Develop an Appropriate Mandarin Sensorial Profile of Wine Made in Burgundy, France

摘要

The objective of this study is to develop an appropriate mandarin sensorial profile of red wine for Taiwan’s wine dealers/consumers by using descriptive method and TI technique. Twelve subjects from Kaohsiung Hospitality College students with previous experience evaluating red wine were pre-selected on basis of interest, availability and ability to articulate. Subjects were trained to evaluate three different production-year red wine from Burgundy, France. The appropriate Mandarin Terms to describe the aroma, flavor and mouth-feeling of red wine were developed by subjects. After further exposure to the wine samples, a basic aroma, flavor and mouth-feeling sensorial profiles of red wine (Burgundy) were determined. The sensory retention of mouth-feel in “bitter” and “astringent” perceptions was also determined by Time-Intensity (TI) technique.