Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

Abstract : The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from the right bank. Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right bank. Contrary, copper levels, related to lower levels of free MeSH, and norisoprenoids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less mineral).
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Food Chemistry, Elsevier, 2017, 230, pp.553 - 562. 〈10.1016/j.foodchem.2017.03.036〉
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01534996
Contributeur : Pam - Université de Bourgogne <>
Soumis le : jeudi 8 juin 2017 - 15:37:22
Dernière modification le : jeudi 24 août 2017 - 15:08:24

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Heber Rodrigues, María-Pilar Sáenz-Navajas, Ernesto Franco-Luesma, Dominique Valentin, Purificación Fernández-Zurbano, et al.. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines. Food Chemistry, Elsevier, 2017, 230, pp.553 - 562. 〈10.1016/j.foodchem.2017.03.036〉. 〈hal-01534996〉

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