Sensory evaluation and some acetate esters of bottle aged Chardonnay wines

Abstract

A five-year study was conducted to study the correlations between chemical analyses and sensory properties of wine during bottle aging. Chardonnay grapes were harvested as a normal and late harvest. After separate vinification, bottles were put in an underground cellar at 12°C and 75% of humidity. Chemical and sensory analyses were carried out after bottling (0), after 12, 24 and 36 months of bottle aging. The results of chemical and sensory evaluation show a strong correlation between a young wine bouquet and decrease in the concentration of isoamyl and 2-phenethyl acetates, and between an increase in diethyl succinate and bottle bouquet.