The physico-chemical phenomenon of “atypical ageing” of wines is characterised by an uncontrolled and unintended ageing of wines. It concerns all types of wines (white, red, Champagne...) and in particular dry white wines. It results in premature oxidation (loss of fruity and floral aromas, formation of unwanted aromas) and organoleptic heterogeneity when tasting wine bottles. The fight against this phenomenon is an important challenge for the French wine sector, which represents a turnover of EUR 12 billion and more than 600,000 direct and indirect jobs. To this extent, the Chardonnay+ project proposes an innovative approach combining complementary scientific and technical approaches (targeted and non-target molecular approaches, diagnostics, sensory, modelling...) in order to identify key compounds to predict and/or limit the appearance of markers of atypical ageing of white wines. To achieve this goal, the partners will develop and market high added value services, including: —Expertise and advice on oxygen stability during the ageing and ageing stages of wines. Diagnostic tool for the aging potential of a wine. This collaborative public-private project brings together two partners from the territory: Aromalysis (SMEs) and the University of Burgundy via the UMR PAM and CSGA teams.