## 4 Discussion
Nonetheless, the overall quality scores given by an Italian and a German panel were qualitatively compared to understand the relative overall quality judgment given by the two panels and offer an indication of how the trader companies or wineries could strategize marketing these wines globally [64; 65; 66]. These cited studies also evidenced significant correlations between the quality scores given by French and Spanish panels of experts and the evaluations by the consumers of same nationality, highlighting an effect from the panels' intrinsic composition factors. As mentioned by [PERSON] et al., 2022, it is important to take into consideration the composition of the panel and their origin and to conduct interlaboratory tests with standardized methods for a thorough conclusion to elucidate the acceptance behavior of consumers worldwide. That being the case, the German panel in this study were accredited ones, while the Italian panels were formed from staff and students familiar with wine tasting and underwent training for these specific wines. For this reason, only the quality parameter was compared between the two and not the specific attributes. The results from this study showed that panels from both countries gave higher scores to the analyzed Pinot Gris wines from New Zealand (Gisborne) that were characteristic of fruity and aromatic notes,but it was clear that the German panel gave a higher OQJ to Pinot Gris for its acidity. For Pinot Noir, the Italian panel gave the highest score to the wine styles from Chile (Central Valley), characteristic of more spicy, red fruit flavor and woody notes, while the German panel gave a higher score to the wine styles from Argentina (Mendoza), characterized by woody and red fruit flavors as sensory attributes. In conclusion, commercial quality, being a subjective and multifaceted term for wine, in this study has been linked with sensory and chemical measurements as also reported by [PERSON], 2015 [67]. These produced results can not only be useful for further research and validations with an exhaustive set of samples with regards to the origin and panel composition, but also serve as a tool beneficial for addressing the commercial strategy of the winery or trader companies for selling their products internationally. The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods13010018/s1](https://www.mdpi.com/article/10.3390/foods13010018/s1)]([https://www.mdpi.com/article/10.3390/foods13010018/s1](https://www.mdpi.com/article/10.3390/foods13010018/s1)), Supplementary File S1: Table S1: Results for 1 st Training Session (Aroma) for Pinot Gris; Table S2: Results for 2 nd Training Session (Aroma) for Pinot Gris; Table S3: Results for 2 nd Training Session (Taste) for Pinot Gris; Table S4: Results for 2 nd Training Session (Flavor) for Pinot Gris; Table S5: Results for 1 st Training Session (Aroma) for Pinot Noir; Table S6: Results for 2 nd Training Session (Aroma) for Pinot Noir; Table S7: Results for 2 nd Training Session (Taste) for Pinot Noir; Table S8: Results for 3 rd Training Session (Aroma)for Pinot Noir; Table S9: Results for 3 rd Training Session (Taste) for Pinot Noir; Table S10: Results for 3 rd Training Session (Flavor)for Pinot Noir; Table S11: List of identified volatile compounds in Pinot Gris; Table S12: List of identified volatile compounds in Pinot Noir; Table S13: List of tentatively identified phenolic compounds in Pinot Gris (PG) and Pinot Noir (PN) wines based on retention time. The compounds followed by an asterisk were assigned by observing the mass fragmentation, whereas all the other compounds were identified by injecting the related standard compounds.