Data for: Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices

Description

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.

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