The nature of perceived minerality in white wine: Preliminary sensory data

Abstract

New Zealand Winegrowers recently funded the New Zealand component of a project aimed at shedding light on the somewhat elusive wine characteristic “mineral”. Over the last 18 months, an international and interdisciplinary collaboration between researchers from New Zealand (Lincoln University; Plant & Food Research) and France (University of Burgundy; University of Bordeaux II) has been investigating perceived minerality in white wine. More specifically, we aimed to delineate the nature of perceived minerality in Sauvignon Blanc wines from New Zealand (Marlborough) and from France (Sancerre/Loire, Bordeaux, and Burgundy) by undertaking both sensory and physico-chemical analyses on wines from both countries.