Published on July 29, 2025

[SWF25] An original approach to exploring the combined influence of temperature and nitrogen nutrition of yeasts on Chardonnay wine profiles

Speakers: Coline LERICHE - Sensory Analysis Expert | Fermentis Méven OTHEGUY - Sensory Analysis Researcher | IFV Pôle Bourgogne Beaujolais Jura Savoie In summary, this study helps to optimise Chardonnay wine production by examining the interaction of temperature and nutrition on fermentation and sensory profile. Using advanced experimental models and rigorous sensory analysis, the critical role played by yeast and its environment in the production of quality wines was highlighted. This study also provides practical information on winemaking itineraries and their implications.
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