French scientists have revealed the secret of the best snack for wine - cheese. They understood how this product emphasizes
The researchers, in particular, studied howLipids found in cheese and other fatty foods interact with grape tannins. It is these substances that make wine tart and bitter. Scientists added an emulsion of olive oil, water and a phospholipid emulsifier to the grape tannin catechin. Catechin penetrated into the emulsion layer surrounding the oil droplets. As a result, the upper part of the emulsion became creamy, and the lower part became transparent.
The scientists then called for volunteers to studyhow the process described above is felt by a person. People were given a spoonful of canola or olive oil and then drank a solution of tannins. After the oil, the solution seemed to the participants to taste less astringent.
Researchers have come to the conclusion that cheese matches wine precisely because of the interaction of tannins and lipids.