Red wine, white wine, iron. Free Technical Library News

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Red wine, white wine, iron

19.03.2010

Everyone knows the rule: red wine is required for meat dishes, and only white wine for fish dishes. The Japanese, who consume large quantities of fish and other seafood in large quantities, know that they also give an unpleasant aftertaste with red wine. Japanese chemists led by Takayuki Tamura decided to find out what is the reason.

Experienced tasters were asked to sample red and white wines with scallops (a kind of shellfish) and were asked to rate the presence of an unpleasant aftertaste on a scale from 0 (none) to 4 (strong). It turned out that the wines that give the strongest taste with seafood contain a lot of iron.

To test, chemists removed the iron from the wines that contained it and added iron salts to the varieties devoid of it. Indeed, they began to give an unpleasant aftertaste with the scallop. We tried to add or remove other metals - zinc, manganese and copper, but they did not affect in any way.

The experimenters came to the conclusion that iron reacts with unsaturated fatty acids, which are abundant in fish and seafood, and volatile compounds with an unpleasant taste and smell appear.

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