Correlation of objective chemical measurements and subjective sensory evaluations. wines of vitis vinifera variety 'pinot noir' from france and the united states

Forty wines of Vitis Vinifera var. 'Pinot Noir' were analyzed for their elemental and organic compositions by atomic emission spectrometry and glass-capillary gas chromatography, respectively. Their sensory quality was evaluated by a panel of judges. Average overall quality scores were used to rank these wines. Stepwise regression analysis and principal component factor analysis were used to investigate correlations between objective chemical measurements and subjective sensory evaluations. Compounds which were found to be related to overall quality of wine were identified.