Search results for "minerality"

Etude des concepts sensoriels dans le domaine du vin : de la représentation à la molécule

2022

Perceived minerality in sauvignon blanc wine: chemical reality or cultural construct?

2016

International audience; The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condit…

Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

2015

© 2015 Elsevier Ltd. In recent years the sensory evaluation field has been moving from the traditional sensory descriptive methodologies towards consumer based methodologies. Sensory descriptions are not confined to sensory evaluation. In everyday life, people use also descriptions to communicate about products sensory properties. The theory of social representation offers a new approach for studying the meaning of the terminology used in these everyday life descriptions. One implication of this theory is that meaning is created through a system of social negotiations rather than being a fixed and finite code. The goal of the present study was to understand the meaning of the concept of win…

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

2014

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 perce…

"Minéralité des vins : parlons-en !" : la conceptualisation d'un descripteur sensoriel mal défini

2016

The word minerality is widely used and spread by professionals and consumers. Since it’s first appearence in Marguerite Duras’ “Les Impudents” in 1946 in relation to wines, it passed from a fad in the early 1980’s to a phenomenon and a sensory reality today, even though no precise definition exists. Since the last decade, the use of the term “mineral” or “minerality” by the press, guides or producers themselves has notably increased in the world of wine. This enthusiasm for "minerality" concept was the origin of clever marketing and the reason for consumers to ask: What is minerality? Should I pay more for a bottle of mineral wine?The aim of this thesis is to better understand the concept o…

Minerality in wine: Towards the reality behind the myths

2018

Revue non indexée dans JCR. This article belongs to the Special Issue Wine Components and Chemical Mechanisms for Health; Tasting minerality in wine is highly fashionable, but it is unclear what this involves. The present review outlines published work concerning how minerality in wine is perceived and conceptualised by wine professionals and consumers. Studies investigating physico-chemical sources of perceived minerality in wine are reviewed also. Unusually, for a wine sensory descriptor, the term frequently is taken to imply a genesis: the sensation is the taste of minerals in the wine that were transported through the vine from the vineyard rocks and soils. Recent studies exploring tast…

The minerality of wine: which status for the lexeme in which situations ?

2014

International audience; This paper aims at discussing the meaning, the relevance, and the status of the lexeme minerality in consumers’ and wine professionals’ discourses within the French-speaking world. It takes as a starting point the obvious role played by such a lexeme in wine tasting notes, in prescriptive texts, and in the marketing sector. Following previous studies [1]-[2] that have shown the instability of the notion for many speakers —including wine professionals— the discussion will focus on the status of this so-called term for each target group.The study is based on the analysis of two sub-corpora collected through a questionnaire addressed on the one hand to consumers and on …

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

2017

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 …

Minéralité du Chasselas: une notion sensorielle partagée par les professionnels?

2015

Le projet «Minéralité des vins : étude et valorisation d’un concept en vogue mais méconnu» a été sélectionné dans le cadre du programme de coopération territoriale européenne Interreg IV A France-Suisse 2007–2013.; Les commentaires de dégustation utilisent de plus en plus la notion de minéralité pour décrire les vins. Toutefois, la définitionde ce facteur n’est pas fixée et s’appuie souvent sur des descripteurs sensoriels divers. Cet article vise à savoir si, au-delà de la définition, les professionnels arrivent à accorder leur perception sensorielle de la minéralité. 62 professionnels suisses et 19 professionnels bourguignons ont noté le niveau d’exemplarité de la minéralité de 80 Chassela…

Clustering of textual networks: analysing open-ended questions in text data of the perception of minerality in wine

2014

International audience; Open-ended questions are commonly used in sensory analyses, and are usually dealt with by correspondence analysis (CA) of the term-respondent matrix. CA is apt in detecting strong associations between terms and groups of respondents, but less so when the questions are interpreted differently among respondents and, thus, seem to open a polysemic space for the answers. Also, CA offers little flexibility in filtering out irrelevant textual structure, or in controlling the relative contribution of rare versus frequent terms in the overall analysis. This contribution presents methodological extensions of CA together with application on a survey of 1900 responses bearing u…