The evocative notion of minerality in wine: sensorial reality or smart marketing?

Parr, Wendy V.; Ballester, J.; Valentin, D.; Peyron, D.; Grose, C.
Abstract
Sensory science can be considered a nexus in multi-disciplinary wine research, serving as a junction that brings together phenomena from viticultural, oenological, and marketing/cultural research. This is most pronounced when complex wine characteristics such as quality, complexity, and so forth are investigated scientifically. Minerality in wine is one such enigmatic and elusive perceived characteristic that recently has come under scientific scrutiny. This study seeked to understand the sensorial reality of perceived minerality.
Keywords
sensory; minerality; Sauvignon Blanc
Date
2014-03
Type
Conference Contribution - published (Conference Paper)
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Citation
Parr, W.V., Ballester, J., Valentin, D., Peyron, D., & Grose, C. (2014). The evocative notion of minerality in wine: Sensorial reality or smart marketing? In Gougeon R. (Eds.), Wine Active Compounds 2014: Proceedings of the Third Edition of the International Conference Series on Wine Active Compounds, Beaune, Burgundy, France. 26-28 March 2014 (pp. 253-255).