Scientists have been trying to figure out why some wines are classics while others are plonk, and how Scotch made the exact same way in different places can taste very different
Scientists have been taking bottles out of the pub and into the laboratory trying to better understand this interaction at the molecular level.Article content continued
Among the many components swirling around where alcohol and oak meet are coumarins, an obscure compound found in many plants that help them defend against pathogens. “The aim of the winemaker is not to give the taste to the wine, but to reveal the taste of the wine.”The preparation, methodology and analysis of the study is painstaking and complicated. Their discussion of the chemical structure, chromatography and tasting panels is to drinkers the equivalent of a sex ed lecture by a gym teacher for young lovers.She measured concentrations of six different types of coumarins in 90 commercial wines and 28 spirits, including whisky, cognac, and rum.
Individually, each coumarin was found to be outside the range of human taste, but all together, their bitter qualities rang through.It is the codification of a pleasure activity
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