Abstract
Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds influenced the olfactory sensory attributes. For Pinot Gris wine, OQJ was positively correlated with sensory attributes, like “floral” aroma, “stone-fruit” flavor, “yellow” color, “caramelized” aroma, and “tropical fruit” aroma according to an Italian panel. For Pinot Noir wine, “licorice” aroma, “cloves” aroma, “fresh wood” aroma, “red fruit” flavor, “cherry” aroma, and “spicy” flavor were positively correlated with OQJ by the same panel. Important predictors for the wine quality of Pinot Gris could be characterized, but not for Pinot Noir. Additionally, sensory tests were also carried out by different panel compositions (German and Italian). Both the German and the Italian panels preferred (based on OQJ) a Pinot Gris wine from New Zealand (Gisborne), but for different perceived characteristics (fruity and aromatic notes by the Italian panel and acidity by the German panel). For Pinot Noir, different panel compositions influenced the OQJ of the wines, as the wines from Chile (with more spicy, red fruit and woody notes) were preferred by the Italian panel, while the German panels preferred the wines from Argentina (with light, subtle woody and red fruit notes). The profile of cyclic and non-cyclic proanthocyanidins was also evaluated in the two varietal wines. No clear effect of the origin was observed, but the wines from Italy (Sicily/Puglia) were separated from the rest and were characterized by percentage ratio chemical indexes (%C-4) and (%C-5) for both varieties.