Dietary fats interact with grape tannins to influence wine taste

Wine lovers recognize that a perfectly paired wine can make a delicious meal taste even better, but the reverse is also true: Certain foods can influence the flavors of wines. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have explored how lipids—fatty molecules abundant in cheese, meats, vegetable oils and other foods—interact with grape tannins, masking the undesirable flavors of the wine compounds.
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