Wine has evolved as part of life, culture and diet since ancient times. One can easily understand and evaluate the value of wine, by monitoring several of its roles among societies, inherited from one generation to another and over the years, wine has been considered a significant part of the daily diet and people have begun to favor stronger and heavier wines.
According to Charters  it is probably, more than any other existing beverage, a product that has a substantial symbolic significance that not only gives pleasure, but has gained crucial roles, such as intrusion in the culinary and medical sector. Shrikhande  concluded that by-products resulted from wine processing can constitute a healthy and accessible alternative as a potential ingredient for food products obtaining.
Wine itself is part of a "civilized life" and this is important for several reasons. The first reason is that one of the major symbolic uses of wine is the communication of stories about the refinement and culture of an individual or a community. The second is the idea that wine is the alcoholic beverage of self-control, at least compared to beer or other alcoholic beverages, has a long tradition, which can be emphasized by the Greeks, who considered the consumption of wine to be something that delimited them from drunk men around them. Third comes the fact that wine, probably more than any other drink, comes in various styles, can be prepared in different ways and is a reflection of the production of many countries and regions. Last but not least, the significance of wine as part of civilized life can be highlighted by the fact that it is in fact a naturally produced drink, which is essentially ecological and reflects nature at a much higher level, because, often, wine can be characterized as beautiful and gentle, due to the “aesthetic satisfaction” obtained from it as an aesthetic object. [2–5]
The terminology that describes food (e.g., herbal, spicy, fruity, smoked) is much broader, as are the terms we use to describe wine (e.g., dry, oak, tannic, floral), so, with all these possible elements, it is difficult to determine the key factor behind the right choices. 
Making decisions about how to combine the right wine type with the food served is quite a challenging task. The key is to focus on what is most important, the texture and aroma of the food and wine, taking into account the role of the primary sensory components (sweetness, salt, acidity and bitterness). 
The wine industry can be considered as a case study of the effects of globalization, expressed in changes in the level of international trade, geography of production and consumption, logistics, but also sharp changes in tastes, patterns and habits of consumers.
In addition to this trend, there is a decrease in consumption rates in recent years and the performance of various marketing providers. Therefore, there is a need for a better understanding of consumer preferences, using innovative integrated approaches to adequately define new marketing strategies. However, in value both wine production and consumption will tend to increase as a result of changing consumer preferences for high quality wines, making markets and consumers more heterogeneous and more complex to represent.
Adapting the product to different market segments is a challenge and a priority for wine companies. The main concerns of wine companies will be less and less focused on the technical-qualitative aspect of their products, but rather to anticipate market trends and consumer behavior.
Traditional foods and beverages that have been consumed locally and regionally over the years and passed down from generation to generation are still an important part of the culinary culture and provide sustainable food and nutrition security related to specific regions, especially in developing countries.
Wine consumption is a socio-cultural phenomenon with a very long history, in modern times having a significance with less religious and historical importance, becoming more significant for its pleasant, satisfying taste and relaxing effects., 
The association of wine with food is so well established in Western culture that it is inherently considered logical. However, the attributes that characterize most wines find no counterpart in food, or vice versa. Thus, it seems that the association is based more on habit than on reason. When evaluated experimentally, more desirable combinations of food and wine usually result from a reduction in more negative reciprocal attributes than a synergy of similar or compatible flavors.
Although fascinating, in the case of food and wine pairing, two negatives combine to give the perception of a sensory positive. In addition, human sensory acuity is so diverse that almost any combination will be satisfactory to some. However, it is likely that most people will follow the standard recommendations, even if they accept traditional wisdom (justified or not). In addition, the way wine is taken with food varies considerably from culture to culture.
The food lifestyle approaches the lifestyle as a cognitive mediator between the values of life, namely the basic statements that people consider desirable and the perception and behavior towards concrete objects related to food. In other words, the concept of food-related lifestyle is an attempt to capture the differences in the way people view food and drink as a means by which they can achieve the basic values of life.
The food lifestyle adopts this basic thinking to gain an understanding of the role that food has in people's lives. Everyday observation suggests that the role of food in life differs between people. Everyone should eat, but not everyone is as interested in food.
For some people, food seems to be a necessity, other aspects of life being more important. For other people, food is extremely important and consumes considerable resources both in terms of time and money to buy food and prepare meals. When it comes to the means, this suggests that for some people, food plays a major role in achieving the values of their lives, while others try to achieve their core values of life through other areas of life, not food. People not only differ in the degree of involvement with food, but also in the degree of involvement they have with food.
The connection between the wine industry and the culinary industry is very close and develops over the years, adapting to new technologies and innovative production and marketing processes.
Food and wine should be considered as two complementary goods, where one works in absolute synergy with the other. The main concept behind the pairings is that certain elements (such as texture and flavor) in both food and wine interact with each other, and thus finding the right combination of these elements will make the whole dining experience more enjoyable and enjoyable. 
Although there are many books, magazines and websites with detailed guidance on how to combine food and wine, as well as studies established in the past, most food and wine experts support the idea that the most essential element of food and wine pairing it is the understanding of the balance between the "weight" of the food and the weight (or body) of the wine., 
Schaefer et al.  concluded in his study that there are several differences in wine consumption according to gender, age, income, social media and accessibility to markets and identified a series of factors that strongly influence wine choice. Also, it was observed that consumers are interested in learning more about wine.
Against the background of growing health concerns among consumers, preferences are shifting to healthier foods and beverages. Consumers eat less at restaurants and have changed their diet to include less saturated fat and cholesterol.
The aim of the current study is to harness the potential of wine in several jellied food products – jelly and jellybean combined with Psyllium husk and to analyze their physicochemical properties and sensory profile.