Abstract
Minerality in wine has been a subject of intense debate. The current perception of minerality in wine is mainly based on geological viewpoints and sensory studies, and the scientific understanding remains limited. We review interdisciplinary studies and integrate their key findings with physicochemical guidelines to unravel the fundamental principles of minerality. Minerality arises from the combinatorial activity of various sensory receptors stimulated by versatile minerals, promoting complexity and uniqueness. This comprehensive review will revolutionize how mineral sensation is perceived and will allow the creation of convincing marketing strategies. A great impact on the research of terroir, winemaking, and molecular mechanisms of mineral sensing is foreseen.