Chardonnay was fermented using traditional winemaking and sulfur dioxide-free winemaking. The wine produced had no chemical or microbial differences. Sensory differences were distinguished between the wines, and in general the traditional method was preferred.
Viognier was fermented using traditional winemaking and sulfur dioxide-free winemaking at the pressing stage. Sulfur dioxide was used after the completion of alcoholic fermentation. The wine produced had very little chemical differences, except that the sulfur dioxide-free wine had much more malic acid. The traditional wine in general had a slightly higher microbial presence. Although sensory differences were distinguished between the wines, there was no sensory preferences between the wines.