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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...
The influence of different ageing conditions on lees, and in particular of lees obtained with and without a rough raking, on polysaccharide glycosyl residues of Chardonnay wine is addressed in this work. Methanolysis and derivatization procedures of ethanol precipitated polysaccharides, followed by gas-chromatography coupled to mass spectrometry, allowed the determination of all the main sugars known...
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