Studying wine metabolome through multiple targeted methods is complicated and limitative; since grapes, yeasts, bacteria, oxygen, enological techniques and wine aging collaborate to deliver one of the richest metabolomic fingerprint.
The manipulation of the genetic basis controlling grapevine adaptation and phenotypic plasticity can be performed either by classical genetics or biotechnologies.
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.
Much research has sought to define the complex contribution of terroir (varieties x site x cultural practices) on wine composition. This investigation applied recent advances in chemometrics to determine relative contributions of vine growth, berry maturity and site mesoclimate to wine composition and sensory profiles of Shiraz and Cabernet Sauvignon for two vintages.
When considering the application of a systemic approach to assess the intrinsic complexity of agricultural production, the following question immediately arises