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.
raw data (annotated compounds, composite mass spectra, retention time & abundance) regarding phenolic compounds identified following cooking and fermentation by lactic acid bacteria on quinoa and buckwheat seeds
Data accompanied with the paper "The regulation mechanisms of soluble starch and glycerol for production of azaphilone pigments in Monascus purpureus FAFU618 as revealed by comparative proteomic and transcriptional analyses"
The proteomic data is generated using MALDI-TOF/TOF MS analysis and Mascot software by Sangon Biotech (Shanghai) Co., Ltd. that identifies 30 different proteins between SSG and GCG.
The data consists of :
The raw data is generated using UPLC-QTOF/MS (Waters) that identifies 11 different Monascus pigments between SSG and GCG.