Correlating wine quality indicators to chemical and sensory measurements

Helene Hopfer, Jenny Nelson, Susan E. Ebeler, Hildegarde Heymann

Research output: Contribution to journalArticlepeer-review

36 Scopus citations


Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region-were correlated to sensory attributes, volatile compounds, and elemental composition. Wine quality is a multi-faceted construct, incorporating many different layers. Depending on the quality proxy studied, significant correlations between quality and attributes, volatiles and elements were found, some of them previously reported in the literature.

Original languageEnglish (US)
Pages (from-to)8453-8483
Number of pages31
Issue number5
StatePublished - 2015

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Chemistry (miscellaneous)
  • Molecular Medicine
  • Pharmaceutical Science
  • Drug Discovery
  • Physical and Theoretical Chemistry
  • Organic Chemistry


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