Sensory and Chemical Profiles of 16 French Red Wines from Two Grape Varieties

Sixteen French red wines from Pinot Noir and Cabernet Franc grape varieties are characterized by three analytical methods. Data includes sensory descriptive analysis from a trained panel of 16 judges, quantification of 45 volatile organic compounds by GC-MS, and odorant composition from GC-MS-O identifying 81 odor-active compounds. The dataset was created by Angélique Villière of the Centre National de la Recherche Scientifique.

Use Cases

• Predict wine grape variety based on sensory profile and volatile compound data.
• Model the relationship between specific volatile organic compounds and perceived sensory descriptors.
• Identify key odor-active compounds contributing to the flavor profile of red wines.
• Perform multivariate statistical analysis to compare wines from different vintages or Protected Designations of Origin.

Strengths

• Integrates three complementary data types: sensory, chemical quantification, and odorant identification.
• Sensory data is detailed, with 16 panelists evaluating 33 descriptors across orthonasal and retronasal conditions.
• Chemical analysis covers 45 quantified volatile organic compounds and 81 identified odor-active compounds.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• Last update date is unknown; freshness unverified.

Provenance

Source

Centre National de la Recherche Scientifique

Collection Method

Data collected via trained sensory panel, Gas Chromatography–Mass Spectrometry (GC-MS), and Gas Chromatography–Mass Spectrometry–Olfactometry (GC-MS-O).

Geography

France (wines from French Protected Designations of Origin)