Post by danwathers on Apr 4, 2018 13:29:09 GMT -5
One compound, 3-isobutyl-2-methoxypyrazine, tastes like bell peppers and is unpleasant at high concentrations. Experts have figured out that grapes grown in the sun (as opposed to the shade) are less likely to have too much of it.
Then there are tannins. Even if you've never sipped a red wine, you probably know the taste of tannins from that bitter edge you get from strongly brewed tea. They can even make you feel like your mouth is dryer than it was before you had a sip. That's because tannins bind to the proteins in your saliva -- probably an evolutionary tactic developed by grapes to keep animals from wanting to eat them. Winemakers like tannins because they give the wine a longer aftertaste, but too high of a concentration will leave you pursing your lips.
Tannins are often touted as providing many of wine's potential health benefits -- some people even take baths in wine in the hopes of soaking up some of the chemical compounds therein -- but the scientific jury is still out on just how good wine might be for us. While we wait for more data, we're best off drinking in moderation.
Then there are tannins. Even if you've never sipped a red wine, you probably know the taste of tannins from that bitter edge you get from strongly brewed tea. They can even make you feel like your mouth is dryer than it was before you had a sip. That's because tannins bind to the proteins in your saliva -- probably an evolutionary tactic developed by grapes to keep animals from wanting to eat them. Winemakers like tannins because they give the wine a longer aftertaste, but too high of a concentration will leave you pursing your lips.
Tannins are often touted as providing many of wine's potential health benefits -- some people even take baths in wine in the hopes of soaking up some of the chemical compounds therein -- but the scientific jury is still out on just how good wine might be for us. While we wait for more data, we're best off drinking in moderation.