Can chemical and sensory profiles distinguish typicity in aged Chasselas wines?

Abstract

Chasselas is best known for its finesse and terroir-driven character. Typically consumed young for its soft acidity and floral-fruity nuances, certain expressions, particularly from regions like Dézaley and under controlled aging conditions, reveal unexpected complexity, including honeyed and dried fruit aromas. However, scientific inquiry into these aged profiles remains limited, with most insights still rooted in tradition rather than data. The objective of this work is to assess whether sensory profiling and targeted chemical analyses can effectively differentiate high-quality aged Chasselas from poorly aged examples, thereby identifying potential markers of aging quality. To evaluate whether sensory profiling and targeted chemical analyses can reliably distinguish the typicity of aged Chasselas, 13 wines estates were selected from across the Vaud wine region (with the exception of northern Vaud due to limited availability of aged samples). For each estate, three vintages were considered (2003, 2009, and 2012). Due to availability constraints, some estates provided wines from only two vintages (2009 and 2012). In total, 36 wines were analysed. Chemical characterization included gas chromatography mass spectrometry (GC-MS), phenolic acids, amino acid profile, and standard oenological parameters. Sensory evaluation was conducted via an exemplarity test, performed by a panel of 37 professionals recognised as Chasselas specialists and experts in aged vintages, to classify each wine as a “good” or “poor” example of aged Chasselas. Vineyard and winemaking data were also integrated to support classification and identify potential quality predictors. The panel successfully classified each wine as either a “good” or “poor” example of aged Chasselas, assigning an exemplarity score to reflect its perceived typicity. While chemical analyses failed to identify specific compounds correlating with sensory ratings, unsurprising given both wine aging and diversity of analysed wines. Certain oenological factors emerged as significant predictors of quality: wines sealed with screw caps consistently received higher exemplarity scores, and nitrogen supplementation in the must prior to fermentation also appeared associated with better aging outcomes.

References

Pons, A., Lavigne, V., Thibon, C., Redon, P., Loisel, C., Dubourdieu, D., & Darriet, P. (2021). Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage. Journal of agricultural and food chemistry, 69(34), 9883-9894.