Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees.

The aroma quality of Chardonnay white wines as affected by different processing conditions is assessed in this work. Three technologies were tested: fermentation and ageing in stainless steel, fermentation and ageing in barrique on lees, fermentation and ageing in barrique on lees after partial removal of lees after fermentation. Volatile profile by means of gas-chromatography coupled to mass spectrometry and sensory analysis by means of descriptive and triangle tests were evaluated in order to discriminate between the tested wines. The ageing on lees, most without raking, led to an enhancement of flavor active compounds, such as lactones, terpenoids, ketones, aldehydes and esters, and to a likely related improvement of taste. Change in odor with respect to traditionally made wine was not easily established, because the presence of lees attenuated the impact of wood, which is generally strong, on the aroma balance of wine.