Wine is primarily consumed for pleasure, and despite some attributed health
benefits, it does not form an essential part of our diet. Therefore the sensory
properties of wines are considered very important and the appreciation of its
flavour arguably gives the wine drinker most pleasure. The wine is bought for
its appeal in the bottle, for the knowledge the wine drinker has about the
sensory properties and the anticipated enjoyment of consuming the wine.
After evaluating the colour of the wine in the glass, most wine consumers will
smell the wine, and judge its qualities. The release of flavours from wine
continues when drinking the wine, and gives further flavour sensations in
addition to the perception of many other taste and mouthfeel compounds
that should be present in balanced amounts in the wine. There is a very wide
range of well made wines available, so if a wine does not deliver the flavour
the wine drinker desires and appreciates, a different choice can be made for
the next occasion. Since wine flavour plays such a crucial role in wine, this
makes a book devoted to Wine Flavour Chemistry particularly relevant