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Lexicon

The largest wine encyclopedia in the world with 26,557 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

bitter

One of the six taste sensations (alongside fatty, salty, sour, sweet and umami) that is perceived over a large area at the back of the tongue. 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 perceive 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. Hantig is an unpleasantly bitter flavour impression in the context of a wine and a colloquial term with negative connotations.

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The world's largest Lexicon of wine terms.

26,557 Keywords · 47,079 Synonyms · 5,318 Translations · 31,890 Pronunciations · 223,563 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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