Question for FOODIE or Experienced Winemaker.

[wineseven]

Thank you.

My intention is to keep the wine on it's lees for a few months. I am a bit puzzled as the wine tasted from the small jug has NO YEASTY ODORS WHAT SO EVER and there is a ton of it. Is it rather the large volume of the wine in 6.5 gal. carboys and 59 gal. barrel that requires the time more then the actual separation from lees? A winemaker in Cali suggested a treatment for Marcaptan. Does Marcaptan treatment affect the 'good' bouquet/taste elements?