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March 2017 WINES&VINES 57 PRACTICAL WINERY & VINEYARD WINEMAKING palate sensations into focus, we see a consistency across cultures. A combination of mouthfeel sen- s a t i o n s ( f r e s h / z i n g y, p a l a t e weight) and taste (bitter, absence of sour and absence of sweet) were important predictors of per- ceived minerality in the wines. To summarize the sensory study outcomes, our data show- ing many cultural similarities across two very different wine cultures suggest that judgments of minerality in Sauvignon wines appear to be based on data- driven input (actual wine charac- teristics) and not just on smart marketing (knowledge-based perception). Further, specific wine attributes (notably citrus notes and the fresh/zingy char- acter of Sauvignon wines) were particularly important predictors of judgments of mineral intensity in the wines. Which aspects of wine are implicated in perception? This important question concern- ing which aspects of wine compo- sition are implicated or associated with the perception of mineral characters in white wine has not escaped our endeavors. Reported elsewhere are wine composition data that have been associated statistically with the sensory data reported here in an attempt to elucidate the physicochemical source(s) of perceived minerality in Sauvignon Blanc wines. 8 What can we conclude? What is clear from our work to date is that mineral character in wine is perceived as an odor, a taste and a textural sensation by both French and New Zealand wine professionals, although there are qualitative differences across these modes of perception. That is, in showing that other specific wine attributes are as- sociated with judgments of min- eral intensity in a Sauvignon Blanc wine, we also demonstrate that these specific characters dif- fered according to mode of per- ception (smell alone or full tasting). For example, absence of passion fruit was important in predicting minerality as judged on the nose, whereas the fresh/ zingy character was the most im- portant predictor of minerality as perceived on the palate. 7 When looking at our various sensory studies about this topic, an interesting issue jumps out; it appears that wine varietal differ- ences may influence how mineral character is perceived in a wine. It is clear that further work is required, including with other varieties such as Riesling, before we can say precisely which wine attributes form the basis of the sensorial reality of perceived minerality in white wines. Wendy Parr is principal research officer in the Department of Wine, Food & Mo- lecular Biosciences at Lincoln University in Christchurch, New Zealand. Domi- nique Peyron and Jordi Ballester are lecturers at the Institut Universitaire de la Vigne et du Vin at the University of Burgundy and researchers at the Centre des Sciences du Goût et de l'Alimentation in Dijon, France. Dominique Valentin is associate professor at AgroSup Dijon in Dijon, France, and Claire Grose is wine- maker and sensory scientist at the Insti- tute of Plant and Food Research in Marlborough, New Zealand. The references for this article are available online at winesandvines.com 877.250.8435 | contact@agcode.com| agcode.com PLANRECORDPRODUCE THE MOST COMPREHENSIVE VINEYARDMANAGEMENT SOLUTION IN THE INDUSTRY Utilizing AgCode's AM3 Timecard Funtionality, available on all your Apple iOS devices, data collection from pesticide to labor mangement has never been easier! Pioneers in Polyethylene for Wine 25 Years of Experience Thousands of Tanks in Use 208-549-1861 • www.pascopoly.com Tanks 225 to 4500 Gallons QUALITY WINE ALWAYS TOP PRIORITY KiLR-CHiLR ™ Temp Control managed white wine fermentation, storage, and stabilization patented St. Regulus Automatic Fermentor patented managed red wine fermentation, self-pressing Judgments of minerality in Sauvignon wines appear to be based on data- driven input (actual wine characteristics) and not just on smart marketing.