peppery

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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 trigeminal receptors (relating to the sense of touch). It is therefore not one of the five typical flavour sensations. This is mainly due to pungent substances such as capsaicin (in chilli and other types of pepper) and piperine (in pepper). Although these are two different spice families, the same term is often used for pepper and paprika because the sensations when consumed are very similar. A high alcohol and tannin content causes similar sensations.

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