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Description of a wine in the context of a wine evaluation or a wine talk. This impression in the mouth is perceived by corresponding receptors trigeminally (relating to the sense of touch). It is therefore not one of the five (six) typical flavour sensations. As a rule, the term has a negative connotation and, if more pronounced, is a sensation of pain. This is mainly due to pungent substances such as capsaicin (in chilli and other types of pepper) and piperine (in pepper) and/or a high content of alcohol and tannins. Related terms are astringent, alcoholic, gangrenous, burning, warm, hot, peppery, pungent and pungent.

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Roman Horvath MW
Domäne Wachau (Wachau)

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