The last decision on the quality A wine is made by the consumer and, despite all scientifically sound analysis methods, is a mixture of not only objective, but to a large extent subjective impressions. Whether a wine "tastes" also depends on physiological preferences or dislikes (someone does not like red wine, because he may have bad experiences due to high histamine levels made), the cultural background of the consumer and the personal experiences. Although experiences are strictly subjective, but on the other hand an objective criterion (in acid-stressed Crying someone gets heartburn, so that a wine has poor quality).
The chemist describes by objective analyzes how the wine is made, the consumer or wine critic Subjectively describes how it tastes. Ultimately, the saying must be accepted: De gustibus non est disputandum (You can not argue about taste) . A qualitative wine review in the form of a grading and textual description is determined by professional tastings. There are already attempts to use the "tastable" quality Glycosyl-glucose assay determine.