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Factors influencing the aroma composition of chardonnay wines

journal contribution
posted on 14.08.2018, 00:00 by JM Gambetta, SEP Bastian, Daniel Cozzolino, DW Jeffery
Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of commercial importance for the world's wine-producing nations. It is an extremely flexible variety that has adapted to different regions with varied weather and soil characteristics. Somewhat uniquely among white wines, Chardonnay lends itself to a wide variety of production styles, which can be tailored to the target market. Techniques such as skin maceration, barrel and stainless steel fermentation, use of selected or indigenous yeasts, malolactic fermentation, and aging in barrels with or without lees are all applicable and lead to different compositional outcomes. A number of research papers have been published with a view to understanding Chardonnay composition and quality as well as the impact of different enological techniques on the final product. This review summarizes current knowledge, explaining the influence of viticultural and production techniques on aroma composition, and poses directions for further research into Chardonnay wines. © 2014 American Chemical Society.

Funding

Other

History

Volume

62

Issue

28

Start Page

6512

End Page

6534

Number of Pages

23

eISSN

1520-5118

ISSN

0021-8561

Publisher

American Chemical Society

Peer Reviewed

Yes

Open Access

No

External Author Affiliations

University of Adelaide

Era Eligible

Yes

Journal

Journal of Agricultural and Food Chemistry

Exports