The recent acquisition of very high resolution mass spectrometry at UMR PAM allows an unprecedented analytical look at the chemical diversity present at all stages of winemaking. Metabolomic analysis is used to map tens of thousands of small metabolites. These large data sets provide molecular information on the complex mechanisms involved in the various stages of wine making, from vinification to ageing and ageing. They also provide molecular information on the adaptability of Burgundy grape varieties to future climate change. Thus, mastering these data sets opens up real avenues of innovation for a better mastery of the quality of wines. The METABOLOM collaborative project between the PCAV, Valmis and CRC teams aims to integrate large analytical data sets in order to build an identity metabolic mapping of Burgundy wines and Kombucha, another fermented drink. In addition, metabolomic data, transcriptomic analysis and characterisation of flavouring compounds will enrich the associated databases and predictive models. To this end, the METABOLOM project is based on the acquisition of a plate reader and GC-MS equipment, as well as the recruitment of two post-doctoral students and one doctoral student.