Preface to the Second Edition

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.

The technological advances in viticulture, wine-making and the resulting improved wine flavours have been based upon the scientific exploration of vines, grapes and wines, their constituents, their chemistry and all aspects of the wine-making process by scientists in many disciplines in research establishments world-wide. The understanding of flavour chemistry and its perception is determined by numerous scientific disciplines, ranging from chemistry and laws of physics to human physiology. Since the first edition of Wine Flavour Chemistry more research has become available on wine flavours, with new compounds still being identified. In addition, scientists place much emphasis on determining the potential sensory contributions of flavour compounds in wine, making flavour information as relevant as possible. Advantageous in all research dealing with flavours is the increased scientific understanding of the perception of volatiles and the award of the Nobel Prize for Physiology and Medicine in 2004 to Richard Buck & Linda Axel for their pioneering research on the genetics of the perception of odour (ref. in Chapter 4) has given great impetuous to this research field.

Although aspects of wine-making may always remain an art, such as the numerous choices to be made in the wine production process in order to optimize the wine flavour, science has definitely got a very sound and well deserved foothold in the wine making industry. Many highly trained and skilled wine makers work in the wine industry, helping to adapt advances in wine science in order to successfully influence wine making and ultimately wine flavour. All wine drinkers benefit from the well made wines with a wide range of wine flavours available nowadays. This updated book, Wine Flavour Chemistry may attract many different readers interested in wine, ranging from wine consumers, students, academics and people working in the wine industry. Information has been gathered from scientific research, review papers and books to update this comprehensive overview of the subject.

I wish to express my grateful thanks to all the scientists who have kindly shared their research information, which was of invaluable help in preparing this updated book.

Jokie Bakker MSc (Wageningen), PhD (Bristol)