Interest in and consumption of rosé wines has increased considerably worldwide in recent years. The allure of rosé is driven by its unique sensory profile and chemical composition, arrived at through certain vinification and viticultural practices. However, there is a lack of sensory descriptive analysis publications related to rosé. Therefore, insight into which production methods contribute to specific sensory qualities is needed. This study provides the first comprehensive interpretation of the relationships between the three most common rosé production techniques and their corresponding sensory properties. Two typical rosé cultivars, Syrah and Tempranillo, were used to make rosé wines using short maceration, saignée, or blending. Trained panelists used descriptive analysis and temporal dominance of sensation (TDS) to determine the sensory profiles of each wine. Effects of color perception on perceived attribute intensities were also explored. Chemical analysis was carried out on each wine and results were related to sensory data using multivariate analysis. There were clear sensory differences related to process method that could be related to pH and acidity differences in the wines.

Funding Support: Ray Rossi Endowment