Scientific elucidation of 'why red wine goes well with greasy dishes and snacks'
It is well known among wine lovers that wine maximizes the taste of certain ingredients and dishes, especially red wine, which goes well with oily foods such as cheese and meat dishes. It is said. A study by the University of Bordeaux in Bordeaux, France, which is a world-famous wine region, has found out why red wine and greasy foods go well together.
New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins | Journal of Agricultural and Food Chemistry
Scientists reveal the secret that makes red wine pair so well with cheese, meats, and other fatty foods
https://www.zmescience.com/medicine/nutrition-medicine/scientists-reveal-the-secret-that-makes-red-wine-pair-so-well-with-cheese-meats-and-other-fatty- foods /
French chemists discover the science behind the perfect red wine pairing
A research team at the University of Bordeaux in Bordeaux, France, which is famous for producing Bordeaux wine, said, 'Wine is a drink that is often served with meals. It's well known among the people, but the mechanism is not well understood. ' Experiments investigating the effects of substances contained in wine on the chemical structure of other foodstuffs and sensory tests in which subjects actually taste the substances contained in wine have changed the taste of wine and foods eaten with wine. I decided to verify the mechanism to do it.
tannin . Tannins provide a strong astringency due to the astringent action that denatures proteins in the mouth, so the content of tannins greatly affects the taste and quality of wine. Since tannins are abundant in the skin of grapes, they are abundant in red wine brewed with the skin, and white wine aged in wooden barrels may also contain tannins derived from timber.
The taste of wine is influenced by many substances, one of which is
Therefore, a research team at the University of Bordeaux added catechin , a type of tannin contained in grapes, to a solution called an emulsion made by mixing olive oil, water, and an emulsifier. Then, when analyzed with an electron microscope and a nuclear magnetic resonance device , it was found that 'emulsions with catechin added have larger oil and fat particles than emulsions without catechin'.
To examine the effect of this effect on taste, the research team conducted a sensory test in which subjects took a spoonful of cooking oil such as rapeseed oil, grape seed oil, and olive oil, and then took a tannin solution. It was conducted. As a result, the subjects who tasted the tannin solution after ingesting the cooking oil had a lower degree of astringency than the subjects who tasted the tannin solution alone. This effect was most pronounced with olive oil, and subjects who took the tannin solution after taking the olive oil reported that the tannin solution had a fruity taste.
From the results of these experiments, the research team said, 'It is possible that tannins interact with oil, making it harder to bind to proteins in saliva and making it harder for the astringent action that causes astringency to occur. I concluded.
Julie Jean, an associate professor at the University of Bordeaux, commented on the study: 'Tannins from red wine interact with lipids, and food-derived fats and oils can affect the taste of wine. This is the first time I've verified it at the level. What I like about this study is that it may help sommeliers choose the right diet for their wines. ' ..