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

- Wines from the left side (LS) of the Serein more mineral than from the right (RS).
- MeSH significantly higher in wines from the LS.
- MeSH involved in shellfish aroma and exerts masking effect on fruity and floral nuances.
- Copper levels, related to lower levels of free MeSH, higher in wines from the RS.
- Norisoprenoids, responsible for white fruit and floral aromas, higher in RS wines.

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).