THE FOUR SENTORS OF TASTE

The four scents of taste on the tongue make it possible to savor our beloved wines and be able to enjoy all their nuances. Our quiz wants to deepen this technical aspect of tastings.

THE FOUR SENTORS OF TASTE

1. QUESTION

How are the four scents of taste distributed on the tongue?

2. DESCRIPTION

The taste is sweet scents, the ‘sour, salty, and l’ bitter.

This sense of smell is very limited: while with the nose in a glass of wine we can perceive many aromas and aromas, in the mouth, there are only four flavors.

In wine, the sensation of sweetness is given by sugars, alcohol, and sugar alcohols such as glycerin, which gives a sensation of softness and roundness.

The acidity derives from the presence of acids such as tartaric, malic, citric, lactic, which also give freshness to the wine.

The sensation of sapidity derives instead from mineral substances and can be found mostly in wines produced in marine areas.

Finally, the bitterness is given by tannins, polyphenolic compounds, which give a sensation of astringency, binding, and precipitating the proteins of saliva.

The sensation of sweetness is the first that we perceive because its receptors are located on the tip of the tongue, the acid instead is felt in the anterior lateral part of the tongue, the salty in the rear lateral part, and the bitterness is felt at the bottom of the tongue.

3. CORRECT ANSWER

The correct answer is the n. 3.

Xsperienza has created pages on the site dedicated to providing advice and suggestions for an excellent food-wine and music pairing on the occasion of particular types of events, such as a “Couple’s Dinner”.

SOURCE:

Lorenzo Tablino – Enologo 

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