Chemical And Sensory Considerations In Sur Lies Production Of Chardonnay Wines. Iii. Occurrence Of Sunstruck Flavour

Chemical and sensory attributes of barrel-aged Chardonnay wines separated from gross lees within two weeks after alcoholic fermentation (racked) and sur lies wines subjected to different frequencies of stirring (1, 1, or 3 times/week) were studied. The most recent research has focused on the occurrence of sunstruck aroma in pairs of sur lies and racked wines from 3 viticultural regions. Wines stored in clear and dead-leaf green glass and foil-wrapped (no light penetration) were exposed to natural sunlight for 1h. Sensory analysis using pair tests indicated exposure to light generally caused a decrease in fruity aroma and an increase in thiol-related aroma.