Towards an objective measurement of wine quality via instrumental analysis

Why is one wine considered as simply good and does another get the label outstanding? Which is the pattern in the sensory characteristics of wine that explains this difference in excellence? Finding an answer to this question embodies the main objective of this Phd. First, 90 wines, divided in ten groups, will be rated by a panel using a newly developed method which is named 'Quality Assessment by merging ranks of an expert-consumer panel' and referred to with the abbreviation 'QAMREC'. Secondly, the various sensory attributes of the same wines will be approached with results of related instrumental measurements called 'instrumental properties'. Finally, several techniques will be deployed to relate the obtained ratings with their corresponding instrumental properties and determine the sensory pattern that leads to an exceptional wine.