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

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