OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analytical developments from grape to wine, spirits : omics, chemometrics approaches… 9 Can wine composition predict quality? A metabolomics approach to assessing Pinot noir wine quality as rated by experts

Can wine composition predict quality? A metabolomics approach to assessing Pinot noir wine quality as rated by experts


The perception of wine quality is determined by the assessment of multiple sensory stimuli, including aroma, taste, mouthfeel and visual aspects. With so many different parameters contributing to the overall perception of wine quality, it is important to consider the contribution of all metabolites in a wine when attempting to relate composition to quality. Presently, links between wine composition and quality are largely anecdotal, with winemakers relying on their experience, refined palates, and well established measures of wine quality such as alcohol content, phenolic composition and the absence of major faults to produce high quality wines. 

In this study, we assessed relationships between wine composition and quality ratings determined by wine experts. Forty-eight Pinot noir wines from two vintages and several geographic regions around the world were subjected to sensory and chemical analysis. A panel of experts made up of wine industry professionals (n = 24) assessed the quality of the wines, as well as a number of other sensory attributes. The wines were analysed by untargeted reverse phase UHPLC-MS, and untargeted HS-SPME-GC-TOF-MS to obtain the non-volatile and volatile profiles of each wine respectively. Partial least squares regression of the non-volatile, volatile and combined chemical profiles, together with ratings of wine quality by experts, showed that the non-volatile profiles were more strongly correlated with perceived wine quality than the volatile profiles. Some new correlations between wine metabolites and quality ratings were found: several dipeptides and unsaturated fatty acids were positively associated with wine quality, and a volatile acetamide was strongly negatively correlated. Both the non-volatile wine matrix and the volatile profile of a wine should be considered in the relationship between Pinot noir wine composition and quality.


Publication date: June 19, 2020

Issue: OENO IVAS 2019

Type: Article


Emma Sherman, Margaret Coe, Claire Grose, Damian Martin, Silas G. Villas-Boas, David R. Greenwood

Plant and Food Research Center, 120 Mt Albert Road – Auckland – New Zealand

Contact the author


Wine quality, Pinot noir, Metabolomics, Sensory 


IVES Conference Series | OENO IVAS 2019


Related articles…


During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

The challenge of viticultural landscapes

Le monde vitivinicole est de plus en plus concerné par la question paysagère : l’enjeu est de taille puisqu’il s’agit de la survie de l’image positive dont bénéficient les Appellations d’Origine Contrôlée. Les paysages sont composés d’éléments qui renvoient à des références socioculturelles fortes, susceptibles de modeler l’image d’un produit et d’en déterminer à notoriété et le prix. Dans un monde médiatisé comme le nôtre, le visuel construit l’arrière-plan des représentations mentales associées à toute marchandise ; et pour les aliments, produits de la terre, ce visuel est forcément paysager.

Effect of environmentally friendly vineyard protection strategies on yeast ecology during fermentation

AIM: Currently, an increasing concern from governments and consumers about environmental sustainability of wine production provides new challenges for innovation in wine industry. Accordingly, the application of more-environmentally friendly vineyard treatments against fungal diseases (powdery and downy mildew) could have a cascading impact on yeast ecology of wine production.

The effect of water stress deficit on ‘Xynisteri’ grapes through systems biology approaches

Cyprus is one of the very few phyloxera-free areas worldwide where the vast majority of vines are own-rooted and non-irrigated. ‘Xynisteri’ is a predominant indigenous cultivar, particularly amenable to extreme conditions such as drought and hot climate, thus rendering it appropriate for marginal soils and adverse climatic conditions. In the current work, a comparative study between irrigated (irrigation initiated at BBCH 71) and non-irrigated vines was conducted.

Importanza del monitoraggio micro-meteorologico nella caratterizzazione del terroir

Le variabili meteorologiche e micro-meteorologiche ricoprono un importante ruolo sulla risposta vegeto-produttiva della vite e di conseguenza sulla qualità delle produzioni. Utilizzando una rete wireless di sensori sono stati monitorati i parametri meteorologici e micro-meteorologici di 4 vigneti del territorio toscano e in differenti condizioni di gestione agronomica.