Data for: Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices
datasetposted on 27.10.2019 by Qian Janice Wang
Datasets usually provide raw data for analysis. This raw data often comes in spreadsheet form, but can be any collection of data, on which analysis can be performed.
In this study, we assess how wine colour – specifically the pink hue of rosé wines – can influence both the perceived aroma and flavour in a large sample of wine novices and experts. Participants (N=168) tasted three wines – a white wine (W), a rosé wine (R), and the same white wine dyed to match the rosé (R´) – and freely selected three aroma and three flavour descriptors from a list. They also rated wine liking, flavour intensity, and description difficulty for each wine.