I stand by my answer... you can, and apparently will be testing chemical composition, Not the wine quality!
You can give 10 master-chefs the exact same recipe, and they will follow it to the letter, but that does not ensure you that the taste will be the same for all 10. and then, the presentation of the resulting dish, will certainly not be the same for all 10!
If, according to your logic, all that we need for a "Quality" wine is the right amount of analytes, then why de we have so very different price tags from year to year harvest?
Why don't they just reproduce their "Best wine" and make huge profits? Why do we have bottles costing thousands of dollars, if it is "only" a matter of the right materials?