Metabolomics and the Quest for Understanding Quality in Flavor Chemistry and Wine Research

摘要

With a focus on sesquiterpenes, phenolic glycosides and secondary metabolites from yeast, examples are presented from recent targeted and non-targeted metabolomics studies into wine quality, flavor chemistry, and from experiments requiring efficient yeast strain phenotyping. In this context, challenges, success factors and future development needs for metabolomic profiling and quality marker discovery are discussed.