Effect of ageing on lees on the quality of white and rosé wines from Iași vineyard

Ageing of wines on lees (autolysis) involves keeping wines in contact with dead yeast cells for several months/years to intensify the transfer of compounds between yeast cells and wine. During yeast autolysis, release of different compounds has been shown to have a positive influence on organoleptic characteristics of wine as these compounds, including lipids, mannoproteins, peptides, proteins, amino acids, and glucans, are breakdown products of yeasts and can impact on volatile profile of wine. The aim of this study was to evaluate the quality of white and rosé wines aged in contact with lees for 2 months, using 12 commercial maturation products. The studied wines were produced in Iasi vineyard, vintage 2020, from Sauvignon blanc and Busuioacă de Bohotin grapes variety. Thus, 26 samples were obtained (V1 SB-V13 SB; V1 BB – V13 BB). The effect of ageing on lees was assessed by analysing some main aroma compounds, performing an organoleptic analysis and quantifying color changes (CIEL ab parameters). The first impression that the consumer receives from wine is color and to some extent it can influence the taste. In terms of color parameters, an increase in color intensity was evident for all samples after the lees ageing period. Sensorial analysis coupled with statistical analysis tests showed a definite correlation between the maturation products used and their composition vs. certain sensorial indices. The treated wines boasted a smoother sensorial profile, with enhancement of mouth feel and persistence (V2, 3, 11 SB and V2, 3, 11 BB).