13th October, 2015 by Darren Smith
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A new study has provided further evidence that the perception of minerality in wine is not linked to soil.
A link between soil and mineral flavours in wine continues to be suggested by many winemakers, particularly in the Old World (Photo: Wikipedia)
The findings emerged from the second part of a two-year research project, titled ‘Minerality in Wines‘, conducted by Spanish wine analysis company Excell Ibérica and Outlook Wine.
The results of the study indicate that the chemical composition of wines and their perception as ‘mineral’ are not directly linked to the minerals in a vineyard’s soil.
Rather, a variety of volatile chemical compounds derived from the metabolism of the vine, the fermentation of yeast and bacteria, as well as from techniques applied in the winemaking and ageing processes, were found to be responsible for the….
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