bitter

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One of the six taste sensations (alongside fatty, salty, sour, sweet and umami) that can be perceived over the entire tongue, whereby the back of the tongue is particularly sensitive to bitter substances (see taste). The taste buds for bitter are many thousands of times more sensitive than those for sweet. This was particularly important for survival in prehistoric times in order to be able to recognise poisonous substances, most of which also taste bitter, very quickly. Bitterness should not be confused with the astringent effect mainly caused by tannins, but often occurs together with it.

Bitterness in wine

In wine, the tannin-like catechin is primarily responsible for the bitter effect. Bitter substances are present to a greater extent in aloe, artichokes, cinchona bark, hops, almonds, nutshells and orange peel. There are many alcoholic drinks flavoured with it, such as bitter vino, chinato and Vermouth. An unpleasantly bitter flavour impression in the context of a wine and negatively connoted colloquial term is hantig.

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Bitterness in wine

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Bitterness in wine

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