Perception of mineral character in Sauvignon blanc wine: inter-individual differencesReport as inadecuate

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* Corresponding author 1 Department of Wine, Food & Molecular Biosciences 2 CSGA - Centre des Sciences du Goût et de l-Alimentation Dijon 3 UB - Université de Bourgogne 4 New Zealand Institute for Plant and Food Research Limited 5 AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l-Alimentation et de l-Environnement

Abstract : Of the descriptors employed to characterize wine organoleptically, minerality is arguably one of the most enigmatic. The aim of the work described in this article was to delineate the nature of perceived minerality in Sauvignon wine, specifically its sensorial reality for experienced wine professionals from France and New Zealand. Participants evaluated 16 Sauvignon blanc wines 8 French; 8 New Zealand under three conditions, ortho-nasal olfaction, palate only Nose-clip condition, and by full tasting global perception. Data from the global condition only are reported here. Key results include: i that although there were quantitative differences in perception of minerality as a function of culture, there was substantial agreement conceptually between French and New Zealand participants in terms of the sensorial experience of minerality; and ii that perceived minerality associated significantly with other key wine descriptors, notably presence of citrus, stone-related characters e.g., flinty or chalky-calcareous notes, and reductive notes, along with absence of Sauvignon varietal characteristics passion fruit; green notes. Of particular interest, no significant, direct association was found between perceived sourness-acidity and minerality judgments for either culture.

Keywords : sensory minerality Sauvignon blanc

Author: Wendy Veronica Parr - Jordi Ballester - Dominique Peyron - Claire Grose - Dominique Valentin -



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