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bitter

One of the six taste sensations (besides fatty, salty, acid, sweet, 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 especially important for survival in the primitive times of mankind, in order to be able to perceive poisonous substances, most of which also taste bitter, very quickly. Bitterness must not be confused with the astringent effect caused mainly by tannins, but often occurs together with it. In wine, the tannin-like catechin is mainly 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 them, such as bitter vino, chinato, Vermouth and many more. An unpleasant bitter taste impression in the context of a wine address or a clearly negative colloquial term is hantig.

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The world's largest Lexicon of wine terms.

25,898 Keywords · 46,879 Synonyms · 5,330 Translations · 31,235 Pronunciations · 179,523 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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