Sensory and chemical characteristics of wines from the variety 'Gruner Veltliner' in connection with the sur lie method

The influence of ageing on lees on the chemical composition as well as on sensory properties of 'Gruner Veltliner' wine was monitored over a period of five months. Two commercially available yeast strains, Oenoferm Veltliner and Lalvin EC 1118, were applied for vinification and ageing on lees. Products were compared after six weeks and five months. Both the sensory attributes and the composition of the wines changed positively during this period. The total amount of free amino acids in the wine correlated with the time of ageing on lees. The content of higher alcohols formed during the alcoholic fermentation was different for the two yeasts and slightly changed during ageing. The sensory quality of the wines gained in body, harmony and overall impression as a consequence of yeast contact. Contact time with lees and the yeast used are important factors for the observed changes. The experiments revealed that ageing on lees is a process which allows obtaining 'Gruner Veltliner' wines of a new agreeable type.