Red unsuitable to collocate wine seafood have reason?
Summary:Japanese researchers find, some western gourmets advocate matching red meat with the claret, but unsuitable to match the seafood. They are by the finding, the iron ion in the claret will make people after eating the fish, leave heavier offensive smell in the mouth. Researchers have analyzed the compositions of several dozen kinds of claret and white wine, let, sample wine teacher drink wine these while trying the edible scallop.
Japanese researchers find, some western gourmets advocate matching red meat with the claret, but unsuitable to match the seafood. Japanese researchers found a few days ago, this kind of suggestion had certain scientific reason, because the taste of seafood such as some red wine and fish will conflict. They are by the finding, the iron ion in the claret will make people after eating the fish, leave heavier offensive smell in the mouth.
Researchers have analyzed the compositions of several dozen kinds of claret and white wine, let, sample wine teacher drink wine these while trying the edible scallop. Find iron ion the intersection of content and high claret aggravate sample wine offensive smell of teacher in the mouth finally. After researchers tried to reduce the iron ion in the wine, a teacher says the offensive smell has been lightened to sample wine.
Researchers point out, the iron ion is that the claret produces the key factor of the dense offensive smell after matching with the seafood, but perhaps the red wine of lower content of iron ion is suitable for matching with the seafood.
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