Can sensory analysis and e-noses support the assessment work behind DOC and DOCG wines?

Protected Denominations of Origin (PDO) DOC/DOCG labelling is a key factor in qualifying wines for premium positioning and requires a batch-level institutional approval based on chemical and physical analyses and a gustative assay by a commission of experts. The highly standardised products required by international markets requires a critical assessment of the quality of the process generating the assaying commission counsel so that well-known denominated wine products, hold and possibly expand, their market position. The present study was carried out to investigate the relations between electronic nose analysis and judgebased sensory analysis and the assaying commission counsel to address possible ways to 'inject' quality assurance tools and concepts in the pipeline of the 'institutional filter' of the Prosecco-area DOC/DOCG. Chemical analysis and of chemometrics proved good predictors of the assaying commission counsel, while significant deviations between the outcomes of the panel and commission evaluations. The role of the electronic nose detection and of chemical/physical analyses in helping resolve such discrepancies is discussed.