Minerality in wine: a geological perspective

Maltman, Alexander James

doi:10.1080/09571264.2013.793176

Cited by 40 publications

(28 citation statements)

References 49 publications

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“…The wines did not contain As, Cd, Cr, Ni, Pb, V, or Ti (less than 1 lg/L, LOD). Usually, lead and cadmium concentrations are 40 lg/L and 0.5 lg/L in the wines [46][47][48][49]. However, in the present study, heavy metals Sn, Fe, Zn, Cu, and Co were quite high at level of 0.…”

Section: Inorganic Compounds and Metals In The Winescontrasting

confidence: 72%

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Evaluation of organic and inorganic compounds levels of red wines processed from Pinot Noir grapes

Sirén

Sirén³

2015

Analytical Chemistry Research

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a b s t r a c tPinot Noir red wines made by malolactic fermentation were studied for studying differences in their chemical profiles with help of a wide spectrum of grape-based and other chemical compounds used in winemaking. Determinations were made with capillary electrophoresis, liquid chromatography, and spectrometry to investigate carbohydrates, organic acids, aldehydes, anthocyanins, phenolic compounds, inorganic anions, and metals. In addition, tot-N, tot-S, and tot-P in the wines were examined.The wine products showed different profiles of carbohydrates, organic acids, phenolic compounds, and minerals. Especially, saccharose (max. 0.21 g/L), rhamnose (max. 0.45 g/L), fructose (max. 1.9 g/L), and phosphate (max 1.4 g/L) quantities were extremely high in some wines. The results also showed that yeast fermentation in winemaking agitated high production of lactic (max 5.7 g/L) and tartaric (max 1.7 g/L) acids. The red wines processed by cold maceration and natural fermentation gave similar profiles. Only one of the Pinot Noir wines entirely differentiated from the others with comparison of carbohydrates and organic acids.

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Section: Inorganic Compounds and Metals In The Winescontrasting

confidence: 72%

“…It is known that copper form complexes with organic acids, especially with citric acid and therefore minimizes the total acidity of the sample [46,47]. As commonly known, copper was used to increase the pH and decrease the feeling the wine products acidic.…”

Section: Inorganic Compounds and Metals In The Winesmentioning

confidence: 99%

Evaluation of organic and inorganic compounds levels of red wines processed from Pinot Noir grapes

Sirén

Sirén³

2015

Analytical Chemistry Research

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“…This result suggests that the concept of minerality is anchored in the imaginaries of people. Indeed, Maltman (2013) showed the improbability of a direct link between the soil where the vines are grown and the emergence of mineral notes in wines. The mineral concentration present in wines coming from soil is so low (trace level) that the probability of being perceived by humans olfactory or gustatory systems is nearly null.…”

Section: Discussionmentioning

confidence: 98%

Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

Rodrigues

Ballester

Sáenz-Navajas³

et al. 2015

Food Quality and Preference

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“…Wine contains from 2 to 4 g L -1 of salts of mineral acids, along with some organic acids, and they may have a key role on a potential salty taste of a wine, with chlorides being a major contributor to saltiness (Walker et al, 2003;Maltman, 2013).…”

Section: Chloride Concentration In Red Winesmentioning

confidence: 99%

Chloride concentration in red wines: influence of terroir and grape type

Coli¹,

Rangel²,

Souza³

et al. 2015

Food Sci. Technol (Campinas)

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Red wines from different countries have been assessed in order to determine the influence of terroir and grape variety in their concentration of chloride. Chloride analysis was carried out by Laboratório de Bebidas de Origem Vegetal do Espírito Santo (Labeves), using the potentiometric method, in which the dosing is directly applied to the sample with an Ag/AgCl electrode. Data were collected to establish the level of chloride, as presented in the analysis reports issued by Labeves, and to serve as a wine categorization database, according to grape variety and country of origin. Australia and Argentina presented the highest levels of chloride and the wines made from the Syrah variety presented the highest concentration of such ion. We have, therefore, found that terroir and grape variety do have an influence over the concentration of chloride in red wines.Keywords: salinity; chloride; wine characterization. Practical Application:The amount of chloride in wine is influenced by both the terroir and type of grape, and the importance of quantification lies in the fact that wine flavor is strongly impacted by this particular ion, which, in high concentration, gives the wine an undesirable salty taste and significantly decreases its market appeal. Quantification also helps determining wine origin and different grape varieties used in the wine, thus justifying the difference in wine regulations from country to country.

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Minerality in wine: a geological perspective

Cited by 40 publications

References 49 publications

Evaluation of organic and inorganic compounds levels of red wines processed from Pinot Noir grapes

Evaluation of organic and inorganic compounds levels of red wines processed from Pinot Noir grapes

Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

Chloride concentration in red wines: influence of terroir and grape type

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