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Food Chem

Title:		Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
Author(s):		Rodrigues H; Saenz-Navajas MP; Franco-Luesma E; Valentin D; Fernandez-Zurbano P; Ferreira V; Fuente Blanco A; Ballester J;
Address:		"Centre des Sciences du Gout et de l'Alimentation, CNRS, INRA, Universite de Bourgogne Franche-Comte, 21000 Dijon, France. Electronic address: hrodriguess@dijon.inra.fr. Laboratorio de Analisis del Aroma y Enologia (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain. Centre des Sciences du Gout et de l'Alimentation, CNRS, INRA, Universite de Bourgogne Franche-Comte, 21000 Dijon, France; AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France. Instituto de las Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos, km. 6, Finca de la Grajera, E-26007 Logrono, Spain; Department of Chemistry, Universidad de La Rioja, c/ Madre de Dios 51, E-26006 Logrono, La Rioja, Spain. Centre des Sciences du Gout et de l'Alimentation, CNRS, INRA, Universite de Bourgogne Franche-Comte, 21000 Dijon, France; IUVV Jules Guyot, Universite de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France"
Journal Title:		Food Chem
Year:		2017
Volume:		20170310
Issue:
Page Number:		553 - 562
DOI:		10.1016/j.foodchem.2017.03.036
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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)"
Keywords:		Smell Wine/*analysis Chablis Chardonnay Methanethiol Minerality River bank Shellfish aroma;
Notes:		"MedlineRodrigues, Heber Saenz-Navajas, Maria-Pilar Franco-Luesma, Ernesto Valentin, Dominique Fernandez-Zurbano, Purificacion Ferreira, Vicente De La Fuente Blanco, Arancha Ballester, Jordi eng England 2017/04/15 Food Chem. 2017 Sep 1; 230:553-562. doi: 10.1016/j.foodchem.2017.03.036. Epub 2017 Mar 10"