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RESEARCH PRODUCT

Perception of mineral character in Sauvignon blanc wine: inter-individual differences

subject

description

Revue non indexée dans le JCR.; 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.