An Exploration of the Perception of Minerality in White Wines by Projective Mapping and Descriptive Analysis

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