Yang Yi, Ye Zhijing, Araujo Leandro D, Rutan Tanya, Deed Rebecca C, Kilmartin Paul A
Wine Science Programme, School of Chemical Sciences, The University of Auckland | Waipapa Taumata Rau, 23 Symonds Street, Auckland 1010, New Zealand.
School of Viticulture and Wine Science, The Eastern Institute of Technology | Te Aho A Māui, 501 Gloucester Street, Napier 4112, New Zealand.
Data Brief. 2025 May 10;60:111638. doi: 10.1016/j.dib.2025.111638. eCollection 2025 Jun.
This dataset provides a comprehensive sensory and pricing analysis of 116 commercial New Zealand Pinot Noir wines from Central Otago, Marlborough, and Martinborough. Sensory data were collected on key quality parameters, including detailed mouthfeel and aroma attributes, evaluated by an expert sensory panel of experienced winemakers (n=10). Additionally, the dataset includes actual retail prices and experts' expected prices, providing insights into the perceived value and sensory-driven valuation of these wines. The dataset is structured to facilitate comparative studies on regional Pinot Noir sensory characteristics, supporting exploration into wine quality perception and regional influences on sensory profiles. Its reproducibility makes it a valuable resource for researchers investigating wine sensory quality, the impact of terroir, and consumer valuation in the context of New Zealand Pinot Noir.
该数据集提供了对来自中奥塔哥、马尔堡和马丁堡的116款新西兰黑皮诺商业葡萄酒的全面感官和价格分析。感官数据是关于关键质量参数收集的，包括由经验丰富的酿酒师组成的专家感官小组（n = 10）评估的详细口感和香气属性。此外，该数据集包括实际零售价和专家预期价格，有助于深入了解这些葡萄酒的感知价值和感官驱动的估值。该数据集的结构便于对不同地区黑皮诺的感官特征进行比较研究，支持对葡萄酒质量感知以及风土对感官特征的影响的探索。其可重复性使其成为研究人员在新西兰黑皮诺背景下研究葡萄酒感官质量、风土影响和消费者估值的宝贵资源。
