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Perceived minerality in sauvignon blanc wine: chemical reality or cultural construct?

dc.rights.licenseopenen_US
dc.contributor.authorPARR, Wendy V.
dc.contributor.authorVALENTIN, Dominique
dc.contributor.authorBREITMEYER, Jason
dc.contributor.authorPEYRON, Dominique
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDARRIET, Philippe
IDREF: 077788834
dc.contributor.authorSHERLOCK, Robert
dc.contributor.authorROBINSON, Brett
dc.contributor.authorGROSE, Claire
dc.contributor.authorBALLESTER, Jordi
dc.date.accessioned2021-05-05T14:36:01Z
dc.date.available2021-05-05T14:36:01Z
dc.date.issued2016-09
dc.identifier.issn0963-9969en_US
dc.identifier.urihttps://hal-univ-bourgogne.archives-ouvertes.fr/hal-01399185
dc.identifier.urioai:crossref.org:10.1016/j.foodres.2016.06.026
dc.identifier.uriftunivbourgogne:oai:HAL:hal-01399185v1
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/27163
dc.description.abstractEnThe study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condition), and full tasting (global condition: ortho-nasal olfaction, retronasal olfaction, taste, trigeminal stimulation). Sensory data from the global condition only are reported in this article. Physical and chemical analyses conducted on all wines included wine standard parameters, elemental composition, volatile aroma composition, and measures of organic acids. Major results demonstrate that (i) on average French and New Zealand wines were perceived similarly in intensity of mineral character, although judgments to individual wines differed as a function of participant culture; (ii) French and NZ participants drew on different information to make their sensory judgments; and (iii) several aspects of wine composition associated positively with perception of mineral character while others associated negatively, the significant associations differing as a function of participant culture.
dc.language.isoENen_US
dc.sourcecrossref
dc.sourcebase
dc.subject.enwine
dc.subject.enminerality
dc.subject.ensensory
dc.subject.enchemical
dc.subject.encross-cultural
dc.title.enPerceived minerality in sauvignon blanc wine: chemical reality or cultural construct?
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodres.2016.06.026en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Research Internationalen_US
bordeaux.page168-179en_US
bordeaux.volume87en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
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