The contribution of grape- and wine-derived volatile compounds to the perception of flavour in wine

Wine quality is determined by the local terroir, nature of grapevines, viticultural practices and vinification processes. Scientists have identified chemical compounds, typically volatiles, that can give desirable sensational attributes during wine tasting and potentially become chemical markers of high-quality wine. However, there is a lack of convincing statistical models using grape volatile composition to predict the resulting wine quality. Besides, there are still volatiles and other factors such as variations in biological factors of consumers to be revealed. Overall, this PhD thesis examines the influences of grape and wine volatiles on wine quality classification and perception during wine tasting.