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Description for the flavour of a wine (also biting, cutting) in the context of a wine evaluation or wine talk. This impression is perceived by sweet receptors, especially trigeminal (sense of touch). It is therefore not a pure taste sensation. A high content of alcohol and tannins and/or pungent substances such as capsaicin (in chilli and other types of pepper) and piperine (in pepper) are primarily responsible for this. An excessively high carbon dioxide content can also cause or intensify a pungent impression, which is particularly disturbing in red wines. To a greater extent, this is a sensation of pain. Related terms are astringent, aggressive, alcoholic, burnt, burning, warm, hot, heated, peppery and pungent.

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