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|Title:||Factors influencing the aroma composition of Chardonnay wines|
|Citation:||Journal of Agricultural and Food Chemistry, 2014; 62(28):6512-6534|
|Publisher:||American Chemical Society|
|Joanna M. Gambetta, Susan E. P. Bastian, Daniel Cozzolino, and David W. Jeffery|
|Abstract:||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.|
|Keywords:||Chardonnay; grape; wine aroma; volatile compounds; winemaking; aging; viticulture|
|Description:||Publication Date (Web): June 21, 2014|
|Rights:||© 2014 American Chemical Society|
|Appears in Collections:||Agriculture, Food and Wine publications|
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