsheng WEI, Xi LV, Laichao XU School of Food & Wine, Ningxia University, P. R. China 


Keywords: wine, aroma descriptor, china, sensory analysis

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