(Thedrinksbusiness) - Minerality in wine is one of the trendiest tasting terms of our times. Science is establishing that it does exist, at least sensorially, but identifying potential responsible compounds or complex of compounds working in combination, and that can be chemically analysed, remains elusive at best. No minerality directly from rock. Professor Alex Maltman of the Institute of Geography and Earth Sciences at the University of Wales, Aberystwyth explains that firstly, “there is a whole series of complicated ways in which the parent geological minerals decay to yield nutrient minerals”, and “for roots to pick up nutrient minerals, such as potassium and calcium, these elements have to get into solution.