The grape variety, the climate, the vintage, the soil, the physiological ripeness of the grapes during the grape harvest and the art of the winemaker, as well as the metabolic processes that take place during the ageing of the wine in the bottle, all have a significant influence on the quality of the wine. In high-quality wines, the quantities of the ingredients result in an optimal, balanced ratio, whereby the proportion of acids, sugar, alcohol and aromatic substances plays a particularly important role (see Total extract). Using the new analysis method metabolomics, around 7,000 different substances have been identified in wine. With this method, not only the ingredients but also the quality and origin as well as any manipulations or adulterations of the wine can be determined. The evaluation of a wine with the relevant criteria is described under wine evaluation, the vocabulary used for this purpose under wine description.