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Description for the taste of a wine (also acrid, biting, sharp, cutting) in the context of a wine evaluation. It is characterised by too much acidity and possibly also alcohol. This is expressed by an unpleasant burning to painful sensation in the nose and palate. However, the impression is also caused by the capsaicin contained in peppers (chilli, pepperoni) and the piperine contained in pepper, which are particularly present in red wines. A too high content of carbon dioxide, especially in red wine, can also cause a spicy impression. However, pungent is not purely a taste sensation, but a tactile (involving the sense of touch) or trigeminal sensation. Related terms of pungent are alcoholic, burnt, burning, warm, hot, peppery and acidic. The spectrum can range from intrusive to aggressive.

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Roman Horvath MW

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Roman Horvath MW
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