I worked with Susan Rodriguez, director of CSU Fresno’s Wine Sensory Lab, and famed analytical chemist Barry Gump to try to nail down what components might contribute to a minerally character. It was easy for Susan’s tasting panel to differentiate the wines I supplied into minerally and nonminerally groups, but Barry’s broad-spectrum atomic adsorption analysis, which scanned the entire periodic table, couldn’t find any simple compositional driver.
