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dc.contributor.authorParr, Wendy V.
dc.contributor.authorBallester, J.
dc.contributor.authorPeyron, D.
dc.contributor.authorGrose, C.
dc.contributor.authorValentin, D.
dc.identifier.citationParr, W.V., Ballester, J., Peyron, D., Grose, C., & Valentin, D (2014). Perception of mineral character in Sauvignon blanc wine: inter-individual differences. Wine Studies, 3:4474, p. 9-12.
dc.description.abstractOf 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.en
dc.format.extent9-12 (4)en
dc.relationThe original publication is available from - PAGEPress -
dc.rightsCopyright © PAGEPress 2008-2015
dc.subjectSauvignon blancen
dc.titlePerception of mineral character in Sauvignon blanc wine: Inter-individual differencesen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.subject.anzsrc090806 Wine Chemistry and Wine Sensory Scienceen
dc.relation.isPartOfWine Studiesen
pubs.notesAccepted 17 Sep 2014 Article number 4474en
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18

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