Browse more about Chilean wines on our web CORTAHOJAS.com.-/ A scientific study released this year, unveiled the effect of the soil quality of land in the minerality of the wine. The relevance of these data is that the scientific information that currently exists at the international level is quite low and there is a lot of popular beliefs. Therefore, this study is to demystify some things.
One conclusion of the study is that perception is known as “mineral” in a wine tasting and chemical composition have no direct relationship associated with minerals that make up the floor of a vineyard. It was found that there volatile chemical compounds that have a higher sensory impact on plant metabolism (same fermentation of yeast and bacteria).
The focus of the study was to identify the chemical compounds present in wines that allow them to be categorized as mineral in interpreting sensory tasters. The study included an olfactory phase and a taste for wine tasters could identify those elements that would enable them to determine the minerals.
One of the most important conclusions is that popular belief faced in that soil characteristics are those that provide a higher concentration of minerals, which are the responsibility of sensory wine minerality.
Despite the results, it is known that the structure of the soil and water availability, significantly influence the metabolism of the grapes, and in the end it can make a difference in the final composition of the wine. During the study is performed blind tastings to have a sensory analysis
Another important conclusion is that the description “mineral” is not related to the presence of one or two chemical compounds, but is the result of a mixture of compounds that provide sometimes a gustatory component and in other other olfactory or both both.
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