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

  1. Rodrigues, H. 2
  2. Sáenz-Navajas, M.-P. 6
  3. Franco-Luesma, E. 6
  4. Valentin, D. 12
  5. Fernández-Zurbano, P. 34
  6. Ferreira, V. 6
  7. De La Fuente Blanco, A. 6
  8. Ballester, J. 25
  1. 1 AgroSup Dijon, 1 Esplanade Erasme, Dijon, France
  2. 2 Centre des Sciences du Goût et de l'Alimentation
    info

    Centre des Sciences du Goût et de l'Alimentation

    Dijon, Francia

    ROR https://ror.org/05s1rff82

  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  4. 4 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  5. 5 University of Burgundy
    info

    University of Burgundy

    Dijon, Francia

    ROR https://ror.org/03k1bsr36

  6. 6 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

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Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2017

Volumen: 230

Pages: 553-562

Type: Article

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DOI: 10.1016/J.FOODCHEM.2017.03.036 SCOPUS: 2-s2.0-85015869477 WoS: WOS:000400533200067 GOOGLE SCHOLAR

D'autres publications dans: Food Chemistry

Objectifs de Développement Durable

Projets liés

Nuevas herramientas y conceptos cuantitativos para la construcción de vinos tecnológicamente mejores, más estables y con menos sulfitos.

2015/00064/001

Résumé

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 the right bank. Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right bank. Contrary, copper levels, related to lower levels of free MeSH, and norisoprenoids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less mineral). © 2017