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Only recently scientifically recognised sixth taste sensation (besides bitter, salty, acid, sweet, umami). Fat or fatty oils are esters of the trivalent alcohol glycerol and higher carboxylic acids. Fats are usually odourless and tasteless, but they act as flavour carriers. The intense odour that occurs with rancid fat comes from released fatty acids such as butyric acid. At the end of 2005, a group of scientists led by Philippe Besnard at Purdue University in West Lafayette (Indiana) identified receptors for fat in the taste cells of the tongue. Until then, it was debatable whether there was a sixth basic quality triggered by fat in food. The new term "fatty" has not yet become established; in the context of a wine address, " fat " is still commonly used.

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Roman Horvath MW

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

Roman Horvath MW
Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,343 Keywords · 46,933 Synonyms · 5,323 Translations · 31,677 Pronunciations · 199,071 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon