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A new scientific study has shown that wine drinking pleasure increases when eaten with cheese. The study was published in the October issue of the Journal of Food Science and has used a new method of sensory evaluation.
The study was conducted at the Center for Taste and feeding behavior of consumers in France with wine and cheese city of Dijon. Subjects rated four wines (Pacherenc, Sancerre, Bourgogne and Madiran) using a new sensory evaluation method developed by the researchers to show how perception and taste of wine change after eating cheese for several sips. Subjects were given a list of feelings they used to indicate what caught his attention.
Once the wines were initially evaluated, the task was repeated, but with a piece of cheese eaten between sips. Four different cheeses (Epoisses, Comté, Roquefort, Crottin de Chavignol) were tested in different sessions with each wine.
The results showed that none of the four cheeses included in the study had a negative impact on wine preference. The taste for each wine increased or remained the same after intake of cheese.
“Through our research we learned that the duration of the perception of astringency of a wine could be reduced after having cheese and cheeses evaluated the four had the same effect. In short, having a plate of assorted cheeses, wine probably know better no matter what choose, “said lead author Mara V. Galmarini.
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