Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/87639
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Type: Journal article
Title: Factors influencing the aroma composition of Chardonnay wines
Author: Gambetta, J.
Bastian, S.
Cozzolino, D.
Jeffery, D.
Citation: Journal of Agricultural and Food Chemistry, 2014; 62(28):6512-6534
Publisher: American Chemical Society
Issue Date: 2014
ISSN: 0021-8561
1520-5118
Statement of
Responsibility: 
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
RMID: 0030010152
DOI: 10.1021/jf501945s
Appears in Collections:Agriculture, Food and Wine publications

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