An Exploration of the Perception of Minerality in White Wines by Projective Mapping and Descriptive Analysis. Issue 1 (2nd December 2013)

• Record Type: Journal Article
• Authors: Heymann, Hildegarde; Hopfer, Helene; Bershaw, Dwayne
• Is Part Of: Journal of sensory studies. Volume 29:Issue 1(2014)
• Page Start: 1
• Page End: 13
• Publication Date: 2013-12-02
• Subjects: Sensory evaluation -- Periodicals; Food -- Sensory evaluation -- Periodicals; Food preferences -- Periodicals; 664.072
• DOI: 10.1111/joss.12076
• Languages: English
• ISSNs: 0887-8250

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="joss12076-sec-1001" sec-type="section"> <p>Minerality is a way for wine writers to associate wines with their <italic>terroir</italic>. Little research has been carried out on the concept of minerality. In this study white wines were compared by projective mapping (PM) performed by wine industry professionals to a standard sensory descriptive analysis (DA) by trained judges. The PM found minerality to be positively correlated with acid taste and citrus, fresh, wet stone, and chemical aromas, and negatively correlated to butter, butterscotch, vanilla, and oak aromas. The PM panel minerality was associated with both aroma and taste perception. The DA found minerality to be positively correlated with reduced, chalky, and grassy aromas and bitter taste, and negatively correlated with barrel, caramel, honey, juicy fruit, musty, and cat pee aromas. Wine groupings were similar between the two panels. Minerality was highly associated with malic acid, tartaric acid, and titratable acidity, and moderately associated with free and total sulfur dioxide.</p> </sec> <sec id="joss12076-sec-0001" sec-type="section"> <title>Practical Applications</title> <p>There were similar concepts for minerality between the two types of panels, but there were also differences. This gives us the hope that teasing out the exact concept of minerality in white wines should be possible.</p> </sec> </abstract>