Technical Yearbook 2023
associated with pungent aromas and perceived mineral intensity scores. Positive relationships between perceived minerality and free, bound, and total SO 2 were reported in some studies. Therefore, SO 2 in wine is an important factor to consider in future research. The absence of fruitiness It has been hypothesised that minerality is merely the absence of fruitiness and wine flavour. However, a study found no significant relationship between the concentrations of key aroma compounds of Sauvignon blanc and perceived minerality. Grapes from cooler areas are often less ripe when picked than grapes from warmer regions and are more often associated with mineral characteristics. Minerality is more often associated with the cooler left-bank Chablis than the right-bank Chablis. A study comparing left- and right-bank Chablis found the left-bank Chablis to have less fruity aroma compounds (norisoprenoids) and higher methanethiol concentrations. It seems that it is only when “the absence of fruitiness” is accompanied by methanethiol that a mineral perception becomes more likely. Acidity and pH Acidity is also often associated with minerality in wine, but the evidence on the topic is mixed. Some studies have reported a positive association between succinic acid and attributes related to mineral character, while others have
associated malic acid with minerality. Some researchers also reported tartaric acid as a predictor of minerality, while in contrast, others reported that tartaric acid and titratable acidity were associated negatively with minerality in their study. This study also found no significant effect of pH or other organic acids measured on the mineral perception of a wine. Compounds producing saltiness Although wine typically contains little salt, some studies associate a salty taste with minerality. However, none of the sensory studies aimed at understanding the perception of minerality reported intensity judgements of saltiness in the wines evaluated. Conclusions Overall, the latest research on minerality in wine suggests that the topic is complex and multifaceted, with many factors influencing the perception of mineral character. While the precise chemical compounds responsible for this perception are still being identified, the popular notion that mineral character in wine comes directly from inorganic minerals in the vineyard ground is not scientifically plausible. As researchers continue to investigate this topic, we can expect to gain a deeper understanding of the mechanisms behind this intriguing aspect of wine. References https://www.wineland.co.za/minerality-in-wine/
For more information, contact Karien O’Kennedy at karien@sawine.co.za.
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TECHNICAL YEARBOOK 2023
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