Contribution of edible flowers on the aroma profile of dealcoholized pinot noir rose wine

The study examined the use of aqueous extracts of rose, peach and lily flowers (AFEs) as a new oenological tool for compensating for the loss of aroma compounds in dealcoholized rose wine (DW). Three reconstituted dealcoholized wines (RDWs) were prepared using the AFEs denoted L-RDW (for lily), P-RDW (for peach), and R-RDW (for rose) and compared with 2 controls: original rose wine (OW) and dealcoholized rose wine (DW). The chemical properties, aroma compounds, and sensory properties of the samples were investigated. The chemical properties of RDWs did not differ significantly from those of DW. Adding AFEs significantly improved the content of esters, alcohols, terpenes and C13-norisoprenoids in RDWs compared with DW. RDWs wines had better sensory properties (fruity and floral, red fruits, aroma intensity, and overall acceptability) than DW, and with almost similar sensory properties (overall acceptability) compared to OW. Rose, peach and lily AFEs can be used for the aroma enhancement of dealcoholized pinot noir rose wine.