Targeted analytical methods can overlook compounds that are a priori unknown to play a role in the mouthfeel sensations. This limitation can be overcome with the information provided by untargeted metabolomic analysis using UPLC‐QTOF-MS. To this end, an untargeted metabolomic approach applied to 42 red wines has allowed development of a model with predictive capacity by cross-validation for the “dry”, “oily” and “unctuous” sensations perceived by a sensory panel. The optimal PLS model for “dry” retained compounds with positive regression coefficients (≥ 0.17) including a trimer procyanidin, a peptide, and four anthocyanins.

Fast, accurate, and non-destructive analytical techniques based on hyperspectral imaging (hsi) represent effective tools for food quality evaluation. A visible change in the appearance of a fresh product often negatively impacts the perceived quality from a consumer’s point of view.

Soil management plays a key role in climate change adaptation.

Fossil fuel combustion continues to drive increases in atmospheric carbon dioxide, consequently elevating the global annual mean temperature and specifically increasing the growing season temperatures in many of the world’s most important wine growing regions (IPCC 2014; Jones et al 2005). Grapes are sensitive to changes in growing season temperatures, and past models have shown a direct link between warming temperatures and earlier harvest dates (Cook and Wolkovich 2016). Globally, there have been shifts of 1-2 weeks for wine growing regions (Wolkovich et al 2017 and references within). The phenological shifts resulting from growing season temperature increases are documented internationally, and models predicting phenology using temperature are becoming more precise (Parker et al 2011).

Cognac is an outstanding french wine spirit appreciated around the world and produced exclusively in the Nouvelle-Aquitaine region, and more precisely in the Cognac area. According to AOC regulations (Appellation D’origine Controlée), the spirit required at least 2 years of continuous ageing in oak barrels to be granted the title of Cognac. The oak wood will import color, structure and organoleptic complexity. The different steps during barrel-making process, such as seasoning and toasting, influence the above quality attributes in both wines and spirits.