We investigate how environment, climate, viticultural practices, and winemaking decisions influence wine flavor and aroma chemistry. 

• We employ targeted and non-targeted MS tools to identify and quantify flavor compounds, then link their concentrations to specific vineyard and cellar factors.

• Our omics-based approaches reveal chemical mechanisms connecting terroir, climate variability, and production methods to sensory outcomes.

• We develop analytical methods to trace flavor molecules from their biosynthesis in grapes through transformations during fermentation and aging.