The distinctive flavor of grape wine originates from the grapes as raw material and subsequent processing operations. The grapes con- tribute trace elements of many volatile substances(mainly terpenes) which give the final product,the distinctive fruity character.In addi- tion,they contribute non-volatile compounds(tartaric and malic acids) which impact on flavor and tannins which give bitterness and astrin- gency.The latter are more prominent in red wines as the tannin com- ponents are located in the grape skins.(Vullo et al.,2005)