## 4 Discussion  
This study characterized two monovarietal wines Pinot Gris and Pinot Noir and defined relations between the sensory attributes and the measured sensory quality which were unique for both varieties. The term quality is hard to define due to the multidimensional differences featured by the product which comprises a wide range of both intrinsic and extrinsic factors; here, it has been described as an objective assessment of all the sensory features [5; 51]. Previous studies have reported attributes, such as \"tropical/pineapple\", \"lemon/lime\", \"bruised apple\", \"perfume/floral\", \"capsicum\", \"grassy\", \"dried fruit aroma\", \"honey suckle\", \"stone fruit\", \"pome\", \"rose\", \"melon\", \"ginger\", \"grapefruit\", \"lilac\", and \"lavender\" [52; 53], as sensory descriptors for Pinot Gris wines. Most of these descriptors were also true for the analyzed commercial wines in this study. However, more detailed lexicons (differentiated by color, olfactory, and gustatory attributes) have been reported in this article, and the results from a one-way ANOVA showed that \"green\" color, \"yellow\" color, and \"floral\" aroma were significant attributes for Pinot Gris wines across different international origins and, thus, different styles. For Pinot Noir wines, sensory descriptors, such as \"fresh berry (strawberry, raspberry, black current)\", \"(berry jam-strawberry, raspberry, blackberry)\", \"cherry\", \"prune\", \"spicy (black pepper, cloves)\", \"mint/eucalyptus\", \"earthy (potato, mushroom)\", \"leather\", \"vegetal (green bean, green tea)\",\"smoke/tar\", \"berry by mouth\", \"bitterness\", \"astringency\", \"tart fruit aroma\", \"sweet fruit aroma\", \"sweet aroma\", \"pepper spice aroma\", \"baking spice aroma\", \"tobacco aroma\", and \"acidity\" [54; 55], have been reported in the literature. Most of them were also true for the wines in this study. Moreover, out of the lexicons developed by the panel, the most significant sensory attributes for Pinot Noir wines across the different international origins (and, therefore, different styles) were \"violet-red\" color, \"red-brown\" color, \"licorice\" aroma, and \"warmness\". As with the previous approach described by [PERSON] et al., 2022 [6] on Chardonnay and Sauvignon Blanc wines, MFA helped visualize correlations among different wine samples of Pinot Gris and Pinot Noir and different chemical and sensory variables with respect to overall quality score given by an Italian panel. For Pinot Gris, the results showed that the analyzed wines from New Zealand (Gisborne) were characterized by attributes, such as \"floral\" aroma, \"stone-fruit\" flavor, \"yellow\" color, \"caramelized\" aroma, and \"tropical fruit\" aroma that correlated with the OQJ. The analyzed wines from Argentina, on the other hand, were negatively correlated with the OQJ given by the Italian panel, with characteristics, such as \"green\" color, \"woody\" aroma, and \"warmness\". Additionally, the volatile compounds that correlated with the OQJ were isobutyl alcohol, benzenebutanal, ethyl phenylacetate, and phenethyl acetate. Tentatively identified phenolic compounds that showed a correlation with the OQJ were adducts of sulfonated caftaric acid, dihydroxybenzoic acid hexoside, and astilbin. For Pinot Noir, the OQJ was positively correlated with sensory attributes, such as \"licorice\" aroma, \"cloves\" aroma, \"fresh wood\" aroma, \"red fruit\" flavor, \"cherry\" aroma, and \"spicy\" flavor, which characterized the analyzed wines from Chile. Also, for the Pinot Noir variety, the analyzed wines from Argentina correlated negatively with the OQJ, with sensory attributes, such as \"sourness\", \"rose\" aroma and \"spicy\" flavor. The volatile compounds that correlated with the OQJ were isoamyl acetate, ethyl hexanol, ethyl sorbate, phenethyl acetate, and phenol,4-ethyl. The analyzed Chilean wines were also characterized by anthocyanin malvidin-3-O-(6'-acetyl)-glucoside), which correlated with OQJ.